51 Easy Cheap Lunch Ideas To Stay Under Budget

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Easy Spicy Ramen Noodles

Easy Spicy Ramen Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz dried ramen noodles
• 4 cups low-sodium chicken or vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons gochujang
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup mushrooms, sliced
• 2 cups baby bok choy or spinach
• 1 cup shredded carrot
• 2 green onions, sliced
• 1 lime, cut into wedges (optional)
• 1 tablespoon honey or brown sugar (optional)
• 8 oz cooked chicken, shrimp, or 1 cup firm tofu (optional)

Instructions

1. 1. Prepare and measure all ingredients: mince garlic, grate ginger, slice mushrooms, chop greens, and set out broth and seasonings.
2. 2. In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger; cook 30 seconds until fragrant.
3. 3. Add mushrooms and cook for 2 minutes, stirring occasionally.
4. 4. Pour in the broth and soy sauce. Stir in gochujang, rice vinegar, and optional honey. Bring to a gentle simmer.
5. 5. Add carrot and greens; simmer 2-3 minutes until vegetables begin to soften.
6. 6. Add ramen noodles and cook according to package directions until tender, usually 2-4 minutes.
7. 7. If using pre-cooked protein, stir it in now to warm through; taste and adjust heat with additional gochujang if desired.
8. 8. Ladle into bowls, top with green onions, and serve with lime wedges on the side if using.

2. Baked Bean Muffins

Baked Bean Muffins Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’12’, ’12 muffins’]

If you like baked beans, you’ll love these cheesy, savoury baked bean muffins, made with a whole can of beans in every batch!

Ingredients

• 100 ml whole milk
• 2 tbsp lemon juice
• 80 g olive oil
• 2 medium free range eggs
• 125 g plain white flour (all purpose flour)
• 250 g wholemeal plain flour (all purpose flour)
• 1 tbsp baking powder
• 1/4 tsp bicarbonate of soda (baking soda)
• 1/2 tsp salt
• 2 tsp paprika
• 200 g mature cheddar cheese (sharp cheddar) (grated)
• 415 g baked beans ((1 can))

Instructions

1. Preheat the oven to 200C (180C fan/400F).
2. Put the milk, lemon juice, olive oil and eggs in a bowl. Whisk together.
3. Next whisk in the beans (including the juice), followed by the cheese.
4. Sift in the flours, bicarbonate of soda, salt and paprika. Stir together.
5. Divide the batter into greased 12 hole muffin tray. You can fill the holes very generously without issue.
6. Bake for approximately 25-30 minutes until risen and golden. A skewer pushed into a muffin should come out clean.
7. Cool on a wire rack, then enjoy on their own, with soup or salad, buttered or with cheese.

3. Lemon Chicken with Veggies Meal Prep

Lemon Chicken with Veggies Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

These lemon chicken bowls with veggies are super easy to make. On top of that, very delicious, nutritious, full of flavors, and easy to assemble for lunch for work.

Ingredients

• 1 lb chicken breast
• 1/4 cup chicken stock
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp olive oil
• 1 white onion
• 3 cloves garlic
• ½ tsp salt
• ½ tsp black pepper
• 2 sweet potatoes (peeled, diced)
• 2 cups of broccoli
• 2 tbsp extra virgin olive oil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• pinch of black pepper
• 3 cups cherry tomatoes
• Dill (chopped)

Instructions

1. Chop the onion in chunky pieces, peel garlic cloves. Add them to a blender, pour in chicken stock, lemon juice, 1 tbsp olive oil, and add in salt with pepper. Blend until one smooth texture.
2. Cut chicken breasts into 1-inch chunks and combine them with the marinade in a large bowl or Ziploc bag. Keep refrigerated for at least 2 hours.
3. Preheat the oven to 425 F (220 C).
4. Mix 1 tbsp olive oil with paprika, salt, ¼ tsp black pepper, and garlic powder. Peel sweet potatoes, dice them into ½ inch cubes, and coat them with the mixture we‘ve just made.
5. Bake them in the oven for 35 minutes. Add in broccoli with 25 minutes to go (10 minutes later). Drizzle broccoli with 1 tbsp of olive oil and add a pinch of black pepper. Let the vegetable bake for another 25 minutes.
6. Meanwhile, heat 1 tbsp of olive oil in a skillet and add in the chicken with marinade. Cook for 13-15 minutes and make sure to stir it the whole time until the chicken is golden brown.
7. Chop cherry tomatoes as well as dill. Cover the tomatoes in dill.
8. Divide lemon chicken and vegetables into 3 food containers equally. Store in the fridge for up to 3 days.

4. Chickpea Spinach Salad

Chickpea Spinach Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Total: PT7M · Yield: [‘2’, ‘2 servings’]

Running out of quick lunch ideas? This chickpea spinach salad is high in protein and fibre and ready in 7 minutes!

Ingredients

• 1 can chickpeas ((drained and rinsed)(1 can = 435g))
• 1 handful spinach
• 3.5 oz low fat feta cheese ((3.5oz = 100g))
• 1 small handful raisins
• 1 tbsp lemon juice ((white or malt vinegar is also good))
• 3 tsp honey
• 3 tbsp olive oil
• ½ – 1 tsp cumin, ground
• 1 pinch salt
• ½ tsp chili flakes ((or dried cayenne pepper will do the trick nicely))

Instructions

1. Chop the cheese and add with the spinach and chickpeas to a large bowl.
2. Mix the honey, oil, lemon juice and raisins in a small bowl.
3. Add the cumin, salt and pepper to the dressing bowl and mix well.
4. Drizzle devilishly delicious dressing over the salad.

5. Curried Quinoa Apple Salad

Curried Quinoa Apple Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dry quinoa
• 2 cups water for cooking quinoa
• 2 medium apples, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup dried cranberries
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice (or apple cider vinegar)
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 cup toasted almonds, chopped (optional)

Instructions

1. 1. Rinse quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes until the quinoa is tender and the water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork and cool.
2. 2. While quinoa cooks, dice apples and cucumber; finely chop red onion; measure dried cranberries and parsley.
3. 3. Toast almonds (if using) in a dry skillet over medium heat until golden and fragrant, about 3–4 minutes; transfer to a plate to cool.
4. 4. In a small bowl, whisk together olive oil, lemon juice, curry powder, cumin (if using), salt, and pepper to make a tangy curry vinaigrette.
5. 5. In a large bowl, combine cooled quinoa, diced apples, cucumber, red onion, dried cranberries, and parsley.
6. 6. Pour the dressing over the salad and toss to coat evenly; taste and adjust seasoning as needed.
7. 7. Add the toasted almonds to the salad and give a final toss.
8. 8. Optional: refrigerate 15–30 minutes to meld flavors; serve chilled or at room temperature.

6. Caesar Salad with Homemade Dressing

Homemade Caesar Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’]

This homemade Caesar salad recipe is a combination of delicious flavors. From its freshly made croutons that gives the dish some goodness crunch to the creamiest Caesar salad dressing ever.

Ingredients

• 1 teaspoon anchovy paste
• 1 tablespoon garlic (minced)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup grated parmesan or parmigiano-reggiano
• salt
• ground black pepper
• 1/2 french baguette, sliced or tore in bite-sizes
• 3 tablespoons extra virgin olive oil
• salt & pepper to taste
• 1 large romaine lettuce, leaves separated
• parmesan or parmigiano-reggiano, for serving

Instructions

1. Make the Dressing. Combine anchovies and garlic in a bowl. If using fillets, chop them together until it turns into paste. Squeeze in lemon juice, add worcestershire sauce, dijon, mayo, parmesan and season with salt and pepper. Whisk until everything is fully combined. Set aside.
2. Make the croutons. Preheat oven at 375 degrees F. Slice your crusty bread into bite sizes. Assemble in a baking sheet pan and toss with olive oil. Season with salt and pepper. Bake for 15 minutes, tossing from time to time.
3. The Greens. Wash and dry the lettuce. Serve the leaves whole or roughly chop them into bite-sized pieces.
4. Assemble. In a salad bowl, toss the lettuce, croutons and dressing altogether. Topped it with freshly grated parmesan.

