Lunch ideas

Quinoa/Rice mix
Arugula
Air fry/grilled chicken
Diced cucumber
Cherry tomatoe halves
Feta
Greek yogurt and hummus (I put in separate container)
Olives

Tasty Mediterranean chicken salad bowl! Delicious hot or cold.

We also have a fridge so I take salad most days - always cucumber, radish, spring onions and tomato (but sometimes I add chopped salad tomatoes, sometimes halved cherry toms) and always either lettuce or rocket or salad leaves, but different other ingredients such as avocado, artichokes, olives, palm hearts, grated carrot and bell peppers. I usually make a big bowl that then gets divided into two or three containers, depending on what day of the week it is. My protein changes daily so that, even if the salad part is the same, I vary between chicken, ham, roast beef, cheddar cheese, feta cheese, tinned salmon, sardines, tuna and mackerel.

If I haven't made a salad, I'll grab a portion of curry or stirfry or chilli and a portion of rice from the freezer; they defrost through the morning and I just heat them up in the microwave. I cook bolognese, chilli and different curries and stirfries in bulk and bag them in single-sized portions to freeze. I do the same with rice and bag it up in 100g portions. In all cases, if you flatten the bag as much as possible, it all sits better in your freezer but they defrost quicker too.

I also have a small bag of popcorn or lentil crisps or a chocolate-coated ricecake and a piece of fruit as well.

ETA: I also drizzle on a small amount (10g for a 3-portion salad) of olive oil.

Go_Deskercise wrote: »

When I am cooking dinner for me and my husband, I will make an extra portion for my lunch the next day
easy peasy!

Such a good idea to do prep for multiple plates or multiple days. I often make 3 salads at a time: one for me for lunch at work, one for my husband to eat at home, and a third salad for the next day for me. I do not add 'wet" items like cucumber or tomatoes to the salad that I make for the next day, though. I add those 2 items at the last minute since they are so wet.

@asthesoapturns how do you make your 300 cal hamburger soup?

Also, don't forget to check My Groups and go to Recipe Swap at the bottom of the Message Boards. There are many good recipes there that have been posted by other members, especially some good ones that include soups and other fall recipes.

I take warbutons thin bagels to work a lot. I like having them with salmon and philadelphia or chicken and mayo or chicken and pesto. Pasta salad with chicken, peppers and pesto is also nice. I also like taking baked potatoes. Another go to option is cous cous (I like the Indian flavoured one) with pomegranite and either chicken or chick peas

Strudders67 wrote: »

We also have a fridge so I take salad most days - always cucumber, radish, spring onions and tomato (but sometimes I add chopped salad tomatoes, sometimes halved cherry toms) and always either lettuce or rocket or salad leaves, but different other ingredients such as avocado, artichokes, olives, palm hearts, grated carrot and bell peppers. I usually make a big bowl that then gets divided into two or three containers, depending on what day of the week it is. My protein changes daily so that, even if the salad part is the same, I vary between chicken, ham, roast beef, cheddar cheese, feta cheese, tinned salmon, sardines, tuna and mackerel.

If I haven't made a salad, I'll grab a portion of curry or stirfry or chilli and a portion of rice from the freezer; they defrost through the morning and I just heat them up in the microwave. I cook bolognese, chilli and different curries and stirfries in bulk and bag them in single-sized portions to freeze. I do the same with rice and bag it up in 100g portions. In all cases, if you flatten the bag as much as possible, it all sits better in your freezer but they defrost quicker too.

I also have a small bag of popcorn or lentil crisps or a chocolate-coated ricecake and a piece of fruit as well.

ETA: I also drizzle on a small amount (10g for a 3-portion salad) of olive oil.

Strudders67 wrote: »

We also have a fridge so I take salad most days - always cucumber, radish, spring onions and tomato (but sometimes I add chopped salad tomatoes, sometimes halved cherry toms) and always either lettuce or rocket or salad leaves, but different other ingredients such as avocado, artichokes, olives, palm hearts, grated carrot and bell peppers. I usually make a big bowl that then gets divided into two or three containers, depending on what day of the week it is. My protein changes daily so that, even if the salad part is the same, I vary between chicken, ham, roast beef, cheddar cheese, feta cheese, tinned salmon, sardines, tuna and mackerel.

If I haven't made a salad, I'll grab a portion of curry or stirfry or chilli and a portion of rice from the freezer; they defrost through the morning and I just heat them up in the microwave. I cook bolognese, chilli and different curries and stirfries in bulk and bag them in single-sized portions to freeze. I do the same with rice and bag it up in 100g portions. In all cases, if you flatten the bag as much as possible, it all sits better in your freezer but they defrost quicker too.

I never thought of the freezer bags for rice or even freezing rice. Will def use this for my lunches!