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Thai Lettuce Wrap Bento Box
Lunch Asian

Thai Lettuce Wrap Bento Box

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Saute chicken until browned and no longer pink in the center, about 8 minutes. Remove from heat.
  2. 2 Stir chicken, peanut sauce, carrot, bean sprouts, and soy sauce together in a bowl. Place into a compartment of a bento box. Place separated lettuce leaves into another compartment. Place red cabbage, peanuts, green onion, and lime wedges into additional compartments.
  3. 3 When ready to eat, spoon chicken mixture into leaves of lettuce, add the other toppings as desired, and wrap.

By fabeveryday

Thai-Inspired Roasted Acorn Squash Soup (Vegan)
Lunch Asian

Thai-Inspired Roasted Acorn Squash Soup (Vegan)

5.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
  3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
  4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
  5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
  6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

By Gwenevere Madsen Bland

Spicy Chicken Thai Soup
Lunch Asian

Spicy Chicken Thai Soup

4.7

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
  2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
  3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
  4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
  5. 5 Serve and enjoy.

By John Mitzewich

Bánh Mì
Lunch Asian

Bánh Mì

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
  3. 3 Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
  4. 4 Sprinkle chicken breast with garlic salt and pepper.
  5. 5 Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
  6. 6 Place chicken on a cutting board. Cut into bite-sized pieces.
  7. 7 Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
  8. 8 Lightly toast baguette under the broiler, 2 to 3 minutes.
  9. 9 Drain off excess vinegar mixture after vegetables have marinated.
  10. 10 To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
  11. 11 Cut into two 6-inch sandwiches to serve.

By metzstar

Spiralized Apple Salad
Lunch

Spiralized Apple Salad

4.0

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
  2. 2 Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
  3. 3 Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
  4. 4 Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.

By lutzflcat

Cool Cucumber and Avocado Salad
Lunch

Cool Cucumber and Avocado Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the cucumber slices into a colander set in the sink, and sprinkle with salt. Set aside and allow to drip.
  2. 2 In a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. Drain the cucumber slices, and pat them dry with paper towels. Stir the cucumbers into the salad. Gently toss the avocados with the salad and serve.

By Barbara Kahian

Traditional Mexican Street Tacos
Lunch Mexican

Traditional Mexican Street Tacos

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
  2. 2 Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
  3. 3 Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

By I 3 Cooking

Easy Ahi Tuna Poke
Lunch

Easy Ahi Tuna Poke

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
  2. 2 Serve with avocado and fresh lime wedges.

By Cipher

Edamame, Corn, and Black Bean Salad
Lunch

Edamame, Corn, and Black Bean Salad

4.7

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
  2. 2 Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
  3. 3 Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, at least 2 hours.

By Kitties 2

Gluten-Free Buckwheat Avocado Salad
Lunch

Gluten-Free Buckwheat Avocado Salad

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat to medium-low, cover the saucepan, and simmer until the buckwheat is firm yet tender to the bite, about 8 minutes. Rinse buckwheat under cold water and drain.
  2. 2 Stir avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and mixed pepper together in a large bowl until evenly combined. Add buckwheat groats and stir gently; top with goat cheese.

By Buckwheat Queen

Spicy Polynesian Wrap
Lunch

Spicy Polynesian Wrap

4.5

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
  2. 2 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  3. 3 In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
  4. 4 Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
  5. 5 On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

By IIJUAN12

Tuna Fish Wraps
Lunch

Tuna Fish Wraps

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine tuna, carrot, raisins, peanuts, red onion, red bell pepper, cilantro, and jalapeno peppers in a bowl.
  2. 2 Stir mayonnaise, cream cheese, lime juice, curry powder, and jalapeno juice (to taste) together in a separate bowl; mix into tuna mixture until evenly combined. Spread tuna mixture onto tortillas and roll tortilla around filling. Refrigerate wraps for 1 hour before slicing.

By Blackwidow

Shrimp Pomelo Salad
Lunch American

Shrimp Pomelo Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
  2. 2 Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
  3. 3 Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

By A Day In the Kitchen

Cucumber Chili Salad
Lunch Latin American

Cucumber Chili Salad

4.1

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
  2. 2 Cover bowl with plastic wrap. Refrigerate for 1 hour.

By delish-dish

Sweet and Spicy Sweet Potato Soup
Lunch American

Sweet and Spicy Sweet Potato Soup

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add shallots; cook until soft, about 3 minutes. Stir in apples, ginger, lime zest, red pepper flakes, and cayenne pepper; cook and stir until apples are very soft, about 15 minutes.
  2. 2 Add broth, potatoes, and salt; cover and bring to a boil. Reduce heat to low; simmer about 10 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in lime juice. Serve with lime wedges.

By Julie Julie

Jicama Salad with Mango and Lime
Lunch Latin American

Jicama Salad with Mango and Lime

4.9

Prep
30 min
Cook
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the salad: Toss jicama, bell pepper, mango, and red onion together in a large bowl.
  3. 3 To make the dressing: Stir cilantro, honey, lime juice, salt, and cayenne pepper together in a small bowl.
  4. 4 Pour dressing over salad and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

By GF mama

Cilantro-Lime Coleslaw
Lunch American

Cilantro-Lime Coleslaw

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

By Mom

Pico De Gallo Grilled Cheese Sandwich
Lunch American

Pico De Gallo Grilled Cheese Sandwich

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl.
  2. 2 Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon pico de gallo onto 5 of the bread-cheese slices. Top each pico de gallo layer with remaining bread-cheese slices, butter-side up.
  3. 3 Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.

By AmandaD

Across the Border Tequila Shrimp
Lunch Mexican

Across the Border Tequila Shrimp

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add garlic; cook and stir, about 30 seconds. Add shrimp; cook and stir until pink, about 3 minutes. Add tequila and lime juice; season with salt and chili powder. Simmer until liquid has evaporated, about 3 minutes more.
  2. 2 Pour shrimp on a serving plate; garnish with cilantro. Serve with lime wedges.

By IrvineHousewife