Make Ahead - Lunch Recipes

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I've been trying out some new lunch recipes that I can make up ahead of time. These have been the best ones so far.

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Open Sesame Noodles

Hot or cold, the sauce on these whole-wheat noodles creates a delicious alternative to everyday spaghetti.

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Total Time : 15 minutes
Prep Time : 15 minutes
Servings : 1 (this can easily be double, tripled etc.)

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Ingredients

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2 ounces whole-wheat thin spaghetti
1 teaspoon sesame oil
1 teaspoon canola oil
1 Tablespoon reduced-sodium soy sauce
1 teaspoon rice wine vinegar
1 Tablespoon toasted sesame seeds
2 Tablespoons scallions, rinsed, roots trimmed, peeled and thinly sliced

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Optional
3 ounces cooked, diced chicken breast
1/4 teaspoon red pepper flakes

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Directions

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Step 1 - Bring 4 cups of water to a boil in a 1 1/2-quart pot and cook spaghetti according to package directions. When the spaghetti is done, pour it into a colander, rinse, strain well and then place it in a medium-size bowl.

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Step 2 - Add the remaining ingredients to the bowl (including the chicken breast and red pepper flakes if using) and mix well.

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Step 3 - Transfer to a medium-size re sealable container and refrigerate for up to three days until ready to eat, or serve immediately.

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Notes - This recipe can easily be doubled, triple, etc. It keeps up to three days if tightly covered and refrigerated. If you can’t find or don't have rice wine vinegar -- lime juice can be substituted in equal amounts. Be careful not to overcook the pasta. This recipe works best when the spaghetti is “al dente” -- that is, when it’s a bit firm on the inside.

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Nutrition Facts
Serving Size: 1 dish

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Calories 280 - Calories From Fat 120 - Total Fat 14g - Saturated Fat 1.5g - Trans Fat - 0g Cholesterol 0mg - Sodium 610mg - Total Carbohydrates 35g - Dietary Fiber 7g - Sugars 2g - Protein 9g

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Squiggly Wiggly Wrap

With just three tasty ingredients assembled in three simple steps, this lunch treat is as easy as—that’s right—one, two, three!

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Ingredients

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One 8-inch whole-wheat tortilla or wrap
2 Tablespoons reduced-fat cream cheese (1 ounce)
1 Tablespoon spreadable all-fruit preserves

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Variations

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Instead of cream cheese, try 2 Tablespoons of peanut butter.
Instead of preserves, try 2 Tablespoons of thinly sliced strawberries, peaches or apples.

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Directions

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Step 1 - Spread the cream cheese evenly onto the whole-wheat tortilla or wrap, working from the center outward and leaving a 1-inch border around the edge without cheese.

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Step 2 - Spread all-fruit preserves (or place thinly sliced fruit) on top of the cream cheese, leaving a 1/2-inch border of plain cream cheese.

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Step 3 - Roll up the wraps tightly, being careful not to push the filling out of the sides. Slice in half and serve. Squiggly Wiggly wraps will keep overnight in your fridge.

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P.S. A serrated bread knife makes cutting the wraps easier.

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Nutrition Facts
Serving Size: 1 wrap

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Calories 260 - Calories From Fat 70 - Total Fat 8g - Saturated Fat 3.5g - Trans Fat 0 - Cholesterol 15mg -
Sodium 260mg - Total Carbohydrates 37g - Dietary Fiber 2g - Sugars 13g - Protein 7g

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Recipes courtesy of Right At Home.

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