Try these two healthy, low-calorie lunch recipes – great if you are working from home

THIS week I’m bringing you two healthy, low-calorie lunch ideas that are great for those working from home or just grabbing between home-schooling sessions.

Freezable hummus goes brilliantly in sandwiches, or as a dip for carrots and cucumber.

We also have omelette freezer bags, which contain items you need to make an omelette, apart from the eggs and milk.

They are great to have in the freezer for a quick lunch because they don’t need defrosting.

Omelette bags

Serves 4

Prep time: 5 minutes

Cook time: 5 minutes

YOU NEED:

• 4 slices of ham
• 175g frozen peppers
• 12 fresh mushrooms
• 12 cherry tomatoes, halved
• 115g frozen diced onions
• 8 eggs
• Splash of milk

METHOD:

1. Take a sealable freezer bag and fill it with a quarter of each of the ingredients, except the eggs and milk.
2. Label the bag and seal. Repeat for the other three omelette bags, then freeze flat.
3. Ready to eat: When you fancy an omelette, simply add some oil to a large frying pan and tip in the still-frozen ingredients from your freezer bag to the pan. Cook on a medium to high heat until it’s all cooked and piping hot (around five minutes).
4. Remove from the heat and in a small omelette pan add a splash of oil and two of the eggs mixed with a splash of milk. Once your egg base starts to cook, add in the cooked filling and finish off your omelette. Repeat for each omelette.

Freezable hummus

Serves 4

Prep time: 5 minutes

YOU NEED:

• 2 x 400g tins chickpeas, reserve the liquid
• 60g tahini paste
• Juice of 2 lemons
• 3 tsp frozen chopped garlic
• ½ tsp cumin
• ½ tsp salt

METHOD:

1. You may have to make this in two portions if you are using a small blender. This makes a lot of hummus, but you are going to portion it out for the freezer so it will keep until you need it.
2. Drain your cans of chickpeas, but keep the liquid in a separate bowl.
3. Add chickpeas and tahini paste to blender. If you don’t have a blender, add to a mixing bowl and use a hand blender. Add the lemon juice to the mixture, then add your ready-chopped frozen garlic, cumin and salt.
4. Lastly, add ½ cup of reserved chickpea liquid and mix in the blender until you have a smooth consistency.

Ready to freeze: Portion the hummus out into very small freezer bags or small tubs and freeze.

Ready to eat: Bring however many portions you need out of the freezer and defrost, stir a bit and your hummus is ready to eat. If it has been in the freezer for a while and is a little dry, you can add a splash of water to loosen it up.

• The Batch Lady: Shop Once. Cook Once. Eat Well All Week (HQ, £20) and The Batch Lady Meal Planner (HQ, £9.99) are out now.
• Watch Suzanne prepare recipes at thesun.co.uk/batchlady.

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