It’s easy to fall into a lunchtime rut: Sandwich, apple, carrot sticks…yawn.
And that’s when we’re being good! On really hectic days, we go for the burger, fries and soda.
Between the chaos of breakfast and dinner, lunch is our refuge, our one grab-and-go meal. But that doesn’t mean it has to be boring.
Shake up your lunch rut by freezing leftover soup or chili in individual serving containers, then heating them up and enjoying with your favorite Riceworks flavors. A good thermos can keep soups hot for up to seven hours, so you can enjoy a hot lunch wherever you go.
Another way to add zip to your midday meal is to make finger food, like nachos. Simply pack individual toppings in a container and bring along a snack bag of Riceworks crisps. Add crisps to a plate, top with low-fat cheese or jalapenos, then microwave for a few seconds in the break room.
An additional lunch possibility is a preview of that night’s dinner. Baked chicken nuggets are so simple; you can make a personal portion for lunch and save the rest of the dish for later.
Here are a few recipes to inspire you. Feel free to swap flavors and ingredients. Mixing it up is what busts that lunch rut for good!
- Easiest Black Bean Soup Ever
Pour one can of drained and rinsed black beans in a blender. Add one cup water and one cup of your favorite salsa. Blend until smooth.Heat soup and serve plain, or add chunks of ham before heating.Sprinkle with grated cheddar cheese and crushed Sweet Chili Riceworks (or keep the crisps whole, for dipping). Add one dollop sour cream if desired.
- Tex Mex Topping Nachos
Place a handful of Sweet Chili Riceworks crisps in a pan. Sprinkle crisps with a tablespoon of salsa and a handful of grated Monterey Jack cheese, then top with half a pickled jalapeno, sliced, and a quarter cup of cooked black beans.Bake at 400 degrees F for five to seven minutes. Sprinkle with cilantro and serve.
- Baked Chicken Nuggets
Crush a large handful of wild Riceworks crisps in a plastic bag. Add chicken breast or thigh meat, cut into nugget-sized chunks, and shake until coated.For an added kick, toss the chicken breast chunks in Dijon mustard or the canned chipotle sauce before coating with Riceworks crumbs.Cover a metal pan with aluminum foil and spray with cooking spray. Arrange nuggets in the pan and bake at 400 degrees F for 20 to 25 minutes, turning once.Dip in your favorite dressing: We recommend honey mustard or ranch!