Published: 05/15/2013 - Updated: 09/24/2018
Homemade food is hygienic, quality, and usually has up to 30% fewer calories than that which you get at restaurants, which is why it's a good option to prepare your food at home to take to the office with you.
For a recipe that suits your needs at work, you should consider how to transport it too: Containers and seal bags are ideal. Choose the options you can keep fresh, i.e. recipes that don’t decompose in the conditions of your office, if you do not always have the advantage of having a refrigerator.
Be sure to have the proper utensils to eat your food on hand.
- 250 grams of beef brisket
- 1 cup of cooked peas
- 1 can of mixed vegetables
- 1 carrot, peeled and diced
- 1 cup of finely chopped romaine lettuce
- 4 tablespoons of jalapeño chili
- 80 grams of shredded cheese
- 2 tablespoons of olive oil
- 2 lemons (juiced)
- 1 teaspoon of mustard (American style)
- Salt and black pepper
- 2 dehydrated toasts
- Simmer meat in salted water for 25 minutes in a pressure cooker until tender.
- Put the carrots to boil for 8 minutes until cooked but firm, wash with cold water.
- Toss lettuce with canned vegetables, peas and carrots in a deep bowl.
- Add shredded meat and stir well, garnish with cheese and jalapeno slices.
- Using a balloon whisk, combine oil, lemon juice and mustard to taste and reserve mixture.
- When it is time to eat, serve with a drizzle of homemade dressing and serve with toast.
- 4 cans of tuna in brine
- 250 grams of pasta
- 2 cups of cherry tomatoes
- 1/4 cup of pitted black olives
- 3 tablespoons of coursely chopped fresh basil leaves
- 1/4 cup of goat's cheese
- 4 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- Coarse salt and black pepper
- 1 tablespoon of Dijon mustard
- Cook pasta according to package directions, then add drained tuna, tomatoes cut into fourths, grated cheese and sliced olives.
- Add the basil leaves, incorporate and reserve.
- Mix the oil, vinegar and mustard and season with salt and pepper in a bowl to taste.
- When serving, add the dressing and enjoy.
Pita bread stuffed with meat
- 4 pita breads
- 1 cup of seasoned tomato puree
- 1 tablespoon of vegetable oil
- 1 tablespoon of finely chopped onion
- 1 clove of garlic, finely chopped
- 1 teaspoon of Italian Herbs to season
- 200 grams of lamb or ground beef
- 1 large carrot, finely chopped
- 3 tablespoons Natural buttermilk
- ¼ teaspoon of fresh mint, roughly chopped
- Salt and freshly ground black pepper
- Heat the oil and sauté the onions first along with the garlic, add the meat and sauté.
- Season with tomato puree and crush the Italian herbs.
- Add chopped carrot and cook for 5 minutes season with salt and pepper and fresh herbs, basil and mint.
- Let cook another three minutes, reserve and transport separately.
- To serve, heat the pita bread and cut in half, opening, covered with a little buttermilk bread on one side of the interior, and stuff with meat stew. Serve with a salad.
- 1 medium egg beaten, mixed with ¼ cup of cold water
- 1 cup of flour
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- ¼ teaspoon of freshly ground pepper
- 2 teaspoons of finely chopped fresh basil
- 1 cup of grated Parmesan cheese
- 1 cup of crumbled fresh cheese
- ½ cup of chopped dried tomatoes
- ¼ cup of skimmed milk
- Preheat oven to 200 ° C. Grease muffin molds
- Combine ingredients with the egg mixture into a mixing bowl.
- Fill greased molds
- Bake for 15 minutes, once cooked, let rest for about 10 minutes and remove from the muffin molds.
- Serve with vegetables and enjoy!