lunch recipes

This easy Kale Chicken Caesar Wrap is a great no-cook, no-reheat lunch idea. A big deli-style wrap made at home for a LOT less money. 

Kale Chicken Caesar Wraps

lacinato kale (about 5 cups chopped) (1.50)

chickpeas (1.15)

carrots (0.24)

rotisserie chicken (2 cups chopped) (3.50)

Parmesan (0.41)

black pepper

creamy Caesar dressing (0.53)

tortillas (burrito size) (1.20)

Remove the stems from the kale leaves by running a sharp knife along each side of the stem from top to bottom. Stack the de-stemmed leaves, then cut crosswise into thin strips. Place the chopped kale into a colander and rinse well with cool water. Let as much water drain away as possible. Use a salad spinner of blot with a clean, lint-free towel to remove as much moisture as possible. Place the cleaned and dried kale into a large bowl.

Drain and rinse the chickpeas. Peel the carrots, then shred them using a large holed cheese grater. Remove the chicken meat from the carcass, then roughly chop into small pieces. Add the chickpeas, carrots, chopped chicken, and Parmesan to the bowl with the kale.

Add 1/4 cup Caesar dressing to the bowl, then stir until everything is evenly coated. Add one heaping cup of the salad mix to the center of a large tortilla. Add some freshly cracked pepper, if desired. Fold in the sides of the tortilla, then roll it up like a burrito. Serve immediately or refrigerate up to a day.

These light and flavorful Roasted Cauliflower Taco Bowls have tons of color, flavor, and texture to keep you coming back for more! Great for meal prep!

Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch

mayonnaise (0.13)

sour cream (0.11)

lime (0.50)

garlic powder (0.02)

onion powder (0.01)

Tbsp finely chopped cilantro (0.05)

green onion, chopped (0.11)

salt (0.02)

cauliflower (2.39)

olive oil (0.32)

Tbsp chili powder* (0.15)

tsp smoked paprika (0.05)

tsp ground cumin (0.05)

cayenne pepper (0.02)

tsp dried oregano (0.02)

pepper

long grain white rice (0.62)

water (0.00)

can black beans (0.89)

corn (0.20)

Tbsp cooking oil (0.08)

grape tomatoes (2.29)

cilantro and sliced green onion

Prepare the cilantro lime ranch first, so the flavors have time to blend. Zest the lime, then squeeze the juice from half, and cut the other half into wedges for serving. You&#x27;ll need about 1 Tbsp lime juice. Finely chop about 1 Tbsp cilantro and one green onion.

Combine the ingredients for the cilantro lime ranch in a bowl (mayonnaise, sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, garlic powder, onion powder, chopped cilantro, chopped green onion, salt). Refrigerate the cilantro lime ranch until you&#x27;re ready to eat.

Next, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut the head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and some freshly cracked pepper). Drizzle the olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.

Spread the seasoned cauliflower out over the prepared baking sheet. Roast the cauliflower in the preheated oven for 20-30 minutes, or until it&#x27;s brown and crispy on the edges.

While the cauliflower is roasting, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes without lifting the lid. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without lifting the lid. Finally, fluff the rice with a fork and divide it between four bowls or containers.

Add the undrained can of black beans to a small sauce pot and heat over medium-low, stirring occasionally, until heated through (if making the bowls for meal prep, skip heating the beans).

Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the frozen corn. Cook the corn, stirring only occasionally, until it is browned and blistered (about 7-8 minutes). Season with a pinch of salt and pepper.

Slice the grape tomatoes, roughly chop the cilantro, and slice a green onions for garnish.

To build the bowls, divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a pinch of cilantro, sliced green onion, and a wedge of lime. Drizzle the cilantro lime ranch over top just before eating.

Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch.

Sweet Potato & Lentil Soup

tsp medium curry powder

olive oil

onions,grated

apple,peeled,

garlic cloves,crushed

pack coriander,stalks chopped

fresh root ginger,grated

sweet potatoes

vegetable stock

red lentils

milk

lime

Sweet potato & lentil soup

Put the curry powder into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.

Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

A deliciously cheesy Instant Pot ranch chicken and rice recipe. All you need is a little ranch seasoning to take your chicken and rice to the next level!

