Our 21 Best 15 Minute Meals
These lunch recipes are some of our favorites, and we think you’ll agree! Each recipe is quick and easy to make, it doesn’t take more than 15 minutes. In addition, they are very popular with our fans, with at least four stars in the comments. There are many delicious things to choose from, whether you want to eat a sandwich, salad or toast. Try our dishes like Poti Cheese-Tomato Toast or our Lemon-Dill Tuna Salad for an easy lunch packed with flavor.
A high-protein Mason Jar salad
Ali Redmond
Mason jar salads make an easy lunch that can be easily eaten on the go or enjoyed at home. With just a few ingredients, you have a well-cooked lunch packed with fiber, protein and micronutrients that won’t spike your blood sugar. This nutritious salad in a Mason jar gives you plenty of room to customize according to your tastes.
Goat Cheese-Tomato Toast
Stylist: Grant Webster, Food Stylist: Holly Dresman, Prop Stylist: Joseph Wanek
Whip up this tomato-tomato goat cheese to enjoy the fresh taste of summer any time of year. This sweet and savory combo makes a great breakfast, lunch or snack. For more flavor, drizzle with a balsamic glaze or sprinkle with crushed red pepper for a little heat. You can also add honey and sprinkle fresh herbs like basil or mint.
Lemon-Dill Tuna Salad
Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
This lemon-dill tuna salad is high in protein and gets a strong flavor from sumac—a spice used in Middle Eastern, Mediterranean, and North African cooking to add a citrusy, flavor-enhancing flavor. of lemon without covering the other ingredients. Serve this between two slices of whole wheat bread as a sandwich or on its own with simple Bibb lettuce or celery sticks.
No-Cook White Bean & Spinach Caprese Salad
This easy white bean and spinach caprese salad has the classic combination of juicy tomatoes, sweet mozzarella, fragrant basil, and tangy balsamic vinegar, but adds easy white beans and baby spinach to the mix. . If you can’t find mozzarella pearls, cut or tear a fresh mozzarella ball into bite-sized pieces. If you like your salad with a little kick, try swapping spinach for arugula.
High Protein Tomato, Mozzarella and Arugula Sandwich
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: LIndsey Lower
This vegetarian sandwich is packed with protein, thanks to the delicious mozzarella cheese and lots of walnuts mixed with roasted red peppers. The spread, reminiscent of romesco sauce, is versatile and can also be used as a dip or sauce, adding depth and complexity to dishes such as grilled meats, seafood and vegetables, or with a topping for pasta.
5-Ingredient Brie and Blackberry Jam Cheese Grilled
Photography: Rachel Marek, Food Stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
This irresistible sandwich combines delicious Brie cheese with a sweet and savory jam for a quick lunch or dinner. You can easily double the recipe, or use a sandwich press if you have one.
Kale, Quinoa and Apple Salad
This classic, quinoa and apple salad is perfect for fall. Fresh apples bring a delicious fall flavor, and old ones break down when mashed with dressing. Nuts, fennel and quinoa add layers of texture, while blue cheese provides a sweet note.
Cucumber and tomato sandwich
Artist: Stacy k. Allen, Props: Christina Brockman, Food Styling: Jennifer Wendorf
A herby cucumber and tomato sandwich is delicious and refreshing. Chives add an onion flavor to cream cheese, but dill or basil can be used instead.
Green Goddess Tuna Salad
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Canned tuna makes this recipe light and easy while providing plenty of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work well in this quick recipe. Serve on bread or in a wrap, on a bed of vegetables or topped with your favorite chips, crackers or pickles.
Spinach, Sun-Dried Tomato & Cucumber Sandwich
Artist: Stacy k. Allen, Props: Christina Brockman, Food Styling: Lauren Odum
This protein-packed hummus sandwich features delicious veggies, feta cheese, and delicious sun-dried tomatoes. Sun-dried tomatoes in oil have a soft texture perfect for sandwiches. You can use sun-dried tomatoes instead, but you may have to re-soak them in water to soften them before using.
Gut-Healthy Miso Cup Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
This miso soup is full of gut-healthy ingredients like miso, a fermented food that can improve digestion as well as reduce gas and bloating.
Cucumber Chickpea Salad with Feta & Lemon
Photographer: Rachel Marek, Food Stylist: Annie Probst
This cucumber chickpea salad with feta and lemon is delicious and refreshing. You can enjoy it on its own or add it to vegetables for lunch or dinner. We love the grassy flavor of dill, but another fresh herb such as oregano, parsley or chives will work well in its place.
Italian sliced sandwiches
Artist: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
This mouth-watering Italian sandwich is assembled using a method where all the ingredients are arranged in a single layer, sliced together and spread on the bread. It’s a straightforward but effective method that you’ll find yourself using again and again. Feel free to add other Italian antipasto ingredients such as canned artichokes, olives, sun-dried tomatoes or roasted peppers for extra flavor.
Spinach Salad with Quinoa, Chicken and Fresh Berries
If you are packing this bowl of cereal for work, mix the dressing ingredients in a small bowl. When you are ready to eat, shake the dressing well, add to the salad and toss. If you don’t have time to make a homemade dressing, use 3 tablespoons of store-bought olive oil vinaigrette. Keep prep time short by using rotisserie chicken (or leftover chicken) and a bag of microwaveable quinoa.
Chopped Salad with Chicken & Creamy Chipotle Dressing
This chicken salad is smoky and delicious thanks to a delicious chipotle dressing. Cilantro adds a new flavor to everything.
High Protein Tuna and Chickpea Salad Sandwich
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This delicious tuna sandwich gets an extra boost of protein from peas. Smashing some of the peas into the tuna improves texture and helps hold the filling together. The combination of garlic and Sriracha add a nice kick, but feel free to choose another hot sauce of your choice or skip it altogether for a lighter flavor.
Chicken, Spinach & Feta Wraps
Stylist: Grant Webster, Food Stylist: Adelyn Evans, Prop Stylist: Gabe Greco
This chicken, spinach and feta recipe is elevated by the comfort of rotisserie chicken and the delicious flavor of sun-dried tomatoes. Remove the simple dressing, pour over the chicken, add spinach and wrap everything together for a delicious lunch or dinner. Using a rotisserie chicken speeds up the process, but you can also accomplish this recipe if you have leftover cooked chicken on hand.
Avocado Tuna Salad
Jazz up a can of tuna with this easy avocado tuna salad recipe. The silky avocado adds sweetness cut through by the acidity from the lemon and the sweet punch of the feta cheese. Romaine hearts and cucumbers provide a refreshing crunch.
Pasta Salad with Vinaigrette Lunchbox
Pasta salad is a delicious lunch that has many possibilities to make it yourself. Want to make it vegetarian? Place the olives in place of the salami. Don’t like peppers? Instead, try tomatoes! Make sure you pack at least one container big enough to hold everything once it’s mixed (about 1½ cups).
English Muffin Pizza with Tomatoes and Olives
This pizza-inspired English muffin with tomatoes, cheese, olives, and oregano does triple duty—it’s delicious as a snack or part of a hearty breakfast or lunch.
Mashed Chickpea Salad with Dill & Capers
This delicious yet simple vegan salad is full of bright, herby goodness. By itself, it’s great served alongside a sandwich or veggie burger instead of potato salad or coleslaw. You can also make it a light lunch by adding a handful of arugula to enjoy as a green salad. Double the recipe and refrigerate to last throughout the week.
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