lunches

Full of flavor and packed with veggies like kale, jalapeno, onions and peppers, this Chipotle Ground Turkey Skillet Meal Prep is a one-pan make-ahead lunch dream! Serve with rice or keep it low-carb with cauliflower rice!

Chipotle Ground Turkey Skillet Meal Prep

avocado oil or olive oil

ounces) turkey

salt

red bell pepper, seeds

yellow bell pepper, seeds

large onion, diced

jalapenos, seeds and stem removed, diced

garlic,

cumin powder

mild salsa

chipotle pepper hot sauce

kale leaves,

white rice,

Cook the meat: In a Dutch Oven or 12 inch skillet, heat oil over medium heat. When hot, add ground turkey and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 5-6 minutes or until just barely cooked through, stirring occasionally.

Cook the veggies: Next, add bell peppers, onion, jalapeno, garlic, cumin, salsa and hot sauce to the pan. Cook for 7-8 minutes, stirring occasionally, until the vegetables have softened and the liquid has reduced. Finally, add kale leaves and stir until bright green and slightly wilted, about 1 minute. Remove the pan from heat.

Meal prep it: Add about 1/2 cup cooked rice to each meal prep container. Portion the ground turkey veggie mixture evenly between 4 meal prep containers. Garnish with cilantro and serve with guacamole if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.

This Turkey Gobbler Wrap is a copycat of the Trader Joe's version, complete with stuffing, cream cheese, and cranberries! Use up leftover holiday turkey to create these delicious and easy make-ahead lunches!

Copycat Trader Joe's Turkey Gobbler Wrap

cream cheese

cranberry sauce

bread

leftover gravy

Stuff it

Using a butter knife, spread cream cheese on the tortilla (room temperature or whipped cream cheese will help you not rip your tortilla while spreading). Follow the cream cheese with 2-3 tablespoons cranberry sauce, spreading it over the cream cheese. Add about 1/2 cup stuffing followed by a 1/2 cup diced cooked turkey meat over the cream cheese and cranberries.

Wrap it

Fold the wrap as you would a burrito &#8211; fold the sides in, pull the bottom of the tortilla up and over with your thumbs, then tuck the bottom and the sides of the tortilla into the top of the wrap (see my air fryer chimichanga recipe for step-by-step photos and a video of how to wrap it &#8211; I do it the same way!). This recipe technically makes one wrap, but keep going! Make as many as you want to use up your leftovers.

Eat it

Enjoy immediately with leftover gravy for dipping, or wrap in foil and store in the fridge for 3-4 days (ensure your leftover turkey is consumed within 4-5 days of being cooked). I like to eat these cold or let them set in the toaster oven on &#8216;Warm&#8217; for 4-5 minutes and then enjoy.

Thank you!!! This is my favorite TJ wrap and we won’t be able to shop there until December. I was so sad about not getting being able to purchase this wrap this year. It tastes just as good as TJ!

It's not quite a pizza, not quite a sandwich, but this recipe is all kinds of comforting goodness.

'Meatball sub' pitas

tsp extra virgin olive oil

red onion, finely chopped

garlic cloves, finely chopped

fennel seeds

lean beef mince

tomato paste

(250 milliliters) tomato sugo

oregano, leaves picked

Greek pita breads

buffalo mozzarella ball, sliced

(80 grams) basil leaves

Micro basil, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

This tasty rice bowl is great for easy meal prep and midweek work lunches!

Barbecued chicken rice bowls

(80 milliliters) soy sauce

(80 milliliters) fresh lemon juice

light brown sugar

4cm-piece ginger, peeled, finely grated (about 2 tsp)

tsp sesame oil

vegetable oil

medium-grain brown rice

avocados, peeled, halved, pitted, thinly sliced

Lebanese cucumbers, chopped

Perino tomatoes, halved

spring onions, thinly sliced

coriander leaves

What do you think of the idea of some super hot dogs with homemade hot dog buns and totally whole wheat? Dare to prepare them! You will see that it is not as complicated as it seems. And also, you don&#8217;t need big ingredients!&hellip;

Whole Wheat Hot Dog Buns Recipe

Whole wheat flour

Milk powder 40

Whole cane sugar

Milk 150 ml / ¾ cup / 10 tbsp

Water 150 ml / ¾ cup / 10 tbsp

Egg 1

Salt 1 tsp

For paint the buns:

