To be imported into my Tandoor instance

I want to make work lunches in advance. What recipes can be easily prepared on the weekend, easily portioned and survive healthily when refrigerated for five-six days?

Oh, and be OK after reheating in a microwave.

Am I being too specific?

The closest I seem to be finding is chilli, but I don't want to be eating beans at work five days straight. If you don't get my drift, you will after eating beans for five days straight.

I'd prefer it if it was cheap too (not a deal breaker) as crappy buy-from-the-store work lunches usually work out to be about $3.50 to $4.00 each. I want to kick their butts in terms of flavour, healthiness, deliciousness and price.

Any ideases? …

Made honey garlic chicken in the slow cooker and it is delicious, not to mention a very simple undertaking.

3 lbs boneless skinless chicken breasts (thighs would work as well) 8 oz steak sauce (A1 or any off brand is fine) 4 oz of honey 1.5 tsp Sriracha or other hot pepper sauce 2 cloves garlic - minced 1 tsp garlic powder (if you don't have fresh garlic use 2 tsp garlic powder)

Mix the sauces and garlic/garlic powder together and pour it over the chicken breasts in the slow cooker.

Cook it on high for 2.5 hours and then gear it down to low for 4.5 hours.

Remove the now exceptionally tender and fall apart …

Mexican shredded beef, simplified (carne deshebrada) [wife says "10/10, save the recipe"]

Disclaimer: I am not Mexican. Neither is my wife. Canadian instead. But I love Mexican food, and had to share this It's based on a recipe /u/redbirdrising posted half a year ago, but I've simplified the instructions a little.

My wife loved it, and says "10/10, it tastes authentic, just like the Mexican place near Disneyland." There wasn't much English being spoken there, so I presume it was authentic.

But either way, this is damn tasty. I had planned to take pictures, but I forgot, and it was all eaten by …

Khir Recipe

Today’s dish is essentially rice pudding. Or tapioca pudding. But with noodles! Noodle pudding? I don’t have a sweet tooth, but a little bit is always good occasionally. Khir is pronounced keer.

shitty ingredient picture for khir

The ingredient on the lower right in the medium-sized bowl is vermicelli. I just looked up the name.


2 cups of 2% milk

1 tsp of “ghee” (clarified butter)

1/2 cup of angel hair pasta skinny noodle thing

1/4 cup of sugar

1/4 tsp of crushed cardamon powder

A few strands of saffron


  1. Heat the ghee …

Tomato bhaji recipe

I made three Indian dishes regularly-ish in Australia: oosurd, pohe and tomato bhaji. These are the least intimidating meals to create and give the most deliciousness for the effort. In my esteemed opinion.

Raw ingredients for tomato bhaji


  • 2-3 big tomatoes
  • A few cloves of garlic
  • 1/2 cup of brown sugar
  • 1/3 cup of peanuts


  • 1/4 tsp of turmeric
  • 1/2 tsp each of
    • cayenne pepper
    • garam masala
    • cumin seeds
    • mustard seeds
    • fenugreek seeds
  • salt to taste


1. Dice the garlic and the tomatoes.

2. …

Wanga bharit recipe

Another wanga recipe! This is my current favorite food to drool over, but I don’t see myself making it. Officially, it’s because I hate cleaning the stove. Unofficially, it’s because fire is scary. I call it “wanga bharit”. Pronounced “buh-wreath.” I’m probably pronouncing it wrong. Maybe just call it fire eggplant.

Wanga means eggplant.


  • One eggplant. Pick one with a green stem. A brown stem means it’s gone meh. It should be firm. Not soft or not hard like a rock.
  • 1-2 cloves of garlic
  • A small, …

My Skillet Cornbread...with cheddar cheese and green chilies

Will James originally shared:

My Skillet Cornbread...with cheddar cheese and green chilies

1/2 cup all purpose flour...I use unbleached'
1/2 cup cornmeal
1 Tablespoon sugar
i teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 Tablespoon butter
1/2 cup milk
1/2 cup grated cheddar
4 ounce can chopped green chilies

put butter in 8 inch skillet, place in 400ºf oven
In a bowl combine dry ingredients.
combine milk and eggs, beat, add melted butter from skillet
Add wet to dry, stir until combined, fold in cheese and …

11 Readers Share Their Go-To Recipes

11 Readers Share Their Go-To Recipes

A reader named Sonia wrote in to share her go-to work lunch: a chopped salad. “The key is to eat this salad with a spoon so you taste all the ingredients and textures in each bite,” she says. “I buy a rotisserie chicken at Costco, cook some quinoa, and chop cabbage, snap peas, and cucumber at the start of the week. Then, I throw it all together — including citrus, cashews, sesame seeds, and fried onions — in a container with Asian sesame dressing before heading out the door.” Here, 10 more readers …

Blackened Salmon with Tropical Pico

Around Our Table Cup of Jo

Chances are, if you know the Sprouted Kitchen creator Sara Forte, you rely on her for wholesome, mostly vegetable-forward recipes. Maybe you love those magical veggie burgers or her freezer zucchini muffins or her popular cooking club?

In her new cookbook, Around Our Table, Sara writes that her mom friends did, too, and this made her pause. “Like the other parents, my toaster oven was full of chicken nuggets and frozen pizzas, and my purse and glove compartment had granola bars and applesauce pouches …