Healthy Make-Ahead Lunch Recipes: Grilled Veggie Sandwich, Mediterranean Pasta Salad

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Your brown-bag lunch is about to get a serious makeover! No standard sacked lunches here -- these travel-friendly lunch recipes are mind-blowingly delicious...

Grilled 'n Chilled Sandwich

Entire recipe: 195 calories, 4g fat, 693mg sodium, 37g carbs, 10g fiber, 10g sugars, 7.5g protein -- PointsPlus® value 5*

This may very well become your new FAVORITE sandwich. Cook the veggies the night before, and just assemble the sandwich in the morning!

Two 1/2-inch-thick round eggplant slices
1/2 medium zucchini, cut widthwise, end removed
2 tsp. balsamic vinegar
1/8 tsp. each salt and black pepper
One 100-calorie flat sandwich bun (like Arnold/Brownberry/Oroweat Sandwich Thins)
1 large piece roasted red pepper packed in water, drained and patted dry
1 tbsp. hummus

Place eggplant slices in a medium bowl. Slice zucchini half lengthwise into thirds, and add to the bowl. Drizzle with vinegar, sprinkle with salt and pepper, and toss to coat.

Bring a grill pan sprayed with nonstick spray to medium-high heat. Cook eggplant and zucchini until softened and slightly charred, 5 - 7 minutes per side.

Let cool completely. Cover and refrigerate until chilled, at least 30 minutes.

Split sandwich bun into halves. Thoroughly blot dry eggplant and zucchini. Place 1 eggplant slice on the bottom half of the bun, and evenly top with zucchini and roasted red pepper. Top with remaining slice of eggplant.

Spread the top of the bun with hummus, and place over the sandwich.

Tightly wrap sandwich with plastic wrap, and store it with a cold pack! 


HG Tip! Grill up the extra eggplant and zucchini for a grilled 'n chilled salad later in the week! 

MediterraneYUM Pasta Salad

1/2 of recipe (about 2 1/4 cups): 315 calories, 5g fat, 746mg sodium, 45g carbs, 5g fiber, 10g sugars, 23.5g protein -- PointsPlus® value 8*

This pasta salad is PACKED with veggies, chicken, and lotsa flavor. What can we say? It rocks our socks!!!

3 oz. (about 1 cup) uncooked high-fiber rotini pasta
1/2 cup chopped zucchini
1/2 cup chopped red onion
4 oz. cooked and chopped skinless chicken breast
1/2 cup chopped cucumber
1/2 cup cherry tomatoes, halved
1/4 cup roasted red peppers packed in water, drained and chopped
3 tbsp. reduced-fat feta cheese
2 tbsp. sliced black olives
1/4 cup fat-free Italian dressing

Cook pasta in a medium pot per package instructions, about 8 minutes. Drain and transfer to a large bowl.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook zucchini and red onion until softened, about 6 minutes. Transfer to the large bowl with the pasta, and let cool.

Add all remaining ingredients to the bowl, and mix well. Cover and refrigerate until chilled, at least 1 hour. Enjoy!



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If this isn't cause for celebration, we're not sure what is... October 18th (today) is National Chocolate Cupcake Day! A round of Chocolate Marshmallow Madness Cupcakes should do the trick.

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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints
® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.

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