Lunch Recipes
Honey Shrimp Bowl with Brussel Sprouts, Coleslaw Salad with Avocado, & Raspberries
Product: Ecozoi Square 3-in-1 Stainless Steel Bento Lunch Box
Who needs takeout when you can create this quick and easy lunch right in your own kitchen. The honey shrimp and brown rice is a filling lunch entrée while the raspberries make the perfect after-lunch treat! Just don’t forget to pack the chopsticks.
Ingredients
Box #1:
1 cup brown rice
8-10 Brussel sprouts
½ pound cooked shrimp, tails removed
¼ cup red onion, minced
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon paprika
1 green onion, chopped
1 lime wedge
Box #2:
Chopped broccoli stems
Thinly sliced carrots
Chopped Red Cabbage
1 avocado
Black sesame seeds
Dressing of Choice
Box #3:
Fresh Raspberries
Instructions
Cook brown rice according to package directions and set aside. Boil a pot of hot water then add the Brussel spouts until tender, set aside. In a ziplock bag, add shrimp, red onion, honey, lime juice and paprika. Toss to coat then add to a medium saucepan with a dash of oil. Heat the shrimp until starting to brown. In the first box, add brown rice and top with shrimp, brussel sprouts and green onions. Garnish with a lime wedge. Layer the second box with chopped cabbage salad, avocado and sesame seeds. Drizzle with your favorite dressing. Add the raspberries to the top boxl and enjoy!
Product: Ecozoi Instant Pot Insert Pans
Kobe Beef Spinach Lasagna
Who knew you could make a gourmet Italian favorite right in your Instant Pot in less than a half hour? This super simple way to make lasagna is delicious and time efficient. Make it vegetarian by substituting ground beef for grilled vegetables!
INGREDIENTS
1 lb Ground Kobe Beef
1 clove garlic, minced
1 tsp salt
1 tsp pepper
1 24 oz jar of marinara sauce
5-6 Lasagna Noodles
1 cup spinach
Cheese Mixture:
1 cup Ricotta Cheese (or Cottage Cheese)
1 Egg
1/2 cup Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated
2 tsp Garlic Powder
1 1/2 tsp Onion Powder
1 1/2 tsp Italian Seasoning
Topping:
½ cup mozzarella cheese
½ cup parmesan cheese
INSTRUCTIONS
Begin by sautéing garlic in your Instant Pot or on the stove top then add meat until browned. Season with salt and pepper. Drain and set aside. Combine all ingredients for the cheese layer in a large bowl and set aside. Begin by assembling your lasagna by adding lasagna noodles to the bottom of your Ecozoi insert. Break them apart to cover the bottom, but don’t overlap them. Then add a layer of pasta sauce, ½ of the meat and ½ of the cheese mixture then ½ of spinach. Repeat this process a second time. Finish with another layer of noodles, pasta sauce and the cheese topping. Cover with foil that has been sprayed with non-stick spray and then cover that with the Ecozoi lid. Add 1 ½ cups water to your Instant Pot then add the trivet with handle to lower your insert inside. Pressure cook for 25 minutes, then allow to naturally release for 10-15 minutes. Broil the cheese in your oven if you want it to be golden brown.
Product: Ecozoi Instant Pot Insert Pans
Instant Pot Cheesecake with Strawberries
Hosting just got easier. Oftentimes we forget that the Instant Pot could be used for desserts too, and what better way to try it out than this super simple cheese cake recipe!
INGREDIENTS
FOR THE CRUST
Cooking spray, for pan
1 cup crushed graham crackers
3 tbsp. butter, melted
pinch of salt
FOR THE CHEESECAKE
16 oz. cream cheese, softened
1/2 c. granulated sugar
1/4 c. light brown sugar
1/4 c. sour cream
1 tbsp. all-purpose flour
2 eggs
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
Whip Cream or Cool Whip, forgarnish
Chopped strawberries, for garnish
INSTRUCTIONS
Add cooking spray to the bottom of your Ecozoi insert then press the graham cracker crumbs to the bottom and slightly up the sides. Place in the freezer to chill while you prep the filling. In a stand mixer, add cream cheese, sugars, sour cream and flour. Mix until combined then add the eggs one and a time until combined. Add vanilla and salt. Do not overmix. Pour filling into insert with crust then cover with sprayed foil. Add 1 ½ cups water to your Instant Pot then lower insert into pot with the trivet. Pressure cook for 35 minutes. Naturally release pressure then allow to cool to room temperature on the counter or wire rack. Place in refrigerator for 4 hours. Add whipped cream and strawberries. Serve cold.
