I have always been a big fan of meal prepping and packing my lunches for work. I make healthier food choices, am kinder to my wallet eating out less and it saves me time during the week when I can just grab a container from the fridge and go. Coming home from my first trip to Japan 10 years ago, my luggage was filled with cute bento boxes, little sauce containers, fruit picks and molds to turn hard boiled eggs into bunnies. These days, while my lunches are less decorated, Stephen has seriously stepped them up in terms of flavour since taking over in the kitchen.
My favourite dishes to pack for lunch is a tasty stir fry that can be served with rice (if I need extra energy for an afternoon yoga class), or a bed of lettuce (for those days when I’ve eaten too much pie). They’re easy to cook, loaded with vegetables and delicious. This recipe for Sichuan Eggplant with Ground Turkey is perfect, loads of flavour and can be adjusted to personal taste for spiciness and meat to vegetable ratios. Recently, I’ve liked the taste of ground turkey in this recipe as it’s a milder flavour, not oily and light in calories.
One challenge I’ve had with preparing meals for an entire week is boredom. By Thursday, I’m tired of eating the same thing as the three previous days and my favourite sushi spot near work beckons to me. To combat this, on Sunday nights, we will make 2 large stir fries so I alternate them in my lunches and I still let myself go out for lunch once a week. Other recipes that would work great cooked in bulk for lunch is Mapo Tofu, great with ground turkey, or this recipe for Thai Basil Turkey Fried Rice.
For other delicious recipes featuring turkey, visit www.ThinkTurkey.ca
Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.
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