Pack-and-go !

Healthy Lunches to Bring to Work

 

Pack-and-go

Trying to save your pennies? A sandwich and a drink will cost you almost $10—and that's on the cheap side. Instead, pocket the money and enjoy our healthy and delicious updates to your lunch favorites. These recipes are good for you and your wallet.(Looking for kid-friendly lunch ideas? Try these!)

Sesame-Ginger Soba Noodle Salad

This recipe uses asparagus; when it’s not in season you could swap that for wintery things like shaved fennel or finely chopped kale.

INGREDIENTS

1/4 cup neutral oil, such as grapeseed or canola

3 tablespoons toasted sesame oil1 tablespoon chili oil1/2 cup soy sauce3 tablespoons balsamic vinegar3 1/2 tablespoons dark brown sugar2 teaspoons kosher salt1 tablespoon minced ginger1 garlic clove, minced1 9-1/2-ounce package soba noodles1 bunch asparagus, ribboned2 red bell peppers, roasted and sliced, or 1 cup jarred roasted bell peppers, drained2 large handfuls mung bean sprouts1 bunch scallions, thinly sliced1/4 cup toasted sesame seeds1/2 cup chopped cilantro

NOTES

Feel free to sub in your favorite seasonal vegetables; mushrooms, snap peas, and shredded carrots are all excellent options.

Burrito Bowls

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup uncooked rice

• 1 cup salsa,homemade  or store-bought

• 3 cups chopped Romaine lettuce

• 1 (15.25-ounce) can whole kernel corn, drained

• 1 (15-ounce) black beans, drained and rinsed

• 2 Roma tomatoes, diced

• 1 avocado, halved, seeded, peeled and diced

• 2 tablespoons chopped fresh cilantro leaves

For the chipotle cream sauce

• 1 cup sour cream

• 1 tablespoon chipotle paste*

• 1 clove garlic, pressed

• Juice of 1 lime

• 1/4 teaspoon salt, or more, to taste

• Notes
  *2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste. 

• Sonoma Chicken Salad Sandwiches

• 
  Ingredients:
• 
  
• 3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves).
  1 cup diced celery (about 3 stalks)
  2/3 cup chopped pecans
  1/2 cup dried cranberries, such as Craisins, roughly chopped
  2 Tbsp finely grated Parmesan cheese
  Sliced bread, for serving (here is a great recipe)
• 
  
• Dressing
  2/3 cup mayonnaise
  1/4 cup apple juice
  3 Tbsp honey
  2 tsp apple cider vinegar
  1 tsp prepared yellow mustard (optional)
  1 Tbsp poppy seeds
  1/2 tsp onion powder
  Salt and freshly ground black pepper to taste
• 
  
• Directions
  In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.
•