Home business lunch: 6 dishes you can take with you to work

 Bringing your lunch to work is a great way to save money and eat healthier.

What not to bring to work

Some foods and dishes may not withstand transport or may not be quite ideal for eating at your desk. 

Strong smelling foods

Don't bring strong-smelling foods like fish, garlic, onions, or curry to your work lunch. Not only can the smell repel co-workers, it can linger in the office or office. Instead, opt for milder-flavored dishes like salads, sandwiches , or rolls.

Food that can get dirty

Avoid packing foods that are difficult to eat neat, such as jam or savory pasta dishes with sauce. Additional napkins or utensils may be required. 

Foods that spoil easily

Do not pack food that spoils easily, such as dairy products or products with mayonnaise if there is no access to a refrigerator at work. It may not be safe to eat and also causes gastrointestinal problems. 

Heavy or fatty foods

Do not take heavy or fatty foods with you, such as steak. These meals can make you feel sluggish and tired, as well as indigestion or heartburn . Instead, opt for lighter foods that will help you feel energized throughout the day.

Products requiring special preparation

Avoid foods that require special preparations that require reheating or adding additional ingredients. Cooking such foods can take a long time if there is no access to a microwave oven. or other kitchen equipment. 

What to cook for work: recipes

1. Homemade shawarma

Ingredients

• 200 g boneless and skinless chicken thighs, cut into thin strips;
• 1 tablespoon of olive oil;
• 1 tablespoon lemon juice;
• 2 cloves of garlic;
• 1 teaspoon ground cumin;
• 1 teaspoon smoked paprika;
• 1/2 teaspoon ground turmeric;
• 1/2 teaspoon ground cinnamon;
• salt and black pepper - to taste;
• pita; 
• sauce (purchased or homemade);
• sliced ​​cucumbers ;
• chopped tomatoes;
• chopped red onion;
• chopped parsley or cilantro.

Cooking

1. In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, cinnamon, salt, and black pepper. Add chopped chicken thighs and mix well. Marinate the chicken in the refrigerator for at least 30 minutes or up to 4 hours.
2. Heat a large skillet over medium-high heat. Add marinated chicken and cook 6-8 minutes, stirring occasionally, until browned and cooked through.
3. Heat the pita bread in the oven or in a frying pan.
4. Spread a generous amount of sauce on warm pita bread. Add cooked chicken, chopped cucumbers, tomatoes, red onion and parsley or cilantro.
5. Roll the shawarma tightly and wrap it in foil or parchment paper to take with you to work.

2. What to cook for work for lunch: burritos

Ingredients

• 1 large flour cake;
• 1/2 cup boiled rice;
• 1/2 cup black beans , drain and rinse
• 1/2 cup cooked chicken or diced tofu
• 1/4 cup grated cheese;
• 2 tablespoons of salsa;
• 2 tablespoons of sour cream;
• 1/4 avocado, chopped;
• salt and pepper - for taste.

Cooking

1. Preheat the oven to 170 degrees.
2. Reheat the tortilla in the microwave or in a skillet until it is soft and pliable.
3. Layer rice, black beans, chicken/tofu, cheese, salsa, and sour cream on tortilla.
4. Top with sliced ​​avocado and season with salt and pepper to taste.
5. Fold in the sides of the tortilla, then roll it tightly.
6. Place the burrito on a baking sheet lined with parchment paper and bake in the oven for 10-12 minutes or until the cheese is melted and the burrito is slightly crispy.
7. Let the burrito cool for a few minutes, then wrap it in foil or plastic wrap and store in the refrigerator until you're ready to take it to work.

3. Quesadilla

Ingredients

• 2 large flour cakes;
• 1 cup grated cheese (cheddar)
• 1/2 cup cooked and shredded chicken;
• 1/4 cup diced sweet pepper;
• 1/4 cup salsa;
• 1/4 cup sour cream;
• 1 tablespoon vegetable oil.

Cooking

1. Heat a large skillet over medium-high heat. Add vegetable oil and let it heat up.
2. Place one tortilla in the pan and sprinkle it with half of the cheese. Add chicken, bell pepper over cheese.
3. Spread salsa over chicken and vegetables. Sprinkle the salsa with the remaining cheese.
4. Place the second tortilla on top of the cheese and press down with a spatula.
5. Cook 2-3 minutes on one side, or until the cheese is melted and the tortilla is crispy.
6. Carefully flip the quesadilla and cook for another 2-3 minutes, until the cheese is melted and the tortilla is crispy on the other side.
7. Remove the quesadilla from the pan and let it cool for a few minutes. 
8. Wrap the quesadilla slices in foil or plastic wrap and put in a lunch box to take to work.

