Credit: Simply Recipes / Shilpa Iyer
Ever find yourself staring into the fridge at lunchtime, hoping something you actually want to eat will magically appear? Well, while we’re all waiting for that culinary miracle to happen, we have the next best thing. We’ve curated a collection of recipes that you can make once and enjoy all week long. Imagine reaching into your fridge and grabbing a Mediterranean Chickpea Bowl, a wedge of an Italian Sub Sandwich, or leftover Pork Chili Verde that will make you the envy of your office. Whatever you choose, you’ll be set for the week with zero drama.
01 of 18
Credit: Simply Recipes / Shilpa Iyer
Get Recipe: Quick Curried Salmon and Rice Salad
“Store leftovers in an airtight container in the refrigerator for up to 3 days. To meal prep lunches for the week, you can easily double this recipe and store portions in the fridge. Top with fresh avocado just before serving.” —Alexandra Emanuelli, Recipe Developer
02 of 18
Credit: Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: Broccoli Cheddar Soup Toasts
“I love these toasts for a super-quick meal, and occasionally make them ahead for weekday lunches since they store so well. They’re also a fantastic way to use up a lot of broccoli at once.” —Lou Perseghin, Recipe Developer
03 of 18
Credit: Simply Recipes / Shilpa Iyer
Get Recipe: 4-Ingredient Curry Chicken Salad
“Chicken salad is one of those dishes that’s almost always in my fridge. It’s such a convenient, protein-packed lunch or snack that I usually make a batch and enjoy it as the week goes on in sandwiches, scooped onto leafy salads, or with Ritz crackers.” —Stephanie A Ganz, Recipe Developer
04 of 18
Credit: Sabrina Modelle
Get Recipe: Mediterranean Chickpea Bowls with Tahini Sauce
“If you’re into batch cooking or need some easy make-ahead meals for later in the week, I highly recommend prepping the ingredients for these bowls at the beginning of the week. You can bask in the glory of beautiful and vibrant lunches all week long!” —Sabrina Modelle, Recipe Developer
05 of 18
Credit: Sheryl Julian
Get Recipe: Pasta and Bean Picnic Salad
“Prep work for this salad is minimal. You just need to cook pasta, make a vinaigrette, chop up some herbs and vegetables, and open a few cans of beans. (You can also make your beans from scratch on the stove or in a pressure cooker!) Mix it all together and serve.” —Sheryl Julian, Recipe Developer
06 of 18
Credit: Nick Evans
Get Recipe: Italian Sub Sandwich
“If you are keeping the sandwich in your fridge for fast lunches, go ahead and chop it up completely and wrap the sandwiches individually so you can grab and go!” —Nick Evans, Recipe Developer
07 of 18
Credit: Simply Recipes / Sally Vargas
Get Recipe: Best Tuna Salad
“I prefer using water-packed tuna in tuna salad because I’m already adding mayonnaise to the recipe. I save oil-packed tuna for dishes where the oil matters a bit more, such as in a Salad Nicoise, because oil-packed tuna is richer than water-packed tuna.” —Sally Vargas, Recipe Developer
08 of 18
Credit: Simply Recipes / Karishma Pradhan
Get Recipe: Farro, Mushroom, and Egg Grain Bowls
“All three components can be made ahead for a working lunch at home or in the office. If working from home, you can make the mushroom farro and yogurt ahead of time. Just before serving, reheat the farro in the microwave and fry the eggs. If you’re bringing this lunch into the office, store the farro and mushrooms, eggs, and yogurt in separate airtight containers. Reheat the farro and mushrooms in the microwave, then reheat the eggs. Dollop a bit of yogurt on top and dig in!” —Karishma Pradhan, Recipe Developer
09 of 18
Credit: Simply Recipes / Photo by Alex Huang / Food Styling by Kaitlin Wayne
Get Recipe: Goldfish Chicken Tenders
