Quick Lunches

Enchilladas, fajitas, soups, rice dishes (eg jambalya)

Coconut Chicken Curry

From: halfhourmeals.com
This fragrant coconut chicken curry is a heavenly blend of delicious curry and cooling coconut flavors that together are ideal for the tail end of rainy springtime weather.
2 tablespoons olive oil
1 ½ pounds of lean sliced chicken breast
1 chopped yellow onion
1 chopped red pepper
1 cup low sodium chicken stock
1 can unsweetened coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper
tablespoon brown sugar
½ tablespoon curry powder

Brown off chicken breast, onion, red pepper; then add chicken stock and cook until done.

Add coconut milk, fish sauce, cayenne pepper, brown sugar, and curry powder, combine and let cook through

Black Bean-Turkey Chili

From: halfhourmeals.com
This hearty combination of lean ground turkey; hearty black beans; fresh onions, mushrooms, and peppers; and zesty spices makes for an easy slow cooker meal that you can have for dinner at the beginning of the week—and then freeze the rest in individual plastic containers to pop in your lunch bag over a very hectic week for work.
1 tablespoon olive oil
1 chopped onion
1 medium chopped red pepper
2 minced garlic cloves
1 pound lean ground turkey
2 cups chicken broth
2 cans of drained black beans
1 can diced tomatoes
2 teaspoons chili powder
2 teaspoons dried oregano
2 teaspoons cumin

Fry onion, red pepper, and garlic with chili until softened.

Add turkey and fry until brown.

Add chicken broth, black beans, tomatoes, dried oregano, cumin.

Cover and cook.

Bean and Cheese Burritos

These bean burritos are a great way to get more delicious fiber in your diet. Each one is jam packed with beans, cheese, garlic, onion, jalapenos, and zesty tomato sauce that freezes brilliantly for healthy lunch options all week long.
Cook brown rice and set aside.

Cook 1 chopped onion, 2 cloves minced garlic, 1 diced jalapeno, and 1 teaspoon of cumin until veggies are tender.

Stir in tomato paste, 2 cans of rinsed pinto beans and bring to a boil while mashing the beans into a thick paste.

Reduce heat to medium and simmer for 5 additional minutes while adding 1 can of drained corn.

Remove from heat.

Line heated tortillas with 2 tablespoons of rice, 2/3 cup bean and rice mixture, and 1/4 cup cheese (your choice).

Fold tortilla cigar style and bake, seam down, on baking sheet for 15 minutes.

Remove from heat and wrap individually in plastic wrap to freeze.

Slow Cooker Chicken Gyros

Transport yourself to the Greek islands at 12:30pm every week—when you whip up a batch of these succulent slow cooker chicken gyros and freeze them individually for your lunch pack. The tender meat is thanks to the slow cooking method and the blend of garlic, lemon, olive oil, and red wine vinegar, which acts as a tangy marinade.
Cover crock pot basin with non-stick cooking spray.

Place 1 pound lean, sliced chicken breasts inside slow cooker.

Mix 3 cloves minced garlic, 1/4 cup fresh lemon juice, 1 chopped onion, 1/4 cup water, 1 tablespoon olive oil, 2 Tablespoons red wine vinegar, 1 teaspoon oregano, 1/4 teaspoon allspice, 1 teaspoon of coarse pepper together in a bowl and pour over chicken breasts in crock pot.

Cook on high for 4 hours.

Stuff warmed pita or naan bread with chicken mix, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and a dollop of Tzatziki sauce.

Freeze in microwave safe containers.

Quinoa Salad in a Jar

Make great usage of your left over mason jars—and get yourself a week’s worth of healthy and nutritious lunches at the same time with time! These ideal grab-and-go salads in a jar make for the most convenient lunches around!
Layer the following ingredients in a clean mason jar:

1/4 cup quinoa
1 teaspoon olive oil
1 ¼ cup chopped onion
1/3 cup cooked corn
1/3 cup chick peas
1/3 cup sliced cherry tomatoes
1 cup mixed greens baby spinach, shredded cabbage, and arugula
¼ salad dressing—a mix of 1 teaspoon olive oil, 1 teaspoon red wine vinegar, 1 teaspoon cumin, 1 teaspoon lemon pepper

Personal