25 Winter Lunch Ideas That Will Make You Forget It’s Freezing Outside

I’ve attached a video for every recipe below from my favorite home cooks.

Winter Lunch Ideas

Winter is the perfect time to warm up with tasty lunches. When it’s cold outside, you need meals that will keep you cozy and satisfied. There are many delicious winter lunch ideas to choose from, like hearty soups, savory pies, and comforting casseroles.

These lunch recipes are great for eating at home on chilly days or packing to take to work. They’re easy to make ahead and reheat later. With options like chicken-fried gizzards, tater tot casserole, and pot roast, you’ll find new favorites to enjoy all season long.

Chicken Noodle Soup

You’ll need:

  • 1 lb chicken breast, diced
  • 8 cups chicken broth
  • 2 cups egg noodles
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs (optional)

Instructions:


  1. Heat oil in a large pot. Add carrots, celery, and onion. Cook until soft, about 5 minutes.



  2. Add garlic and cook for 1 minute more.



  3. Pour in broth and bring to a boil. Add chicken and simmer for 15 minutes.



  4. Add noodles and cook for 6 minutes or until tender.



  5. Season with salt and pepper.



  6. Serve hot, topped with fresh herbs if you like.


Beef Stew

You’ll need:

  • 2 lbs beef chuck, cubed
  • 4 carrots, chopped
  • 3 potatoes, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions:


  1. Brown the beef in a large pot over medium heat.



  2. Add onions and garlic, cook until soft.



  3. Pour in wine and broth, add tomato paste and thyme.



  4. Bring to a boil, then simmer for 1.5 hours.



  5. Add carrots and potatoes, cook for 30 more minutes.



  6. Season with salt and pepper before serving.


Bangers And Mash

Ingredients:

  • 4 pork sausages
  • 4 large potatoes
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 onion, sliced
  • 1 cup beef broth
  • 1 tablespoon flour
  • Salt and pepper to taste

Instructions:


  1. Boil potatoes until soft. Drain and mash with milk and butter.



  2. Fry sausages in a pan until brown and cooked through.



  3. In the same pan, cook onions until soft.



  4. Add flour to the onions, then slowly stir in beef broth.



  5. Simmer gravy until thick.



  6. Serve sausages on mashed potatoes, topped with onion gravy.


Leek And Potato Soup

Ingredients:

  • 2 large leeks, white and light green parts only
  • 2 tablespoons butter
  • 4 medium potatoes, peeled and diced
  • 4 cups chicken broth
  • 1/2 cup cream
  • Salt and pepper to taste

Instructions:


  1. Clean and chop the leeks.



  2. Melt butter in a large pot. Add leeks and cook until soft, about 5-7 minutes.



  3. Add potatoes and broth. Bring to a boil, then simmer for 20 minutes.



  4. Once potatoes are tender, blend the soup until smooth.



  5. Stir in cream and heat through. Season with salt and pepper.



  6. Serve hot and enjoy your comforting winter soup!


Vegetable And Lentil Soup

You’ll need:

  • 1 cup lentils
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 can fire-roasted tomatoes
  • 6 cups vegetable broth
  • 1 tsp herbs de Provence
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions:


  1. Heat olive oil in a large pot. Add onions, carrots, and celery. Cook for 3-5 minutes.



  2. Add garlic and cook for another minute.



  3. Pour in tomatoes, broth, lentils, and herbs. Season with salt and pepper.



  4. Bring to a boil, then simmer for 25-30 minutes until lentils are tender.



  5. Taste and adjust seasoning if needed. Serve hot and enjoy your comforting soup!


Chicken Pot Pie

You’ll need:

  • 1 pie crust
  • 2 cups cooked chicken, diced
  • 1 can cream of chicken soup
  • 1 cup mixed veggies (peas, carrots, corn)
  • 1/2 cup milk
  • Salt and pepper to taste

Instructions:


  1. Preheat your oven to 375°F (190°C).



  2. Mix chicken, soup, veggies, milk, salt, and pepper in a bowl.



  3. Pour the mixture into a pie dish.



  4. Cover with the pie crust, crimping the edges.



  5. Cut a few slits in the top for steam to escape.



  6. Bake for 30-35 minutes until the crust is golden brown.


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Let it cool for a few minutes before serving. Enjoy your warm, comforting chicken pot pie!