7. Avocado and Smashed Chickpea Wraps

Avocado and Smashed Chickpea Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 ripe avocados, flesh mashed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 large whole-wheat tortillas (10-inch)
• 1/2 cup finely chopped red onion
• 1 cup diced tomato
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder or paprika
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Optional: 2 cups mixed greens or lettuce for serving

Instructions

1. 1. In a medium bowl, mash the chickpeas with a fork until mostly smooth with some texture. Mash the avocados separately, then fold them into the chickpeas.
2. 2. Add lemon juice, olive oil, cumin, chili powder, salt, and pepper; mix until well combined.
3. 3. Stir in the chopped red onion, diced tomato, and cilantro until evenly distributed.
4. 4. Warm the tortillas briefly in a dry skillet over medium heat or in the microwave until pliable.
5. 5. To assemble, lay a tortilla on a clean surface, add a thin layer of greens if using, spoon about 1/4 of the filling along the center, roll tightly, and fold in the sides to seal. Repeat for all wraps.
6. 6. Serve immediately, or wrap each in parchment for on-the-go meals.

8. Vegetarian Black Bean Soup

Vegetarian Black Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon crushed red pepper or cayenne (optional)
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons lime juice (freshly squeezed)
• 1/4 cup fresh cilantro, chopped

Instructions

1. 1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5–7 minutes.
2. 2. Add the garlic, cumin, chili powder, smoked paprika, and cayenne (if using); cook for 1 minute until fragrant.
3. 3. Stir in the diced tomatoes with their juice, the beans, and the vegetable broth. Add the bay leaf; bring to a simmer and cook for 20–25 minutes, until flavors meld and the vegetables are tender.
4. 4. Remove the bay leaf. If you prefer a thicker soup, partially blend about half of the soup with an immersion blender in the pot, then stir to combine.
5. 5. Stir in the lime juice and chopped cilantro; season with salt and pepper to taste. Ladle into bowls and serve hot.

9. Baked Herb Chicken Breasts with Couscous Meal Prep

Baked Herb Chicken Breasts with Couscous Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘4’, ‘4 meal prep bowls’]

Baked herb chicken breasts with couscous is a cheap meal prep that’s nutritious and filling. It’s packed with protein and fiber, and, on top of that, full of flavors! A great option for packable lunch!

Ingredients

• 2 zucchini
• 2 red bell peppers
• 1 yellow bell pepper
• 2 red onions
• 8 cloves garlic (peeled)
• 1 cup couscous
• 1.5 cups vegetable broth
• 1 cup parsley (chopped)
• 2 Tbsp olive oil
• pinch of salt and black pepper
• 4 boneless (skinless chicken breasts (2 lbs))
• 3 Tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/4 tsp salt
• pinch of pepper

Instructions

1. Couscous with Roasted Vegetables
2. Preheat the oven to 400F (205C). Chop zucchini, red bell peppers, yellow bell peppers into 1-inch pieces. Slice onion and peel garlic cloves. Now place all of the vegetables, onion, and garlic on a large baking sheet.
3. Spray them with olive oil and toss to coat them as evenly as possible. Finally, add a pinch of salt and black pepper. Now, roast the vegetables in the oven for 45 minutes and make sure to stir them every 15 minutes.
4. Now, get a saucepan while you’re roasting the vegetables. Bring vegetable broth to boil and add in the couscous. Cover it with the lid and turn off the heat, wait for 5 minutes until the couscous absorbs all the broth, and uncover the saucepan. Give the couscous a stir to make sure it’s light and fluffy.
5. Baked Chicken Breast
6. While vegetables are roasting, combine oregano, basil, garlic powder, salt, and pepper with olive oil. Stir well, and it should form a nice paste.
7. Take out your chicken breasts, gently pound them with a mallet if they’re a little thicker than usual. Cover them with the paste we’ve just made.
8. Bake in a baking tray for 20 minutes. Make sure you cool it down before slicing it.
9. Final Steps
10. Finally, combine couscous with roasted vegetables. Press in garlic and chop some parsley. Combine all the ingredients together and divide them into food containers.
11. Top it up with slices of chicken. Store in the fridge while tightly sealed for up to 3 days.

10. 10-Minute Peanut Noodles

10 Minute Peanut Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 people’]

In just minutes you can have some delicious and filling peanut noodles!

Ingredients

• 8 oz soba noodles
• 1/3 cup creamy peanut butter (approximately 3 oz )
• 1 tablespoon peanut oil
• 1/4 cup soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon honey
• 1 teaspoon chili garlic sauce
• 1 teaspoon lime juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/2 cup salted peanuts (chopped )
• 1/3 cup green onions (diced )
• 1/4 cup fresh cilantro (minced )

Instructions

1. Add a large pot of unsalted water to stovetop and heat on high to bring to a boil.
2. Meanwhile, in a medium to large sized bowl, add peanut butter, honey, soy, peanut oil, rice vinegar, lime juice, chili garlic sauce, ground ginger, and garlic powder. MIx well into a creamy thick sauce.
3. Once the sauce is made and water is boiling, add the soba noodles and let boil for 3 1/2 minutes.
4. Drain noodles, give just one shake in the colander and then immediately add them to the sauce – a little bit of the cooking liquid will help loosen the sauce a bit and help coat the noodles with the sauce.
5. Mix well with tongs ensuring that all of the noodles are coated in the peanut sauce.
6. Top with peanuts, green onions, and cilantro. Add sriracha if desired. Serve hot or cold.

11. Kimchi Noodle Salad

Kimchi Noodle Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) rice noodles
• 1 cup (150 g) kimchi, chopped
• 1 cup (150 g) cucumber, thinly sliced
• 1 cup (110 g) shredded carrot
• 1/2 cup (75 g) red bell pepper, thinly sliced (optional)
• 2 green onions, thinly sliced
• 2 tablespoons sesame seeds, toasted
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon honey or sugar
• 1 tablespoon sesame oil
• 1 clove garlic, minced (optional)
• 8 oz (225 g) firm tofu, cubed and pan-fried (optional)

Instructions

1. 1. Cook the rice noodles according to the package directions until al dente, then drain and rinse with cold water. Shake off excess water and set aside to cool.
2. 2. In a large mixing bowl, combine the chopped kimchi, cucumber, shredded carrot, red bell pepper (if using), and sliced green onions.
3. 3. In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, gochujang, honey, sesame oil, and minced garlic (if using) to make the dressing.
4. 4. If using tofu, pat dry and pan-fry in a little oil until golden on all sides; set aside.
5. 5. Add the cooled noodles to the bowl with vegetables, pour over the dressing, and toss until everything is evenly coated. Add the pan-fried tofu if using and toss again to combine.
6. 6. Sprinkle with toasted sesame seeds and additional green onions if desired. Serve immediately or refrigerate for up to 1 day.

12. Low-Carb Smoked Turkey and Cucumber Sandwiches

Low-Carb Smoked Turkey and Cucumber Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 medium cucumber rounds, about 1/4 inch thick
• 8 oz smoked turkey, thinly sliced or chopped
• 4 oz cream cheese, softened
• 2 tablespoons sour cream or Greek yogurt (optional)
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Extra dill for garnish (optional)

Instructions

1. 1. Prepare the ingredients: slice 8 medium cucumber rounds about 1/4 inch thick and pat dry; have smoked turkey and dairy ready.
2. 2. Make the spread: in a small bowl, combine cream cheese, sour cream or yogurt (if using), lemon juice, dill, and garlic powder; season with salt and pepper to taste until smooth.
3. 3. Season the turkey lightly with salt and pepper.
4. 4. Assemble the sandwiches: spread a thin layer of the cheese mixture on one cucumber round, add a line of turkey, then top with a second cucumber round to form a sandwich; repeat to make 4 sandwiches.
5. 5. Serve immediately or refrigerate up to 2 hours; garnish with extra dill if desired.

