5 Freeze and Reheat Lunch Recipes You Can Bring to Work

Tired of eating frozen meals and PB&Js for lunch everyday? It may be time to give your midday meal an easy makeover. You can do this by preparing delicious dishes in advance, freezing them, and then reheating them at work. From mouth-watering meatloaf to an irresistibly cheesy lasagna, we’ve compiled gourmet dishes that go above and beyond a typical lunch.

Betty Crocker notes that when you are preparing and storing food in the freezer, make sure it is completely cool first. If you’re planning to bring these dishes to work, it’s best to freeze them in individual portions and use airtight containers that can go directly in the microwave. Keep reading to discover five delicious reheat and eat lunches that will make your co-workers jealous.

1. Slow Cooker Meatloaf

Meatloaf | iStock.com

Spark Recipes’ slow cooker meatloaf is rich, saucy, and perfectly moist. If you’re planning to use this recipe as a reheat-and-eat lunch, you’ll want to cook it in advance, let it cool, cut it into individual portions, and then freeze. We recommend taking a slice out of the freezer and placing it in the fridge to thaw the day before you plan to bring it to work. This dish tastes delicious as is, but you can also easily transform it into a hearty sandwich; simply bring your sandwich fixings to work with you in a baggie. No matter which way you decide to eat it, it’s guaranteed to taste terrific!

Ingredients:

Meatloaf

  • 1 large egg, beaten
  • 1 tablespoon skim milk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon
  • Worcestershire sauce
  • 1 slice whole-grain bread
  • 1 tablespoon tomato paste
  • ½ medium onion, diced (about ½ cup)
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 pound extra lean ground beef

Sauce

  • ¼ cup no-salt-added ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon no-salt-added tomato paste

Directions: Combine the egg, milk, mustard, and Worcestershire sauce in a large mixing bowl. Tear or chop the bread into small cubes, add to the egg mixture, and soak for about 5 minutes. Add the remaining meatloaf ingredients and combine, using a fork. Coat an 8-inch round glass or metal baking dish with nonstick spray. Transfer the meat to the dish and form into a meatloaf shape. Pour ½ cup water into the slow cooker liner to create a water bath for the baking dish.

Set on low and cover. Cook for 6 to 8 hours. One hour before eating, combine the sauce ingredients in a small dish. Remove the lid from the slow cooker and carefully remove the baking dish holding the meatloaf. Over a large bowl, slowly tilt the meatloaf to remove the fat that has pooled in the bottom of the dish. Pour the sauce over the meatloaf. Return to the slow cooker, replace the lid, and cook 1 more hour. Remove the meatloaf from the slow cooker and cool slightly before serving.

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