20 Healthy Lunch Recipes to Enjoy at Home

Lunch is one of the most important meals of the day. These healthy lunch recipes are not only good for your diet but incredibly tasty and affordable!

1. Easy Lunchbox Pasta Salad

Easy Lunchbox Pasta Salad
© Mi.Ti., AdobeStock

Fantastic for kids and adults alike, this simple pasta salad is full of nutrients and tastes wonderful. Best of all, it can be made the day before, so there’s no excuse to waste money buying a premade salad from the shops.

Cooking Time: 10 minutes.
Yield: 2 servings.

Ingredients:

  • 100g of Fusilli Pasta
  • 100g of Cubed Pineapple Chunks
  • 2 Slices of Chopped Ham (Pre-Cooked)
  • 100g of Frozen Sweetcorn
  • 100g of Frozen Peas
  • 50g of Mayonnaise

Directions:

  1. Put the sweetcorn, pasta, and peas into a pan and fill ¾ of the way up with cold water. Bring the water to a boil then simmer for 8-10 minutes on a slightly reduced heat.
  2. Use a colander to drain the veggies and pasta and run the cold water over them or set them in the refrigerator to cool for 5-10 minutes.
  3. Once cool, pour the vegetables and pasta into a bowl and mix with mayonnaise, pineapple, and ham. Combine well.

2. Chunky Red Cabbage and Pepper Vegetable Soup

Chunky Red Cabbage and Pepper Vegetable Soup
© pavel siamionov, AdobeStock

Don’t let the idea of red cabbage put you off, this soup is incredibly tasty and will give you the energy to last until dinner. On the plus side, most of the ingredients you’ll have somewhere at home.

Cooking Time: 25-30 minutes.
Yield: 2-4 servings.

Ingredients:

  • 300g of Shredded Red Cabbage
  • 100g of Chopped Red Peppers
  • 3 Chopped Red Onions
  • 150g of Red Lentils
  • 2 Chopped Carrots
  • 2 Chopped Celery Sticks
  • 3 Minced Garlic Cloves
  • 200g of Tinned Chopped and Pureed Tomatoes
  • 1 Litre of Vegetable Stock
  • 1 Tablespoon of Balsamic Vinegar
  • 1 Tablespoon of Olive Oil
  • Salt and Pepper for Seasoning

Directions:

  1. Put the lentils into a saucepan and fill the pan halfway with cold water. Bring to a boil, then cover. Reduce the heat slightly and let the lentils simmer for 12-15 minutes or until soft. Drain thoroughly and set to one side when ready.
  2. Add the oil and onions to a deep soup pot and cook for 3-5 minutes on a medium heat. Then, mix in the garlic and cook for another 1-2 minutes.
  3. Put the carrots and celery into the pot and cook for 3-5 minutes more.
  4. Mix in the peppers, cabbage, tomatoes, red lentils, and the stock, and simmer the soup mixture for 10-15 minutes or until the vegetables are tender.
  5. Drizzle the balsamic vinegar over the soup and serve with crusty bread.

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3. Smashed Avocado on a Toasted Bagel

Smashed Avocado on a Toasted Bagel
© irina, AdobeStock

Lunch isn’t for everyone, but a simple bagel can be a great snack to keep you going the rest of the day. They’re light and can be made with lots of delicious fillings. Toasting the bagel adds an extra element to the dish, but it’s optional.

Cooking Time: 5 minutes.
Yield: 1-2 servings.

Ingredients:

  • 2 Seeded Bagels
  • 2 Avocados with the Stones Removed
  • The Juice of 1 Lime
  • 2 Finely Chopped Tomatoes
  • 2 Tablespoons of Chopped Parsley
  • ½ Teaspoon of Salt

Directions:

  1. Place the bagel slices onto the grill’s wire rack and lightly toast for 4-5 minutes.
  2. Scoop the avocado into a bowl and mash vigorously with a fork until smooth and creamy.
  3. Fold in the tomatoes and parsley and mix thoroughly to combine.
  4. Remove the bagel slices from the oven and spoon on the avocado.
  5. Season with a pinch of salt and drizzle with lime juice.

