Ideas for warming high protein lunches?
DizzyLinds
Posts: 856 Member
I need ideas!!! Want something nice and warm for lunch (i teach PE outside and get very cold!)... want something high protein/moderate to low carbs...quick and easy to make or reheat and filling.
Ideas welcome please!!
Ideas welcome please!!
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Replies
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How about a very lentilly soup, easy to make and reheat and full of good things. I also like Daal which is full of lentils and easy to reheat as well....can you tell i am a veggie
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Tuscanny chicken - 40 grams of protein - it's a one pot italian meal with veggies, chick peas and chicken, it's great comfort food. Let me know if you want the recipe0
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Chili, black bean, and split pea soups are also good for a warm, filling meal. Heated up leftovers from your dinner the night before could also work since dinner is usually a warm meal for most people.0
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yes pleaseTuscanny chicken - 40 grams of protein - it's a one pot italian meal with veggies, chick peas and chicken, it's great comfort food. Let me know if you want the recipe0 -
My soup with some chicken breast added or on the side :O)
Right here's my special soup I am addicted too are you ready???
3 red peppers
1 yellow pepper
1 red chilli (optional)
3 or 4 tins of chopped tomatoes
1 garlic clove
1 large onion
whole pack of celery
1 knorr chicken stock cube
1 knorr veg stock cube
5 tsb lea and perrins
3/4 pint of boiling water
black pepper
(dont add salt the stock cubes are salty enough)
1 tsb sugar
2 tbsp tomato puree
Balsamic vinegar
fry light 2 sprays
Ready??
Chop peppers and onions and celery garlic and put on a baking tray.
Spray with fry light and add balsamic and stir.
Put in hot oven till veg are soft and caramalised.
Mean while put chopped tomatos in a large pan and add the black pepper and tomato puree.
melt the stock cubes in the boiling water and add to the pan and simmer for 3 mins.
Add the softened baked veg to the pan and the lea and perrins and simmer for 3 mins.
Blitz with the hand blender.
I also add a spoon of carrabian hot pepper sauce or pesto to make it extra yummy.0 -
Tuscanny chicken - 40 grams of protein - it's a one pot italian meal with veggies, chick peas and chicken, it's great comfort food. Let me know if you want the recipe
Yes please!!!!0 -
Tuscanny chicken - 40 grams of protein - it's a one pot italian meal with veggies, chick peas and chicken, it's great comfort food. Let me know if you want the recipe
Please can I have the recipe??? Thanks!
Shirley0 -
Chilli made at home with meat and beans, with or without rice/pitta/potato on the side. Chicken stir-fry also reheats well, as does Shepherds/Cottage Pie - you can always skip the mashed potato if you prefer.0
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Sounds delicious. Would love the recipe.0
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Tuscanny chicken - 40 grams of protein - it's a one pot italian meal with veggies, chick peas and chicken, it's great comfort food. Let me know if you want the recipe
sounds yummy. would like the recipe, please.0 -
Got chilli actually for dinner.,,,think might make a stirfry with loadsa veggies! Salds become so boring after a while..and it's cold now!!!0
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I make a several recipes that I can do in a batch over the weekend, stick in the fridge and/or freezer, and then it's like having my own personal low-carb frozen dinners to reheat at lunchtime.
Mini-Meatloaf:
2 lb ground beef or turkey
1 medium zucchini, grated
2 large eggs
1 large green bell pepper, diced
optional: 1-2 Tbsp flaxseeds
1 pkg meatloaf spices (to taste)
Combine all ingredients. Press into muffin tins. Bake at 400 degrees for an hour. Two "muffins" makes a good filling meal for me.
Mini-quiche:
6 large eggs
Pepper and/or hot sauce (to taste; optional)
Salsa (try to find one with no sugar or corn syrup)
Frozen leafy greens or frozen spinach
Parmesan cheese (or shredded cheese of your choice)
Blend the eggs, pepper and hot sauce.
Drop about a tablespoon of frozen leafy greens and a half tablespoon of salsa into each cup. Fill with the egg mixture then top with a sprinkle of Parmesan.
Bake at 350 about 35-40 minutes.
Let them cool for about 15 minutes and they pop right out.
Again, I eat two "muffins" for a meal.
Green chili:
1 bag fresh spinach (10 oz?). Puree in blender.
8 oz. cottage cheese, ricotta cheese or sour cream (I usually put this in the blender with the spinach). If you're not big on dairy, you can reduce this to 4 oz, but I prefer mine creamy.
1 lb ground beef or turkey. Brown.
1 8-oz package mushrooms. Dice.
1 package chili spices (to taste).
Combine all ingredients in saucepan, Dutch oven, or crock pot. Simmer for half an hour. Makes about four servings.
Hope these help!0 -
Tuscany Chicken
1 tbsp of olive oil
12 boneless skinless chicken thighs (about 2 1/4 lbs or 1 kg) (or boneless skinless chicken breast)
1 1/2 cups of chopped red onion
2 tsp minced garlic
3 cups of sliced mushrooms
1 medium zucchini, sliced
1 large yellow bell pepper, sliced (or whatever color you have on hand)
2 tbsp minced fresh basil (or 1 1/2 tsp dried)
2 tbsp minced fresh oregano (or 1 1/2 tsp dried)
2 tbsp minced fresh rosemary (ot 1 1/2 tsp dried)
1 jar of your favorite tomato sauce
1/2 cup dry white wine (or chicken broth of you don't have wine)
1 cup canned chick peas or white kidney beans - drained and rinsed
1/4 tsp freshly ground pepper
1/4 cup parmesan or romano - grated
-Heat olive oil over med high heat, add chicken, cook unitl the chicken is lightly browned, 3 minutes. Remove from skillet.
