Lunchs? what do u all for lunch?

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  • successgal1
    successgal1 Posts: 996 Member
    Like others I make a big salad, I have to be careful of carrots and tomato for sugar content, grilled chicken as protein, and a lite cheese stick sliced into it. I like to use sliced green salad olives for flavor. And Ken's Steak house Zesty italian is low cal with LOTS of flavor. Pickles are another option for flavor without a heavy dressing.
  • mccraee
    mccraee Posts: 199 Member
    I look for lean protein and veggies for lunches. Sometimes I pack leftovers. Sometimes I'll make a soup and freeze in serving sizes. And, sometimes I'll take a big salad.
  • The_Ugly_One
    The_Ugly_One Posts: 23 Member
    edited November 2016
    Someone said it above, but lunch is usually just people-fuel rather than something super-delicious that I can't wait to eat. I treat breakfast like that too on work days.

    Most days, breakfast and lunch come out of a pool of the following foods: Whey protein shakes, chicken/turkey breast, string cheese, cottage cheese w/ crackers, tuna, carrots, celery, pea pods, artificial crab sticks, various hot sauces and mustards to go with most of those. All can be pre-measured and packed on Sunday night and then I mix and match to avoid getting in a rut.

    1,800 calories for the day usually breaks down to 300-500 for breakfast, 300-500 for lunch, and then 800-1,200 for dinner, which is the not-just-people-fuel meal of the day that I look forward to all day.
  • Francl27
    Francl27 Posts: 26,371 Member
    Make more dinner and have leftovers?
  • 77cooks14
    77cooks14 Posts: 7 Member
    I find I do better with soup. I will take ground turkey, black beans, mixed veggies, and cooked brown rice, i throw in some adobo seasoning and spices . When it's cooked I put them in contain and freeze. In the morning when I'm headed for work I grab one and by lunch time it starts to defrost. I change it up week to week, different meat, different bean and veggie. It's fun to experiment. Plus my leftovers never go to waste because I throw them in the pot.
  • canadianlbs
    canadianlbs Posts: 5,199 Member
    Need2Exerc1se wrote: »
    Typically I do leftovers from last night's dinner.

    this, and i make a little extra for those dinners so there'll be enough left for a lunch afterwards. doesn't have to be the same day. i stash a lot of stuff in the freezer and come back to it a day or a week or whatever later. two days in a row feels sad, but it's funny how a week later last week's [whatever] is exactly what you're happy to have at lunch time.

    and i transport a lot of fruit with me to work.

  • ardysedwardsmcgrath
    ardysedwardsmcgrath Posts: 120 Member
    i enjoy&like every1s idea cuz i get in a rut..i should do salads,shakes&soups at lunchs i like the idea with olives i luv those! but aren't they hi in fat?i usually always buy frozen package of stripes chicken.i hardly eat red meats.. i try to get turkey too..i think i need to try these whey protein shakes every1s always talking bout. do they taste though chalky?i like cottage cheese.. &im a big fan of beans lol id often wonder trying to do a month of just veggies fruits&beans.. no dairy or meats.. hmmm its always hard to know what to eat thats good for me. u know? yes i take alot of leftovers to work &i freeze if ive made alot .. i cant eat it the next day but like in a day or 2 or week later.. thanks every1for the great ideas! :)
  • BuffMom84
    BuffMom84 Posts: 180 Member
    edited November 2016
    Today I ate chicken tacos. Chicken sauteed in lime juice, a little salt/pepper, crushed red pepper flakes. Corn tortillas, a little chopped onion and cilantro and a little bit of sriracha mayo. 3 tacos was less than 400 calories.
  • avskk
    avskk Posts: 1,787 Member
    Today I had a turkey-and-cheese tomato Gemwrap with a little light mayo, baby carrots and tomato slices with hummus on the side.
  • GetFitFritch_26
    GetFitFritch_26 Posts: 5 Member
    I usually wrap low sodium lunch meat around baby swiss (I cut one slice of cheese into 3 strips) and add lots of veggies...carrots, cherry tomatoes, sugar snap peas...it keeps me full and it's lower carb!
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    My wife and I usually cook double for dinner and take the leftovers for lunch. If not, I usually have a sandwich.
  • vikinglander
    vikinglander Posts: 1,547 Member
    OP: I try to use Rachel Ray's idea of 'Cook for A Day, Eat For A Week'. I make a big pot or two of something, like stew or chili, or soup, maybe one on the stove top and another in the crockpot, then freeze some, and eat it all week. I'll alternate between that and a huge salad with grilled chicken that I get from a local rotisserie place.
  • alyssa0061
    alyssa0061 Posts: 652 Member
    Lean Cuisines, Smart Ones, Healthy Choice Steamers or Michelin's and a bag of frozen vegetables. Or one of those bagged salads that come with everything. I alternate
  • eileen0515
    eileen0515 Posts: 408 Member
    edited November 2016
    Today I had an egg+eggbeaters scrambled, over a large bed of wilted spinach. Dress the whole thing with pics de gallo, sriacha sauce.
  • jessieknh
    jessieknh Posts: 52 Member
    I usually make a large salad on Monday and cook a large batch of something (soup, chili, stuffed peppers) for tuesday-Friday's lunches. Will do small portion of cooked food with a side salad.
  • gvizzle74
    gvizzle74 Posts: 123 Member
    Leftovers. Always leftovers. I cook enough for four and then when it's done, i plate two portions and divvy the other two into tupperware. Lunch for the next day. Sometimes i make big dishes that serve 8-10 and put those in the freezer, then we have variety
  • avskk
    avskk Posts: 1,787 Member
    Today I'm going to have smoked salmon and cream cheese on a rice cake with a side of baby carrots and hummus. Maybe a hardboiled egg on the side; this meal seems kind of light now that I'm sharing it.
  • Jalexander33
    Jalexander33 Posts: 52 Member
    We went to a local eatery and they had a awesome salmon salad. It was nice and health but it cost so much 14 bucks a plate (way over priced) So I started making my own. I pan sear the salmon with a Jamaican Jerk Seasoning I picked up from GFS. I add a boiled egg, a piece of chopped bacon, cherry tomatoes and I use Newmans own Olive oil and Vinegar dressing. My side is a cup of white rice or a baked potato.
  • tahxirez
    tahxirez Posts: 270 Member
    batch cook chicken thighs on sunday and wed. use as a main, on a sandwich, salad, wrap etc. mix with microwaveable rice packets and hot sauce. mix with broccoli and cheese on a baked potato. I find I do best with a substantial lunch. If I eat something small I make up the difference in snacks anyway so I'd rather just spend less time eating overall.
  • cheryldumais
    cheryldumais Posts: 1,907 Member
    In the beginning I used just Lean Cuisine. Finally my nutritionist shamed me in to making my own healthier version. I will spiralize carrots, zuchinni or some other vegetable and I make my own low fat version of sauces. This accomplishes two things, I eat more vegetables and I lower my carb intake. I usually make one big dinner of this sort of thing then freeze leftovers in individual portions. I also will use a day on the weekend to make a hearty beef barley soup or something similar and freeze for lunches. I am fortunate to have a microwave at work.
  • tyshieha
    tyshieha Posts: 76 Member
    baked chicken breast, baked beats and baked sweet potato!
  • Ben_there_done_that
    Ben_there_done_that Posts: 732 Member
    That's a lot of baking.

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