Lunch Recipe's
Whole Wheat Veggie Wrap
Ingredients
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1 8-inch whole-wheat tortilla
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2 tablespoons hummus
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¼ avocado, mashed
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1 cup sliced fresh vegetables of your choice
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2 tablespoons shredded sharp Cheddar cheese
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Directions
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Lay tortilla on work surface. Spread hummus and avocado on the tortilla. Add veggies and Cheddar and roll up. Cut in half before serving.
Turkey Meatball Wrap Lunch
Ingredients
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2 tablespoons whipped cream cheese
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1 (8 inch) tortilla, preferably whole-wheat
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¼ cup sliced peppers or cucumber
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2 tablespoons shredded carrot
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3 Easy Turkey Meatballs, sliced or crumbled
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1 tablespoon chopped basil or romaine lettuce
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½ cup mini pretzels (about 3/4 ounce)
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5 celery sticks or cucumber slices
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½ cup mixed berries or 1/2 apple, sliced
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Directions
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Spread cream cheese in a thin layer over tortilla. Top with peppers (or cucumber), carrot, meatballs and basil (or romaine), if using. Roll up like a burrito and cut in half. Pack in a divided bento-style lunchbox or in a separate lidded container along with pretzels, celery sticks (or cucumber slices) and berries (or apple). Refrigerate or keep cold with an ice pack until ready to serve.
Egg Salad English-Muffin Sandwich
Ingredients
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1 whole-wheat English muffin, split
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1 teaspoon olive oil
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2 medium carrots with tops (see Tips)
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2 large hard-boiled eggs (see Tips)
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1 tablespoon plus 1 tsp. mayonnaise
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1 large romaine lettuce leaf, shredded
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Directions
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Preheat a grill pan or skillet (not nonstick) over medium-high heat. Brush cut sides of English muffin halves with oil. Grill the muffins until both sides are lightly browned, 1 to 2 minutes per side.
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Peel carrots, if desired; cut into sticks. Chop 1 Tbsp. of the carrot tops.
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Dice hard-boiled eggs and place in a small bowl. Add mayonnaise and the chopped carrot tops; stir until combined. Divide lettuce between the grilled muffin halves; top with the egg salad. Serve the carrots on the side.
Avocado, Tomato & Chicken Sandwich
Ingredients
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2 slices multigrain bread
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¼ ripe avocado
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3 ounces cooked boneless, skinless chicken breast, sliced
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2 slices tomato
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Directions
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Toast bread. Mash avocado with a fork and spread onto one piece of toast. Top with chicken, tomato and the second piece of toast.
Creamy Rotisserie Chicken Salad
Ingredients
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2 cups chopped rotisserie chicken
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¾ cup chopped celery
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â…“ cup lemon-herb aioli
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Cracked black pepper
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Directions
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Combine chicken and celery in a medium bowl. Fold in mayonnaise and mix well to combine. Season with pepper.
Hearty Tomato Soup With Beans and Greens
Ingredients
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2 (14 ounce) cans low-sodium hearty-style tomato soup
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1 tablespoon olive oil
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3 cups chopped kale
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1 teaspoon minced garlic
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â…› teaspoon crushed red pepper (Optional)
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1 (14 ounce) can no-salt-added cannellini beans, rinsed
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¼ cup grated Parmesan cheese
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Directions
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Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.
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Heat oil in a large skillet over medium heat. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Stir in garlic and crushed red pepper (if using) and cook for 30 seconds. Stir the greens and beans into the soup and simmer until the beans are heated through, 2 to 3 minutes.
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Divide the soup among 4 bowls. Serve topped with Parmesan.
Cucumber & Roasted Red Pepper Hummus Wrap
Ingredients
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1 (8 inch) whole-wheat tortilla
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¼ cup roasted red pepper hummus
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1 mini cucumber, sliced (1/2 cup)
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½ cup mixed salad greens, spinach or sprouts
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Directions
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Place tortilla on a clean work surface. Spread hummus on the tortilla. Top with cucumber slices and greens (or spinach or sprouts). Roll up the tortilla and cut in half to serve.
Roasted Vegetable & Black Bean Tacos
Ingredients
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1 cup roasted root vegetables (see associated recipe)
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½ cup cooked or canned black beans, rinsed
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2 teaspoons extra-virgin olive oil
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon ground coriander
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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4 corn tortillas, lightly toasted or warmed
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½ avocado, cut into 8 slices
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1 lime, cut into wedges
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Chopped fresh cilantro & salsa for garnish
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Directions
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Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.
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Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.
Ricotta-Tomato Toast for Breakfast, Lunch or Dinner
Ingredients
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¾ cup whole-milk ricotta cheese
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½ cup coarsely chopped fresh basil, plus more for garnish
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¼ cup chopped fresh chives, plus more for garnish
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2 tablespoons extra-virgin olive oil plus 1 1/2 teaspoons, divided
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1 teaspoon grated lemon zest
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1 tablespoon lemon juice
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½ teaspoon salt
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¼ teaspoon pepper
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4 (3/4-inch-thick) slices crusty whole-grain bread, toasted
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2 small multicolored heirloom tomatoes, sliced 1/4-inch thick
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Combine ricotta, basil, chives, 2 tablespoons oil, lemon zest, lemon juice, salt and pepper in a food processor; process until smooth, about 1 minute.
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Spread the mixture evenly over toast slices. Top with tomatoes; drizzle with the remaining 1 1/2 teaspoons oil. Garnish with additional basil and chives before serving, if desired.