Quick and Easy Lunch Recipes

Forget about the bologna sandwich, the McDonald’s you grabbed en route to the job site and the leftover meatloaf your wife convinced you would still taste good even if you were nowhere near a microwave. It’s meals like those that give us heartburn, indigestion and about twenty extra pounds at the end of the year.

Don’t get nervous. I’m not about to suggest salads, wraps or those ridiculous Lean Cuisines that your wife’s sister swears up and down will fill you up. We all know they won’t.

So what can a hardworking guy pack for lunch that doesn’t need to be reheated, tastes great, fills you up and won’t make you feel like crap by the end of the day? Okay, so these might take a bit more work than slapping two pieces of Dempster’s bread together with peanut butter, but each of these recipes will take less than ten minutes to make the night before and can be made by anyone capable of following basic directions written for a six-year-old.

Fire and Ice Steak Fajitas:

Ingredients:

One 8oz New York strip or hangar steak

2 White flour tortillas

1 Red pepper, cored

1 Yellow pepper, cored

2 Jalapeño peppers, sliced lengthwise in half, cored and seeded

4 tbsp Ranch dressing

Extra virgin olive oil

High heat oil such as canola

1 tbsp butter or margarine

Salt & Pepper, to taste

Pull that piece of meat out of the fridge and let it rest for about 20–30 minutes until it comes up to room temperature. Brush it with olive oil and season generously with sea salt and crushed black pepper. Set aside.

Take a metal baking sheet or cookie sheet and brush it generously with olive oil. The red and yellow pepper are somewhat square when you look at them. Slice each pepper into four even pieces and brush them with olive oil on both sides. Sprinkle salt on them and place skin-side down on your sheet. Take the long strips of jalapeño and do the same with those. Don’t worry about the heat unless you can’t handle any at all. Once these are done, they’re going to be more sweet than spicy.

Turn your oven to 350°F and let it preheat. Throw the pan into the oven for about 15 minutes until the peppers are soft and the skins are charred. Remove them from the oven and allow to cool. Peel the skins and julienned (thinly slice) all the peppers. Set aside.

Now it’s time to get the char on that steak. Fire up your grill or preheat a heavy cast iron pan on the stove. Once it’s hot add a drop of high heat oil like Canola. You should hear that great sizzle. Once that oil is hot, lay the steak down. You’re only going to need to cook it for about 2–3 minutes on each size depending on the size. Once it’s done to your liking (we suggest medium rare), remove it from the heat and set aside to cool. DO NOT cut into it. Let it rest for about 10 minutes. Then slice it into very thin strips against the grain. Refrigerate.

Right before you’re ready to leave for work, or even at work if you package it separately, layer the slices of steak, peppers and a dollop of ranch dressing spread evenly in the middle of a tortilla and roll it up. Feel free to add any other ingredients you want such as guacamole, charred corn, rice, olives, onions, lettuce or tomatoes. Enjoy.

New England Lobster Roll

Perfect for hot days or even in the dead of winter, this is one recipe you need a cooler for. The last thing you’ll want is a hot lobster roll, or you will end up calling in sick the next day. Now it doesn’t have to be kept on ice, but if you have a decent cooler with a few cold packs, you’ll be good to go.

Ingredients:

One bag Real lobster meat

3 tbsp Mayonnaise

1/2 stalk Celery, diced

1/2 tbsp Fresh parsley, chopped

Salt & Pepper, to taste

Two hoagie-style rolls (or hot dog buns in a pinch)

One of the easiest recipes in the world, using a medium mixing bowl, mix the pre-cooked lobster meat, mayonnaise, diced celery, parsley and salt and pepper in a large bowl. Refrigerate.

When you’re ready to eat, spoon the lobster mixture on the bun and enjoy. If near a microwave, warm the bun and spread melted margarine or butter on it before topping it with the lobster. Feel free to add a pinch of cayenne for heat, pickled relish or horseradish for some tang or butter lettuce for texture. These rolls will fill you up a lot quicker than you think. You should only need two max. That or you might want to see a Gastroenterologist because there’s something seriously wrong with you. Seriously, get help.

Have a great lunch idea or recipe you want to share? Let us know and stay tuned for more recipes.