Lunch Recipes

I'm assuming you're talking about something that you can take to work with you. If I'm incorrect in my assumption, I'm sure someone might find this useful.

I recommend grilling up enough chicken breast (boneless, skinless) for the entire week. I use a spicy rub with cyanne pepper, thyme, oregano, garlic powder, salt and ground black pepper to kick it up a little. You can use whatever suits your pallate. I then package the breasts up after grilling them and mark the weight on the ziplock bags with a sharpie so I know how many ounces each is without having to take time to weigh each breast before work. (Grab the bigger breasts on hungry days ) I then take the breast to work with a container of the brown "ready to serve" microwaveable minute rice. Heat the rice and simply cut the chicken up and throw them together in a bowl. The rice is hot enough to warm the chicken and the chicken will cool the rice from "molten lava" to slightly scalding :laugh: . The spices in the chicken keep it flavorful while getting a ton of protein for a few calories!

Hope I wasn't rambling too much there! :smokin:

yummy!!! i love this tuna salad..its the bomb..and the turkey clubhouse salad I haven't tried yet. i get my recipes either from this website..or eatbetteramerica.com

Turkey Clubhouse Salad
If you love the flavors of a clubhouse sandwich, try it in this healthy salad. Fat-free mayo, skim milk and turkey bacon make it easy on the waistline! From eatbetteramerica.
Prep Time:15 min
Start to Finish:15 min
makes:6 servings


Dressing
1/3 cup chopped fresh chives
1/3 cup fat-free mayonnaise
1/3 cup fat-free (skim) milk
1/4 teaspoon salt
1/8 teaspoon pepper
Salad
1 bag (10 oz) chopped romaine lettuce (about 9 cups)
1 1/2 cups cubed cooked turkey breast (about 1/2 lb)
2 medium tomatoes, cut into thin wedges
4 slices turkey bacon, crisply cooked, crumbled


1. In small bowl, mix all dressing ingredients. Set aside.
2. In large bowl, mix lettuce and turkey. Pour dressing over salad; toss gently to coat. Arrange salad on serving platter. Arrange tomatoes and bacon over top.

Nutritional Information
1 Serving: Calories 120 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 45mg; Sodium 450mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 4g); Protein 16g % Daily Value*: Vitamin A 60%; Vitamin C 30%; Calcium 4%; Iron 8% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Meat & Beans, 3/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.



Wonderful Tuna Salad
Don’t let the pineapple throw you; it’s delicious. From Prevention Healthy Cooking.
Prep Time:10 min
Start to Finish:10 min
makes:4 servings


1 can (12 oz) water-packed solid white tuna, drained
1/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1 can (4 oz) crushed pineapple, drained
1 stalk celery, finely chopped (1/3 cup)
1/4 cup sweet pickle relish
1/4 cup chopped pecans
1 teaspoon yellow mustard
1/8 teaspoon ground cinnamon


1. In a medium bowl, mix tuna, yogurt, pineapple, celery, relish, pecans, mustard, and cinnamon.

Nutritional Information
1 Serving: Calories 180 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 420mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 9g); Protein 22g % Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 6%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 MyPyramid Servings: 3 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.

I like to do the subway salads and put 1/2 cup of cottage cheese with so I don't need dressing. I also cook up a bunch of hardboiled eggs on sunday to use for breakfast during the week and may use one on the salad. But for non salad days I will use a 1/2 package of instant vegetable harvest Uncle Bens rice and 1/2 a container of the V8 soups in a carton (favorite is the butternut squash) and heat them together in a bowl. Sometimes if I have more calories to give I will add an ounce of chicken. Every Sunday evening you will find me in the kitchen prepping staples to use during the week like the hardboiled eggs, and baked chicken. I will also cut and prepare certain vegetables that are easy to munch on at work. Hope this helps.

I have a great salmon salad recipe from cooking light. I put it in Whole Wheat Pita bread with a couple of cucumber slices.

1 can water packed wild alaskan Salmon
1Tblsp Light Mayo
1 tsp Lemon juice
1 tsp lemon zest
1/2 tsp Dill (optional)
Fresh ground black pepper

Combine lemon juice, zest, pepper and dill with mayo and let sit a few minutes. Combine with salmon and stuff into pita with cucumber.

Makes two servings.

This looks fab! I am going to have to try this! Thanks for sharing!