4. BBQ Chicken Salad

BBQ Chicken Salad
© Sea Wave, AdobeStock

This is a simple dish. It’s super tasty and can be served hot or cold. While pre-cooked packet or leftover chicken can be used, freshly made chicken often enhances the dish.

Cooking Time: 15-20 minutes.
Yield: 2 servings.

Ingredients:

  • 1 Diced Skinless Chicken Breast
  • 4 Tablespoons of BBQ Sauce
  • ½ Teaspoon of Pepper
  • ½ Teaspoon of Salt
  • 1 Sliced Tomato
  • ½ Sliced Cucumber
  • 50g of Grated Carrots
  • 100g of Mixed Salad Leaves
  • 25ml of Lemon Juice
  • 2 Tablespoons of Garlic Mayonnaise
  • Cooking Spray

Directions:

  1. Coat a frying pan with the cooking spray and add the chicken.
  2. Pour the BBQ sauce over the chicken and cook on a medium heat for 8 minutes. Stir vigorously and cook for an additional 8-10 minutes or until the chicken is cooked through.
  3. In a bowl, mix the tomato, cucumber, carrots, and salad leaves and toss well.
  4. Remove the pan from the heat and let the chicken cool for 5 minutes before mixing through the salad.
  5. Combine garlic mayonnaise, lemon juice, and pepper in a jug to create a dressing.
  6. Finish by pouring the dressing over the chicken salad.

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5. Tuna and Sweetcorn Toasted Sandwich

Tuna and Sweetcorn Toasted Sandwich
© Elena, AdobeStock

Incredibly delicious and very straightforward to make, this dish only requires a few ingredients and little effort. It’s a great healthy snack for lunch.

Cooking Time: 5 minutes.
Yield: 2 servings.

Ingredients:

  • 250g of Tinned Flaked Tuna
  • 75g of Tinned Sweetcorn
  • 4 Tablespoons of Mayonnaise
  • ½ Teaspoon of Salt
  • ½ Teaspoon of Pepper
  • 4 Slices of Whole Grain Bread

Directions:

  1. Drain the tuna and place in a bowl.
  2. Combine with sweetcorn and mayonnaise and season well with salt and pepper.
  3. Put the 4 slices of bread on the grill and toast for 2-3 minutes on a low heat. Flip the bread over and toast for another 2 minutes.
  4. Remove the bread from the grill and spread the tuna and sweetcorn mix on the bread.
  5. Season with more pepper if necessary.

6. Simple Vegetable Pasta Salad

Simple Vegetable Pasta Salad
© pavel siamionov, AdobeStock

The great thing about this dish is that everything can be made ahead of time, so very little cooking is required.

Cooking Time: 10 minutes.
Yield: 2-3 servings.

Ingredients:

  • 150g of Conchiglie Pasta
  • 1 Sliced Cucumber
  • 1 Finely Diced Red Onion
  • 100g of Quartered Cherry Tomatoes
  • 50g of Crumbled Feta Cheese
  • 25g of Chopped Basil
  • 1 Tablespoon of Olive Oil
  • The Juice of 1 Lemon
  • Salt and Pepper for Seasoning

Directions:

  1. Put the pasta into a pan with a pinch of salt and fill ¾ of the way up with water. Bring to a boil and cook for 7-10 minutes or until the pasta is cooked through.
  2. Remove the pan from the heat and drain thoroughly. Set the pasta to one side to cool down for 5 minutes.
  3. In a jug, combine the onion, lemon juice, pepper, and oil to create a dressing.
  4. Add the pasta to a bowl and mix in the basil, cucumber, cheese, and tomatoes. Combine well and finish with a drizzle of the dressing on top.

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7. Jacket Potato with Roasted Peppers and Tomatoes

Jacket Potato with Roasted Peppers and Tomatoes
© dusk, AdobeStock

Adaptable and tasty, you can’t go wrong with jacket potatoes.

Cooking Time: 10-15 minutes.
Yield: 1-2 servings.

