Who else and who less to eat out of home Monday through Friday which, unless you have a buoyant economy that allows you to eat out of the office on a daily basis, involves having to prepare our meals at home to take to work . To avoid falling into the routine and end up bad eating, it is convenient to plan the tupper recipes to take to work. So we eat healthy, healthy and do not suffer from pocket.
Let those who see in this a task of titans not tremble because we bring homework and five tupper recipes to take to work every day of the week. All of them easy and without complications, as you can see in the video that we included. Almost all can be prepared (or should, as in the case of pulled pork that wins in taste with the days) in advance in its entirety and when the time comes there is no more to mount the tupper and ready.
Everything you need to cook our menu and without lighting a stove
Before giving you the details, hairs and signs of the five recipes in question, we tell you that to prepare this menu we have not lit a stove. We have enough and left over with four small appliances that are present in many houses: coffee maker, crock pot, multifunction kitchen robot and sandwich maker.
We started the journey through the recipe of pulled pork with barbecue sauce to the coffee in which the electric coffee maker and the crock pot have intervened. This last one playing a decisive role and being the marvel of the wonders for this type of elaborations and a great ally when we do not have time for the kitchen because in the crock pot the recipes are made alone.
The slow cooking brings an unparalleled juiciness to the meats and a tenderness that causes the meat to melt in the mouth. As the pulled pork takes 12 hours of cooking, it must be taken into account when organizing the menu. It’s best to leave the crock pot up on Monday morning, before leaving for work, and find the pulled pork ready on our return. So we can ride the tupper on Tuesday and reserve part of the leftovers for Friday. The rest feels great and the sandwich will be to death.
Other recipes, such as pasta with pesto sauce, meatballs in tomato sauce and steamed potatoes, are prepared entirely with a multifunctional kitchen robot. We have not had to take out a pot, or light a stove because in the robot we boiled the pasta and steamed the meatballs while we made the tomato sauce. As the robot crushes that gives pleasure, it has also served us to make a pesto sauce with which to accompany the pasta of Monday and the Caesar dressing of the salad on Wednesday. Just make sure to do it the night before, in five minutes both sauces are ready.
Finally, the sandwich maker that we have used grill or grill. As we do not want to dry the vegetables that accompany the pulled pork in Friday’s sandwich, we leave the mark for Thursday night. And the same thing we do with the chicken of the Caesar salad on Wednesday, on Tuesday night we do it on the grill and on Wednesday morning we assemble the salad.
Five tupper recipes to take to work every day of the week
Monday. Pasta with Genovese pesto and fresh cheese
Ingredients: 100 g of fresh basil leaves, 200 g of grated Parmesan cheese, 75 g of pine nuts, 2 cloves of garlic, 160 ml of extra virgin olive oil, 50 g of fresh cheese, 120 g of short pasta (rigatoni type) or penne) and 1 liter of water.
Preparation: Wash and drain the basil leaves well. Place inside the glass of a kitchen robot with Parmesan cheese, pine nuts, garlic cloves, extra virgin olive oil and a pinch of salt. We crush until we obtain a homogeneous paste that we reserve. We boil the water and cook the pasta following the instructions of the package. Drain and serve with pesto sauce and sliced fresh cheese.
Accompanied with: fresh radishes and grapes.
Tuesday. Pulled pork with barbecue sauce with coffee and steamed potatoes
Ingredients for the pulled pork: 1.5 kg of boned and flanged pork shoulder, 15 g of salt, 20 g of sweet paprika, 5 g of ground cayenne pepper (or dried ground chili), 5 g of ground black pepper, 10 g of garlic the powder (or garlic salt), 30 ml of Worcester sauce, 100 ml of coffee, 200 ml of barbecue sauce and 2 onions.
Ingredients for steamed potatoes: 2 medium potatoes, 5 g of butter, 600-800 ml of salt.