Zucchini Pasta
Strawberries and Banana
Granola Bars and Cashews
No Carbs, no problem. These stainless steel lunch boxes fit all the perfect meals, no matter your dietary restrictions. Try yours with this yummy zucchini noodle dish that’s both vegetarian, low carb and delicious!
INGREDIENTS
Box #1:
3 large zucchinis
1 cup cherry tomatoes
¼ cup pesto sauce
¼ cup parmesan cheese
Box #2:
1 banana
5 strawberries cut in half
Box #3
1 granola bar or power bar, cut in squares
1 handful cashews
INSTRUCTIONS
Create zucchini noodles using a vegetable spiralizer and set into a colander to drain excess liquid. Season with salt. Heat olive oil over medium heat then pesto sauce and cherry tomatoes (cut in half if desired). Add noodles to pan and toss to coat. Add to box and top with parmesan cheese. Assemble other two boxes, stack and enjoy!
Turkey Pinwheels
Red Grapes, Snow Peas and Tangerine
Seasoned Almonds
Getting tired of the same old sandwich? Try these turkey pinwheels instead. They are rolled up with lettuce, turkey, mozzarella and cherry tomatoes making them the perfect lunch to serve with fresh fruit and seasoned almonds.
INGREDIENTS
Box #1:
2 10-inch whole wheat tortillas
¼ cup mayonaise
6 slices turkey
4 slices mozzarella cheese
1 handful green lettuce
1 cup cherry tomatoes
Box #2
Red grapes
1 tangerine
Snow peas
Box #3
½ cup almonds, seasoned
INSTRUCTIONS:
To make pinwheels begin with a flat tortilla. Spread mayonnaise over entire side then begin layering with lettuce on the half closest to you. Add 3 pieces of turkey and then two pieces of cheese and sprinkle with shopped cherry tomatoes. Roll it up starting in the front, closest to you and rolling away from you. Slice about 1 inch thick then arrange in the first box. Repeat with second tortilla. In the second box arrange fruit and snow peas. Add almonds to the third box and enjoy!
Summer Salad
Cherry Tomatoes & Kalamatas
Hard Boiled Egg and a Homemade Vinaigrette Dressing
Vegetarians rejoice because these lunch boxes make the perfect salad-to-go. Add your dressing to the smallest box and fill the rest with yummy veggies and olives.
INGREDIENTS
Box #1:
1 handful lettuce
1 avocado, cut into cubes
3 radishes, cut in slices
¼ cup fresh peas (or frozen thawed)
½ cucumber, cubed
watercress
Box #2:
Vinaigrette Dressing
¼ cup olive oil
¼ cup balsamic vinaigrette
1 teaspoon dijon mustard
1 teaspoon salt
1 teaspoon Italian seasoning
Kalamata Olives
Cherry Tomatoes
Hard Boiled Egg
INSTRUCTIONS:
Combine salad ingredients and place in the first box. In the smallest container, combine vinaigrette dressing ingredients and cover with the lid. Add cherry tomatoes, hard boiled egg and kalamata olives to the second box surrounding the vinaigrette. Enjoy!
Hummus Veggie Wraps with Chickpeas
Fresh Cut Peaches and Honey Sesame Almonds
This lunch is so easy to prepare that you can do it in the morning on your way out the door. Packed with fruit, veggies and nuts you can be sure you got all your vitamins for the day!
INGREDIENTS
Box #1:
2 large whole wheat tortillas
1 can chickpeas or garbanzo beans, cooked
¼ red cabbage, sliced
1 cucumber, cut into long strips
1 carrot, cut into long strips
1 tablespoon hummus
Box #2:
1 peach, sliced
1/4 cup almonds
1 teaspoon honey
1 teaspoon sesame seeds
INSTRUCTIONS:
Place the tortilla down and spread hummus on top. Add veggies to the center stacking them on top of one another along with the chickpeas. Roll up the tortilla then cut with a knife. Surround your wraps with extra chickpeas and cabbage, if desired. In a small bowl toss honey, almonds and sesame seeds together then add it to the smallest container. Surround it with fresh peaches. Enjoy!