Ingredients:

  • 2 Medium Potatoes
  • 25g of Quartered Vine Tomatoes
  • 1 Diced Red Bell Pepper
  • 1 Chopped Spring Onion
  • 2 Tablespoons of Cottage Cheese
  • Salt and Pepper for Seasoning

Directions:

  1. Rinse the potatoes under the tap and clean any dirt off them.
  2. Place the potatoes onto a microwave-safe plate and pierce the top parts with a fork. Cook in the microwave for 7-8 minutes.
  3. Put the bell pepper and tomatoes onto a baking tray and lightly roast in the oven for 5-7 minutes.
  4. Pierce the potatoes with a knife. If tender remove from the microwave, if not, cook for another 2 minutes.
  5. Slice ⅓ down along and across to create a pocket and spoon in the cottage cheese, onions, peppers, and tomatoes.

8. Creamy Leek and Potato Soup

Creamy Leek and Potato Soup
© Jenifoto, AdobeStock

This is perfect for any day of the week; it’s creamy and has a lot of heart. It’s a fantastic lunch to make.

Cooking Time: 35-40 minutes.
Yield: 4-6 servings.

Ingredients:

  • 1 Litre of Vegetable Soup
  • 550g of Chopped Leeks
  • 650g of Peeled and Cubed Potatoes
  • 50g of Butter
  • 3 Finely Diced Red Onions
  • 2 Teaspoons of Dijon Mustard
  • 3 Minced Garlic Cloves
  • 50g of Chopped Parsley
  • 50g of Cream

Directions:

  1. Add butter to a pan and melt for 30-60 seconds.
  2. Put the onions, leeks, and potatoes into the pan and season generously.
  3. Cook for 20 minutes and stir every few minutes to prevent burning and sticking. Add the garlic and cook for another 2-3 minutes on a medium heat.
  4. Add the mustard to the pan and stir thoroughly to combine. Pour the stock into the pan and bring to a boil.
  5. Reduce the heat slightly and let the soup simmer for 15 minutes.
  6. Blitz with a food processor or stick blender if you prefer a smooth soup or eat it as a chunky soup.
  7. Stir in the cream and warm through for 1 minute if necessary.
  8. Sprinkle parsley on top to finish.

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9. Pepper and Broccoli Omelette

Pepper and Broccoli Omelette
© teressa, AdobeStock

Omelettes are perfect for those who want a healthy lunch alternative. It’s easy to make, inter-changeable, and doesn’t require a lot of effort.

Cooking Time: 15-20 minutes.
Yield: 2 servings.

Ingredients:

  • ½ Finely Chopped Green Pepper
  • ½ Finely Chopped Yellow Pepper
  • 75g of Finely Chopped Broccoli Florets
  • 150g of Sliced Ham (Precooked)
  • 6 Eggs
  • 2 Teaspoons of Chili Powder
  • 2 Crushed Garlic Cloves
  • 25g of Chopped Parsley

Directions:

  1. Place water into a pan, along with the broccoli, and bring to a boil. Cook the broccoli for 5-7 minutes.
  2. Drain the broccoli with a colander and place it in a bowl. Mix in the chili powder, ham, parsley, garlic, and peppers.
  3. Crack the eggs and whisk lightly for 20-30 seconds. Pour the eggs into the bowl with the vegetables and pour the mixture into a frying pan.
  4. Cook the omelette for 3-5 minutes on a medium heat. Carefully flip and cook for another 3-5 minutes or until cooked through. An omelette maker can also be used.

10. Seared Tuna Steak in a Lettuce Wrap

Seared Tuna Steak in a Lettuce Wrap
© bri, AdobeStock

Incredibly healthy and tasty, seared tuna steak is a great dish for lunch. It’s super easy to make and offers something a little different too.

Cooking Time: 10-15 minutes.
Yield: 1-2 servings.

