easy lunch

This Bagel Lunch Box is an easy and affordable grab and go breakfast or lunch idea, perfect for work or school.

The Bagel Lunch Box

cream cheese (0.60)

Tbsp chopped fresh parsley (0.06)

Tbsp chopped fresh cilantro (0.04)

green onion, sliced (0.11)

garlic powder (0.01)

salt (0.01)

Tbsp lemon juice (0.02)

mini bagels (1.52)

eggs (0.92)

cucumber, sliced (1.29)

grape tomatoes (0.75)

To hard boil the eggs, place the eggs in a sauce pot and add water until the eggs are covered by one inch. Place the pot over high heat and allow the water to come up to a full boil. When it reaches a full boil, turn off the heat, place a lid on the pot, and let the eggs sit in the hot water for 15 minutes. After 15 minutes, transfer the eggs to a bowl of ice water to cool.

To make the scallion herb cream cheese, combine the cream cheese, parsley, cilantro, green onion, garlic powder, salt, and lemon juice in a bowl. Stir together until evenly combined.

Place one bagel in each lunch box along with ¼ of the cucumber slices, ¼ of the grape tomatoes, ¼ of the cream cheese (1 oz.), and one hard boiled egg. Refrigerate up to five days.

These easy pizza roll up lunch boxes are a great no-cook lunch idea for your work week. No reheating required for this lunch meal prep!

The Pizza Roll Up Lunch Box

tortillas (burrito size) (0.65)

basil pesto (0.55)

provolone cheese (1.19)

pepperoni (0.97)

spinach (0.32)

pizza sauce (0.43)

green bell peppers (1.53)

Spread 1 Tbsp pesto over the surface of each tortilla (it does not need to cover the entire surface. Lay two slices of provolone over one half of each tortilla, followed by about 9 pepperoni. Lastly, add one handful of fresh spinach to each tortilla.

Roll each tortilla up, trying to keep the roll as tight as possible. With the seams facing down, slice the rolls into one-inch sections. Place the sliced roll-ups in your meal prep container. Pack them closely together to keep them from coming unrolled.

Slice the green bell peppers into strips. Divide the bell pepper strips between the four containers.

Fill four small containers with 2 Tbsp pizza sauce each. Refrigerate your roll ups, bell peppers, and pizza sauce for up to five days.

Satisfy your ultimate lunchtime cravings with this easy recipe for the best grilled cheese hot dogs from Delish.com!

Grilled Cheese Dogs

hot dog buns

butter,

garlic powder

onion powder

hot dogs, split lengthwise (be careful not to cut all the way through)

c. shredded cheddar

Green onions, sliced

At a BBQ, are you reaching for a hot dog or a hamburger?

We liked these a lot, although we used half smokes, which were too big. Definitely something we'll have again, but with regular dogs.

Wow! Everyone loved it! My hot dog was plant based and worked out perfectly.

These are amazing! You don’t even need any other toppings/condiments. The butter mixture is so flavorful. My kids absolutely loved these and my 5 year old requested them for his birthday dinner. 😁

This is so delicious and fast to make. Great anytime

Also good is to use butter and celery salt when you grill the buns. Really!

Awesome just awesome. Longer walk tomorrow..lol

Just made this for the kids with the remaining food items we had left in the fridge, luckily we had all the ingredients lol, Kids loved it, of course and we did as well.

https://streaming.hearstdigitalstudios.com/1ce0f470-5a99-4efd-9155-35b6862ac93e/video_rover_16x9_1080p_hd_1539031716_841.mp4

Hot Dog Lovers Will Flip Over Grilled Cheese Dogs

An easy chicken salad, perfect for work lunches throughout the week or a snack.

Easy Chicken Salad

lbs Rotisserie Chicken (*Grocery store rotisserie chicken works

Cups Mayo (I used Duke's Mayo)

Dijon Mustard

Cup Chopped Celery

Cup Chopped Red Onion

Cup Chopped Green Onion

Cup Shredded Carrots

Garlic Cloves

tbsp Basil Paste

Pepper (Season to taste)

Herbs de Provence Seasoning (Season to taste)

Shred rotisserie chicken = in to small pieces using knife and/or fork.  Use all pieces of the chicken including wings and drumsticks.  Add the chicken skin as well if you would like.

