what do you have for lunch?
Replies
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My usual work week lunch is something like:
Whole wheat wrap--take a whole wheat tortilla, spread 1/2 -1 Laughing Cow Cheese Wedge (pick your variety), add chopped up cucumbers, spinach leaves, diced jalapenos, etc. Add sliced deli turkey. Roll up. Yumm!
and
Special K Multigrain Crackers or Chips
and
Apple & Dip--Dip recipe is 1/2 carton Vanilla Greek Yogurt mixed with 1/2-1 Tablespoon peanut butter, a splash of honey and cinnamon to taste. This dip is yummy! I think I found the recipe on Pinterest. There are lots of good ideas for low calorie lunches on there.0 -
Chicken thigh grilled on the Foreman with olive oil, and veggies with olive oil, salt and pepper.0
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I lost weight just fine still eating full fat dairy, cheeses, butter, etc. I'm a big proponent of eating what you like, so I say go for the cheese and sour cream but, obviously, do whatever works for you.
For lunch, I usually just have leftovers of whatever I cooked the night before, and purposefully always cook a little more for dinner than I know we need. I don't like eating the same thing everyday, so having a different lunch every day works for me - even if it is the same as the dinner I had the day before (eggplant parm, sausage and kale soup, and stir fry has been this week's lunches so far). Hummus, pita and veggies is another quick, easy lunch if you don't have leftovers.0 -
One thing I like to do is raost a whole chicken for dinner, then shred the leftovers and make a taco salad using some baby kale, baby spinach some pumpkin seeds, if I have them on hand some sliced olives. For a dressing I us this salsa recipe.
2 large, 3 medium, or 6 small tomatillos, husked
4 cloves garlic, skin on
1 jalapeno pepper (more or less, depending on preference and heat level)
1 shallot, peeled
1/2 Reed avocado or 1 Hass avocado, pitted and scooped
Juice of 2 limes
1 bunch cilantro
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1.Put a small skillet over medium high heat. Without using any oil, add the tomatillos, garlic, jalapeno and shallot and dry roast, turning occasionally, until there are many black spots on the vegetables, about 5 minutes.
2.Put the tomatillos and shallot in your blender jar. Peel the garlic and add it to the blender. Halve, seed, and stem the jalapeno and add it to the blender.
3.Add the avocado, lime juice, cilantro, cumin, and salt. Process on high speed until smooth. Taste and adjust seasoning – it may need more lime juice or salt. If it needs more heat, judiciously add cayenne or any chili powder you prefer0 -
Had spaghetti squash with feta cheese, olives, onions, garlic, a little shredded cheese and a little salt. It was so good! Also, a cup of spaghetti squash is only about 40 calories.
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I typically bring a ton of raspberries and either grapes or blueberries or a banana, three ounces of my favourite lunch meat (Kroger Bourbon Chicken), an ounce or two of cheese, and some fresh raw green beans or snap peas, plus carrots and cucumbers.
If I'm being atypical, I may have soup or a Kind bar plus whatever fruit/vegetables I brought to gnaw on. Oh and the occasional serving or two of roasted edamame or raw pumpkin seeds.
When I was first starting out, I brought more and spread it out throughout the day so I could bust something out any time I felt willpower fading or hunger distracting me. In general, however, I'm a light eater during the day with most of my calories consumed at dinner time and after.0 -
Most days I bring a salad, which sounds boring but really isn't. Usually they're a protein, a cheese, a dressing, and a bunch of veggies and other stuff. But, you can mix and match to infinite possibilities to fit your tastes and goals. Some of my stuff includes (but definitely is NOT limited to):
Proteins:
Roasted chicken
Grilled or pan-cooked steak
Fajita or taco-style meat (chicken, steak, ground beef, ground turkey)
Italian lunchmeats
Cheeses:
Goat
Blue
Cheddar/Colby
Provolone/Mozzarella
Dressings (all homemade):
Ranch
Olive oil/vinegar (balsamic, red wine)
Olive oil/lemon/mustard
Veggies:
Infinite
Other stuff:
Bacon
Dried fruit
Apple slices
Hard boiled eggs
Nuts or seeds
Crispy onions
Beans (black, chickpeas)
On and on and on and on.... Sure, I don't have ALL of this stuff on hand ALL of the time, so usually I end up eating a similar salad every day for a week at a time, but that's an often enough change-up for me!
are the salads keeping you full ?
If you make salads with the right ingredients it will.
I make a salad with 2 cups of spinach, shredded carrots, 1/2 cucumber, 1/2 tomato, 1 egg, 1/2 avocado and 4 oz of rotisserie chicken. It's 600 calories of deliciousness and I struggle to eat the whole thing.
I eat pretty much anything, ranch burgers or ranch bison burgers, egg salad, tuna salad, chipotle, chili, lentil soup, etc..0 -
I usually make another portion of dinner and take that with me for lunch. As for the cheese/sour cream thing, non-fat plain Greek Yogurt is actually a nice sub for sour cream. I thought I would HATE it, but I could barely tell the difference and I'm a sour cream freak.0
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Most days I bring a salad, which sounds boring but really isn't. Usually they're a protein, a cheese, a dressing, and a bunch of veggies and other stuff. But, you can mix and match to infinite possibilities to fit your tastes and goals. Some of my stuff includes (but definitely is NOT limited to):
Proteins:
Roasted chicken
Grilled or pan-cooked steak
Fajita or taco-style meat (chicken, steak, ground beef, ground turkey)
Italian lunchmeats
Cheeses:
Goat
Blue
Cheddar/Colby
Provolone/Mozzarella
Dressings (all homemade):
Ranch
Olive oil/vinegar (balsamic, red wine)
Olive oil/lemon/mustard
Veggies:
Infinite
Other stuff:
Bacon
Dried fruit
Apple slices
Hard boiled eggs
Nuts or seeds
Crispy onions
Beans (black, chickpeas)
On and on and on and on.... Sure, I don't have ALL of this stuff on hand ALL of the time, so usually I end up eating a similar salad every day for a week at a time, but that's an often enough change-up for me!
are the salads keeping you full ?
Before I joined MFP last year last summer and fall I was making home made salads for dinner and it kept me full so like psulermon said if you got the right ingredients it will0 -
2 Soft chicken tacos0
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I have found that if I dont skimp in the fats, not the carbs that I am Happier.
Cream of Broccoli Soup
2 bunches of broccoli heads
4 to 6 cups of chicken stock depends on how thick you want it
1/2 onion diced
place oinion, stock and broccoli in stockpot and simmer until broccoli is completely tender. Cool to room temp and transfer to blender and blend until smooth. return to stockpot add salt and pepper to taste and 1 cup of half and half. heat until warm and serve with french crusty bread and butter.0 -
3 boiled eggs, a tomato and some sliced ham.
I've never been very good at making meals. Does the job, though.0 -
whole grain wrap with roasted sweet potato, red onion and goat cheese.......super yum
...forgot the baby kale...0
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