Let me just say, shortcut meals are my lifesaver. But meal prepping? That’s another story. It’s not that I’m against it, but honestly, prepped meals don’t last long in my house.
With my kids either done with school or no longer attending traditional school, and me working from home, I’ve started using these lunch containers—for myself!
They’re perfect for portion control and a reminder to pause for an actual lunch break.
Let’s be honest—life can feel repetitive sometimes. I was a stay-at-home mom for 10 years, and then, out of nowhere, I found myself running a website, working 16+ hours a day while raising three kids, and having a husband who works nights.
It’s a juggling act, to say the least!
Back when my kids were little, I made small changes to keep life interesting: sneaking off for coffee breaks, taking 30-minute after-school drop-offs for a jog or walk, or showing up at school to have lunch with my kids. These little moments kept me grounded and added some spark to my day.
Fast forward to now—I’ve been working from home for almost 15 years, running my blog and social media. It’s not always easy, but I wouldn’t trade it for anything.
Being my own boss fits me perfectly, even if I’m constantly learning to navigate the ups and downs of the blogging world. It’s a business, so even though it’s fun and you’re home, you have to take it seriously!
So, I’m excited to kick off this new series: Lunch Box. It’s part of my new blog, a space where I’ve packed all my passions into one place.
This series is all about practical, delicious meal ideas you can pack for on-the-go or enjoy at home. Some recipes will be completely from scratch, while others—like today’s—will lean on handy shortcuts.
I always make two portions: one for myself and one for my husband. Sharing a meal makes it even more special!
Why I Don’t Meal Prep, but Food Prep
Here’s the thing—I don’t meal prep, but I’m all about food prep. It’s a game-changer if you want to eat at home without the stress. Here’s how I make it work:
1. Prep your produce: Wash, dice, or slice veggies and store them in containers.
2. Prepare your protein: Cut, season, and marinate your meat before storing it. That way, it’s ready to sauté, grill, or air fry when you’re ready.
3. Plan your week: Make a list of recipes before you grocery shop. Buy only what you need, which saves time, and money, and reduces food waste.
Food prep takes less than an hour, but it sets you up for a week of quick, home-cooked meals—no pricey meal kits required!
Air-Fried BBQ Chicken, Steamed Broccoli, and Potstickers
Ingredients (2 servings):
- 12 frozen chicken and vegetable potstickers
- 1 cup frozen broccoli florets
- 6 hot honey BBQ bites, or any on hand
- 1/2 tablespoon olive oil
- 1 tablespoon ponzu sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame seeds
Directions:
Steam the broccoli and potstickers:
- Add 1/2 cup of water to a wok or large skillet.
- Place the potstickers in the skillet and cook over medium heat.
- When the potstickers are halfway done, add the frozen broccoli. Cover and steam for about 3 minutes, or until the broccoli florets are bright green and crisp, and the potstickers are cooked through.
- Drain any excess water, return the skillet to the heat, and add ponzu sauce, soy sauce, and olive oil. Toss everything to coat, then let it marinate off the heat for a few minutes.
Cook the BBQ chicken bites:
- Air fry the chicken bites at 400°F for 12-13 minutes or until fully cooked.
- No air fryer? No problem—bake them in the oven following the package instructions.
Assemble the lunch box:
- Divide the chicken, broccoli, and potstickers between containers.
- Sprinkle with sesame seeds for a little extra flavor.
What do you love to pack in your lunch box? Let me know in the comments—I’m always looking for fresh ideas!
This series is all about making lunch exciting and practical, whether you’re on the move or working from home like me. Stay tuned for more fun ideas, and happy cooking!
Sanna <3
You can follow me on Instagram @mugofreality & Pinterest @MugOfReality
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Air-Fried BBQ Chicken, Steamed Broccoli, and Potstickers
This series is all about making lunch exciting and practical, whether you’re on the move or working from home like me.
Ingredients
- 12 frozen chicken and vegetable potstickers
- 1 cup frozen broccoli florets
- 6 hot honey BBQ bites, or any on hand
- 1/2 tablespoon olive oil
- 1 tablespoon ponzu sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame seeds
Directions
- Step 1 Steam the broccoli and potstickers:
- Step 2 * Add 1/2 cup of water to a wok or large skillet.
- Step 3 * Place the potstickers in the skillet and cook over medium heat.
- Step 4 * When the potstickers are halfway done, add the frozen broccoli. Cover and steam for about 3 minutes, or until the broccoli florets are bright green and crisp, and the potstickers are cooked through.
- Step 5 * Drain any excess water, return the skillet to the heat, and add ponzu sauce, soy sauce, and olive oil. Toss everything to coat, then let it marinate off the heat for a few minutes.
- Step 6 Cook the BBQ chicken bites:
- Step 7 * Air fry the chicken bites at 400°F for 12-13 minutes, or until fully cooked.
- Step 8 * No air fryer? No problem—bake them in the oven following the package instructions.
- Step 9 Assemble the lunch box:
- Step 10 * Divide the chicken, broccoli, and potstickers between containers.
- Step 11 * Sprinkle with sesame seeds for a little extra flavor.
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