Lunch Recipes For Work Husband Crock Pot

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The Best 7 Lunch Recipes For Work Husband Crock Pot

1. Crock Pot Ranch Chicken Wraps

Dear Ranch Lovers…I have a recipe that you are going to love! These Crock Pot Ranch Chicken Wraps are so easy and filled with flavor!

Course: Main Prep Time: 5 minutes Cook Time: 4 hours Total Time: 4 hours 5 minutes Servings: 8 Author: Aunt Lou

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 oz ranch dressing mix (2-1 oz packets)
• 1/4 c butter sliced
• 8 wraps
• Optional Toppings: shredded cheese diced tomatoes, lettuce, etc

Instructions

• Place your chicken in your slow cooker
• Sprinkle your dressing mix on top
• Place your pats of butter evenly across your chicken
• Cover and cook on low for 4-5 hours
• Shred your chicken with two forks (or your mixer)
• Serve on wraps with your favorite toppings

This article adapted from this site

2. Instant Pot Korean Beef Tacos

Food truck fusion-style tacos, straight outta the Instant Pot! Flavorful garlic and ginger beef gets tucked into flour tortillas with kimchi, cilantro, peanuts, and spicy mayo. 

INGREDIENTS

For the Korean Beef:

1 14-ounce can pears, drained (fresh pears work, too)

• 1 two-inch knob of fresh ginger
• 4 cloves garlic
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1 tsp sesame oil
• 2 lbs. top sirloin (see notes)

For the Tacos:

 

 

• chopped cilantro
• chopped peanuts
• kimchi !!!! or slaw of some sort
• sriracha mayo or yum yum sauce
• flour tortillas

INSTRUCTIONS

1. Make the sauce: Pulse pears, ginger, garlic, soy sauce, sesame oil, and brown sugar until mostly smooth. Reserve half for later use (see notes).
2. Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.
3. Tacos: Fill each tortilla with beef, cilantro, peanuts, kimchi, and spicy mayo. Oh.My.Gosh. It’s so good.

Serves 8

Calories Per Serving: 228

% DAILY VALUE

6%Total Fat 4.7g

22%Cholesterol 66.9mg

41%Sodium 944.2mg

7%Total Carbohydrate 19g

4%Dietary Fiber 1g

Sugars 16.7g

54%Protein 26.8g

0%Vitamin A 0µg

1%Vitamin C 1mg

This article adapted from this site

3. Slow Cooker 3-Bean Turkey Chili

This easy turkey chili recipe uses lean ground turkey and a whole lotta beans! Make this in the slow cooker or Instant Pot, then pile on your favorite chili toppings and enjoy!

PREP TIME:10 mins

COOK TIME:25 mins

TOTAL TIME:35 mins

YIELD:10 SERVINGS

COURSE:Dinner

CUISINE:Mexican

INGREDIENTS

• 1.3 lb 20 oz 99% lean ground turkey breast
• 1 small onion, chopped
• 1 28 oz can diced tomatoes, drained
• 1 16 oz can tomato sauce
• 1 4.5 oz can chopped chilies
• 1 15 oz can chickpeas, drained
• 1 15.5 oz can black beans, drained
• 1 15.5 oz can small red beans, drained
• 2 tbsp chili powder
• 1 tsp cumin

For the Topping:

• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro for topping
• optional toppings, shredded cheddar, avocado, sour cream, etc

INSTRUCTIONS

Slow Cooker Directions:

• Brown turkey and onion in a medium skillet over medium-high heat until cooked through. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
• Cook on high 6 to 8 hours or low 10 to 12.
• Garnish with onions, cilantro and your favorite toppings.

Instant Pot Directions:

• Press saute, spray with oil and brown the turkey and onion, breaking the meat up with a spoon until cooked through. Add the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
• Cook on high pressure 25 minutes. Natural release.
• Garnish with onions, cilantro and your favorite toppings.

Nutrition

Serving: 1cup, Calories: 231kcal, Carbohydrates: 27.5g, Protein: 19.5g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 42mg, Sodium: 526mg, Fiber: 8g, Sugar: 6.5gBlue Smart Points:0Green Smart Points:3Purple Smart Points:0Points +:6

This article adapted from this site

4. Buffalo Chicken Ranch Whole30 Meal Prep (Paleo, Keto)

This Whole30 buffalo chicken ranch meal prep is Whole30 meal prep perfection! Totally loaded with flavor, protein, healthy fats, and fiber, this is a great meal prep idea for lunch. With cauliflower rice and homemade ranch dressing, this will definitely become one of your favorite meal prep recipes.

