What are some healthy lunch recipes that I can take to work?
iloveosu asked:
I do not have access to a microwave, but I do have a thermos that keeps everything REALLY hot for about 9 hours (so I’ll be fine if you suggest something that I could heat in the morning and put in there). I also have access to a refrigerator.
I do not have access to a microwave, but I do have a thermos that keeps everything REALLY hot for about 9 hours (so I’ll be fine if you suggest something that I could heat in the morning and put in there). I also have access to a refrigerator.
What types of healthy lunch recipes are out there that I can take to work? I’ve been searching around but I’ve only found 2 that I like. Thanks!
Christopher
July 10th, 2009 at 10:02 am
lewis
Click this link and then scroll down the screen for lunch suggestions:
Look for one of those cloth bags that has a compartment for plastic ice cubes for keeping food cold. Don’t forget to put the plastic ice cubes in the freezer each day after you get home.
Another thing we use to take to work were wide mouth thermoses. Keeps hot foods hot for several hours and you can eat out of it. Soup and a sandwich are great on those cold winter work days.
July 13th, 2009 at 10:47 am
Julie
1 pouch of Tuna or Chicken (Family Size)
1 can of garbonzo beans (or lentils) drained
Spinach
Bean Sprouts
Green Peppers / any other veggies you like
Low Fat Cheese
Mustard
Whole Wheat Tortillas
1. Drain the tuna and garbonzo beans real well, then mix together in a bowl with some seasoning (Mrs. Dash, garlic powder, chili powder, whatever you like)
2. Spread a thin layer of mustard on the tortilla. The first time I made these ahead of time, I didn’t do this and the tortillas got soggy. I’ve been meaning to try avocodo instead of mustard, but keep forgetting to get some when I’m at the store.
3. Place spinach leaves, tuna mixture, cheese, sprouts and other veggies on the tortilla.
4. Wrap up tortilla like a burrito.
5. Loosely wrap in aluminum foil.
When I go to eat them I roll the foil down a little at a time to cut down on the mess.
You can make any variation of raps for your lunch at work. Add just the incredients, cold cuts and cheeses you like.
OR Oriental Chicken Salad:
1egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoons salt
1/4 teaspoons pepper
1 boneless — skinless chicken breast half
oil for frying
3 cup chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot — julienned or shredded
1green onion — chopped
1 tablespoons sliced almonds
1/3 cup chow mein noodles
Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoons Grey Poupon Dijon mustard
1/8 teaspoons sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad. Cut each chicken breast into 5 strips. In one bowl, beat
egg with milk. In another bowl, combine flour with corn flake crumbs,
salt and pepper. Preheat oil over medium heat. Dip individual chicken
pieces in egg mixture and then roll in the flour mixture. Fry chicken
until browned, drain and set aside. Prepare salad by tossing the chopped
romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle
sliced green onion on top of the lettuce. Sprinkle almonds over the
salad, then the chow mein noodles. Cut the chicken into small chunks.
Place the chicken onto the salad forming a pile in the middle. Serve with
salad dressing on the side.
You can make so many different salads with pasta or rice. Add chicken or shrimp and any kind of veggies.
And for your thermos any soup…veggie soup, chicken soup, a cream of brocoli soup or simmilar soups. Here is one I like, a very healthy and delicious soup
Red Lentil Soup
5 cups water
1 cup dried red lentils
2 cups chopped onions
2 cups chopped potatoes
8 cloves garlic, peeled and left whole
1 tablespoon canola oil
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
salt and pepper
Add the first 5 ingredients to a large pot; cover and bring to a boil.
Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
Take pot from stove burner and set aside.
In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
Set spice mixture aside for 1 minute to cool.
Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
Add in lemon juice; stir to combine.
July 15th, 2009 at 3:46 am
Susanna
Soups.
If you have a wide mouth Thermos you can add stews or casseroles
July 18th, 2009 at 12:41 am
Sherry
Pasta salads are a good one, tuna, chicken, prawn, cheese. Anything you fancy really. How about making your own soups. Healthy as you know what’s gone into them