Dinner, Healthy Recipes For Dinner, Recipes For Dinner Healthy Work Lunches

Recipes For Dinner Healthy Work Lunches

Healthy Work Recipes For Dinner

Recipes For Dinner Healthy Work Lunches-Recipe 1

Ingredient

Crock Pot Teriyaki Chicken

  • 5 lb. boneless, skinless chicken breast
  • 1 cup Homemade Teriyaki Sauce
  • 2 tablespoons cornstarch.

Vegetables

  • 1 large red bell pepper, chopped
  • 2 cups snow peas
  • 3 cups broccoli, chopped
  • 1/2 small white onion
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 2 teaspoons sesame seed oil
  • salt and pepper, to taste

White Rice

  • 1 cup long grain white rice
  • 1 1/2 cups water

Instruction

Crock Pot Teriyaki Chicken

  • Place chicken breasts into a slow cooker and add homemade teriyaki sauce on top (hold off on the corn starch).
  • Cover slow cooker and cook on high for about 2-3 hours or on low or 4-6 hours.
  • Once the chicken is fully cooked, remove chicken from the slow cooker (leaving the liquid in the slow cooker) and place onto a plate. Shred chicken with two forks and set aside
  • Turn your slow cooker to high and then sprinkle the corn starch into the sauce and whisk the sauce until the corn starch has dissolved.
  • Cover the slow cooker and let the sauce simmer on high in the slow cooker for about 10 minutes or until it thickens.*
  • Add shredded chicken back into the slow cooker and mix until everything is coated.

Vegetables

  • While chicken is cooking prepare vegetables by preheating the oven to 375ºF.
  • Place all vegetables onto a baking sheet and drizzle with olive oil and sesame seed oil and toss. Then, season with salt and pepper.
  • Next, place the baking sheet in the oven and bake for 10-15 minutes.

White Rice

  • Add water and rice to a medium-sized saucepan and bring to a boil over high heat.
  • Turn heat to low, cover, and let simmer until all the water has evaporated and rice is light and fluffy (about 15-20 minutes).
  • Remove from heat.

Chicken Teriyaki Bowl

  • Evenly distribute chicken, vegetables, and rice into 4-6 bowls and serve immediately or into meal prep containers for the week.

Recipes For Dinner Healthy Work Lunches-Recipe 2

Ingredient

  • 2 small cans of tuna (200 g / 1 cup drained)
  • 2 celery sticks
  • 2 tbsp diced jalapenos
  • 6 tbsp Greek yogurt
  • 2 tsp sriracha
  • 1 scallion
  • freshly ground black pepper
  • 4 tortillas
  • 1 romaine lettuce
  • 1 English cucumber

Instruction

  • Drain the canned tuna, and add it to a bowl along with finely chopped scallions, celery and jalapenos. Add sriracha and Greek yogurt, and stir to combine the tuna salad.
  • Heat the tortilla wraps slightly in a microwave or oven until they are warm. Fill them with the tuna salad, lettuce leaves, sliced cucumber and fresh basil leaves.
  • Serve the spicy tuna wraps immediately, or store them in a refrigerator until you’re ready to eat them.

Recipes For Dinner Healthy Work Lunches-Recipe 3

Ingredient

CILANTRO LIME RICE

  • 1 cup uncooked long-grain rice (~3 cups cooked)
  • 1/2 cup cilantro, chopped
  • 2 tbsp lime juice, freshly squeezed
  • 1/2 tsp salt, more as needed

SPICY BLACK BEANS & CORN

  • 1 tbsp oil (olive, avocado, coconut)
  • 1 small onion, diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

EASY GUACAMOLE

  • 1 large ripe avocado
  • 1 tbsp lime juice, freshly squeezed
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

FOR SERVING

  • Romaine lettuce, chopped
  • Pico de gallo
  • Hot or mild salsa
  • Vegan cashew sour cream, optional
  • Vegan nacho cheese, optional
  • Tortilla strips, optional
  • Lime wedges, optional
  • Cilantro, optional
  • Hot sauce or sriracha, optional

Instruction

CILANTRO LIME RICE

  • Cook rice according to package.
  • Add rice, cilantro, lime juice, and salt to a bowl. Mix together.

SPICY BLACK BEANS & CORN

  • While rice is cooking, prepare the spicy black beans and corn.
  • Warm a large pan on medium heat. Add oil and diced onion. Cook, stirring occasionally, for 3-5 minutes or until onion is translucent and fragrant.
  • Add black beans, corn, and spices to the pan. Cook for 8-10 minutes, stirring occasionally.

EASY GUACAMOLE

  • While the rice and beans are cooking, prepare the guacamole.
  • Slice the avocado and remove the pit.
  • Add all ingredients to a bowl. Mash together until nearly smooth and creamy.

SERVING

  • Add chopped romaine lettuce to bowls.
  • Divide cilantro lime rice + spicy black beans and corn amongst each bowl.
  • Add pico de gallo, vegan sour cream, salsa, tortilla strips, or any other toppings of your choosing. Enjoy!

Recipes For Dinner Healthy Work Lunches-Recipe 4

Ingredients

  • 10 oz chunk tuna in water (do no use Albacore)
  • 1/4 cup purple onion petite diced
  • 1 cup cherry tomatoes diced
  • 2 tbsps. fresh parsley finely chopped
  • 1 small jalapeño finely diced
  • 1/4 cup olive oil
  • 1 large lime or lemon juiced or 1/4 cup
  • 1/2 tsp salt or more to taste
  • 1/2 tsp cumin powder

Instructions

  • In a bowl, add in the tuna chunks, lime juice, olive oil, salt and cumin powder. Mix and let it absorb with the tuna in the fridge for 10 minutes. Adjust salt as needed.
  • Remove from the fridge then add in the jalapenos, onions, parsley and tomatoes. Mix everything together well.
  • Transfer to a serving dish, garnish with some sliced avocados, lime wedges, sliced jalapeno peppers and enjoy!

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