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3 Creative and Easy Lunch Ideas

Whether you are stuck behind a computer screen in an office, working under the open sky or puttering about the home, the midday meal can be the right burst of pep to keep you going for the long stretch that follows.

We have compiled three easy lunch ides that use a little creative infusion to give your lunch a new look and let you discover a new blend of tastes.

Stuffed Potato Skins


  • 4 12-oz. potatoes;
  • 8 slices bacon;
  • 1 large head broccoli, cut into flowerets;
  • 8 oz. shredded 2% Mexican cheese blend;
  • 1/2 tsp. salt;
  • 1/4 tsp. black pepper;
  • 1/2 cup reduced-fat sour cream;
  • 2 tbsp. scallion, chopped;
  • 1 bag salad blend.

Bring water to a boil and add a pinch of sat. Add broccoli and cook for 4 minutes.

Heat some oil in a skillet over medium heat. Cook the bacon until crisp.

Scrub the potatoes and pierce them with a fork before microwaving them on 'high’ until they are tender.

Cut the potatoes lengthwise in half. Scoop out the flesh, leaving about 5 mm along the edges. Place them on non-stick foil, cut side down and coat the skin with non-stick spray. Place the foil on a rack 6 inches from the top heating element and broil for 3 minutes.

Remove the potatoes and turn them over. Fill them with half cheese and all the bacon. Place the broccoli on top and then coat with the remaining cheese.

Place the preparation back in the broiler and broil for another 4 minutes. Serve with salad, scallions and sour cream.

Ginger Soy Shrimp


  • 8 oz. Israeli couscous, uncooked;
  • 1 lb. large shrimp (24 count), peeled and deveined;
  • 2 medium carrots, cut into thin bite-size strips;
  • 1 large yellow or red sweet pepper, cut into thin bite-size strips;
  • 1 cup bok choy, coarsely chopped;
  • 1 cup sweet soybeans;
  • 4 green onions, trimmed and cut into pieces;
  • 4 cloves garlic, minced;
  • 1 tsp. fresh ginger, minced;
  • 1/2 cup soy sauce;
  • ¼ cup honey;
  • Salt and pepper to taste;
  • 2 tbsp. butter.

Preheat the oven to 350 degrees F. Thaw the shrimp (if you are using frozen shrimp). Cook the couscous according to the instructions.

Divide the couscous into four and place each on a 35 cm by 35 cm piece of parchment paper. Add the carrot, sweet pepper, bok choy, sweet soybeans, green onions and garlic on and around the couscous. Place the shrimp on top of the veggies and drizzle the soy sauce and honey on top. Add the salt and pepper. Top with half a tablespoon of butter.

Fold the parchment paper to fully enclose the shrimp and vegetables. Place in the oven and leave for 20 minutes or until the shrimp becomes opaque.

Serve directly with the paper onto a plate.

Nutty Cucumber Sandwiches


  • 1/2 cup fresh snow pea pods, trimmed;
  • 8 slices bread – wholemeal or as you prefer;
  • 3 oz. soft goat cheese;
  • 1/3 cup roasted soy nuts, seasoned with garlic etc.;
  • 1 small cucumber, peeled and thinly sliced;
  • 1 medium tomato, thinly sliced;
  • Salt to taste.

Boil water and add the salt. Cook the pea pods for about 2 minutes. Remove and rinse with cold water and then drain well.

Spread the cheese onto all the slices of bread. Add the soy nuts to 4 slices of bread, pressing them into the cheese so they stay within the sandwich. Add the rest of the ingredients and compete the sandwich by placing the 4 remaining slices of bread on top.

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