One of my favorite things about working from home is fixing lunch at home! I always pack a lunch to take to the office, and I love not having that on my to-do list each evening. But sometimes I still find myself opening the fridge and scratching my head when lunch time rolls around.
I’m sure this happens to you, too! I’ve found that it’s helpful to list a few lunch options along with my weekly supper meal plan. Here are some of my favorite things to make for lunch at home:
- Chicken Quesadillas
- Brown Rice Burrito Bowls
- Texas Toast Garlic Bread Pizzas
- Kale and Quinoa Salad
- Pinto Beans and Corn Bread
- Chicken Taco Chili
- Mom’s Taco Casserole – this makes an 8×8 pan, but it reheats really well.
- Chicken Salad Sandwiches
- Fancy Avocado Toast
- Grilled Cheese and Tomato Soup (who doesn’t love this lunch?!)
Here’s one that I made last week. It’s a great way to eat your veggies! I had forgotten about this recipe, but was reminded of it when okra was one of the only frozen veggies left in the grocery store a couple weeks ago. ( #coronaproblems ) I happily grabbed a bag and enjoyed it for lunch this week! It’s also a great side dish, with or without the cornbread.
Okra & Tomatoes over Cornbread
- 8 oz Frozen Okra
- 14.5 oz Diced Tomatoes (any kind – I just happened to have fire roasted ones on hand)
- 10 oz Chicken Broth
- Optional: Diced Onion
- Optional: 1/4 Cup Frozen Corn
- Salt and Pepper to taste
Add all the ingredients to a saucepan and bring to a boil. Let it simmer for a few minutes until the okra is as tender as you like it. Serve over cornbread. I make Jiffy cornbread in a muffin tin and store the corn muffins in the freezer so that I can pull out one serving at a time!
If you’ve never tried okra but like green vegetables, this is a great recipe for your first experience! You’ll have to let me know if you’re a fan of okra – and tell me your favorite lunch to fix at home!