Lunch ideas

I try to be fairly healthy during the week, I also try to be fairly organised. So on a Sunday morning I spend around 30 minutes making up some big bowls of pasta, rice and couscous to last through the week. It makes it easy and quick to put lunches together every night and saves us a fortune in buying lunches. 

 

I add these to salads basics like lettuce or spinach, tomatoes, peppers etc which I make up fresh every day for me but again it's super quick to do this. Kevin doesn't do salad so I usually add some extra slices of ham, chicken or chorizo to his lunch, along with a wrap. 

Ingredients

  • 1 cup white rice

  • 50g chorizo - diced

  • handful spinach - chopped

  • 1/2 courgette - grated

  • 1/2 carrot - grated

  • 2 scallions (spring onions)

  • 1/2 lemon

  • 1 tbls extra virgin oil

Boil rice. I run it through cold water in a sieve to cool it quickly.

Return it to pot, add vegetables and chorizo. Squeeze over lemon to extract juice and add oil. Put pot lid back on and give the pot a shake to mix. Transfer to a bowl and cover with clingfilm, keep in the fridge.

Ingredients

  • 2 cups couscous

  • 3 slice streaky bacon - grilled and chopped

  • handful spinach - chopped

  • small tin of sweetcorn

  • 1 vegetable stock cube

  • 2 mushrooms - diced

  • 1/2 lemon

  • 1 tbls extra virgin oil

Cook couscous according to pack instructions adding stock cube to water. I prefer the couscous you don't need to cook, you just add boiling water (and a stock cube) to it and cover it with clingfilm.

Once cooked use a fork to fluff it, then add ingredients and dress as above. Toss mixture together, cover with clingfilm and keep in the fridge.

Ingredients

  • 50g pasta - I usually use fusilli or penne

  • 10 leaves fresh basil- chopped

  • handful walnuts - crushed

  • 1 cooked chicken breast

  • 15g grated parmesan

  • 1 tbls extra virgin oil

Cook pasta and grill chicken breast (use cooked if you prefer).

Drain pasat and run through cold water to cool. Return to pot

Add all ingredients, put pot lid back on and toss mixture together, cover with clingfilm and keep in the fridge.

I use different ingredients for these every week, always sticking with pasta, rice and couscous as the base. If you don't like any of the ingredients leave them out, or make your own. Some items I find go well are; spinach, grated courgette, grated carrot, cucumber, tomatoes, red onion, scallions (spring onion), pine nuts, walnuts, unsalted pistachios, chicken, chorizo, ham, bacon, mozarella, parmesan. 

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