13. One-Pan Chicken Legs with Chickpeas and Quinoa

One-Pan Chicken Legs with Chickpeas and Quinoa (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 meal prep bowls’]

Sweet and flavorful, these one-pan chicken legs are filling, nutritious, and cheap to make. It’s a budget, high-calorie meal prep that has plenty of nutrients. The blend of spices and sweetness will leave your taste buds happy.

Ingredients

• 4 chicken legs (1.8 lb)
• 2 tbsp extra-virgin olive oil
• 1 onion (finely chopped)
• 1/2 cup quinoa (washed)
• 1 cans chickpeas (1.5 cups chickpeas)
• 1.5 cups of hot water
• 1/4 cup dried cranberries
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp crushed red pepper flakes
• 2 tsp salt
• 1 tsp black pepper
• 1 cup parsley (chopped)
• 9 oz cherry tomatoes (250g)

Instructions

1. Season chicken legs with 1.5 tsp salt and 1tsp black pepper.
2. Now, heat the olive oil in the skillet, add the chicken legs skin side down and cook for 5 minutes. Then flip and fry for another 5 minutes until the chicken is nicely browned. Afterward, transfer the chicken to the plate.
3. Now, finely chop the onion and add it to the skillet. Right after that, add in cinnamon, turmeric, and coriander. Stir for 1 minute.
4. Add in washed quinoa and stir it so that spices coat it. Add 1.5 cups of hot water, give it a stir. Then, stir in the chickpeas and dried cranberries.
5. Add crushed red pepper flakes and the remaining 1/2 tsp of salt. Give it a stir.
6. Bring the chicken legs back into the skillet, bring the liquid to a boil. Then, reduce the heat and cover it with a lid.
7. Cook for 20-25 minutes until quinoa is tender and chicken is fully cooked. Let it sit for 5 minutes afterward.
8. Finally, divide the dish into 4 food containers. Chop some parsley and sprinkle it over each portion. Add in cherry tomatoes.
9. Refrigerate for up to 3-4 days.

14. Mediterranean Salmon Salad

Mediterranean Salmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 Servings’]

Canned Salmon Salad with avocado, sun-dried tomatoes, feta cheese, onion, and dill with a creamy dressing is a high-protein, low-carb meal that is so full of flavor!

Ingredients

• 4 (6-oz) cans wild caught salmon (drained*)
• 1 large avocado (sliced)
• 1/3 cup red onion (thinly sliced)
• 1 cup sun-dried tomatoes (drained)
• ½ cup feta cheese
• ½ cup plain Greek yogurt or mayonnaise
• 2 Tbsp fresh lemon juice
• ½ tsp garlic powder
• 1 tsp dried dill
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions

1. Open the canned salmon and drain the juices out. Transfer the salmon to a large bowl along with the sliced avocado, chopped red onion, sun-dried tomatoes, and feta cheese.
2. Add in the Greek yogurt (or mayo), lemon juice, garlic powder, dried dill, and sea salt. Toss everything together until the salmon salad is nice and creamy and well-combined.
3. Taste the salmon salad for flavor and add more sea salt or lemon juice to your personal taste. Enjoy the salmon salad as is or enjoy it on top of a green salad or as a sandwich. Serve it on romaine lettuce or butter lettuce to make lettuce wraps.

15. Lemon Tuna Noodle Salad

Lemon Tuna Noodle Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) dried pasta (fusilli or rotini)
• 2 cans (5 oz / 140 g each) tuna in water, drained
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced (optional)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons capers, drained (optional)
• Zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions

1. 1. Bring a large pot of salted water to a boil; cook pasta until al dente according to package instructions. Drain and rinse under cold water to stop cooking, then drain thoroughly.
2. 2. In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, olive oil, and salt and pepper. Set dressing aside.
3. 3. In a large bowl, combine the drained tuna, halved tomatoes, diced cucumber, red onion, olives, capers, parsley, and the cooled pasta. Toss gently to combine.
4. 4. Pour the dressing over the salad and toss to coat; adjust seasoning with more salt, pepper, or lemon juice to taste.
5. 5. Let the salad rest 10–15 minutes to meld flavors, then serve immediately or refrigerate for up to 2 hours.

16. Bulgur Wheat Salad

Bulgur Wheat Salad with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT24M · Total: PT39M · Yield: [‘3’, ‘3 bowls’]

This bulgur wheat salad is naturally sweet, extra nutritious, vegan, and filling! You can prep it for work or have it as a side dish with your dinner.

Ingredients

• 1 cup bulgur wheat
• 2 cups broccoli florets
• 8 romaine lettuce leaves (chopped)
• 1 avocado (sliced)
• Green onion (Chopped)
• Dill (chopped)
• 1 tbsp olive oil
• ½ lemon
• A pinch of salt & black pepper

Instructions

1. Add bulgur and 1 ¾ cups of water into a saucepan. Bring to simmer, then lower the heat and cover the saucepan. Let it simmer for a total of 10 minutes.
2. Now, turn off the heat and let the bulgur sit for another 10 minutes with the lid on. If the grains aren’t soft, let them sit in the saucepan with the lid on for a couple more minutes.
3. Drain the remaining liquid and fluff with a fork.
4. Boil some water in a saucepan, add broccoli to it, let it simmer for 4 minutes or so, and then remove.
5. Get a large plate and cover it with chopped romaine lettuce, then cover the leaves with bulgur, broccoli florets, avocado slices, green onion, and dill.
6. Drizzle with olive oil, squeeze in the lemon juice, and add some salt and pepper.

17. Cheese Quesadilla

Cheese Quesadilla Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT6M · Total: PT8M · Yield: [‘1’, ‘1 quesadilla’]

This quick and easy quesadilla recipe is great for kids and adults! It takes less than 10 minutes total. It is crispy, cheesy, savory and delicious. Make them for a quick lunch, dinner for kids or Taco Tuesday night!

Ingredients

• 1 tbsp butter
• 2 tortillas
• ⅔ cup shredded cheese

Instructions

1. First, add half of the butter to a skillet over medium heat. Once the butter has melted, place one tortilla down in skillet.
2. Arrange shredded cheese in an even layer. Then add the second tortilla on top.
3. Cook for 2 to 3 minutes on the first side. Then carefully flip quesadilla over. Add the second half of butter if needed.
4. Cook for another 2 to 3 minutes on the second side. Cheese should be fully melted by this point.
5. Finally, remove from pan. Use a pizza cutter to slice quesadilla.

18. Mediterranean Veggie Sandwich

Mediterranean Vegetable Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

My favorite Mediterranean Vegetable Sandwich is loaded with hummus and feta cheese, fresh vegetables and topped with sprouts. You won’t miss the meat with this sandwich.

Ingredients

• 4 slices seeded bread (or bread of choice)
• 1/4 cup hummus of choice
• 1/2 cup feta cheese (crumbled)
• 1/2 cup matchstick carrots
• 4 slices tomato
• 8-10 slices cucumber
• 1 cup alfalfa sprouts (washed)

Instructions

1. Place the four slices of bread on a large cutting board and spread a layer of hummus one one side of each slice of bread.
2. Sprinkle the crumbled feta on one half of each sandwich then top with matchstick carrots, tomatoes, cucumbers and finally the sprouts. Place the other half of the bread on the sandwich, cut in half and serve.

19. Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 Servings’]

Light, refreshing Mediterranean Chickpea Salad is ideal for any warm weather occasion! An excellent healthy side dish to any main course.

Ingredients

• 1 (15-oz) can garbanzo beans (drained and rinsed)
• 1 medium-sized cucumber (chopped (2 cups))
• 2 cups cherry tomatoes (halved)
• ¼ red onion (thinly sliced (½ cup))
• ⅔ cup feta cheese
• 2 Tbsp avocado oil
• 1 Tbsp lemon juice*
• 2 cloves garlic (minced)
• ½ tsp sea salt (to taste)
• ¼ tsp black prepper
• ½ tsp dried oregano

Instructions

1. Drain and rinse the garbanzo beans and pat them dry with a paper towel.
2. Transfer the garbanzo beans to a large bowl along with the cucumber, cherry tomatoes, onion and feta cheese.
3. In a measuring cup or small bowl, whisk together the ingredients for the dressing.
4. Pour the dressing over the salad and toss until everything is well-coated. Taste the chickpea salad for flavor and add more salt, lemon juice or feta cheese to your personal taste.
5. Serve immediately or store in an airtight container in the refrigerator. Leftover salad will stay fresh in the refrigerator for up to 5 days.

