Tired of waiting extra 20 minutes for your co-workers to be finished with the microwave? Bored of the same three frozen meal options stored in your freezer? For a healthy and simple lunch, try out one of these easy lunch recipes, none of which require a reheat!
1. Pineapple Chicken Salad Wrap:
The pineapple and Greek yogurt give the chicken salad a wonderful, irresistible sweetness that will leave you refreshed and satisfied. Pack the ingredients and wrap separately and assemble it at work when lunch rolls around!
1 boneless, skinless chicken breast, 3 cups chicken stock, 2 bay leaves, 1 can pineapple, juice reserved, 10.5 oz mandarin oranges, drained, 2 stalks celery, diced (½ cup), ½ cut shredded carrots, 2 green onion, thinly sliced, ¼ cup sliced almonds, ½ teaspoon salt, ¼ teaspoon black pepper, 10 lettuce leaves, 5 flatbreads.
¼ cup Greek yogurt, ¼ cup light mayonnaise, 1 tbsp brown sugar, 1 tsp sesame seeds, 1 tsp garlic powder, 1 tsp ground ginger.
In a medium stockpot, bring the chicken broth to a simmer. Add the bay leaves and chicken and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165º F. Discard the bay leaves and reserve the chicken on a plate until cool enough to touch, then shred and set aside.
In a small bowl, whisk together the dressing ingredients; set aside. In a large bowl, combine the shredded chicken, pineapple, mandarin, oranges, celery, carrots, almonds, green onions, salt, and pepper. Add in the set aside dressing, and toss with tongs to evenly combine. To serve, fill each wrap with 2 lettuce leaves and 1 cup chicken salad.
2. Light Egg Salad:
A simple egg salad sandwich can cure your lunch time cravings. Put it on whole grain bread and you have a healthy and delicious sandwich.
12 eggs (6 whole, and 6 whites only after cooked), ¼ cup light mayonnaise, ¼ cup plain, nonfat Greek yogurt, ½ tbsp yellow mustard, 1 tbsp no-sugar-added sweet pickle relish, ¼ tsp salt, ¼ tsp black pepper, 2 tsp fresh dill, chopped.
Take the eggs out of the refrigerator 10 minutes prior to cooking to allow them to get close to room temperature.
In a pot large enough to comfortably hold all of the eggs, bring water to a boil. (There should be enough water so that when you add the eggs, they are covered by at least 1 inch.)
When the water comes to a boil, add the eggs and boil them for 3 minutes. After 3 minutes, remove the pot from the burner and cover it for 15 minutes.
Drain the eggs and submerge them in an ice bath to cool them down quickly. When cooled, gently crack the large end of the egg on a hard surface and begin peeling the shell. Discard 6 of the cooked yolks, and chop up the rest of the eggs.
In a large mixing bowl, stir together mayonnaise, yogurt, mustard, relish, salt, black pepper, and dill. Gently fold in the chopped-up eggs. Chill before serving.
Egg-chopping tip: For a faster and consistent chop, place a gridded cooling rack over a mixing bowl. Push the eggs through the rack to make quick work out of getting perfectly ‘chopped’ eggs!
3. Skinny Pizza Wrap:
Make one for you and one for each of the kids’ lunches! This pizza wrap is a fun and easy way to change things up and keep it hassle-free!
Ingredients: 1 flatbread or 1 wrap, 3 tbsp pizza sauce, ½ tbsp Italian seasoning, 17 slices turkey pepperoni, ¼ cup shredded mozzarella cheese.
Spread pizza sauce on wrap. Top sauce with Italian seasoning, pepperoni slices and sprinkle with cheese. Roll wrap tightly. You can eat this cold or pop it in the microwave until the cheese melts.