Delicious Lunch Recipes in 10 Minutes or Less

Delicious Lunch Recipes in 10 Minutes or Less

It is back to school season and whether you are the student or the designated lunch-maker, the last thing you want to do in the early hours of the morning is prepare a tedious lunch. We found four amazingly delicious recipes that only take a few minutes to prepare. So leave the smushed sandwiches and bag of chips behind and try these delectable lunches that a breeze to make and fun to eat!


tuna pita sandwich

Tuna Pita Sandwich via Shape

Packed with whole grains, healthy fats and tons of fiber this lunch is not only quick and simple but ultra healthy! You'll love this fresh pita style sandwich so much that you'll be craving it.

What You'll Need:

1 whole wheat pita

2 ounces of tuna

2 tablespoons spicy mustard

¼ cup shredded carrots and chopped celery

1 avocado

dash tumeric

dash cumin

dash black pepper


Cut pita into two halves

Mix tuna, mustard, carrot and celery mixture and spices in a bowl

Fill each pita half with tuna mixture

Top with sliced avocado



crunchy asian ramen salad

Crunchy Asian Ramen Noodle Salad from gimmesomeoven

The name truly says it all! Amazingly crunchy and packed with flavor, this quick and easy recipe is perfect to pack up for lunch.

What You'll Need:

For the salad:

1 bag coleslaw mix

2 packages of ramen noodles, crumbled (you will not use the seasoning packet)

1 cup shelled and cooked edamame

1 avocado, peeled, pitted and diced

1 mango, peeled, pitted, and julienned

1/2 cup thinly-sliced almonds

1/2 cup thinly-sliced green onions

For the Vinaigrette:

2/3 cup vegetable oil

1/3 cup honey

1/3 cup rice wine vinegar

2 teaspoons Soy Sauce

1/4 teaspoon sesame oil

pinch of salt and black pepper



For the salad:

Add ingredients, including the vinaigrette, together in a large bowl

Toss until combined

For the Vinaigrette

Whisk all ingredients together until combined


Black Bean and Corn Quesadilla from Babble

This quesadilla is absolutely amazing! It's Super healthy as well as easy to make and will soon become your go to lunch recipe when you're in a rush.

What You'll Need:

2 tsp olive oil

1 can black beans , drained and rinsed

1 1/2 – 2 cups frozen corn

1/4 – 1/2 tsp onion powder, to taste

1/4 – 1/2 tsp garlic powder, to taste

1 cup salsa

1 Tbsp. turbinado (a less processed raw sugar)

dash of red pepper flakes, to taste

6 – 8 in. flour tortillas

2 cups shredded Monterey Jack cheese



Heat the oil in a large skillet and add beans, corn, onion and garlic powder.

Cook until corn is heated (1-2 minutes) and then add salsa, sugar and red pepper flakes.

Heat another skillet over medium-low heat.

Very lightly butter the back of two tortillas.

Lay one in the pan and spread a little cheese, 1/4 cup of the bean and corn mixture, and more cheese on one half of the tortilla and fold the other side over the top.

Lay the other tortilla on the other side of the pan, top with a little cheese, 1/4 cup of bean mixture, and more cheese on half and fold the other side of the tortilla over the top.

Cook on one side for 2-3 minutes until golden brown, and then flip carefully and cook on the other side for another 2-3 minutes.

Place on plate and cut quesadilla into quarters. Repeat with remaining tortillas.


DIY Tomato Soup

Quick Creamy Tomato Soup from

The weather is starting to change from summer to fall and that means a little nip in the air. This delicious and creamy tomato soup recipe is super quick and easy and tastes absolutely amazing! Just pour it in a thermos or heat it up in the microwave and enjoy.

What You'll Need:

For the Soup:

15-ounces chicken broth

28-ounces concentrated crushed tomatoes

1 cup heavy cream

Coarse salt and black pepper

20 leaves fresh basil, cut into chiffonade, for garnish

For the Soup Toppers:

4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market

Extra-virgin olive oil

Freshly ground black pepper

8 ounces shredded cheese of choice to compliment your soup



Combine broth and tomatoes in a medium saucepan over moderate heat.

When soup bubbles, stir in heavy cream and reduce heat to low.

Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally.

With an immersion blender, puree soup. Serve in bowls and add basil and soup toppers as you please.

Enjoy all of the deliciousness.


So what are your favorite quick recipes? Tell us in the comments below!


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