Add mayo, dijon mustard, basil, carrots, celery, red onion, green onion, garlic, pepper and herbs de provence seasoning to the chicken.  Stir until completely combined and taste.  Add more mayo, mustard or seasoning as needed.

Serve room temperature or cold.  Store in the fridge.

This easy no-cook lunch idea is perfect for the cheese lovers of the world! The Cheese Board Lunch Box makes a meal out of savory nibbles.

The Cheese Board Lunch Box

cheese (2.12)

salami (1.99)

crackers (0.74)

apricots (1.40)

walnuts (1.20)

Slice the cheese. Wrap sets of 5 crackers in fold-top sandwich bags or waxed paper.

Divide the cheese salami, wrapped crackers, dried apricots, and walnuts between four containers. Refrigerate until ready to eat, or up to five days.

Say goodbye to gloopy, bland tuna salad and hello to a delicious tuna salad packed with flavor and texture! Perfect for brown bag lunches.

Classic Tuna Salad

tuna

celery (about 2 ribs) (0.35)

walnuts (0.30)

green onions, sliced (0.12)

mayonnaise* (0.40)

Tbsp lemon juice (0.04)

tsp black pepper (0.02)

salt (0.02)

Drain the canned tuna well. Finely dice the celery, chop the walnuts, and slice the green onions.

Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.

Serve as a sandwich, salad over a bed of greens, or with crackers and vegetables for dipping. Refrigerate up to four days.

This crunchy California roll sushi bowl is perfect for a quick dinner or an easy lunch for two. Avocado, toasted bread crumbs, pickled ginger, radishes, green scallions, and cucumbers make this a colorful and beautiful meal. Top it with an easy homemade spicy aioli to perfectly balance the flavors.

Crunchy California Roll Sushi Bowl Recipe by Tasty

water

kosher salt,

sushi rice, rinsed until the water runs clear

sugar

rice vinegar

canola oil

panko breadcrumbs

½ teaspoon pepper, plus more to taste

mayonnaise

siracha

oz crab, 2 cans, drained

persian cucumber, thinly sliced

radishes, thinly sliced

nori, thinly sliced

scallion,

sesame seed

pickled ginger

avocado, diced

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.

In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.

Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.

Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.

In a small bowl, stir together the mayonnaise and Sriracha until smooth.

To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.

https://vid.tasty.co/output/119634/landscape_480/1544739524

Here's what you need: brown sugar, soy sauce, lemon juice, sesame seeds, fresh ginger, garlic, boneless, skinless chicken breast, olive oil, green leaf lettuce, mango, red bell pepper, orange bell pepper, green beans, avocado, scallion

Shredded Teriyaki Chicken Salad Recipe by Tasty

brown sugar

soy sauce

lemon juice

sesame seeds

ginger,

garlic, grated

½ lb boneless, skinless chicken breast

olive oil

green leaf lettuce, roughly chopped

mango,

red bell pepper, seeded and thinly sliced

orange bell pepper, seeded and thinly sliced

green beans,

avocado, sliced

scallion, greens only,

Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.

Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.

Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.

Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.

Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.

In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.

Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.

Divide between serving bowls and top with the scallions.

https://vid.tasty.co/output/127450/landscape_480/1552685364

This fun spin on canned tuna is savory, sweet, and nutty. Sesame Tuna Salad is great on crackers, sliced cucumber, in lettuce wraps, or on salad greens.

Sesame Tuna Salad

soy sauce (0.04)

tsp toasted sesame oil (0.20)

tsp brown sugar (0.03)

tsp sesame seeds (0.02)

red bell pepper (0.50)

green onions (0.22)

In a small bowl, stir together the soy sauce, toasted sesame oil, brown sugar, and sesame seeds.

Drain the tuna well, then add it to a bowl. Dice the red bell pepper (I served the other half on the side with the tuna salad) and slice the green onions. Add the bell pepper and green onion to the bowl with the tuna.

