Lunch

1 Servings
15 Minutes

Fried Egg with Tomato, Spinach and Za’atar Spice

package of Arnold 100% whole wheat bread
This Recipe Uses

  • 1 slice of arnold 100% Whole Wheat bread
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  • 1 egg, fried
  • 2-3 slices of tomato
  • 1/2 c. baby arugula
  • Sprinkle of Za’atar Spice (blend of sumac, thyme and sesame seeds)
  • 1 slice of arnold 100% Whole Wheat bread
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  • 1 egg, fried
  • 2-3 slices of tomato
  • 1/2 c. baby arugula
  • Sprinkle of Za’atar Spice (blend of sumac, thyme and sesame seeds)
2 Servings
40 Minutes

Roasted Okra and Kale Curried Chicken Salad Sandwich

This Recipe Uses

  • 4 slices of arnold Oatnut bread
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  • 1 cup okra, sliced
  • 1 small shallot, diced
  • 2 garlic cloves, minced
  • 1 Tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 oz. skinless chicken breast, cooked and shredded
  • 2 teaspoons plain, low-fat Greek yogurt
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon curry powder
  • Salt and pepper to taste
  • ½ cup baby kale
  • 4 slices of arnold Oatnut bread
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  • 1 cup okra, sliced
  • 1 small shallot, diced
  • 2 garlic cloves, minced
  • 1 Tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 oz. skinless chicken breast, cooked and shredded
  • 2 teaspoons plain, low-fat Greek yogurt
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon curry powder
  • Salt and pepper to taste
  • ½ cup baby kale
2 Servings
10 Minutes

Chickpea Waldorf Salad Sandwich

This Recipe Uses

  • 4 slices of arnold Oatnut bread
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  • 15.5 oz. can chickpeas, drained and rinsed
  • 1/4 celery, chopped
  • 1/4 c. dried cranberries
  • 1/4 c. smoked almonds, chopped
  • 2 tbsp. eggless mayonnaise
  • 1 tsp. maple syrup
  • 1 tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • salt and pepper to taste
  • 4 slices of arnold Oatnut bread
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  • 15.5 oz. can chickpeas, drained and rinsed
  • 1/4 celery, chopped
  • 1/4 c. dried cranberries
  • 1/4 c. smoked almonds, chopped
  • 2 tbsp. eggless mayonnaise
  • 1 tsp. maple syrup
  • 1 tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • salt and pepper to taste
2 Servings Servings
10 Minutes

Heavenly Hawaiian Sandwich

This Recipe Uses

  • 4 slices of arnold Honey Nut bread
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  • 1 c. cooked sweet potatoes, mashed
  • 2 tbsp. green salsa
  • 2 slices lean cooked ham
  • 2 pineapple rings
  • 4 slices of arnold Honey Nut bread
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  • 1 c. cooked sweet potatoes, mashed
  • 2 tbsp. green salsa
  • 2 slices lean cooked ham
  • 2 pineapple rings
2 Servings
20 Minutes

Egg-staordinary Salad Sandwich

This Recipe Uses

  • 4 slices of arnold Oatnut bread
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  • 4 hard-boiled eggs, sliced and diced
  • 2 radishes, diced fine
  • 1 stalk of celery, diced
  • 1 carrot, shredded and diced
  • 3 tbsp. reduced fat mayonnaise
  • 1 tsp. Dijon mustard
  • 1/2 tsp. dill weed, diced fine
  • salt and pepper to taste
  • romaine lettuce
  • sliced tomato
  • 4 slices of arnold Oatnut bread
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  • 4 hard-boiled eggs, sliced and diced
  • 2 radishes, diced fine
  • 1 stalk of celery, diced
  • 1 carrot, shredded and diced
  • 3 tbsp. reduced fat mayonnaise
  • 1 tsp. Dijon mustard
  • 1/2 tsp. dill weed, diced fine
  • salt and pepper to taste
  • romaine lettuce
  • sliced tomato
2 Servings
20 Minutes

The Chicken And The Egg Power Snack

This Recipe Uses

  • 4 slices of arnold Oatnut bread
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  • 1 cooked chicken breast, cut into chunks
  • 2 hardboiled eggs, sliced
  • 10 red seedless grapes, halved
  • 1/4 cup walnuts
  • 1/4 cup celery
  • 1/4 cup plain greek yogurt
  • 1 tsp sriracha
  • 1 tsp whole grain mustard
  • 1 cup fresh spinach
  • 1 cup fresh alfalfa sprouts
  • 4 slices of arnold Oatnut bread
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  • 1 cooked chicken breast, cut into chunks
  • 2 hardboiled eggs, sliced
  • 10 red seedless grapes, halved
  • 1/4 cup walnuts
  • 1/4 cup celery
  • 1/4 cup plain greek yogurt
  • 1 tsp sriracha
  • 1 tsp whole grain mustard
  • 1 cup fresh spinach
  • 1 cup fresh alfalfa sprouts
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