Lunch meal prepping ideas!
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jdevergillo7
Posts: 315 Member
Share what you meal prepped this week
My lunch: Tuna with cucumber, tomato, onion, and lemon salad with a side of strawberries. Not pictured: Whole Foods horseradish beet hummus with carrots and pretzel thins.
Your turn!
4
Replies
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Looks yummy! I made a salsa chicken casserole recipe that comes out to be 374 calories a serving. I portioned it out and put it in containers to take to work this week. It has chicken, rice, salsa, soup and cheese, onion layered and has been really filling for me.2
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tracyh12341 wrote: »Looks yummy! I made a salsa chicken casserole recipe that comes out to be 374 calories a serving. I portioned it out and put it in containers to take to work this week. It has chicken, rice, salsa, soup and cheese, onion layered and has been really filling for me.
This sounds amazing! I may need to try this!0 -
I made a frittatta with 8 eggs, some broccoli, some asparagus and some mushrooms, oregano and time, and once done, divided it into 4 serves for my lunches this week. I dont mind eating the same thing each day. Next week I think will be chili or soup that I will make on the weekend, and portion out. Lots of my lunches are simply leftovers from the night before, as I make a full recipe to serve 6 or 8, even though there are only two of us at home now.2
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I like your frittata idea cross2bear!
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cross2bear wrote: »I made a frittatta with 8 eggs, some broccoli, some asparagus and some mushrooms, oregano and time, and once done, divided it into 4 serves for my lunches this week. I dont mind eating the same thing each day. Next week I think will be chili or soup that I will make on the weekend, and portion out. Lots of my lunches are simply leftovers from the night before, as I make a full recipe to serve 6 or 8, even though there are only two of us at home now.
Wow that sounds so light and yummy!!! What do you do for breakfast?0 -
jdevergillo7 wrote: »cross2bear wrote: »I made a frittatta with 8 eggs, some broccoli, some asparagus and some mushrooms, oregano and time, and once done, divided it into 4 serves for my lunches this week. I dont mind eating the same thing each day. Next week I think will be chili or soup that I will make on the weekend, and portion out. Lots of my lunches are simply leftovers from the night before, as I make a full recipe to serve 6 or 8, even though there are only two of us at home now.
Wow that sounds so light and yummy!!! What do you do for breakfast?
I am a not breakfaster! Two cups of coffee with sweetener and 5% cream is what I have in the mornings, my first meal is lunch.
(oh wow - I just noticed I spelled thyme wrong in my post - how embarrassing!)1 -
I'm trying to get into the habit of meal prepping on Sundays to portion out and eat during the week. Last Sunday I made kale & sausage soup, deviled eggs and a jalapeno popper chicken casserole. Yum!
I think this Sunday I will do a quiche, ham & apple flatbread and maybe another soup.0 -
Veg soup & Hungry Girl Black Bean Burgers (omg- the burgers are SO good!!).0
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On Sunday we grilled steak, chicken and vegetables so we will eat on that for lunches this week.
I've also portioned out carrots and different kinds of berries so I can just grab and go in the morning.0 -
I usually have chicken thighs, 2 servings of cauliflower and 2 1/2servings of another vegetable.0
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jdevergillo7 wrote: »
Share what you meal prepped this week
My lunch: Tuna with cucumber, tomato, onion, and lemon salad with a side of strawberries. Not pictured: Whole Foods horseradish beet hummus with carrots and pretzel thins.
Your turn!
dang can you prep my food to hah!
Just basic ol 6 oz beef 5 oz broccoli 3 oz rice
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jdevergillo7 wrote: »
Share what you meal prepped this week
My lunch: Tuna with cucumber, tomato, onion, and lemon salad with a side of strawberries. Not pictured: Whole Foods horseradish beet hummus with carrots and pretzel thins.
Your turn!
This looks yummy! Can you post the recipe to the salad? Is it just those ingredients chopped up and sprayed with lemon?0 -
I'm trying to get into the habit of meal prepping on Sundays to portion out and eat during the week. Last Sunday I made kale & sausage soup, deviled eggs and a jalapeno popper chicken casserole. Yum!
I think this Sunday I will do a quiche, ham & apple flatbread and maybe another soup.