Ingredients:

  • 2 Tuna Steaks
  • 8 Tablespoons of Dijon Mustard
  • 50g of Freshly Whole Lettuce Leaves
  • 75g of Wholegrain Rice
  • 1 Sliced Tomato
  • 1 Finely Diced Onions
  • 1 Teaspoon of Paprika
  • Cooking Spray
  • Salt and Pepper for Seasoning

Directions:

  1. Put the rice into a pot and fill ¾ of the way with cold water. Add a pinch of salt and bring the water to a boil on a medium heat. Then, let the rice cook for 7-9 minutes or until ready.
  2. Season the tuna steaks with pepper, paprika, and salt, and smear the mustard on the top side.
  3. Coat a pan with cooking spray and add the tuna, mustard side down. Gently cook for 3-5 minutes on a medium heat, then turn and cook for another 3-5 minutes. Cooking times will vary, depending on the size of the steaks and how you like them cooked.
  4. Remove the steaks from the pan and let them rest for 5 minutes, before slicing into strips.
  5. Wipe down the pan and coat with a light layer of cooking spray. Add the onions and gently cook for 3-5 minutes on a medium heat.
  6. Lay the lettuce leaves onto a plate and use a colander to drain the rice thoroughly once cooked. Add a tablespoon of rice to each lettuce leaf and add a few strips of tuna. Top with tomato and onions and roll to create a wrap.

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11. Grilled Lemon and Tomato Haddock Fillets

Grilled Lemon and Tomato Haddock Fillets
© Vladimir, AdobeStock

Fish for lunch might not initially appeal to you; however, this dish is quick and easy to make – plus – it tastes fantastic. If you don’t like haddock, you could swap it for cod.

Cooking Time: 10-15 minutes.
Yield: 2 servings.

Ingredients:

  • 4 Tablespoons of Lemon Juice
  • 2 Fresh Haddock Fillets
  • 1 Teaspoon of Sunflower Oil
  • 2 Sliced Tomatoes
  • 2 Teaspoons of Garlic Butter
  • 100g of New Baby Potatoes
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the grill and grease a baking tray with the oil.
  2. Place the fillets on the tray and season each with salt and pepper. Add the butter to the top of the fish and top with the sliced tomatoes.
  3. Grill the fish for 8-10 minutes or until the fillets are cooked through.
  4. Rinse the potatoes in water and place onto a microwave-safe plate. Pierce the potatoes several times with a fork and season with salt and pepper. Cook the potatoes for 7-10 minutes.
  5. Drizzle the lemon juice over the fish to finish.

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12. Easy Beef Curry

Easy Beef Curry
© GreenArt, AdobeStock

Curries are versatile and can be very hot, mild, or somewhere in-between. This dish is great for lunch and adds more protein to your diet too. Best of all, packet rice can be used to speed up your cooking time too.

Cooking Time: 15-20 minutes.
Yield: 2 servings.

Ingredients:

  • 300g of Sliced Sirloin Steak
  • 1 Tablespoon of Sesame Oil
  • 4 Tablespoons of Curry Paste
  • 2 Sliced Green Bell Peppers
  • 100g Packet of Microwaveable Rice
  • 50g of Crushed Peanuts
  • 200g of Chopped Green Beans

Directions:

  1. Place the peanuts onto a baking tray and roast in the oven for 5-7 minutes.
  2. Heat the oil in a frying pan on a high temperature, then carefully add the steak strips and sear for 1-2 minutes. Turn every 30 seconds to brown and seal the meat.
  3. Reduce the heat to a medium temperature, then mix in the curry paste. Add 2 tablespoons of water and thoroughly mix.
  4. Mix the peppers and beans to the pan and cook for 6-7 minutes or until tender.
  5. Put the rice into the microwave and cook for 2-3 minutes.
  6. Pour the cooked rice into the pan and stir vigorously to combine well.
  7. To finish, top with the roasted peanuts.

13. BLT and Turkey Salad

BLT and Turkey Salad
© Olga Nayashkova, AdobeStock

This is a delicious dish that changes up the normal salad or BLT sandwich you’d have for lunch. Instead, you get more protein and more goodness, without losing that gorgeous combination of flavours.

