100 lb. Club - What's for lunch?




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CincyShell
12-10-2013, 08:06 PM
I am horrible with trying new things (or even remembering to eat) at lunch time. It's a very busy time in our household as I'm coming home from work, hubby is heading to work, son is working on schooling, and daughter is getting ready for her nap. I need some inspiration on what to eat. So, what did you have for lunch? :D


seaurchin
12-10-2013, 09:02 PM
This week--I pre-made salads for the week and use lime juice for dressing. I cut the lime in half and throw it in the container. I then squeeze it when I eat the salad. I add half a can of black beans. For dessert, I have a piece of fruit.

Savemykissesx
12-10-2013, 09:04 PM
I have lettuce chicken wraps this week. :] oh with sweet potato fries.


Lindy87
12-10-2013, 10:03 PM
Tomorrow I am having a tiny baked chicken cutlet and tons of broccoli left over from tonight's dinner.

CincyShell
12-11-2013, 07:54 AM
Those all sound yummy!
seaurchin--I never thought of using a lime as the dressing. I think I'm going to have to give that a shot.

Ashleyunfiltered
12-11-2013, 11:09 AM
I'm queen of making big batches on Sunday and freezing for the week for homemade frozen meals. My favorites are soups, rice/chicken/vegetable and salsa as well as salads with leftovers on them (salads I do not freeze)

IanG
12-11-2013, 11:38 AM
Smoked salmon. Sardines.

Munchy
12-11-2013, 11:38 AM
I'm queen of making big batches on Sunday and freezing for the week for homemade frozen meals. My favorites are soups, rice/chicken/vegetable and salsa as well as salads with leftovers on them (salads I do not freeze)

Ditto! A cup of carrot peanut soup for breakfast, and a cup of spicy tomato blue cheese soup for lunch! :)

CincyShell
12-11-2013, 01:54 PM
Munchy--I would love your carrot peanut soup recipe if you are willing to share. It sounds very yummy!

I guess I need to sit down on the weekends and figure out what I want to eat for lunch throughout the week. This week I've been able to munch on some black bean and corn salad that we made over the weekend, and some hummus and veggies. If I made up lunch portions and froze them, maybe I could get hubby to start them in the toaster oven before I get home (don't have a microwave).

Munchy
12-11-2013, 02:47 PM
Munchy--I would love your carrot peanut soup recipe if you are willing to share. It sounds very yummy!

I guess I need to sit down on the weekends and figure out what I want to eat for lunch throughout the week. This week I've been able to munch on some black bean and corn salad that we made over the weekend, and some hummus and veggies. If I made up lunch portions and froze them, maybe I could get hubby to start them in the toaster oven before I get home (don't have a microwave).

It's one of the original moosewood cookbook recipes and it's really simple. I double batch it and freeze in 1 cup containers so I can grab and go for work. It freezes BEAUTIFULLY! This is from memory, so I hope it's thorough enough.

Ingredients:
1 chopped large onion
2 lbs roughly chopped carrots (I use whole baby carrots)
3-4 cloves minced garlic
1/4 cup natural peanut butter
1/4t cayenne pepper
1 quart broth or stock (any light flavored - vegetable, chicken, etc)

Method:
Saute onion and carrots until they start to get a little bit of color, add minced garlic and cook for a few minutes. Stir in peanut butter and cayenne, then add broth. Cover and simmer until carrots are very tender (around 20 mins). Puree and season with salt and pepper to taste.

I calculated years ago that one cup is 159 calories, but it could be a smidgen off. I should probably re-calculate to make sure!

akelly728
12-11-2013, 03:02 PM
Had healthy choice country veggie soup and 2 string cheese. And water :)

CrabNebula
12-11-2013, 03:02 PM
A can of tuna mixed with a tablespoon of MW light on two pieces of Wasa crispbread. In addition, 14 oven baked fries.

Trazey34
12-11-2013, 05:12 PM
I'm a big fan of whatever we ate the night before is now lunch :D I always have a tin of soup in my desk for emergencies, and some crackers.

I've been trying out "packet cooking" haha it's so fun! tin foil packets with a chicken breast, few slices of a potato, some salsa and some corn - I love it!! and the next day I have the salsa-y chicken in a pita with veg, awesome

MaddiesMom
12-11-2013, 05:29 PM
I premake my salads and soups as well. Instead of salad dressing, I use fresh chopped salsa. It's REALLY good..I put green onion, grilled chicken on my salads, it adds some flavor.

SeeMyFeet
12-11-2013, 07:56 PM
salaaaaaaaaaaaaaad!!!! NomNomNomNomNomNomNomNomNomNom
and grapes for a snack (NomNom)

seaurchin
12-11-2013, 08:03 PM
YUM! too bad we don't have a 'like' button on this forum!