20. Southwestern Chicken and Rice

Southwestern Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Yield: [‘6’, ‘6 servings’]

This all-in-one dish is the real deal – chicken is seasoned with Tex-Mex spices and cooked up in a skillet with rice, peppers, onions, tomatoes, corn and black beans.

Ingredients

• 3/4 tsp kosher salt
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp freshly ground black pepper
• 4 chicken breasts (boneless, skinless, pounded to even thickness)
• 2 tbsp olive oil
• 1 small yellow onion (chopped)
• 1 red bell pepper (chopped)
• 1 clove garlic (minced)
• 1 tsp kosher salt
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 1/2 cups jasmine rice (or any long grain rice)
• 1 can diced tomatoes ((14 oz) drained)
• 3 1/2 cups chicken broth
• 1 cup canned black beans (rinsed and drained)
• 1 cup corn (fresh or frozen)
• 3/4 cup Monterey Jack Cheese (shredded)
• 3/4 cup sour cream
• 1 large avocado (chopped)
• cilantro
• lime wedges

Instructions

1. Combine salt, cumin, smoked paprika, chili powder and pepper
2. Season both sides of the chicken breasts with the spice rub
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 5 minutes per side or until no longer pink.
4. Remove the chicken from the skillet, chop into bite sized pieces and set aside
5. In the same skillet over medium heat, add the onion, red peppers, garlic, salt, cumin and chili powder. Cook for 4 minutes, stirring frequently, until the onions are softened.
6. Add the rice and stir for 1 more minute
7. Add the tomatoes and chicken broth. Bring to a boil, cover and reduce the heat
8. Simmer for 15 minutes or until rice is cooked
9. Stir in the black beans, corn, and chopped chicken. Sprinkle the Monterey Jack Cheese evenly over the top. Cover and let the cheese melt for 2 minutes
10. Serve each portion with a spoonful of sour cream, chopped avocado, cilantro and a lime wedge

21. Tuna Salad

Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This simple but amazing tuna salad recipe is packed with flavor and perfect for sandwiches, salads, or eating with crackers for lunch.

Ingredients

• 2 5-oz cans Flake white tuna (packed in water)
• ½ cup mayonnaise
• 2 teaspoons dijon mustard
• ¼ cup finely diced celery
• 2 tablespoons finely diced red onion
• 1 tablespoon dill relish (or diced dill pickles)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh lemon juice
• salt and pepper (to taste)

Instructions

1. Drain tuna from water very well.
2. In a bowl, combine tuna with mayonnaise, dijon mustard, celery, red onion, relish or diced dill pickle, parsley, lemon juice, salt and pepper.
3. Stir to combine. Enjoy right away, or store in the refridgerator.

22. Vegan Bean Burrito

Easy Vegan Bean Burrito is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT8M · Total: PT15M · Yield: [‘2’]

This homemade vegan bean burrito is easy to make in only 15 minutes or less! It’s such a healthy, satisfying and filling lunch or dinner idea full of delicious Mexican flavors and exciting textures.

Ingredients

• 2 large tortillas
• 3 oz salsa (80 g)
• ½ cup cooked kidney or black beans (80 g)
• ½ green onion (finely chopped)
• Salt (pepper & cayenne to taste)
• 3 tbsp brown rice (cooked)
• ½ avocado (sliced)
• 2 tsp corn kernels
• 2 leaves lettuce (shredded)
• ½ fresh tomato (chopped)
• 3 tbsp red bell pepper (sliced (20 g))

Instructions

1. In a small bowl, mash beans and salsa with a fork. Don’t overdo it; it’s okay when some beans retain their texture.
2. Add green onion, salt, pepper and cayenne to taste. Mix until well-combined.
3. Fill each tortilla with half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato and bell pepper.
4. Make sure your burritos are not too full so that you can still roll them!
5. Fold in the sides and roll it tightly, closing both ends. Repeat with the other burrito.
6. Place them both seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy.
7. Flip with a spatula and grill for another 3 minutes. Cut in half and enjoy!

23. Beans on Toast

Beans on Toast (The Proper British Way – Recipe by a Brit!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT3M · Total: PT5M · Yield: [‘3’, ‘3 servings’]

A classic, simple British dish that is served for breakfast, lunch or dinner.

Ingredients

• 1 can Heinz Beans ((made in England) 415 g/14.6 oz)
• 3 slices bread
• 1 tsp butter ((optional-omit for vegan))

Instructions

1. Put the beans into a small pot over medium low heat.
2. Put the bread in the toaster, and make the toast as desired. Butter the toast,(but you can omit if you’re vegan.)
3. Stir the beans, and heat until almost boiling, but don’t allow to boil. (According to directions on the tin, this will affect the flavor.)
4. Place the toast on plates, and spoon ⅓ tin of the beans over the top of each slice. Serve immediately, preferably with a cup of hot tea.

24. Tangy Veggie Wrap

Tangy Veggie Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘2’, ‘2 wraps’]

Looking for a quick lunch that’s packed with colourful veg and plenty of flavour? This tangy veggie wrap has got it all!

Ingredients

• 3 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• 2 small carrot ((pre-grated or use a mini food processor to save time))
• ¼ red bell pepper ((your favourite colour))
• 1 small red onion
• 1 small handful spinach ((or similar))
• 1 thumb ginger, fresh ((grated))
• ½ cup low fat cottage cheese
• 2 tbsp low fat Greek yogurt
• 1 tsp lemon zest
• 3 tsp mustard ((or try wasabi paste, but less!))
• 2 wraps ((we like wholegrain))
• Salt and pepper to taste
• ½ cup bean sprouts ((they’re really healthy! And they add a lovely crunch too))

Instructions For the wrap:

1. Roast the sunflower seeds and pumpkin seeds in a pan without any oil/fat until golden brown.
2. Peel and grate the carrots. Wash and dice the bell pepper (get rid of the seeds and white bits). The carrots are the biggest time-consumer here. To save time use pre-grated carrots or use a mini food processor to chop them up.
3. Peel the onion and cut in thin rings. Wash and drain the spinach. Wash the bean sprouts with cold water and let them dry.

For the dressing:

1. Peel the ginger and grate it into a bowl. Add the cottage cheese, low fat Greek yogurt (or your vegan substitute), lemon zest and mustard and mix it well.
2. Spread the dressing mixture onto the wraps, stopping about 1cm from the edge. Lay out the spinach leaves on top.
3. Put the carrots, bell pepper, onions and bean sprouts in a wide line down the middle and sprinkle the roasted sunflower seeds on top.
4. Season with a dash of salt and pepper and fold the wraps a little on both sides, then at the bottom and roll it as tightly as possible (without squishing the insides out!).
5. Cut the wraps into halves and serve. Enjoy!

25. Curry Chicken Salad with Grapes

Curry Chicken Salad with Grapes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, diced
• 1 cup seedless grapes, halved
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped (optional)
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)
• 1/4 cup toasted almonds, chopped (optional)

Instructions

1. 1. Prepare ingredients: dice the chicken, halve grapes, and finely chop celery and red onion.
2. 2. Make the curry dressing: in a small bowl, whisk together the mayonnaise, lemon juice, curry powder, salt, and pepper.
3. 3. Combine: in a large bowl, mix the chicken, grapes, celery, and onion. Add the dressing and toss until evenly coated.
4. 4. Add optional elements: fold in the parsley and toasted almonds if using.
5. 5. Chill: cover and refrigerate 15–30 minutes to meld flavors.
6. 6. Taste, adjust seasoning, and serve: enjoy on a bed of greens, in lettuce wraps, or in sandwiches.

26. Chicken Fajita Meal Prep Bowl

Healthy Chicken Fajita Meal Prep Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 meal prep bowls’]

These chicken fajita meal prep bowls are the low carb version of regular chicken fajitas. High in proteins and fats, and great for busy people.

