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A Delicious Dinner is a Delicious Lunch

 For those of us who struggle to bring lunch to work everyday know it's because 1) sometimes we don't know what to bring and 2) we just don't make the time because we have to find extra containers, find the right container which has eaten up our "free" time before we head into work. It's also because when you have a family at home, you want to save the leftovers for them so your spouse or partner isn't scrambling to plan a meal during their already busy day. Well, at least that's my dilemma however I'm about to share with you a quick dinner for 5 that is fast, easy, and portable. Did I say portable? Yes I did. 

Our journey for this dinner begins at one of my favorite grocery stores, Wegmans. Now I know what you're thinking, "Gemma, you just shared with us about saving money and you go to Wegmans?" I do but not for EVERYTHING and not ALL THE TIME. Wegmans is like a treat but just because you're tight on finances does not mean they don't have affordable merchandise. It's all in how you shop. With that said, I got their cilantro lime marinade which is about $3.59 for one bottle (price reported from their website). All you need is one bottle so you're not spending a fortune which is good. You will also be using fresh chicken tenderloins (price varies depending where you get it; I got mine from the flashfood so it was about $3-$5 for a big pack). Your next ingredient is rice; again, price also varies but we had a nice big stock from our local food pantry so all in all, this dinner cost $8.59 (choosing the higher end price from flashfood). 

I used my Chef Series II 3.2 QT Sauteuse with glass cover to cook the chicken in. This pan is amazing. It's non-stick, big enough to cook 3 rows of scallops (circular rows), and is easy to clean. The cover is great because it protects your fingers. There's no direct contact with the heat and allows you to get a nice firm grip to stir your contents or just let off some steam (get it? let off some steam? Okay, moving on...) 
I prepped the chicken, seasoned it with garlic powder then threw in the marinade making sure that each piece of chicken got coated. I did this in a my Thatsabowl which is perfect for prepping and mixing. 
After I mixed it, I set it in the pan and let it cook between 15-20 mins with my stove top set to 4 on the dial. Of course this will vary depending on your stove. Ours is a little older so I do have to watch as cooking times are not accurate on this stove. 

This is the finished product with the rice cooking in one of our older pots (soon to be replaced with Chef Series II 6.2 QT casserole pan with glass cover). I definitely recommend rice with this dish because the broth created by the marinade, garlic powder, and of course the natural juices from the chicken is amazing! It's definitely not a chicken and potato dish. 







Leftovers? Here is the fun part. I work 5 days a week, 7.5 hours a day and I want something quick and easy that I can heat up then eat comfortably in my office. The rice and chicken fit nicely in the medium shallow Vent 'n' Serve. Great presentation, appealing to the eye and reminds you why you're excited to have these leftovers for lunch. 
One container, even reheating, is able to allow you to enjoy the meal as if you just got done cooking it. 

The vent 'n' serve fits perfectly in my Thirty One lunch bag so you're not worrying about carrying your lunch in a plastic bag but in a wonderful bag that keeps your lunch at the ready. 

Dining out certainly can add up and you don't have to rely on take out to enjoy a good meal. This is what $8 can give you. As for the tools to give you this great meal, it's an investment that keeps giving and the best part, the only investment you need is a little time, a little fun, and great company. 






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