Friday, April 25, 2014

Lunch Week 11-14: Cobb Salad, Salad, Jap Chae, Pesto Pasta with Shrimp

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the last few weeks were: Cobb Salad, Salad, Jap Chae, Pesto Pasta with Shrimp

Even though I wasn't blogging for over a month, I was still making lunch for each week. Some weeks were more interesting than others. I took pictures of what I thought would be more interesting to you.
So for lunch 4 weeks ago, I made cobb salad. If people normally dislike salad, then this is the salad they would like. Much less lettuce and greens but more hearty ingredients like hard boiled eggs, blue cheese, bacon, chicken, and avocado. Truth be told that this was a bit too heavy for me on a daily basis for a week. But I enjoyed it. Having a salad like this once in awhile is quite nice.

After the cobb salad, I followed that up the next week with a regular boring salad (not pictured). It was really a sloppily tossed together salad of spring mix, carrots, tomatoes, onions, and cucumber. I ate it after my return from my trip to Spain. Something so simple with fresh vegetables is what I needed after that meat and carb heavy trip.

After another week of salad, I was ready for something more filling. So I made jap chae which is a Korean sweet potato noodle dish with all sorts of sauteed vegetables and maybe a meat. I really enjoy this dish because it's super flavorful (thanks to the sesame oil) and filling. It's just satisfying.
I've made this dish several times before. So if you want the recipe for jap chae, please click to this post here.

And finally, for the 4th week, I tossed together a quick lunch of pasta with pesto, wilted greens, and shrimp. I just boiled some pasta, strained it, then put it over a big bowl of spring mix. The warmth of the pasta slowly wilted the greens. I tossed in pesto as well. Lastly, I quickly sauteed some shrimp and tossed that in as well. The longest part was boiling the water but once that was rolling, it only took me about 15 minutes to complete the lunch for the week. So quick, super easy, and really delicious thanks for the pesto. In fact, Mr. M&P liked it so much that he said he could eat it any time. So next time I'm too tired to make an elaborate meal, I'll pull this out of my pocket again.

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