Thermos Lunches

Ingredients

• ½ pound lean ground beef
• 2 tablespoons breadcrumbs
• 1 tablespoon milk
• 1 tablespoon grated Parmesan
• ¼ teaspoon garlic powder
• ¼ teaspoon Italian seasoning
• ¼ teaspoon fine sea salt
• Pinch of black pepper
• 4 ounces wide egg noodles
• 1 tablespoon butter
• 1 tablespoon chopped parsley, optional

Instructions

1. 1Preheat the oven to 400°F and line a small baking sheet with parchment paper.
2. 2Combine the beef, breadcrumbs, milk, Parmesan, garlic powder, Italian seasoning, salt and pepper.
3. 3Form the mixture into approximately 10–12 small meatballs.
4. 4Bake for 10–12 minutes, or until completely cooked through.
5. 5Meanwhile, cook the egg noodles according to the package directions. Drain and toss with the butter and parsley.
6. 6Divide the hot noodles and meatballs between two preheated thermoses.

Ingredients

• 1½ cups dry elbow macaroni
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 cup grated sharp cheddar
• ⅛ teaspoon garlic powder
• Pinch of fine sea salt
• Pinch of black pepper

Instructions

1. 1Cook the macaroni according to the package directions. Drain and set aside.
2. 2Melt the butter in the same saucepan over medium-low heat.
3. 3Stir in the flour and cook for approximately 30 seconds.
4. 4Gradually whisk in the milk. Cook for 2–3 minutes, stirring frequently, until slightly thickened.
5. 5Remove the saucepan from the heat. Stir in the cheddar, garlic powder, salt and pepper.
6. 6Add the macaroni and stir until completely coated. If needed, add another splash of milk to keep the sauce creamy.
7. 7Divide between two preheated thermoses.

Ingredients

• 1 tablespoon cooking oil, divided
• 1 large egg, lightly beaten
• 1 cup diced cooked chicken
• ½ cup frozen peas and carrots
• 2 cups cold cooked rice
• 1½ tablespoons reduced-sodium soy sauce
• ½ teaspoon sesame oil, optional
• 1 green onion, thinly sliced

Instructions

1. 1Heat 1 teaspoon of the oil in a large skillet over medium heat.
2. 2Add the egg and scramble until just cooked. Transfer it to a plate.
3. 3Add the remaining oil, chicken and frozen vegetables to the skillet. Cook for 2–3 minutes.
4. 4Add the cold rice and cook for another 3–4 minutes, breaking apart any clumps.
5. 5Stir in the cooked egg, soy sauce, sesame oil and green onion.
6. 6Continue cooking until everything is piping hot. Divide between two preheated thermoses.

Ingredients

• 4 ounces stir-fry noodles
• ½ pound thinly sliced beef
• 1 tablespoon cooking oil
• 1 cup small broccoli florets
• ½ red bell pepper, thinly sliced
• 1 small carrot, cut into thin strips
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon honey
• ½ teaspoon sesame oil
• 1 tablespoon water

Instructions

1. 1Cook the noodles according to the package directions. Drain and set aside.
2. 2Whisk together the soy sauce, hoisin sauce, honey, sesame oil and water.
3. 3Heat the cooking oil in a large skillet over medium-high heat.
4. 4Add the beef and cook for 2–3 minutes, stirring frequently.
5. 5Add the broccoli, bell pepper and carrot. Cook for another 3 minutes, until tender-crisp.
6. 6Add the noodles and prepared sauce. Toss for 1–2 minutes, until the noodles are coated and everything is piping hot.
7. 7Divide between two preheated thermoses.

Ingredients

• 1 package refrigerated cheese tortellini, approximately 250 grams
• 1½ cups marinara sauce
• 2 tablespoons grated Parmesan
• ¼ teaspoon Italian seasoning, optional

Instructions

1. 1Cook the tortellini according to the package directions. Drain carefully.
2. 2Warm the marinara sauce in the same saucepan over medium-low heat.
3. 3Add the tortellini and Italian seasoning. Stir gently until everything is piping hot.
4. 4Divide between two preheated thermoses and sprinkle each serving with Parmesan.

