3 tablespoons kimchi or 1 teaspoon sesame seed oil, chili sauce, or Sriracha
Veggies of choice: corn, carrots, mushrooms, spinach, peppers, Bok choy, etc.
1 cup cooked rice noodles, or try udon, soba, or spaghetti
Directions
Add all the ingredients to your jar.
When you're ready to eat, remove the lid and pour hot water into the mason jar. Let it sit for a few minutes to allow everything to heat up, then enjoy!
Bean Tostada
Ingredients
4 corn tortillas
1 can refried beans
1/4 cup salsa
1/2 cup shredded Cheddar
Directions
Preheat the oven to 375°F (190°C).
Place tortillas on a baking sheet, and bake for 5 minutes until slightly crispy.
Remove from the oven and divide refried beans among the tortillas. Top with cheese and return to the oven until beans are heated and cheese is melted, about 5 minutes.
Serve with salsa on top and lettuce. Feel free to add your own toppings!
Pro Tip: You can also make this in the microwave; just microwave until the beans are hot and the cheese is melted.
Chicken Caesar Wrap
Ingredients
2 cups cooked chicken, diced or shredded
2 cups romaine lettuce, shredded
½ cup croutons
½ cup parmesan cheese
½ cup Caesar dressing
6 tortillas
Directions
Prep the ingredients and put everything except the tortillas in a large bowl.
Toss the ingredients so that the dressing covers every bit of lettuce.
Warm up the tortillas in a microwave for 8-10 seconds, and add the filling to the center of the tortillas.
Roll just like you would a burrito, tucking in the edges. Secure with toothpicks, if necessary.
Turkey Sandwich
Ingredients
2 slices bread, toasted
1 tbsp mayonnaise
2 slices lettuce
2 slices tomato
1 slice cheese
3 slices turkey deli meat
2 slices bacon
Directions
Toast the bread on both sides in a toaster.
Spread mayonnaise on one side of each bread slice.
Stack the following ingredients in order on the first slice of bread: lettuce, tomato, cheese, turkey, bacon, and a slice of white bread.
Lunches from Nigeria
Fufu
Ingredients
1 Yuca root (cassava), peeled and diced
1 green plantain, peeled and diced
Directions
Add everything inside a blender and blend till a smooth batter is formed.
Pour the batter into a microwave-safe bowl and cover with a microwave-safe lid. Microwave for 5 minutes.
Stir well until smooth. Then, add a splash of water (~1/4 cup) and return inside the microwave to cook until fully done—about 5-8 mins.
Stir again, divide into individual sizes, and wrap each with plastic wrap.
Serve this chewy swallow with your soup or stew (like the salmon stew)!
Salmon Stew
Ingredients
3 red bell peppers
4 roma tomatoes
2 jalapenos
1/2 inch ginger, minced
3 cloves garlic, minced
1/2 cup olive oil
2 diced onions
2 tbsp tomato paste
1 tsp thyme
2 bay leaves
1 cup broth
1 can salmon (canned is okay!)
To taste
2 tsp Curry powder
1 tbsp Paprika
Directions
Blend together the red bell peppers, roma tomatoes, jalapenos, ginger, and garlic.
Preheat the olive oil in a pan, then add salmon until the skin is brown.
In the same pan, add diced onions and sauté over medium heat until translucent.
Add the blended sauce, tomato paste, thyme, and bay leaves. Stir together and cover to cook for about 20 minutes, stirring occasionally.
Season with salt, black pepper, curry powder, bouillon powder, and paprika. Add broth to loosen it up a bit.
Gently drop in the salmon. Cover and cook until the salmon is cooked through (5-10 mins).
Add parsley and enjoy!
Classic Salad
Ingredients
1 cup cabbage, thinly sliced
1 cup lettuce, thinly sliced
1 ripe tomato, diced
1/2 cucumber, diced
1 carrot, grated or diced
1/2 cup cooked pasta or boiled and cubed potatoes
4 oz baked beans
4 oz sweet canned corn
1 large boiled egg, sliced
4 tbsp Heinz Salad Cream
Directions
In a large bowl, add sliced cabbage, lettuce, diced tomato, cucumber, grated carrot, cooked pasta or potatoes, baked beans, and sweet corn.
Once ready to eat, add sliced boiled egg and Heinz Salad Cream. If unavailable, combine 1 tbsp white vinegar, 3 tbsp mayo, 1 tbsp sugar, and 1 tsp mustard to make your own dressing.
Enjoy this fresh-tasting salad with a friend!
Lunches from India
Sada Roti
Ingredients
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 tsp sugar
1 tbsp oil or ghee
3/4 cup water (increase as needed)
Directions
In a large bowl, mix flour, baking powder, salt, and sugar.
Add oil/ghee, and mix it into the flour mix.
Add water and knead until the dough is a soft and pliable ball (about 8 mins).
Rub some oil/ghee on the dough ball, cover with a towel, and let rest for 30 minutes.
Cut into 4 pieces. Flatten each piece to 1/4 inch thickness and cook on a medium heat pan until lightly brown on both sides. Serve and enjoy!
Chana Masala
Ingredients
1 onion, diced
4-5 garlic cloves, minced
2 inches of ginger, minced
1 green chili, chopped
1 tbsp oil
2 tsp garam masala
1 tsp coriander
1 tsp cumin
1 tsp turmeric
2 cans of chickpeas, drained and rinsed
1 can of tomatoes
1/4 cup water
1/2 tsp cinnamon
Juice from 1-2 lemons
Diced cilantro, to taste
Directions
Heat oil in a pot over medium heat. Sauté the onion until translucent.
Add garlic, chili, and spices (garam masala, coriander, cumin, turmeric) and sauté for 30-60 seconds.
Add chickpeas, tomatoes, water, and cinnamon. Simmer on low heat for 15-20 mins, stirring occasionally.
Add lemon juice, cilantro, and enjoy - it lasts 5-6 days in the fridge!
Bhindi Dopiaza
Ingredients
1 lb okra (bhindi), chopped into 1-inch pieces
2-3 onions, chopped
2 medium tomatoes, chopped
2 tsp coriander
1 tsp cumin
2 tsp garam masala
1/2 tsp turmeric
To taste
Directions
Chop the onions, separating them into two portions (2/3 and 1/3).
Heat a pan over low heat and sauté the 2/3 portion of onions until translucent.
Add spices (coriander, cumin, garam masala, turmeric) and tomatoes. Sauté for 2-3 minutes and add salt to taste.
Add the remaining onions and okra, cooking until the okra is soft but not mushy (~7-10 minutes). Stir frequently, adding water if necessary.