YUM can you post jalapeño popper chicken casserole?!0 -
jdevergillo7 wrote: »I'm trying to get into the habit of meal prepping on Sundays to portion out and eat during the week. Last Sunday I made kale & sausage soup, deviled eggs and a jalapeno popper chicken casserole. Yum!
I think this Sunday I will do a quiche, ham & apple flatbread and maybe another soup.
YUM can you post jalapeño popper chicken casserole?!
I make a low-carb version, but it would be equally yummy with a layer of seasoned rice and some beans added in!
Ingredient amounts don't matter too much, you can make it to your own tastes and it will come out yummy every time. Here's what I do:
- Cook skinless chicken breasts/thighs with salt and pepper until cooked-through. Remove and dice.
- Slice jalapenos in half and deseed then roast in the oven until soft and just beginning to char. Remove and chop up.
- Cook bacon, dice when crispy.
- Combine softened cream cheese, sour cream, Frank's Buffalo Sauce and shredded cheddar in a bowl.
- Fold in diced chicken, jalapenos and bacon.
- Spread into casserole dish, sprinkle more cheddar cheese on top. Bake until cheese is melted.
You can make lots of substitutions and play with ingredient amounts to suit your tastes. As long as you have cooked chicken, jalapenos, bacon, and a thick creamy cheese sauce, you're good to go!4 -
jdevergillo7 wrote: »I'm trying to get into the habit of meal prepping on Sundays to portion out and eat during the week. Last Sunday I made kale & sausage soup, deviled eggs and a jalapeno popper chicken casserole. Yum!
I think this Sunday I will do a quiche, ham & apple flatbread and maybe another soup.
YUM can you post jalapeño popper chicken casserole?!
I make a low-carb version, but it would be equally yummy with a layer of seasoned rice and some beans added in!
Ingredient amounts don't matter too much, you can make it to your own tastes and it will come out yummy every time. Here's what I do:
- Cook skinless chicken breasts/thighs with salt and pepper until cooked-through. Remove and dice.
- Slice jalapenos in half and deseed then roast in the oven until soft and just beginning to char. Remove and chop up.
- Cook bacon, dice when crispy.
- Combine softened cream cheese, sour cream, Frank's Buffalo Sauce and shredded cheddar in a bowl.
- Fold in diced chicken, jalapenos and bacon.
- Spread into casserole dish, sprinkle more cheddar cheese on top. Bake until cheese is melted.
You can make lots of substitutions and play with ingredient amounts to suit your tastes. As long as you have cooked chicken, jalapenos, bacon, and a thick creamy cheese sauce, you're good to go!
Wowwwww inneed to make this!!!!!! Thank you1 -
I made chicken in the Crock-Pot and added an entire jar of salsa then shredded it. We have chicken tacos or salads or fajitas this week with assorted veggies0
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Everything I have is things I portion and freeze on the weekends so I can have variety. I just pull out what I want to eat from the freezer. This week was/is:
Monday: Unstuffed cabbage roll soup
Tuesday: Jalapeno popper soup
Wed: White chicken chili (zucchini swapped for beans)
Thurs: Chicken a la criolla w/yellow cauliflower rice
Friday: In training, so provided by work0 -
I like to roast a bunch of different veggies - this week I did graffiti eggplant, broccoli, and brussel sprouts. I mix them up and portion them out into containers and topped with a Bilinski buffalo chicken sausage link and a sprinkle of feta. SUPER filling and good stats - mostly veggies!0
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I like to roast a bunch of different veggies - this week I did graffiti eggplant, broccoli, and brussel sprouts. I mix them up and portion them out into containers and topped with a Bilinski buffalo chicken sausage link and a sprinkle of feta. SUPER filling and good stats - mostly veggies!
Yummm sounds super good especially the Buffalo chicken sausage0 -
It's all leftovers and salads here. I cook a couple of chicken breasts or turkey breasts every weekend and then I partially freeze and slice super thin. It goes on sandwiches, salads, wraps, quesadillas, etc. I make sure my salad stuff is all clean and if it can be pre chopped, I do so. I also hard boil a dozen eggs every weekend and eat those for breakfasts or lunches.
I can't stick with a menu plan for some reason, but as long as I have staples cooked and ready to be added to a dish I do pretty well.0
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