4. What to cook for your husband to work: chicken with vegetables

Ingredients

• 2 boneless chicken breasts, cut into small pieces
• 1/2 cup all-purpose flour;
• 1 teaspoon of salt;
• 1/2 teaspoon black pepper;
• 1/2 teaspoon paprika;
• 1/4 teaspoon garlic powder;
• 1/4 teaspoon onion powder;
• 2 eggs, beaten;
• 1/4 cup milk;
• 1 cup breadcrumbs;
• 1/4 cup grated parmesan cheese;
• 2 tablespoons of olive oil ;
• 1 small zucchini;
• 1 small red bell pepper, sliced
• salt and pepper for taste.

Cooking

1. Preheat the oven to 200 degrees.
2. In a bowl, mix flour, salt, black pepper, paprika, garlic and onion powder.
3. In another bowl, beat eggs and milk together.
4. In a third bowl, mix together the breadcrumbs and grated parmesan cheese.
5. Roll the chicken pieces in the flour mixture, then dip them in the egg mixture, then roll in the breadcrumbs mixture.
6. Heat olive oil in a large skillet over medium-high heat.
7. Add chicken pieces; cook until golden brown, about 3-4 minutes per side.
8. Remove the chicken from the pan and place it on a baking sheet lined with parchment paper.
9. Roast chicken in preheated oven for 10-12 minutes or until crispy.
10. While the chicken is baking, fry the sliced ​​zucchini and red bell peppers in the same skillet you cooked the chicken in until soft and lightly browned.
11. Season vegetables with salt and pepper to taste.
12. Once the chicken has cooled, pack it in a lunch box along with the vegetables and store in the refrigerator.

5. Beans with meat

Ingredients

• 250 g ground beef or turkey;
• 1 can black beans, drain and rinse
• 1 can of chopped tomatoes;
• 2 cloves of garlic;
• 1 green bell pepper, chopped;
• 1 red bell pepper, chopped;
• 1 jalapeno pepper, diced
• 2 tablespoons of olive oil;
• 1 tablespoon chili powder;
• 1 teaspoon of cumin;
• salt and pepper for taste;
• chopped fresh cilantro for garnish (optional)

Cooking

1. In a large skillet over medium-high heat, heat 2 tablespoons olive oil.
2. Add minced garlic, diced bell peppers and jalapenos. Cook 5 minutes, stirring occasionally.
3. Add ground beef or turkey, cook until browned, stirring occasionally.
4. Drain excess fat from the pan.
5. Add a jar of diced tomatoes, dried and washed black beans, chili powder, and cumin to the skillet. Stir.
6. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender and the flavors have blended.
7. Add salt and pepper to taste.
8. Let the beans with meat and vegetables cool to room temperature.
9. Divide the beans with meat and vegetables into separate lunch containers, refrigerate until ready to serve.
10. Garnish with chopped fresh cilantro if desired.

6. Meatballs with cabbage

Ingredients

For meatballs

• 500 g ground beef;
• 1/4 cup breadcrumbs;
• 1/4 cup grated parmesan cheese;
• 1 egg;
• 2 cloves of garlic;
• 1 teaspoon of salt;
• 1/4 teaspoon black pepper;
• 1 tablespoon of olive oil.

For cabbage and vegetable mixture

• 2 cups shredded cabbage;
• 1 carrot, grated;
• 1 zucchini, grated;
• 1 red bell pepper, chopped;
• 1/4 cup chopped onion;
• 2 cloves of garlic;
• 2 tablespoons of olive oil;
• salt and pepper - to taste.

Cooking

1. Preheat the oven to 190 degrees. 
2. In a large bowl, combine the ground beef, breadcrumbs, parmesan cheese, egg, minced garlic, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.
3. Shape the meat mixture into balls about 1 cm in diameter. Lay them out on the prepared baking sheet.
4. Drizzle the meatballs with olive oil, bake them in the preheated oven for 20-25 minutes or until they are cooked through and browned.
5. While the patties are baking, prepare the cabbage-vegetable mixture. In a large skillet over medium-high heat, heat 2 tablespoons olive oil.
6. Add chopped onion, minced garlic and sauté until onion is translucent.
7. Add chopped cabbage, grated carrots, zucchini and red bell pepper to the pan. Mix well.
8. Cook cabbage-vegetable mixture for 5-7 minutes, or until vegetables are soft but still slightly crispy. Add salt and pepper to taste.
9. When the meatballs are ready, take them out of the oven and let them cool for a few minutes.
10. To prepare dinner, place a serving of the kale-vegetable mixture in a container, then add a few meatballs on top.
11. Cover the container with a lid, put in the refrigerator until ready to use.