Quick Potato Salad

2 potatoes, peeled and diced 3 hard-cooked eggs, peeled and diced 1/2 cucumber, peeled and diced 1 tomato, diced 1 celery stalk, diced 1/4 onion, diced 1/4 cup chopped green onion 3/4 cup low-fat mayonnaise 1 tablespoon prepared yellow mustard salt and ground black pepper to taste Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper. Amount Per Serving  Calories: 160 | Total Fat: 4.8g | Cholesterol: 106mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 160

Total Fat: 4.8gCholesterol: 106mgSodium: 455mgTotal Carbs: 24.5g    Dietary Fiber: 2.9gProtein: 5.5g

Healthy Lunch Recipes: Mandarin Chicken Pasta Salad

1 teaspoon finely chopped, peeled fresh ginger1/3 cup rice vinegar1/4 cup orange juice1/4 cup vegetable oil1 teaspoon toasted sesame oil1 (1 ounce) package dry onion soup mix2 teaspoons white sugar1 clove garlic, pressed1 (8 ounce) package bow tie (farfalle) pasta1/2 cucumber - scored, halved lengthwise, seeded, and sliced1/2 cup diced red bell pepper1/2 cup coarsely chopped red onion2 diced Roma tomatoes1 carrot, shredded1 (6 ounce) bag fresh spinach1 (11 ounce) can mandarin orange segments, drained2 cups diced cooked chicken1/2 cup sliced almonds, toastedTo make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately. Amount Per Serving  Calories: 425 | Total Fat: 18.9g | Cholesterol: 35mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 425

Total Fat: 18.9gCholesterol: 35mgSodium: 358mgTotal Carbs: 44.7g    Dietary Fiber: 4.5gProtein: 21.8g VIEW DETAILED NUTRITION
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Healthy Lunch Recipes: BBQ Tuna Fritters

1 (6 ounce) can light tuna in water, drained1 egg2/3 cup quick-cooking oats3 tablespoons barbeque sauce3 tablespoons chopped green onion1/2 teaspoon hot pepper sauce, or to taste1/2 teaspoon dried savory1 pinch salt2 tablespoons vegetable oilIn a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt. Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side. Amount Per Serving  Calories: 395 | Total Fat: 18.7g | Cholesterol: 131mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 395

Total Fat: 18.7gCholesterol: 131mgSodium: 567mgTotal Carbs: 27.9g    Dietary Fiber: 3.3gProtein: 28.3g VIEW DETAILED NUTRITION
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Healthy Lunch Recipes: New Year Three-Bean and Artichoke Salad | Submitted By: Sisterlulabell

1 (15.5 ounce) can Great Northern beans, drained1 (15.5 ounce) can garbanzo beans, drained1 (15.5 ounce) can black-eyed peas, drained1 (13.75 ounce) can marinated artichoke hearts, drained and chopped4 green onions, chopped2 large tomatoes, diced3 cloves garlic, minced3 tablespoons olive oil3 tablespoons balsamic vinegar1/4 cup chopped fresh parsley2 teaspoons crushed dried oregano1 teaspoon ground black pepperMix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving. Amount Per Serving  Calories: 184 | Total Fat: 6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

New Year Three-Bean and Artichoke Salad

Servings Per Recipe: 12

Amount Per Serving

Calories: 184

Total Fat: 6gCholesterol: 0mgSodium: 345mgTotal Carbs: 27.2g    Dietary Fiber: 6.5gProtein: 7.9g VIEW DETAILED NUTRITION
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