5 x 5 x 5: A 5 – Day Meal Plan for Remote Workers

Monday

Breakfast: Frittata Breakfast Pizza  

• 4 Large Eggs
• ¼ cup Tomato Sauce

• 

  ½ cup Mozzarella Cheese

• ½ cup Pepperoni Bacon 
• 2 cups Baby Spinach
• (salt and pepper for seasoning)

Directions: 

Step 1: Preheat the oven to 425°F/ 218°C.

Step 2: In a deep pot. Heat water, wait until bubbles will come out. Blanch the spinach for 8 to 10 seconds. Remove and let it drain.

Step 3: In a large bowl, whisk eggs and season it with salt and pepper. Heat the large skillet and pour the oil. When the oil is already hot, pour the egg mixture. Wait until edges are cooked, it is about 4 to 5 minutes.

Step 4: Remove the skillet from the heat and let it sit for 10 minutes. Top the egg with tomato sauce, pepperoni, and cheese.

Step 5: Bake until eggs are cooked through, 5 to 6 minutes more. Serve

Lunch: Creamy Spinach Chicken

• 4 Boneless Chicken Breast 
• 285 grams Baby Spinach
• 1 cup Heavy Cream
• 3/4 cups Low Sodium Chicken Broth
• 5 Cloves of Garlic
• Parmesan Cheese (optional)
• Salt and Pepper for Seasoning

  

Directions:

Step 1: Heat olive oil or any oil in a skillet over medium heat. Rub the chicken breasts with salt and pepper. Place chicken breasts in the skillet and cook for 8 minutes, or until chicken is easy to move and edges are opaque.

Step 2: Remove the chicken from the skillet. Leave the skillet on the stove. Stir in the garlic and cook for 30 seconds, or until it changes to almost brown.

 Step 3: Add chicken broth and scrape up the pieces stuck at the bottom of the pan. Wait until it boils. Pour in the heavy cream and let simmer for a couple of minutes.

Step 4: Add baby spinach; cook for a minute, or until just wilted. Melt in the parmesan cheese.

Step 5: Return chicken breasts to the skillet to simmer with the sauce for about 3 to 4 minutes. Remove from heat.

Dinner: Caprese Salad

• 225g Cherry Tomatoes
• 4 tablespoons of Extra Virgin Olive Oil
• ¾ g Medium and Large Wedge Tomatoes
• 110g Mozzarella Cheese, Room Temperature
• 1/8 cup Basil Leaves
• 1/8 cup Balsamic Vinegar (optional)
• Salt and Pepper Seasoning

Directions: 

Step 1: Toss cherry tomatoes along with 1 Tbsp. of oil and salt. 

Step 2: Arrange the wedge tomatoes on a platter, slightly overlapping. Season the tomatoes. 

Step 3: Put the mozzarella in between the tomatoes. Slightly season the mozzarella.

Step 4: Spread the cherry tomatoes onto the platter. Drizzle everything with the remaining extra virgin olive oil. Let it sit up to 30 minutes in order for the flavor of the tomatoes and mozzarella to be released. 

Step 5: Drizzle the salad with balsamic vinegar and top it with basil. You can adjust the salt and oil according to your liking. 

Tuesday

Breakfast: Eggs and Chorizo Wraps

• 120g Fresh Chorizo
• 2 large Eggs
• ½ tablespoons 2% Milk
• ½ cup Shredded Cheddar Cheese
• 2 flour Tortillas (8 inches), warmed 
• Optional toppings: Thinly sliced green onions, minced fresh cilantro, and salsa

 Directions:

Step 1: Remove chorizo casings. Make sure there are no casings left. 

Step 2: In a large cast-iron or another heavy skillet, cook chorizo over medium heat good for 6-8 minutes. Break into crumbles. until cooked through.

Step 3: Remove and drain the chorizo from the pan. Return the chorizo on the pan. 

Step 4: Whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains.

Step 5: Stir in cheese. Wait for it to melt. Spoon 1/2 cup egg mixture across the center of each tortilla. Add toppings of your choice. Fold the tortilla. 

Lunch: Mexican Mostaccioli 

• 125g Package Mostaccioli Pasta
• 1/4 kg Ground Beef
• 170g Picante Sauce
• 160g Can Stewed Tomatoes with Juice
• 3/4 cup Shredded Mexican-style Cheese

Directions: 

Step 1: Bring a large pot to a boil. Put in salt and oil. When boiling, put the pasta onto the pot. Stir from time to time to avoid pasta from sticking. Taste, if cooked, drain it with cold running water. 

Step 2: Cook and stir ground beef in a large pot over medium-high heat until the beef is brown. Usually, it takes 5 to 7 minutes. 

Step 3: When cooked, remove the beef from heat and drain and discard any excess grease. Use tissue or parchment paper to remove the grease. 

Step 4: In a pan, put the Picante sauce. Let it boil and add the beef. Stir occasionally until tomatoes soften completely. 

