Ideas for quick low cal lunches??

I take a box with me to work with 4 Ryvita and salad. I then make a topping for the ryvita in the morning, I like:
extra light cream cheese with smoked salmon trimmings, lemon zest and black pepper
extra light cream cheese with smoked mackerel
light cottage cheese with roasted red peppers and a couple of slices of ham on the side.

I mix the stuff up and put it in baby food pots so that it doesn't make a mess. It usually works out at about 300 - 350 calories.

Two comments: I have taken to sautéing an entire bag of spinach leaves in one tsp. of sesame oil, adding 1/4 cup of roasted sunflower seeds and two Tbsp of grated Parmesan cheese- i could eat it every day!!

Spaghetti squash is a member of the squash/gourd family. It is yellow and oval. You cut it in half, scoop out the seeds, and either microwave it or bake it (upside down/cut side down in a pan with just a little bit of water in the bottom) until it is soft. When you scoop out the flesh, it separates into strands and kind of looks like spaghetti- hence the name!! It has a nutty taste and the strands keep a little texture. It's very good- I also like mine with the sauce, but also like it with pesto or even just a little bit of butter and cheese. It's very high fiber and very filling!!

Thanks for this. I've wanted to do spaghetti squash, but didn't know it was so simple to prepare. I know that I like the taste/texture, but have never prepared it myself. Now I will!

you should get the book hungry girl 300 under 300. It has tons of fast simple lunches, most of them are really good too. Good Luck!

Homemade "Fried Rice":

-Make four servings ahead of time, put into small Tupperware containers and heat up for lunch. Pair with an apple or some almonds.

Ingredients:
- 3/4 pound chicken tenderloins
- 1 cup dry barley or brown rice
- 1/2 cup egg beaters
- 1 cup sweet onion, diced
- 1 cup portabella mushrooms, diced

Directions:
1. Cook 1 cup dry quick barley (or brown rice) on the stove by the instructions on the box.
2. Heat a pan on the stove (medium) and spray with nonstick cooking spray.
3. Chop up 1 cup of sweet onions and 1 cup of baby portabella mushrooms.
4. Add the veggies to the pan and let set and cook.
5. Meanwhile cook 3/4 lb of chicken tenderloins or chicken breasts. (I cook mine in the microwave, but you can also grill them or buy precooked ones).
6. Dice up the chicken.
7. Push the veggies to the side of the pan and on the other side add 1/2 cup egg beaters.
8. Cook and dice the egg beaters until done.
9. Then add the diced chicken and barley/rice (which should be done by now).
10. Combine and let simmer for a few minutes.
11. Take off the stove and let cool. Measure out into four separate containers, cover and refrigerate.

Servings: 4 (approximately 2 cups each)
- Around 250 calories per serving.
- Tons of fiber from the veggies and barley/rice.
- High in protein from egg beaters and chicken.
- Low in sodium (though you may want to top with some salt, soy sauce or garlic powder, I prefer mine plain).
- Low in fat ( Pair with a 100 calorie pack of almonds for a 350 calorie, balanced meal).

Enjoy!