Cooking Time: 10-15 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Slices of Torn and Cubed Bread
  • 100g of Chopped Roast Turkey (Precooked Deli Cold Cuts)
  • 6 Chopped Bacon Rashers
  • 1 Chopped Cucumber
  • 2 Chopped Tomatoes
  • 200g of Chopped Lettuce
  • 125g of Greek Yogurt
  • 125g of Mayonnaise
  • 4 Tablespoons of Olive Oil
  • 75g of Chopped Chives
  • 50g of Chopped Parsley
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven.
  2. Combine Greek yogurt, chives, 3 tablespoons of oil, mayonnaise, and parsley in a blender or food processor. Season with a pinch of pepper and salt and blitz to create a dressing. Pour into a bowl and refrigerate for 5 minutes.
  3. Place the bacon rashers onto a baking tray and cook for 5-7 minutes. Once the bacon is cooked, remove from the oven, and roughly chop into small, bite-sized pieces. Set aside to cool.
  4. Wipe any excess fat from the baking tray and put the cubed bread pieces on it. Drizzle the bread with the remaining oil and bake in the oven until crispy croutons are formed, or around 8-12 minutes. Remove the croutons from the oven and set them aside to cool.
  5. In a bowl, combine the cucumber, lettuce, turkey, cooled bacon, tomato, and croutons. Pour the dressing over the top and toss to coat the lettuce.

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14. Chicken and Couscous

Chicken and Couscous
© manyakotic, AdobeStock

Couscous for lunch is great because it’s so versatile and easy to make. It goes well with almost anything.

Cooking Time: 15-20 minutes.
Yield: 2 servings.

Ingredients:

  • 100g Packet of Couscous
  • 100g of Diced Chicken Breast
  • 75g of Frozen Peas
  • 2 Chopped Tomatoes
  • 2 Teaspoons of Cayenne Pepper
  • Cooking Spray
  • Salt and Pepper for Seasoning

Directions:

  1. Coat a frying pan with a generous layer of cooking spray. Add the chicken to the pan and season with cayenne pepper. Cook on a medium heat for 8-12 minutes or until cooked through.
  2. Add peas and couscous to a large bowl and fill with boiling water. Cook in the microwave for 12-15 minutes. Stir to ensure the water has evaporated and the couscous and peas are cooked through.
  3. Remove the chicken from the pan and stir through the couscous and peas to combine.
  4. Garnish with tomatoes and season with salt and pepper if necessary.

15. Cheese, Onion, and Tomato Quiche

Cheese, Onion, and Tomato Quiche
© ilolab, AdobeStock

Quiche is a classic dish but it’s still as fresh as it ever was. Perfect for lunch, this can be eaten hot or cold. While you can make your own pastry at home, premade puff pastry is a great alternative, especially for those who want a short-cut route.

Cooking Time: 20-25 minutes.
Yield: 8 servings.

Ingredients:

  • 1 Premade Puff Pastry Sheet
  • 150g of Grated Monterrey Jack Cheese
  • 125g of Chopped Cherry Tomatoes
  • 3 Finely Diced Onions
  • 1 Finely Sliced Courgette
  • 4 Eggs
  • 2 Teaspoons of Chopped Rosemary
  • 100g of Sour Cream
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to a medium-to-high temperature.
  2. Place the pastry sheet onto a pie or round baking dish and add the onions, courgette, tomatoes, and cheese.
  3. Crack the eggs in a bowl and whisk with rosemary, salt, and pepper for 30-60 seconds. Mix in the sour cream and whisk lightly for another 30-60 seconds.
  4. Pour the egg mixture over the filling and bake in the oven for 20 minutes. If the toppings aren’t set, bake for another 2-3 minutes.

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16. Avocado and Chicken Wrap

Avocado and Chicken Wrap
© freeskyline, AdobeStock

Wraps are one of the easiest dishes to make for lunch and this recipe takes things to a new level. The chicken and avocado pairing make an excellent flavour combo, however, and is very enjoyable.

Cooking Time: 10-15 minutes.
Yield: 2 servings.

