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I cannot even express how much I hate making macaroni and cheese for lunch. (I hate eating it even more.) I'm not doing it ever again, thanks to these great lunch recipes. I always thought my choices were mac and cheese, a stupid boring sandwich or a whole lot more effort than I wanted to put in at lunch time. Now I make a bunch of these recipes once or twice a month. And presto! I have lunch for whoever shows up! What a relief.
Janice Burke
Chicago, Illinois
Lunch is Ready, page 110

Lunch is Ready, page 110

Apple Roast Pork Sandwiches

1 (4-pound) pork roast
1/3 cup Worcestershire sauce
¾ cup packed brown sugar
1 cup apple juice
½ teaspoon salt

Place roast in dish or pan barely larger than roast. Douse roast on all sides with Worcestershire sauce. Press brown sugar on sides and top of roast. Pour apple juice into baking pan but not over top of roast. Cover tightly with extra heavy foil. Place roast in pre-heated 400 degree oven. Immediately reduce heat to 275. Bake for 5 hours. Remove and allow to cool enough to handle. Meat should pull apart easily. Shred meat and sprinkle with salt. Place meat and broth in freezer bag or container. For individual servings, spray a muffin tin with non-stick cooking spray. Fill muffin cups with meat and broth. Cover and place in freezer just until frozen. Pop out and place in gallon freezer bag. Label and freeze. 12 servings.

To Serve: Thaw and heat. Spoon onto warm rolls. Serve with sliced apples or applesauce.

Lunch is Ready, page 111

Lunch is Ready, page 111

Apple Roast Pork Salad

1 recipe Apple Roast Pork Sandwiches (see previous recipe)
6 cups torn Iceberg lettuce
6 cups baby spinach leaves
1 cup julienned apple
1 cup shredded Cheddar cheese
Poppy Seed Dressing (see following recipe)

Prepare Apple Roast Pork Sandwich filling as directed in recipe. Allow to cool completely. Place in freezer bag or container. To freeze filling for individual salad servings, spray cups of a muffin tin with non-stick cooking spray. Fill cups with filling. Press down gently. Cover and freeze. When frozen, pop out and place in gallon freezer bag. Label and freeze.

To Serve: Arrange lettuce and spinach in a large salad bowl (or in individual bowls). Heat Apple Roast Pork filling and mound onto lettuce. Top with apple and cheese. Serve with Poppy Seed Dressing.

Lunch is Ready, page 268

Lunch is Ready, page 268

Poppy Seed Dressing

½ cup apple cider vinegar
½ cup sugar
1 teaspoon poppy seeds
1 teaspoon onion salt
½ teaspoon ground mustard
1 teaspoon salt
1 cup canola oil

In a small bowl, combine vinegar and sugar. Whisk until smooth and sugar is dissolved. Add poppy seeds, onion salt, ground mustard and salt. Mix well. Add oil. Whisk until smooth and glossy. Cover and refrigerate. Best prepared at least 24 hours before serving. Shake before serving. 2 cups.

Lunch is Ready, page 95

Lunch is Ready, page 95

Zesty Beef and Vegetable Soup

1 pound beef stew meat
1/2 cup chopped onion
2 teaspoons minced garlic
2 cups shredded cabbage
2 cups frozen corn
2 cups frozen green beans
2 cups sliced carrots
4 cups hot and spicy vegetable juice (Spicy V8)
1 (15-ounce) can Italian tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper

Place beef in slow cooker. Add onion, garlic, cabbage, corn, green beans and carrots. Combine tomato vegetable juice, tomatoes, Worcestershire sauce, basil, sugar, salt and pepper. Pour into slow cooker and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 6 hours. Remove from slow cooker and allow to cool completely. Place in freezer bag or in containers for individual servings. Label and freeze. 8 servings.

To Serve: Thaw. Heat and serve. 

Lunch is Ready, page 239

Lunch is Ready, page 239

BBQ Chicken Mini Pizzas

6 English muffins
1 cup BBQ Sauce (see following recipe)
3 cups cooked chopped chicken
1/4 cup chopped red onion
1/4 cup sliced mushrooms
3 cups shredded Mozzarella cheese

Split and toast English muffins. Spoon about 2 tablespoons BBQ Sauce onto each half. Top with chopped chicken. Sprinkle with chopped onion. Add sliced mushrooms and top with shredded cheese. Press down firmly. Place each mini pizza in a sandwich bag. Place in a single layer on a baking sheet. Place in freezer just until frozen. Transfer wrapped pizzas to a gallon freezer bag. Label and freeze. 12 servings.

To Serve: Broil pizzas 4 inches from heat until lightly browned or heat in toaster oven. 

Lunch is Ready, page 280

Lunch is Ready, page 280

BBQ Sauce

1 (6-ounce) can tomato paste
3/4 cup corn syrup
1/2 cup apple cider vinegar
1/4 cup packed brown sugar
3 tablespoons molasses
1 teaspoon liquid smoke
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon pepper
1 cup water

In a saucepan, combine tomato paste, corn syrup, vinegar, brown sugar and molasses. Stir in liquid smoke, garlic salt, onion salt, pepper and water. Bring to a boil. Reduce heat and simmer for about 30 minutes or until thick. Cover and refrigerate. 1 1/2 cups.

Use this delicious, slightly sweet, smoky sauce in any recipe that calls for barbeque sauce. It is the perfect sauce for BBQ Mini Pizzas. (see recipe above) 

Lunch is Ready recipes are all freezer recipes and are intended for lunch time but many could easily be for family dinner time. Each recipe generally serves 6 to 8 people, although there are some recipes that are larger. There are many suggestions for freezing individual servings to make lunch time or dinner time simple. Each recipe can be frozen in any family size or in individual serving size. Our foil freezer pans come in 9 sizes to accommodate whatever size suits your needs. These pans are microwaveable containers which makes your freezer meals even more convenient. Say goodbye to boring sandwiches, plain ole mac and cheese and fast food for lunch! (or dinner time!)