5 Easy and Delicious Recipes for Your Lunchbox

Bringing lunch from home is an easy way to enjoy more varied, balanced and budget-friendly meals every day. It also gives you greater control over the ingredients you use, helps you plan your week more effectively and makes it easier to avoid last-minute food choices.

And because a good meal deserves a practical way to take it with you, at In & Out Cooking you’ll find a range of lunchboxes designed to fit seamlessly into your routine, whether you’re heading to work, school or anywhere else.

To inspire your weekday lunches, we’ve put together 5 easy, delicious recipes that are simple to prepare and perfect for taking with you. Discover our suggestions and bring a little more flavour to your lunch break.

Chicken Wrap and salad with garlic sauce

Ingredients:

• Wrap tortilla
• Chicken steaks
• 1 Carrot
• Lettuce
• 1 Tomato
• Red Cabbage
• Garlic Powder
• Milled Pepper
• Oreganos
• Salt
• Olive oil

For the sauce:

• 3 soup spoons of mayo
• White pepper
• Nutmeg
• Salt
• Lemon juice
• 2 minced garlic teeth (finely)
• Chopped parsley (finely)

Elaboration:
Cut the chicken steaks into small pieces, season them with salt, powder garlic, milled pepper and oreganos. Let stand while slicing the vegetables. Scrap the carrot, cut the tomato into pieces, cut the lettuce and the red cabbage into stripes. Grill the chicken steaks with a dash of olive oil.

For the sauce:
Put the mayonnaise in a container and add the garlic. Stir vigorously to get everything well involved. Season with salt, pepper, nutmeg and a few drops of lemon. Involve everything. In the end, add the chopped parsley and stir well.

When everything is ready just put the vegetables, the chicken and the sauce in the tortillas and wrap it in a wrap shape. If you want, you can put the sauce aside to dip while you’re eating the wrap

Vegetable Quiche

Elaboration:
Cut the carrot into pieces, the leek into slices, the broccoli into pieces, and the cabbage into thin strips. Put a drizzle of olive oil in a frying pan and add the vegetables: first the mushrooms, carrots, leeks, broccoli, peas and kale and stir. Let it cook for 3 minutes and keep stirring. Then set the heat to minimum and cover, but keep stirring from time to time, so it won’t burn.
While the vegetables are cooking, place the shortcrust pastry on a platter and chop it with a fork and set aside. Beat the eggs in a bowl with the help of a fork. When the vegetables are ready, place them on top of the shortcrust pastry and then add the beaten eggs. Bake until it’s gold and firm.

Stuffed Mushrooms

Ingredients:

• Portobello Mushrooms
• Grated cheese
• Cherry Tomatoes
• Zucchini (Courgette)
• 1 Garlic Tooth
• 1 Onion
• Olive Oil
• Oregano
• Pepper

Elaboration:
Cut the mushroom legs into pieces, the tomatoes in half, the courgette and the diced pepper. Chop the garlic and onion into a non-stick frying pan and add a drizzle of olive oil and let it warm. Add the mushrooms, tomatoes, courgette and pepper and sauté a little.
Fill the mushrooms with the preparation, add the grated cheese, sprinkle with oregano and bake it in the oven.

Chicken and spinach Lasagne

Ingredients:

• Pasta sheets for lasagne
• Bechamel sauce
• 1 hand of spinach
• Onion
• Olive oil
• Garlic
• Butter
• Chicken breast
• Piri-piri sauce, as you like
• 1 spoon of tomato pulp
• Salt
• Pepper
• Mix of spices
• Grated cheese

Elaboration:
Braise the onion with the garlic, 1 tablespoon butter and a drizzle of olive oil. Shred the chicken or cut it into pieces and add to the stir-fry with salt, pepper, herbs and piri-piri to taste. Let it boil and add 1 tablespoon of tomato pulp, lower the heat and cook the chicken.
Scald the spinach in boiling salted water. Put a little bit of bechamel sauce on the bottom of the tray, then a layer of lasagne pasta and add some more bechamel sauce.
Place a portion of the chicken and spinach mixture on top of the pasta. Add another layer of pasta, bechamel sauce, chicken and spinach. Finally, add another layer of pasta, bechamel sauce and grated cheese. Place it in the oven and bake until it’s ready and cooked.

Ingredients:

• Green bean
• Flour
• 1 Egg
• Water or milk
• Pepper
• 1 can of beans
• White rice
• Red pepper
• Piri-piri
• 1 Onion
• 1 Garlic Tooth
• 1 Bay Leaf
• Tomato pulp
• Salt

Elaboration:
For the fried green beans:
Trim the ends and cut the green bean strands (do it with a peeler, so you won’t remove too much). Boil in salted water until it’s al dente. When the green bean is ready, drain the beans and rinse them in cold water. In a deep plate, put flour, salt, the egg, pepper and a little bit of water or milk (as you prefer). Mix everything well and then just involve the beans through the mixture and fry them in vegetable oil or olive oil to finish.

For the rice:
Sauté the chopped onion and the garlic with a drizzle of olive oil and the previously washed bay leaf. When the onion begins to get brown, add the 2 pieces of pepper, 2 tablespoons of tomato pulp and piri-piri. Stir until it’s ready. Then, add the beans and stir a little more. When it begins to boil, add the rice and the amount of water you think it’s suitable for the rice. Put a pinch of salt. When it boils, lower the heat and cook the rice for about 10-12 minutes and voilá!

With a little planning and a few good ideas, packed lunches never have to be boring. Mix up your ingredients, try new combinations and adapt these recipes to suit your tastes for varied and delicious lunches throughout the week. Choose your favourite recipe, prepare your next meal and find the perfect lunchbox to take it with you at In & Out Cooking.

Because eating well away from home can be simple, practical and full of flavour too.