Simple lunch recipes to pack for work,  simple lunch recipes, Blog, Healthy lunch recipes, Healthy recipes for lunch

Simple lunch recipes to pack for work


With the goodness of pesto, mayo and chicken, these sandwiches are not only delicious but also quick to make.


• 1 and half cups boiled and shredded chicken
• 1/2 cup mayonnaise
• 1 cup fresh basil
• 1 clove garlic
• 1/2 cup grated parmesan
• 21/2 tbsp olive oil
• Salt and pepper to taste
• 6 wholewheat bread slices

Extra toppings:

• Tomatoes cut in rounds and cheese slices


• Combine the chicken and mayonnaise in a mixing bowl.
• In a food processor pulse basil, garlic, grated parmesan, and olive oil. Add salt and pepper to taste.
• Combine the pesto with the chicken and mayonnaise and mix well.
• Assemble on sandwich bread with cheese and tomatoes.


A scrumptious Indian style wrap stuffed with potatoes that is perfect for your snack or lunch box at work!


• 2tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tbsp ginger- garlic paste
• 1 small onion, finely chopped
• 1 large tomato, finely chopped
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 2 potatoes peeled and cubed
• Salt to taste
• Left over rotis/chapatis or tortillas


• Heat oil in a pan and add cumin seeds. Once they splutter, add onions and saute till pink.
• Now add ginger-garlic paste and stir for a minute.
• Add the chopped tomato along with salt, turmeric powder, red chilli powder and coriander powder.
• Stir. Cover with a lid. Allow this to cook for about 8 to 10 minutes on medium heat. Add a little water so that the spices do not burn.

• Once the tomatoes have soften, add the cubed potatoes.
• Stir to combine. Cover with a lid and cook for 15 minutes on low heat or till the potatoes have cooked through
• Toast 2 rotis till both sides turn a light brown on a griddle.
• Top the rotis with potatoes and drizzle some mint chutney and roll into a wrap.



This is an easy- to- make meal loaded with vegetables and shrimps stir-fried in soy and oyster sauce
• 1-2 tbsp minced garlic
• 1/2 cup spring onion greens and white
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1-2 tbsp vegetable oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• A pinch of white pepper powder
• 1 tsp sugar


• Fill a medium pot with water and bring to boil. Add noodles to boiling water and cook for 3 minutes.
• Drain water from noodles. Add some vegetable oil to the noodles and mix it prior to sauteing with the vegetables and shrimps.
• This will prevent the noodles from sticking together.
• Heat up a wok under high heat. Add 1/2 tbsp vegetable oil. Once wok is heated up, add the shrimps and cook for a few minutes until done.
• Remove shrimps from the wok.
• Add 1tbsp vegetable oil to wok. Once oil is hot, add garlic and cook for 30 seconds.
• Add noodles and stir continuously for 1 minute or so, then add oyster and soya sauce to noodles.
• Continue stirring noodle for another minute and coat noodles evenly with sauce. Season with white pepper powder and sugar.
• Add shrimps, spring onions, shredded cabbage and shredded carrots to the noodles. Stir for 2-3 minutes on high heat making sure the crunch of the vegetables is retained.
• Serve topped with sriracha sauce.


Light, crunchy and fresh, the ‘no mayo’ pasta salad is a must have in your office snack or lunch box


• 2 cup pasta
• 1 cup red bell pepper, diced
• 1/2 cup sweet corn kernels(steamed)
• 1/2 cup Greek yogurt
• 1/4 tsp garlic salt
• 3tbsp chopped fresh mint
• 2tbsp olive oil


• Cook pasta according to the package directions. Drain, run cold water over it and drain well again. Add the bell pepper and corn kernels to the pasta.
• Mix yoghurt, garlic salt and pour it over pasta and bell peppers. Add in chopped fresh mint and toss. Drizzle olive oil over it and serve.

tag: blog , health , food , recipes

Source: Times Of Oman


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