Thanks to my readers for telling me they enjoyed my recipe post (and also for letting me know that you read my blog!). I decided to post a few more recipes that we make at our house that are great for leftovers.
This is a great one if you’re gluten free (no pizza crust) and is great for varying ingredients!
Start with some ground beef (amount will vary based on how big of a ‘meatza’ you want). Add in an egg, some breadcrumbs (skip for gluten free obviously), and some pizza spices (I add garlic powder, parmesan cheese, oregano, and italian spices). Mix all together and then spread out on something oven safe (cookie sheet or 9×13 pan work good). This is your pizza “crust”, so make it fairly thin and flat. It will shrink some, and be a bit greasy depending on the leanness of your beef.
Add pizza sauce or tomato paste.
Then go crazy with your toppings! We usually put mushrooms, onions, peppers, and ham on ours. Add whatever you like on your regular pizza.
Top with cheese….mozza is always delish, but feta is also very yummy.
Bake for 20 min at 350F. Be sure to make a big batch so you have some extras for lunches. One normal size package of ground beef usually makes enough for 2 extra lunches for us.
I’m not going to post a chilli recipe as there are tons out there and I’m sure you have one you like. We vary ours a little each time we make it anyways. But this is a great, high protein, satisfying lunch that you can prepare and throw in the slow cooker. Make as big of a batch as will fit in your slow cooker and freeze the extras.
Taco Chicken Bowls
Another Pinterest recipe that I love. Here’s the link.
It’s a slow cooker recipe that takes about 5min to throw together. Chicken breasts, salsa, a few spices and you’re done.
I’ll usually make some rice to go with it….makes it go a little further for lunches. So yummy!
Again, I don’t have a set recipe for this, but here goes…
Brown some ground beef while adding some taco spices (I just add chilli powder, cumin, paprika, cayenne, and garlic powder to taste. Much better for you than the prepackaged store bough stuff).
Shred some iceberg lettuce in a bowl. Add in whatever veggies you like in taco salad….I like peppers, green onion, celery, and cilantro. Crush up some tortilla chips, add in some cheese, sour cream, salsa, and guacamole. Stir and eat!
For your lunch the next day separate the chips so they don’t get soggy, hamburger so that you can reheat it, and wet stuff (salsa, sour cream, guac). Basically leave only the veggies together.
Basically anything you make for supper the day before you should try to double it so that you leave yourself leftovers for work the next day, or something quick for supper that next night if you didn’t plan ahead.
Feel free to comment and share some recipes you like to have for work lunches.