None of us really want to get lunch from the taco truck or hit up the fast food joints every day at noon, but sometimes packing a lunch feels like too much of a chore.  It doesn’t have to be.  In fact, these 7 easy and delicious lunches will keep you eating in style all week long—without the buyers’ remorse you get from a lunch that comes in a paper sack.

Couscous Salad with Spicy Yogurt Dressing

This one comes from the South Beach Diet website but don’t let that turn you off.  Couscous is a great alternative to pasta and has the unique ability to blend well with just about any flavors you want to toss in.

Ingredients:

• 2 tablespoon oil, olive, extra-virgin (divided)
• 1 small onion (finely chopped)
• 1 small celery stalk (finely chopped)
• 1 cup couscous (either 100% whole-wheat or Israeli)
• 1 medium lemon (juiced—roughly 3 tablespoons)
• 3 tablespoon fat-free plain yogurt
• 2 teaspoon ginger root (minced)
• 1 clove garlic (crushed)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Fresh ground black pep-per (to taste)
•  1/2 cup dried currants (alternatively you can substitute raisins)
•  1/2 cup garbanzo beans (rinsed and drained)
•  1/2 cup red bell pepper (chopped)
•  1/2 cup green bell pepper (chopped)
•  1/2 cup fresh cilantro (chopped)
•  1/2 cup scallions (sliced)

Instructions:

• Heat 1/2 tablespoon of oil in a 2-quart saucepan over medium heat
• Add onion and celery
• Cook for 2–3 minutes, stirring occasionally
• Stir in the couscous
• Cook and stir for 1 minute until lightly toasted
• Add 3/4 cup of water and bring to a boil
• Remove from the heat
• Let stand, covered, for 30 minutes until cool and the liquid is absorbed

While couscous is cooking . . .

• In a large bowl, mix together the lemon juice, yogurt, 1/2 tablespoon of oil, ginger root, garlic, cumin, coriander, and pepper
• Whisk

After couscous is properly prepared . . .

• Transfer the couscous to a large serving bowl
• Spoon the currants, chickpeas, bell peppers, cilantro or parsley, and scallions into separate mounds around the couscous
• Add the dressing
• Toss

This salad makes an excellent light lunch and you can throw in some pita chips for a little crunch.

Mexican Chicken and Bean Sandwich

Tired of the same old sliced deli meat sandwich every day?  Kick it up a notch with this south-of-the-border favorite feature on The Huffington Post and have a fiesta in your mouth!

Ingredients:

• 1 small white or red onion  (halved lengthwise and thinly sliced lengthwise)
• 2 tablespoons distilled white vinegar
• 4 pickled jalapeños (chopped)
• 4 small Portuguese rolls (split in half horizontally)
• 2 cups shredded chicken (cooked)
• 3/4 cup refried beans
• 3 tablespoons sour cream
• 1/4 cup coarsely chopped cilantro
• 1 avocado (quartered, peeled and sliced)
• 2 cups shredded iceberg or romaine lettuce

Instructions:

• Stir together onion, vinegar and jalapeños in a small bowl and let stand at least 10 minutes
• Hollow out rolls (remove some of the interior breading with your fingers—but not all)
• Toast rolls until warm (or save for the toaster oven at work)
• Heat shredded chicken in microwave until warm, about 1 minute, and toss with onion mixture
• Stir together refried beans and sour cream and spread both halves of rolls with mixture
• Pile on the chicken mixture, cilantro, avocado, and shredded lettuce, then slap it all together

If you take late lunches, you may want to leave the sandwich unassembled (or partially assembled) in the morning so the rolls don’t get soggy.

Spicy Vegetable Hummus Wrap

Hummus has come a long way since television comedians were making fun of the correct pronunciation of the word.  It’s a tasty and versatile spread that can be used to accent the flavor of just about any dish and works well as a “glue” for sandwiches and wraps of all kinds—including this one from The Daily Muse.

Ingredients:

• 1 avocado (mashed)
•  1/2 lemon (juiced)
•  1 cup chipotle hummus
•  6 medium tortillas
•  2 cups sliced radishes
•  3 medium carrots (peeled, and cut into 4-inch matchsticks)
•  1/4 lb baby arugula
•  1/4 teaspoon salt

Instructions:

• In a small mixing bowl, combine the avocado with 3/4 of the lemon juice and 1/4 teaspoon salt
• On a work surface, spread a large spoonful of hummus over half a tortilla
• Spread a spoonful of the avocado mixture over the other half
• Place a handful of carrot sticks in the center, top with a sprinkle of radishes, and 1/4 cup of arugula leaves
• Fold in the top and bottom sides of the tortilla
• Fold in one of the sides length-wise and roll the tortilla, making sure the top and bottom stay tucked

This recipe will actually make a few wraps—perfect for the big eaters or those who like to share.

Roasted Carrot Coconut Soup

On those cold days there’s nothing better than a hot cup of soup to warm you up but what are you going to do if your taste buds are craving something that didn’t come out of a can?  Go tropical with this fresh soup recipe from The Daily Muse.