A Whole30 meal prep idea that's easy and loaded with flavor. Cauliflower rice, shredded buffalo chicken, veggies, and ranch dressing make this meal prep recipe a favorite. Keto, paleo, low carb.

 Course Lunch, Meal Prep

 Cuisine American

 Keyword chicken, meal prep, whole30

 Prep Time 20 minutes

 Cook Time 25 minutes

 Total Time 45 minutes

 Servings  servings

 Calories 287 kcal

 Author Cheryl Malik

Ingredients

Buffalo Chicken

• 2 medium boneless skinless chicken breasts
• 1/4 cup Frank's Red Hot Sauce
• 2 Tbsp. ghee
• 1 tsp. salt
• 1 Tbsp. Whole30 mayonnaise
• 2 12-ounce bags frozen cauliflower rice
• salt
• pinch turmeric if desired
• 1 head romaine lettuce shredded
• 1 cucumber diced
• 1 cup grape tomatoes halved
• 1 bunch green onions sliced thin
• 2 avocados peeled, seeded, and diced before serving
• Whole30 ranch dressing for drizzling
• celery sticks for garnish

Equipment Needed

• Instant Pot
• meal prep containers

Instructions

1. If you do not have an Instant Pot, see Note for alternate directions for chicken using a slow cooker.
2. Make your shredded chicken: combine chicken breasts, Frank's Red Hot Sauce, ghee, and salt in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Add in 1 tablespoon mayonnaise and cook on Sauté mode a few minutes until sauce is absorbed.
3. Put frozen cauliflower rice in a saucepan with a lid and place over low heat. Cook until thawed and cooked through, seasoning with salt. Add a pinch of turmeric for color, if desired, and stir very well to combine. Remove from heat.
4. Assemble your meal prep: evenly divide all ingredients among 4-6 meal prep containers. Spoon cauliflower rice into 1/3 of each container, place romaine into 1/3 of each container, then place chicken in other 1/3. Top with tomatoes and cucumbers, then sprinkle with green onions. Serve with freshly diced avocado, cucumber sticks, and plenty of Whole30 Ranch dressing.

Recipe Notes

If you do not have an Instant Pot, make chicken in a slow cooker instead of an Instant Pot: In the pot of a slow-cooker, combine chicken, Frank's Red Hot Sauce, ghee, and salt. Do not add water. Cook on low for 6 to 8 hours, or cook on high for 4 to 6 hours. After about 3/4 of the time, shred the chicken breasts with two forks then add 1 Tbsp. mayonnaise. Stir to coat and let the chicken cook for a few minutes longer, or until sauce is absorbed.

Nutrition Facts

Buffalo Chicken Ranch Whole30 Meal Prep (Whole30 Meal Prep)

Amount Per Serving

Calories 287Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 6g38%

Cholesterol 45mg15%

Sodium 840mg37%

Potassium 1031mg29%

Carbohydrates 13g4%

Fiber 8g33%

Sugar 3g3%

Protein 13g26%

Vitamin A 11375IU228%

Vitamin C 20.7mg25%

Calcium 68mg7%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie

This article adapted from this site

5. Instant Pot Lentil Curry

Easy, creamy Instant Pot Lentil Curry. Amazing Indian flavors, not too spicy, healthy, and vegan! One pot recipe that's completely hands free

Ingredients

•  1 1/2 cups lentils — green or brown
•  1/2 tablespoon coconut oil
•  1 cup plus 1 tablespoon water — divided
•  1 small shallot — finely chopped
•  3 tablespoons minced fresh ginger
•  2 tablespoons minced garlic — about 6 cloves
•  1 tablespoon curry powder — plus 1 teaspoon
•  1/2 tablespoon coconut sugar — or brown sugar
•  1 teaspoon kosher salt
•  3/4 teaspoon ground turmeric
•  1/8 to 1/4 teaspoon cayenne pepper — use more for more spice or omit if sensitive to spice
•  1 can light coconut milk — (14 ounces)
•  2 tablespoons freshly squeezed lemon juice — about 1/2 large lemon
•  Cooked brown rice — for serving
•  Chopped fresh cilantro — for serving

Instructions

1. Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it’s spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
2. Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.