Ingredients:

  • 4 Wholewheat Tortillas
  • 2 Halved Avocado with the Stones Removed
  • 100g of Diced Chicken Breast
  • 150g of Guacamole
  • 100g of Torn Spinach Leaves
  • 8 Halved Cherry Tomatoes
  • Cooking Spray
  • 50g of Chopped Strawberries (Optional)
  • 50g of Green Grapes (Optional)
  • Salt and Pepper for Seasoning

Directions:

  1. Coat a frying pan with cooking spray and add the chicken to the pan. Cook for 8-12 minutes on a medium heat or until the chicken is fully cooked. Stir frequently so that all sides are cooked evenly, and no pink pieces remain.
  2. Spoon the avocado into a bowl and mash thoroughly with a fork until it’s smooth and creamy.
  3. Lay the tortillas on a flat surface and spread a generous layer of guacamole on each tortilla. Add the spinach, tomatoes, avocado, and chicken, and season with pepper and salt.
  4. Roll each wrap and serve with strawberries and grapes if desired.

17. Stuffed Peppers with Hot Minced Beef and Onions

Stuffed Peppers with Hot Minced Beef and Onions
© FomaA, AdobeStock

While not the quickest lunch to make, this dish can be made ahead of time and reheated later. This also works perfectly for lazy afternoons and weekend lunches.

Cooking Time: 55-60 minutes.
Yield: 4-6 servings.

Ingredients:

  • 8 Yellow, Green, and Red Bell Peppers
  • 1lb of Lean Ground or Minced Beef
  • 1 Finely Chopped Red Onion
  • 4 Tablespoons of Hot Sauce
  • 2 Diced Red Chili Peppers (Deseeding Optional)
  • 2 Tablespoons of Olive Oil
  • 2 Tablespoons of Minced Garlic
  • 125g of Tomato Cooking Sauce (or Passata)
  • 25g of Chopped Parsley
  • 150g of Long Grain Rice
  • 150g of Grated Cheddar Cheese
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to a medium setting and grease a baking tray with 1 tablespoon of oil.
  2. Fill a pot ¾ of the way with water and rice. Bring the water to the boil, then simmer, and gently cook the rice for 5 minutes. Drain thoroughly with a colander when ready.
  3. Heat the remaining oil in a frying pan for 1-2 minutes on a high heat, then mix in the beef and cook for 8 minutes. As the beef or browning, use a spoon to help break up the beef so it cooks evenly.
  4. Pour in the hot sauce and mix in the parsley, chili peppers, garlic, and onions. Cook for 2-3 minutes and season generously with pepper and salt.
  5. Stir in the tomato sauce and let the beef simmer for 5 minutes to soak up the flavour of the tomato sauce. Stir the sauce occasionally.
  6. Add the drained rice and stir in half of the grated cheese to infuse the ingredients together. Remove the pan from the heat and let rest for 3-5 minutes.
  7. Cut off the top parts of the bell peppers and remove the stem and seeds from the inside. Place the peppers onto the baking tray and season lightly.
  8. Fill each pepper with the rice and beef mixture and sprinkle the remaining cheese on top.
  9. Bake in the oven for 40 minutes on a medium-to-high heat.

18. Mediterranean Sharing Bowl

Mediterranean Sharing Bowl
© laplateresca, AdobeStock

This is a wonderful dish that is super adaptable and easy to make. You can make the bowl ahead of time and reheat later if necessary.

Cooking Time: 15 minutes.
Yield: 4 servings.

Ingredients:

  • 250g Packet of Couscous
  • 1 Teaspoon of Cumin
  • 100g of Frozen Peas
  • 2 Diced Green Peppers
  • 2 Diced Red Peppers
  • 1 Finely Diced Red Onion
  • 25g of Pitted and Quartered Olives
  • 1 Tablespoon of Olive Oil
  • 1 Sliced Cucumber
  • 250g of Mixed Salad Leaves (Rocket, Spinach & Lettuce)
  • 200g of Cherry Tomatoes
  • 75g of Mayonnaise
  • 4 Tablespoons of Balsamic Vinegar
  • 3 Tablespoons of Chopped Parsley
  • Salt and Pepper for Seasoning

Directions:

  1. Add the couscous, peas, and cumin to a bowl. Pour in boiling water and cook for 15 minutes in the microwave. Thoroughly drain and set them aside to cool for 5 minutes.
  2. Combine oil, mayonnaise, vinegar, and ½ of the onions to create a dressing.
  3. In a bowl, mix the remaining onions with parsley, peppers, olive, salad leaves, cucumber, tomatoes, couscous, salt, and pepper.
  4. Finish with the dressing on top.

