5 Easy & Cheap Lunch Ideas | Quick, FUN & Healthy Lunchbox Meals for School, Work & Home
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Recipes in this Video
5 recipes
Ingredients
- ●1 package (8 oz) refrigerated crescent roll dough
- ●1 cup pizza sauce
- ●1 cup shredded mozzarella cheese
- ●1/2 cup sliced pepperoni
- ●1/4 cup grated Parmesan cheese
- ●1 tsp Italian seasoning
- ●1/2 tsp garlic powder
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Unroll the crescent roll dough and separate it into triangles.
- 3Press each triangle into the bottom and up the sides of a greased muffin tin to form a cup.
- 4Spoon about 1 tablespoon of pizza sauce into each dough cup.
- 5Sprinkle shredded mozzarella cheese over the sauce in each cup.
- 6Add a few slices of pepperoni on top of the cheese.
- 7Sprinkle grated Parmesan cheese, Italian seasoning, garlic powder, and black pepper over each cup.
- 8Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and the cheese is bubbly.
- 9Remove from the oven and let cool for a few minutes before serving.
- 10Serve warm and enjoy your Easy Pizza Cups!
Equipment
muffin tinovenmixing bowlmeasuring cupsmeasuring spoons
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup cocoa powder
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1/2 cup sugar
- ●1/2 cup brown sugar
- ●1/2 cup vegetable oil
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup grated zucchini
- ●1/2 cup grated carrots
- ●1/2 cup unsweetened applesauce
- ●1/2 cup chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- 3In another bowl, mix the sugars, vegetable oil, eggs, and vanilla extract until well combined.
- 4Add the grated zucchini, grated carrots, and applesauce to the wet ingredients and stir until mixed.
- 5Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 6Fold in the chocolate chips until evenly distributed.
- 7Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 9Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
muffin tinmixing bowlswhiskspatulatoothpickwire rack
Ingredients
- ●1 rotisserie chicken, shredded
- ●1/2 cup cooked bacon, crumbled
- ●1 cup romaine lettuce, chopped
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, diced
- ●1/2 cup ranch dressing
- ●1/4 cup shredded cheddar cheese
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1Remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces.
- 2In a large mixing bowl, combine the shredded chicken, crumbled bacon, chopped romaine lettuce, halved cherry tomatoes, and diced red onion.
- 3In a separate small bowl, mix together the ranch dressing, black pepper, and garlic powder until well combined.
- 4Pour the ranch dressing mixture over the chicken salad and toss gently to coat all the ingredients evenly.
- 5Sprinkle the shredded cheddar cheese on top of the salad.
- 6Serve immediately or refrigerate for up to 2 hours before serving for the flavors to meld.
Equipment
mixing bowlsmall bowlserving dish
Ingredients
- ●8 slices whole grain bread
- ●1 cup cooked turkey breast, sliced
- ●1/2 cup cream cheese, softened
- ●2 cloves garlic, minced
- ●1 tbsp fresh parsley, chopped
- ●1 tbsp fresh chives, chopped
- ●1 tsp lemon juice
- ●Salt to taste
- ●Pepper to taste
- ●Lettuce leaves, for garnish
- ●Tomato slices, for garnish
Instructions
- 1In a mixing bowl, combine the softened cream cheese, minced garlic, chopped parsley, chopped chives, lemon juice, salt, and pepper. Mix until well combined.
- 2Spread a generous layer of the garlic and herb cream cheese on one side of each slice of bread.
- 3On four slices of bread, layer the sliced turkey breast evenly over the cream cheese.
- 4Add lettuce leaves and tomato slices on top of the turkey.
- 5Top with the remaining slices of bread, cream cheese side down, to form sandwiches.
- 6Cut each sandwich in half diagonally.
- 7Serve immediately or wrap in plastic wrap for later.
Equipment
mixing bowlspatulaknifecutting board
Ingredients
- ●8 oz rotini pasta
- ●1 cup cherry tomatoes, halved
- ●1 cup corn, canned or frozen
- ●1 cup black beans, drained and rinsed
- ●1 cup shredded cheddar cheese
- ●1/2 cup diced red onion
- ●1/2 cup chopped fresh cilantro
- ●1 cup Doritos, crushed
- ●1/2 cup taco dressing
- ●1 tsp chili powder
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- 2In a large mixing bowl, combine the cooked pasta, cherry tomatoes, corn, black beans, red onion, and cilantro.
- 3In a small bowl, mix together the taco dressing, chili powder, cumin, salt, and black pepper.
- 4Pour the dressing mixture over the pasta salad and toss to combine thoroughly.
- 5Add the crushed Doritos to the salad and gently fold them in to avoid crushing them too much.
- 6Taste and adjust seasoning if necessary, adding more salt or spices as desired.
- 7Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- 8Serve chilled as a side dish or main dish.
Equipment
large potmixing bowlsmall bowlspatulameasuring cupsmeasuring spoons
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