Instant Pot Ranch Chicken and Rice

Tablespoons Cooking Oil

Teaspoon Salt

Teaspoon Black Pepper

Lb. Chicken Breast, (boneless, skinless)

Cup White Onion, (diced)

Ounce Ranch Seasoning Mix, (one ((1)) packet)

Cup White Rice, (uncooked, long grain, NOT minute rice)

Cup Chicken Broth, (or stock)

Cup Heavy Cream, (or half and half, or milk)

Cups Cheddar Cheese, (shredded)

Turn the Instant Pot onto Saute, and allow...

Turn the Instant Pot onto Saute, and allow to get hot. While the liner is heating, season the chicken breasts with salt and pepper.

Add the oil and chicken to the hot...

Add the oil and chicken to the hot liner. Brown chicken on both sides for about 3-5 minutes then remove from liner.

Add the diced onions to Instant Pot, and...

Add the diced onions to Instant Pot, and cook until they are soft and translucent (approximately 3-5 minutes). Use the moisture from the onions to deglaze the liner and scrape any food bits from the chicken off the bottom. If needed, pour ¼ cup water or broth to assist with deglazing.

Turn off the Instant Pot, and place the...

Turn off the Instant Pot, and place the chicken back in on top of the onions. Sprinkle the ranch seasoning over the chicken.

Pour the rice in next, and add the...

Pour the rice in next, and add the broth last. If necessary, use a wooden spoon or spatula to press the rice into the broth. It’s important that all the rice is submerged in liquid to reduce the chances of a burn notice and to ensure even cooking.

Close the lid, and set the valve to...

Close the lid, and set the valve to sealing. Use the manual/pressure cook button and adjust the time to 8 minutes (6-8 minutes per pound of chicken according to the Instant Pot website). After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.

Open the lid, and use two forks to...

Open the lid, and use two forks to shred the chicken. Pour in the heavy cream, half and half, or milk, and add cheese. Stir to combine and until cheese is melted. Serve hot, and top with additional shredded cheese if desired.

https://mediavine-res.cloudinary.com/video/upload/qjntgp8qdndppzsdpeqx.mp4

An instructional, step-by-step video showing how to make instant pot ranch chicken and rice.

Transform classic sausages into a creative dish worth flying the flag for.

Snags with onions cooked in beer

red onions, thinly sliced

(250 milliliters) lager

(110 grams) brown sugar

(80 milliliters) balsamic vinegar

pork chipolata sausages

bread rolls

Mustard and rocket leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

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)

tuna

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.

Homemade Tomato Soup - quick and easy to make, even using good quality canned tomatoes. Makes an ideal, warm, comfort food lunch accompanied by a perfectly crispy and gooey grilled cheese sandwich.

Homemade Tomato Soup

white onion,

garlic,

vegetable stock, (Low

Tbsp honey

tsp white pepper, (up to 1 tsp; to taste)

oregano

Add the olive oil, onion and garlic to...

Add the olive oil, onion and garlic to a dutch oven or large saucepan and sauté over medium low heat until the onions have fully cooked and softened.

Add the rest of the ingredients and simmer...

Add the rest of the ingredients and simmer for 30-40 minutes, stirring often.

Remove the bay leaves and purée with an...

Remove the bay leaves and purée with an immersion blender until smooth. You can also use a regular blender during the soup in 2 or 3 batches as necessary. Be sure that the lid to the blender is vented or pressure can build up inside and the cover will blow off, creating a very messy kitchen. Not that that's ever happened to me.  ;)

Turn an open sandwich into a filling and easy meal, with this fast and flavoursome recipe

Paprika chicken ciabattas

chicken breasts

lemon

tbsp smoked paprika

ciabatta

garlic

mayonnaise

romaine lettuces leaves, torn

Cut the chicken breasts in half horizontally and lay each between two sheets of cling film. Bash with a rolling pin until about 1cm thick.

Squeeze lemon juice over the chicken and dust with the paprika. Season with salt and pepper, and drizzle with a little olive oil. Lay on a hot griddle pan or barbecue and cook for 3-4 mins on each side until charred and cooked through.

