Can you believe we’re three weeks into the New Year? If you’ve already noticed the difference these lunches have made on your wallet then you’ve received all the motivation you need to keep packing your noontime meal. Missed a week? Catch up on all the delicious dishes in the Week 1 and Week 2 menus.

This week we tried to spice things up with a few dishes that feature curry as well as a quesadilla that gets an unexpected flavour boost from a cilantro pesto. We’ve also streamlined your groceries making sure you can use some of the ingredients in more than one recipe. To help keep you organized, we’ve compiled the shopping list making the notion of packing your lunch a sure thing.

curry chicken salad pita

Photo by Maya Visnyei

Monday: Curried Chicken Salad Pita with Grapes
Curry spiced chicken gets a hit of sweetness from the addition of grapes making it an addictive lunch selection you’ll be sure to put on heavy rotation.

Cilantro Pesto QuesadillaTuesday: Cilantro Pesto Quesadilla
Who said pesto was only for basil? This quesadilla oozes cheese and flavor thanks to an easy to make cilantro pesto.

kale chicken salad

Photo by Maya Visnyei

Wednesday: Kale Chicken Salad with Blueberries, Goat Cheese and Pecans
With juicy chicken, sweet blueberries, savoury cheese and salty pecan, this bowl of happiness will be your new go-to lunch.

curried carrot soup

Thursday: Curried Carrot and Sweet Potato Soup
Creamy and delicious, this soup uses a host of veggies to create a dish that is healthy goodness in your Thermos.

tuna black bean wrap

Photo by Maya Visnyei

Friday: Tuna and Black Bean Wraps
Protein and fibre-rich black beans pair with veggies as well as tuna to deliver a wrap sandwich that will have you doing your happy food dance at your desk.

Grocery List Ingredients
2 bunches fresh cilantro
1/2 cup pine nuts
1 cup dried tomatoes
1 tomato
1 red pepper
1 red onion
1 head of lettuce
1 avocado
1 medium yellow onion
1 clove garlic
1/2 head cauliflower
1 lb. carrots
1 medium sweet potato
2 stalks celery
1/2 cup seedless grapes
1 small head of kale
1 cup blueberries
1 cup pecans
1 lime

1 rotisserie chicken
2 boneless, skinless chicken breasts

2 cups Monterey Jack Cheese
1/2 cup crumbled goat cheese
sour cream
Greek yogurt

4 cups chicken or vegetable broth
curry powder
chili powder
1-19 oz. can of black beans
1-5 oz. can of tuna

8 10-inch flour tortillas
whole wheat pita pockets

You’ll also need:
olive oil
red wine vinegar
Dijon mustard