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Bring-Your-Own-Lunch Recipes: Turkey Cranberry Monte Cristo Sandwich #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Turkey Cranberry Monte Cristo Sandwich. 

    We don’t often feature sandwiches for the bring-your-own-lunch recipe showcases, but this one really stood out to me, especially since I majored in English. Fortunately, you don’t have to be a count to access the privileged flavors of this sandwich, nor do you need the skills of a count’s chef to make this delicious delight. More importantly, it offers a nice alternative to my daily ham sandwich at the office.

    The Turkey Cranberry Monte Cristo, courtesy of Paula Deen, is the perfect sandwich for Thanksgiving leftovers, but if your taste buds are anything like mine, waiting for November to dive into turkey slices and cranberry sauces is not an option. Enough talk. Let’s cook some ingredients… errr.. or layer them, I guess. 

Step 1 - Gather the Ingredients

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+ Keep in mind that this recipes serves four adults, so reduce all ingredients to a fourth for a single sandwich.

+ Soft Bread (potato bread, challah, or other)

+ At Least One Cup of Grated Fontina Cheese

+ Eight Slices of Cooked Turkey Breast

+ Half Cup of Cranberry Sauce

+ One Cup of Baby Arugula Leaves

+ Three Eggs

+ One Third Cup of Milk

+ Pinch of Nutmeg

+ Two Tablespoons of Butter

Step 2 - Layer the Ingredients

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+ For each sandwich, place two tablespoons of the fontina cheese, two slices of turkey, two tablespoons of the cranberry sauce, and a few arugula leaves.

+ Finish it off with more cheese (as much as you want). 

+ Press down on the sandwich to seal in the ingredients.

Step 3 - Cook the Layered Ingredients

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+ Beat the eggs, milk and nutmeg in a bowl.

+ Add butter to a large skillet. Warm up the skillet over medium heat.

+ Dip each sandwich into the eggy mixture. Then, cook the sandwich on the skillet until the outside of the bread turns golden brown. Cook both sides of the sandwich. Add more butter as necessary.

Step 4 - Eat the Cooked and Layered Ingredients

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+ Drain the sandwiches on a thin stack of paper towels.

+ Assimilate sandwich according to desired hunger level. Rinse, and repeat steps one through four as necessary.

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Bring-Your-Own-Lunch Recipe: Mini Spiced Chicken Burgers with Mint Greek Yogurt #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Mini Spiced Chicken Burgers with Mint Greek Yogurt.

    I’m a sucker for Greek foods and interesting burgers, so this recipe for mini spiced chicken burgers caught my attention right away. Just look at that photo! I can’t take it anymore; let’s hurry up and cook one or two. You can thank Aapplemint for the original recipe, and below, we post the Bizz’s short & easy version. 

What You’ll Need: The Ingredients

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+ Chicken Mince, 250 grams

+ Fresh Veggies, Spices & Herbs: Two chopped red chillies (seed removed), three chopped garlic cloves, one finely chopped red onion, one handful of chopped coriander, one teaspoon of red chili, some leaves of crunchy lettuce, one teaspoon of cumin, one teaspoon of kafta, salt (as much as you prefer), chopped mint, one sliced Lebanese cucumber (skin on).

+ Greek Yogurt

Next, Prep the Patty

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+ In a mixing bowl, mix together (with your hands): the mince, spices, coriander, chillies, garlic and onion. Form multiple flat patties.

+ Fry the patties in a non-stick pan or skillet over olive oil. 

Finally, Assemble the Burgers

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+ In a separate bowl, whip the Greek yogurt, mint and salt. 

+ If you’ve ever assembled a hamburger, the rest of the process is rather straightforward. Warm up the pita bread and stuff everything inside. Delicious!

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Bring-Your-Own-Lunch Recipe: Chicken Enchilada Stack #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Chicken Enchilada Stack. 

