This post, featuring easy work day lunch ideas, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LeanCuisine #CollectiveBias
The busy holiday season is over and I had a really quiet holiday break. I took time for myself and enjoyed my children. I think it was also the first holiday break that I didn’t do any work. This first week of January is already jam-packed and things are back to reality. I don’t usually make resolutions, but I am continuously setting goals for myself and this month, I want to consistently fit a real lunch into my schedule – even if I have to put it on the schedule.
Part of fitting in lunch is to have easy meals ready-to-go. For this, I stock up on LEAN CUISINE® Marketplace Entrees.
My favorite is LEAN CUISINE® Marketplace Vermont White Cheddar Mac & Cheese. In a busy day, it’s comfort food for me and a filling lunch. Lean Cuisine offers a better-for-you option and knowing I have such variety on hand saves me from grabbing something around town (a not so good option for me)! Lean Cuisine has done all the work for me – with products that are non-GMO, gluten-free, high in protein and organic ingredient options. These meals off offer the flavor, convenience and variety I like for my lunch. When a day is long and busy – and I literally have to put “LUNCH” on my to-do list, I don’t want to have to spend a lot of time on my lunch. I can feel good about eating a Lean Cuisine.
If you want to stock up, like me, there isn’t a better time! Target has a limited-time price point for Lean Cuisine products – available now until 1/31! They have the lowest prices for the season for all Lean Cuisine entrees at $1.99 (normally $3.00). There is no better price than that for stocking up for my busy January and the winter season.
I love to pair these entrees with a cold salad that I can make at the beginning of the week and put into containers to grab-and-go. Try pairing the Vermont White Cheddar Mac & Cheese with a Cold Lentil Salad.
Lentils are high in protein and folic acid and they are really good for you. Prepared in this cold salad, they’re really tasty, too!
- 1 cup lentils, uncooked
- 1 tbsp. olive oil
- 1 tbsp. fresh squeezed lemon juice
- 2 tbsp. red wine vinegar
- 2 small yellow onions, chopped
- 1 clove garlic, minced
- 1 celery stalk, chopped
- 1 carrot, chopped
- kosher salt, to taste
- ground black pepper, to taste
- With lentils in a pot, add enough water to fully cover. Cook, covered on medium heat for about 40 minutes, or until tender. Do not let the lentils start to break apart. You’ll want the lentils to have some firmness.
- Drain, rinse lentils with cold water.
- In a separate small mixing bowl, whisk olive oil, lemon juice, vinegar and garlic. Set aside.
- In a medium bowl, combine the lentils, onions, carrots and celery. Drizzle the dressing mixture over salad and toss well. Season to taste with salt and ground black pepper.
- Cover and refrigerated for at least 30 minutes before serving – tastes best when it’s had 2-3 hours.
- Refrigerate, covered, for at least 30-45 minutes to chill, preferably 2-3 hours.
Like this recipe idea for an easy, cold salad – try some of my other favorites that pair well with Lean Cuisine Marketplace Entrees.
With the Sesame Chicken and or Orange Chicken or any of the Asian-inspired meals– try Broccoli Slaw with dried cranberries, almond slivers and a citrus vinaigrette.
With the Spicy Penne Arrabiatta, Ravioli or Italian inspired meals — try an easy 3 bean salad or a Spinach, Tomato Caprese Salad.
What do your busy days look like? How do you fit in lunch during a busy day?