I used to dread making lunch for school or work simply because of time constraints. It was easier to put some leftovers from the night before into a container and voila. However, I have recently started making a fresh meal in the morning before my class on Thursdays. The class isn’t until 1pm so I have all the time in the morning to experiment with ingredients and Pinterest the recipes. The food tastes fresh and its also a little triumph for the week. Today I’m going to share with you what I made last week and this week which looks like complicated stuff, but it really shouldn’t take more than 20-40min to make.
Stuffed Veggie Mushrooms
Stuffed mushrooms sounds like a complicated recipe already but I was so happy to learn that it’s basically impossible to mess this one up (which is golden for me). Although I list the ingredients below, you can really customize the recipe to your liking. The mushrooms also shrink when you put them in the oven so its always a safe bet to make more than you think you’ll need.
- 6 Mushrooms of your choice
- 1 Pepper
- 1 Green onion
- 1/4 cup graded cheddar cheese
- Meat of your preference: I used steak
- Olive oil
Finely cut up the pepper, onion, and the meat. Carve out the stem of the mushroom and cut it up as well. Place some butter onto the skillet and let it sit until it begins to lightly sizzle. Place the cut up ingredients onto the skillet and saute.
Peal off the outer layer of the mushrooms and rub olive oil over the outer layer. Place them on parchment paper and the cooking sheet.
Stuff the mushrooms with the ingredients off the skillet and sprinkle the graded cheddar cheese and parsley. Place into the oven at 400C for 20 minutes.
Step 4: Take it out of the oven and let the mushrooms sit for a few minutes before serving.
I really enjoy getting quesadillas whenever the opportunity arises but I’m usually disappointed by the amount of oil that rolls down my hands and the explosion of vegetables that fall out. So instead I decided to make these myself. After a 10pm Shoppers Drug Mart run to get some tortillas, I was ready to try this out myself.
- 2 Tortilla
- 1 Pepper
- 1 Clove of garlic
- Meat of your preference: I used kovbasa
- 1/2 cup cheddar cheese
- 1/2 cup of spinach
I started off by cutting up the pepper into thin strips, the kovbasa and garlic into small cubes, and cutting thin slices of cheddar cheese. Afterwards, I threw the pepper, garlic, and the kovbasa onto the skillet along with the spinach. Saute for 5-10 minutes.
Fill half the tortilla with the sauted ingredients and cover with cheese. Fold the tortilla in half and place back on the skillet for 3-5 min on medium heat before flipping it over for another 3 min.
Remove the quesadilla from the skillet and while its still relatively warm, cut it into three triangles. I found that while its fresh off the skillet, it is easiest to cut and nothing comes out of the quesadilla itself.
And there you have it! Minimum ingredients and time. Let me know if you will be making these recipes at home. Also, I would love to read about your favourite work/school lunch ideas. Always looking for some inspiration.