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Sunday Suppers with Lunchbox Love – Corned Beef Favorites and a BONUS Green Smoothie

Hi All! Is anyone else busy these days?!?! Of course, you are! You have kids! I always think we’re going to have a “slow” week and then, BAM I am so wrong! There’s no such thing right now in our busy lives. Our goal, here at Lunchbox Love, is to HELP a little! How about a two for one on Sundays? It may just help you catch a break breath! THat’s our goal at least! Hug your loved ones while the second supper almost makes itself. Here goes!

First off, do you celebrate St. Patrick’s Day? If not, I suggest you do! In recent years, I have been making the meal of all meals for St. Patrick’s Day. The tough part of making meals is the planning part. So, consider it planned – you’re going to make corned beef in your beloved InstaPot. Thanks, Skinny Taste for the delish recipe!

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  • 2 pounds trimmed, lean corned beef brisket
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 1 cup frozen pearl onions
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns
  • 1 medium head cabbage, cut into 6 wedges


  1. Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water.
  2. Cover and cook on high pressure 1 1/2 hours. Natural release then open.
  3. Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
  4. Remove meat and slice into 6 pieces.


  • 2 tsp olive oil
  • 2 leeks, chopped (whites and light green only)
  • 2 cloves garlic
  • 3 medium carrots, chopped
  • 1 yellow pepper, chopped
  • 1 lb lean corned beef brisket (yields 9 oz cooked)
  • 6 cups of water
  • 2 bay leaves
  • 1/4 cup chopped parsley, plus more for garnish
  • 1 large potato, peeled and cubed
  • 1 small head cabbage, cored and chopped
  • fresh pepper to taste



  1. In a large pot or Dutch oven, heat oil over medium low heat.
  2. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
  3. Add ALREADY COOKED corned beef, bay leaves, parsley and water; cover and bring to a boil.
  4. Add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
  5. Cook until the potatoes and cabbage are tender, about 45 more minutes.

I modified this recipe because the corned beef is already cooked! Yay! How about that!


Celebrate St. Patrick’s Day with something Green and Healthy (shhh…don’t tell the kids!)

Green Smoothie from Lunchbox Love’s CEO, Judi

  • 1 cup or more of ice
  • 1/2 cup of fresh organic spinach
  • 1 whole ripe frozen or regular banana
  • 1-1 1/2 cups of your favorite milk (oat milk, soy, almond etc…)
  • 1 scoop of vanilla protein powder
  • 1 tablespoon or more of honey (I mostly leave this out but your kids may like it)
Blend it up and add more ice if you want to make an ice cream-like consistency! YUMMM!


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