It’s a wonder how much we can pack into a work week! Limited time is often why we hardly have time for healthy eating. However, a nutritious and delicious lunch is vital if you expect to get everything accomplished. These rice casserole, chili, wrap, salad-in- a-jar, and pasta recipes are super-easy to make and store for some much needed assistance to get you through the most hectic of workweeks.
Here are ten lunches you can make ahead and freeze for weekday lunches…
1. Chicken Enchiladas
The beauty of this recipe is that it yields 12 meaty, zesty, cheesy enchiladas from scratch in no time at all! This mix of lean chicken breast covered in fresh cilantro, gooey cheese, and thick and fragrant tomato sauce all rolled up in flour tortillas can be frozen individually for lunches.
Recipe:
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In a large saucepan, cook 1 medium chopped onion, 1 seeded and chopped jalapeno, 1/2 teaspoon salt, and 1 teaspoon of canola oil over medium-low heat until tender.
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Stir together and simmer 3 minced garlic cloves, 2 tablespoons chili powder, 2 teaspoons cumin, tomato sauce and 1 cup water.
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Add 1 ½ pounds sliced chicken breast and cook over low heat for 20 minutes.
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Once chicken in fully cooked, stir in 1/4 cup of the enchilada sauce, 1 cup shredded cheddar, and 1/2 cup chopped cilantro.
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Warm tortillas and spread out on a clean counter.
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Spoon in 1/3 cup of the chicken and sauce down the center of each tortilla and roll each tortilla cigar style.
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Arrange enchiladas in a greased baking dish, sprinkle with extra cheese and bake at 400-degrees Fahrenheit for 20 to 30 minutes.
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Remove from heat to cool and roll individually in plastic wrap and place in freezer.