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"I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you!"

Ingredients: cumin, 10-inch flour tortillas...

"I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home. There can be many variations, but this is close to the one I..."

Ingredients: chopped tomatoes, brown lentils...

"This rice dish takes very little time to prepare and most of the ingredients are found in the common kitchen. I found this recipe on Allrecipes.com and altered it to add that little "heat" I thought it needed. Serve this with a plain lentil dal (stew) or curry, or with a plain raita or cold yogurt."

Ingredients: dry lentils, ground cumin...

"They serve this in the cafeteria at work and it is the most requested. It is a very hearty and yet low-calorie meal. This recipe makes 8 cups so is great for OAMC, make ahead of time and serve over fresh rice.
1 cup of soup is about 150 calories and 1 cup of rice is approx 200 depending on the type. We usually use a wild rice blend."

Ingredients: beef base, diced tomatoes...

"A yummy lunch my mom used to make for me. It can easily be adapted to suit your tastes. Serve with your favorite dipping sauce."

Ingredients: dark sesame oil, fresh seaweed...

"serve as appitizers, for lunches, great finger food"

Ingredients: eggs, green olives, ham...

"From Cooking Light (March 2002)."

Ingredients: nori, dark sesame oil, wasabi...

"Risotto Cakes made in a mini-muffin pan. A great way to use leftover risotto to make lunchbox snacks. This is one of those basic recipe ideas that you can easily adapt to use up whatever odds and ends of ingredients you have on hand. And it's a recipe that can easily be doubled. I've not frozen these, but I've always found rice dishes..."

Ingredients: fresh ground black pepper, dried oregano...

"One of my lunch-box favourites and it's sooo easy to make! Although it tastes best served hot, it keeps well for later too. Serve with a coconut chutney (#15042 possibly? :) No no, I'm NOT advertising my recipes!), or plain chilled curds/yoghurt."

Ingredients: coriander leaves, Urad Dal...

"Posted in response to a request. From "The Vegetarian Menu Book" by Vasantha Moorthy. Note: Prep. time includes overnight fermenting time."

Ingredients: clarified butter, coconut...

"These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese."

Ingredients: ground cumin, dried oregano...

"A great way to use leftover cooked salmon! Serve these delicious fresh (not fried!) spring rolls with a spicy peanut dipping sauce. You can mix some peanut butter and hot chili paste with hoisin sauce, or look up a more sophisticated dipping sauce recipe. I used leftover salmon, which happened to be baked with cilantro butter - Feel free to use plain..."

Ingredients: rice paper sheets, fresh cilantro...

"This is a variation of other donburi recipes which is usually meat or fish cooked with an egg over a hot bowl of rice. This recipe can be done plain or fancy with what you have for left-overs. Substitute canned salmon or any leftover meat. Kids especially love this recipe!"

Ingredients: eggs, light chunk tuna in water...

"A potluck or picnic favorite. You will like the subtle flavors. If you don't like Cilantro, leave it out."

Ingredients: cilantro, dark sesame oil...