On Monday I posted about our Sunday Meal Prep - Breakfast Edition. Today I'm sharing 3 make ahead, healthy and affordable lunch ideas (with a few bonus ideas too)! Here we go! Yay!
Turkey Meatloaf Muffins with Sriracha Glaze
We usually pair these with roasted veggies (I bake a pan of mixed veg + evoo + salt/pepper at 425 until cooked through and roasty toasty. Our favs are carrots, mushrooms, onions, zucchini, squash, asparagus, pea pods, sweet potatoes... really anything)!
1 pkg lean ground turkey (I think its 1 lb)
2 eggs (or 3 egg whites)
1/2 c. bread crumbs
1/4 c. or so of milk
salt, pepper and some of whatever seasoning you like
Mix well and divide meatloaf in a greased muffin pan (this will make 12). Top with glaze (recipe below) and bake for 40 minutes or so at 350 degrees. Yumm - so so good!
1/2 c. ketchup
1 T honey
1 T steak sauce
2 tsp sriracha (or more if you like it spicy)
Baked or Grilled Chicken with Spicy Broccoli
I'm not a chicken eater, but Mr. Evans enjoys it. I typically bake or we grill the chicken breasts - topped with some sort of Penzey's seasonings typically. I don't fuss over it too much. The recipe for the steamed broccoli is below. Yum!
2 bunches broccoli
1/2 c. orange juice
2 shallots or 1 small onion, thinly sliced
1 T balsamic vinegar (or more depending on taste)
1/4 tsp or so red pepper flakes (depending on how spicy you like it)
In a large pot of boiling water, cook broccoli until just tender and drain.
Meanwhile, in a small skillet combine OJ, shallots, vinegar and pepper flakes. Simmer until reduced, about 4 minutes. Gently mix together sauce with the broccoli - enjoy!
Tex Mex Bowls
These are protein packed and full of delish flavors! So easy and so yummy reheated! This recipe (and the others) make more than four servings, this is just what I've remembered to take a photo of. For example, my portion size for lunch is MUCH less than what Mr. Evans eats so I get about 2 lunches for his 1. The amount of lunches you'll get out really depends on portion size. :)
1 lb lean ground turkey, cooked and seasoned with some cumin
1 can black beans, rinsed and drained
1 can pinto peans
Shredded Cheese (optional)
Sour cream (optional) - I put it in an extra small container
Three Bonus Lunch Ideas:
I often make some version of an adult lunchable - some cheese, crackers, meat (deli, summer sausage, whatever we have leftover), fruit (grapes, berries) and some nuts. Since I'm a grazer by nature anyway, this sort of lunch really appeals to me.
It's easy to pack salad for lunch and include either sliced grilled chicken breast or a hard boiled egg. For dressing, use containers like these. These containers are handy for to go condiments (like sour cream in the recipe above), dressings, baby food and more! Top your salad with some berries, nuts, crumbled goat cheese or whatever you have around and you're set!
The last thing I like to take for lunch is a Greek Orzo salad (I wish I had a photo, sorry)! Basically, make some orzo and pile it in individual containers. Then, top each with some kalamata olives, feta cheese, diced cucumbers or chickpeas, diced tomatoes and/or spinach (rough chop). None of that is necessary, just whatever you fancy. To finish it off, drizzle each with some evoo and balsamic vinegar. No need to reheat, just enjoy right from the fridge!
P.S. You can find other great meal ideas by searching Pinterest for "Sunday Meal Prep" or Instagram for #mealprep.