Milk 3-4 tbsp

if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }You may call it Spoonbread, Corn Bowl, Corn Casserole, Scalloped Corn or Corn Pudding. No matter what you call it one thing is for sure, Spoon Bread Casserole, made with “JIFFY” Corn Muffin Mix is an American tradition.if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }

Spoon Bread Casserole

pkg. “JIFFY” Vegetarian Corn Muffin Mix

margarine or butter, melted

(8-3/4 oz) whole kernel corn, drained

(8-1/4 oz) cream style corn

sour cream

eggs

Step 1

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

Step 2

Pour margarine or butter and corn into dish. Blend in sour cream. 

Step 3

In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. 

Step 4

Bake 35 – 40 minutes or until center is firm.

if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }Looking for a one-dish meal? Keep it simple with “JIFFY” Joes made with “JIFFY” Corn Muffin Mix.if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }

&#8220;JIFFY&#8221; Joes

pkg. “JIFFY” Corn Muffin Mix

beef

(15 oz) Sloppy Joe Sauce

milk

oz cheese, shredded

Preheat oven to 350°F. Grease a 9” square pan.

Brown ground beef; drain and add sauce. Cook an additional 5 minutes on low.

Combine muffin mix, egg, milk, and cheese. Blend well.

Pour sauce into pan. Top with corn muffin mixture. Bake 35 – 40 minutes.

These wraps are a light and easy lunchtime treat filled with all the saucy Italian flavors we love. First you’ll warm fully cooked chicken with our aromatic Italian seasoning blend, scallions, and garlic in a quick, creamy sauce. You’ll load it all onto tortillas with a fresh, tangy tomato relish, roll ’em up, then quick-sear in a pan till golden brown and crisp. A sprinkle of scallion greens tops off this easy, fresh lunch idea.

Saucy Italian Chicken Wraps with Tomato-Scallion Relish

unit Scallions

unit Tomato

Lemon

Fully Cooked Chicken Breasts

Garlic Powder

Italian Seasoning

Cream Cheese

unit Flour Tortillas

Cooking Oil

Kosher Salt

Pepper

• Trim and thinly slice scallions, separating whites from greens. Quarter lemon. Dice
tomato into ½-inch pieces.

• Pat chicken dry with paper towels. Thinly slice crosswise. Heat a drizzle of oil in a large
pan over medium-high heat. Add chicken, scallion whites, garlic powder, 1 tsp Italian
Seasoning (2 tsp for 4 servings; save remaining for another use), salt, and pepper.
Cook, stirring occasionally, until chicken is warmed through and scallion whites are
tender, 2-3 minutes.

• Remove from heat; stir in cream cheese, juice from one lemon wedge, and 3 TBSP
water (two lemon wedges and 6 TBSP water for 4 servings) until melted and
combined. (TIP: For saucier chicken, stir in another splash of water if needed.) Turn
off heat; transfer to a plate. Wipe out pan.

• In a small bowl, combine tomato, half the scallion greens, juice from one lemon
wedge (two lemon wedges for 4 servings), salt, and pepper.

• Place tortillas on a clean work surface. Add saucy chicken and tomato relish
(draining first) to bottom third of each tortilla. Fold up bottom side of each tortilla
over filling, then fold over left and right sides toward filling. Roll up tortillas, starting
with filled sides, to form wraps.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add wraps and
cook until golden brown on all sides, 4-6 minutes. TIP: Depending on the size of
your pan, you may need to work in batches, adding a drizzle of oil between batches
and adjusting heat as needed.

• Halve wraps on a diagonal; divide between plates. Top with remaining scallion
greens and serve.

We’ve given the easy, kid-friendly quesadilla a well-earned glow up! Adding buttery corn and a pinch of our Southwest Spice Blend to the quesadilla filling, and serving with a guacamole dipper, is a great way to ensure the lunchbox comes back empty! You’ll serve crisp cucumber slices and juicy grape tomatoes on the side to round out the meal. This 15-minute lunch idea is all about spending less time on lunches, and more time on you and your family.

