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Recipes I've Shared:
This recipe makes 12 good sized muffins. They're easy to grab and go when I need a meal on the run and I don't get hungry again for a couple of hours!
You can use leftover chicken breasts if you'd like. I like to serve this over shredded iceberg lettuce.
I make this meatloaf for our frozen lunches. I absolutely love it!
I don't know how authentic this is, but I like the ingredients and put them together for microwavable lunches for my family
Another lunch that's easy to make in big batches and freeze.
I love cobb salad. Here's how I keep it under 400 calories at the salad bar.
My recipes for both meatloaf and mashed potatoes are on this website. This is just a ... you guessed it... frozen lunch I make incorporating them! I like to portion leftovers out right away so we don't get the chance to pick at them.
I use these in my frozen lunches. They're good right away too!
Another frozen lunch! Sorry, my teriyaki sauce is an ancient japanese family secret, so I won't spill it here, but the chicken is really good marinated in the teriyaki sauce, then grilled. You can boil the sauce after marinating to serve over the chicken, or just use the bottled stuff.
Another frozen lunch I can pack for my husband and kids. Serve with a side salad with fat free balsamic vinaigrette dressing.
I'm making and freezing lunches for my family. This is a vegetarian recipe that reheats well.
This is a variation on a recipe I found on another website using ingredients I happened to have in the house. Great with some crusty french bread or a bowl of soup. Probably would be good with some avocado too!
This can be done in a 9x13 baking pan or in a muffin tin. For those of you with no veggie kids, this might be a way to sneak some in!