Smoky Sausage Casserole

Ingredients:

  • 1 package smoked sausage, sliced
  • 5-6 potatoes, diced
  • 1 large onion, chopped
  • 2 bell peppers, any color, sliced
  • 2 cups shredded cheese
  • 1 teaspoon minced garlic
  • Salt and pepper to taste

Instructions:


  1. Preheat your oven to 375°F (190°C).



  2. In a large casserole dish, layer the diced potatoes, onions, and bell peppers.



  3. Add the sliced sausage on top of the vegetables.



  4. Sprinkle minced garlic, salt, and pepper over the ingredients.



  5. Cover the dish with foil and bake for 45 minutes.



  6. Remove the foil, add the shredded cheese, and bake for another 15 minutes until cheese is melted and bubbly.



  7. Let it cool for a few minutes before serving.


Minestrone Soup

You’ll need:

  • 2 cups mixed vegetables (carrots, celery, onions)
  • 1 can diced tomatoes
  • 1 can beans (kidney or cannellini)
  • 4 cups vegetable broth
  • 1 cup small pasta shapes
  • 2 cups chopped leafy greens (cabbage or kale)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Optional: Grated Parmesan cheese

Instructions:


  1. Heat olive oil in a large pot. Add chopped veggies and garlic. Cook until softened.



  2. Pour in broth and tomatoes. Bring to a boil, then simmer for 15 minutes.



  3. Add beans, pasta, and greens. Cook until pasta is tender.



  4. Season with salt and pepper.



  5. Serve hot, topped with Parmesan if desired.


Chili Con Carne

You’ll need:

  • 1 lb ground beef
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 can kidney beans
  • 1 can diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions:


  1. Brown the beef in a large pot over medium heat.



  2. Add onions and garlic, cook until soft.



  3. Stir in beans, tomatoes, and spices.



  4. Simmer for 30 minutes, stirring occasionally.



  5. Taste and adjust seasoning if needed.


Serve hot with your favorite toppings like cheese, sour cream, or cornbread.

Grilled Cheese Sandwich

You’ll need:

  • 2 slices of bread
  • 2-3 slices of cheese (cheddar, Swiss, or your favorite)
  • 2 tbsp butter
  • Optional: sliced tomatoes, ham, or bacon

Instructions:


  1. Butter one side of each bread slice.



  2. Place a skillet over medium heat.



  3. Put one slice of bread in the skillet, buttered side down.



  4. Add cheese and any optional ingredients on top of the bread.



  5. Cover with the second slice, buttered side up.



  6. Cook for 2-3 minutes until golden brown.



  7. Flip and cook the other side for another 2-3 minutes.



  8. Remove from heat when cheese is melty and bread is crispy.



  9. Let cool for a minute, then slice and enjoy!


Tomato Basil Soup

Ingredients:

  • 2 lbs ripe tomatoes
  • 4 garlic cloves
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 4 cups chicken broth
  • 1/4 cup fresh basil leaves
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions:


  1. Preheat your oven to 425°F. Spread tomatoes and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 30-35 minutes until lightly charred.



  2. In a large pot, sauté onion in olive oil until soft. Add roasted tomatoes, garlic, and chicken broth. Bring to a boil, then simmer for 15 minutes.



  3. Add basil leaves. Use an immersion blender to puree the soup until smooth.



  4. Stir in heavy cream. Season with salt and pepper to taste.



  5. Serve hot, garnished with extra basil if you like.


Creamy Mushroom Risotto

Ingredients:

  • 1 1/2 cups Arborio rice
  • 4 cups chicken broth
  • 1/2 cup white wine
  • 1 cup sliced mushrooms
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:


