Easy Bulk Lunch Recipes
Table of Contents [Show]
Description
When it comes to meal planning, a common concern is finding recipes that are easy to prepare and can be made in bulk. This article will provide you with some easy bulk lunch recipes that are perfect for meal prepping. These recipes are delicious, healthy, and can be made in large quantities, making them ideal for those who want to save time and money.Prep Time
The prep time for these recipes varies, but most of them can be made in under 30 minutes. This means that you can easily prepare these recipes on a Sunday and have lunch for the entire week.Cook Time
The cook time for these recipes also varies, but most of them can be made in under an hour. This means that you can easily prepare these recipes on a Sunday and have lunch for the entire week.Ingredients
The ingredients for these recipes are simple and easy to find at your local grocery store. You will need a variety of vegetables, grains, and proteins, such as chicken, beef, or tofu. You will also need some basic pantry staples, such as olive oil, salt, and pepper.Equipment
The equipment needed for these recipes is minimal. You will need a cutting board, knife, mixing bowls, baking sheets, and a large pot or Dutch oven.Method
The method for these recipes is straightforward. Simply follow the instructions provided in each recipe to prepare the ingredients, cook the dish, and store it in the fridge or freezer for later.Notes
These recipes are easily customizable. Feel free to substitute any ingredients with your favorites and adjust the seasonings to your taste.Nutrition Info
Each recipe includes the nutrition information per serving. This information is based on the ingredients used in the recipe and can vary depending on the specific brands and quantities used.Recipes FAQ
Q: How long do these recipes last in the fridge or freezer? A: These recipes can last up to 5 days in the fridge and up to 3 months in the freezer. Q: Can I use different types of proteins in these recipes? A: Yes, you can substitute any protein with your favorite, such as chicken, beef, tofu, or beans. Q: Can I make these recipes vegan? A: Yes, you can easily make these recipes vegan by substituting any animal-based products with plant-based alternatives.Recipe Tips
- To save time, prep all the ingredients before you start cooking. - Use a food processor to chop vegetables quickly and easily. - Make sure to store the meals in airtight containers to keep them fresh. - Label the containers with the name and date of the meal to avoid confusion. - Use freezer-safe containers if you plan to freeze the meals.Recipes
1. Chicken and Vegetable Stir Fry
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
- 1 lb chicken breast, sliced
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp olive oil
- Salt and pepper to taste
Method:
- In a mixing bowl, combine the chicken, cornstarch, soy sauce, and sesame oil. Mix well.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes or until browned.
- Add the bell peppers, broccoli, snow peas, garlic, and ginger. Cook for 5-7 minutes or until the vegetables are tender.
- Season with salt and pepper to taste.
- Divide the stir fry into 4 portions and store in airtight containers in the fridge or freezer.
Nutrition Info:
- Calories: 250
- Protein: 26g
- Carbohydrates: 12g
- Fat: 12g
- Sodium: 400mg
2. Quinoa and Black Bean Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Ingredients:
- 1 cup quinoa, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn kernels
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 2 tbsp lime juice
- Salt and pepper to taste
Method:
- Cook the quinoa according to the package instructions.
- In a mixing bowl, combine the cooked quinoa, black beans, bell peppers, corn, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to combine.
- Divide the salad into 6 portions and store in airtight containers in the fridge or freezer.
Nutrition Info:
- Calories: 200
- Protein: 7g
- Carbohydrates: 31g
- Fat: 6g
- Sodium: 150mg
3. Beef and Broccoli Stir Fry
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
- 1 lb beef sirloin, sliced
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 head broccoli, cut into florets
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp olive oil
- Salt and pepper to taste
Method:
- In a mixing bowl, combine the beef, cornstarch, soy sauce, and sesame oil. Mix well.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook for 5-7 minutes or until browned.
- Add the broccoli, garlic, and ginger. Cook for 5-7 minutes or until the broccoli is tender.
- Season with salt and pepper to taste.
- Divide the stir fry into 4 portions and store in airtight containers in the fridge or freezer.
Nutrition Info:
- Calories: 300
- Protein: 24g
- Carbohydrates: 10g
- Fat: 19g
- Sodium: 400mg
4. Tofu and Vegetable Curry
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 1 block firm tofu, cubed
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can chickpeas, rinsed and drained
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tbsp olive oil
- Salt and pepper to taste
Method:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for
Post a Comment for "Easy Bulk Lunch Recipes"