Plus, each dish is also madelow in sodium and saturated fatto align with an overallheart-healthy eating pattern.
Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
Carolyn Hodges, M.S., RD
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
The yogurt in the marinade gives the chicken both its tender texture and its alluring char.
More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright.
Carolyn Hodges, M.S., RD
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Enjoy it with a warm baguette or steamed rice.
Serve these sandwiches for a healthy dinner or light lunch.
Carolyn Hodges, M.S., RD
The leftovers from this healthy 400-calorie meal make a delicious packable lunch for the next day.
Serve over greens or make it into a sandwich for a healthy lunch.
Serve over a bed of greens or between two slices of whole-grain bread.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Spicy Tuna Salad English Muffin Sandwich
This quick lunch idea has a delicious balance of flavors.
A slightly spicy Sriracha-mayonnaise mixture adds heat to the tuna salad, while the quick-pickled cucumbers provide brightness.
Be sure to toast the English muffin so the sandwich doesn’t get soggy.
The extra dressing is delicious served with grilled vegetables.
If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.
Bulgur, also called cracked wheat, is a quick-cooking whole grain.
These bowls would be excellent make-ahead lunches.
Pack the avocado mixture separately, adding a little water to thin it as needed.
Jacob Fox
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Sara Haas
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Sara Haas
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
