If you’ve ever stressed out in the morning over what to pack for lunch—only to find yourself trashing most of the uneaten contents later that afternoon, then this one’s for you. Butler’s Pantry chef Samantha Pliler shared several creative lunch ideas that are nutritious, creative, and appeal to those who want something beyond Lunchables and sunbutter sandwiches. Granted, her ideas are a bit more sophisticated than the standard lunch and require a little more prep work. But with some advance planning and adjusting to your family’s preferences, they can be a daily guide or a jumping-off point to shake you out of a midday dining rut.”
Monday: Filled/rolled pita or flatbread with chicken or beef. “Put together a yummy, spicy wrap of ground beef or shredded chicken with cheese filling,” says Piller. “It’s good hot or cold with a nice light cucumber salad on the side and a roasted garlic aioli or cucumber raita, also served on the side, to dip.”
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Tuesday: Sheet pan focaccia sandwich. “Make a pan of focaccia (any flavor), slice the entire focaccia down the middle, fill as you’d like, and then cut into smaller sandwiches,” says Pliler. “It’s yummy, a quick way to make sandwiches for the whole family, and it feels a bit more elevated and heartier than a typical sliced bread sandwich. Serve it with a cup of soup on the side when it’s cold out or a nice pesto pasta salad for warm-weather days.”
Wednesday: Miso glazed grilled salmon. “Serve it with a roasted potato and kale salad dressed in citrus vinaigrette,” says Pliler. “It works well at room temperature or chilled.”
Thursday: Tuna poke with wonton chips. “This can be dressed and ready to go for when you need to pack up on the go, then eaten with wonton chips and served with an Asian slaw on the side,” says Pliler.
Friday: Boogie flatbread. “Crisp up the flat bread and top as desired with fig, prosciutto, goat cheese, and arugula. [Other options include] smoked salmon, cream cheese, fresh herbs, and capers, or Manchego, chorizo, and quince paste. This can be eaten hot or cold.”
Other Options: “Ramen with nice noodles and hearty homemade broth with all of the toppings on the side; a personal charcuterie board, which is essentially an elevated Lunchable; risotto with roasted butternut squash, brown butter and sage with grilled chicken for protein and a little green salad with citrus vinaigrette on the side,” says Pliler.
Elevating leftovers for quick dinners: “Do you have leftover rice? Flip it into a mock risotto by adding a little Parmesan and a splash of cream,” says Pliler. “Or make a loaded fried rice topped with chili crunch and grilled chicken. You can also use it to make a stuffed pepper filling or make mediterranean stuffed squash. For another option, season it with a little sesame oil and put it into a poke bowl.
“For leftover rotisserie chicken, make an elevated chicken salad with tarragon and pistachio served over avocado halves and spinach with a smoked paprika dressing,” Pliler adds. “You can also make quick enchiladas by gently warming and stuffing tortillas with chicken, rice and cheese, then topping with your favorite enchilada sauce. Or, make chicken crepes with a lemon vinaigrette for a brunch feel.
“And for leftover spaghetti, purée red peppers with a little bit of cream, and pour over to change into a red pepper pasta and top with a ball of burrata and some fresh herbs or some grilled chicken and fresh ricotta,” says Pliler. “You can also add a little bit of cream and flip it into a vodka sauce.”
