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5 Healthy Lunch Recipes You Can Take To Work
Some days the best healthy lunch recipes come from the previous night’s dinner. It really saves time and is super easy to dump leftovers into a portable container and have lunch already made. Other days you just gotta have something different. Here are a few of our favorite healthy lunch recipes.
Hummus, Salad, and Meat Wrap
Ingredients
Hummus (freshly made or store bought)
Romaine lettuce
Cucumbers
Cherry tomatoes
Baby carrots
Sliced lamb, turkey, or chicken
Whole wheat wrap
½ cup extra virgin olive oil and vinegar
Directions
Cut up veggies and prepare salad mix with oil and vinegar. Spread hummus on wrap and top with salad and meat. Roll it up and enjoy.
Turkey Veggie Sandwich
Ingredients
Leftover turkey breast, cut chunks (or low sodium lunch meat)
Baby spinach
Red pepper
Red Onion
Tomato slice
Whole wheat bun
Slice of low fat mozzarella cheese
Oil and vinegar
Directions
Cut up veggies and meat; put in bowl. Mix veggies, meat, and oil and vinegar. Place on whole wheat bun; top with cheese.
Tuna Noodle Soup
Ingredients
1 (8 ounce) package egg noodles
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can reduced fat cream of mushroom
½ soup can of no fat milk
1 cup frozen or fresh green peas
1/2 cup chopped red bell pepper
1 onion, diced
Salt and pepper to taste
Directions
Boil noodles; drain. Put pasta back in pan and add tuna, cream of mushroom soup, milk, peas, red bell pepper, onion, and salt and pepper to taste. Stir and simmer until hot. If needed, add more milk.
Beef n Broccoli Stir Fry
Ingredients
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
5 cubes beef bouillon
6 cups water
4 ounces linguine pasta
1/2 cup fat free beef broth
1 cup small fresh mushrooms
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
Mix together the soy sauce, Italian dressing, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes. While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil; add pasta for 8-10 minutes. Drain.
Warm up the saute skillet and place beef in the pan. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
Bean Burritos
Ingredients
1 (15 oz.) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) whole wheat tortillas
1 cup shredded Monterey Jack cheese
Directions
Rinse beans in cold water, drain well. Next combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.
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