Do you ever feel like you are in a rut? Ever have moments where you can’t think of anything new? Don’t worry—it happens to everyone. One of the most common things people get stuck on is coming up with different meals, especially lunches. Your midday feast might need to be eaten on the go, or you may not be able to refrigerate it. Take a look below for three new lunch ideas for all ages to enjoy and get out of last night’s leftovers routine. Plus, these recipes are great healthy food choices.
Sun-Dried Tomato Pasta Salad:
- 12 sun-dried tomatoes, halved
- 2 Tbs. red wine vinegar
- 6 Tbs. olive oil
- 1 garlic clove, finely chopped
- 1 tsp. capers, drained
- ¾ tsp. black pepper
- ½ lb. pasta of choice
- ½ lb. cherry tomatoes, halved
- ½ lb. fresh mozzarella, cut into small pieces
- ¾ cup black olives
- 1 cup freshly grated parmesan
- Mix together half of the sun-dried tomatoes, all of the vinegar, olive oil, garlic, capers, salt, and pepper into a food processor or blender. Process until almost smooth.
- Cook the pasta according to the directions on the box. Once drained, set it aside in a large bowl. You can either pour the dressing you just made on top of the pasta or put into a container and pour at lunchtime.
- Mince the remaining sun-dried tomatoes. Add the tomatoes (both cherry and sun-dried), mozzarella, olives, and parmesan to the pasta and toss.
Sushi Sandwich with Turkey and Cheese:
This recipe can be done with any type of meat or cheese. You can also get creative with your choices of veggies.
- 1 spinach or plain tortilla
- 1 tsp. cream cheese
- ½ cup shredded mozzarella
- 4 slices turkey deli meat or meat of your choice
- ¼ cup shredded carrots
- ¼ cup Ranch dressing, optional
- Cut edges of tortilla to make a square shape and cover with cream cheese.
- Sprinkle mozzarella evenly over the tortilla. Place the turkey and carrots on top.
- Roll the sandwich tightly, making sure nothing falls out. Finish by pressing down the sandwich, letting the cream cheese “seal it” together.
- Cut the roll into ½″ pieces and serve with Ranch dressing, if desired.
Flatbread Crisps and Hummus
- 2¼ cups all-purpose flour
- 1½ tsp. baking powder
- 1 tsp. salt
- 1 tsp. black pepper
- ¾ cup water
- 1 Tbs. olive or vegetable oil
- ½ cup grated cheese of your choice
- Preheat oven to 350 degrees F. In a medium bowl, stir together flour, baking powder, salt, and pepper. Add ¾ cup water and stir until dough forms into a ball. Knead dough in bowl until smooth. Divide in half. Cover one half in plastic wrap and set aside.
- With a floured rolling pin, roll the other dough-half into a paper-thin rectangle about 20 by 12 inches. Cut the dough lengthwise in half to create two smaller rectangles. Then, divide these rectangles in half, crosswise.
- Place strips on ungreased cook sheets and let set for 10 minutes. With a pastry brush or back of a spoon, brush strips lightly with olive oil and sprinkle on half of the grated cheese.
- Bake for 15 to 18 minutes until lightly brown, rotating the pan(s) between the racks halfway through baking. Remove from oven and pan and cool. Repeat process with the remaining dough. The flatbread crisps can be stored in an air-tight container for up to 2 weeks.
- 2 cups water
- 4 cloves garlic
- 1 large lemon
- 1 can garbanzo beans
- 2 Tbs. tahini (sesame seed paste)
- 3 Tbs. olive oil
- 2 Tbs. water
- ½ tsp. salt
- 1 tsp. red pepper
- ½ tsp. paprika
- 2 Tbs. chopped fresh cilantro
- In a saucepan, heat 2 cups water and bring to a boil. Add in garlic and cook 3 minutes to blanch and drain.
- Grate 1 teaspoon lemon peel and squeeze 3 tablespoons juice into a bowl. In a food processor or blender, combine garbanzo beans, tahini, garlic, lemon peel and juice, oil, water, salt, and red pepper. Puree until smooth. Pour into a bowl and cover.
An ice pack can be added to your lunchbox to keep the above meals cool, if desired. These recipes will soon become favorites that can be incorporated into your weekly diet.
Article written for Forsyth Family Magazine.