Lunch Recipes



For the sweet potato chips:

  • Cooking spray
  • 2-3 medium sweet potatoes, that sliced into 1/8"-thick coins

For the shrimp salad:

  • 2 avocados, diced
  • 4 fresh basil leaves, thinly sliced
  • Romaine lettuce
  • Cooking spray
  • 20 large shrimp, peeled and deveined
  • 1 1/2 cup cherry tomatoes, halved
  • 1/4 small red onion, finely diced

For the marinade:

  • 2 tbsp. white wine vinegar
  • 3 tbsp. extra-virgin olive oil or avocado oil
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 3 fresh basil leaves, thinly sliced


  • Make sweet potato chips: Preheat stove to 375º and oil a large preparing sheet with cooking spray. Organize chips in an even layer and season with salt and pepper.
  • Cook 15 minutes, flip and then 15 minutes more. Let cool down.
  • At the same time, make shrimp salad: Grease a large skillet medium heat with cooking spray. Add shrimp and cook until pink, 2 minutes for each side. Put away and let cool.
  • Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper.
  • In a large bowl, mix together tomatoes, onion, avocados, and basil. Pour marinade over shrimp salad and prepare until covered.

Calorie Breakdown

Calories: 362kcal

Carbohydrates: 17.7g

Protein: 29.3g

Fat: 20.8g

Fiber: 9g

Cholesterol: 231mg

Sodium: 524.4mg

Potassium: 1g



  • 10 oz. Romaine lettuce
  • 5 oz. cherry tomatoes
  • 2 (14 oz.) avocados
  • 4 tbsp fresh cilantro
  • 1 (4 oz.) yellow onion
  • 1 (5 oz.) green bell pepper
  • 1½ lbs. boneless chicken thighs
  • 3 oz. butter
  • Salt and pepper
  • 2 tbsp Tex-Mex seasoning
  • 1 cup (or 4 oz.) Mexican cheese or cheddar cheese, shredded
  • 1 cup sour cream


  • Set up the garnishes. Dice the lettuce, tomatoes, avocados, and the cilantro. Put away.
  • Cut onion and pepper.
  • On a different cutting board, cut the chicken into strips.
  • Fry the chicken in margarine in a large skillet over medium high heat. Salt and pepper to taste. At the point when the chicken is nearly cooked through, add onion, pepper and Tex-Mex preparing.
  • Lower the heat and keep on browning while at the same time mixing a few minutes until the chicken is altogether cooked and the vegetables.
  • Place lettuce in a bowl and add the chicken combination. Add shredded cheese, diced avocados, tomatoes, cilantro and a touch of sour cream.

Calorie Breakdown

Calories: 485kcal

Carbohydrates: 5g

Protein: 21g

Fat: 17g

Fiber: 3g

Sugar: 1g




  • 4 eggs
  • 1½ cups (6 oz.) shredded mozzarella cheese


  • 3 tbsp unsweetened tomato sauce
  • 1 tsp dried oregano
  • 1¼ cups (or 6 oz.) shredded provolone cheese
  • 1½ oz. pepperoni
  • Olives (optional)

For serving:

  • 2 oz. (1 cup) leafy greens
  • ¼ cup olive oil
  • Salt and ground black pepper


  • Preheat the broiler to 400°F (200°C).
  • Start by making the outside layer. Break eggs into a medium bowl & add shredded cheddar. Give it a decent mix to consolidate.
  • Use a spatula to spread the cheddar and egg on a preparing sheet. You can shape 2 round circles or simply make 1 large rectangular pizza. Prepare in the stove for 15 minutes until the pizza outside becomes crispy. Remove and let cool briefly.
  • Increment the broiler temperature to 450°F (225°C).
  • Spread pureed tomatoes on the covering and sprinkle oregano on top. Top with cheddar and place the pepperoni and olives on top.
  • Heat for another 5-10 minutes or until the pizza has turned a brilliant earthy colored tone.
  • Serve with a new plate of mixed greens.

Calorie Breakdown:

Calories: 348kcal Carbohydrates: 6.97g
Protein: 19.63g Fat: 27.52g
Fiber: 2.6g Sugar: 2.33g
Calcium: 365mg Vitamin A: 154mg



  • 1 lb. ground beef or ground turkey
  • ¾ cup (or 2 oz.) shredded Parmesan cheese
  • 1 egg
  • 1 tsp salt
  • ½ tbsp dried basil
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp ground black pepper
  • 3 tbsp olive oil
  • 1¾ cups (1 lb) canned whole tomatoes
  • 2 tbsp fresh parsley, finely chopped
  • 7 oz. (6½ cups) fresh spinach
  • 2 oz. butter
  • 5 oz. (or 1¼ cups) fresh mozzarella cheese
  • salt and pepper


  • Place ground meat, parmesan cheddar, egg, salt and flavors in a bowl and blend altogether. Structure the blend into meatballs, around 1 oz (30 grams) each. It assists with keeping your hands wet while framing the balls.
  • Heat up the olive oil in a large skillet and sauté the meatballs until they are brilliant earthy colored on all sides.
  • Lower the heat and add the canned tomatoes. Let stew for 15 minutes, blending a few minutes. Season with salt and pepper to taste. Add parsley and mix. You can set up the dish so far for freezing.
  • Dissolve the margarine in a different griddle and fry the spinach for 1-2 minutes, mixing consistently. Season with salt and pepper to taste. Add the spinach to the meatballs and mix to consolidate.
  • Serve with mozzarella cheddar on top, attacked scaled down pieces.

