Moroccan Chickpea Soup from Cook’s Illustrated’s The Best 30-Minute Recipe – This was pretty tasty, but the chickpeas soaked up almost all the broth, so it wasn’t a great option for lunches. Since I didn’t care if it took me exactly 30 minutes to make this, I streamlined it and cooked everything in one pot – I just skipped the part where you warm the broth and other ingredients, and just added them to the same pot with the ingredients that were sautéed.
Quick Chicken and (Baby) Broccoli with Spicy Peanut Sauce from Sheet Pan Suppers – Delicious and very easy to put together! You cook everything on a half sheet pan, and as this one was broiled it was super fast to get on the table once it started cooking – we actually had to wait for the rice to finish because I had misjudged that. Whoops!
Sesame Snap Peas & Baked Tofu with Spicy Peanut Sauce from Sheet Pan Suppers – This was very easy and pretty tasty, but the tofu was still pretty boring – it’s just coated in the sauce before being cooked, and since it’s already sauced it doesn’t crisp up at all. I might try this again by baking the tofu until golden first – at least then it has some chew to it – and then proceeding with the recipe. Another option might be to press and slice the tofu and then set it in the sauce for several hours to marinade.
Ultimate Veggie Burger – I made these and served them with a salad for lunches – pretty tasty! I halved the recipe and wound up with six smallish patties. In the future I think I will make the full batch, as I found that two patties was not quite enough lunch for me (I don’t usually bring any side dishes for my lunch, though).