Tag archives for Healthy Lunch

My Favorite Pasta Salad Recipes for Summer!

Fresh Fruit Salads
Spring Pasta Recipes

Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

 

Antipasto Pasta Salad
4 cups cooked and cooled rotini
2 cups chopped spinach
1/2 cup baby bocconcini balls
1/2 cup halved cherry tomatoes
1/2 cup chopped salami
1/2 cup chopped artichoke hearts marinated in oil, with their juices
1/4 cup chopped roasted red peppers
1/4 cup hot pepperoncini peppers (optional)
1/4 cup Kalamata olives
1/4 cup freshly chopped basil
3 tablespoons red wine vinegar
Salt and freshly cracked black pepper

Toss all of the ingredients together in a large bowl.

Shrimp & Orzo Bowl
Baked Shrimp:
1lb peeled shrimp
1 tablespoon olive oil
1 tablespoon lemon pepper seasoning
Salt to taste

Dressing:
3 tablespoons olive oil
1 lemon, zest and juice
1 tablespoon dijon mustard
1 tablespoon freshly chopped dill
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled orzo
1 English cucumbers, seeded and diced
1/2 cup crumbled feta
1/4 cup diced red onion
1/4 cup capers
1/4 cup freshly chopped parsley

Preheat the oven to 400ºF.

In a large baking dish, toss the shrimp with the olive oil and lemon pepper seasoning. Bake the shrimp until they are pink, 8 to 10 minutes, depending on the size of your shrimp.

While the shrimp is baking, whisk together all of the dressing ingredients and set them aside.

Once the shrimp are cooked through, remove them from the oven and assemble the salad. In a large bowl, toss together the shrimp, orzo, cucumber, feta, red onion, capers, parsley and the dressing.

Mexican Pasta Salad
Dressing:
1/2 cup sour cream
3 tablespoons mayonnaise
1 chipotle pepper in adobo, finely minced with its sauce
1 lime, zest and juice
1 tablespoon agave
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled farfalle
2 cups cooked corn kernels
1 cup canned black beans, rinsed and drained
1 red pepper, finely diced
1/2 cup crumbled cotija
1/4 cup freshly chopped cilantro
1/4 cup finely chopped red onion

In a small bowl, whisk all of the dressing ingredients together. Set it aside.

In a large bowl, toss together the pasta, corn, black beans, red pepper, cotija, cilantro, red onion and dressing. Serve with fresh lime wedges and more cilantro.

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5 NEW Healthy Meal Prep Ideas | New Year 2018

*Brand New* Healthy Meal Plan 2018 eBook AVAILABLE HERE
**Meal Plan eBook Bundle** Includes Meal Plan 2017 eBook + Meal Plan 2018 eBook AVAILABLE HERE

Frequently Used & Favorite Items

Rainbow Crunch Salad
Servings: 1
Cal: 604

Dressing:
1 Tbsp olive oil
2 tsp apple cider vinegar
1 tsp honey
Salt & freshly cracked black pepper

Salad:
1/2 cup shredded red cabbage
1/2 cups thinly sliced carrots
1/2 yellow bell peppers, diced
1/2 cup seeded & diced cucumber
1/2 cups thinly sliced radishes

In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt & pepper. Set aside. Assemble salad by arranging all of the vegetables in a serving dish & topping with dressing.

Herb & Garlic Baked Chicken Breast
1 (4-ounce) boneless skinless chicken breast
1 tsp olive oil
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
Salt & freshly cracked black pepper to taste

Preheat the oven to 375ºF.

Place chicken onto a nonstick or parchment lined baking sheet. Drizzle with oil & season with garlic powder, thyme leaves, oregano, basil & salt & pepper to taste. Bake chicken until it’s cooked through, about 25 to 30 min.

Herb & Garlic Quinoa
1 cup cooked quinoa
1 garlic clove, grated
2 Tbsp chopped parsley
Salt & freshly cracked black pepper

Combine all of the ingredients together.

Chili Stuffed Peppers
Servings: 1
Cal: 602

Chili Stuffed Pepper
1 tsp vegetable oil
1/2 cup diced onion
1 garlic clove, minced
1/2 cup ground turkey
2 tsp chili powder
1/2 cup canned kidney beans, rinsed & drained
1 cup canned diced tomatoes
1 red pepper, halved & seeds removed (leave green stems on)
Salt & freshly cracked black pepper
2 Tbsp shredded cheddar cheese
Cilantro to garnish

In a large skillet over med-high heat, heat oil. Add onion & cook for 1 to 2 min. Add garlic & cook until fragrant. Add turkey & continue to cook until it is no longer pink. Season with chili powder. Add beans & diced tomatoes. Cook until the mixture has thickened slightly, about 4 to 5 min. Season with salt & pepper to taste.

