Moong dal khichuri
Most people at work are tired from the lunch break following a hectic morning schedule of one-by-one meetings. In general, people grab something from the nearest burger shop, order there, or ask the office worker to have lunch at a nearby restaurant. When it comes to eating healthily, one of the main concerns is the high spending on food. When the bagged meal is boring, sticking to a healthy eating plan and avoiding shopping is much harder Having lunch.
7th Cost efficient, Simple, Healthy Lunch Ideas For Work
So today we’ve put together 7 healthy and easy-to-prepare lunch ideas that won’t break the bank or taste boring.
Moong dal khichuri
The combination of green Moong Dal and rice in a plate of Moong Dal Khichdi is particularly healthy. This is one of the most nutritious rice recipes there is, and one of the easiest to make and enjoy. Moong dal khichdi has around 176 calories and 5.9 grams of protein per serving.
Read: Breakfast ideas for the office: quick, healthy and tasty breakfast recipes for a busy morning
Aromatic and short-grain is referred to for this recipe. Because of the delightful taste it adds to the meal, moong dal is the best choice for this recipe. Vegetables, preferably anything currently available, can be added to make them healthier. Always cook with the seasonal harvest as the flavors are unique and fresh. Some people also like to add shredded coconut to improve the taste. It is better not to use a pressure cooker to prepare moong dal khichuri. It should always be cooked in a Dekchi or similar vessel. The texture of the khichuri is destroyed by pressure cooking.
Chicken and Avocado Sandwich
The avocado is pureed into a creamy spread in this healthy chicken sandwich recipe. First the bread should be toasted. Mash the avocado with a fork and spread on a toast slice. Add the chicken, tomato, and the second slice of toast.
Read 10 ways to tell if your food is spoiled
Chicken and Avocado Sandwich
Chicken can be poached for use in a recipe when cooked chicken is not available. Place the boneless and skinless chicken breast in a pan or saucepan. Cover with lightly salted water and bring to a boil. Cover, reduce heat to a low simmer, and cook until center is no longer pink, about 10 to 15 minutes depending on size. One cup of sliced, diced, or shredded cooked chicken is made from 8 ounces of raw, boneless, skinless chicken breasts.
Read 7 healthy hot drinks to keep you warm this winter
Roti & steamed chicken curry
2 rotis, 1 cup of steamed chicken curry and green salad make for a filling and delicious lunch. This dish has a total calorie content of 300-400 calories. Cut the meat into 1 cm wide strips.
Roti with steamed chicken curry
Marinate the meat for 15 minutes in a mixture of oil, paprika and curry powder. Cut the peppers into small strips and place them in a sturdy container with the meat. After mixing the cream, season with salt and pepper. Pour the sauce over the meat and vegetables. Cook for 15 minutes after pouring the sauce over the meat and vegetables. Remove the sauce from the meat and serve over a green salad.
Read: Healthy winter soup ideas and recipes to help you get through the cold season
Lemon rice
This dish couldn’t be easier to make. The process is the same as cooking traditional white rice, except that lemon zest and juice are added. Lemon juice isn’t the only flavor enhancer, however; The peel of the peel can also be used, which is obtained by finely chopping the citrus peel, which releases the rich oils that drive the flavor infusion.
Lemon rice
A hand-held grater can be used to rub the lemon. Please note that a standard cheese grater is not sufficient for this task, as the pores are simply too large and not nearly sharp enough. The last lemon note is to add both the lemon juice and the zest to the cooking water at the beginning of the cooking process so that the rice can absorb the mild lemon flavors.
Read Lactose intolerance: 10 food substitutes for common dairy products
Pasta salad
This is another recipe to prepare in advance for convenient take away lunches during the week. Experiment with jalapeno popper or Mexican street corn variations of the typical mayonnaise-based noodle salad or go lighter with pesto, taco or Asian noodle salad.
Pasta salad
These are lower in fat, but just as tasty because they use herbs, sauces or a little olive oil instead of mayo. The pasta salad can also be divided into lunchtime pieces. Use frozen vegetables for the spaghetti salad. They’re usually cheaper than fresh vegetables and can be frozen if there are leftovers.
Read Winter Achar Recipes: Seductive Sweet, Sour, Spicy Cucumbers
Chicken or Tuna Salad
Make a great salad with chicken or tuna. Divide the mixture into several 4-ounce jelly glasses. With crackers by the side, you had a great main course to set up your lunch. Just add a few side dishes – like fruit or fries – and lunch is ready. When packing this in a lunch box, don’t forget to add a knife to spread the salad on top of the crackers. Buy a whole chicken to roast. Prepare a chicken salad from the meat. Make broth from the bones.
Chicken or Tuna Salad
Chickpea doner kebab
Preheat the oven to 204 ° C and line a large baking sheet with foil or parchment paper (or more if you’re making a large amount). Put washed and dried chickpeas with oil and spices in a small mixing bowl and spread on a baking sheet. Bake for 25 minutes or until golden brown and slightly crispy. After it cools down a bit, give it a try and adjust the seasonings as needed.
Read: Delicious winter pithas in Bangladesh: where hearty and innovation meet tradition
Chickpea doner kebab
While the chickpeas are roasting, make the sauce by stirring together the hummus, lemon juice, dill, and garlic in a mixing bowl.
Add enough water or almond milk to make it pourable. Season to taste and season as needed. Add more garlic for a spicier taste, salt for a hearty taste, lemon juice for brightness, and dill for a stronger herbal taste. Heat pitas or flatbreads in the microwave for 15 to 30 seconds before adding the appropriate amounts of chickpeas, sauce, and vegetables. Fresh chickpeas and sauce are best, but leftover chickpeas and sauce can be stored separately in the refrigerator for 3-4 days.
Read 10 delicious dishes from Bangladesh without onions and without garlic