Lunch Recipe's

Whole Wheat Veggie Wrap

Ingredients

• 1 8-inch whole-wheat tortilla

• 2 tablespoons hummus

• ¼ avocado, mashed

• 1 cup sliced fresh vegetables of your choice

• 2 tablespoons shredded sharp Cheddar cheese

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Directions

1. 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

• 2 tablespoons whipped cream cheese

• 1 (8 inch) tortilla, preferably whole-wheat

• ¼ cup sliced peppers or cucumber

• 2 tablespoons shredded carrot

• 3 Easy Turkey Meatballs, sliced or crumbled 

• 1 tablespoon chopped basil or romaine lettuce 

• ½ cup mini pretzels (about 3/4 ounce)

• 5 celery sticks or cucumber slices

• ½ cup mixed berries or 1/2 apple, sliced

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Directions

1. 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

• 1 whole-wheat English muffin, split

• 1 teaspoon olive oil

• 2 medium carrots with tops (see Tips)

• 2 large hard-boiled eggs (see Tips)

• 1 tablespoon plus 1 tsp. mayonnaise

• 1 large romaine lettuce leaf, shredded

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Directions

1. 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.

2. Peel carrots, if desired; cut into sticks. Chop 1 Tbsp. of the carrot tops.

3. 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

• 2 slices multigrain bread

• ¼ ripe avocado

• 3 ounces cooked boneless, skinless chicken breast, sliced 

• 2 slices tomato

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Directions

1. 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

• 2 cups chopped rotisserie chicken

• ¾ cup chopped celery

• ⅓ cup lemon-herb aioli

• Cracked black pepper

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Directions

1. 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

• 2 (14 ounce) cans low-sodium hearty-style tomato soup

• 1 tablespoon olive oil

• 3 cups chopped kale

• 1 teaspoon minced garlic

• ⅛ teaspoon crushed red pepper (Optional)

• 1 (14 ounce) can no-salt-added cannellini beans, rinsed

• ¼ cup grated Parmesan cheese

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Directions

1. Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.

2. 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.

3. Divide the soup among 4 bowls. Serve topped with Parmesan.

Cucumber & Roasted Red Pepper Hummus Wrap

Ingredients

• 1 (8 inch) whole-wheat tortilla

• ¼ cup roasted red pepper hummus

• 1 mini cucumber, sliced (1/2 cup)

• ½ cup mixed salad greens, spinach or sprouts

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Directions

1. 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

• 1 cup roasted root vegetables (see associated recipe)

• ½ cup cooked or canned black beans, rinsed

• 2 teaspoons extra-virgin olive oil

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon ground coriander

• ¼ teaspoon kosher salt

• ¼ teaspoon ground pepper

• 4 corn tortillas, lightly toasted or warmed

• ½ avocado, cut into 8 slices

• 1 lime, cut into wedges

• Chopped fresh cilantro & salsa for garnish

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Directions

1. 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.

2. 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

• ¾ cup whole-milk ricotta cheese

• ½ cup coarsely chopped fresh basil, plus more for garnish

• ¼ cup chopped fresh chives, plus more for garnish

• 2 tablespoons extra-virgin olive oil plus 1 1/2 teaspoons, divided

• 1 teaspoon grated lemon zest

• 1 tablespoon lemon juice

• ½ teaspoon salt

• ¼ teaspoon pepper

• 4 (3/4-inch-thick) slices crusty whole-grain bread, toasted

• 2 small multicolored heirloom tomatoes, sliced 1/4-inch thick

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1. Combine ricotta, basil, chives, 2 tablespoons oil, lemon zest, lemon juice, salt and pepper in a food processor; process until smooth, about 1 minute.

2. 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.