Shop Lunch Essentials
Grab & Go Lunch Recipes
Avocado Turkey Club Sandwiches
Cook Time: 20 minutes Yield: 4 servings
- 1/3 cup thinly sliced red onion
- 2 tablespoons apple cider vinegar
- 8 slices turkey bacon
- 1 avocado, halved and pitted
- 1/2 cup nonfat plain Greek yogurt
- Kosher salt and freshly ground pepper
- 8 slices whole-grain bread, lightly toasted
- 8 small leaves romaine lettuce
- 1 tomato, cut into 8 slices
- 12 ounces sliced low-sodium deli turkey breast
- 1/2 small English cucumber, sliced
1. Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
2. Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
3. Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.
Grilled Pesto, Ham and Provolone Sandwiches
Total Time: Prep/Total Time: 20 min. Yield: 4 servings.
These Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad.
- 2 tablespoons mayonnaise
- 4 teaspoons prepared pesto
- 8 slices sourdough bread
- 8 ounces thinly sliced deli ham
- 1/2 cup loosely packed basil leaves
- 4 pickled sweet cherry peppers, chopped
- 1 plum tomato, thinly sliced
- 3/4 cup shredded provolone cheese
- 2 tablespoons butter, softened
1. In a small bowl, mix mayonnaise and pesto; spread over 4 slices of bread. Layer with ham, basil, peppers, tomato and cheese. Top with remaining bread. Spread outsides of sandwiches with butter.
2. Using a large cast-iron skillet or electric griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
Strawberry Spinach Salad
Yield: 6 servings Total Time: 20 mins
The best ever Spinach Strawberry Salad with balsamic poppy seed dressing, pecans, and feta. Beautiful, healthy, and always a crowd pleaser!
- 3/4 cup raw pecans
- 1/2 small red onion — very thinly sliced
- 10 ounces fresh baby spinach — I also love a 50/50 arugula and spinach blend
- 1 quart strawberries — hulled and quartered (about 1 pound)
- 3/4 cup crumbled feta cheese — buy the block-style feta, not pre-crumbled; the texture is
Poppy seed Dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons poppy seeds
- 1 1/2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
1. Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
3. Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
4. Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.
- Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftover, undressed salad in the refrigerator for up to 4 days. Refrigerate leftover dressing in an airtight container (a jar is perfect) for up to 5 days, then shake before serving.
Chicken Salad on Sweet Hawaiian Buns
Prep Time: 5-10 minutes
Light but flavorful, we’ve never met one we haven’t liked.
- 1.5 lbs shredded Chicken
- 8-10 Hawaiian Buns -or similar
- Cilantro -chopped, 1 handful
- 1 cup Mayonnaise
- ½ cup Shredded Cheese
- Salt & Pepper -to taste
- Optional: chopped Red Onion or Jalapeno
- Mix all ingredients together in a bowl, sprinkle with Salt & Pepper and then spoon onto Buns
- Package together or in individual portions and store in the fridge until serving
*Optional: Spread with Avocado slices just before serving
Sweet and Sassy Italian Hoagies
Prep Time: 10 minutes
Wrap these tight in saran wrap after assembly to lock in the flavor.
- 6-8 rolls or Sub bread
- 1 pound each -A mix of Italian lunch meats: choose 2 from Salami, Ham, Capicola, Prosciutto, Mortadella, Pepperoni
- 1 pound mild Yellow Cheese such as Mozzarella or Provolone
- 1 (16 oz) jar of Roasted Red Peppers
- 2 cups shredded Lettuce
- 2 Beefsteak Tomatoes
- Vinaigrette – we like
Beano’s Original Submarine Dressing, 8.0 FL OZ
- Spread the bottom face of the sub bread with Roasted Red Peppers
- On the top, generously add the Italian Vinaigrette
- On the Pepper side, assemble first meat, then cheese, followed by vegetables
- Wrap subs tightly in saran wrap and refrigerate until serving