First of all let me say that I just couldn’t help myself with the title here. If you’re like me you probably grew up having peanut butter sandwiches for lunch every day at school. And while I love a good sandwich, my taste buds have evolved a bit and I like a little bit more variety. I’ve written about meal prepping my lunches before, but I thought I’d share some of my go-to lunches to bring to work. This definitely helps me save money because it’s way cheaper to cook my own lunches in batches than it is to eat out (as much as I love Chopt and Sweetgreen and a million other fast casual lunch spots in DC).
- Pesto Pasta
- Sweet Potato Chicken Nuggets (bonus: they’re Whole30)
- My TITM spaghetti
The easiest way for me to meal prep my lunches is to make about 2-3 days worth of lunches on Sunday and then have those for the beginning of the week. Then somewhere along the way I’ll make a big batch of something for dinner and eat leftovers for some of my lunches. However, if you want to meal prep lunches all the way, here are some more recipes.
Chicken Puff Pastries
Ingredients
Recipe
- Make shredded chicken. You can do this however you want, but I usually poach the chicken breasts by bringing a pot of water to boil, adding the chicken, and then taking it off the heat and let it poach for 20-40 minutes (test at 20 minutes and add time as needed). Then shred the chicken one of two ways: use two forks to pull apart the chicken into shreds or throw it into your stand mixer with the paddle attachment and let the stand mixer do the work.
- Take your puff pastry out of the package and unroll it onto a floured surface so it won’t stick. Cut into 6 rectangles.
- In a large bowl, mix the shredded chicken with your desired sauce (starting with 1/2 cup and adding as needed), and garlic and onion powder to taste.
- Put a large spoonful of chicken onto each puff pastry rectangle (I usually put it in the middle so I can fold the pastries in half diagonally to make triangles). Top with shredded cheese and green onions.
- Brush the edges of each puff pastry with egg wash, fold pastry over to cover and seal in the chicken filling. Press down with a fork all along the edges to seal the pastry. Once they’re sealed, cut three short lines through the top of each pastry to let some of the air out while it cooks. Brush with egg wash.
- Cook in the oven according to the instructions on the puff pastry (your chicken is already cooked so you’re just cooking the pastry!).
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