If you’re looking to save money, eat healthy or be the envy of all your coworkers, look no further. One (if not all) of these healthy lunch recipes is bound to appeal to you:
Who doesn’t love a refreshing green salad for lunch? A great idea for packing a salad is to use a mason jar. How do you store all of those ingredients together and keep it from getting soggy? Layering is your answer. Start with your dressing, this salad has simple sherry vinaigrette. Next add your grain, protein or anything else that is chunky (in this case add your pears). Then add your fixings (for this salad it will be pecans, pomegranate seeds and blue cheese). Last, but not least, add your greens.
- 1 pear, cored and thinly sliced.
- 3 cups of spinach leaves, divided
- ½ cup pomegranate seeds
- ¼ cup roughly chopped pecans
- 2 ounces crumpled blue cheese
- 3 tablespoons Sherry Vinaigrette
- 1 quart-size Mason jar
- 2 ½ tablespoons sherry vinegar
- Pinch of salt
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil
Whisk together the vinegar, salt and pepper. Slowly add the olive oil, whisking, until dressing thickens.
When you are ready for lunch, just open the jar and turn it over. The greens will be on the bottom and the dressing will be on top.
If you need a little more than greens in your lunch, try out this recipe. Not only is it tasty, but it will allow for less time waiting in line at the microwave and more time enjoying your lunch break.
- 2-3 small zucchini, cut in fourths lengthwise
- 4-5 turkey Italian Sausage links
- 1 can sliced black olives
- 1 jar (12 oz) roasted red bell peppers
- ½ cup coarsely grated Parmesan cheese
- 1 cup of bottled Italian Vinaigrette
- ¼ cup chopped fresh basil
- 1 tablespoon dried basil.
- Cut zucchini lengthwise into fourths, then cut into pieces about ¾ inch long. Cook zucchini about 5 minutes in boiling, salted water, then drain well and cool. While the zucchini cooks, wash fresh basil and chop finely. Mix fresh and dried basil into dressing.
- Drain the zucchini well, then put zucchini into small Ziploc bag with about ¼ cup of the dressing and let it marinate on the counter until you are ready to assemble the salad. 1 to 2 hours would be best, but 20 minutes will be enough to get the flavor.
- Sauté sausage in small amount of olive oil in a large frying pan until it is firm and nicely browned on all sides. Once cooked let cool and cut into slices about ½ inch thick.
- Cook pasta until it is slightly al dente; you do not want to overcook your pasta. Rinse with cold water.
- Drain olives, and red peppers. Cut peppers into bite-sized pieces. Once pasta has cooled mix pasta, sausage, olive and peppers. Add zucchini, remaining dressing and parmesan. Mix gently.
- Chill for at least one hour.
You’ll need to make this the night before, but it will be worth it. This lunch you can eat on for days or maybe bring some for your favorite co-worker. They will love you for it. It’s best served warm and reheated in the oven, but for lunch just microwave it for a minute or two.
- 1 puff pastry sheet
- 2 tablespoons pesto
- 10 large cherry tomatoes
- 1 red bell pepper
- 1/3 cup grated parmesan
- Dash of olive oil
- Pre-heat your oven to 390 degrees.
- Roll out your puff pastry on parchment paper and spread pesto over.
- Place halved cherry tomatoes and red bell pepper strips over pesto. If you’re feeling a little wild you could add zucchini, or crumbled tuna.
- Add a dash of olive oil, sprinkle with grated parmesan and bake for30-40 minutes, or until the crust is golden brown and the filling is bubbly.
If you hit the snooze button one too many times, and need to get your lunch fixed fast before running out the door, this is a perfect quick fix for lunch. The best thing is it’s so much healthier than having to grab fast food or going to the dreaded vending machine for food (that never ends well). This recipe is so easy there isn’t even measurement involved, just use as much as you want of each ingredient.
- Two slices of rye bread
- Cottage Cheese
- Chopped chives
- Diced tomatoes
- Diced cucumbers
Mix cottage cheese, chives, tomatoes, cucumbers, salt and pepper to taste. Place in container. When you are ready for lunch just spread the mixture onto your two slices of rye bread and enjoy.
We can’t have a list of lunch favorites without a good old sandwich, and this is anything but your regular turkey sandwich. It’s got some sweet, spice and everything nice. This one you will probably want to have everything separated and put it together during your lunch break to the bread and greens from getting too soggy.
- 1 ciabatta roll
- 3-4 turkey slices
- 2 whole (round) peach slices
- 4 slices of brie cheese
- ¾ cup Arugula
- ¼ cup mayo
- 1 tablespoon of sriracha sauce
- ¼ tablespoon of chili powder
- Slice ciabatta roll; top with turkey slices, peach slices, and brie cheese.
- Cook open face until cheese is melted.
- Top with arugula and spicy mayo.