Thought I’d throw together a quick list for some easy lunch ideas to get you through the work week! I tend to make 1 or 2 different things for lunch each week and eat the same thing each day to 1. save money, 2. save time, and 3. know how to shape the other meals of my day based on my goals or plans for the day/week.
1. Buffalo Chicken Lettuce Wraps
– you can use any deli meat & any assortment of toppings. I really love filling huge leaves of romaine with toppings and eating them taco style. I love boars head blazin’ buffalo with a drizzle of ranch, red onion, and cilantro. Roasted turkey with banana peppers, cheddar cheese & bbq sauce is really good, as well as grilled chicken, Italian dressing, diced tomato, and feta! Get creative with it!
How// Fill 2-3 large romaine leaves with 1-2 oz each boars head buffalo chicken, 1 tsp each Bolthouse Ranch, 1 tsp each diced red onion, and a sprinkle of fresh cilantro. Quick, easy, and surprisingly filling!
2. Tikka Masala Mini Pizzas
– I love english muffins, and whole grain english muffins are pretty calorie friendly. You can top them like a pizza with your favorite sauce and cheese, but switch it up with a spoonful of your favorite curry sauce and some paneer or bread cheese.
How// Toast 1 english muffin. Add 1 tablespoon Tikka Masala Sauce to each side, and 2-3 small squares of paneer or bread cheese. Broil on high for 1-2 minutes until cheese is brown & bubbly. Add hot sauce and cilantro, enjoy!
3. Italian Sub Salad
– If you’re Italian sub obsessed, like me, but are looking to ditch the bun, make this salad. So good!
How// chop 2-3 cups fresh romaine, add 1/4 cup cooked pasta or cooked quinoa (optional). Add 1 oz each cut up salami, ham, turkey, and provolone cheese. Add 3-4 chopped olives, 1/4 cup pepperoncini or banana peppers, 1/4 cup red onions, and a drizzle of your favorite Italian dressing.
-If you’re keeping your life dairy free, sub cheese for hummus. I love the Hilary’s brand of veggie burgers, they’re filling, full of whole grains and veggies, and usually on sale. Use whatever veggie burger you like, and if you don’t have any, use a slice of cooked sweet potato.
How// In a nonstick skillet, add a small tortilla, 1/4 cup shredded pepper-jack cheese, 1/4 cup spinach, 1 veggie burger, and another small tortilla on top. Cook over medium heat, flipping each side every 2 minutes until tortillas are crisp on the outside, and the cheese is melted on the inside. Cut into quarters and eat as is, or dunk into a cup of soup.
5. Stuffed Pepper Egg Cups.
-Not only are these perfect for breakfast, they reheat well, and are awesome for lunch with a side salad or a bowl of fruit. Fill them with anything you have in the fridge, like ham, sausage, bacon, or keep it veggie friendly with some cheese, and chopped spinach and tomatoes.
How// Preheat oven to 400. Sauté 1/2 lb thinly sliced turkey sausage. Cut 4-5 small peppers in half, and seed them. Lay them cut side up on a baking sheet. Whisk 4 eggs, season with salt and pepper. Fill each pepper cup with an even amount of cooked sausage, pour eggs over each filled pepper, sprinkle each with 1 tablespoon of cheese, and bake for 20 minutes, until eggs are set. Reheat in the microwave and serve with salad or fruit!
6. Mississippi Style Pot Roast.
– This crock pot favorite is super versatile, and when I make a batch on a Sunday, I repurpose it a ton of ways. Let’s do it.
How// Sear a 2lb chuck roast on each side. Put in a crock pot, and add 1 envelope ranch powder, 1 envelope au jus mix or brown gravy, and 12oz pepperoncini peppers with the juice. Cook on low for 6-8 hours, or high for 4-6 hours- until the beef is shreddable with a fork.
1. Eat as is with roasted veggies and salad.
2. Stuff in a cooked sweet potato and top with bbq sauce, red onion, and cilantro.
3. Roll in tortillas with sliced onion, bell peppers, and shredded cheese. Top with enchilada sauce and bake at 400 for 20 minutes.
4. Sauté with diced sweet potato, bell pepper, and top with a runny egg and avocado.
7. Greek Quinoa Salad
-I love to stock up on microwave steam bags of frozen quinoa when they’re on sale. This salad comes together quickly with the help of microwavable quinoa, your favorite Italian or Greek salad dressing, and a few fresh veggies. It’ll keep for 3-4 days, dressed, and is awesome piled high on mixed greens with cooked chicken.
How// In a large bowl, mix 2 bags of microwave steamed quinoa with 1/2 cup chopped cucumber, 1/2 grape tomatoes halved, 1/4 cup chopped olives, 1/4 cup crumbled feta, 1/4 cup fresh parsley, 1/4 cup Italian or Greek dressing (or 2-3 tablespoons each of red wine vinegar and olive oil). Season with salt and pepper, and pile high on salad.
I hope you like these easy lunch ideas, and if you make them, be sure to tag me in your food photos on instagram, @thatswhatsheeats, so I can keep up with your foodie journey! Yum!
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