CincyShell
12-11-2013, 09:42 PM
Munchy--I made the carrot peanut soup for dinner tonight (really didn't want the spaghetti I made for the kids) and it was yummy! I'm looking forward to the leftovers tomorrow (if hubby doesn't eat them all).

I use to be big on eating leftovers for lunch, but now the rest of the family devours them before I get home most days.

Munchy
12-11-2013, 11:41 PM
I'm so glad you liked it! Low calorie and super filling. I hope you got to try a little more before it disappeared :)

worththeeffort2
12-15-2013, 12:16 PM
I've always had trouble making a healthy lunch for myself. With the medically-supervised, low-fat, low-carb diet I'm on now, I have been forced to be accountable for my meals to the doctor via my food journal. That means, I HAVE to make sure I prepare a healthy lunch.

As a result, I've learned to prepare an extra portion of whatever the evening's meal is for lunch the next day. If I'm baking chicken, I cook an extra serving to put in my lunch the next day, for example. I also make certain I prepare enough vegetables to have at least two 1/2 cup servings or that I clean enough lettuce and chop fresh vegetables for a salad the next day.

This is an entirely new approach for me because I'm fussy about eating leftovers. I'm trying to balance that tendency by not making too much food ahead, so I don't get sick of it or have too many options in the fridge.

Right after dinner, before doing the dishes, I put up my lunch for the next day, measuring servings into plastic containers and putting the prepared meal on the top shelf of the fridge. I also prep my lunch bag by making sure I have clean utensils and napkins. I toss in my prescription protein bar and make sure I have zero-calorie flavor drops for my water. That way, all I have to do is grab the prepared meal and toss it in my lunch bag the next morning and I'm good to go.

IanG
12-15-2013, 04:37 PM
Smoked salmon, 10 anchovies, octopus, romaine, mushrooms, lentils, spinach, pickled garlic, hemp seed, black beans, seaweed, red onion, tomato, kimchi, blueberries, scrambled egg, tobasco sauce.

Lindy87
12-16-2013, 12:01 PM
Eating light today because I have to weigh in at WW this afternoon. Just having fat free chocolate greek yogurt and a banana.

CincyShell
12-16-2013, 01:48 PM
I had a big breakfast today, so my lunch was pretty light--peanut butter hummus with veggies (and a few pretzels).

steinanwine
12-16-2013, 02:41 PM
Homemade Lasagna, not always the healthiest but I was in control of the cheese and ricotta - filled to the brim with fresh spinach and mushrooms!

activeadventurer
12-16-2013, 10:34 PM
As some others, I am a big fan of cooking on the weekend and "prepackaging" everything into one portion servings. I find the biggest key to me going off plan is not having something ready when I am hungry and tired.

This weekend it was an Italian meatloaf which I packaged with pasta sauce and grated cheese and a healthy pumpkin dessert recipe. I also have several prepackaged "standards" on hand that I prepare on the weekend so that I can grab and go anytime i.e., 2T hummus and 7 crackers or baby carrots, measured and packaged fruit portions which I eat with a cup of plain yogurt, 1T almond butter with 7 crackers ... Portion control goes out the window if I just grab a box of crackers etc.

The carrot soup sounds yummy. For next weekend!

Lindy87
12-17-2013, 10:24 AM
Today I am having green leaf lettuce with tuna with some light cesear dressing.

synger
12-17-2013, 10:39 AM
I regularly make chicken bone broth in the slow cooker, and I heat that up in the morning, then add miso paste for probiotics and taste. Sometimes I add hot sauce and vinegar and a bit of sesame oil to make it more like hot and sour soup. Other times I add Italian herbs and garlic, or curry powder and coconut cream, to vary the flavor. Anyway, that all goes into a Thermos for my soup-drink.

Then I usually make a salad, with a hard-cooked egg, a Baby Belle cheese, and lots of chopped veggies with a little lettuce. Homemade oil and vinegar dressing. Sometimes I add tuna (from a can in my desk at work) or leftover chicken or pork from dinner. Sometimes I add pistachios.

And that's my normal work lunch. Sometimes instead of a salad I take leftovers, or make egg or chicken salad to eat with celery.

Munchy
12-17-2013, 11:16 AM
Homemade Lasagna, not always the healthiest but I was in control of the cheese and ricotta - filled to the brim with fresh spinach and mushrooms!

Have you ever tried zucchini in place of the noodles? It's really good. Here's a great recipe. Link (http://www.skinnytaste.com/2009/02/zucchini-lasagna.html)