  1. Heat broth in a pot and keep warm.



  2. Melt 2 tablespoons butter in a large pan. Add onions and garlic, cook until soft.



  3. Add mushrooms and cook for 2-3 minutes.



  4. Stir in rice and cook for 1-2 minutes until lightly toasted.



  5. Pour in wine and stir until absorbed.



  6. Add warm broth 1/2 cup at a time, stirring often. Wait for each addition to be absorbed before adding more.



  7. Cook until rice is creamy and tender, about 18-20 minutes.



  8. Remove from heat. Stir in remaining butter and Parmesan cheese.



  9. Season with salt and pepper. Serve hot.


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Sweet Potato Soup

You’ll need:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions:


  1. Sauté onion and garlic in a pot until soft.



  2. Add sweet potatoes and broth. Simmer for 15 minutes.



  3. Blend the soup until smooth.



  4. Stir in coconut milk and cumin.



  5. Season with salt and pepper.



  6. Heat through and serve hot.


Spicy Tortilla Soup

Ingredients:

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 2 chicken breasts, cubed
  • 4 cups chicken broth
  • 1 can black beans, rinsed
  • 1 cup corn kernels
  • 1 can diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Tortilla chips, for serving
  • Optional toppings: avocado, cheese, sour cream, cilantro

Instructions:


  1. Sauté onion, garlic, and bell pepper in a pot until soft.



  2. Add chicken and cook until no longer pink.



  3. Pour in broth, beans, corn, and tomatoes. Stir in spices.



  4. Simmer for 20 minutes, stirring occasionally.



  5. Taste and adjust seasoning if needed.



  6. Serve hot with tortilla chips and your choice of toppings.


Red Lentil And Spinach Dhal

Ingredients:

  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 cups fresh spinach
  • 2 tbsp curry powder
  • 1 tbsp coconut oil
  • Salt and pepper to taste

Instructions:


  1. Heat coconut oil in a pot. Add onion and garlic, cook until soft.



  2. Stir in curry powder and cook for 1 minute.



  3. Add lentils, broth, and tomatoes. Bring to a boil, then simmer for 20 minutes.



  4. Once lentils are soft, add spinach and cook until wilted.



  5. Season with salt and pepper.



  6. Serve hot and enjoy your comforting winter meal!


Butternut Squash Soup

You’ll need:

  • 1 medium butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: cream or Greek yogurt for serving

Instructions:


  1. Heat oil in a large pot. Add onion and garlic, cook until soft.



  2. Add squash and broth. Bring to a boil, then simmer for 15-20 minutes until squash is tender.



  3. Blend the soup until smooth. Season with salt and pepper.



  4. Serve hot with a dollop of cream or yogurt if you like.


Roasted Vegetable Salad

You’ll need:

  • Mixed vegetables (broccoli, Brussels sprouts, butternut squash, red onion)
  • Olive oil
  • Salt and pepper
  • Mixed salad greens
  • Balsamic vinegar
  • Dried herbs (optional)

Instructions:


  1. Preheat your oven to 400°F (200°C).



  2. Chop your veggies into bite-sized pieces.



  3. Toss them with olive oil, salt, and pepper in a bowl.



  4. Spread on a baking sheet and roast for 35-40 minutes, until tender.



  5. While veggies roast, make a simple dressing with olive oil, balsamic vinegar, and herbs if you like.



  6. Let roasted veggies cool slightly.



  7. Place salad greens in a bowl, top with warm veggies, and drizzle with dressing.



  8. Enjoy your colorful, tasty winter salad!


Pasta E Fagioli

You’ll need:

  • 1 can cannellini beans
  • 1 can kidney beans
  • 1 cup ditalini pasta
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • Italian seasoning
  • Olive oil
  • Salt and pepper

Instructions:


  1. Heat olive oil in a pot. Add onion, carrots, celery, and garlic. Cook until soft.



  2. Pour in broth and tomatoes. Bring to a boil.



  3. Add beans, pasta, and seasonings. Simmer for 10-15 minutes until pasta is tender.



  4. Taste and adjust salt and pepper as needed.



  5. Serve hot with a drizzle of olive oil and grated Parmesan if you like.


This hearty soup is perfect for cold days. It’s packed with veggies and protein from the beans. The pasta makes it filling and satisfying. You can easily make it vegetarian by using veggie broth instead of chicken.

