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Lunch on the Go

If you’re not already in a same-old-lunch slump, maybe you’re in a going-out-to-eat-for-lunch slump or an I’ll-just-grab-something-quick-and-cheap slump. As the old saying goes, “Good. Fast. Cheap. Pick two”. We’d like to think these recipes are all three of those things and that they could even help change up your lunchtime routine. They’ve been created with an on-the-go lifestyle in mind, meaning when it comes to quick prep, portability, taste and affordability, they check all the boxes.

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Ham, Cheese and Asparagus Strata Cups

SERVES 2 | TOTAL TIME 12 MINUTES | HANDS-ON TIME 10 MINUTES

large eggs, lightly beaten
1⁄2 cup half-and-half cream
cups French bread cubes
cup Hormel® Cure 81® diced ham
1/2 cup chopped fresh asparagus spears
1/2 cup shredded Swiss cheese
tablespoons chopped fresh parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

 

In large bowl, whisk together eggs and cream. Stir in bread cubes and remaining ingredients. Let stand 10 minutes. Divide mixture evenly into 2 (12 to 16-ounce) microwave-safe cups. Microwave on HIGH 2 to 3 minutes or until eggs are set. Serve immediately.

 

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Easy Strawberry and Turkey Bacon Salad

HANDS-ON TIME 10 MINUTES | TOTAL TIME 10 MINUTES | SERVES 1

tablespoons lemon-poppyseed dressing
1/2 cup cooked quinoa
strips Jennie-O® turkey bacon, chopped
1⁄3 cup chopped fresh spinach
1/3 cup sliced strawberries
tablespoons chopped roasted almonds 

 

Cook turkey bacon as specified on package. Always cook to well-done, 165° F as measured by a meat thermometer. Set aside. In a pint jar, add dressing. Layer quinoa, turkey bacon, spinach, strawberries and almonds. Secure jar top and refrigerate until ready to serve.

 

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Chicken and Vegetable Hand Pies

HANDS-ON TIME 15 MINUTES | TOTAL TIME 30 MINUTES | SERVES 8

(10-ounce) cans Valley Fresh® all natural chicken breast, drained
(10-ounce) can cream of chicken soup
cup frozen mixed vegetables, thawed
1/2 cup grated Parmesan cheese
tablespoons chopped fresh parsley leaves
(14.1-ounce) packages refrigerated pie dough
large egg, lightly beaten
tablespoons water

 

Heat oven to 425°F. In medium bowl, combine chicken and next 4 ingredients. Unroll pie dough onto lightly floured surface. Roll dough into slight rectangles. Cut each into 4 rectangles (4 x-5 1/2-inch rectangles, yielding a total of 16 rectangles). Place filling in center of 8 rectangles. In small bowl, whisk together egg and water. Brush edges of dough with egg mixture. Place remaining 8 rectangles over filling, pressing edges to seal. Using tines of a fork, press edges. Brush tops with egg mixture. Place on parchment paper-lined baking sheet. Bake 15 minutes or until browned.