Meals

I try to pick breakfast and lunch that I can prep on Sunday and then just pack into my lunch box quickly every morning, so this is my typical lunchbox: Chobani with chia seeds (1tbsp) for breakfast or make my own overnight greek yogurt oatmeal mix.

Lunch is usually a bean-based salad rather than leafy greens so it will hold all week. This is my favorite: http://www.thegardengrazer.com/2014/04/ultimate-greek-chopped-salad.html.

I will also usually have a light sargento string cheese, a small whole wheat tortilla (Mission fajita), and almonds. Dinner is usually chicken and veggies.

This is a crockpot chicken I made last night: http://www.yourhomebasedmom.com/crock-pot-salsa-chicken/ , but I skipped the corn. I served it on the whole wheat tortillas and topped it with avocado.

My breakfast is standard during the week (or 6 days a week): a hard boiled eggs and a dannon light and fit yogurt.

I meal prep my lunches and often make grilled chicken with a veggie (like broccoli, cauliflower, spaghetti squash, brussel sprouts, etc).

I often make chili with ground turkey breast, beef broth, Worcester sauce, kale, peppers (some hot), onions, celery, lime zest, lime, and cilantro. I enter as a recipe and divide in equal portions with same size containers and I can get to about 300-350 calories for the lunch!