Lunch Dishes To Make


23 Best Simple Healthy Lunches Best Recipes Ideas and Collections
23 Best Simple Healthy Lunches Best Recipes Ideas and Collections from eatandcooking.com

1. Classic Caesar Salad

Ingredients:

- 1 head of romaine lettuce

- 1/2 cup of Caesar dressing

- 1/4 cup of grated Parmesan cheese

- 1 cup of croutons

Instructions:

1. Wash and dry the romaine lettuce, then chop it into bite-sized pieces.

2. In a large bowl, combine the lettuce, Caesar dressing, Parmesan cheese, and croutons.

3. Toss everything together until the lettuce is evenly coated in the dressing.

4. Serve the salad immediately and enjoy!

Nutrition:

Serving size: 1 salad

Calories: 350

Protein: 10g

Carbohydrates: 25g

Fat: 25g

2. Chicken Stir-Fry

Ingredients:

- 2 boneless, skinless chicken breasts

- 1 bell pepper

- 1 onion

- 2 cloves of garlic

- 1/4 cup of soy sauce

- 2 tablespoons of vegetable oil

Instructions:

1. Slice the chicken breasts into thin strips.

2. Chop the bell pepper and onion into bite-sized pieces.

3. Mince the garlic cloves.

4. Heat the vegetable oil in a large skillet over medium heat.

5. Add the chicken to the skillet and cook until it is no longer pink.

6. Add the bell pepper, onion, and garlic to the skillet and cook until they are tender.

7. Stir in the soy sauce and cook for an additional 2 minutes.

8. Serve the stir-fry over rice or noodles and enjoy!

Nutrition:

Serving size: 1 plate

Calories: 400

Protein: 30g

Carbohydrates: 25g

Fat: 15g

3. Caprese Sandwich

Ingredients:

- 2 slices of bread

- 1 tomato

- 4 slices of mozzarella cheese

- 1/4 cup of fresh basil leaves

- 2 tablespoons of balsamic glaze

Instructions:

1. Slice the tomato into thin rounds.

2. Layer the mozzarella cheese, tomato slices, and basil leaves on one slice of bread.

3. Drizzle the balsamic glaze over the sandwich.

4. Top with the second slice of bread.

5. Heat a panini press or skillet over medium heat.

6. Place the sandwich in the press or skillet and cook for 3-4 minutes on each side, until the cheese is melted and the bread is toasted.

7. Remove from heat, cut in half, and enjoy!

Nutrition:

Serving size: 1 sandwich

Calories: 350

Protein: 15g

Carbohydrates: 40g

Fat: 15g

4. Veggie Wrap

Ingredients:

- 1 large tortilla wrap

- 1/2 cup of hummus

- 1/4 cup of shredded carrots

- 1/4 cup of sliced cucumbers

- 1/4 cup of sliced bell peppers

- 1/4 cup of baby spinach leaves

Instructions:

1. Spread the hummus evenly onto the tortilla wrap.

2. Layer the shredded carrots, sliced cucumbers, sliced bell peppers, and baby spinach leaves onto the wrap.

3. Roll the wrap tightly, tucking in the sides as you go.

4. Cut the wrap in half and enjoy!

Nutrition:

Serving size: 1 wrap

Calories: 300

Protein: 10g

Carbohydrates: 40g

Fat: 10g

5. Quinoa Salad

Ingredients:

- 1 cup of cooked quinoa

- 1/2 cup of diced cucumbers

- 1/2 cup of diced tomatoes

- 1/4 cup of diced red onions

- 1/4 cup of chopped fresh parsley

- 2 tablespoons of olive oil

- 1 tablespoon of lemon juice

Instructions:

1. In a large bowl, combine the cooked quinoa, diced cucumbers, diced tomatoes, diced red onions, and chopped fresh parsley.

2. In a small bowl, whisk together the olive oil and lemon juice.

3. Pour the dressing over the quinoa mixture and toss everything together until it is well coated.

4. Serve the salad chilled and enjoy!

Nutrition:

Serving size: 1 cup

Calories: 200

Protein: 5g

Carbohydrates: 30g

Fat: 10g

6. Spaghetti Aglio e Olio

Ingredients:

- 8 ounces of spaghetti

- 4 cloves of garlic

- 1/4 cup of olive oil

- 1/4 teaspoon of red pepper flakes

- 1/4 cup of grated Parmesan cheese

Instructions:

1. Cook the spaghetti according to package instructions.

2. Mince the garlic cloves.

3. Heat the olive oil in a large skillet over medium heat.

4. Add the minced garlic and red pepper flakes to the skillet and cook for 2-3 minutes, until the garlic is fragrant.

5. Drain the cooked spaghetti and add it to the skillet.

6. Toss the spaghetti with the garlic and oil mixture until it is evenly coated.

7. Serve the spaghetti topped with grated Parmesan cheese and enjoy!

Nutrition:

Serving size: 1 plate

Calories: 400

Protein: 10g

Carbohydrates: 45g

Fat: 20g

7. Minestrone Soup

Ingredients:

- 1 tablespoon of olive oil

- 1 onion

- 2 cloves of garlic

- 2 carrots

- 2 stalks of celery

- 1 zucchini

- 1 can of diced tomatoes

- 4 cups of vegetable broth

- 1 cup of small pasta

- 1 teaspoon of dried basil

- 1 teaspoon of dried oregano

- Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Chop the onion, garlic, carrots, celery, and zucchini into bite-sized pieces.

3. Add the chopped vegetables to the pot and cook until they are tender.

4. Add the diced tomatoes, vegetable broth, pasta, basil, and oregano to the pot.

5. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the pasta is cooked.

6. Season the soup with salt and pepper to taste.

7. Serve the minestrone soup hot and enjoy!

Nutrition:

Serving size: 1 bowl

Calories: 250

Protein: 10g

Carbohydrates: 40g

Fat: 5g

8. Tofu Stir-Fry

Ingredients:

- 1 block of tofu

- 1 bell pepper


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