Ingredients

• 4 skinless chicken thighs
• 2 tsp lemon juice
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 large onion
• 2 tbsp olive oil
• 2 cloves of garlic (crushed)
• 4 cups Brussel sprouts (fresh or frozen)
• 2 tsp chilli powder
• 1 tsp paprika
• 1/2 tsp cumin powder
• black pepper and salt

Instructions

1. Mix chili powder, red pepper, cumin, a dash black pepper, and salt, and set aside.
2. Cut chicken thighs into thin strips. Then, add half of the seasoning, garlic, lemon juice and a dash of salt to them.
3. Heat olive oil in a pan and add chicken strips. Cook for 10 minutes or until fully cooked.
4. Now, remove the chicken, add sliced onions and bell peppers, and the rest of the seasoning. Stir fry for 5-minutes.
5. Meanwhile, preheat oven to 390 degrees F (200 degrees C).
6. Place Brussel sprouts in a single layer on the baking sheet, spray with olive oil, season with salt and black pepper. Bake for 20 minutes.

27. Cucumber Sandwiches

Cucumber Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

A cream cheese dill spread on bread with fresh sliced cucumbers in between the bread make these Cucumber Sandwiches delicious!

Ingredients

• 1 loaf thinly sliced white bread ( or your favorite)
• 1 English cucumber
• 8 ounces cream cheese (softened)
• ¼ cup mayonnaise
• 1 teaspoon fresh dill (minced plus more for garnish)
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Instructions

1. In a medium bowl, beat cream cheese until fluffy with hand mixer or in a stand mixer.
2. Stir in mayonnaise, dill, salt and pepper into cream cheese mixture until creamy and well combined.
3. Peel and thinly slice cucumber.
4. Cut crusts from bread and cut into triangles or other shape.
5. Spread cream cheese mixture onto bread then layer cucumbers on one side of the bread, top with another slice of bread.
6. Garnish with fresh dill if desired. Serve immediately.
7. Store leftovers in refrigerator for up to 24 hours. These are best enjoyed fresh!

28. Zucchini Stir Fry with Garlic and Sesame Seeds

Zucchini Stir Fry With Garlic and Sesame Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Easy and quick – this zucchini stir fry is gluten-free (with coconut aminos), dairy-free, vegan, and vegetarian. A perfect one-skillet meal is full of Asian flavors.

Ingredients

• 1 Tbsp sesame oil
• 2 medium onions (sliced)
• 3 small zucchinis (sliced and halved (or 2 medium zucchinis))
• 2 Tbsp soy sauce (or coconut aminos)
• 4 garlic cloves (minced)
• 2 tbsp sesame seeds
• salt and black pepper to taste

Instructions

1. Set your skillet over medium-high heat and add sesame oil. Add in the onions and cook for 3 minutes until tender.
2. Add in the zucchini and cook for another 5 minutes stirring throughout.
3. Add in the soy sauce and garlic. Cook for another 3-5 minutes.
4. Sprinkle the stir-fry with sesame seeds, cook for a minute and take off the stove.
5. Salt and pepper to taste.

29. Spicy Pineapple Chicken Meal Prep

Spicy Pineapple Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

A quick, sweet, spicy pineapple chicken stir-fry you can meal prep! It’s a lovely, delicious, Asian-inspired meal prep recipe.

Ingredients

• 3 tbsp soy sauce
• 4 tbsp pineapple juice (from can)
• 1 tbsp chilli sauce
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1/4 tsp red pepper flakes
• 1 lb chicken thighs (skinless & boneless (cubed))
• 1 tbsp olive oil
• 1/2 white onion (sliced)
• 1 jalapeño (sliced)
• 14- ounce can pineapple chunks (drained)
• 1/2 tsp salt
• 1 tbsp green onion (sliced)

Instructions

1. Drain the can of pineapples, leaving out the juice. Combine soy sauce, pineapple juice, chili sauce, garlic, ginger, and pepper flakes in a bowl.
2. Cube the chicken thighs and add them to the marinade. Make sure all of it is covered, marinate in the fridge for 20 minutes or so.
3. Heat the olive oil in a skillet over medium heat. Add in the onion, jalapeno. Cook for 1-2 minutes.
4. Add in the chicken with the marinade. Afterward, turn up the heat and cook for 10-15 minutes until the chicken is fully cooked.
5. Finally, add in pineapple and salt. Cook for another 3-5 minutes. Sprinkle with green onion before serving.
6. For meal prep:Serve with rice of your choice. Keep refrigerated for up to 3 days.

30. Chickpea Salad with Cucumbers and Tomatoes

Chickpea Salad with Cucumber and Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘2’, ‘2 meal prep bowls’]

These vegan high protein chickpea salad bowls are delicious and nutritious. The recipe is great if you’re vegan and want to increase your protein intake naturally.

Ingredients

• 14 oz can of chickpeas (400g)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ¼ tsp salt
• 2 cucumbers (diced)
• 3 medium tomatoes (diced)
• 1 small red onion (sliced)
• ½ cup parsley leaves (chopped)
• 1 garlic clove (smashed (1/2 tsp minced garlic))
• 1 ½ tbsp white wine vinegar
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Peel the garlic, use a garlic press to smash it. Mix white wine vinegar with olive oil and add garlic to it. Set aside.
2. Heat the olive oil in the frying pan, add dried chickpeas to it. Add cumin, paprika, garlic powder, and fry for around 5 minutes. Once finished, salt it.
3. Dice cucumbers, tomatoes, slice red onion, and chop parsley. Combine all the ingredients, add in the dressing we’ve mixed up before and mix the salad. Add salt and pepper to the taste.
4. If you’re using this recipe for meal prep, add in the salad into your storage containers. It should cover ¾ of the container and use the rest of the space for chickpeas.

31. Air Fryer Grilled Cheese and Tomato Sandwich

Air Fryer Grilled Cheese and Tomato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT9M · Total: PT10M · Yield: [‘1’, ‘1 sandwich’]

Air Fryer Grilled Cheese and Tomato is a quick and delicious meal idea. Made with just your favorite cheese slices, tomato, and fine herbs, this sandwich is melty and delicious!

Ingredients

• 2 slices bread (we use rye bread)
• 2-4 slices cheese
• 1 small tomato (firm)
• 1 tablespoon mayonnaise or soft butter
• 1/8 teaspoon fine herbs or Italian seasoning (optional (more to taste))

Instructions

1. Wash, dry, and slice the tomato. You can pat the tomato slices dry if you want, but it’s not required.
2. Spread the outside of the bread with mayo or soft butter – make sure the two slices of bread fit together correctly and are roughly the same size.
3. Place one slice of bread mayo side down into air fryer tray – there’s no need to preheat the air fryer. Place one layer of cheese on top of the bread, then add the tomatoes (don’t overlap them too much). Sprinkle the tomatoes with fine herb or Italian-style seasoning (optional), then add the second layer of cheese on top of the tomatoes. Finally, place the second slice of bread (mayo side facing up) on top.
4. Air fry the cheese and tomato sandwich at 375 degrees Fahrenheit for roughly 8-10 minutes until the cheese has melted and the bread is golden brown. Flip it over halfway through the cooking time. The exact cooking time can vary depending on your air fryer and the type of bread you use.
5. When done, remove the sandwich from the air fryer, and cut it (optional). Enjoy – but be careful because the tomato will be very hot!

32. Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘4’]

Make these easy economical wraps for a super quick and delicious meal!

Ingredients

• 2 cups (280g) leftover cooked chicken (cubed (I prefer skinless chicken thighs for this, but you can use skinless chicken breast))
• 2 large tomatoes (sliced)
• 2 cups (150g) shredded lettuce
• 4 tortillas (or sandwich wraps)
• 8 slices cooked bacon
• 5 tablespoons Ranch dressing

Instructions

1. Lay out the four tortillas (or sandwich wraps).
2. Evenly distribute and chicken, tomatoes, lettuce, and bacon between each tortilla.
3. Drizzle with Ranch dressing, then wrap each into a a burrito shape and cut in half before serving.
4. Tip: to help keep the shape, you can wrap each with parchment paper.