    I will happily gorge on well-made enchilada, but the problem with enchilada recipes is that they aren’t usually designed for a single serving. If I’m trying to whip up something fresh and easy for tomorrow’s lunch, I’m definitely not aiming for more than one serving. That’s why I love this recipe, courtesy of Recipe by Photos. It’s got the full flavor and ingredient set of traditional enchiladas, and you can easily modify it for single servings.

    If single servings are your goal, I suggest making multiple stacks with smaller tortillas instead of a single stack with larger tortillas. Now, let’s rev up the slow cooker. 

Step 0 - What You’ll Need

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+ Pan and slow cooker.

+ Fresh veggies: 1 cup chopped onions, 1/2 cup chopped seeded poblano chile, 2 minced garlic cloves, 1 cup frozen baby white & yellow corn, cilantro sprigs.

+ 1 tsp. canola oil 

+ 1 1/2 chipotle chile powder

+ 2 cups shredded rotisserie chicken breast

+ 5 corn and flour tortillas

+ 8 bounces shredded cheddar cheese

+ 1 (14.5 oz) can of diced tomatoes (with no salt added), drained

+ 1 (8 oz.) can of tomato sauce with basil, garlic, and oregano

+ 1 (15 oz.) can of black beans, rinsed and drained

Cooking spray

Step 1 - Heat It Up

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+ Oil a pan, and place it on a stove over medium-high heat. Mix in onions, poblano chile, garlic. Cook until veggies are tender, but do not cook over six mix minutes.

Step 2 - Mix It Up

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+ In the same pan, mix in chile powder, tomatoes and tomato sauce. Add half of this mixture to a blender, and blend until almost smooth. Pour the blended mixture into a bowl. Repeat the process with the other half of the mixture.

Step 3 -  Prep It Up

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+ Line your slow cooker with cooking spray.

+ Add 3 tablespoons of your blended mixture to the bottom of the slow cooker.

+ Add chicken, corn and beans to the to the blended mixture (that is not in the slow cooker). 

Step 4 - Cook It Up

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+ Place one tortilla on the sauce that’s in the slow cooker. Next, add 1 cup of the chicken mixture over the tortilla. Sprinkle with 1/3 cup cheese.

+ Stack another tortilla. Add another cup of chicken mixture. Sprinkle cheese. Repeat the process until you run out of ingredients, or you are satisfied with the size of your stack. 

+ Cover your slow cooker, and cook on low for about two hours. When you’re done, the cheese should be melted and the edges slightly brown. Add cilantro garnish. 

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Bring-Your-Own-Lunch Recipe: 20 Summer Meats for the Slow Cooker #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: 20 Summer Meats for the Slow Cooker!

    I love my slow cooker, and if you haven’t embraced yours, I strongly suggest your rethink your kitchen strategy. If you’ve ever tried a meal from a slow cooker by any decent chef, you’d learn to embrace the slow cooker too. This week’s set of recipes are sure to open your mind to the slow cooker’s potential, whether or not you’ve embraced the tool. 

    I stumbled upon this set of 20 recipes earlier this week, and I couldn’t choose just one to showcase in our weekly #BYOL post. I want to try all of them, and I probably will. But everyday this week, I’m munching on a thick Sriracha-Pineapple BBQ Chicken Sandwich with Easy Guacamole. It’s certainly worthy of a #BYOL showcase.

Sriracha-Pineapple BBQ Chicken Sandwich

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    Below, check out a few more of my favorites from the list of 20, and don’t forget to check out the full set of recipes at Slow Cooker From Scratch.

Mexican Pulled Pork

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Skinny Spicy BBQ Chicken

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Shredded Beef for Tacos, Burritos, Nachos, etc.

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Bring-Your-Own-Lunch Recipe: Chicken Cordon Bleu Casserole #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Chicken Cordon Bleu Casserole!

    Chicken cordon bleu is great, but the way it’s normally prepared is kind of a pain in the ass. Plus, if you like evenly dispersing the taste of each ingredient throughout each bite, it’s hard to eat chicken-stuffed anything that way. That’s why I love a well-made casserole.

