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3 very flavorful options

For those who don’t have a lot of time to cook every day, freezing lunchboxes could be the practical option you’re looking for.

Between the time spent at work – after all, employees are slowly returning to their companies and teleworking is becoming a thing of the past – in traffic, dealing with household chores and with the children, there is not always time to cook a meal every day. tasty and nutritious meal. If that’s your case, then the lunchboxes to freeze can start to be part of your life.

But what about the cooking time? Well, there are really no miracles about this one: you’ll have to dedicate at least one day a week to preparing meals, so that you don’t have to worry about anything other than the defrosting process.

Discover three suggestions that adapt to different diets. You can count on a meat dish, a fish dish and even a vegetarian recipe.

Rice with shredded chicken, cauliflower and carrots

rice with chicken


Type:lunch or dinner

Setup time:00:30


  • 200gr of rice
  • 400ml of water
  • 150gr of chicken breast
  • 100gr of cauliflower
  • 50gr of carrot
  • olive oil qb
  • 1 head of garlic
  • salt and pepper qb
  • juice of half a lemon

How to cook rice with shredded chicken

  • In a pan, put a little oil and the head of garlic. When boiling, add the rice.
  • Stir with a fork and add water. Cover and let it cook.
  • Grill the chicken breast, cut into strips, seasoned with salt, pepper and lemon juice.
  • Cook the cauliflower and carrots in boiling salted or steamed water.
  • Divide into individual servings and let cool completely before placing these lunch boxes in the fridge to freeze.

Cod Lasagna

Cod Lasagna

Kitchen:typical portuguese

Type:lunch or dinner

Setup time:00:50


  • 1 pack of fresh lasagna sheets
  • 500gr cod, desalted and shredded
  • 2l of milk
  • 1 onion
  • 1 clove of garlic
  • 7 c. butter soup
  • 6 c. wheat flour soup
  • 1 bay leaf
  • Zest of 2 lemons
  • Nutmeg, Salt and Pepper qb

How to prepare cod lasagna

  • For these frozen lunchboxes, cook the cod in a pan with water and bay leaf for 15 minutes.
  • Meanwhile, prepare the béchamel sauce: in a large pan put 6 c. of butter and place over medium heat.
  • When it melts, add the flour and stir until it thickens.
  • Remove from heat and add 1 l of milk. Mix well with a wire whisk to dissolve the flour clumps.
  • Bring to a boil again, add the rest of the milk and continue to stir.
  • As soon as it boils, put it on minimum and let it cook for another 5-7 minutes, stirring occasionally until it thickens.
  • Season with salt and nutmeg to taste.
  • When the cod is cooked, drain well and shred some pieces that are still large.
  • Finely chop the onion and garlic.
  • Bring to a boil in a pan or skillet, with the rest of the butter.
  • Season with salt and sauté for a few minutes until the onion is golden.
  • Add the cod, season with pepper and mix well. Let it cook for 5 minutes.
  • Turn off the heat and add the lemon zest.
  • Drizzle the codfish mixture with the béchamel sauce and mix well.
  • Place on a tray, alternating between layers with the lasagna plates and the codfish preparation.
  • If you’re going to eat it later with your family, you can freeze it anyway.
  • If you are going to take it in a lunch box to consume, for example, at work, then you should take it to the oven preheated to 180º for 35 minutes. Allow to cool and freeze in individual doses.

Oatmeal and Mushroom Quiche

oat and mushroom quiche


Type:lunch or dinner

Setup time:01:15 am


  • Ingredients for the dough
  • 2 cups of oat flakes
  • 50gr of butter
  • 1 egg
  • 1/2 c. of salt tea
  • Ingredients for the stuffing
  • 200gr of mushrooms
  • 1 c. butter soup
  • 1 c. olive oil soup
  • 100g sliced ​​leek
  • Salt and pepper
  • Ingredients for the topping
  • 1 cup ricotta cheese
  • 1/4 cup of milk tea
  • 2 eggs
  • 1 clove of garlic
  • Nutmeg, Salt and Pepper qb
  • grated parmesan cheese

How to make oat and mushroom quiche

  • Start by preparing the base, mixing the oatmeal, egg, butter and salt until everything is well connected and lining a pie pan.
  • Bake for 10 minutes in a preheated oven at 200°.
  • Prepare the filling by placing 1 tablespoon of butter and 1 tablespoon of olive oil in a frying pan and sautéing the sliced ​​mushrooms and leek until soft. Adjust salt and pepper.
  • In the blender prepare the topping.
  • Add the ricotta cream, milk, eggs, salt, pepper and nutmeg.
  • Remove the base from the oven, place the mushroom and leek preparation and cover with the cream you made in the blender.
  • Sprinkle with the cheese and bake in a preheated oven at 200° for 30 minutes or until golden brown.
  • When cool, place in individual containers and freeze.

How to defrost correctly?

If the meal is just for one person, then the ideal thing is that before freezing it, put it in individual doses. Or, if it’s for more than one element, use a container where you can put the amount needed for the number of people who will consume that meal.

The day before using these lunch boxes to freeze, you should place them in the fridge, where they can, during the night, defrost at the correct temperature.

Then just take it to work or heat it up at home, in the oven or microwave, according to the dish in question and the equipment you have available.

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