Lunch prep ideas.
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Do people not find if they chop up their salad/veg and cook the chicken etc on a Sunday that by the time Friday comes round the food looks like it should be part of the compost?
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I put all the trimmings in a mason jar to keep it away from the greens. The greens I keep in a vented container with a paper towel to absorb the moisture. I've had greens last for a week and a half and still be good that way.4
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I just made these in the crockpot yesterday: http://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/ They are awesome.
The flavor is pretty mild, so it is very versatile. Yesterday I ate them as carnitas with guac, cheese, and salsa. So tasty! My boyfriend was in the mood for BBQ instead of Mexican, so he ate his with BBQ sauce and tater tots. He said it was delicious.0 -
rugratz2015 wrote: »Do people not find if they chop up their salad/veg and cook the chicken etc on a Sunday that by the time Friday comes round the food looks like it should be part of the compost?
I will chop and wash and then put in my salad spinner my romaine lettuce. Then I will put it all in a zip lock bag with a couple of paper towels. I have had my lettuce last about a week and a half to 2 weeks that way!
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Pinterest is a pretty good website for ideas. I just made this and froze it (everything but the noodles, which I actually omitted), have had it for lunch every day this week!
http://skinnypoints.com/2015/12/27/olive-garden-slow-cooker-pasta-fagioli-recipe-5-smartpoints/1 -
Stop watching soap opera - and have time to play with kids ( or husband) and still have time to cut fresh veggies - every evening - DO NOT count calories - count carbs - add more good fat and protein ...1
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@escalada22escalada22 wrote: »rugratz2015 wrote: »Do people not find if they chop up their salad/veg and cook the chicken etc on a Sunday that by the time Friday comes round the food looks like it should be part of the compost?
I will chop and wash and then put in my salad spinner my romaine lettuce. Then I will put it all in a zip lock bag with a couple of paper towels. I have had my lettuce last about a week and a half to 2 weeks that way!
Paper towels for the Win! I learned that tip and began storing mine that way , the greens last quite awhile as you shared!
Glad you shared the tip so others will give it a try and have their greens last longer. In a pinch and a moment of forgetfulness, I'll buy chopped greens in the bag and then remember why I don't! 
The chemical from the pre-pkgd plastic bag seems to leach onto the veggies and gives off a nasty flavor/smell. When I get bagged carrots etc. I can't get them out of the bag fast enough when I get in the door to put in Ziploc. Yea maybe I'm a bit ocd on certain things.. 
Fresh romaine is fabulous and a nice dark green and as shared, stored properly really can last nearly 2 weeks easily!
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champak045 wrote: »Stop watching soap opera - and have time to play with kids ( or husband) and still have time to cut fresh veggies - every evening - DO NOT count calories - count carbs - add more good fat and protein ...
I prefer NOT to stand in the kitchen and cut up veggies every night. I prefer finding a more time efficient way to have more time to do other things in my life. If I take care of all the veggies when I get back from the store it's all done for the week! What a great feeling that is.
Unsure who you directed your comments to as I don't own a TV, so no soap operas, no husband or wife, no kids.
I do have a kitty though and love her to bits
I think it's good for some to count calories if it works for them, tracking carbs for others is important, adding more good fats and protein to our diets if needed is also a good plan.
My goal is to continue losing weight/adding more muscle so paying attention all my macros/micros and calories as well is what works well for me. That's why the format of MFP is working for me.
Thanks for your tips,
Have a lovely day@champak045
EDIT: My apologies to all for getting a bit off topic.. 1 -
I belong to a great group called orgaize yourself skinny and we talk about prepping for the week. Sundays are mine I make alot of mason jar salads put togeather on Sunday and last all week. I also like skinnytaste site. I get alot of soup ideas and then dole it out and freeze half so I always have something in the freezer.0
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I do mason jar salads for lunch, too. I put it in as a recipe to make logging easy peasy. The next week, I just edit the recipe for the new week's salad. I'm not just eating better; I'm also saving a ton of money by not eating out so often.1
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Msneshababy wrote: »I like to do crockpot meals as well. The easiest one I've done is basically the "salsa chicken" (got it from Pinterest)
4 chicken breasts or 5-6 chicken thighs (skinless/boneless)
1 jar of salsa (your choice of red or green or whatever)
1 can of corn
1 can of black beans
I season the chicken with a light seasoning like Trader Joe's 21 seasoning blend or this Coconut Lime seasoning from Sams Club and a little taco seasoning. Place the chicken on the bottom, add corn, black beans, and salsa. I cook on high for 4.5 to 5hrs. You can cook on low for 6 to 7hrs. Shred the chicken with 2 forks after time is up and mix it all together. Sometimes I eat it as is, make tacos, burittos, or just add a little shredded cheese and lettuce/spinach (and sour cream shhhhhhhh!) and eat it as a (taco) salad. I've done this with both breasts and thighs and have to say that thighs are waaay better and everything was so moist. This meal usually last me all week for lunches. Make it your own
I made this yesterday! Enough for the entire week! Prepped this for my husband and I's lunches.1 -
I tend to try to knock out prep on Sunday's. This week I made Crockpot Chicken, Roasted Brussel Sprouts, Roasted Butternut Squash, diced all the fruit for the week and made a veggie tray for snacks. I also pre-portion out things like yogurt and granola for work. If I don't have it grab and go I tend to eat at the hospital's cafeteria, which I know I am not portioning correctly!