Calorie Breakdown:

Calories: 720kcal

Carbohydrates: 11g

Protein: 53g

Fat: 50g

Cholesterol: 224mg

Sodium: 1363mg

Vitamin A: 950IU

Vitamin C: 12.5mg



  • Kosher salt
  • Freshly ground black pepper
  • 5 tbsp. extra-virgin olive oil
  • 5 tbsp. lemon juice
  • 1/4 c. freshly chopped parsley
  • 2 lb. Brussels sprouts, halved & thinly sliced
  • 1/2 c. chopped toasted almonds
  • 1/2 c. pomegranate seeds
  • Shaved Parmesan, for serving


  • In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until consolidated.
  • Add Brussels fledglings and throw until totally covered.
  • Let sit, throwing once in a while, for at any rate 20 minutes and as long as 4 hours prior to serving.
  • Overlay in almonds and pomegranate seeds and trimming with shaved Parmesan prior to serving.

Calorie Breakdown:

Calories: 250kcal

Carbohydrates: 8g

Protein: 8g

Fat: 23g

Sugar: 3g

Sodium: 274mg

Potassium: 303mg

Fiber: 3g



  • 1 lb. green cabbage
  • 4 oz. butter, divided
  • 1 tsp salt
  • 1 tsp onion powder
  • ¼ tsp ground black pepper
  • 1 tbsp white wine vinegar
  • 2 garlic cloves, minced
  • 1 tsp chili flakes
  • 2 oz. (or 92⁄3 tbsp) fresh ginger, that finely chopped or grated
  • 1¼ lbs. ground beef or ground turkey
  • 3 (1½ oz.) scallions, that chopped in 1/2" (2.5 cm) slices
  • 1 tbsp sesame oil


  • Shred the cabbage finely utilizing a sharp blade or a food processor.
  • Fry the cabbage in portion of the spread in a large browning or wok skillet on medium-high heat. A significant chunk of time must pass for the cabbage to mollify, however do not allow it to become earthy colored.
  • Add flavors and vinegar. Mix and fry two or three minutes more. Put the cabbage in a bowl.
  • Soften the remainder of the margarine in a similar skillet. Add garlic, bean stew pieces and ginger. Sauté for a couple of moments.
  • Add ground meat and earthy colored until the meat is completely cooked and a large portion of the juices have vanished. Lower the heat a bit.
  • Add scallions and cabbage to the meat. Mix until everything is hot. Salt and pepper to taste. Sprinkle with sesame oil prior to serving.
  • Combine as one the wasabi mayonnaise by beginning with a limited quantity of wasabi and adding more until the flavor is perfect. Serve the pan-fried food warm with a touch of wasabi mayonnaise on top.

Calorie Breakdown

 Calories: 570kcal Carbohydrates: 13g
Protein: 18g Fat: 50g
Sodium: 240mg Potassium: 631mg



  • 5 oz. bacon, diced
  • 1½ lbs. boneless chicken thighs
  • 2 oz. butter
  • 4 garlic cloves, minced
  • 7 oz. (6½ cups) baby spinach
  • 1½ cups heavy whipping cream
  • 1 cup (or 2¾ oz.) shredded Parmesan cheese
  • salt and pepper
  • 1¼ lbs. cauliflower


  • Fry the bacon until firm and cooked through. Channel, and put away in a bowl or on a plate.
  • Cut the chicken into strips. Add spread in a similar skillet with the leftover bacon fat and sauté the chicken and garlic. Put away when the chicken is completely cooked.
  • Sauté the spinach until it contracts, however no more. Put away.
  • Add cream to the skillet and let bubble for a couple of moments. Add parmesan cheddar, bacon, chicken, and spinach. Salt and pepper to taste.
  • Lower the heat & let stew while parboiling the cauliflower.
  • Separation the cauliflower into little florets, no greater than pecans. You can use either new or frozen.
  • Parboil the cauliflower in daintily salted water for a couple of moments. Let channel altogether. Add the chicken and sauce. Mix and serve.

Calorie Breakdown

 Calories: 459kcal Carbohydrates: 6g
Protein: 18g Fat: 41g
Sodium: 775mg Potassium: 246mg