Step 5: Add the pasta gently onto the sauce. Add Mexican-style cheese; cook and stir until the cheese is melted. 

Dinner: Enchilada Rice

• ½ kg Lean Ground Beef 
• 1/2 cup Sliced White/Red Onion
• 1/2 cup Chopped Green/Red Bell Pepper
• 1 cup Cooked Brown/White Rice
• 3/4 cup Store-bought Salsa
• 1 cups Frozen Corn Thawed [optional]
• 1/2 cup Shredded, Reduced-fat Cheese [optional]

Directions:

Step 1: Cook the rice. When cooked set aside. 

Step 2: Heat the pan, add onion and pepper onto the pan. Cook until the beef is brown. 

Step 3: Remove the beef from the pan and drain it. 

Step 4: Using the same pan, add the cooked rice, beef, and salsa in the pan for 8 to 10 minutes. You may add broth or water from sticking. 

Step 5: Top the cheese and wait until it melts. 

 Wednesday

Breakfast: Milky Chocolate Rice Porridge (Champorado)

• 
5 cups Water
• 
1/2 cup Cooked Rice/ Day-old Rice
• 
3/4 cup Cocoa Powder
• 
1/2 cup Sugar
• 
1/2 cup Evaporated Milk

Directions: 

Step 1: Cook the rice. 

Step 2: In a deep pot over medium heat, add water and bring to a boil. Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.

Step 3: Sift the cocoa powder properly. In a bowl, mix the cocoa and the sugar. 

Step 4: Add the cocoa-sugar mixture onto the rice when the rice is already translucent and the liquid is reduced to desired consistency. 

Step 5: Ladle into bowls, drizzle with evaporated milk, and serve hot.

Lunch: Adobo with Rice

• 6 Cloves Garlic, crushed
• 1 pc Onion, sliced
• 1 kg. Chicken Cut-Ups
• 2 tbsps. Vinegar
• 1/4 cup Soy Sauce
• 2 pcs Bay Leaves (Optional)
• 1 tsp Brown Sugar, packed (Optional)
• Salt and Pepper for seasoning

Directions:

 Step 1: Heat oil in the pan. When the pan is hot, sauté garlic and onions.

 Step 2: Add chicken and sear on all sides.

 Step 3: Pour in the vinegar, soy sauce, and water. Add [bay leaves], pepper, [brown sugar], and salt. Bring to a boil over high heat then reduce heat to simmer.   

Step 4: Heat a pan. Remove chicken pieces from sauce and transfer it to the heated pan. Fry until it is brown and shiny. 

Step 5: Put back fried chicken pieces into the sauce. Adjust the taste according to your liking. Let it simmer again for another 10 minutes or until the sauce has thickened. 

 Dinner: Pan Seared Orange Pork Chop

• 6 tbsp. Orange Marmalade
• 4 tbsp. Soy Sauce
• 300g Pork Chop
• ¼ cup Green Onion
• 20g Siling Haba (Chili Pepper)

Directions: 

Step 1: Combine 3tbsp.orange marmalade, 2 tbsp. soy sauce, and pepper. Add pork

Step 2: Marinate the pork for 1 hour or up to 12 hours.  

Step 3: Make the glaze: Whisk together 3tbsp.marmalade, chili pepper, and 2 tbsp. soy sauce. Set aside.

Step 4: Heat oil in a skillet over medium heat. Pan-fry pork until cooked through, 2 to 3 minutes per side. Add glaze. Cook and turn chops until coated in glaze. 

Step 5: Transfer pork to a plate. Drizzle with glaze. Garnish with green onions, if desired. 

Thursday

Breakfast: Banana Pancake with Bacon and Egg on the Side

• 1 Medium Overripe Banana
• 3 large Eggs
• 3 pcs. Bacon 
• 1 tablespoon Butter
• ¾ cup Maple Syrup/Honey/ Sugar Syrup
• 1/8 teaspoon of Baking Powder (optional) for Fluffier Texture

 Directions:

Step 1: Mashed banana. Add baking powder. Mix in the two large eggs.  Whisk until everything comes together. 

Step 2: Heat a non-stick pan. Put oil or a little amount of butter. Scoop the banana batter mixture onto the pan. 

Step 3: Cook the butter for 1 minute each side. 

Step 4: On a separate pan, heat the pan. Put oil and cook the egg, you can choose whatever kind of eggs you like. After cooking the egg, toss the bacon. Cook and wait for the bacon to turn brown.

Step 5: Stack the pancake. Put butter on top and drizzle it with syrup. Arrange the egg and bacon on the side.

 Lunch: Meatball Slider

• ½ kg Ground Beef (preferably chuck)
• ¼ cup Onion, Diced
• 340 ml Marinara Sauce
• 12 Dinner Rolls
• ¾ Mozzarella/Cheddar/Parmesan Cheese 
• Salt and Pepper for Seasoning

Directions: 

Step 1: Mix beef, onion, salt, and pepper. When combined, roll it and freeze it for 4 hours or overnight.