Ingredients

• 1 tablespoon butter or olive oil
• 1 small carrot, peeled and diced
• 1 celery stalk, diced
• ¼ cup finely chopped onion
• 3 cups reduced-sodium chicken broth
• 1 cup diced cooked chicken
• ¾ cup dry egg noodles
• ¼ teaspoon dried thyme
• ⅛ teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

1. 1Melt the butter in a medium saucepan over medium heat.
2. 2Add the carrot, celery and onion. Cook for 4–5 minutes.
3. 3Add the broth, thyme and garlic powder. Bring to a gentle boil.
4. 4Stir in the chicken and egg noodles.
5. 5Reduce the heat and simmer according to the noodle package directions, generally 6–8 minutes.
6. 6Season to taste and ladle the piping-hot soup into two preheated thermoses.

Ingredients

• 1 tablespoon olive oil
• ½ pound boneless, skinless chicken breast or thighs, cut into small pieces
• ¼ cup finely chopped onion
• ½ red bell pepper, diced
• 1 garlic clove, minced
• 1½ teaspoons mild curry powder
• ¼ teaspoon ground turmeric
• ¾ cup full-fat coconut milk
• ¼ cup chicken broth
• ¼ teaspoon fine sea salt
• 1½ cups hot cooked rice

Instructions

1. 1Heat the oil in a skillet over medium heat.
2. 2Add the chicken and cook for 4–5 minutes, stirring occasionally.
3. 3Add the onion and bell pepper. Cook for another 3 minutes.
4. 4Stir in the garlic, curry powder and turmeric. Cook for 30 seconds.
5. 5Add the coconut milk, chicken broth and salt.
6. 6Simmer gently for 6–8 minutes, until the chicken is completely cooked and the sauce has thickened slightly.
7. 7Spoon the hot rice into two preheated thermoses and add the hot chicken curry overtop.

Ingredients

• 1 package refrigerated mini cheese ravioli, approximately 250 grams
• 1½ cups marinara sauce
• ¼ teaspoon Italian seasoning
• 2 tablespoons grated Parmesan

Instructions

1. 1Cook the ravioli according to the package directions. Drain gently so the ravioli do not tear.
2. 2Heat the marinara and Italian seasoning in the same saucepan.
3. 3Add the ravioli and gently stir until coated and piping hot.
4. 4Divide between two preheated thermoses. Sprinkle with Parmesan before closing.

Ingredients

• 1½ cups dry short pasta
• 2 mild Italian sausage links
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• ¾ cup milk
• ¾ cup grated cheddar
• ⅛ teaspoon garlic powder
• Black pepper, to taste

Instructions

1. 1Cook the pasta according to the package directions. Drain and set aside.
2. 2Remove the sausage from its casing and cook it in a skillet over medium heat, breaking it into small pieces. Alternatively, cook the links whole and slice them into small rounds.
3. 3Melt the butter in a saucepan over medium-low heat.
4. 4Stir in the flour and cook for 30 seconds.
5. 5Gradually whisk in the milk. Cook until slightly thickened.
6. 6Remove from the heat and stir in the cheddar, garlic powder and pepper.
7. 7Add the cooked pasta and sausage. Stir until combined and piping hot.
8. 8Divide between two preheated thermoses.

Ingredients

• 4 lasagna noodles
• ½ pound lean ground beef or turkey
• ¼ cup finely chopped onion
• 1 garlic clove, minced
• 1½ cups marinara sauce
• ½ teaspoon Italian seasoning
• ¼ teaspoon fine sea salt
• ⅓ cup ricotta
• ½ cup grated mozzarella
• 2 tablespoons grated Parmesan

Instructions

1. 1Break each lasagna noodle into three or four pieces. Cook according to the package directions and drain.
2. 2Meanwhile, cook the ground meat and onion in a large skillet over medium heat until browned and completely cooked. Drain excess fat if necessary.
3. 3Add the garlic and cook for 30 seconds.
4. 4Stir in the marinara, Italian seasoning and salt. Simmer for 3–4 minutes.
5. 5Add the cooked lasagna noodles and gently stir until coated.
6. 6Drop small spoonfuls of ricotta over the pasta. Sprinkle with mozzarella and Parmesan.
7. 7Cover and cook over low heat for 3–4 minutes, until the cheese has melted.
8. 8Gently stir once or twice, leaving some pockets of ricotta visible. Divide between two preheated thermoses.