Over the weekend, I decided to make a big batch of quinoa that I could take to work for lunches. I always mean to do this, but I never do and end up eating a lot of frozen foods (or leftovers if I’ve been cooking) but this weekend I did.
This was based on a recipe that I got at Trader Joe’s.
I halved the corn salsa and added some olives, cumin, salt and pepper. I’ve been adding some goat cheese when I take it to work. It’s good, but I think next time, I’d use regular corn instead of the corn salsa. It’s kind of on the sweet side and I’m weird about sweet and savory things, meaning I don’t like them mixed together.
Tonight’s dinner was not sweet and savory but spicy and savory instead, which I definitely prefer. I made another Eating Well recipe – this time the Hot Chile Grilled Cheese sandwich. Jason got excited when I said I was making sandwiches for dinner. I don’t always make tofu! Although that was the alternative if he didn’t want the sandwiches (and it’s tomorrow night’s dinner.)
I followed the recipe, save for adding scallions because I didn’t have them. I don’t have a panini press, so I used the George Foreman, which seems to be the same thing. I mean, right? What’s the difference really? This was tasty, but spicy. I thought poblanos were mild. Not these; they definitely had a kick.
Do you prepare extra food on the weekends for lunches? Give me tips. I think the problem is that I’m just lazy on Sundays and while I’ll cook dinner for myself, the thought of cooking lunches too makes me want to take a nap.
Man that sandwich looks so good to me right now.
When I was working I’d often force myself to prepare lunch things on Sunday, but I hated doing it. Lately I’ve been eating a lot of leftovers for lunch. I don’t mind leftovers and it makes lunch easy.
I don’t mind leftovers but sometimes I ended up eating the same thing like four times in a row.
You should make the sandwich. It was really easy.
Yum, that sandwich looks wicked good! I like leftovers for lunch sometimes, or crockpotting something and eating it for leftovers, but then you are stuck with it for a few days. I guess I’m not the best for advice since I can make my lunch at home during the day (Though I don’t mind leftovers either way!).
I had a bunch of tops on my post yesterday, but the biggest thing for me is to just block some time on Sunday to prep for the week. It becomes a habit pretty quickly – I don’t think twice about it now!
The George Foreman is an awesome panini press! If only I wasn’t always too lazy to pull mine out…
I’m in a unique position because of my job. It’s either bring it from home or eat the crappy cafeteria food. I do this every weekend that I’m home (which is most weekends). My 4 staples are: Quinoa and/or lentils with roasted veggies, a soup, hummus, and chicken breasts. It takes about an hour and half total on Sunday and that’s because I dawdle in the kitchen. The veggies roast while the quinoa and/or lentils are cooking on the stove so that’s about 30 minutes. The soup gets going on the stove while the veggies and other small pot of quinoa is going. Once all the stuff is in the soup pot, it just simmers a while. The hummus is done whenever I can open a can and whip it together with whatever flavor I’m doing. And the chicken is thrown in the oven with the veggies. I have learned the hard way that if I don’t prep food on the weekend, my whole week will be shot. I use the quinoa/lentils as a base and change the flavors each week. I’ve added a can of beans or corn with some tex-mex spice. I’ve done plain lemon garlic. I’ve added some asian ginger salad dressing (just a little..it’s stout!). When I cook dinner, I try to make more for leftovers for both of us or something to add to the base of grains/veggies. If that doesn’t happen, I’ve got stuff to grab and go. Whatever is NOT used by Friday is either frozen into my own “lean cuisines” or made into salad Friday night. Every 5 or 6 weeks, Stephen reminds me that we have frozen bowls taking over like rabbits and I’ll skip the prep that weekend and use up my frozen soups and meals. It has taken several years of crappy school food for me to just make it the priority on Sunday. My suggestion would be to do two things on the weekend–a grain/bean base and prep some protein OR soup (I love it and could eat it year round but you may not love it that much) Maybe make another batch of quinoa and use different flavors? Throw some stuff on the Foreman, which is a great panini press
. Just start small and vary it so you won’t get bored.