19. Salmon Patties with Eggs

Salmon Patties with Eggs
© onlynuta, AdobeStock

While this might seem a strange combination, it works amazingly well together.

Cooking Time: 30-35 minutes.
Yield: 8 servings.

Ingredients:

  • 8 Large Eggs
  • 1 Finely Diced White Onion
  • ½ Finely Diced Red Onion
  • 2 Tablespoons of Chopped Chives
  • 25ml of Milk
  • 1 Teaspoon of Unsalted Butter
  • 1lb of Fresh Salmon Fillets
  • 100ml of Olive Oil
  • 2 Diced Bell Peppers
  • 2 Tablespoons of Dijon Mustard
  • 75g of Chopped Parsley
  • 3 Tablespoons of Chopped Dill
  • 100g of Flour
  • 2 Minced Garlic Cloves
  • 4 Tablespoons of Mayonnaise
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven.
  2. Put the salmon onto a baking tray and season with salt and pepper. Drizzle 1 tablespoon of oil over the salmon and cook for 12-15 minutes in the oven.
  3. Once cooked through, remove the salmon from the tray and place it in the refrigerator to cool for 8-10 minutes.
  4. In a frying pan, add 1 tablespoon of oil and cook the peppers and onions for 8 minutes. Remove them once cooked and set aside to cool down.
  5. Crack 2 eggs into a large bowl and beat lightly for 60 seconds.
  6. Remove the salmon from the refrigerator and flake thoroughly. Add to the bowl with the egg, along with the onions, parsley, peppers, mayonnaise, mustard, dill, flour, and garlic. Combine well until the ingredients are thoroughly mixed.
  7. Form small patties with the salmon mixture and put them onto a plate.
  8. Heat 50ml of oil on a medium heat and carefully add the patties. Cook the salmon patties for 5 minutes, then flip, and cook for another 5 minutes.
  9. Once cooked, put the patties on a plate lined with paper towels to soak up any excess oil.
  10. Crack the remaining eggs into a frying pan and stir in the chives, milk, salt, pepper, butter, and red onion and cook for 3-5 minutes. Stir occasionally to prevent the scrambled eggs from clumping together.
  11. Serve with the salmon patties.

20. Cauliflower Rice with Cheesy Chicken

Cauliflower Rice with Cheesy Chicken
© irina, AdobeStock

Despite what you might think, this is a healthy dish. It tastes amazing and can be a fantastic dish for lunch.

Cooking Time: 20-25 minutes.
Yield: 4-6 servings.

Ingredients:

  • 1lb of Diced Chicken Breast
  • 1 Cauliflower
  • 3 Tablespoons of Olive Oil
  • 350g of Broccoli Florets
  • 250g of Grated Mozzarella Cheese
  • 2 Teaspoons of Garlic Powder
  • 1 Teaspoon of Onion Powder
  • Salt and Pepper for Seasoning

Directions:

  1. Chop the cauliflower into quarters and pulse in a food processor or blender for 2-3 minutes. This will create cauliflower rice.
  2. Add 1 tablespoon of oil to a frying pan and gently heat for 1-2 minutes on a medium setting. Mix the grated cauliflower to the pan and cook until it begins to soften or for around 5-7 minutes.
  3. Put the cauliflower rice in a bowl and let it cool down for a few minutes.
  4. Add another tablespoon of oil to the pan and cook the broccoli for 8 minutes. When cooked, mix with the cauliflower rice.
  5. In a second bowl, combine onion powder, salt, pepper, garlic, and the remaining oil. Coat the chicken in the mixture and add to the frying pan.
  6. Cook the chicken for 8 minutes. Pour in the broccoli and cauliflower rice and sprinkle the cheese over the top. Warm through for 2 minutes.
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