lunch ideas please

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abirumbles
abirumbles Posts: 3 Member
in Recipes
Hi im haveing salad for lunch and im geting bored of that looking for some new ideas please

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  • Tupeloblossom
    Tupeloblossom Posts: 142 Member
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    Today I am having a sweet potato (cooked in my Instant Pot) topped with kale that I sauteed with onion. Yesterday I had homemade quick zucchini lasagna.
  • abirumbles
    abirumbles Posts: 3 Member
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    How do you make the lasagna
  • cdlee05
    cdlee05 Posts: 718 Member
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    Seasoned and broiled Tilapia with Brown Rice and Veggies. Super easy meal to make in advance for the week.
  • twrobbel
    twrobbel Posts: 132 Member
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    Spiraled zucchini "pasta" with meatballs and tomato sauce. It is soooo yummy!
  • TeaBea
    TeaBea Posts: 14,517 Member
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    Sandwiches, wraps, soups, leftovers....just make it fit your macros. Cottage cheese & fruit with a side of snap peas. I love eating snap peas raw (no dip needed).

    Today is egg salad on whole wheat, steamed broccoli, and an Asian pear.

    Do you have a microwave, a toaster, a refrigerator?
  • abirumbles
    abirumbles Posts: 3 Member
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    Have a toaster and a refrigerator
  • Tupeloblossom
    Tupeloblossom Posts: 142 Member
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    For the lasagna I sliced the zucchini into thin ribbons with my mandolin then I mixed 2% cottage cheese ( 4 oz) , Bertolli Basil and Tomato pasta sauce (4oz ), shredded Italian Cheese (2 oz), dried basil and oregano, salt and pepper. I placed a layer of the zucchini on the bottom of a small rectangle pan topped with some half the cheese mixture then more zucchini and another layer of cheese mixture. Topped with more zucchini then I poured 4 oz of the sauce over the top and spread it out and topped with a little more cheese (2 oz) . Baked in the oven at 350 for 30 minutes. Next time I will pre-cook the zucchini a little before layering. I was still crunchy but it was good. The pan I made it in was small and I divided it into 3 servings. I put it into the recipe thing here on MFP and it came out as being around 200 calories per serving.
  • DWBalboa
    DWBalboa Posts: 37,255 Member
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    Well it would totally depend on your dietary needs and preferences. You can bake chicken on the weekend and have it for lunch during the week with rice and veggies.
  • silvercat76
    silvercat76 Posts: 15 Member
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    Two cans of drained tuna, tablespoon of mayo (olive oil), salt pepper and lemon juice. Cucumbers and either a wrap or pretzel thins.
  • arditarose
    arditarose Posts: 15,575 Member
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    silvercat76 wrote: »
    Two cans of drained tuna, tablespoon of mayo (olive oil), salt pepper and lemon juice. Cucumbers and either a wrap or pretzel thins.

    That's more my speed.
  • Charliegottheruns
    Charliegottheruns Posts: 287 Member
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    Tupeloblossom wrote: »
    Today I am having a sweet potato (cooked in my Instant Pot) topped with kale that I sauteed with onion. Yesterday I had homemade quick zucchini lasagna.

    Soon to be my lunch

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