Healthy Fall Lunch Ideas You’re Going To Love
As the winter month’s approach, a new batch of fruits and veggies will arrive in the supermarkets. For the clueless cooks like me, you’ll need a few recipe suggestions to help you avoid the going another take-out night.
Here are a few healthy fall lunch ideas that you’re going to fall in love with.
20-25 Minute Butternut Squash Soup
This first one is one of my favorite of the healthy fall lunch ideas because it’s simple and easy to make. I also like that it’s healthy and its something you can even serve at a dinner party.
This recipe serves 4 bowls, perfect for a family dinner. The total prep time should take about 10 minutes, in the cooking time 15 minutes, in total about 25 minutes.
In a large stockpot, heat the 1 ½ tablespoons of olive oil over medium-high heat. Add in 1 cup of chopped white onion, stir to coat with olive oil and cook for about 2-4 minutes. Then, add in 3 of minced garlic cloves and cook until the garlic becomes fragrant.
Add in 2 pounds of butternut squash (seeds removed and cubed, 1 teaspoon of sea salt, ¼ of pepper, ¼ of turmeric, ½ of paprika and 1 of onion powder. Sauté for about 5-7 minutes. Stir occasionally. Add in 1 ½ cups of vegetable broth and 1 ½ cups of almond milk, stir to combine.
Bring to a boil and then simmer for another 10 minutes. Remove from the heat and using an immersion blender, puree the soup ingredients until combined and smooth. Taste to adjust seasoning. Serve into bowls and top with pistachios and parsley.
15 Minute Ham and Cheddar Apple Quesadillas
Not only is this recipe quick and easy to make, it only has 4 ingredients! It only calls for 4 large whole-wheat tortillas, 8 slices McKenzie Uncured Ham, ½ crisp apple, sliced thinly, and 4 slices of McKenzie Cheddar cheese.
Lay the tortillas on work surface. Top half of each tortilla with 2 slices of ham. Top ham with apple and cheddar cheese. Fold tortilla in half.
Heat griddle over medium-high heat. Add quesadillas, and cook until browned and the cheese is melted, 2 to 3 minutes per side. Serve with honey mustard.
This recipe also serves 4 people!
Chicken Caesar Salad Tacos
Last but not least our yummy tacos! This recipe seems the most simple (in terms of the overall concept) and also the most creative.
Ingredients include: 1 1/3 cups grated Parmesan cheese, 2 grilled chicken breasts-sliced, 1/3 cup Caesar salad dressing, 1 head romaine lettuce- chopped, 1 cup Italian-style croutons, juice of 1 lemon, and 4 bacon strips- cooked and chopped.
Warm a 4-inch nonstick saute pan to medium-high heat. Once the pan is warmed, pour in 1/3 cup of grated Parmesan cheese and pat down so it is spread out evenly. Allow to cook 1 to 2 minutes on one side until cheese has melted and turned golden brown. Flip and cook 1 minute more. Very carefully fold the cheese so that it creates the shape of a taco shell, and place in between the cups of an upside-down cupcake tin. Allow to cool completely. Repeat to create 4 taco shells.
Coat the inside of a large bowl with the Caesar salad dressing. Add the remaining salad ingredients except for the bacon and toss to combine.
Place an equal amount of salad into each taco shell and garnish with bacon pieces.
I also feel like what this recipe you can kind of customize it because they’re plenty of different ways to make a salad like a plethora of ways I’m in believe I worked at freaking Panera Bread so I feel like you could make an avocado chicken salad taco a job where he um salad taco I mean there’s just so many different ways you can customize as sigh I really like that.
Bonus Recipe: Sweet Potato and Spicy Chicken Box
This recipe is a quick and easy meal-prep box that you can easily prepare before lunch. Broccoli, spicy and sweet potatoes, red apples, and crispy chicken.