Preheat the oven to 375ºF.

Place red pepper halves into a baking dish. Fill each pepper half with chili mixture. Top with cheddar cheese & bake until peppers begin to soften, about 15 to 20 min.

Garnish with fresh cilantro.

Cilantro Lime Rice
3/4 cup cooked white rice
1/2 lime, zest & juice
1 Tbsp chopped cilantro
Salt & freshly cracked black pepper to taste

Combine all of the ingredients in a bowl.

Healthy Chickpea & Dill Salad
Servings: 1
Cal: 439

Marinated Dill Pickle Chickpeas on Spinach
1 cup canned chickpeas, rinsed & drained
1/4 cup diced cucumber
1/4 cup diced celery
2 Tbsp finely diced dill pickles
1 Tbsp minced red onion
1 Tbsp dill pickle brine
1 Tbsp olive oil
1/2 tsp Dijon mustard
1 tsp chopped dill
2 cups baby spinach
Salt & freshly cracked black pepper to taste
Lemon wedge for garnish

Combine all of the ingredients in a large bowl. Mix well. Allow chickpeas to sit for at least an hour in the fridge before serving over  baby spinach.

Protein-Packed Tuna Salad
Servings: 1
Cal: 418

Tuna Salad
1 can of tuna, drained
1 Tbsp minced red onion
1/2 tsp lemon pepper seasoning
2 Tbsp mayonnaise

Combine all of the ingredients together in a bowl.

Crunchy Romaine Salad
2 cups chopped romaine lettuce
2 radishes, thinly sliced
1/4 cup sliced celery

Place the romaine into a serving dish. Top with radishes & celery.

Sides
Hard boiled egg
Lemon wedge

Healthy Beef & Broccoli
Servings: 1
Cal: 518

Beef & Broccoli Stir-Fry
1/3 cup beef broth
1 Tbsp soy sauce
2 tsp hoisin sauce
1 tsp cornstarch
1 garlic clove, minced
1/2 tsp grated ginger
1 tsp sesame oil or vegetable oil
1 (4-ounce) striploin or sirloin steak, thinly sliced
1 cup broccoli florets
1/4 tsp sesame seeds
1 green onion, sliced on the bias

In a small bowl, whisk together broth, soy sauce, hoisin sauce, cornstarch, garlic & ginger. Set aside.

In a large wok or skillet, heat oil over med-high heat. Add steak & cook, tossing often until it is almost cooked through, about 3 min. Add broccoli to the pan & pour over the sauce. Cover pan & cook until broccoli is bright green & tender crisp, about 2 to 3 min.

Garnish with sesame seeds & green onion.

Rice
3/4 cup cooked white rice

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5 Healthy Soup Cups | Back-to-School 2017


**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available HERE**

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes
Frequently Used & Favorite Items

Chicken Base
Veggie Base
Miso Base

Chicken and Cauliflower Rice Soup
1-2 tsp vegetable or chicken base
½ cup chicken, cooked and shredded
½ cup spinach, chopped
½ cup cauliflower rice
¼ cup frozen peas and carrots
1 tsp dill, chopped

Tortellini Soup
1-2 tsp vegetable or chicken base
1 tbsp tomato sauce
½ cup kale, chopped
1 cup fresh tortellini
1 tsp parsley, chopped
1 tsp basil, chopped
Red pepper flakes to taste

Shiitake Miso Soup
1 tbsp miso paste
1 tsp chicken or vegetable base (optional)
½ cup vermicelli noodles
¼ cup broccoli, finely chopped
¼ cup carrots, shredded
⅛ cup water chestnuts, sliced
½ cup shiitake mushrooms, sliced
½ tsp ginger, freshly grated
1 tbsp green onion, sliced

Black Bean and Corn Soup
1-2 tsp chicken or vegetable base
1 tbsp salsa
¼ cup canned black beans, rinsed and drained
½ cup chicken, cooked and shredded
¼ cup corn kernels
1 tsp cilantro, chopped

Pesto Chicken
1-2 tsp chicken or vegetable base
2 tsp pesto
½ cup chicken
1 cup zucchini noodles
¼ cup roasted red pepper, diced

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5 Healthy Lettuce Wraps | Back-To-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available HERE**

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

Chicken Club Lettuce Wrap
3-5 large romaine or bibb lettuce leaves
1 cup chicken, cooked and shredded
1 avocado, sliced
½ cup cherry tomatoes, halved
3 bacon slice, cooked and chopped
1 tbsp ranch dressing

Vegetarian Lettuce Wrap
1 cup extra firm tofu, crumbled
½ cup cremini mushrooms, finely diced
¼ cup onion, finely diced
2 garlic cloves, minced
2 tsp ginger, freshly grated
2 tbsp hoisin sauce
1 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp chili flakes
oil

Toppings:
3 large romaine or bibb lettuce leaves
⅛ cup green onion, sliced
¼ cup carrot, shredded
Sesame seeds for garnish

In a large pan over medium-high heat, add oil. Add onions and mushrooms and cook for 2-3 minutes, or until onions soften. Add tofu and cook for another 5 minutes. Add garlic and ginger and cook until fragrant. Add hoisin sauce, soy sauce, rice vinegar, sesame oil and chili flakes. Mix well. To assemble wraps, spoon tofu mixture into the lettuce leaves and top with carrot, green onion and sesame seeds.
Enjoy!

Mango Shrimp Wrap
3-5 large romaine or bibb lettuce leaves
1 cup cooked shrimp, peeled and chopped
¾ cup mango, diced
1 chili, minced
¼ cup cucumber, finely diced
¼ cup red onion, finely diced
1 tbsp cilantro, chopped
1 lime, juiced
Salt and pepper to taste

Top lettuce leaves with shrimp, mango, cucumber, red onion. Garnish with chili, cilantro and fresh lime juice.
Enjoy!

Apple Pecan Chicken Wraps
Filling:
½ cup greek yogurt
1 tsp rosemary, finely chopped
1 tbsp dijon mustard
1 tsp honey (optional)
1 chicken breast, cooked and shredded
1 apple, diced

Toppings:
3-5 large romaine or bibb lettuce leaves
¼ cup pecans, chopped
¼ cup dried cranberries

In a large bowl, whisk together yogurt, rosemary, dijon and honey. Add chicken and apples, and mix well. Assemble wraps by filling lettuce leaves with chicken mixture. Top with pecans and cranberries.
Enjoy!

Taco Wraps
Filling:
1lb ground turkey
½ cup onion, finely diced
1 red pepper, finely diced
2 garlic cloves, minced
2 tbsp taco seasoning
Salt and pepper to taste
oil

Toppings:
3-5 large romaine or bibb lettuce leaf
2 tbsp sour cream
¼ cup cheddar, shredded
Cilantro for garnish

In a large pan over medium-high heat, add oil. Add onion, red pepper and cook for 2-3 minutes. Add turkey and continue to cook until everything is cooked through. Add garlic, taco seasoning and salt and pepper to taste. Cook for another minute or until garlic is fragrant. Assemble tacos by filling lettuce leaves with taco mixture. Top with sour cream and cheddar cheese. Sprinkle over cilantro.
Enjoy!

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5 Healthy Lunch Wraps | Back-To-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE **
**3 eBook Back-to-School Bundle Available HERE **

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

Greek Chicken Wrap
1 whole wheat tortilla
2 tbsp tzatziki
½ cup chicken, cooked and shredded
¼ cup cucumber, diced
¼ cup cherry tomatoes, quartered
¼ cup green pepper, finely diced
2 tbsp feta, crumbled
½ tsp dried oregano

Sweet Chili Tofu Wraps
1 whole wheat tortilla
2-3 romaine leaves
½ cup tofu, diced and sautéed
½ avocado, sliced
½ red pepper, sliced
1 tbsp sweet chili sauce
1 tbsp green onion, sliced
Sesame seeds for garnish

Spinach & Artichoke Wrap
1 whole wheat tortilla
2 tbsp cream cheese
1 cup baby spinach
½ cup chicken, cooked and shredded
½ cup artichoke hearts, chopped
1 tbsp parmesan, grated

Samosa Wrap
1 whole wheat tortilla
2 tbsp mango chutney
½ cup baby spinach
¼ cup curried potatoes
¼ cup curried chickpeas
¼ cup peas, cooked

Waldorf Wrap
1 whole wheat tortilla
2-3 romaine leaves
½ cup chicken, cooked and shredded
2 tbsp greek yogurt
2 tbsp celery, finely diced
¼ cup grapes, halved
¼ cup apples, diced
2 tbsp walnuts, chopped

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5 Healthy PASTA SALAD Recipes | Back-To-School 2017


**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available Here
**3 eBook Back-to-School Bundle Available Here**

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

Tortellini Salad
Dressing:
1 tsp Italian seasoning
2 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper to taste

Salad:
4 cups tortellini, cooked and rinsed with cold water
2 cups baby spinach, roughly chopped
½ cup salami, diced
½ cup olives, sliced
½ cup artichoke hearts, chopped
1 cup baby bocconcini

In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and pour over dressing.
Enjoy!

Tuna Salad
Dressing:
½ cup plain yogurt
½ lemon, zest and juice
1 tbsp dill, chopped
2 tsp prepared horseradish
Salt and pepper to taste

Salad:
4 cups pasta shells, cooked and rinsed with cold water
1 red pepper, diced
1 can tuna, drained and flaked
¼ cup green onion, chopped
¼ cup parsley, chopped

In a medium sized bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and dress with yogurt dressing.
Enjoy!

Crunchy Noodle Salad
Dressing:
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp rice wine vinegar
2 tsp agave
1 garlic clove, grated
½ tsp ginger, freshly grated
1 tbsp oil

Salad:
3 cups vermicelli noodles, cooked and rinsed with cold water
½ cup red cabbage, shredded
½ cup cucumber, julienned
½ cup carrot, julienned
¼ cup green onions, sliced

In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and drizzle with dressing.
Enjoy!

Veggie Fusilli
Dressing:
½ lemon, juiced
1 tbsp dijon mustard
½-1 garlic clove, grated
3 tbsp olive oil
Salt and pepper to taste

Salad:
4 cups fusilli, cooked and rinsed with cold water
2 cups broccolini, cut into 1 inch pieces and steamed
1 cup radicchio, thinly sliced
1 cup baby bocconcini
¼ cup basil, chopped

In a small bowl, whisk together dressing ingredients and set aside. In a large bowl, toss all ingredients together and pour over dressing.
Enjoy!

Bruschetta Pasta Salad
Dressing:
1 tbsp balsamic vinegar
½-1 garlic clove, grated
2 tbsp olive oil
Salt and pepper to taste

Salad:
4 cups linguine, cooked and rinsed with cold water
1 cup tomatoes, diced
¼ cup red onions, finely diced
¼ cup basil, chopped
Parmesan for garnish

In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and pour over dressing. Garnish with freshly grated parmesan.
Enjoy!

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5 Healthy Lunch Bowls | Back-To-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available Now**

Back-to-School Recipes
Healthy Lunch Recipes
Healthy Snack Recipes
Shrimp & Asparagus Bowl
Calories: 385
2 cups mixed greens
1 cup steamed asparagus, cut into 1-2 inch pieces
1 tbsp balsamic vinaigrette
1 avocado, sliced
¾ cup chili shrimp, cooked
1 lemon wedge

Vegan Banh Mi Bowl
Calories: 341
1 cup brown rice, cooked
½ cup red cabbage, shredded
2 carrot, julienned
3 radish, finely sliced
4oz grilled tofu
1 tbsp ginger dressing
1 green onion, chopped
Chili slices for garnish

Buffalo Chicken Salad Bowl
Calories: 454
2 cups romaine, chopped
1 carrot, sliced into coins
1 celery stalk, sliced
¾ cup buffalo chicken, cooked and shredded
1 tbsp blue cheese dressing:  http://bit.ly/17rGu7e
1 tbsp blue cheese, crumbled

Mediterranean Couscous Bowl
Calories: 498
2 cups couscous, cooked
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup artichoke hearts, chopped
¼ cup roasted red peppers, sliced
1 tbsp Italian dressing
Parsley for garnish

Philly Cheese Bowl
Calories: 590
1 cup rice, cooked
½ cup mushrooms, quartered and roasted
½ cup green pepper, diced and roasted
¼ cup red onion, cooked and sliced
¼ cup provolone cheese, shredded
3oz steak, cooked and sliced
1 tbsp steak sauce

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3 Healthy Lunch Bowls | Back-To-School Lunch Idea 2016

 

Healthy Lunch Bowl Recipes

California Roll Bowl
1-2 cups cooked sushi rice
1 tbsp soy sauce
½ cucumber, julienned
½ avocado, pitted and sliced
½ cup crab meat, chopped
1 tsp black sesame seeds
½ tsp wasabi paste

BBQ Chicken Bowl
2 cup romaine lettuce, chopped
½ cooked chicken, shredded
1 tbsp bbq sauce
½ cup pineapple, diced
¼ cup deli ham, diced
red onion, finely sliced
2 tbsp ranch dressing

Vegan Power Bowl
2 cups kale, finely chopped
2 tbsp balsamic vinaigrette
½ cup red cabbage, finely chopped
½ cup sweet potato, roasted
½ cup canned chickpeas, rinsed and drained
½ cup cooked quinoa
¼ cup almonds, chopped

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