33. Cajun Chicken Salad

Cajun Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT40M · Yield: [‘3’, ‘3 servings’]

Enjoy this Cajun chicken salad for lunch, dinner, or as a light appetizer at your next BBQ or potluck. Serve on a lettuce leaf, slice of toast, between a bun, or as is.

Ingredients

• 12 oz cooked chicken (rotisserie, shredded or cubed)
• 1/4 cup celery (diced. 1-2 ribs)
• 1/4 cup white onion (diced)
• 1/4 cup red onion (diced)
• 1/4 cup red bell pepper (diced)
• 1/4 cup green bell pepper (diced)
• 1/4 cup olive oil
• 1 clove garlic (minced)
• 3 Tbsp white vinegar
• 1/4 cup chicken broth
• 2 tsp Cajun seasoning (sweet or spicy)
• salt and pepper to taste

Instructions

1. In a large bowl, combine chicken, celery, onions, and bell peppers.
2. In another bowl, whisk together olive oil, garlic, vinegar, broth, and Cajun seasoning. Pour the dressing over the chicken and vegetables and toss well to coat.
3. Cover bowl and refrigerate for 30 minutes. Stir a couple of times during the chilling process.
4. Much of the excess dressing will be absorbed by the other ingredients in the salad. Serve on its own or on lettuce leaves.

34. Guacamole with Hard Boiled Eggs

Delicious Guacamole With Hard Boiled Eggs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: 2

Looking for a snack that fills you up and fuels you well? Homemade Guacamole with a side of hard-boiled eggs will provide you with the fuel you need on busy days. You can take this snack on the go or eat it at home.

Ingredients

• 2 Avocados
• 2 tbsp Red Onion – chopped
• 2 tbsp Freshly Squeezed Lime Juice
• 1 Roma Tomato
• ½ tsp Cilantro diced
• ½ tsp Ground (Cayenne) Red Pepper
• 1 Organic Garlic Clove
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Chili Powder
• 2 Eggs
• 2 tsp Salt
• ½ tsp Pepper

Instructions

1. First, add water to small pot and heat on high until boiling. Add eggs. Boil on high for 5 minutes and then turn heat to medium. Place a lid on your pot. Cook for an additional 5 minutes.
2. Next, remove from pot heat. Drain hot water. Add cold water onto eggs. Set aside to cool.
3. Slice tip off each avocado. Cut in half (long ways) all the way around as your knife presses against the pit. Cut in half again, exactly as previously directed, and this will create 4 sections. Use your fingers to peel the skin away. Pop each of the 4 sections from the pit and place it into a small mixing bowl.
4. Dice white onion, Roma tomato, and peeled garlic clove into small pieces. Add to the avocado mixing bowl.
5. Slice lemon and lime in half. Squeeze 1 TBSP of each onto the mixture. Add cilantro, red pepper, garlic powder, chili powder, and onion powder to the mixture.
6. Chop or grind the avocados, distributing ingredients evenly. Continue until your guacamole has reached the consistency you desire.
7. Tap hard-boiled eggs gently onto the counter to crack. Carefully peel shell away from the egg. Brush off any debris from the shell. Slice eggs in half.

35. Sandwich Pinwheels

Easy Pinwheel Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [’21’, ’21 pieces’]

Make our delicious sandwich pinwheels recipe featuring flour tortillas, cream cheese, deli meat, cheese, and fresh green onions. They are simple to make, ideal for picnics or serving as an appetizer.

Ingredients

• 3 large tortillas ( about 10 inches/ 25 cm, Note 2)
• ½ cup cream cheese
• 2 tablespoons grated Parmesan
• 2 garlic cloves (grated)
• 2 tablespoons green onions (finely chopped)
• 5 large basil leaves
• ¼ teaspoon fine sea salt
• ⅛ teaspoon ground black pepper
• 8 lettuce leaves (more if necessary to cover)
• 5 slices deli turkey (or as required)
• 5 pepperoni slices (or as required)

Instructions

1. Spread: Mix cream cheese with grated Parmesan, grated garlic, finely sliced green onions, finely sliced basil, salt, and pepper to taste.½ cup cream cheese + 2 tablespoons grated Parmesan + 2 garlic cloves + 2 tablespoons green onions + 5 large basil leaves + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
2. Build: Lay the tortillas on the working surface. Spread the cream cheese mixture evenly across the tortilla, leaving about ½ inch (1 cm) free all around. Top with lettuce leaves, deli turkey, and pepperoni, slightly overlapping each layer of ingredients.3 large tortillas + 8 lettuce leaves + 5 slices deli turkey + 5 pepperoni slices
3. Roll up tightly. Wrap well in plastic wrap and refrigerate for at least 30 minutes or longer.
4. Cut: Remove the plastic wrap. Secure the roll-ups with toothpicks or wooden picks. Use a good knife to slice the roll in between the picks. Arrange on a platter.

36. Asian Garlic Noodles

Asian Garlic Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Asian Garlic Noodles is a quick and easy 20-minute noodle stir-fry that’s made using your favorite noodles in a delicious sauce made with garlic, butter, soy sauce, and parmesan cheese. Perfect for anyone who loves garlic!

Ingredients

• 8-10 ounces Asian style noodles (see notes)
• 2 tablespoon oyster sauce
• 2 tablespoon soy sauce
• 1 tablespoon dark soy sauce ((optional))
• 2 tablespoon fish sauce
• 2 teaspoon Worcestershire sauce
• ¼ teaspoon sesame oil
• 1 tablespoon brown sugar
• ¼ teaspoon white pepper
• 4 tablespoon unsalted butter
• 6 cloves fresh garlic (minced`)
• ⅓ cup Parmesan cheese (grated)
• ¼ cup green onions
• 1/2 teaspoon red chili flakes (optional)
• sesame seeds (to garnish (optional))

Instructions

1. Cook noodles or pasta to al dente according to package instructions (cooking time will vary). When the noodles are soft, reserve 1 cup of the boiling noodle water and strain. Rinse the pasta with cold water. Set aside.
2. Combine the oyster sauce, soy sauce, dark soy sauce, fish sauce, Worcestershire sauce, sesame oil, brown sugar, and white pepper in a small bowl. Whisk to combine and set aside.
3. Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant – approximately 30-60 seconds. Add the prepared sauce to the garlic butter and mix well to combine. Bring to a gentle simmer.
4. Add the cooked noodles to the simmering sauce. Gently toss to combine. Remove from heat.
5. To thicken the sauce, add some of the reserved noodle water until desired consistency is reached. If the sauce becomes too thick, add some water, vegetable broth, or chicken broth, as needed.
6. Sprinkle with the grated parmesan cheese, green onions, and red chili flakes. Gently mix to combine.
7. Best served immediately.

37. Chickpea Salad Sandwich

Easy Chickpea Salad Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

You will love this Easy Chickpea Salad Sandwich Recipe filled with mashed chickpeas, avocado, Greek yogurt, fresh cilantro and green onion.

Ingredients

• 1 ripe Avocado (peeled cored and sliced)
• 1 – 15 ounce can of chickpeas
• 1/3 cup Greek yogurt
• Juice from 1/2 of a lemon
• 1/4 teaspoon salt
• 1/3 cup cilantro (chopped)
• 2 tablespoons green onions (chopped)
• 1/4 teaspoon cayenne pepper {optional}
• 1/4 teaspoon paprika {optional}
• 4 Whole wheat bread slices

Instructions

1. Place the chickpeas, avocado, Greek yogurt, lemon juice, salt, cilantro, scallions, cayenne pepper and paprika in a large bowl.
2. Roughly mash the ingredients together leaving some chunks of avocado and some whole chickpeas.
3. Adjust salt and pepper to taste.
4. Lightly toast the bread and assemble the sandwiches with the chickpea salad and your favorite toppings.
5. I like to add sprouts, shredded carrots, radish and feta cheese.