Also, I boil a dozen eggs for the week as well and have them in ziplock baggies so we can grab some protein quickly.
Good Luck To Everyone! It's so much work, but I feel better in the end!! 1 -
Yes. The best are dinner leftovers. And if you use a slow cooker then barely any cooking is involved for dinner or lunch. I have many recipes here.0
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I eat the same thing for lunch everyday. 1 can of pink salmon, 1/2 cup of Broccoli, and half of an avocado, mix it all together with mustard (mustard is a metabolism boost and no calories if you get the right one). This brings the grand total to 253 calories, now if you are like me and want even more of a metabolism boost then add 1 tablespoon of apple cider vinegar and as much chilli powder as you want. Don't trust me on the mustard, apple cider vinegar, and chilli powder do the research for your self. Let me know what you think and how you like it. Ps. Boosting your metabolism can make you hungry so do so at your own risk......0
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I eat the same thing for lunch everyday. 1 can of pink salmon, 1/2 cup of Broccoli, and half of an avocado, mix it all together with mustard (mustard is a metabolism boost and no calories if you get the right one). This brings the grand total to 253 calories, now if you are like me and want even more of a metabolism boost then add 1 tablespoon of apple cider vinegar and as much chilli powder as you want. Don't trust me on the mustard, apple cider vinegar, and chilli powder do the research for your self. Let me know what you think and how you like it. Ps. Boosting your metabolism can make you hungry so do so at your own risk......
@djinn924
When you fix your salmon lunch do you simply eat it in a bowl after you mix everything together or do you eat it like a sandwich? I've never tried canned salmon but am interested in ways ppl use it. Someone shared salmon patties in another thread, they sound fabulous.
Thanks! 0 -
Hearts_2015 wrote: »I eat the same thing for lunch everyday. 1 can of pink salmon, 1/2 cup of Broccoli, and half of an avocado, mix it all together with mustard (mustard is a metabolism boost and no calories if you get the right one). This brings the grand total to 253 calories, now if you are like me and want even more of a metabolism boost then add 1 tablespoon of apple cider vinegar and as much chilli powder as you want. Don't trust me on the mustard, apple cider vinegar, and chilli powder do the research for your self. Let me know what you think and how you like it. Ps. Boosting your metabolism can make you hungry so do so at your own risk......
@djinn924
When you fix your salmon lunch do you simply eat it in a bowl after you mix everything together or do you eat it like a sandwich? I've never tried canned salmon but am interested in ways ppl use it. Someone shared salmon patties in another thread, they sound fabulous.
Thanks!
I just eat it in a bowl try to avoid the high calories of bread so I can have a bigger dinner I am averaging 1 - 1.5 lbs loss a day right now1 -
best thing I have learned is actually from fitness gals who food prep on youtube. Gauge Girl, Buff Bunny, Hunny Buns. Keep it simple. No complicated recipes.... those are for cheat days. prep based on not just calories, but macros. Ex: chicken 4 oz., brown rice or sweet potato 1/2 cup, and green veggies 1 cup. Prep and count macros in advance. It makes eating a breeze. You can adjust macros for keto if you prefer low carb, just google keto macro calculator etc.0
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1 can of pink salmon, 1/2 cup of Broccoli, and half of an avocado, mix it all together with mustard (mustard is a metabolism boost and no calories if you get the right one). This brings the grand total to 253 calories, now if you are like me and want even more of a metabolism boost then add 1 tablespoon of apple cider vinegar and as much chilli powder as you want.
I would be tarred and feathered if I ate this at work. You must have a private office, lol.0 -
Deena010566 wrote: »Italian Spaghetti Squash Salad! Poke holes in a spaghetti squash with a fork and microwave it for 10 minutes. When it's cool enough to handle, cut it in half, scoop out the seeds and use a fork to shred the fibers into "spaghetti" strands. Add canned artichoke hearts packed in water (drained), turkey pepperoni, low fat string cheese sliced into coins, diced bell peppers (green, red, yellow, orange), and cherry tomatoes, fresh cracked black pepper and fresh chopped basil. The original recipe calls for reduced calorie Italian dressing, but I prefer just red wine vinegar with about 1 T olive oil. You can add chicken to it for a main lunch and it makes a TON to last the week
THIS LOOKS AMAZING! Thanks for the share!1 -
Msneshababy wrote: »I like to do crockpot meals as well. The easiest one I've done is basically the "salsa chicken" (got it from Pinterest)
4 chicken breasts or 5-6 chicken thighs (skinless/boneless)
1 jar of salsa (your choice of red or green or whatever)
1 can of corn
1 can of black beans
I season the chicken with a light seasoning like Trader Joe's 21 seasoning blend or this Coconut Lime seasoning from Sams Club and a little taco seasoning. Place the chicken on the bottom, add corn, black beans, and salsa. I cook on high for 4.5 to 5hrs. You can cook on low for 6 to 7hrs. Shred the chicken with 2 forks after time is up and mix it all together. Sometimes I eat it as is, make tacos, burittos, or just add a little shredded cheese and lettuce/spinach (and sour cream shhhhhhhh!) and eat it as a (taco) salad. I've done this with both breasts and thighs and have to say that thighs are waaay better and everything was so moist. This meal usually last me all week for lunches. Make it your own
I love this, this will be on next week's lunch menu. I may have to add some cilantro lime rice0
