Fitness Minutes: (14,972)
2,073 9/2/08 2:06 P
When I am tight on time and don't have any left overs to bring I will make a pot of whole wheat couscous and while it steams cut up veggies to throw in it and add some low fat dressing/vinegrette. It is super easy and you can change it up depending on what you have on hand.
I just cook enough the night before to have a piece of fish/chicken/hamburger patty, etc left. I put it in a ziploc baggy and take it. If I use hamburger, I get a piece of live active cheese, cut in half long wise and make a patty melt. I make a salad the night before in a baggy and take a small container of drsg, fruit, nuts, whatever I want on it. I bring several kinds of fruits because I work 12 hr shifts. Cheese and some low fat crackers is good. I also like the hostess 100 calorie packs of muffins for snacks.
I didn't know if you were looking for breakfast or not, but I just submitted a recipe for a smoothie that takes less than 5 minutes to prepare, providing you have a blender. It makes a great piece to a complete quick breakfast, or a mid-day snack if you are ok with freezing it and letting it thaw for a bit later. Check it out here if it's something you're looking for.
My current favorite is what I call "turkey meatballs":
On Sunday I make a batch of turkey meatballs (or mini meatloves cooked in a mini miffun pan) and keep them in the fridge or freezer.
Then for a work lunch, I fill a Ziplock Zip'n'Steam bag with a couple meatballs, whatever chopped veggies I have around (broccoli, carrots, potatos, yam, squash and onions all work well) and maybe a sprinkle of a seasoning mix. Then at work, I microwave it for 5-6 minutes and boom, I have fresh steamed veggies and a serving of lean protein.
Everything gets fully cooked, even potatos and frozen meatballs. The only problem is that its hard to eat out of the bag so you need to pour it out onto a paperplate, napkin or tupperware bowl.
A lot depends on if you have access to a microwave.
Assuming you do - I try to find recipes that make 4-6 servings, and make them on Sunday. Then I split them into 5 tupperware containers, and just grab one as I leave in the morning. If you want more variety, you can start by making 2 different recipes and freezing 2 or 3 servings of each. Then, each Sunday after that, just make 1 recipe, freeze 2 or 3 servings, and pull some of the already frozen stuff from the freezer. By doing this, you will always have 2 or 3 different dishes to choose from each week.
Also, I find wraps are a good option - you can throw the bits into a lunch bag and make it at lunchtime. Really easy is to get canned chili and throw a serving of it into a burrito or soft taco wrap.
Also - don't be afraid to keep lunch making bits in your office or cube (knives, can openers, mustard, nut butter, etc). This can give you the freedom to just toss the components into your lunch bag and put everything together later.
I found that once I committed to taking lunch, I found ways to pack a good one. Whether it was by cooking on Sunday for the week, or packing it the night before, it has eased into my schedule - something I didn't think I could possibly fit in before!
Fitness Minutes: (27,809)
1,990 8/20/08 9:30 A
Here's some ideas:
- sandwiches, wraps can all be made ahead of time. Use frozen bread and they won't get as soggy.
- soups, chillis, rice and beans are easy in a thermos if you don't have access to a microwave. Just heat the thermos up with hot water, dump and put your hot foods in.
- snacks like cheese, triscuits, hummus and sliced veggies (cucumbers, carrots, grape tomatoes, snap peas) make a full meal when put together with some fruit.
- bring yogurt, cottage cheese for snack or part of your meal.
- Lean cuisine and lean pockes are easy to micro things when you have nothing else in the house or are short on time. Just know that they have higher sodium levels on many of their dishes.
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