Elaboration of the pulled pork: It is convenient the pork shoulder is flanged so that the meat is well collected again and does not lose shape during cooking. We can ask our butcher to put it in a mesh or bridle it ourselves with twine. We prepare the coffee and reserve 100 ml in a deep bowl where we add the rest of the ingredients, except meat and onions. Peel the latter and cut each into eight pieces. With the chopped onion cover the base of the Crock Pot and place the pig on top. We water with the marinade and cover. We schedule 12 hours in low. After this time, we turn off the Crock Pot and let the pork be tempered inside before removing the thread and fraying with two forks. Serve with the sauce, which can be crushed or served as it is with your onion stumbles. For the preparation of steamed potatoes,
Preparation of steamed potatoes: Wash and cut the potatoes into pieces of similar size, about 2x2cm. We grease the steam tray of the kitchen robot with the butter and place the potatoes on top. We heat the water in the robot’s glass and, when it is boiling, place the steam tray on top, covered. We schedule 20 minutes or the time required for the potatoes, which will depend on the size of the potatoes. We remove and season.
Accompany: steamed potatoes and mandarin.
Wednesday. Chicken Caesar Salad
Ingredients: 1 head of lettuce, 1/2 chicken breast, 10 g of croutons, 1 egg yolk, 15 g of canned anchovies (well drained), 1/2 clove of garlic, 25 ml of extra virgin olive oil , 1 teaspoon of apple cider vinegar, 1 teaspoon of Worcester sauce, 1 teaspoon of lemon juice, Parmesan cheese in flakes, salt and ground black pepper.
Preparation: To make the dressing introduce the egg yolk, anchovies, garlic, extra virgin olive oil, apple cider vinegar, Worcester sauce and lemon juice in the glass of the kitchen robot and crush until you get a sauce. We reserve We grease a grill or grill and mark the chicken breast, previously salted, for about five minutes or until it is cooked inside. Let cool before slicing. We wash the lettuce well, chop and serve accompanied by the laminated breast, the César sauce, a few slices of Parmensano cheese and the croutons.
Accompany: traditional hummus with carrot sticks and assorted nuts (walnuts, dried apricots and plums).
Thursday. Steamed eggplant meatballs with tomato sauce
Ingredients: 1 eggplant of approximately 300 g, 20 g of extra virgin olive oil, 40 ml of water, 90 g of hard bread, 1 clove of garlic, 2 sprigs of fresh parsley, one teaspoon of dried oregano, 50 g of grated Parmesan cheese, 1/2 egg, 400 g of canned crushed tomato, salt, ground black pepper and a teaspoon of sugar.
Preparation: Wash, roughly chop the eggplant and introduce it into the glass of a food processor. We chop. Add the oil and sauté six minutes at high temperature, with stirring function. We add the water and cook another six minutes, stirring equally. We chop three seconds, we pass the mixture to a source and let cool. Peel the garlic. We remove the leaves from the stems of the parsley, discarding the latter. We introduce both in the glass of the robot along with the dried oregano, the hard bread and the grated cheese. We spray at maximum power. Add the meat of the eggplant, season to taste and mix. We grease the steam tray of the robot and place on it balls of eggplant. We introduce the canned tomato into the glass of the robot together with the sugar and salt and pepper to taste. Place the steam tray on the glass and cook the tomato at high temperature for 20 minutes, so make the meatballs and the sauce at the same time.
Accompany: Manchego cheese tacos with regañás and berries.
Friday. Sandwich of pulled pork with grilled vegetables
Ingredients: 100 g of pulled pork (with a little of its sauce), 2 slices of whole-grain bread, 1/4 zucchini, 3 mushrooms, 1/2 onion, 3 asparagus, extra virgin olive oil, salt and pepper to taste.
Preparation: Cut the courgette into discs and also the onion. We clean the stems of the asparagus by removing a thin layer. We laminate the mushrooms after cleaning them thoroughly from traces of dirt. We grease a grill or griddle and mark all the vegetables until they are al dente. Each one needs a specific time, so we remove them as we see they are made. We assemble the sandwich placing the vegetables in layers and covering with the pulled pork.
Accompany: cherry tomatoes and chocolates.