What are some healthy lunch choices?

Answer 1

Some healthy lunch choices are soup, salad or a sandwich made with wholegrain bread. Other healthy ideas include scrambled or poached eggs on wholegrain toast, a jacket potato with tuna and low fat mayonnaise or beans on wholegrain toast.

Answer 2

This carrot salad recipe with raisins is fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare.

Ingredients

Servings

1

4 cups shredded carrots

3/4- 1-1/2 cups raisins

1/4 cup mayonnaise

2 tablespoons sugar

2-3 tablespoons 2% milk

Instructions

Video

OffOn

Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

2-This healthy Taco Salad keto recipe is everything you love about taco night,this recipe for taco salad is perfect for fast lunch and dinner.

Ingredients

Servings

1

2 fajita-size flour tortillas

2 teaspoons extra-virgin olive oil

3/4 teaspoons kosher salt divided

1/2 teaspoon

1 pound 93% lean ground turkey

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1 romaine lettuce roughly chopped

1 can reduced-sodium black beans

1 can Mexican-style corn

2 cups cherry tomatoes halved

1 meduim ripe avocado peeled, pitted, and diced

1 cup loosely packed cilantro leaves chopped

1/2 cup reduced-fat sharp cheddar cheese shredded

1/4 cup

for the yogurt dressing

1/4 cup salsa (store-bought or homemade)

1/4 cup nonfat plain Greek yogurt

Instructions

Video

OffOn

Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray.

Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer.

Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.

Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium-high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through; about 5 minutes

In a small bowl, stir together the salsa and Greek yogurt to make the dressing.

Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.