Halve the ciabatta horizontally and lay, cut side down, on the pan for 1 min. Mix the crushed garlic and mayonnaise, then spread over the cut side of each ciabatta half. Top with the lettuce and chicken, then season with a little salt and pepper. Cut in half to serve.

Looking for healthy and easy lunch recipes? This delicious chickpea salad sandwich features a vegetarian chicken salad using chickpeas!

Chickpea Salad Sandwich

can chickpeas

rib celery

green onions

mayonnaise, vegan mayonnaise, or cashew cream

lemon juice

celery seed

Kosher salt & fresh ground pepper

bread (try our Homemade Bread)

Lettuce, spring green mix, or sprouts

Hummus, optional

Thinly slice the celery (if it&#8217;s a large rib, cut in half lengthwise first). Thinly slice the green onions.

Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with a fork.

Combine the chickpeas with the chopped celery and green onions, mayonnaise, lemon juice, and celery seed. Add about 1/4 to 1/2 teaspoon kosher salt, depending on your chickpea brand and taste preferences, and fresh ground pepper to taste. Taste and salt until the flavor pops! If the salad is dry, add more mayonnaise (cooked chickpeas have a drier texture than canned).

Assemble the chickpea salad sandwich: If desired, spread the bread with hummus (this amps it up a bit but not required). Top the sandwich with lettuce or greens and chickpea spread.

This 15-Minute Quinoa and Korean Beef Bowl is the perfect quick, easy and healthy dinner recipe that also makes great leftovers. Use ground beef or ground turkey for this Korean beef recipe that’s full of flavor and protein. ﻿

15-Minute Korean Beef and Quinoa Bowls

ginger

beef

brown sugar or coconut palm sugar

soy sauce

sesame oil

red pepper flakes,

salt and pepper,

green onions, thinly sliced

Place the quinoa in a small stock pot...

Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock. Bring to a full boil, then reduce heat to a simmer, cover, and let cook for 15 minutes.

While the quinoa cooks, heat the oil in...

While the quinoa cooks, heat the oil in a large pan. Add the ground beef and brown completely. Drain most of the fat. Clear room in the pan to cook the garlic and ginger for about 1 minute or until fragrant.

In a small bowl, combine brown sugar, soy...

In a small bowl, combine brown sugar, soy sauce, sesame oil, red pepper flakes, salt and pepper.

Add the soy sauce mixture to the ground...

Add the soy sauce mixture to the ground beef and let cook for 3-5 minutes to allow the flavors to set.

Once the quinoa is done, take off the...

Once the quinoa is done, take off the heat and fluff with a fork. Serve beef over quinoa, top with green onion.

https://mediavine-res.cloudinary.com/video/upload/xsqefdndwykuy1ykc7rm.mp4

This 15-Minute Quinoa and Korean Beef Bowl is the perfect quick, easy and healthy dinner recipe that also makes great leftovers. Use ground beef or ground turkey for this Korean beef recipe that's full of flavor and protein.

15-Minute Quinoa and Korean Beef Bowl

A crusty baguette stuffed with leftover beef, fresh veg, herbs, chilli sauce and mayo; for when you need something satisfying, and quick to make, for lunch. Looking for something else? We have lots more recipes for 1 person for you to try.

Banh mi (Vietnamese baguette)

½ carrot, peeled into ribbons

¼ cucumber, peeled into ribbons

½ red onion,

½ lime

½ tsp sweet chilli sauce

tsp fish sauce

baguette

leftover roast beef

coriander salad leaves

Put the carrot, cucumber and red onion in a mixing bowl. Add the lime juice, sweet chilli sauce, fish sauce and a good pinch of salt and grind of black pepper. Toss well to coat the vegetables, then chill for 15 minutes, tossing halfway through.

Meanwhile, cut the baguette almost all the way through, then  pull out and discard (or keep for breadcrumbs) most of the spongy layer of bread inside. Spread one side of the baguette with the mayonnaise and the other side  with char siu/hoisin sauce.

Squeeze the marinade from the veg (discard the marinade) and pile the veg into the baguette. Thinly slice the meat (leave prawns whole if using those), then arrange on top and sprinkle over the coriander. Wrap and chill until ready to eat.

Dijon mustard brings a feisty little kick to this simple, classic pasta salad recipe.

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