38. Sweet Honey Garlic Chicken Meal Prep

Honey Garlic Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 meal prep bowls’]

Just in 25 minutes, you can make this one-pan dinner! Honey garlic chicken is sweet, flavorful, and nutritious. Perfect for meal prep!

Ingredients

• 4 chicken thighs (skinless and boneless)
• 1 tbsp cornflour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 tbsp butter (or olive oil if dairy-free)
• 4 cloves garlic (minced)
• 3 tbsp honey
• 1/3 cup chicken broth
• 1 tbsp soy sauce
• 2 tbsp green onion (chopped)
• 1 cup brown rice
• 6 cups water
• Pinch of salt

Instructions

1. Rinse brown rice. Then, boil the water in a large pot and add rice to it. Let it boil uncovered for 30 minutes until the rice is fully cooked. Drain excess water once finished, season with salt.
2. Meanwhile, mix cornflour, salt, and pepper together. Toss the chicken into cornflour until fully coated.
3. Now, make sure to heat up the vegetable oil in a skillet. Add in chicken thighs and cook for 4-5 minutes until golden brown. Then, just flip them and cook for another 2 minutes.
4. Afterward, add butter to the pan and garlic. Lower the heat.
5. Combine honey, chicken broth, and soy sauce. Now, add the sauce into the skillet and bring to a boil. Let it simmer for 4-5 minutes until the sauce thickens up and coats the chicken.
6. Divide rice into meal prep containers. Top with honey garlic chicken and season with green onion.

39. 5-Minute Buffalo Chicken Wrap

Easy Buffalo Chicken Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 servings’]

This buffalo chicken wrap comes together in just 5 minutes using leftover chicken, buffalo sauce, and a tortilla. It’s flavorful and easy to make!

Ingredients

• 6 leftover chicken (chicken tenders, grilled, fried, or rotisserie chicken)
• 1/2 cup buffalo sauce (homemade or store-bought)
• 4 flour tortillas
• 1/4 cup chunky blue cheese
• 1/4 cup shredded lettuce
• 1/4 cup shredded cheddar cheese

Instructions

1. Cut the chicken tenders or other leftover chicken into small 1-inch or smaller pieces and place them in a bowl.
2. Pour the buffalo sauce over the chicken and mix to coat them fully with the sauce.
3. Place the tortillas on a flat surface and put 1/4 of the buffalo chicken, blue cheese, lettuce, and cheddar cheese, if using, into each tortilla.
4. Wrap each tortilla up tightly and secure them with a toothpick, if desired.

40. Savory Cottage Cheese Burrito Bowl

Savory Cottage Cheese Burrito Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked brown rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned), thawed and drained
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1.5 cups cottage cheese
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• 2 tablespoons lime juice, fresh
• 1/4 cup chopped fresh cilantro
• Optional toppings: avocado slices, hot sauce

Instructions

1. 1. Cook 2 cups of brown rice according to package instructions to yield about 2 cups cooked; fluff and set aside.
2. 2. Dice the red bell pepper and red onion; mince the garlic and jalapeño (remove seeds for milder heat).
3. 3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and pepper; sauté 4–5 minutes until softened.
4. 4. Add garlic, jalapeño, cumin, chili powder, and smoked paprika; sauté 1 minute until fragrant.
5. 5. Stir in corn and black beans; cook 2–3 minutes until heated through. Season with salt and pepper.
6. 6. In a small bowl, mix cottage cheese with lime juice and chopped cilantro.
7. 7. Assemble bowls: divide rice among four bowls. Top with bean-corn mixture and halved cherry tomatoes. Add a dollop of the lime-cilantro cottage cheese. Garnish with extra cilantro and optional avocado or hot sauce.
8. 8. Taste and adjust seasoning with salt and pepper as needed, then serve.

41. Instant Pot Chicken Caesar Wraps

Instant Pot Caesar Chicken Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’, ‘8 Wraps’]

Easy instant pot caesar chicken wraps cooked in lemon and garlic.

Ingredients

• 4 large chicken breasts
• 2 tablespoons garlic
• 2 tablespoons lemon juice
• 1/2 cup water or chicken broth
• 1 bundle romaine lettuce (about 4 to 5 cups)
• 1 cup croutons
• 6 spinach herb wraps
• 1/2 cup parmesan cheese
• 1 cup caesar dressing; more if needed

Instructions

1. In the instant pot add the chicken and top with lemon juice and garlic. Spread the garlic around over the chicken. Add your choice of water or broth. Set to high pressure for 25 minutes. Quick release pressure when the instant pot stops counting.
2. In a large bowl, add chopped romaine lettuce, croutons, and parmesan. Toss well. Add chopped cooked chicken and caesar dressing. Toss well.
3. Place mixture from the bowl into the wrap and wrap up. Cut the wrap in half and serve.

42. Sticky Sesame Chickpeas

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Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed (about 3 cups
• 1 tablespoon sesame oil
• 1 tablespoon neutral oil (like canola) for sautéing
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 tablespoons maple syrup (or honey for non-vegan)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon water (optional for glaze thinning)
• 1/2 teaspoon chili flakes or 1 teaspoon sriracha (optional)
• 1 teaspoon cornstarch, mixed with 1 tablespoon water (slurry) to thicken glaze
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. 1. Prep: Drain and rinse the chickpeas; mince the garlic; grate the ginger; slice the green onions.
2. 2. Sauté aromatics: In a skillet, heat the sesame oil and neutral oil over medium heat. Add the garlic and ginger and cook 1 minute until fragrant.
3. 3. Add chickpeas: Stir in the chickpeas and cook 4–5 minutes, letting them warm through and develop a light golden color.
4. 4. Make the glaze: In a small bowl, whisk together maple syrup, soy sauce, rice vinegar, and the optional water (and chili flakes, if using).
5. 5. Coat with glaze: Pour the glaze over the chickpeas and simmer 2–3 minutes, stirring to coat evenly.
6. 6. Thicken glaze: Stir in the cornstarch slurry and cook 1–2 minutes until the sauce is glossy and coats the chickpeas.
7. 7. Finish and serve: Remove from heat, sprinkle with sesame seeds and green onions, then adjust seasoning with a pinch of salt if needed. Serve warm.

43. BLT Bagel Sandwich

BLT Bagel Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

I put a spin on the classic bacon, lettuce, and tomato sandwich combo by serving it on a fresh bagel with a homemade avocado cream cheese spread. My BLT Bagel Sandwich is an easy and delicious recipe that you can serve at breakfast, lunch, or dinner!

Ingredients

• 4 ounces of cream cheese
• 1/2 of a whole avocado
• 1 teaspoon lemon juice
• 4 tablespoons fresh green onion – diced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 large bagel
• 3 slices bacon – cooked
• 2-3 large lettuce leaves
• 1 large tomato – sliced

Instructions

1. Soften the cream cheese in a microwave-safe bowl in the microwave for 30 seconds.
2. Add the avocado, lemon juice, green onion, salt, and pepper to the softened cream cheese and mix them together.
3. Slice the bagel in half.  Spread 2-4 tablespoons of the avocado cream cheese onto the cut sides of the bagel.
4. Layer the bacon, lettuce, and sliced tomato onto the bottom half of the bagel.  Top the bottom half of the bagel with the top half.
5. Serve and enjoy!

44. Banana Cinnamon Overnight Oats

Banana Cinnamon Overnight Oats (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT245M · Yield: [‘2’, ‘2 jars’]

These vegan banana cinnamon overnight oats are made with almond milk and chia seeds for a healthy start to your day. No cooking required! They are such a delicious, convenient breakfast with the perfect amount of sweetness. Add your favorite toppings and enjoy!

Ingredients

• 2 medium bananas (ripe and spotty)
• 1 cup rolled oats (gluten-free if desired)
• 1 cup unsweetened almond milk (or other plant milk)
• 2 tablespoons chia seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract

Instructions

1. In a large mixing bowl, use a fork to mash the bananas until a creamy mixture forms. Some banana lumps are okay.
2. Add the oats, almond milk, chia seeds, cinnamon, and vanilla extract to the bowl with the mashed banana.
3. Stir thoroughly until all ingredients are completely combined.
4. Cover the bowl with plastic wrap or aluminum foil and place in the fridge to chill for 4 hours, or overnight.
5. Once chilled, stir the oats again and transfer the mixture to small, individual serving jars.
6. Add desired toppings such as banana slices, cinnamon, peanut butter, nuts, or raisins. Serve and enjoy!