I think part of my problem is that I’ll make something that has like 4 servings and then get sick of eating it meal after meal.
I like soup year round too.
Poblanos can vary SO much in spice! I got one earlier in the year that I took the time to roast and stuff and broil and then had to toss because it was so unbelievable spicy!!
These were seriously spicy.
I always try to make our dinners a little bit bigger so we have lunch leftovers. Soups, stews and chili are my favorites for leftover eating. The sandwiches sound awesome!!
That sandwich looks awesome- and so does the quinoa!
Packing food for work is a huge pain in the ass, no matter what you do (unless you just buy frozen dinners- and that ain’t my thang). I pack breakfast and lunch every single day. I can usually throw some oatmeal together in 5 minutes, which is not a big deal. As for lunch, I like to have a salad- and I want it to be GOOD. It takes time to chop things up, and you can only do so much prep work beforehand. I tend to make my lunch while I’m making my dinner, so that I’m not dragging out the veggies/cutting board/knife at the same time. My lunch is almost always a salad with a protein and an apple. I’ve started purposely making extra protein portions at dinner to bring for lunch. My ultimate quick “throw together lunch” that I can have ready in about 2 minutes is mixed greens with a few walnuts and some goat cheese, an apple, and a small container of Greek yogurt. Even though it’s a pain in the butt to pack, it is much cheaper and healthier than going out to buy lunch every day!
I need to make more salads for lunches.
I try to make food ahead for the week, but it rarely happens. I’m hoping I’ll do it more once I move. The sandwiches sound awesome!
LOL I have the exact same thoughts about cooking double on Sundays. The only thing I ever manage to prepare is fruit for my smoothies and that is only in the summer. I basically rely on leftovers for lunch the next day. The problem is… I always end up eating too much dinner and don’t have enough leftovers for lunch! Still trying to work this one out… haha
That is one tasty-looking sandwich! I also hate cooking lunches on the weekends so I try to have leftovers available. Every time I make curry or pasta I always make a ton of it so we can eat it for weekend lunches.
That quinoa dish sounds awesome. I need to get my hands on the whole recipe – or just enlarge that picture of it
Casseroles are KING!! They last all week long and reheat well. We’ll do a veggie lasagna or a Mushroom noodle. Big batches of pasta are easy to reheat also – and not too hard to prep on Sundays.
Good luck!
When I’m really organized and have time, I love making lunches ahead on Sunday or Monday (need to start doing that again). Otherwise, I’ll cook it when I make dinner – although I’ve failed miserably at both this week.
Man, I’m loving that sandwich! I’m too lazy to pre-make food, I’m home all day anyway! But, when I had an office job, I would make my breakfast, lunch and a couple of snacks the night before so in the morning I could just grab and go.
I love doing prep cooking on Sundays, but I know that’s not the norm:) Last Sunday I made a soup with barley, vegetables, pintos and chickpeas plus a veggie loaf thing. I’ve been bringing either soup or veggie loaf with salad to lunch this week, and it’s working well. Mostly I’m just way, way too cheap to eat out or buy frozen meals, so cooking big batches of food on Sundays is what I do!
Both of those meal combos sound so good. I’m on such a spicy kick lately.
This looks delicious! I’ve been taking Quinoa for lunch lately but I mix it with roasted veggies instead – sweet potatoes, asparagus, onion, peppers and peas.
Roasted veggies with quinoa sounds good.
That sandwich looks delicious!! Normally I just take leftovers of what I had for dinner the previous night. Or I’ll pack my lunch before I go to bed (depending what I have in the fridge). Have you thought about making some slow cooker recipes (aka you do nothing) on Sunday and then freezing portions?
I do that with leftovers too. But sometimes, especially if I’m just cooking for myself, I tend to make too much food and then get sick of eating it meal after meal.
Ok, totally making a grilled cheese for dinner.