    Casseroles taste just like their original counterparts, but the ingredients are mixed together in a way that allows you to taste most, if not all, of the ingredients in every bite. I love that. Now, let’s cook; start by preheating your oven to 375ºF.

Step 0 - Pull a Chicken Out of the Freezer, and Gather Your Ingredients

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+ 6 oz pack of chicken flavored stuffing mix (or your own recipe)

+ 10 3/4 oz can of cream of chicken soup (condensed)

+ 1 tablespoon Dijon mustard

+ 3 to 4 boneless, skinless chicken breasts (cut into bit-size strips)

+ 3 cups broccoli florets

+ 2 cups cooked and chopped ham

+ 6 slices of Swiss cheese

Step 1 - Prepare Some Stuff in a Bowl

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+ You need to prepare some stuff(ing) before we can start baking, so make the stuffing as the package recommends. Alternatively, you may use your own stuffing recipe, but this tends to be the easier (and still very delicious) way. 

Step 2 - Mix Some Other Stuff in Another Bowl

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+ If you love stuffing, be very careful with this next part: Place the stuffing to the side - out of sight and mind. It’s better to hide it to prevent yourself from snacking it away as you finish the recipe, or you can do what I do to prevent this problem. Make a second batch of stuffing strictly for snacking purposes.  

+ Mix the mustard and soup in a separate bowl. Add the chicken, ham and broccoli to the same bowl.

Step 3 - Bake Stuff

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+ Grease, a two-quart casserole dish, or use your favorite cooking spray.

+ Gather all that stuff that you just prepared - minus the stuffing stuff - and chuck it all into the casserole dish. Top the mixture with Swiss cheese slices.

+ Finally, add whatever stuffing you didn’t eat to the top of the casserole. 

+ Don’t forget to get baked bake it. Stick in the oven for 35 to 40 minutes.

Step 4 - Eat Stuff

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+ If you didn’t snack on too much stuffing, you might have some room for the casserole once you’re done cooking it, but don’t forget the whole point of the recipe: it’s an easy dish to reheat at your office lunchroom. Save some for tomorrow’s lunch!

+ You can thank Six Sisters for the original recipe.

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Bring Your Own Lunch Recipe: Mushroom Pizza Caps

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Mushroom Pizza Caps.

    Last week, we switched things up with a desert recipe for the #BYOL series, but we’re taking it back to the main course, this week, with a fast and easy pizza recipe that’s lighter and healthier than traditional pizza. This Table for Two recipe switches out pizza dough for a mushroom cap, but it’s still pretty much the same idea.

    Of course, the benefit of removing the dough is that you consume less carbs and fat, but bread is usually full of unhealthy gluten too. So it’s definitely a win-win if you enjoy mushrooms on your pizza.

Step 1: Gather Your Ingredients

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+ 5 large Portobello mushroom caps

+ 2 tablespoons of olive oil

+ Pepperoni (or your favorite combination of toppings)

+ Shredded mozzarella cheese

+ Your favorite pizza sauce

+ Basil

Step 2: Get Baked

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+ Glaze the inside of each mushroom cap with olive oil. Then, season the caps with salt and pepper.

+ Lightly grill the mushroom caps for about 5-7 minutes. Remove from grill.

+ Add marinara sauce, cheese, basil and and toppings.

+ If you’re eating at home, reheat the mushrooms on the grill until the cheese melts. If you’re taking these to work for lunch, do not reheat at home; place them in an air tight container. When you’re ready to eat, reheat them in an oven or microwave.

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Bring Your Own Lunch Recipe: Single-Serving, Instant Brownie #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Single-Serving, Instant Brownie.

    I know what you’re thinking, “Technically, this is not a lunch recipe.” And you’re right. This post is for an instant desert, and for #BYOL posts, we usually do a main course, sometimes coupled with a side or two. But we’re not prudes around here. I’m sure you enjoy a sugar boost at work as much as the next guy/gal, so I present to your our first #BYOL desert recipe. 

