Tag Archives: lunch

Balsamic Portabella and Red Pepper Wrap

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This portabella and red pepper wrap is inspired by a wrap that I got at a nearby bar & grill.  The only difference is that they use roasted red peppers, plain goat cheese, and garlic mayo.  My version doesn’t taste exactly like theirs, I’m assuming due to the garlic mayo, but I decided I could do without it.  I’ve made this several times now and it makes for a great lunch at work.

You want to start with a large portabella cap and a small red bell pepper.  In my case, this is the opposite, because it’s what I had to work with.  And make it work I did.

The other star of the show is Trader Joe’s goat cheese with kalamata olives.  Has anyone else tried this yet?  It’s delicious in all of its salty and creamy goodness.

Balsamic Portabella and Red Pepper Wrap

  • balsamic vinegar
  • goat cheese
  • 1 large portabella mushroom cap, cut into strips
  • 1 small red bell pepper, cut into strips
  • 1-2 cloves of garlic, minced
  • spinach
  • 1 large wrap

1.  Pour about 3 Tablespoons of balsamic vinegar in a nonstick pan.  Add the bell pepper and cook for about 5 minutes over medium heat.  I like to cook the bell pepper first because they take longer to cook than the mushrooms.

2.  Add the mushrooms, garlic, and about 3 Tablespoons more of balsamic vinegar.  Cook for about 10 minutes more, or until the vinegar has cooked out of the pan.

3.  Spread as much goat cheese as you like on the wrap, add a handful of spinach, the mushrooms and peppers, and then wrap it up.  The key to wrapping without it falling apart is to use the extra large wraps!

Happy Noms!

Weekdays Made Easy

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The freezer is a wonderful invention.  It makes my weekdays a whole lot easier.  I rarely have time to “assemble” my lunch before work, and I would rather not go out to eat because it takes up too much time, money, and calories.  I make it easy on myself by taking one day on the weekend or a weeknight to prepare most of my meals for the work-week.

I did some major cooking and baking on MLK Day since I had the day off from work!  I decided to make winter veggie burritos and used Jenna’s method for slow cooker black beans.

 Winter Veggie Burritos

  • black beans (canned or slow cooker style)
  • cheese
  • roasted sweet potatoes
  • steamed kale
  • super sweet corn
  • salsa

Roll all of the ingredients up in a tortilla.  During the summer I use zucchini and yellow squash in place of the sweet potatoes and kale.

Once you’re done rolling, you can wrap them individually in foil and place them in a bag in the freezer.

I ran out of tortillas, so I used brown rice instead.  Brown rice freezes nicely; you just cook it, let it cool, and then it’s ready to go in the freezer.

You can take them out the night before to thaw, or you can take it out in the morning and put it in an insulated lunch bag.  Mine is still frozen 4 hours later, without refrigeration.  It usually takes about 3-4 minutes to warm in the microwave.

Lunch is not the only thing you can prepare ahead of time.  I made blueberry muffins for my breakfast all last week.  The recipe comes from The Cupcake Calendar that my sister-in-law gave me (Thanks Ellen!).  It’s a neat little daily calendar that has a cupcake/muffin recipe for everyday.

I left six out for Vee and I to eat over the next couple of days and wrapped the rest individually in foil and put them in the freezer.  Just unwrap and nuke the muffin for 30-45 seconds in the microwave and you’re good to go.

Snacks can be frozen too!  I made hummus and put it in small freezer safe containers that hold about two servings each.  You can put the container in the fridge overnight to thaw.  Assuming that you freeze it right away, it will last two days in the fridge.

All in the name of time. Amen.

Do you any have meal-time saving tips?