Strive these two wholesome, low-calorie lunch recipes

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THIS week I’m bringing you two healthy, low-calorie lunch ideas that are great for those who work from home or just work at home between school hours.

Freezer hummus goes well with sandwiches or as a dip for carrots and cucumbers.

Try these two healthy, low-calorie lunch recipes that are great for working from home

We also have omelette freezer bags that contain eggs and milk as well as things you need to make an omelette.

They’re great for a quick freezer lunch as they don’t need to be thawed.

Omelette bag

Served 4

Once your egg base begins to boil add the cooked filling and finish your omelette

3

Once your egg base begins to boil add the cooked filling and finish your omelette

Preparation time: 5 minutes

Cooking time: 5 minutes

YOU NEED:

  • 4 slices of ham
  • 175 g frozen paprika
  • 12 fresh mushrooms
  • 12 cherry tomatoes, halved
  • 115 g frozen diced onion
  • 8 eggs
  • Splash of milk

METHOD:

  1. Take a sealable freezer bag and fill it with a quarter of the ingredients each other than the eggs and milk.
  2. Label the bag and seal it. Repeat for the other three omelette bags, then freeze them flat.
  3. Ready to Eat: If you fancy an omelette, just add some oil to a large pan and add the ingredients that are still frozen from your freezer bag to the pan. Cook over medium to high heat until cooked and hot (about five minutes).
  4. Remove from heat and in a small omelette pan, mix a splash of oil and two of the eggs with a splash of milk. Once your egg base begins to boil add the cooked filling and finish your omelette. Repeat for each omelette.

Freezable hummus

Served 4

If you want to freeze, portion the hummus into very small freezer bags

3

If you want to freeze, portion the hummus into very small freezer bags

Preparation time: 5 minutes

YOU NEED:

  • 2 x 400 g cans of chickpeas, reserve the liquid
  • 60 g tahini paste
  • Juice of 2 lemons
  • 3 tsp frozen minced garlic
  • ½ teaspoon cumin
  • ½ teaspoon salt

METHOD:

  1. You may need to do this in two servings if you use a small blender. This makes a lot of hummus, but you will be portioning it for the freezer so it will keep until you need it.
  2. Drain your cans of chickpeas, but keep the liquid in a separate bowl.
  3. Put the chickpeas and tahini paste in the blender. If you don’t have a blender, put it in a mixing bowl and use an immersion blender. Add the lemon juice to the mixture, then add your finished chopped frozen garlic, cumin and salt.
  4. Finally, add half a cup of reserved chickpea liquid and mix in the blender until a smooth consistency is obtained.

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Ready to Freeze: Portion the hummus into very small freezer bags or tubs and freeze.

Ready for consumption: Bring as many servings out of the freezer and thaw, stir a little, and your hummus is ready to eat. If it’s been in the freezer for a while and it’s a bit dry, you can add a splash of water to loosen it up.

  • The Batch Lady: Shop once. Cook once. Eat Well All Week (HQ, £ 20) and The Batch Lady Meal Planner (HQ, £ 9.99) are available now.
  • See Suzanne prepare recipes at thesun.co.uk/batchlady.

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