Recipe Notes

• Store leftovers in an airtight container in the refrigerator for 4 to 5 days or freeze for 2 to 3 months. Let thaw overnight in the refrigerator. The lentils thicken as they cool, so to reheat, sprinkle with a little water, vegetable or chicken stock, or coconut milk, then rewarm gently in the microwave or on the stovetop, adding more liquid as needed.
• I do not recommend using red or yellow lentils in the Instant Pot, as their texture is more delicate and they tend to fall apart.
• To make on the stove: Cook the lentils (you can use any kind of lentils you like). In a separate large, rimmed skillet, sauté the shallot, ginger, garlic, and spices as directed over medium-high heat. Reduce the heat to low, then add the coconut milk and coconut sugar. Let simmer gently for 4 to 5 minutes, until slightly thickened. Stir in the lemon juice and cooked lentils.

NUTRITION INFORMATION

Amount per serving (0.5 cup cooked lentils with 1/2 cup cooked brown rice) — Calories: 315, Fat: 12g, Saturated Fat: 4g, Sodium: 237mg, Carbohydrates: 59g, Fiber: 6g, Sugar: 8g, Protein: 7g

This article adapted from this site

6. Instant Pot Salmon Recipe

This is a versatile and fuss-free method of cooking salmon in the Instant Pot, whether you’re using fresh or frozen, skin on or off. This simple recipe yields tender and flaky salmon, paired with a flavorful chili-lime sauce. Great seafood dinner option for keto, low carb, and paleo diets.

Prep: 10 mins

 

Cook: 3 mins

 

Pressurize: 5 mins

 

Yield: 2 servings

 

Calories: 310

 

Net Carbs: 2.5g

INGREDIENTS

Salmon:

• 2 (5- to 7-ounce) salmon fillets (Notes 1-3)
• 1 cup water
• 1/4 teaspoon table salt
• 1/4 teaspoon ground black pepper
• optional nonstick oil spray

Chili Lime Sauce:

• 2 cloves garlic, minced
• 1 tablespoon sriracha
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon finely chopped fresh cilantro (Note 4)
• 2 teaspoons hot water
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin

INSTRUCTIONS

• Make Sauce: Stir all sauce ingredients together with spoon in small bowl until well-mixed. Set aside at room temperature to let flavors develop while you prepare salmon.
• Prepare Salmon: Pour water into pressure cooker pot and place steam rack within (Note 5). Optionally, spray rack with nonstick oil spray (Note 6). Place salmon fillets side-by-side on top of rack; if skin-on, place them skin side facing down. Evenly season tops of fillets with salt and pepper.
• Cook Salmon (Note 7): Secure and seal lid to pressure cooker. Select steam mode at high pressure. For fresh salmon, set cooking time to 3 minutes. For frozen salmon, set cooking time to 8 minutes. After pressure cooking (as soon as timer beeps), perform quick pressure release to avoid overcooking fish.
• Serve (Note 8): Uncover pot, and use spatula and/or tongs to carefully transfer salmon to serving plates. Give chili lime sauce a quick stir, and spoon over salmon fillets. Serve immediately.

NUTRITION

Makes 2 Servings

Amount Per Serving (1 fillet with sauce):

Calories 310
Total Fat 18g	28%
Saturated Fat 4g	22%
Cholesterol 78mg	26%
Sodium 490mg	21%
Net Carb 2.5g
Total Carb 3g	1%
Dietary Fiber 0.5g	1%
Sugars 1.5g
Protein 28g

Vitamin A 6% · Vitamin C 9% · Calcium 1% · Iron 4%

This article adapted from this site

7. Beef in Onion Gravy

I double this super recipe to feed our family of four so I'm sure to have leftovers to send with my husband to work for lunch. His co-workers tell him he's lucky to have someone who fixes him such special meals. It's our secret that it's an easy slow cooker dinner! —Denise Albers, Freeburg, Illinois

Total Time

Prep: 5 min. + standing Cook: 6 hours

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

2 tablespoons onion soup mix

2 tablespoons beef broth

1 tablespoon quick-cooking tapioca

1 pound beef stew meat, cut into 1-inch cubes

Hot cooked noodles or mashed potatoes

Directions

• In a 1-1/2-qt. slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes.

Nutrition Facts

1 serving: 326 calories, 15g fat (6g saturated fat), 98mg cholesterol, 1220mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 31g protein.

This article adapted from this site

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