    As usual, the idea is to present a recipe that is easy to make or reheat at your office lunchroom. Unlike past #BYOL recipes on this blog, you actually make - instead of reheat - the brownie at work, so the beauty in No. 2 Pencil's brownie recipe is its freshness. As a result, you should prepare the mix at home, and when you’re ready to eat, simply throw it in the microwave.

Step 0 - Gather Your Brownie Ingredients

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+ One decent microwave

+ One ramekin or a small microwaveable cup

+ Two tablespoons butter

+ Two tablespoons sugar

+ One overloaded tablespoon of light-brown sugar

+ 1/4 Teaspoon of pure vanilla extract

+ One pinch of kosher salt

+ One egg yolk

+ Four tablespoons of flour

+ One tablespoon Hershey’s unsweetened coca powder

+ Two overloaded tablespoons of semi-sweet chocolate chunks

Step 1 -  Melt it Down

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+ Melt the butter in your ramekin or cup, but don’t let it boil.

Step 2 - Stir it Up

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+ Add the sugars, salt and vanilla to the butter. Stir.

+ Add the egg yolk, but do not add the egg white. Stir.

+ Add the flour and cocoa powder. Stir.

Step 3 - Apply Some Heat

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+ Top off your mixture with some chocolate chunks.

+ Microwave the mixture for about 45 to 55 seconds. Do not overcook it! Microwaves can easily overcook food. Plus, a slightly undercooked brownie is preferable, in my opinion. 

Step 4 - Enjoy

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+ I recommend being selfish, and eating it all to yourself. Like a territorial lion, you should lunge at any coworkers that approach you during this feeding session. But don’t be too selfish; share the recipe!

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Bring Your Own Lunch Recipe: Honey & Lime Chicken Skewers #BYOL

By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Honey & Lime Chicken Skewers.

Like many full-time workers, I don’t have much time for complex recipes that require a lot of effort, but I do enjoy a delicious as much as anyone else. That’s why I love this recipe for chicken skewers, posted at Kitchen Meets Girl. It’s easy, delicious and doesn’t cost much to make. I paired it with a side of white rice, though the recipe itself doesn’t recommend any sides. Now, let’s get started. 

Step 0 - Gather Your Ingredients

+ three tablespoons of soy sauce

+ two tablespoons of honey

one tablespoon of veggie oil

(juice of) one lime

+ two garlic cloves (minced)

+ one to two teaspoons of Siracha

+ red pepper flakes

+ two tablespoons of cilantro

+ one pound of skinless, boneless chicken breasts. 

Step 1 - Prepare the Marinade

+ Make the marinade by combining all of the ingredients except for the chicken.

Step 2 - Marinade the Chicken

+ Pour the marinade over the chicken breasts. Turn the breasts to coat the back. Let them sit in the marinade for an hour or so.

Step 3 - Grill & Consume

+ Grill over a medium-high flame for six to eight minutes per side.

+ Eat. You’ll probably eat it all, so you may need to make a second batch for tomorrow’s lunch. Keep the recipe on hand!

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Bring Your Own Lunch Recipe: Hummus-Crusted Chicken #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Hummus-Crusted Chicken.

    Have you ever considered using hummus as a sauce in a baking recipe. Neither had Gimme Some Oven's Ali, but that didn't stop her from trying out the fascinating dish. It turns out the dish is rather awesome, and I'm beyond ecstatic to come across the recipe. More importantly for those of us with little free time, it's pretty easy to cook up, and it doesn't take a long time to make. Now, let's bake some chicken.

Step 0 - Gather your Ingredients
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+ Four boneless chicken breasts

+ Salt & pepper

+ Chopped: one zucchini, one yellow squash, medium onion

+ One cup of your favorite hummus

+ One Tbsp. olive oil

+ Two Lemons

+ One tsp. smoked paprika or sumac

Step 1 - Prepare It

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+ Preheat your oven to 450 degrees.

+ Season the breasts with salt and pepper. 

