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4 WORK LUNCH OPTIONS FOR YOUR WEEK
By Atim Ukoh- Afrolems

I don’t know about you but deciding on work lunch for the week takes its toll on me most times that I end up not even going with anything. It seems I always have to rely on posts like these that I see on other food bloggers sites to plan for my week. I figured if I am having trouble, then others must be too. I decided to start with very easy options in this post and as time goes on, I will share other options you can have.

For work lunch options, remember that quantity is key. You want to have enough food that can sustain you for the rest of the day and would help you remain productive without falling asleep at your desk. I have selected some dishes that are easy to prep during the week, some that require using leftovers and some may require a little bit of cooking time but I assure you not by a lot.
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WORK LUNCH OPTIONS


 


PAN FRIED FISH WITH VEGETABLES AND YAM CUBES


INGREDIENTS


2 cubes of chopped Yam Cubes


2 handfuls of chopped Vegetables


1 Fillet of Tilapia Fish (Any Fish)


2 Tablespoons of Melted Butter


2 Garlic Cloves


1 Tablespoon of Chopped Parsley


1 teaspoon of Black Pepper


2 Seasoning Cubes


1 Tablespoon Olive Oil


1/4 of Bulb of Onion


 


METHOD


In a pot, boil your yam cubes till done and set aside.


In a pan, heat up your butter and olive oil, stir fry your garlic and chopped onions.


Season the fish and place in pan, reduce the heat and allow fish to brown on both sides.


Take out the fish from the pan and increase the heat.


Stir in the vegetables, black pepper, seasoning cubes and yam cubes and allow to cook for about 2 minutes.


Finally add the parsley and stir for a minute.


 



 


MACARONI AND SHRIMP SAUCE


INGREDIENTS


2 cups of Macaroni


1 cup of dressed jumbo shrimps


1.5 cups of tomato pepper mix


1/2 bulb of onions


Seasoning Cubes


1 teaspoon of curry powder


A pinch of thyme


2 cooking spoons of Olive Oil


A handful of chopped parlsey


2 cloves of garlic


 


METHOD


In a pot with boiling water, bring the macaroni to boil till soft and set aside.


In a separate pan, heat up your olive oil and stir fry your chopped onions and garlic.


Pour in your tomato pepper mix and season with curry powder, thyme and seasoning cubes and allow to fry for 5 minutes on low to medium heat.


Pour in your dressed jumbo shrimps and allow to cook for another 3- 5minutes.


Add your chopped parsley and allow to cook for 1 minute.


Serve with your macaroni.


 



 


FISH SANDWICH


INGREDIENTS


1 Can of Tuna/Sardine


1 Tomato


A handful of sliced Onions


1 handful of grated Carrots


A handful of sliced Cabbage


2 Tablespoons of mayonnaise


A teaspoon of honey


1 teaspoon of chilli powder


1 teaspoon of ketchup


2 – 4 slices of bread


1 teaspoon of butter


A pinch of crushed chicken seasoning


 


METHOD


Butter both sides of your bread and place in a hot pan to brown on both sides.


In a bowl, mix your fish with its oils, onions, carrots, cabbage, chilli powder, ketchup, mayonnaise, honey and seasoning cube.


Place your fish mix on the bread and top it with sliced tomatoes and split into manageable triangles or whatever shape you prefer.


 



 


CHICKEN AND RAISIN FRIED RICE


INGREDIENTS


1 cup of left over rice


1/2 cup of chopped chicken breast


2 tablespoons of raisins


A handful of chopped Cabbage


1 handful of chopped Carrots


A handful of chopped Spring onions


1 cooking spoon of Sesame Oil


1 tablespoon of butter


1/4 bulb of sliced onions


2 cloves of garlic


1 teaspoon of black pepper


1/2 teaspoon of grated ginger


1 tablespoon of soy sauce


Seasoning cubes


 


METHOD


In a pan, heat up your butter and sesame oil.


Place your garlic and sliced onions in the pan and stir fry for one minute.


Season your chicken breast and place in the pan to fry till brown then reduce the heat to allow it cook for another 3- 5 minutes


Increase the heat, add in your vegetables, black pepper and ginger.


Add your rice bit by bit and stir in to incorporate all the flavours.


Pour in the soy sauce and raisins and stir fry the rice and vegetables on high heat for the next 2 minutes.


Serve hot.


 


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