“Make a big batch of these crunchy chicken tenders for dinner and use up the leftovers for lunch over the week. I load them up on a soft sub roll with a smear of mayonnaise, some shredded iceberg lettuce, and banana peppers. The lettuce and peppers give a nice crunch and some acidity to the sandwich. So delicious!” — Nick Evans, Recipe Developer
10 of 18
Credit: Simply Recipes / Shilpa Iyer
Get Recipe: Lemony Dill Greek Pasta Salad
“You can also meal prep this salad on a Sunday and enjoy it for lunch all week long. Just store it in a mixing bowl covered with plastic wrap or in an airtight container in the fridge. As is, this pasta salad is vegetarian, but if you want to amp up the protein, you’ve got options. I love adding leftover cooked chicken, grilled shrimp if I’m feeling fancy, or chickpeas for plant-based protein.” —Rebecca Fennel, Recipe Developer
11 of 18
Credit: Simply Recipes / Ciara Kehoe
Get Recipe: Chickpea Panini
“You can make the filling ahead of time. Put it in a covered container and store it in the fridge, where it will stay tasty for about 4 days. I recommend assembling sandwiches the same day you plan to eat them so the bread doesn’t get soggy.” —Katie Morford, Recipe Developer
12 of 18
Credit: Simply Recipes / Annika Panikker
Get Recipe: Curry Rice Salad
“The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil. So it is a good idea to make a big batch because the leftovers are even better.” —Elise Bauer, Founder
13 of 18
Credit: Simply Recipes / Nick Evans
Get Recipe: Classic Chopped Italian Salad
“While this salad was made to be served alongside hearty fare like pizza, chicken parmesan, or pasta dishes, it is plenty hearty enough to be the star of dinner on its own. It also makes wonderful lunches! If you are planning to store this salad for later, I would recommend storing it without the dressing.” —Nick Evans, Recipe Developer
14 of 18
Credit: Simply Recipes / Coco Morante
Get Recipe: 4-Ingredient Gochujang Chicken Salad
“The salad itself is saucy enough that you don’t need any extra condiments, but a little kimchi would be good in there, too. For another simple option, add a scoop or two of chicken salad to a bowl of steamed rice with a few slices of cucumber on the side.” —Coco Morante, Recipe Developer
15 of 18
Credit: Simply Recipes / Jessica Furniss
Get Recipe: Greek Lentil Salad
“All you need is canned lentils, cucumbers, Kalamata olives, feta cheese, and store-bought Greek dressing for the perfect fiber and flavor-packed dense bean salad. I love to make a big batch on Sundays and eat it for lunch over the next four days.” —Jessica Furniss, Recipe Developer
16 of 18
Credit: Simply Recipes / Frank Tiu
Get Recipe: Easy Pork Chili Verde
“Chile Verde only gets better with time, making it a top-tier next-day lunch. By lunchtime, you’ll be happily heating up your slow-cooked pork while your coworkers pick at sad desk salads. Bring a few warm tortillas or a scoop of rice to make it a full meal—and get ready for the ‘What smells so good?’ office lunch envy.” —Anne Wolf, Recipe Developer
17 of 18
Credit: Elise Bauer
Get Recipe: Chow Mein Noodle Chicken Salad
“If you’d like to make this salad ahead for lunch, cook the chicken and assemble all the salad ingredients in storage containers, except for the chow mein noodles and dressing. Store everything in the fridge until ready to serve.” —Elise Bauer, Founder
18 of 18
Credit: Simply Recipes / Julie and Amy Luxemberg
Get Recipe: Greek-Inspired Pita Pockets
“I’ll often make the filling ahead of time and store it in the fridge until I’m ready to stuff it into the pita pockets. If I’m taking them on the go (and eating on the same day), I’ll fully make the pitas and wrap them in tinfoil. Everything holds up well in the thick pita pockets!” —Julie & Amy Luxemberg, Recipe Developers
Read the original article on Simply Recipes
Dining and Cooking