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Top 5 ways to do it Lunch
1 . Pulled Pork For Electric Lunch Box
Pulled Pork For Electric Lunch Box
I'm obsessed with my little heated lunch box. No more waiting in line at the microwave to warm up my lunch at work. Pork is my favorite winter ingredient because where I live it's when it is the cheapest meat to buy. This is super easy to make and freeze. A tip, that I will also add below, if frozen make sure you thaw it in the fridge overnight or it might not be warm in a little electric lunchbox.
Ingredient
1 bottle
your favorite BBQ sauce
Cooking instructions
* Step 1
Rub the pork shoulder with Bad Byrons rub and put in slow cooker
* Step 2
Pour soda on the sides of the meat in the crock pot
* Step 3
Cook low for about 6 hours
* Step 4
Take out the pork dump out the soda and shread
* Step 5
Add meat to the bowl and then the BBQ sauce
* Step 6
Wait for meat to cool and place in freezer bags.
* Step 7
Freeze up the 3 months be sure to thaw your bag of meat in the fridge overnight or it will not get warm enough in an electric lunch box. Cold is ok but not frozen.
* Step 8
My electric lunch box it takes about 4-5 hours to make it nice and hot to eat.
Note: if there is a photo you can click to enlarge it
2 . Tuna Veggie Roll-Up Lunch with Pasta
Tuna Veggie Roll-Up Lunch with Pasta
This is my son's favorite thing to make for lunch. He isn't the biggest fan of mayo in his tuna and one day he came up with this. The sides change depending on his mood. This week it was nuts with raisins and some cookies for a mid-day and after-school snack. #PrepAndPack
Ingredient
1 can
tuna
Cooking instructions
* Step 1
Take your tortilla and spread the cream cheese over it. Top with tuna and lettuce. Roll up and place in a bento.
* Step 2
Cook pasta per box instructions. Once you have drained the pasta add a splash of Italian dressing to the pasta (optional) cut tomatoes and stir into pasta and done.
Note: if there is a photo you can click to enlarge it
3 . Pork Loin/Potatoes/Carrots Bento Lunch
Pork Loin/Potatoes/Carrots Bento Lunch
I like to make this for weekly meal preps. It is super easy to make and pairs with a lot of different foods. This week I paired with nuts and a homemade crispy treat and wasabi peas and cookies but there are so many various combos you can do! #PrepAndPack
Ingredient
1/4 cup
veggie or olive oil
Cooking instructions
* Step 1
This is all you need. Preheat the oven to 375 degrees cut the potatoes and carrots up/ Put them in a large bowl with the oil and seasoning mix around well.
* Step 2
Cook the carrot and potato mixture in the oven for about 12 minutes. Then take out of the oven and give a good stir. In the same dish you cooked the potatoes in, place the pork loin on top and cook for 30-36 minutes. You want the internal temperature to be at least 140 degrees. Let the pork rest for about 5-10 minutes then cut and divide into lunch boxes.
* Step 3
Note: if there is a photo you can click to enlarge it
4 . Chicken Caesar Salad - meal prep/weekly lunch grab n’ go!
Chicken Caesar Salad - meal prep/weekly lunch grab n’ go!
I make my daughter and husband chicken Caesar salads as a grab and go for their lunch when we don’t have leftovers from the night before. I also meal prep these for my daughter as part of her diet.
Ingredient
1 package
or bundle of romaine lettuce
1 bottle
Caesar dressing
1 package
croutons (seasoned)
2-3 lbs
boneless, skinless chicken
Cooking instructions
* Step 1
Cut your chicken into tender size pieces. Preheat your air fryer or grill. I use a ninja foodi air fryer grill to grill my chicken at 400 degrees for 15 min (turn over halfway through).
* Step 2
While that’s grilling or cooking, Wash and cut the romaine lettuce.
* Step 3
Then add a handful per container of the lettuce to each container. Add croutons, cheese and dressing.
* Step 4
When the chicken is done, cut into pieces and add to each container. Put the lid on and enjoy lunch for the week! These portions make about 6 perfectly even containers for 1 person.
Note: if there is a photo you can click to enlarge it
5 . California Farm Tamale Lunch for One
California Farm Tamale Lunch for One
The more I cook Tex Mex dishes, the more I realize these are large meals for lots of hard working people. Here is how I make a light tamale lunch for just one person, 2 tamales only, with a dip on the side. Serve with pickled vegetables, they cut the hot taste if tamale is too spicy for you.
Ingredient
1/2 cup
Masa flour
1/2 cup
tomato puree
4 cups
water
4 strips
cheese
1/2 tsp
cumin
2 Tbs
Lard
Cooking instructions
* Step 1
Submerge and soak 2 corn husks in warm water, steep overnight.
* Step 2
Slice 1 cup of shoulder pork thin, add arbol pepper, cumin and garlic, cover with 4 cups water, bring to boil, cook an hour, turn off, steep overnight to transfer chilli flavor from the pepper into the pork. Taste, if meat is too spicy, use smaller pepper next time. Save pork broth to steam tamales in.
* Step 3
Make the masa. Mix Tbs lard in doughmaker with 1/2 cup of masa, run in dough mixer with whisk attachment till fluffy. Destem and deseed, chop half the arbol pepper, add with Tbs pork broth, mix with masa. Do the droptest: float knife point of masa mix in water, if it sinks, fluff longer till it floats. Taste crumble of masa, add more arbol pepper and broth if desired, mix well.
* Step 4
Make chilli pulled pork in tamale sauce: fry remaining chopped, deseeded and destemmed arbol pepper in Tbs lard till fragrant, about two minutes, add cooked pork, shred with fork into pulled pork. Fry to brown, about 2 minutes. Add tamale sauce ingredients: tomato puree, pickled red sweet peppers. Sautee till thick. Taste.
* Step 5
Fill the tamales. Lay flattened cornhusk with widest part up. Slice masa ball in two, use half of masa mix in center, spead with spatula like mayonaise, dont press. Sprinkle chopped cilantro leaves on top. Lay 2 strips of cheese on top.
* Step 6
Cover with shredded pork in tamale sauce. Sprinkle with fresh lime juice. Fold sides of husk to close, fold bottom up, tie with string of 2 cornhusk strips knotted together. Top stays open.
* Step 7
Steam tamales. Pack 2 tamales upright in used olive oil can or heat resistant soup cup with aluminum foil wrap to stand up. Place in deep pan with lid, filled with 4 cups of pork broth. Simmer to steam till pork broth has evaporated, lid on, about 2 hours. When done, remove husks and serve. Enjoy!
Note: if there is a photo you can click to enlarge it
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