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Back-to-school lunch recipes

by Sabrina Ponzo September 1, 2015
Back-to-school lunch recipes

Starting the school year on a delicious note

Start your semester off on the right foot by avoiding fast-food and pricey cafeteria lunches. These recipes are quick, easy, and will make you look forward to those afternoon lunch breaks.

Photo by Sabrina Ponzo

Photo by Sabrina Ponzo

Lunchbox-ready couscous

1 cup of cooked couscous

1 sliced green onion

A handful of cubed tomatoes

Dried cranberries

Dried apricots

4-5 pecans

2-3 cocktail shrimp (optional)

Cilantro or parsley (for seasoning)

Salt and pepper

Olive oil

Combine all ingredients in a tupperware. Drizzle olive oil over couscous when ready to eat.

Note: For a simple and quick way to cook one cup of couscous, add half a cup of uncooked couscous to a bowl. Pour in ¾ of a cup of hot water. Cover the bowl with plastic wrap and let it sit for ten minutes. Add the rest of ingredients and enjoy!

Photo by Sabrina Ponzo

Photo by Sabrina Ponzo

Deli Turkey Burger

3-4 slices deli turkey

½ an avocado (sliced)

Burger bun (toasted)

4-5 arugula leaves

Honey Dijon mustard

Toast burger bun. Spread honey Dijon mustard on both ends. Add turkey slices, avocado, and arugula.

Vegetarian option: replace turkey slices with your favourite grilled vegetables. Coat the bun with hummus instead of honey Dijon mustard.

 

 

 

Photo by Sabrina Ponzo

Photo by Sabrina Ponzo

 

 

Greek-inspired Club Sandwich

3 slices of bread (toasted)

2 tablespoons of tzatziki

3-4 sun-dried tomatoes

3 romaine lettuce leaves

3 slices of cucumber

2-3 slices of feta cheese

A pinch of oregano

Spread tzatziki on the first slice of bread. Layer feta and cucumber slices. Sprinkle with a touch of oregano. Add the second slice of bread. Continue building the sandwich by adding lettuce and sun-dried tomatoes to the second half. Add tzatziki on the last slice of bread to complete the club sandwich. Cut it into four triangles. Secure with toothpicks for lunch bag.

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