Tasty Lunch Ideas That the Entire Family Will Love

Lunch is that one meal of the day when family spends time together eating and sharing impression of how they spent the day. That is one of the most important meals of the day and people tend to cook some special meals for lunch any time they can. If you want to surprise your family with some delicious lunch tomorrow, then here we share with you some tasty recipes you can try. The most of them will make you and your family feel like lunching in some expensive restaurant. You will definitely enjoy.

1.Roasted Salmon with Spicy Cranberry Relish

Ingredients needed to prepare this recipes are the following: 2 ½ pounds skin-on salmon fillet, 2 cloves garlic, peeled and chopped, ½ teaspoon whole black peppercorns, cracked, 1 lemon, zested and cut into wedges, 2 tablespoons extra-virgin olive oil, divided, 2 teaspoons Dijon mustard, 2 cups cranberries, fresh or frozen (8 ounces), 1 small shallot, minced, 1 serrano pepper, seeded, 1 medium Granny Smith apple, peeled and finely diced, 1 medium Granny Smith apple, peeled and finely diced, 1 stalk celery, finely diced, 1 tablespoon balsamic vinegar, 2 tablespoons chopped fresh parsley, divided. Heat the oven. Put the salmon in a paper pan. In a bowl, mix the garlic, salt, pepper, lemon zest, oil and a little mustard. Spread on the salmon. Bake for 10-15 minutes. Meanwhile, while baking in a food processor, chop the onion, cranberry and cranberry. Transfer to a plate, season to taste and add the salmon.


2. Chili-Rubbed Chicken with Coconut Rice & Mango Salsa

For preparation of this meal you need 1 (14 ounce) can light coconut milk, ⅔ cup short-grain brown rice, ¾ teaspoon salt, divided, 2 tablespoons extra-virgin olive oil, divided, 1 teaspoon chili powder, 1 clove garlic, grated, 1 pound boneless, skinless chicken breast, 1 large mango, diced, 1 medium red bell pepper, diced, ½ medium red onion, diced, ¼ cup chopped fresh cilantro, 3 tablespoons lime juice. First heat the oven. In a bowl, combine the coconut milk, rice and a pinch of salt. Bring to the boil. Cook until the rice is soft. In another bowl, combine oil, chili powder, garlic and salt. Put the chicken in a baking dish. Apply the spices on it. Bake for 20 minutes. Serve the chicken with the rice in a bowl. Garnish with pepper and onion.


3. Mediterranean Stuffed Chicken Breasts

You need a cup of crumbled feta cheese, 1 cup chopped roasted red bell peppers, 1 cup chopped fresh spinach, 1 cup Kalamata olives, pitted and quartered, 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh flat-leaf parsley, 2 cloves garlic, minced , 4 (8 ounce) boneless, skinless chicken breasts, ¼ teaspoon salt, ½ teaspoon ground pepper, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice. In a bowl, mix feta cheese, roasted red peppers, spinach, olives, basil, parsley and a little garlic. Cut each piece of chicken breast horizontally. Fill it with the mixture you have prepared. Season with salt and pepper. First fry the meat in a pan for about 5 minutes, then put it in a preheated oven and bake for 25 minutes.


4. Buttermilk Fried Tofu with Smoky Collard Greens

Take 6 tablespoons grape seed oil or canola oil, divided, 1 (1 pound) package chopped collards, ½ cup water, 1 tablespoon cider vinegar, ½ teaspoon smoked paprika, ¾ teaspoon salt, divided, 1 (14 to 16 ounce) package extra-firm tofu, drained, 1 cup buttermilk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 cup whole-wheat panko, Hot (spicy) honey for serving. Put in a bowl with water, 1 package chopped collards and cook according to the instructions. In another bowl, mix yogurt, garlic powder, onion powder and cayenne. Add tofu. Fry in a pan with oil until golden brown.


5. Lemon-Garlic Chicken with Green Beans

To prepare this recipe you need 1 pound chicken breast cutlets, 1 teaspoon salt, divided, ½ teaspoon ground pepper, divided, 2 tablespoons extra-virgin olive oil, divided, 6 cups green beans (about 1 pound), trimmed, 4 cloves garlic, thinly sliced, 1 teaspoon grated lemon zest, 1 tea ¼ cup unsalted chicken broth, spoon chopped fresh thyme, plus leaves for garnish, ¼ cup dry white wine, 1 tablespoon lemon juice, ¼ cup toasted pine nuts, Lemon wedges for garnish. Put the chicken on the fire in a pan with oil. Fry for about 5 minutes. Put the green beans in another bowl of oil. Season with salt and pepper. Cook, stirring constantly, until the green beans are soft. Add garlic, lemon zest and thyme, soup, wine. Cook until the liquid evaporates. Serve the chicken in a bowl. Garnish with green beans.


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