3 Make Ahead Lunch Ideas That are Healthy

Blog | January 24th, 2023


With a fresh new year comes fresh new ideas! While the norm in resolutions is related to weight loss and getting fit, that mission isn’t solely about exercise. Good health comes in all sorts of different forms and that includes a healthy diet, a healthy wallet, and a stress-free way of making the most of our time.

That little trio of events can result in a grand slam combo that rolls resolutions into a compact bundle as simple as lunch choices. That’s a lot of pressure on the mid-day meal but in reality, make-ahead lunches are a way of nourishing your mind and body while fattening your wallet and allowing lunchtime to be filled with more freedom to recharge rather than standing in long lines to up-charge your credit cards.

The total monthly amount spent on eating lunches out can be shocking! With that said, take a look at this three make-ahead, healthy lunches that will make resolutions a piece of cake…but better!




Honey Sesame Chicken Bowl


Easy, delicious, gluten-free, dairy-free, and nut free! A lunch you will crave again and again!



Ingredients

Honey Sesame Sauce:

1/4 cup chicken stock or water

1/4 cup reduced-sodium soy sauce

1/4 cup honey (or maple syrup)

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes

1 teaspoon cornstarch

Chicken Lunch Bowls

2 cups cooked rice, brown is healthier

2 tablespoons olive oil (divided)

3 cups broccoli (chopped into small pieces)

3 cups snap peas (ends trimmed)

2 large chicken breasts (cut into 1 inch cubes)

salt & pepper

sesame seeds (garnish)



Instructions

-Shake all honey sesame sauce ingredients together and set aside.

-Divide cooked rice between 4 storage containers.

-Heat 1 tablespoon olive oil in a large pan.

-Add broccoli and snap peas. Cook for 5-7 minutes, until bright green and tender. 

-Add to the rice in the storage containers.

-Add remaining 1 tablespoon of olive oil to pan. 

-Add the chicken to the pan. 

-Season with salt and pepper. 

-Cook for 7-10 minutes, until cooked through.

-Add sauce to the pan and simmer for 2 minutes, until thickened.

-Add chicken to the lunch containers and drizzle with sauce. 

-Garnish with sesame seeds if desired.

-Store in the fridge for up to 4 days. 

-Reheat in microwave to serve.




Turkey, Cheddar and Ranch Pinwheels


Here’s one both kids and adults are sure to love. Fun to make and easy to eat!



Ingredients

4 ounces cream cheese (softened)

1/4 teaspoon garlic powder

1/4 teaspoon parsley flakes

1/8 teaspoon onion powder

Pinch of salt and pepper

4–5 8 inch flour tortillas

25–30 slices deli turkey breast, thinly sliced (about 1 pound))

10 slices mild or sharp yellow cheddar cheese



Instructions

-In a small bowl, mix cream cheese with garlic powder, parsley flakes and onion powder until combined.

-Season with salt and pepper to taste.

-Spread a layer of cream cheese mixture in the center of each tortilla, leaving a one inch border.

-Top with 2 slices of cheese and 5-6 slices of turkey.

-Tightly roll up tortilla and wrap in plastic wrap.

-Place in the refrigerator for a few hours or overnight.

-When ready to serve, cut off the ends and cut into slices.




Easy Egg Salad


Make a sandwich, top a salad, stuff an avocado or simply serve with veggies and crackers!



Ingredients

8 large eggs,  hard boiled

1/3 cup mayonnaise, more as needed

2 teaspoon pickle juice

1/4 cup red onion, minced

3 teaspoons yellow mustard 

1/4 cup chives, chopped

1/4 teaspoon sweet paprika

salt and pepper to taste



Instructions

-Hard boil the eggs and chop.

-Transfer peeled and chopped eggs to a medium mixing bowl.

-Add the mayonnaise, pickle juice, red onion, mustard, chives, sweet paprika, salt and pepper. -Mix well to combine. 

-Season to taste with additional salt, pepper or mustard.

-Serve any way you like it best!



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