Diabetes-Friendly Lunch Ideas for Work

This Asian-inspired cold noodle salad with peanut butter, snow pea pods, chicken, and bell pepper is easy to make ahead and pack for lunch.

Put a Southwest spin on easy-to-pack egg salad sandwiches with this healthy wrap recipe.

Wheat berries give this healthy grain-salad recipe a toothsome bite. The chopped kale can be swapped for any dark leafy green, such as spinach or chard, if desired.

Peppery arugula, grilled corn and a tangy lime vinaigrette give this healthy taco salad recipe a serious upgrade. This recipe is the perfect vehicle for using the crushed-up tortilla chips at the bottom of the bag.

Trying to eat more whole grains? Try millet--a gluten-free ancient grain with a slight corn flavor. In this grain-salad recipe, the millet is tossed with a white-wine vinaigrette, green veggies and apricots. Serve with grilled chicken, fish or tofu.

“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.)

Leftover cooked chicken? This healthy grain-salad recipe is the perfect way to use it up. We like the color of red quinoa, but yellow works well too.

This healthy rice salad is loaded with vegetables and protein. Serve it as a healthy dinner or pack it up and take it along for your next picnic. Bhutanese red rice has a nutty taste and pleasant chewy texture, but any type of whole-grain rice tastes great in this hearty salad recipe. Check package directions: depending on the variety, red rice cooks for 20 to 50 minutes.

Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.

Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.

Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients--boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto. Recipe by Nancy Baggett for EatingWell.

Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.

Finely chopped raw broccoli is tender and mild--here it's tossed with a creamy dressing, meaty chickpeas and sweet bell pepper.

Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. Serve with: Grilled vegetables and a pilsner.

Zesty Greek salad packed with tomatoes, cucumber and olives--plus chickpeas for a protein punch--gets tucked into a whole-wheat wrap for a healthy vegan lunch that's easy to pack for work. It's so flavorful and satisfying, you won't miss the feta!

Perfect to pack for lunch to take to work or for a picnic in the park, this vegan bistro box is filled with Mediterranean diet-inspired crunchy vegetables, pita bread, creamy hummus and olives.

This power salad will keep you fueled for hours, thanks to 26 grams of protein and 8 grams of fiber. Tossing the dressing and kale, and then letting it stand in the jar, softens it enough so you don't need to massage or cook it to make it tender.

This quick wrap makes a light, nutritious lunch to pack for work.

Quick-pickle some onions the night before to put a delicious twist on your healthy lunch wrap.

Go light and fresh when you're craving pizza: these easy lettuce wraps have all the taste with fewer carbs and calories.

Add healthy fats, a little protein and plenty of flavor to your grilled cheese sandwich with this tasty Mediterranean-style panini recipe.

Make over classic BLT sandwiches into low-carb--and company-worthy--salad cups.

Rather than serving this easy mock shrimp ceviche with chips or tortillas, cut some carbs and pile the citrusy seafood in fresh avocado "bowls" for a fun and healthy presentation.

This chipotle-flavored burrito bowl recipe is even better than takeout and just as fast. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner.

We lightened up the creamy dressing in this healthy chicken salad recipe with a combo of mayonnaise and plain Greek yogurt. Dill, grapes, celery and walnuts make up this classic chicken salad but feel free to experiment with your favorite fruit, vegetables and herbs. Serve it open-face on toasted bread or scoop it on top of fresh salad greens.

This quick lunch recipe is loaded with heart-healthy omega-3s thanks to the canned sockeye salmon. If you're bringing this sandwich for lunch, keep the salmon salad separate and stuff the pita just before eating.

For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.

Homemade raspberry dressing? You bet. Prep it a day ahead and this easy salmon salad will come together in no time.