Bulk Lunch Recipe for week... ideas and a recipe

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  • weird_me2
    weird_me2 Posts: 716 Member
    I generally do the same. Here are some of my favorites:

    Enchiladas - these are pretty easy and don't really need a "recipe" - I usually do a small corn tortilla, 4 oz cooked weight meat per enchilada, 1/2 oz cheese per enchilada, lots of sauce and then have extras for toppings later - chopped onion, cilantro, low fat sour cream. You can make as many or as few as you want and make them to meet your needs. They even freeze decently, although if I'm freezing them, I would use a flour tortilla and only use one instead of two.

    Tortilla Soup
    2 pounds cooked weight shredded chicken
    1 large 28 oz can black beans, drained but not rinsed
    2-15 oz cans corn
    2-10 oz cans diced tomatoes with green chiles (or get the ones with habaneros for extra kick)
    10 C chicken broth or stock
    juice of 4 limes
    1 T each: cumin, coriander & garlic powder
    chopped fresh cilantro

    Add all ingredients except cilantro to large pot. Bring to a simmer, simmer 10 minutes to combine flavors, turn off heat and add cilantro. The last time I made this, it came to only about 120 calories per C of soup and it's very filling.

    + chopped white onions, cilantro, lime wedges, chopped fresh jalapeno, shredded cheese, sour cream, tortilla chips for garnish (add as much or little as your calories allow)



    Salads - I like to put my greens in mason jars (I have pint and quart sized) because they seem to stay fresher longer, then I just portion out my meats, cheeses, dressings, toppings, etc.

    Chili - make an extra large batch of your favorite chili

    Bean burritos - flour tortillas, refried beans (I like Old El Paso brand with green chiles), sliced jalapenos (fresh or jarred) & cheese. I take lots of taco sauce, low fat sour cream, extra jalapenos for topping.

    Meatball sandwiches - homemade meatballs in sauce, pita bread for the "bun", cheese, sliced pepperoncini or whatever else you like for a topping. I like to eat mine with a side salad.

    Pasta pomodoro - chopped fresh tomatoes sauteed in olive oil with onions and garlic and fresh basil added. I like it tossed with angel hair pasta and you can eat it with grilled or baked chicken for more protein

    Another option is to make extras of favorites when you are making dinners and freeze individual servings of foods. This works well with soups and stews and chilis, but I've even done this with taco meat and lasagna. It can be really helpful when you aren't in the mood for the same thing on the 5th day or something. Anymore, when DH or I cook a soup or chili, we usually double the batch and immediately freeze up a family sized serving of it for quick dinners at a later time and also freeze a couple single portions, too. Right now we have chili, white chili, tortilla soup, meat sauce for spaghetti, hoppin john soup and this bean soup he makes in the freezer. We just had lasagna on Friday that I had made up a couple months ago and froze for later.
  • literaturelover25
    literaturelover25 Posts: 17 Member
    Mushroom and Barley Soup: http://www.eatingwell.com/recipes/cream_of_mushroom_barley_soup.html

    Chicken and Broccoli Casserole: http://www.yummyhealthyeasy.com/2014/04/skinny-chicken-broccoli-casserole.html

    Corned Beef and Cabbage Soup: http://www.skinnytaste.com/2012/03/corned-beef-and-cabbage-soup.html

    Turkey Meatloaf: http://sweettreatsmore.com/2012/01/easy-no-fail-meatloaf/

    I always use one of my days off to cook up something then portion them out for my work lunches. I just made Crockpot Tomato soup for this week, still deciding if it's a keeper. Good Luck!
  • mudassarmughal
    mudassarmughal Posts: 2
    Welcome!
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