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Tuna Melt

You’ll need:

  • 2 cans of tuna, drained
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped dill pickles
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 4 slices of bread
  • 4 slices of cheddar cheese
  • 2 tablespoons butter

Instructions:


  1. Mix tuna, mayo, green onions, pickles, and mustard in a bowl. Add salt and pepper.



  2. Butter one side of each bread slice.



  3. Place bread buttered-side down on a baking sheet.



  4. Spread tuna mix on the unbuttered sides.



  5. Top with cheese slices.



  6. Broil for 3-5 minutes until cheese melts and bread is golden.



  7. Let cool for a minute, then enjoy your warm, gooey tuna melt!


Vegetable Curry

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 cups mixed vegetables (sweet potato, cauliflower, broccoli)
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • Salt to taste

Instructions:


  1. Heat oil in a large pot over medium heat. Add onion and cook until soft.



  2. Stir in garlic and ginger. Cook for 1 minute until fragrant.



  3. Add vegetables and curry powder. Stir to coat.



  4. Pour in coconut milk. Bring to a simmer and cook for 15-20 minutes.



  5. Season with salt. Serve hot over rice or with naan bread.


Quiche Lorraine

You’ll need:

  • 1 pie crust
  • 6 eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 6 oz bacon, cooked and crumbled
  • 1 cup shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 onion, finely chopped

Instructions:


  1. Preheat oven to 375°F (190°C).



  2. Line a 9-inch pie dish with the crust.



  3. Mix eggs, cream, milk, salt, pepper, and nutmeg in a bowl.



  4. Sprinkle bacon, cheeses, and onion in the crust.



  5. Pour egg mixture over the fillings.



  6. Bake for 35-40 minutes until golden and set.



  7. Let cool for 10 minutes before serving.


Enjoy your homemade Quiche Lorraine!

Chicken Fried Rice

Ingredients:

  • 2 cups cooked rice
  • 1 cup diced chicken
  • 2 eggs, beaten
  • 1/2 cup mixed veggies (peas, carrots)
  • 2 tbsp soy sauce
  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 2 green onions, chopped

Instructions:


  1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink.



  2. Push chicken to one side. Pour eggs into the empty space and scramble.



  3. Add veggies and garlic. Stir-fry for 2-3 minutes.



  4. Mix in rice and soy sauce. Cook for another 3-4 minutes, stirring often.



  5. Sprinkle green onions on top and serve hot.


Stuffed Bell Peppers

You’ll need:

  • 6 bell peppers
  • 1 pound ground beef
  • 1 cup cooked rice
  • 1 can diced tomatoes
  • 1 cup shredded cheese
  • Salt and pepper to taste

Instructions:


  1. Cut tops off peppers and remove seeds.



  2. Mix beef, rice, tomatoes, and half the cheese.



  3. Stuff mixture into peppers.



  4. Place peppers in baking dish.



  5. Top with remaining cheese.



  6. Bake at 375°F for 30-35 minutes.



  7. Let cool slightly before serving.


French Onion Soup

You’ll need:

  • 4 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 cups beef broth
  • 1/2 cup red wine
  • 1 baguette, sliced
  • 1 cup grated Gruyère cheese
  • Salt and pepper to taste

Instructions:


  1. Melt butter and oil in a pot. Add onions and cook on low heat for 30 minutes, stirring often.



  2. Pour in broth and wine. Simmer for 20 minutes.



  3. Toast baguette slices.



  4. Ladle soup into oven-safe bowls. Top with bread and cheese.



  5. Broil until cheese melts and turns golden.



  6. Serve hot and enjoy your cozy French onion soup!


Warm Spinach And Feta Salad

Ingredients:

  • 6 cups fresh baby spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced almonds
  • 1/4 cup dried cranberries
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions:


  1. Toast almonds in a dry skillet over medium heat until golden. Set aside.



  2. Heat olive oil in a large skillet. Add spinach and cook until just wilted, about 2 minutes.



  3. Transfer warm spinach to a serving bowl. Sprinkle with feta, toasted almonds, and cranberries.



  4. Drizzle with balsamic vinegar. Season with salt and pepper.



  5. Toss gently and serve right away while still warm.