Get a Bento Box, a plastic box with a cover that has 4 or more sections.
Fill each section with
cold chicken cut up veggies cut up fruit olives cheese cubes pretzels string cheese turkey roll ups peanut butter and a few crackers for dipping rice cakes etc etc etc
10/26/13 5:38 P
Hi, this looks yummy and do-able. Thanks for posting this recipe. Bette
Fitness Minutes: (10,923)
133 10/18/13 6:58 P
This is kind of like a sandwich, but different enough that I have been enjoying it:
Chicken Salad in a Pita.
I take a can of chicken breast (in a can like tuna), drain it thouroughly and put it in a bowl. I have ahead of time chopped very finely some celery, onion, and pickle and add to taste. I put 2-3 tbsp of lite mayo in with it, some salt and pepper to taste and it's done. I do it the night before so the flavors meld together.
At lunch, I use 1/2 a whole wheat pita. I put some shredded lettuce/cilantro in the bottom, scoop in some of the chicken salad, top with more lettuce and cilantro and slide in a couple of roma tomato slices. I really enjoy it!
Chicken Salad with 3tbsp of lite mayo 218 1/2 Whole Wheat Pita 80 vegetation - neglegible...maybe 10 calories or so? I don't usually count the veggies that I use small amounts of like that
The calories for the chicken is a whole can of the chicken which makes 2 of the 1/2 pitas, but I eat it all usually. So, if you have less calories to burn, only use half and you are at 109 calories plus the pita.
Yummy for the tummy! In fact, I've bought enough for next week too....
Fitness Minutes: (66,882)
10/8/13 10:38 P
My current favorite lunch is a nice big bowl of refrigerator oatmeal. It's around 500 calories and fills me up nicely. I've been eating this at least 5 days a week for lunch for almost 2 months and I'm nowhere near tired of it because I can change it up easily to make it in different flavors. Here's my recipe:
200g of sugar free, fat free yogurt like Source in any flavor 1/4 cup dry oatmeal 1/2 cup skim milk 1-2 tbsp chia seeds 1.5-2 cups diced fruit or berries. I've used bananas, frozen but thawed berries and pineapple. The berries I measure and keep in a bag in the freezer until the morning and then put them in my lunchbox. Pineapple (canned or fresh) can be in bags in fridge or frozen and bananas I put it just before serving. Put everything except fruit in containers (I make the whole week's worth on the weekends) and refrigerate. Easy peasy and delicious.
Fitness Minutes: (36,342)
2,545 9/19/13 12:10 A
Sometimes I make a little extra dinner and have that for lunch the next day. Or use leftover chicken and roast some veggies with balsamic vinegar, olive oil and herbs
Naked quesadillas...all the innards with out the tortilla are yummy.
I also like to make batches of chili, white chicken chili and beef stew and freeze in single serving amounts that I can heat up for lunch or dinner.
I typically make some large meal on sunday and eat that for the next few days ... pasta, potatoes with vegetables, casseroles, curries ... whatever. This week it's rice and beans. Sometimes noodles with thai peanut sauce. Next week roasted vegetables with farro or lentils and greens. Also coming up, rice with spinach, mushrooms and white beans. I guess most Americans think of such things as dinner items, but why limit yourself?
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