Gourmet lunch recipes on the cheap
For many, brown bagging it to work every day has become a way of life, so there is no reason that you shouldn't be able to pack yourself a delicious, easy and inexpensive meal. Even manufacturers are getting in on the game now, designing professional-looking lunch bags and boxes that anyone would feel comfortable bringing to work.
Enjoy all our "Early Show" recipes!
But what should you bring to work. Are you stumped about what to eat?
Never fear. Allie Lewis Clapp, food director at Real Simple magazine has got you covered. On "The Early Show," she shared a variety of tasty, gourmet lunch options you can easily whip up at home - on a budget.
Recipes:
Quick Chicken Caesar Salad
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated Parmesan, plus more, shaved, for serving
- 1 teaspoon Dijon mustard
- Kosher salt and black pepper
- 1/2 head romaine lettuce, torn into pieces (about 6 cups)
- 1 rotisserie chicken breast, sliced
- 1/2 cup croutons
Directions
In a medium bowl, whisk together the mayonnaise, lemon juice, Parmesan, mustard, and 1/4 teaspoon each salt and pepper.
Add the lettuce and toss to coat. Top with the chicken, croutons and additional shaved Parmesan, if desired.
Curried Tomato Bisque
Serves 2
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- Kosher salt and black pepper
- 1 teaspoon curry powder
- 1 28-ounce can whole tomatoes
- Greek yogurt, for serving
- Fresh cilantro leaves, for serving
Directions
1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until soft, 3 to 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 30 seconds more. Add the tomatoes (with their juices) and 1/2 cup water and bring to a boil.
3. In a blender, puree until smooth. Top with the yogurt and cilantro.
Tip: The bisque can be made up to 1 day in advance; refrigerate, covered.
Asian Tuna Salad
Serves 2
Ingredients
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon canola oil
- 1 teaspoon toasted sesame oil
- 1 head Bibb lettuce, torn
- 1/2 red bell pepper, thinly sliced
- 1/2 English cucumber, seeded and thinly sliced
- 1 6-ounce can water-packed tuna, drained
- 4 ounces snow peas, thinly sliced
Directions
1. In a large bowl, whisk together the soy sauce, vinegar, canola oil, and sesame oil. Add the lettuce, bell pepper, cucumber, tuna, and snow peas and toss to combine.
Tip
This refreshing salad makes a great brown-bag lunch: Divide the lettuce, pepper, cucumber, snow peas, and tuna between 2 lunch containers and refrigerate for up to 1 day in advance. Refrigerate the dressing separately. Toss together just before serving.
Turkey Sandwich with Hoisin Mayonnaise
Ingredients
- 1/2 cucumber
- 1 small carrot
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon hoisin sauce
- 2 sandwich rolls, split
- 4 ounces thinly sliced roasted turkey
- 1/4 cup mint leaves
- 1 scallion, thinly sliced
- kosher salt
Directions
Using a vegetable peeler, cut the cucumber and carrot into long, thin strips. In a small bowl, combine the mayonnaise and hoisin sauce. Dividing evenly, spread the rolls with the mayonnaise mixture and fill with the turkey, mint, scallion, cucumber, and carrot; season with 1/4 teaspoon salt.
Lunchboxes featured on "The Early Show":