3 Simple Bring-to-Work Lunches

Budget Menu & Dirt Cheap Recipes General Recipes 3 Simple Bring-to-Work Lunches

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      Make the mixture in a large, one-quart mason jar to provide adequate space, and combine whatever ingredients you prefer. As temperatures begin to drop, do not be reluctant to swap raw vegetables for roasted ones.
      salad in a jar budget101

      3 Easy Rules:

      1. Layer Ingredients heavy to Light
      2. Include a Decent Protein
      3. Refrigerate no longer than 3 days if you include Meat

      I usually make up 5-10 on sunday afternoon so we both can have a fresh lunch all week long. I wait to add meat until after dinner in the evening the night before so I can use up any leftovers from dinner, such as thinly sliced steak, diced chicken or turkey, etc

      jar salads
      Photographer: Irina Smirnova Source: ivankatrump.com/jar-salads-bring-to-work-maria-marlowe/

      You can add a layer of pasta too! I reuse jars of any kind, pickle jars, beet jars, mason jars, etc.
      pasta jar salad

      MEDITERRANEAN SALAD WITH QUINOA

      Lemon Dijon Dressing
      1 ½ tsp. fresh lemon juice
      1/2 tsp. Dijon mustard (optional)
      1/8 tsp. salt
      ¼ tsp. black pepper
      1 tbs. olive oil
      Salad
      ½ cup chickpeas
      ½ cup diced tomatoes
      ½ cup diced cucumber
      ½ cup quinoa
      ¼ cup diced kalamata olives
      ¼ cup diced red onion
      2 tbs. raw or sprouted sunflower seeds
      2 cups organic baby spinach

      Make the dressing first: Add lemon juice, Dijon, salt and pepper to a bowl, mixing well.
      Whisk together vigorously, and then continue whisking as you slowly pour in the oil a few drops at a time until completely combined.
      Pour into the bottom of a large 1-quart mason jar.
      Next, layer salad ingredients in order listed. Screw lid on tight and refrigerate up to five days.

      SOUTH OF THE BORDER SALAD WITH ROASTED RED PEPPER DRESSING

      Roasted Red Pepper Dressing
      (Makes 2 servings)
      2 organic fire-roasted peppers
      3 tbs. raw pumpkin seeds
      2 tbs. fresh lime juice
      1 tbs. minced fresh cilantro
      1/4 tsp. cumin
      cayenne (optional)
      salt to taste (note that roasted peppers may already have salt)
      Salad
      1/2 cup black beans
      ½ cup grilled tempeh, shrimp or chicken
      1/2 cup organic corn kernels (blanched)
      6 grape tomatoes, sliced in half
      1/2 cup grated jicama or carrot
      2 tbs. red onion, minced
      2 tbs. raw or sprouted pumpkin seeds
      2 cups organic mesclun greens
      First, make the dressing. Add all of the ingredients to a bullet blender and blend until creamy. Pour half into the bottom of a 1-quart mason jar and reserve the rest for another salad.
      Next, layer salad ingredients in order listed. Screw lid on tight and refrigerate for up to three days.

      DETOX SALAD

      Roasted Red Pepper Dressing
      (Makes 2 servings)
      2 organic fire-roasted peppers
      3 tbs. raw pumpkin seeds
      2 tbs. fresh lime juice
      1 tbs. minced fresh cilantro
      1/4 tsp. cumin
      cayenne (optional)
      salt to taste (note that roasted peppers may already have salt)

      Salad
      ¾ cup black beans
      ½ cup broccoli florets, chopped small
      ½ cup grated carrot
      ½ cup cauliflower florets, chopped small
      ¼ cup shallot or red onion, diced
      2 tbs. raw or sprouted sunflower seeds
      2 tbs. raw or sprouted pumpkin seeds
      2 cups organic mesclun greens
      Pour dressing into bottom of a 1-quart mason jar, then layer salad ingredients in the order listed. Screw lid on tight and refrigerate up to five days.
      The veggies for this salad can either be roasted or raw. If raw, the key is to chop them very small, into about-¼ inch pieces. If roasting, chop the broccoli, carrot and cauliflower into 1-inch pieces, coat with a little olive oil, and roast in a 425-degree oven for about 15 minutes, or until veggies are tender.

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Budget Menu & Dirt Cheap Recipes General Recipes 3 Simple Bring-to-Work Lunches