#2 What To Make This Week: Lunch Edition
What To Make This Week: Lunch Edition. Lunches are always the meals that get lost in the busyness of the day. I work from home, and even still, I find it hard to figure out what to make on a daily basis. Often times my lunches are soups and salads, but if I am on the go I want something a little bit more filling.
You might not always have the time to make something completely from scratch but I wanted to provide a list of recipes that could be made in advance that reheat well and taste amazing every time! Here are some of my favorite things to have for lunch and I hope you will love them as well!
I have also included a link at the end of this post for a free Grocery List printable of all the ingredients you will need to make these recipes!
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Sunday – Nigerian Meat Pies
Nigerian Meat Pies have a buttery flaky crust with a filling of perfectly seasoned ground beef, onions, potatoes, carrots, and mixed vegetables.
This recipe is very easy to make but it takes a few hours from start to finish. Nigerian Meat pies are perfect to make on a Sunday afternoon and can be reheated and eaten for lunch throughout the week!
Monday – Classic Chicken Salad
Classic Chicken Salad is made with seasoned shredded chicken breast, crunchy red onions, and celery, mayo, and lemon juice.
At the start of a new work week, you might not always want to cook something from scratch for lunch, so that’s why I love to make this Classic Chicken Salad. You can make it with leftover chicken breast or you can season and cook the chicken fresh for this recipe. I love how easy this recipe is to make and that you only need seven ingredients.
You can serve this chicken salad with crackers or make it into a sandwich with homemade bread!
Tuesday – Skillet Beef Fajitas
Skillet Beef Fajitas has marinated steak, crunchy bell peppers, and sauteed onions served inside warm homemade flour tortillas.
You could serve these Skillet Beef Fajitas with sour cream, lemon wedges, and cilantro.
Wednesday – Chicken and Broccoli Noodle Stir Fry
Chicken Broccoli Noodle Stir Fry is made with juicy chicken breast, crunchy broccoli florets, and sweet lo mein noodles. This recipe uses coconut aminos because soy is an allergen for many people (including me). Coconut aminos is a liquid all-purpose sauce that is made from fermented coconut nectar. This sauce is very sweet and doesn’t taste like soy sauce but can be used in the place of it in many recipes.
Chicken Broccoli Noodle Stir Fry is one of my favorite go-to lunches. It is quick and easy to make and it reheats well in the oven.
Thursday – Crispy Breakfast Potatoes with scrambled eggs
Crispy Breakfast Potatoes with scrambled eggs are my go-to for lunch or dinner! This recipe is made in a cast-iron skillet, which I find is the best skillet to use if you want crispy breakfast potatoes. I love to serve these potatoes with freshly torn basil leaves from my garden.
Friday – Vegetable Lentil Soup
Vegetable Lentil Soup is made with tender green lentils, tomato sauce, mixed vegetables, and Homemade Chicken Broth. This recipe is great to make ahead of time and can be reheated for lunch or dinner. This soup can be served with my Rosemary Polenta Cornbread for a delicious meal.
Saturday – Summer Kale Salad with Lemon Garlic Vinaigrette
Summer Kale Salad is made with tender kale leaves, crunchy vegetables, and tangy marinated olives all tossed in a tangy and delicious lemon-garlic vinaigrette. Saturdays are a great day for resting, and with summer coming this recipe is the perfect thing to eat!
I like to serve this salad with buttery toast or water crackers.
I hope you got some ideas for what you might want to make for lunch this week. If you make any of the recipes let me know in the comments or tag me on Instagram (@themidwestkitchenblog) so I can see it!
