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Quick Lunches - Part One

© Kerri Bazzell

Many people would like to bring their lunch to work each day, but it's easy to say that when you are looking at the budget, or if you've read an article on healthy eating. When you're rushing out the door at the last minute, often you find yourself saying, "Well, I'll grab lunch at the cafe' today, but tomorrow I'll make my lunch."

The easiest lunches are simply leftover dinners. All the ingredients are there and ready to go. One easy way to prepare your lunch is to have a few divided plastic trays with lids. Just scoop the leftovers after dinner, and you'll have tomorrow's lunch. These can also be frozen, just in case you don't want to have the same meal two days in a row.

If something fresh is more to your liking, how about an "easy quiche"? You can make these any size you like. A great way to make individual lunch servings is to cook them in muffin tins. Here is one easy recipe:

Super-Easy Crustless Quiche

1 cup milk
1/4 cup water
3 eggs, slightly beaten
1 cup flour
1/2 cup parmesan cheese
1/4 cup chopped, cooked chicken
1/4 cup chopped, cooked broccoli
1/2 tsp. salt

Preheat oven to 425 degrees. Mix all ingredients thoroughly. Pour into greased muffin tins, or a greased 9-inch pie plate. Bake for 30 minutes or until set.

You'll find that these freeze very well. To reheat the muffin-sized quiches, simply take one or two out of the freezer in the morning. Place in the refrigerator once you get to work, then defrost in the microwave for 1 minute. Cook on high for 1-2 minutes.

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