Chickpea Potato CurryPosted: March 18, 2010
On Sunday evenings, Hubby and I cook a big batch of food that will last us for four nights. This means that we don’t have any leftovers to bring for lunch, because the leftovers are reserved for dinner. So for years, my lunches have consisted of a sandwich, chips, and sometimes cookies. Not exactly the most nutritious combination, especially given my sandwich and chip selections (such as peanut butter and jelly with Lay’s Classic Potato Chips). And I doubt that cookies could be considered wholesome.
Recently, I decided to start packing better food. I am tired of sandwiches, plus I think eating so much junk is catching up with me. So my new plan is that on weekends, I’ll also cook a second batch of food just for lunches. This was my first week of doing so, and I made Chickpea Potato Curry, Broccoli with Red Pepper Flakes and Toasted Garlic, and rice.
The Chickpea Potato Curry was new to me and was yummy. The prep was minimal, and once the veggies were chopped everything went into one pan for about 30 minutes of simmering. Which is pretty darn easy, and it yielded five lunches for me and two for Hubby. Not bad, right? The broccoli side dish is from the March 2007 issue of Cooking Light and is a standard rotation for us. Really simple and tasty.
I’ve already found several new recipes I want to try for lunches, and once we head into summer, I’ll probably do some salads. What do you usually eat for weekday lunches?