Pour the prepared sesame dressing over the tuna and vegetables in the bowl. Carefully fold the ingredients together until everything is coated in dressing. Serve immediately, or refrigerate until ready to eat.

With carrots, onions, and raisins, this dish has a wonderful mixture of sweet and savory flavors. Eat it on its own, put it in a sandwich, or add it to a wrap.

Curried Tofu Salad

super-firm vacuum-packed tofu (cut into 1/2 inch cubes*)

celery (chopped small)

carrot (grated)

Tablespoons yellow onion (chopped small)

Tablespoons raisins

pistachios

sweet curry powder

plain unsweetened non-dairy milk (I use cashew milk.)

agave syrup

cayenne pepper

Salt and pepper (to taste)

Put tofu, celery, carrot, yellow onion, raisins, and pistachios in a medium sized bowl.

In a separate small bowl, combine vegan mayo, sweet curry powder, non-dairy milk, agave syrup, and cayenne.

Pour the mayo mixture into the bowl with the tofu and thoroughly combine, being careful not to break up the tofu too much. Add salt and pepper to taste.

The tofu salad can be eaten right away. However, for best results, cover and refrigerate it and allow flavors to meld for several hours or overnight. The flavors will continue to deepen. I like this tofu salad best after two days.

These quick and flavorful Roasted Red Pepper Hummus Wraps are a great no-cook, no-reheat lunch idea. A fresh and light lunch for summer! Budetbytes.com

Roasted Red Pepper Hummus Wraps

15 chickpeas (1.59)

lemon juice (0.18)

tahini (0.81)

olive oil (0.32)

tsp ground cumin (0.03)

garlic powder (0.03)

water (0.00)

red peppers (1.25)

cucumber (0.79)

feta (1.68)

pitas (2.49)

baby spinach

To make the hummus, drain the chickpeas and add them to a food processor along with the lemon juice, tahini, olive oil, cumin, garlic powder, and salt. Pulse until the mixture is crumbly, then slowly add up to 1/4 cup water until the mixture is smooth and fluffy.

Remove the red peppers from the jar and slice them thinly. Cut the feta into 1/2 oz. cubes. Thinly slice the cucumbers.

Spread about 1/4 cup hummus inside or over the surface of a pita. Add a few roasted red pepper strips, one of the feta cubes (crumbled), some sliced cucumber, and a cup or so of baby spinach. Fold up the sides of the pita and eat!

Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper

Roasted Cauliflower Salad Recipe by Tasty

cauliflower,

carrots,

cumin

paprika

black pepper,

¼ medium red onion, thinly sliced

fresh italian parsley, roughly chopped

tahini

pepper,

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.

Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.

Top 29 easy lunch recipes from across the web

The most viewed easy lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Bagel Lunch Box

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Pesto Chickpea Salad

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Pumpkin soup recipe

Top 29 easy lunch recipes from across the web

The most viewed easy lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Bagel Lunch Box

The Pizza Roll Up Lunch Box

Grilled Cheese Dogs

Easy Chicken Salad

The Cheese Board Lunch Box

Classic Tuna Salad

Crunchy California Roll Sushi Bowl ...

Shredded Teriyaki Chicken Salad Rec...

Sesame Tuna Salad

Curried Tofu Salad

Roasted Red Pepper Hummus Wraps

Roasted Cauliflower Salad Recipe by...

Feta frittatas with carrot & celery...

Low-cal chicken burgers with sweet ...

Pesto Chickpea Salad

Tuna Niçoise pasta

Buffalo Chicken Lettuce Wraps

Spicy Canned Salmon Salad Rice Bowl

Piri-piri chicken pittas

Egg & soldiers

Ginger Chicken and Veggie Stir Fry ...

Pork Tenderloin Spinach Salad

Egg Roll in a Bowl

Delicious tofu buddha bowl

White Bean and Kale Vegan Pasta Rec...

Southwestern Chicken And Rice Recip...

Easy Tuna Melt Wrap

Vegan smashed chickpea salad sandwi...

Pumpkin soup recipe

The most viewed easy lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine