Lunch Recipes (Most Popular)

excellent lunch salad
originally from ediets

based on bedwards37883 recipe but using tuna instead of salmon. yum. I make them into balls and eat like falafel

A cooking.com French classic recipie with a few changes. While the crust is delicious, I can never manage to handle it so have taken to just pressing it into the pie form for the base and crumbling it on the top.

I've borrowed from 2 different recipes on two different websites:
http://cookbad.blogspot.com/2
007/03/galician-tuna-empanada-with-mel
ting.html - has what appears to be a wonderfully authentic Spanish empanada
While the pastry was insprired by hidy_lady at: http://allrecipes.co.uk/recipe/290/buttern
ut-squash-pastry-for-pies.aspx
Instead of doing one family sized empanda like the spanish would, I've made 12 individual portions South American style to help me with portion control.
These will take some time so make them on the weekend for weekday lunches.
You can make both the pastry and filling a day ahead.

Hears an idea to use left over butternut squash. Simply skip step one, if using left overs.

http://allrecipes.co.uk/recipe/3058/turkey
-salad-with-red-cabbage.aspx

When I miss breakfast I need something that will fill me up yet not pack on the pounds. Here is my creation. Very YUMMY

This recipe calls for 2 1/4 pounds of Asparagus. Cook on stovetop. Fresh thyme and parmesan cheese may be added.

After draining the 6 ounce can of tuna it yields about 5 ounces.

I've not included the bread, so you can use your favourite or what ever you have to hand.

a tuna sandwich with cucumbers

HB Eggs, Mayo, pickle spear, s&P...done!

Quick Soup that can easily be altered by changing the shrimp to chicken or by leaving it out all together. It can become a vegetarian dish by substituting vegetable broth for the chicken broth.

From OHSU Women's Health Conference
courtesy of Wendy Kohatsu, MD

The soup can be made vegetarian by leaving out the bacon and using vegetable broth.

Low Fat and has a slight onion flavor.

This combines some of my favorite flavors while being both filling and easy to make.

I love mayo on sandwiches and creamy dressings on salads, but they're just too many calories! This yogurt dressing has the taste of a honey mustard dressing with a fraction of the calories and fat. Plus, it's easy to make in just a few minutes. I like to make a batch on Sunday night and use it on lunches throughout the week.

High in protein and potassium, delicious and very filling.

This is a great dish that I just stumbled upon when trying to create a portable lunch for myself to tote to work. Also can be served hot.

Works really well with peeled and steamed beets and already cooked lentils (both available at Mother's Market - Melissa is the brand for each).
A great VEGAN dish as well!

Use home made mayo gor whole 30 compliant