What's for lunch? (meal prep)

A spinach salad with egg, tomatoes and cucumbers (from my garden), topped with honey Dijon and a yogurt is packed already for tomorrow. I have cauliflower fried rice, carrots and hummus, a spinach frittata and chicken fajitas all in the cards.

Tonight's dinner leftovers of half a Pecan Pork Chop and some acorn squash I baked a few days ago is packed for lunch tomorrow. I will probably add some raspberries and blackberries.

I slow cooked chicken breasts today and shredded them. I will be using those for wraps this week for lunch.

I eat the same basic lunch every day that I prep on Sunday's. It's 3 cups salad mix, 1 cup spinach, 1 cup arugula, 1 tbsp pepitas (or other seeds or nuts), 1 tbsp low sugar craisins, 5 oz grilled chicken, 75 grams sliced strawberries and 2 tbsp low fat poppyseed dressing. Sometimes a sprinkle of feta. I have 5 stocked in the fridge ready to go for the week. Later I snack on yogurt and blueberries and an apple with string cheese. All packed in a lunch bag with little ice packs. Breakfast and dinner have more variety, but I always know what I'm making for dinner ahead of time so I can back into my breakfast calories - usually a hard boiled egg and protein shake. All in, about 1400 calories a day.

A cup of nonfat greek yogurt mixed with chia seeds and fruit is my go-to for a light lunch. Great macros, very filling, and delicious!

I usually plan lunches based on leftovers incorporating certain foods from previous nights' dinner. I do meal prep for breakfast, snacks, and dinners on the weekend.

Today: Whole wheat pasta, homemade tomato sauce, 93% lean been meatballs, parmesan cheese
Tomorrow: Trader Joe's mandarin orange chicken, brown rice, sautéed bok choy
Wednesday: Brown rice, canned tuna, Brussels sprouts
Thursday: Chicken, roasted okra, parmesan truffle potatoes
Friday: Lunch out with boyfriend

The only thing I prep for the week are my grains and legumes. I make a big batch of those every Sunday for the rest of the week. When I make dinner I usually make double of whatever the protein is so I have leftovers to pair with my grains or legumes and usually bring some kind of veg like broccoli that is easy to steam in the microwave...and I usually plan on two days of sandwiches.

Today I had 3/4 cup brown rice, 6oz skinless/boneless chicken, and brussel sprout slaw. I threw the cooked rice in a skillet with the cooked chicken and slaw and added some low sodium/low sugar smoky chipotle bbq sauce and called it a day. Super easy and yummy. Or I'll do basically the same thing with 6oz lean ground turkey or 2.5oz whole grain pasta instead of rice.

I also will mix 6oz 99% lean ground turkey with 1/4 cup rolled oats and some onions/broccoli slaw veggies and throw on the george foreman grill and have them on toasted ezekiel rolls.

Those are some of my go to lunch meal preps.

Deli turkey cut into strips, shredded mozzarella on green salad with bolthouse yogurt ranch dressing, blackberries and strawberries and a serving of reduced fat kettle chips. Tomorrow will be the same, but will switch to salami and strawberries only.

Salad with iceberg lettuce, sliced red peppers, sun dried tomatoes, cheddar cheese, and chilli mayonnaise.
20 grams of pumpkin seeds as a snack

Next couple days is a stirfry with a big salad.

Depends. If I have leftovers from a previous dinner, I'll eat those, if not, then it's coffee with sugar and cream.

Usually I eat at my desk and walk my lunch break to burn off what I can.

mahi burger, kale, and sweet potatoes made with crown vanilla (dinner not lunch- sue me . )