In the hustle and bustle of modern life, one of my favorite ways to show my husband love is to pack his weekly lunchboxes.
Food has always been my love language, so I’ve been packing my husband’s weekly lunchboxes for five years. It is my simple gesture to put together a week’s worth of delicious and nutritious meals so my husband has something to look forward to every day at his job.
He recently started his new job where he no longer works from home, so I am now back to packing my husband’s weekly lunchboxes. I thought I’d bring you along with me if you are also looking for weekly lunchbox ideas, whether it is for your loved ones or yourself.
Here is the YouTube video of me packing my husband’s weekly lunchboxes so we can pack together!
I dont know about you, but I love cooking while watching other people cook.
Let me know if you enjoy these types of longer-form videos to go alongside the blog post, and I can definitely make this a monthly series where we pack my husband’s weekly lunchboxes together!
In this blog post, I will be going over my husband’s weekly lunchboxes and sharing detailed recipes.
MONDAY: GARLIC BLACK PEPPER CHICKEN (20 MINUTES ONLY!)
Tender, juicy, and buttery Black Pepper Chicken is ready in less than 20 minutes! Get your rice prepared because this Garlic Black Pepper Chicken is one of the BEST recipes I’ve ever created.
Combining Taiwanese night market Black Pepper sauce and sizzling chicken steak, this recipe is easy and is now my favorite way to enjoy chicken. You already have all the ingredients in the fridge, so make this Garlic Black Pepper Chicken for dinner this week; you can thank me later.
I also shared on my YouTube video how to quickly debone a chicken thigh in less than 30 seconds!
- 4 pieces of boneless chicken thigh with the skin on
- Salt and Pepper to season
- 1.5 tbsp of Butter
Black Pepper Sauce
- 3 tbsp of Oyster sauce
- 2 tbsp of Soy Sauce
- 0.5 tbsp of Black Pepper (adjust to your spice tolerance)
- 1.5 tbsp of Garlic (minced)
- 2 tbsp of Honey
- 2.5 tbsp of Ketchup
TUESDAY: VEGETABLE CHOW MEIN PLUS HONEY GARLIC SHRIMP (BETTER THAN TAKEOUT!)
Who’s ready to make Vegetable Fried Noodles in 20 MINUTES? Healthy and delicious Vegetable Fried Noodles is one of my go-to recipes that is affordable and easy to make at home—the savory and slightly sweet sauce pairs perfectly with any vegetables of your choice.
If you are having a hard time getting vegetables in your system, this Vegetable Fried Noodles recipe is for you! You can use any vegetables you have in the fridge!
To give my husband some extra protein for his weekly lunchboxes, I also included honey garlic shrimp on the side. Honey garlic shrimp is super easy to make at home, and it tastes even better than takeout! Plus, it only takes 20 minutes to make at home, perfect for an easy weeknight dinner or for meal prepping.
- 450g of Noodles
- 1 cup of Cabbage (sliced)
- ½ Large Onion (sliced)
- 5 stalks of Celery (cut into thin strips)
- ½ Carrot (shredded)
- 1 Small Zucchini
Honey Garlic Shrimp
- 1.5 lb of shrimp (peeled)
- ¼ cup of cornstarch
- 1 tsp of Paprika
- 1 tsp of garlic powder
- Salt and pepper
- 8 cloves of Garlic (minced)
- 2.5 tbsp of Soy Sauce
- 2 tbsp of Honey
- 1 tbsp of Oyster Sauce
- 1 tbsp of Red Chili Flakes (optional)
WEDNESDAY: CRISPY PORK BELLY KIMCHI FRIED RICE AND KOREAN SPINACH SALAD
Crispy Pork Belly & Kimchi Fried Rice is one of my go-to comfort foods. Out of all of my fried rice recipes, this 100% is the one that I crave and make the most.
The sourness of the kimchi balances perfectly with the saltiness of the pork belly. You can also use bacon as well! I always get maple bacon because I love how it tastes with spicy food.
OPTIONAL; however, it is HIGHLY RECOMMENDED that you fry an egg with this recipe. I stand by what my mom always says, “egg yolk makes everything better.” If you are vegetarian, feel free to remove the bacon and use mushroom instead, and for those that don’t eat pork, kimchi pairs SUPER WELL with beef short ribs as well.
Korean Spinach Salad (Sigeumchi Namul) takes less than 10 minutes to make and can last in the fridge for a whole week! We are making two flavors today, one spicy and one savory; both flavors taste good with everything and are super simple to make.
Make Sigeumchi Namul in bulk once a week, and you have vegetables ready to go for the rest of the week!
Kimchi Fried Rice
- 3 cups of cold, day-old rice
- 4 slices of Bacon or Pork Belly
- 1.5 cup of chopped Kimchi
- 1 onion, chopped
- 2 green onion, chopped
- 1.5 tablespoons Korean red chili paste
- 2 tsp of Korean Chilli Flakes (Optional)
- 1 tbsp of Soy Sauce
- 1 tbsp of Sesame Oil
- 1 Large Egg (Optional)
- 1.5 lb of Fresh Spinach (with the stems on)
- 4 cloves of Garlic minced
- 3 tbsp of Soy Sauce
- 3.5 tbsp of Sesame Oil
- 1 stalk of Green Onion chopped
- 2 tbsp of Sesame Seeds crushed
- 1 tsp of Sugar
- 0.5 tbsp of Korean Red Chili Flakes
- 0.5 tbsp of Korean Chili Paste
THURSDAY: CREAMY COCONUT CURRY (ONE POT DINNER)
Who doesn’t love one-pot dinners? Easy and delicious CREAMY Coconut Chicken is one of my favorite lazy weeknight dinners from my student days!
The chicken is tender and coated in a creamy mushroom coconut curry sauce and will have you eating bowls and bowls of rice. This Coconut Chicken also tastes fantastic the next day, perfect for meal prepping! Give this creamy coconut chicken a try, and I promise you will also be making it every week.
Creamy Coconut Chicken
- 6 chicken thighs (bone-in and skin-on)
- Salt and Pepper
- 0.5 tbsp of Tumeric
- 0.5 tbsp of Paprika
- 1 tbsp of Garlic Powder
- 1 Can of Coconut Milk (~14 ounces)
- 2 tbsp of Tomato Paste
- 1.5 tbsp of minced Garlic
- 1 large onion (sliced)
- 10-15 Mushroom (sliced)
- 2 tbsp of Curry Powder
- 0.5 tbsp of Garam Masala
I hope you liked this blog post and got some inspiration when it comes to weekly lunchboxes.
Let me know if you want to see more husband’s weekly lunchboxes and what was your favorite lunchbox this week!