What’s In My Lunchbox – Sunday night special

It’s so easy finding yourself in the middle of college, hungry, craving and wanting to buy food. But often times we are left struggling to find a place that sells cheap and healthy meals. Being on a tight budget means that we’re more likely to buy cheaper foods, usually foods high in fats, salt and sugar.

Fortunately, we don’t have to succumb into a bad-eating lifestyle. The people have spoken and the internet has provided. Inspired by some of the Tasty Videos, I have decided to share three of my lunches for this college week, in a Sunday night special blog post.

Today’s blog explores some of the foods I prepare for college. As I have mentioned before (probably in every-single-blogpost), I commute to college, which means I spend very little time at home. And that time spent at home? 95% of it consists of me sleeping before having to head out for another college day. So really, I only have about three hours at home during the week where I am free to do my own thing and then the weekend happens.

Having so little time during the week, the last thing I want to do is spend my free hours cooking and prep-ing for college, I do enough of the college-thing during the day. So that’s what Sundays are for. On Sundays I prep my meals, and even then I try to spend as little time as possible doing it, because I have so many college workload to catch up on.

Whether you’re a student finding yourself away from home and without mammy’s food, or a commuter who has very little time, hopefully the recipes I’ll share today can shed some inspiration & motivation for some of you to cook your meals instead of buy them.

It’s worth mentioning that all my recipes are to my own taste, and CAN be modified to your own individual tastes, so if you decide to try them out, keep that in mind!

All three recipes mentioned require no more than 15 minutes of your day, ideal!

The first recipe is a healthier take on “Chicken and Mayonnaise”. I have replaced the mayonnaise with 0% fat greek yogurt (note that it’s greek, not greek-style“. I have also flavoured it with spices to give it a little oomf. Note also that my mushrooms are “peeled”. Peeling mushrooms saves you from washing them and also if they’ve sat in the fridge for some time (like mine has) you get to remove the ugly skin on top!

Feel free to add more mushrooms or get rid of them altogether. I suggest adding sweetcorn and pepper (didn’t have any at home myself) for colour and texture!

Garlic Chicken & Greek Yogurt


  • 1 medium chicken breast, thinly sliced
  • 3 mushrooms
  • 2 tbsp greek yogurt
  • 1 tbsp garlic italian spices
  • pinch of salt
  • oil for frying mushrooms


  1. Fill a saucepan with boiled water and place on medium heat.
  2. Add sliced chicken and allow to cook for no more than 2 minutes.
  3. In the meantime, peel the mushrooms and slice thinly.14600587_10153854167151770_937546582_o
  4. Once the chicken is cooked, strain the water and set aside.14647364_10153854164826770_1943905872_o.jpg
  5. Saute the mushrooms on high heat for 2 minutes before adding to chicken in a medium bowl.
  6. Add the yogurt, spices and salt. Mix the ingredients well.14627813_10153854179771770_325385046_n.jpg
  7. The chicken can now be eaten or placed in air-tight container and stored in a fridge.

Serving suggestions: serve with pita bread, cucumber and sliced tomatoes.

The next recipe is a healthier take on chicken nuggets. For all yee chicken nugget lovers, this one is for you! In the middle of preparing my chicken, I remembered my mother had bought giant couscous a while back, so I decided to try it!

If you’re a student living away from home, couscous may not be within your budget, feel free to swap it with grated cauliflower. Simply grate the cauliflower into a microwavable bowl and microwave for 1-2 minutes and you’re ready to go.

The greek yogurt can be replaced with egg whites, however, you’d need to coat the chicken in flour first to make sure the eggs stick to the chicken. You can proceed as normal after that. Greek yogurt is high in protein and is less hassle than eggs in this recipe.

Couscous Salad with Coconut Curry Chicken Nuggets


  • 1 medium chicken breast, chopped.
  • 1 tbsp greek yogurt
  • 1 tbsp curry sauce
  • 1 tbsp semolina
  • 1/2 tbsp desiccated coconut
  • Pinch of salt
  • Oil for frying
  • 1/3 cup whole-wheat giant couscous
  • 2 cherry tomatoes
  • handful coriander
  • 2 mushrooms
  • Lemon juice


  1. Cook your couscous per instruction on the packaging.14628286_10153854296961770_730410914_n
  2. Meanwhile, chop the chicken breast into bite sized pieces.
  3. Place the chicken into a bowl, add greek yogurt and mix to evenly cover.14627878_10153854297086770_1596842261_n
  4. In a separate bowl, mix together the curry, semolina, salt and coconut.14614451_10153854296956770_1517971400_o.jpg
  5. Heat a small amount of oil in a pan.
  6. Dip the yogurt chicken into the dry mixture, then lightly fry in oil until golden. This should take about 1.5 minutes on each side.
  7. Once cooked, you can start on your couscous salad.
  8. Chop the coriander and dice the tomatoes and mushrooms.
  9. Toss into the couscous and drizzle with lemon juice.
  10. Top with chicken nuggets and serve or store in an air-tight container.14585597_10153854297081770_807811376_o


  • Couscous can be expensive to buy but you can replace it with grated cauliflower!
  • The chicken nuggets will not taste of coconut with the amount suggested, if you want a coconut flavour increase it.
  • The curry flavour is subtle, I recommend you add more curry for a stronger flavour if you prefer.
  • You will have extra nuggets left over, why not try them with baked sweet potatoes for a healthy alternative to nuggets and chips!

The last one is my favourite, only because it required very little preparation and very little cleaning up after. A frittata made in a lunchbox on top of brown bread. It doesn’t even require an oven! It is fast, super healthy, and high in protein and fiber. WINNING!

Lunchbox Vegetable Frittata with Brown Bread


  • 1 slice whole-wheat soda bread
  • a handful of spinach
  • 2 mushrooms
  • 2 tbsp frozen peas
  • 2 large eggs
  • Pinch of salt
  • mozzarella Cheese


  1. In a small lunchbox container, place a slice of whole-wheat soda bread.14593628_10153854310666770_411785700_n
  2. Chop up the spinach and dice the mushrooms.
  3. Add the vegetables to the bread.14607906_10153854314161770_1036492373_n
  4. In a small bowl, mix the two eggs with a pinch of salt, then pour into the lunchbox.14627985_10153854315211770_234302318_n
  5. Sprinkle with some cheese and microwave for approximately 3 minutes.
  6. Serve as is, or allow to cool and refrigerate.14642868_10153854319491770_3134646_n

As usual, my comment box is open for suggestions and questions. Please get in contact with any queries and update me if you ever try out these recipes!

I hope to do another post in the future, but that’ll depend on feedback, so get typin’!

‘Til next time,





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