Make-Ahead Lunches

Ingredients

• 8 ounces farfalle or rotini
• ⅓ cup basil pesto
• 1 tablespoon lemon juice
• 1 cup mozzarella pearls
• 1 cup cherry tomatoes, halved
• ¼ cup grated Parmesan
• Black pepper, to taste

Instructions

1. 1Cook the pasta until just tender. Drain and rinse briefly under cool water.
2. 2Combine the pesto and lemon juice in a large bowl.
3. 3Add the cooled pasta, mozzarella, tomatoes and Parmesan.
4. 4Toss gently and season with pepper.
5. 5Refrigerate for at least 30 minutes before dividing into lunchboxes.

Ingredients

• 8 ounces rotini
• 1½ cups diced cooked chicken
• 4 slices bacon, cooked and crumbled
• ¾ cup grated cheddar
• 2 green onions, sliced
• ½ cup ranch dressing
• 2 tablespoons milk
• ¼ teaspoon black pepper

Instructions

1. 1Cook the pasta until just tender. Drain and rinse under cool water.
2. 2Whisk together the ranch, milk and pepper.
3. 3Combine the cooled pasta, chicken, bacon, cheddar and green onions.
4. 4Add the dressing and stir until lightly coated.
5. 5Chill before portioning into lunchboxes.

Ingredients

• 1 package refrigerated cheese tortellini, approximately 500 grams
• ½ cup sliced salami
• 1 cup mozzarella pearls
• 1 cup cherry tomatoes, halved
• ½ English cucumber, chopped
• ⅓ cup Italian dressing
• 2 tablespoons grated Parmesan
• 1 tablespoon chopped parsley, optional

Instructions

1. 1Cook the tortellini according to the package directions.
2. 2Drain and rinse gently under cool water.
3. 3Combine the tortellini, salami, mozzarella, tomatoes and cucumber.
4. 4Add the Italian dressing and Parmesan. Toss gently.
5. 5Refrigerate for at least one hour before serving.

Ingredients

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon garlic powder
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 2 large eggs
• ¾ cup milk
• ¼ cup melted butter
• 1 cup grated cheddar
• ¾ cup finely diced ham
• 2 tablespoons chopped chives or green onions

Instructions

1. 1Preheat the oven to 375°F and grease a standard muffin pan.
2. 2Whisk together the flour, baking powder, garlic powder, salt and pepper.
3. 3In another bowl, whisk the eggs, milk and melted butter.
4. 4Add the wet ingredients to the dry ingredients and stir gently.
5. 5Fold in the cheddar, ham and chives. Do not overmix.
6. 6Divide the batter between 10–12 muffin cups.
7. 7Bake for 17–20 minutes, until golden and set in the centre.
8. 8Cool completely before packing.

Ingredients

• 4 large eggs
• ¼ cup milk
• 2 fully cooked breakfast sausage links, finely chopped
• ½ cup grated cheddar
• 2 tablespoons sliced green onion
• ⅛ teaspoon garlic powder
• Pinch of salt
• Black pepper, to taste

Instructions

1. 1Preheat the oven to 350°F and grease a 12-cup mini-muffin pan.
2. 2Whisk the eggs, milk, garlic powder, salt and pepper.
3. 3Divide the sausage, cheddar and green onion between the muffin cups.
4. 4Pour the egg mixture overtop, filling each cup approximately three-quarters full.
5. 5Bake for 12–15 minutes, until the centres are set.
6. 6Cool before removing from the pan.

Ingredients

• 1 pound prepared pizza dough
• ½ cup thick pizza sauce
• 1½ cups grated mozzarella
• ½ cup finely chopped pepperoni
• ½ teaspoon Italian seasoning
• 1 tablespoon grated Parmesan

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet or 9-inch baking dish with parchment.
2. 2Roll the pizza dough into an approximately 10 × 14-inch rectangle.
3. 3Spread with pizza sauce, leaving a border around the edges.
4. 4Sprinkle with mozzarella, pepperoni and Italian seasoning.
5. 5Starting from a long edge, roll the dough into a log.
6. 6Cut into eight slightly uneven buns and arrange cut-side up.
7. 7Sprinkle with Parmesan and bake for 18–22 minutes, until golden and completely baked.
8. 8Cool before packing.

Ingredients

• 2 cups finely shredded cooked chicken
• 1 cup grated cheddar or Monterey Jack
• ¼ cup cream cheese, softened
• 2 tablespoons mild salsa
• ½ teaspoon chili powder
• ¼ teaspoon garlic powder
• 8 small flour tortillas
• 1 tablespoon olive oil

Instructions

1. 1Preheat the oven to 425°F and line a baking sheet with parchment.
2. 2Combine the chicken, cheese, cream cheese, salsa, chili powder and garlic powder.
3. 3Warm the tortillas briefly so they roll without cracking.
4. 4Place approximately ¼ cup filling along one side of each tortilla.
5. 5Roll tightly and place seam-side down on the baking sheet.
6. 6Lightly brush with olive oil.
7. 7Bake for 13–16 minutes, until crisp and lightly golden.
8. 8Cool before packing.

Ingredients

• ¾ pound lean ground beef
• ½ teaspoon fine sea salt
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• 3 slices cheddar, quartered
• 6 small slider buns
• 2 tablespoons ketchup
• Lettuce and thin pickle slices, optional

Instructions

1. 1Divide the beef into six small portions and form thin patties slightly wider than the buns.
2. 2Season with salt, garlic powder and pepper.
3. 3Cook in a skillet over medium-high heat for 3–4 minutes per side, until completely cooked.
4. 4Place cheddar over each patty during the final minute.
5. 5Cool slightly before assembling on slider buns with a small amount of ketchup, lettuce and pickle.
6. 6Refrigerate promptly if preparing ahead.

Ingredients

• 2 cups cooked and cooled rice
• 1½ cups finely diced cooked chicken
• ½ cup finely diced carrot
• 2 green onions, sliced
• ⅓ cup teriyaki sauce
• 1 large egg, lightly beaten
• ½ cup grated mozzarella, optional

Instructions

1. 1Preheat the oven to 375°F and grease six cups of a standard muffin pan.
2. 2Combine the rice, chicken, carrot, green onion and teriyaki sauce.
3. 3Stir in the beaten egg and mozzarella, if using. The egg helps the cups hold together.
4. 4Firmly press the mixture into the prepared muffin cups.
5. 5Bake for 17–20 minutes, until set and lightly golden around the edges.
6. 6Let stand for 5 minutes before carefully removing.
7. 7Cool completely before packing.

Ingredients

• 8 ounces spaghetti or Asian wheat noodles
• 1½ cups diced or shredded cooked chicken
• 1 small carrot, shredded
• ½ English cucumber, cut into thin strips
• ½ red bell pepper, thinly sliced
• 2 green onions, sliced
• Sesame dressing: 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1½ tablespoons sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• ½ teaspoon garlic powder
• 1–2 tablespoons water

Instructions

1. 1Cook the noodles according to the package directions.
2. 2Drain and rinse thoroughly under cold water.
3. 3Whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic powder and one tablespoon of water.
4. 4Combine the noodles, chicken, carrot, cucumber, bell pepper and green onions.
5. 5Add the dressing and toss well. Add another tablespoon of water if needed.
6. 6Refrigerate for at least 30 minutes before packing.