Ingredients:

• 1 pound carrots (peeled and cut into 1-inch pieces)
•  2 small red onions (quartered)
•  2 tablespoons olive oil
•  1/2 teaspoon salt
•  1 teaspoon sugar
•  1 inch ginger (peeled and roughly chopped)
•  1-2 teaspoons Thai red curry paste (available at most major supermarkets—usually in the ethnic food section or Asian)
•  2 cups chicken or veggie stock
•  One 15-ounce can coconut milk (full fat)
•  1/2 lime
•  Cilantro (optional)
•  Toasted coconut flakes (optional)

Instructions:

• Preheat oven to 425 degrees
• In a medium mixing bowl, toss carrot and onion with oil, sugar, and salt
• Spread the veggies evenly on a parchment-lined baking sheet
• Roast in the oven for 30-40 minutes (until browned and tender), stirring once halfway through
• Transfer the veggies to a food processor or blender along with the ginger, 1 teaspoon curry paste, and the stock
• Add coconut milk and blend until smooth
• Taste for seasoning and add salt and additional curry paste if you like a little heat
• Add lime juice and any additional liquid if you prefer your soup thinner in texture
• Spoon into bowls and serve with cilantro or toasted coconut for garnish

Toss it in a tightly sealed plastic container to reheat at work or dump it in a thermos to keep it warm while you travel.

Winter Chicken Salad with Citrus and Celery

This recipe from The Huffington Post mixes the traditional with the unexpected and creates a flavor explosion that will keep you satisfied until dinner.

Ingredients:

• 7 tender celery ribs (6 thinly sliced)
•  2 unpeeled smashed garlic cloves
•  1/2 teaspoon black peppercorns
•  3 blood oranges
• 4 chicken breast halves on the bone
•  3 tablespoons red wine vinegar
•  1/2 cup extra-virgin olive oil
• 2 cups shaved Grana Padano cheese
•  2/3 cup chopped Marcona almonds
• Freshly ground pepper and salt to taste

Instructions:

• In a large saucepan, combine the whole celery rib, garlic and peppercorns with 6 cups of water
• Using a peeler, remove the zest from 2 of the oranges and add the zest to the pot
• Season lightly with salt and bring to a boil
• Add the chicken and simmer over low heat for 16 minutes
• Remove from the heat and let the chicken stand for exactly 30 minutes
• Remove the chicken and pull the meat from the bones, discarding the skin
• Shred the chicken and let cool
• Reserve the broth for another use

Meanwhile . . .

• Using a sharp knife, peel the oranges, removing all of the bitter white pith
• Working over a strainer set over a large bowl, cut in between the membranes to release the sections
• Squeeze the juice from the membranes into the bowl
• Whisk in the vinegar and oil and season with salt and pepper
•  Add the chicken, sliced celery, orange sections and cheese to the bowl and toss well
• Sprinkle with the almonds and serve.

Tarragon and Dill chicken Salad

Chicken salad has been a lunch staple for years but it can get kind of boring.  Spice it up with a little dill and tarragon and you’ve got this wonderful mouth-pleaser from The Huffington Post in your lunch bag.

Ingredients:

• 1 pound cooked chicken breast (chopped)
•  1/4 cup mayonnaise
•  3 tablespoons sour cream
•  1 tablespoon cider vinegar
•  1 teaspoon sugar (optional)
•  1 tablespoon chopped fresh tarragon
•  1 tablespoon chopped fresh dill
•  1/2 cup seedless red grapes, halved
•  kosher (or sea) salt to taste
•  freshly ground black pepper to taste

Instructions:

• In a mixing bowl, combine the mayo, sour cream, cider vinegar, and optional sugar
• Fold in the tarragon and dill, and season to taste with kosher/sea salt and freshly ground black pepper
• Add the chicken and grapes, and mix gently until combined
• Refrigerate until ready to serve.

To save time and money, use leftover chicken (white or dark meat).  Any way it is prepared will be absolutely perfect so don’t be afraid to experiment.

Tomato Basil Soup

This unique twist on a lunchtime favorite from The Daily Muse will keep your mouth happy with or without the complementary grilled cheese sandwich.

Ingredients:

• 3 tablespoons olive oil
•  3 large carrots (peeled and finely diced)
•  2 medium sweet onions (finely diced)
•  4 cloves garlic (peeled and left whole)
•  1 teaspoon crushed red pepper flakes
•  1 tablespoon salt
•  3 28-ounce cans of whole peeled tomatoes
•  1 quart chicken broth
•  10 fresh basil leaves (plus more for garnish)
•  Freshly grated Parmesan (for garnish, optional)

Instructions:

Slow cooker version

• Combine all ingredients in a slow cooker
• Cover and cook on low for 5-7 hours (until vegetables are soft)
• Allow the soup to cool some
• Puree in batches in a blender until very smooth
• Serve immediately or let cool and then transfer to a refrigerator-safe container.

Stove-top version

• Combine all ingredients in a heavy-lidded pot or Dutch oven over medium-high heat
• Bring to a boil, then turn heat down to low and simmer, covered, for about two hours, until flavors are blended and vegetables are soft
• Allow the soup to cool slightly
• Puree in batches in a blender until very smooth  (If you like a thinner consistency, add a little bit more stock or water)

Garnish with more fresh basil and some grated Parmesan cheese, which can be transported fresh in a plastic baggie or small, sealable container.

Your New Lunchtime Favorite is Here

Lunch doesn’t have to be just another boring meal you choke down during a mandatory break at work.  These exciting twists on your old favorites new taste explorations will keep you from getting bored during your 9 to 5.  Not only that, they’ll likely turn some heads in the break room so keep the recipes handy.