I cook for dinner every night for the family so I like to keep lunch really easy and I've taken to grazing.
I'll grab a plate and treat the fridge like a buffet-- a couple slices of turkey breast or some tuna or maybe boiled egg whites; some raw veggies like carrots, cukes, tomatoes, etc-- or leftover salad. A handful of whole wheat crackers or 1/2 cup leftover pasta. A few berries or a piece of cantaloupe.
I just throw whatever I feel like having on a small plate (portioned, balanced of course, within my meal limits) and I sit there and nibble and get online and start tracking and blogging and what-not, then have a nice cup of tea.
current weight: 328.0
Fitness Minutes: (7,242) Posts: 137 5/21/11 6:42 A
When I make a recipe (and there have been some really good ones on this site Taco soup was great!) I make the whole thing never cutting it in half or making only one portion. The recipes are usually for 4 to 6 servings. We only use 2 or 3 depending on if my husband or granddaughter is home for dinner or not. When dishing up the food I portion it out into all servings required by recipe. Bagging the extras in zip lock bags and labeling with name of recipe, and date. Then I freeze the bags flat on a cookie sheet so that when they are frozen they all lay flat. Then for lunch when I am almost always by my self, I just choose what I want to eat. I am surprised how fast the variety to meals builds up.
I have a bunch of freezer containers that I used when I would make up meals for my mom and pop in her freezer for her. I need to pull those out and start using them for leftovers. If it's right there already measured out that makes it so much easier when I'm short on time. Thanks for reminding me of this!!
I usually have left overs from previous dinner. I cook everything separately for easy tracking, so I have several containers to mix and match each week. Taco salad is an easy/fast favorite if you have the meat cooked up ahead of time. Kangaroo brand multigrain pita pockets which you can shove whatever into. I usually add an apple to my lunch for fiber/fruit - easy to grab and go if I'm running late. Tuna or egg salad can be made ahead. Egg beaters (with flavors - the southwestern one is great) are quick and great on salads or in a pita. I always have the worst time with my proteins because I get bored easily. I keep bags of frozen vegs, pre-baked sweet potatoes, etc for microwaving quickly.
The biggest help I've found is plotting out my meals/snacks the night before, getting all the measurements figured up, etc. I usually give myself two options in case something doesn't sound good the next day, but just knowing what I'll be having cuts my lunch time in half.
Pounds lost: 53.0
Fitness Minutes: (3,777) Posts: 287 5/11/11 2:41 P
What do you all do for lunch? I'm home all day but constantly running kids around. I have 3 kids, ages 20, 18, and 17 that I drive back and forth to work and of course they all work different schedules which change weekly.
So I need lunch ideas that are quick and easy yet keep within the 45 carbs and 19 grams of protein limits. Plus I don't eat most processed foods like lunch meats. I've tried to do large salads with some protein added but I tend to get bloated from them.
I'm having a mental block on this! What do you all do?
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