Frozen section...might sound bad

all that comes to mind for me without having to microwave it, or make it is: meal bars, protein juice shakes, smoothie shakes and then of course have them with your reg. snacks right now of: vegis, fruits or trail mix... sorry if I couldnt be of more help..

I try to make enough for dinner that I have leftovers for lunch the next day. If I don't have anything, these are some of my "go-to" meals:

*lean cuisine
*sandwich (tuna or turkey)
*progresso soup

I usually have veggies and yogurt with that as well (baby carrots, snap peas, grape tomatoes). If I don't eat those at lunch I can have them later for snacks. Other snacks are almonds, string cheese, granola bars, fruit, special K crackers with laughing cow cheese, rice cakes.

For breakfast I make Egg Muffin Cups on Sunday then have one or two for breakfast throughout the week. Here is the recipe (rough estimates on the amounts of each item):

*3/4 c of veggies (I usually do green and red peppers with onion)
*3/4 c meat (I prefer ham but have done turkey sausage as well)
*10-11 eggs, whisked with a bit of milk
*salt, pepper or any other spices that you like


Divide the meat and veggies evenly among each well of a muffin pan. Then add egg to each well. Bake at 350 for about 30 minutes. You can keep them in the fridge for several days and microwave when you need them.

I usually have toast with a tiny bit of PB and a cup of milk with it for about 300 cals. The egg keeps me full longer than just cereal or toast.

Eggs... I usually just boil and egg or two while I get ready in the morning, it takes no extra effort.

I also found this (can't remember if it was here or somewhere else) ....I haven't tried it yet but it looks like it would be great.

12 large eggs
1 whole bell pepper (chopped small)
1 zucchini (chopped small)
1 Portobello mushroom cap (chopped small)
1 cup frozen chopped spinach
1 cup your choice thick sliced lunchmeat chopped into small pieces
1 cup shredded cheese
1) Spray a frying pan with cooking spray and put burner on medium-high heat. Add all chopped veggies and cook to your desired tenderness. Once cooked, put veggies in a strainer and run under cold water for a minute or two to cool, then press with a spatula or large spoon to get as much moisture out of the veggies as possible (cooling them so they don’t do funny things to the uncooked eggs and pressing them so that when you later re-heat to eat them a bunch of water wont drain all over the plate)
2) Preheat oven to 325 degrees and spray a muffin pan (12 regular sized muffins) well with cooking spray.
3) In a large mixing bowl crack 12 whole large eggs and beat with whisk until yolks and whites are well blended. Add your veggies, cheese, and small chopped lunchmeat- mix well.
4) Get a ladle and fill each muffin tin to the top with egg mixture and bake at 325 degrees for 25 minutes or so (it's a good idea to lay a sheet of foil under the muffin tin when cooking JUST IN CASE it runs over. Typically though they cook outside in so they rise like little soufflés without running all over). Eggs will no longer be shiny and will be a light brown color on top. (finish under low broiler if you want a browner look to the top)
5) Cool completely then individually wrap each egg muffin in saran wrap. Store in a Ziplocs bag and freeze. Take out enough for breakfast each morning and defrost in the microwave (or put in fridge the night before to defrost).

makes 12, about 118 calories each, 11g protein, 7g fat each. REALLY easy, and easy to changeup ingredients if you get tired of them

Steamfresh veggies are legit the best things ever. Frozen vegetables are frozen right when they're picked so they lock in the maximum amount of nutrients, as opposed to fresh veggies that have to go from farm to truck to store, etc. Don't get me wrong, fresh veggies are awesome, but frozen ones are great too.

I buy large batches of chicken breasts, cook them ahead of time, then put them in the freezer (in a larger freezer bag). I also make large amounts of rice, pasta, or quinoa ahead of time. That way, when we get home in the evenings all it takes is a few minutes in the microwave, and I've got dinner on the table in literally 10 minutes.

With working full time, going to the gym in the evenings, plus my son being active in t-ball, we often don't eat dinner until after 8pm, so this has been a HUGE time saver. I usually add some fresh minced garlic into the veggies for flavor, and I use Ms. Dash for seasoning as well (no salt). Whatever I make for dinner, I heat up extra and take it the next day for lunch, with a carb (I don't eat a starch at dinner, aside from veggies). It helps out so much to batch cook ahead of time!

why not make your own? you can buy those partitioned containers that have space saved out for an entree and 2 sides.

if you make your weekly meals on a day like saturday or sunday, you can package them and then freeze them. that way you can just take one out when you need it.

those containers are fairly cheap too and you get like 3-4 per package. get 2 sets and you're set for the week.

I would really like to do some freezer meals, too, but so far haven't gotten around to it. What does help, though, is to cook a bunch of meat at one time. I will make 3-5 lbs of chicken breast at a time in the crock pot then freeze it (shredded or cubed) in portions that are good for a meal (for us it is usually about 2 cups per Ziploc bag). Soups also can be healthy and make a lot, which you can either freeze for later or use for leftovers (lunch or another dinner). Last week I made Cheeseburger Soup and Taco soup and have been eating both for lunches all week. Luckily they are gone now, since I am getting sick of them for now! I make soup at least once a week (various kinds). I also brown large packages of ground beef or turkey all at once and freeze them in smaller portions.

I plan my meals prior to going to the store and then keep my list on the fridge so I know what I have available. When planning I take my schedule into consideration (how many nights will we be getting home late?). The crock pot is my friend.

I would recommend creating components of meals all at once near the beginning of the week. Here's what I mean: Create a large batch of quinoa, brown rice, or other whole grain. Roast a few vegetables in the oven all at once, as well as cook some lean meats or prep some beans. Then each night, create different dishes around those ingredients that you've already done the heavy lifting on. Soups, salads, sandwiches, etc.

Good luck!