+ Place the zucchini, squash and onion in bowl. Drop in some olive oil. Toss until evenly coated. 

Step 2 - Lay It

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+ Arrange the vegetables at the bottom of a baking dish. They should form an even flat(ish) layer. 

+ Coat cover chicken in hummus; then, lay the chicken breasts over the vegetables.

+ Squeeze an entire lemon over both the vegetables and the chicken. Thinly slice the same lemon, and place the slices in between the chicken and veggies.

Step 3 - Bake It

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+ Let it cook for about 25 to 30 minutes, though you should double check that the chicken is completely cooked before taking it out. The veggies should feel rather tender.

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Bring Your Own Lunch Recipe: Sweet “Chick-Fil-A-Style” Nuggets #BYOL

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    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Sweet “Chick-fil-A-Style” Nuggets.

    There’s no interesting backstory to this recipe. Apparently, Amy at My Name is Snicker Doodle has a deep love for nuggets that come from a certain fast food chain that does not sell cow meat, and she also loves to reverse engineer recipes for fun. Now, let’s get started on this week’s #BYOL recipe.

Step 0 - Gather Your Ingredients

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+ Skinless and boneless chicken breasts

+ 1 cup milk

+ 1 egg

+ 1 1/4 cups of flour

+ 2 tbsp powdered sugar

+ 2 tsp salt

+ 1 tsp pepper

+ Peanut oil

Step 1 - Cut & Marinate those Nuggets

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+ Whisk the egg and milk in a bowl.

+ Slice the chicken into bit-size cubes.

+ Place chicken in milk mixture. Let the chicken marinate for 2-4 hours inside your refrigerator. 

Step 2 - Flavor Infuse those Nuggets

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+ Mix the flour, powdered sugar, pepper and salt in a large (gallon-size) zip-lock bag. Throw the chicken into the bag, and shake it up. 

Step 3 - Fry those Nuggets

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+ Heat up two inches of oil in a medium pot over a medium-high flame. The oil will be ready at 375 degrees Fahrenheit. 

+ Cook up to eight nuggets (or whatever fits comfortably) at a time. Turn them when they’re half done. You’ll know when they’re half done when the edge of the chicken whitens. You only need about a minute for each side, but double check each batch by cutting a nugget to find any pink (under-cooked) meat.

Step 4 - Eat & Enjoy

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Bring Your Own Lunch Recipe: Bourbon “Crack” Chicken #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s recipe: Bourbon “Crack” Chicken (Crock-Pot Style). 

    This recipe is called Bourbon “Crack” Chicken because once you start eating it, you can’t stop. It’s relatively easy to throw together. Let’s make some; shall we?

Step 0 - Gather Your Ingredients

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+ 2 lbs boneless chicken breasts cut into bite-size pieces
+ 2 tablespoon cornstarch
+ 2 tablespoon extra virgin olive oil (evoo)
+ 1 garlic clove crushed
+ 1/4 teaspoon ginger
+ 3/4 teaspoon crushed red pepper flakes
+ 1/4 cup light apple juice
+ 1/3 cup light brown sugar
+ 2 tablespoons organic ketchup or chili sauce (depending on how hot you like stuff)
+ 1 tablespoon cider vinegar
+ 1/2 cup water
+ 1/3 cup reduced sodium soy sauce

Step 1 - Mix & Cook

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+ Mix the above ingredients into your favorite crock pot, and set it on low for about eight hours. If you’re pressed for time, you may cook it on high for four hours, but we recommend the slow cook for best results.

+ While you wait, cook up a nice side of rice. I prefer white rice with this style of chicken, but to each his own. The original recipe also recommends adding a side of ginger glazed carrots.

+ That’s about it. Just serve the chicken over rice. I prefer to keep the carrots off to the side. 

    Join the conversation on Facebook, Twitter, Pinterest, Google+ or Linkedin, and stay ahead of the game with an occasional laugh and non-stop marketing & business advice, news and analysis. Brought to you by AnyPromo.com. Thanks to My Time Passages for the original photo.

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