Step 2: Heat a pan and pour ½ cup of oil. Wait for the oil to be hot and drop the frozen meatballs. Cook meatballs until brown, make sure it is not overcooked because it will go back in the oven. Remove the meatball out from the pan. 

Step 3: Slice the dinner rolls in half. Lay the bottom part on the pan. Put the meatballs on the dinner roll then cover it marinara sauce, and cheese. 

Step 4: Cover the layers with the top part of the roll. Brush the top part with olive oil and cover the pan with aluminum foil or parchment paper. 

 Step 5: Bake the slider for 5 to 10 minutes at 350°C. Remove and pull. 

 Note: You can buy store-bought meatballs for faster preparation.

Dinner: Lemony Braised Chicken with Tomatoes

• 4 Chicken Legs (thigh and drumstick)
• 2 small Onions, thinly sliced
• 1kg. Mixed Tomatoes, cut into wedges if large
• 3-inch Cinnamon Sticks
• 1 tbsp. Fresh Lemon Juice
• Lemon wedges (for serving)   

Directions:

Step 1: Wash and drain the chicken properly. Season the chicken with salt and pepper. Let it sit for at least 5 minutes

Step 2: Heat oil in a heavy shallow pot over medium-high. Cook both sides of the chicken until the skin is deep golden brown, 10 to 12 minutes. Transfer to a plate.

Step 3: Reduce heat to medium and add onions to the same pot. Cook, stirring occasionally, until very soft and just beginning to brown around the edges, 8 to 10 minutes. Add tomatoes and cinnamon sticks. Cook, stirring occasionally until tomatoes are softened and juices 

Step 4: Uncover the pot and continue to simmer for 45 to 60 minutes and until juices are thickened and meat is close to falling off the bone. 

Step 5: Add lemon juice. Taste and season with more salt and pepper as needed. 

Do Ahead: Chicken can be braised 3 days ahead. Let cool in liquid; cover and chill. Reheat gently before serving.

Friday

Breakfast: Korean Omelet

• 2 Large Eggs 
• 3 pcs. Strips of Bacon
•  ½ cup Carrots
• 1 Broccoli, Crown
• A pinch of salt and pepper 

Direction:

Step 1: Crack and beat 2 eggs. Add in some salt and pepper. 

Step 2: Heat up the pan and grease it unless using a non-stick pan. Chop up all the other ingredients into small pieces. 

Step 3: Pour the beaten eggs into the pan evenly.

Step 4: Wait for it to be slightly cooked before garnishing the chopped ingredients on it. Slowly turn the side of the omelets using a spatula. 

Step 5: Roll the whole thing and let it cook for a while. After that, cool it for a while and cut into bite-size.

Lunch: Stir Fry Kimchi with Pork Belly

• 300 g  Pork Belly
• 1 tbsp. Soy Sauce 
• 1 tbsp. Rice Wine
• ½ kg. Kimchi 
• 1 stalk Green Onion 
• 1 tbsp. Sesame Seeds (optional)

 Directions:

Step 1: Slice the pork belly as thin as possible.  Marinate in tamari/soy sauce and rice wine for about 10 minutes or overnight. Cut your kimchi if it is not pre-cut. 

 Note: You can request your butcher to slice it thinner. 

Step 2: Heat a heavy bottom pan or cast iron. Add the marinated pork belly while the pan is hot, stir fry until nicely browned. It should take about 5 to 10 minutes. 

Step 3: Add the kimchi into the pan, stir fry for another 2 minutes, for the flavor of kimchi and pork to completely mix. 

Note: You can buy your kimchi or you can make one. 

Step 4: Turn off the heat. Thinly slice the green onion, and add to the stir fry. 

Step 5: If available, sprinkle sesame seeds on top as garnish. 

Dinner: Gochujang-Marinated Skirt Steak

• 3 tbsp. Gochujang (Korean hot pepper paste), plus more for serving
• 3 Tbsp.  Olive Oil, plus more for the grill
• 3Tbsp. plus ½ cup Seasoned Rice Vinegar
• 1 medium Red Onion, halved through root end
• 1 Skirt Steak (about 1 pound), halved crosswise
• Tortillas (optional)

 Directions:

Step 1: Combine 3 Tbsp. gochujang, 3 Tbsp. oil, and 3 Tbsp. vinegar, half of the onion, and salt. 

Step 2: Add steak and seal bag. Make sure to press out the air.  Chill at least 30 minutes. For best results, marinate overnight. 

 Step 3: Meanwhile, thinly slice the remaining half of onion and combine in a large bowl with remaining ½ cup vinegar and a pinch of salt. Let sit until the onion is softened, and drain.

Step 4: Prepare a grill for medium-high heat; brush the grill with oil. Remove steak from bag, letting excess marinade drip off; discard marinade. Grill turning once or twice for 4-6 minutes, depending on the size of the meat. 

Step 5: Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain. Season meat with more salt and serve with tortillas, pickled onion, and more gochujang.