Kids’ Corny Cheesy Quesadillas with Guac Dipper, Cuke Wheels & Grape Tomatoes

unit Corn

unit Mini Cucumber

Grape Tomatoes

Southwest Spice Blend

Mozzarella Cheese

Guacamole

Salt

Butter

• Wash and dry produce.
• Drain corn, then pat dry with paper towels. Thinly slice
cucumber into rounds. Halve tomatoes if desired.

• Melt 1 TBSP butter (2 TBSP for 6 servings) in a large pan
over medium-high heat. Add half the corn (all for 6)
and cook, stirring occasionally, until beginning to brown,
2-3 minutes.
• Stir in 1 tsp Southwest Spice Blend (2 tsp for 6). (Be sure
to measure the Southwest Spice Blend—we sent more!)
Cook, stirring occasionally, until corn is lightly charred in
spots, 1-2 minutes. Remove from heat.
• Stir in cream cheese until combined and creamy (if
cream cheese isn’t melting, return pan to low heat).
Season with salt and pepper to taste.
• Turn off heat; transfer to a small bowl. Wash out pan.

• Place tortillas on a clean work surface. Evenly sprinkle
half the mozzarella over one half of each tortilla, then
top with corn mixture. Sprinkle remaining mozzarella
over corn. Fold tortillas in half to create quesadillas.
• Heat a drizzle of oil in pan used for filling over medium
heat. Add quesadillas and cook until tortillas are browned
and cheese melts, 3-5 minutes per side. (For 6 servings,
work in batches, using a drizzle of oil for each batch.)

• Cut each quesadilla into three wedges.
• To serve: Divide quesadillas between plates. Serve with
guac dipper, cuke wheels, and tomatoes on the side.
• To stash: Let quesadillas cool completely. Refrigerate
quesadillas, guac dipper, cuke wheels, and tomatoes in
separate containers, and pack as desired!

You’re never too old for grilled cheese—especially one with sourdough bread, caramelized onion and mushrooms, white cheddar cheese, and truffle butter! We’re sending all these ingredients for an easy-prep meal that’s sure to satisfy. No matter how you slice it, this melty sandwich is perfect at any age and at any time of day.
Nutrition values are representative of a 1/2 bundle serving.

Truffle Grilled Cheese with Mushrooms Truff love! | 2 Servings

unit Sourdough Bread

White Cheddar Cheese

Black Truffle Butter

Cremini Mushrooms

unit Yellow Onion

Olive Oil

Bring truffle butter to room temperature. Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion.

Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until browned and softened, 8-10 minutes. Season with salt and pepper to taste. Turn off heat; transfer to a medium bowl. Wipe out pan.

Spread one side of each sourdough bread slice with softened truffle butter; place half the slices on a clean work surface, buttered sides up. Evenly top with cheese, then remaining bread slices, buttered sides down, to form sandwiches. Heat a drizzle of oil in same pan over medium heat. Add sandwiches and cook until bread is golden and cheese has melted slightly, 2-3 minutes per side. (Work in batches if necessary.)

This isn’t your mom’s chowder—nope, no seafood here. Instead, it’s loaded with veggies but still creamy as all get out (plus it’s ready in just 15 minutes!). We’re talking about a steaming bowl of herbaceous broth studded with meaty mushrooms, fresh spinach, and scallions. And to beef up the texture, Israeli couscous plays its springy part, as do crunchy croutons. This lunchtime bowl is finished with a bright squeeze of lemon for a veggie chowda even your mom would be prouda!

Creamy Mushroom Chowder with Couscous with Spinach, Croutons & Lemon

Button Mushrooms

unit Veggie Stock Concentrate

Israeli Couscous

Cornstarch

Cream Sauce Base

Italian Herb Paste

Spinach

unit Croutons

• Trim and thinly slice scallions, separating whites from greens. Thinly slice
mushrooms (skip if your mushrooms are pre-sliced!).

• Heat a drizzle of oil in a medium pot over medium-high heat. Add
scallion whites, mushrooms, and a pinch of salt and pepper. Cook,
stirring occasionally, until veggies are slightly softened, 1-2 minutes.

• Stir in 2 cups water, stock concentrate, and couscous. Cover and bring to
a boil, then reduce heat to a low simmer. Cook until couscous and veggies
are tender, 5-7 minutes.

• In a small bowl, combine half the cornstarch with 1 TBSP water (all the
cornstarch and 2 TBSP water for 4 servings).