-In the same skillet, add onions and garlic. Cook for 3 min. Add mushrooms, zucchini, peppers. Cook until veggies are tender crisp, about 6 min. Stir in the herbs and cook for 1 min more.
-Add pasta sauce, wine, chick peas and pepper. Bring mixture to a boil, reduce heat to med low. Return chicken to the skillet. Cover and simmer for 20 minutes. Uncover and cook for an additional 10 min (this allows your sauce thicken). Remove from heat and serve with spinkled grated cheese.
Makes 6 servings
Calories - 371
Fat - 10.8g
Saturated fats - 2.9g
Protein - 40g
Carbs - 25g
Fiber - 5.7g
Cholesterol - 142 mg
Sodium - 601mg
ENJOY!0 -
Tuscanny chicken - 40 grams of protein - it's a one pot italian meal with veggies, chick peas and chicken, it's great comfort food. Let me know if you want the recipe
ohh that sounds wonderful! would you please share the recipe with me too please?
Edited to correct punctuation0 -
Thanks Josee, that looks delicious. Will give a go this week. BTW great post Linda.0
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bump!0
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Thanks Josee, that looks delicious. Will give a go this week. BTW great post Linda.
No problem! Enjoy!0 -
Definetly a nice chicken/Beef casserole.
Loads of root veg, chopped tomatos and meat. Freezeable and then re heat!!
perfect0 -
I also have a great recipe for Tomatoless chicken chili if you want it.0
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I also have a great recipe for Tomatoless chicken chili if you want it.
Please!!!0 -
Bump, loving this thread! I always have problems coming up
With protein ideas for lunch, thanks guys!0 -
Bump. Thank you all.0
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Some fantastic recipes coming out of the woodwork here - thank you! I especially like the idea of cooking things in muffin tins for freezing - great idea!0
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What about a split pea soup?? It makes great leftovers and it's filling thanks to the fiber and protein. I'm trying this recipe this week! yum!
http://www.food.com/recipe/curried-split-pea-soup-2826540 -
Pork goulash stew with quinoa:
(you can also use lean beef, turkey or chicken instead of pork).
Quinoa is the best grain for the carb conscious as it is a complete protein and has a low GI. It is great in place of rice, pasta and is yummy when cooked with great flavours. It thickens stews and soups a treat!
Makes 4 servings. Approx 300 cals per serving.
500g/ 1 lb of lean pork (tenderloin, fillet) trimmed of any fat
1 cup (uncooked) quinoa, rinsed well
1 onion, chopped
2 cloves garlic, crushed
1 red bell pepper, sliced
1 green bell pepper, sliced
vegetable/chicken or beef stock (low sodium stock cubes if possible)
black pepper
1 tsp smoked paprika
2 tsp regular paprika
1 tin chopped tomatoes
2 tbsp tomato puree/paste
Good splash of red wine (optional)
Fresh parsley, lemon wedges & natural yoghurt to serve (only if eating at home!!)
1. brown meat in a pan, set aside.
2. sautee onions, garlic and peppers, set aside.
3. Add the meat, onions/garlic/peppers, stock, tomatoes, tomato paste, spices & seasoning, wine (if using) into a slow cooker/crock pot and cook on low for 6 hours, or high for 3 hours. Add the uncooked, rinsed quinoa about 20 mins before the end of cooking.
Can be kept warm in a flask/thermos at work, or microwaved.
** Add mixed beans to make it even heartier.0 -
This is super easy and super filling.
Green Giant - Healthy Heart (Pearled barley, snap peas, carrots in light butter sauce) mixed with a 3 oz. can of tuna.
220 calories
29 grams carbs
21 grams protein
4 grams fat0 -
Tomato-less Chicken Chilli
2 tsp olive oil
4 boneless skinless chicken breast (about 1 1/2 lbs), cut into 1 inch cubes
1 1/2 cups of chopped onions
1 cup diced celery
2 tsp minced garlic
1 tbsp chilli powder
2 tsp cumin
2 tsp dried oregano
1/2 tsp ground coriander
1/4 cup all purpose flour
3 cups of chicken broth
1 can of evaporated milk (2% - I have used fat free and it worked just fine)
2 cans of navy beans (drained and rinsed)
1 can of green chillies
1/2 tsp pepper
1/2 tsp salt
1/4 tsp cayenne
1 cup light sour cream
2 tbsp minced fresh cilantro
Shredded cheese (optional)
Green onions (chopped - optional)
Heat olive oil, in a large non stick soup pot over medium high heat. Add chicken and cook 3-4 min, stirring till no longer pink. Add onion, celery and garlic; cook for 4-5 more min.
Add chilli powder, cumin, oregano and coriander to chicken. Mix well and cook 1 min till fragrant. Add flour and stir until chicken is well coated. Stir in broth and milk. Bring to a boil. Reduce heat to medium and simmer, uncovered for 5 min.
Add beans, green chillies, salt, pepper and cayenne pepper to chicken mixture. Reduce heat to medium low, cover and simmer for 15 min, stirring occasionally.
Remove chilli from heat, stir in sour cream and cilantro. Ladle chilli into serving bowls and top with cheese and onions.
MAKES 8 servings
309 calories
4.1 g of fat
1.2 sat fat
34 g of protein
34 g of carbs
9.3 g of fiber
846 mg of sodium
ENJOY - it's really a nice change!0 -
Bump!0
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Some of these recipes sound so yummy!! Can wait to try them!0
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Bump!0
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