45. 3-Ingredient Teriyaki Chicken

3-Ingredient Teriyaki Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘3’, ‘3 bowls’]

This dairy-free and high protein meal is so yummy. Make this teriyaki chicken with just 3 ingredients and enjoy a dinner the whole family will love.

Ingredients

• 1 lb chicken thighs (skinless, boneless)
• ½ cup soy sauce (low sodium)
• 2 tbsp honey

Instructions

1. Cut the chicken thighs into chunks and add them to the frying pan. Cook for 4 minutes on each side until the chicken is fully cooked.
2. Add in the soy sauce and honey. Stir and bring to boil.
3. Cook until the sauce coats the chicken. You might need to add a tiny bit of cornstarch if the sauce doesn’t thoroughly coat the chicken.

46. Gluten-Free Paleo Tahini Chicken Salad

Easy Gluten-Free Paleo Tahini Chicken Salad (Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT5M · Total: PT5M · Yield: 6

A quick and easy chicken salad without the mayo and full of fresh veggies! This gluten-free and paleo Tahini Chicken Salad is top allergy-free, healthy, delicious, and perfect to add to your meal prep routine! Eat it on its own, in a sandwich, over a green salad; kid-friendly and perfect for school or work lunchboxes!

Ingredients

• 22 oz Diced Cooked Chicken
• 1 Cup Chopped Carrots
• 1 Cup Chopped Celery
• 1/2 Cup Diced Onion
• 1/2 Cup Unsweetened Raisins
• 1/4 Cup Chopped Fresh Parsley
• 1 TB Sesame Seeds
• 1 Tsp Minced Garlic
• 1/2 Tsp Black Pepper
• 2/3 Cup Tahini
• 2 TB Fresh Lemon Juice

Instructions

1. Prepare the chicken according to package directions and add it to a large mixing bowl.
2. Add your chopped veggies, raisins, and spices to the chicken and mix together.
3. Now add the tahini and lemon juice. Mix well to fully combine and coat.
4. Store in the fridge and serve chilled.

47. Buffalo Chicken Salad

Buffalo Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup hot buffalo sauce
• 4 tbsp unsalted butter, melted
• 2 cups celery, finely chopped
• 1 cup red onion, finely diced
• 6 cups romaine lettuce, torn or chopped
• 1 cup shredded carrot
• 1/2 cup blue cheese crumbles (optional)
• 1/3 cup ranch dressing or blue cheese dressing, for tossing
• 1 avocado, sliced (optional)

Instructions

1. 1. Prepare and measure all ingredients: pat the chicken dry, chop celery and onion, shred carrot, wash and tear lettuce, and set out buffalo sauce ingredients and dressing.
2. 2. Preheat the oven to 375°F (190°C) or warm a grill to medium-high.
3. 3. Rub the chicken breasts with olive oil, then season with salt and pepper.
4. 4. Bake the chicken 20–25 minutes (or grill 6–8 minutes per side) until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred.
5. 5. In a small bowl, whisk the hot sauce with melted butter to make the buffalo sauce if not using a premade mix, or simply toss the shredded chicken with 1/2 cup buffalo sauce until well coated.
6. 6. In a large bowl, combine celery, onion, carrot with 1/3 cup ranch or blue cheese dressing; season lightly with salt and pepper.
7. 7. Assemble the salad: divide the lettuce among plates, top with buffalo chicken, scatter the veggie mix and blue cheese, drizzle with more dressing as desired, and garnish with avocado slices if using. Serve immediately.

48. Tahini Pasta

Tahini Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘6’]

This tahini pasta is creamy, delicious, and so easy to make for a quick dinner or lunch. This simple pasta dish is a must-try if you’re craving a nutritious, flavor-packed meal.

Ingredients

• 3/4 pounds pasta ((approximately 340 grams))
• 1/2 cup tahini
• the juice and zest of 1 lemon
• 1 chopped garlic clove
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooking water from the pasta
• Optional garnish: chopped fresh basil or parsley

Instructions

1. Begin cooking 3/4 pounds pasta according to the package instructions.
2. While the pasta is cooking, add 1/2 cup tahini, the juice and zest of 1 lemon, 1 chopped garlic clove, 3/4 teaspoon salt, and 1/4 teaspoon black pepper to a large mixing bowl and mix well.
3. When the pasta is almost done cooking, remove 1/2 cup cooking water from the pasta (plus a little extra if your tahini is on the drier side).
4. Gradually whisk the cooking water into the tahini mixture until the sauce is smooth and creamy.
5. Once the pasta is cooked and drained, toss it with the tahini sauce until evenly coated.
6. Garnish with chopped fresh basil or parsley (optional).

49. Tortilla Pizza

Tortilla Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT8M · Total: PT10M · Yield: [‘1’, ‘1 pizza’]

This tortilla pizza is the easiest pizza ever! It takes about 10 minutes total. This quick and easy recipe is great for lunch, dinner or a snack. It can be suitable for many diets and lifestyles.

Ingredients

• 1 tortilla (see notes)
• ¼ cup pizza sauce
• ¼ cup mozzarella cheese

Instructions

1. First, preheat oven to 400 degrees Fahrenheit.
2. Place tortilla on a baking pan. Top with pizza sauce, cheese, and any desired toppings.
3. Bake for 6 to 8 minutes or until cheese is melted.
4. For an extra crispy pizza, broil on high for 1 minute.
5. Finally, remove from oven. Slice and serve!

50. Mason Jar Thai Chopped Salad

Mason Jar Thai Chopped Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 Mason Jars’]

This mason jar Thai chopped salad has colorful and fresh ingredients, a flavorful dressing, and a convenient storage process that allows for quick and easy eating. There is no cooking required for this recipe and you can make a handful of these jars to eat all week.

Ingredients

• 7 cups baby kale, chopped
• 2 red bell peppers, diced
• 3 cups shredded carrot
• 2 cups frozen edamame, thawed
• 1 cup cilantro, chopped
• Cashews, optional
• 2 garlic cloves
• ⅓ cup olive or canola oil
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey or maple syrup
• 3 tablespoons lime juice
• 3 tablespoons water
• Pinch of red pepper flakes, optional

Instructions Wash and Chop the Veggies

1. Wash and dry all of your veggies and greens thoroughly. I recommend doing this an hour or so ahead of time to ensure all of the ingredients are dry.
2. Roughly chop the baby kale, dice the peppers into ½-inch pieces, and finely chop the cilantro. Get your other ingredients into bowls ahead of the layering step.

Prepare the Dressing

1. While your veggies are drying, you can prepare the dressing. Peel the garlic and mince it finely, adding it directly to an extra mason jar. Add the oil, sesame oil, soy sauce, rice vinegar, honey, and lime juice to the mason jar. Seal the lid tightly and shake until well combined. Set aside.

Layer the Salads

1. Line your mason jars on the counter. First add the dressing. Use about 3 tablespoons in each jar. Next add the edamame, peppers, and carrots. Top the veggies with kale and cilantro. and a sprinkle of cashews.

Garnish and Enjoy Later!

1. Sprinkle the salad with cashews. If you’re not going to eat the salad for a day or two, wait to add the cashews until a few hours before you eat or they will lose their crunch. Place the lids on the jars, tighten, and pop them in the fridge for a quick and easy meal all week long.

51. Simple Chickpea Salad

Simple Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’]

Packed with protein and minerals, this savory and simple chickpea salad recipe is perfect for lunches or summer potlucks and picnics.

Ingredients

• 4 cups cooked chickpeas
• ½ cup finely chopped green onions or shallots
• 1 cup chopped carrots
• 1 cup diced cucumbers
• ¼ cup apple cider vinegar
• ½ cup vegetable or canola oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine all of the salad ingredients together.
2. Combine all the dressing ingredients together. Toss with the chickpea salad.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.