• Once couscous and veggies are tender, add cream sauce base, Italian
herb paste, spinach, and cornstarch mixture to pot. Stir to combine and
cook, stirring occasionally, until thickened, 2-3 minutes more.

• Divide chowder between bowls; top with croutons and scallion greens. Serve
with a squeeze of lemon juice and remaining lemon wedges on the side.

Get ready for all the satisfaction of a cheeseburger with the crisp freshness of a salad! This 20-minute bowl of all your favorite loaded burger ingredients—tomato, pickle, lettuce, cheese, and savory seasoned ground beef, plus a classic special sauce in place of dressing—will convince you to skip the bun (and skip the drive-through!).

“Skip The Bun” Crunchy Cheeseburger Salad with Monterey Jack & Special Sauce

unit Baby Lettuce

unit Sliced Dill Pickle

Fry Seasoning

Ground Beef

unit Beef Stock Concentrate

Mayonnaise

unit Ketchup

Dijon Mustard

Monterey Jack Cheese

Sugar

• Wash and dry produce.
• Trim and discard root end from lettuce; roughly chop.
Reserve ½ tsp pickle brine (1 tsp for 4 servings) in a small
bowl; drain and discard remaining brine and roughly
chop pickle. Dice tomato.
• Stir ½ tsp Fry Seasoning and ¼ tsp sugar into bowl
with reserved pickle brine (1 tsp Fry Seasoning and ½ tsp
sugar for 4). (You’ll use the rest of the Fry Seasoning in
the next step.)

• Heat a drizzle of oil in a large pan over medium-high
heat. Add beef*, remaining Fry Seasoning, salt, and
pepper. Cook, breaking up meat into pieces, until
browned, 3-5 minutes. TIP: If there’s excess grease in
your pan, carefully pour it out.
• Stir in stock concentrate and ¼ cup water (1⁄3 cup for
4 servings). Cook, stirring, until liquid has absorbed and
beef is cooked through, 2-3 minutes more. Transfer to
a plate.

• Meanwhile, to bowl with pickle brine mixture, add
mayonnaise, ketchup, and half the mustard (all for
4 servings). Stir until well combined.
• Add water 1 tsp at a time until mixture reaches a
drizzling consistency.

• In a large bowl, toss lettuce with half the dressing and
half the tomato.
• Divide salad between bowls. Top with beef, Monterey
Jack, pickle, and remaining tomato. Drizzle with
remaining dressing and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.

if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }Mozzarella & Beef Puff made with “JIFFY” Baking Mix.if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }

Mozzarella &#038; Beef Puff

“JIFFY” Baking Mix

margarine

water

lb. lean ground beef

(8 oz) mushrooms, sliced

onion, chopped

garlic powder

(10-3/4 oz) cream of mushroom soup

mozzarella cheese, shredded

Preheat oven to 425°F. Grease a 10″ round baking dish.

For filling, brown ground beef, mushrooms and onions; drain. Add garlic powder and soup. Set aside.

For crust, bring margarine or butter and water to a boil. Add baking mix. Beat with spoon until smooth and forms a ball. Remove from heat. Add eggs, one at a time, beat well after each addition.

Spread on bottom and up sides of baking dish. Fill with beef mixture. Bake 20 – 25 minutes or until lightly browned and puffy.

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Top 19 lunches recipes from across the web

The most viewed lunches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chipotle Ground Turkey Skillet Meal...

Copycat Trader Joe's Turkey Gobbler...

'Meatball sub' pitas

Barbecued chicken rice bowls

Whole Wheat Hot Dog Buns Recipe

Spoon Bread Casserole

&#8220;JIFFY&#8221; Joes

Saucy Italian Chicken Wraps with To...

Kids’ Corny Cheesy Quesadillas with...

Truffle Grilled Cheese with Mushroo...

Creamy Mushroom Chowder with Cousco...

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Mozzarella &#038; Beef Puff

Lemon yoghurt cake

Veggie Fajita Quesadillas Recipe

Lunch Box: Spicy Peanut Air Fryer S...

Spicy Beef Dan Dan Noodle Ramen wit...

Jamaican Beef Patties

English Tea Sandwiches Recipe

The most viewed lunches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

“JIFFY” Joes

Mozzarella & Beef Puff