Update food_related/My_Simple_Cooking_Style.md

food_related/My_Simple_Cooking_Style.md

@@ -282,3 +282,128 @@ These lunches are easy to prepare, pack well, and can be enjoyed cold, making th
 - Dairy: Cheese slices
 
 Remember to adjust portions based on your personal needs and preferences.
+
+Here are some fresh and creative lunch recipes that are perfect for packing and taking on the go:
+
+### 1. **Smashed Chickpea and Avocado Sandwich**
+**Ingredients:**
+- 1 can chickpeas, drained and rinsed
+- 1 ripe avocado
+- Juice of 1 lemon
+- Salt and pepper to taste
+- Whole grain bread
+- Optional: lettuce, tomato slices, red onion
+
+**Instructions:**
+1. In a bowl, smash the chickpeas and avocado together until combined.
+2. Stir in the lemon juice, salt, and pepper.
+3. Spread the mixture onto whole-grain bread and add optional toppings like lettuce, tomato, and red onion.
+4. Assemble the sandwich, cut in half, and pack in a lunch container.
+
+### 2. **Turkey and Cranberry Couscous Salad**
+**Ingredients:**
+- 1 cup cooked couscous
+- 1/2 cup diced cooked turkey (leftover or deli-sliced)
+- 1/4 cup dried cranberries
+- 1/4 cup chopped walnuts
+- 1/4 cup crumbled feta cheese
+- Handful of spinach leaves
+- 2 tablespoons olive oil
+- 1 tablespoon balsamic vinegar
+- Salt and pepper to taste
+
+**Instructions:**
+1. In a large bowl, combine the couscous, turkey, cranberries, walnuts, and feta cheese.
+2. Add the spinach leaves.
+3. In a small jar, mix olive oil, balsamic vinegar, salt, and pepper. Shake well.
+4. Pour the dressing over the salad, toss to combine, and pack in a container.
+
+### 3. **Quinoa-Stuffed Bell Peppers**
+**Ingredients:**
+- 4 bell peppers, tops cut off and seeds removed
+- 1 cup cooked quinoa
+- 1/2 cup black beans, drained and rinsed
+- 1/2 cup corn kernels (fresh, canned, or frozen)
+- 1/2 cup diced tomatoes
+- 1/2 cup shredded cheese (cheddar or mozzarella)
+- 1 teaspoon cumin
+- Salt and pepper to taste
+
+**Instructions:**
+1. Preheat your oven to 375°F (190°C).
+2. In a large bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cumin, salt, and pepper.
+3. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
+4. Top with shredded cheese.
+5. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted.
+6. Allow them to cool, then pack in a container. These can be eaten cold or reheated.
+
+### 4. **Mediterranean Chicken Wrap**
+**Ingredients:**
+- Grilled chicken breast, sliced
+- Whole wheat wrap
+- Hummus
+- Sliced cucumber
+- Sliced roasted red peppers (jarred)
+- Crumbled feta cheese
+- Fresh spinach leaves
+- Optional: tzatziki sauce
+
+**Instructions:**
+1. Spread a layer of hummus on the whole wheat wrap.
+2. Layer the sliced chicken, cucumber, roasted red peppers, feta cheese, and spinach leaves.
+3. If using, drizzle a little tzatziki sauce.
+4. Roll up the wrap tightly, cut in half, and pack in a lunch container.
+
+### 5. **Spicy Peanut Noodles with Veggies**
+**Ingredients:**
+- 8 oz cooked whole wheat noodles (spaghetti or soba work well)
+- 1/2 cup shredded carrots
+- 1/2 cup sliced bell peppers
+- 1/4 cup chopped scallions
+- 2 tablespoons peanut butter
+- 1 tablespoon soy sauce
+- 1 tablespoon rice vinegar
+- 1 teaspoon honey
+- 1 teaspoon sriracha (optional, for heat)
+- 1 tablespoon sesame oil
+- Optional: chopped peanuts for garnish
+
+**Instructions:**
+1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and sesame oil.
+2. Toss the cooked noodles with the shredded carrots, bell peppers, and scallions.
+3. Pour the peanut sauce over the noodles and toss to coat.
+4. Garnish with chopped peanuts if desired. Pack in a container and enjoy cold.
+
+### 6. **Mason Jar Burrito Bowl**
+**Ingredients:**
+- 1/2 cup cooked brown rice or quinoa
+- 1/2 cup black beans, drained and rinsed
+- 1/2 cup corn kernels
+- 1/2 cup diced tomatoes
+- 1/4 cup shredded cheese
+- 1/4 cup salsa
+- 1/4 cup guacamole or diced avocado
+- Fresh cilantro, chopped
+- Lime wedges
+
+**Instructions:**
+1. In a mason jar, layer the ingredients starting with rice or quinoa, followed by black beans, corn, tomatoes, and cheese.
+2. Top with salsa, guacamole, and a sprinkle of cilantro.
+3. Pack a lime wedge on the side for squeezing over the top just before eating.
+4. When ready to eat, shake the jar to mix all the layers, or pour into a bowl.
+
+### 7. **Egg Salad Lettuce Wraps**
+**Ingredients:**
+- 4 hard-boiled eggs, chopped
+- 2 tablespoons Greek yogurt or mayonnaise
+- 1 teaspoon Dijon mustard
+- 1 tablespoon chopped fresh dill or chives
+- Salt and pepper to taste
+- Large lettuce leaves (butter lettuce or romaine work well)
+
+**Instructions:**
+1. In a bowl, mix the chopped eggs, Greek yogurt or mayo, Dijon mustard, dill or chives, salt, and pepper.
+2. Spoon the egg salad onto large lettuce leaves and wrap them up.
+3. Pack in a container with a napkin or wrap the lettuce wraps in parchment paper for easy eating.
+
+These recipes are easy to prepare ahead of time, pack well, and offer a variety of flavors and textures to keep your lunches interesting.