Does anyone have any simple ideas that I can do for my lunches besides tuna/chicken salad. I only have an hour for lunch and I don't want to have to spend all my time in the kitchen. Any ideas would be helpful.
Thanks,
KT

Today I had ham and cheese omelette with a spinach salad. It took about 10 minutes to create and cook. It was really ncie as well. I was at home today. Sometimes I make the omelette the night before and take it to work, I have it either cold or eat it in the microwave depends on my mood.

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DANDR

Starting weight: 196 lbs
Current weight: 149 lbs
Goal weight: 130 lbs

I do everything ahead of time. This morning i made a big salad, threw some turkey and a hardboiled egg in baggies. I have to get up a little earlier to do it, but I get a whole hour at lunch that way.

Also, I sometimes cook on the weekends--quiche, meatballs, tuna/chicken salad, meatloaf...then i just have to put in a tupperware to take for lunch. If you eat at home, do the same thing, and when you get there, pop it in the microwave, and you're done.

Good luck!

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Renee
1/19/04
261/220/160
41 lbs off
60 lbs to goal



Race to 199 Challenge
Labor Day Challenge: Focusing on the Journey
Personal Goal: 199 by 12/31/05

I do a lot of salads with grilled chicken because it's easy.

I do like turkey/cheese/lettuce or ham/cheese/lettuce wraps. Also when it's chilly I have some homemade veggie soup. It's easy to make, I use frozen veggies, and you can throw it in the freezer in small containers so when you want one you just grab it and leave it on the counter to thaw. I like the omlette idea as well. I have done that in the morning when I am running late to take for breakfast but not for lunch.

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Noël


Worry doesn't empty tomorrow of its sorrows, it empties today of its strengths.

I tend to bring left-overs on work days, and heat them up in the micro. On days I am home, I either bbq, eat a salad of some kind, or, *grin* left-overs again.
I chop or shred leftover roast and bring something to dip it in, like mayo&mustard, or bbq sauce. lc tortillas are great for wrapping around shredded cheese and thinly slice meats, with a little lettuce for crunch.
I LOVE leftover jalepeno poppers for lunch, almost as good as the looks on my lowfat dieting friends faces, lol. "Those have cream cheese AND bacon??" as they drool
hth

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Cynthia

I'm a "leftover" person, myself. I tend to cook more than a meal's worth of protein and veggies, then bring the leftovers to work. If I don't have any leftover veggies, I bring some salad makings and 2 TB of dressing in a little container. If I haven't brought lunch, I hit one of the local establishments for a chicken caesar salad. Usually a safe bet.

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Yep, I have to agree...............make it ahead of time and use leftovers.

I spice up my chicken salad with Mt. Olive's Splenda sweetened pickle relish, a smidge of minced onion, a bunch of minced celery and chopped cuke. It is REALLY one of my favorite, make ahead lunch items. I will assemble a salad the night before with EVERYTHING.......cukes, bell peppers, hard boiled eggs, teeny bits of cauliflower florets, an oz. of cheese cubes, etc. Then I have a little container of salad dressing ready on the side. I pack up my salad in a plastic container and pack that up into my thermal lunch bag with a little freezer pack in it. I keep the dressing separate until I am reading to eat. I also like to pack my "enhanced" chicken salad on a bed of lettuce. It is somehow more satisfying that way.

I also will take ham slices and spread them with softened cream cheese into which I have dumped minced green onion and/or chopped olives too. I roll up the slices and pack them into a plastic container. I will also bring a cold chocolate Atkins shake with me too. It's very filling and satisfying. I usually do about 6 ham roll ups. I have found Soy Crisps (chips) at a couple of my grocery stores now and will pack one ounce of those in a ziplock.

I LOVE leftover, cold pot roast for lunch with mayo. I will eat raw veggies and dip with that. I cook my pot roast in: 1 can of Swanson's chicken broth, 2 cloves of garlic-minced, half a small onion-chopped or sliced, 1 bay leaf and a couple stalks of celery-cut up. I cook the roast at 350 for a good 3 hours. It's fall apart tender and then the leftovers are wonderfully infused with all the flavors of the stuff I put in the broth.

BTW, I strain the pot roast broth sometimes-if I've gotten most of the fat off the meat, add 4 oz. cream cheese and a tsp. of xanthan gum to thicken and make gravy. I salt it to tastes. I blend the xanthan gum into the broth with my stick blender so I don't get a lumpy mess.

Egg salad on a bed of lettuce is always good too. I add the same junk to it I do to my chicken salad. YUMMY!!!!

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Leave it to Barb to "enhance" everything! LOL!
Seriously, I am a "leftover" person, too. I carry a cooler to work with me every day. At any one time, I have: boiled eggs, a pouch of tuna or chicken, leftovers of last night's dinner, l/c yogurt, macadamias, raw veggies and dip, etc. If I don't have any leftovers, I throw some pre-made salad in a bag, and add some of the boiled egg and mayo later (I carry a squeeze bottle of mayo).

Basically, you gotta plan ahead, especially if you have a limited amount of time for lunch. I don't have a specific amount of time since I'm doing deliveries, so I'm usually eating driving down the road.

I hope we've helped you with this.....having menu-friendly food ready is a big part of this "battle" in my opinion.

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LOL, Max, "enhanced" foods always taste better, at least to me they do. LOLOLOL

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I don't know if this helps much, but there is a grocery store near me with a big salad bar. I load up on veggies and they also sell rotisserie chickens in quarters. It takes about five minutes with the "scan it yourself" line and I'm back at my desk in no time. Getting past the low-carb candy is tougher though

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Start Date Jan 21 05
Restart Date 17 Mar 07
200/189/145

Ah yes, prep, pre prep, etc. is the key. I usually spend about an hour or more on sunday night getting ready for the week. I not only take lunch but something for breakfast cause I am up at 5: 30 going to the gym, I come home after my work out, and change clothes, and head out the door, so I don't want to have to stop and worry about what to eat this week.

I usually boil up a bunch of eggs, some will be used for lunches, or snacks but some will be used for breakfast (mix two up with some mayo for egg salad breakfast.) If I need a break from boiled eggs, I will cook a little owens breakfast sausage and then add a bunch of eggs to scramble with and maybe some cheese. Then I put the whole lot in a container and take to work. Then every day I portion out some and heat in micro wave for breakfast - usually I do a week's worth at once. (7-8 eggs and 1/2 lb sausage and two = three oz of cheese). Sometimes I will put in a low carb tortilla with some salsa for a change of pace.

Lunches are usually left overs, or salads, - I like lots of things in my salads - ham, cheese, eggs, cukes, tomatoes, artichoke hearts, peperonicci peppers, feta cheese, etc....I take a head of lettuce and keep at work, and I keep salad dressing, and most of the other things in a bin at work so I don't have to carry back and forth (i basically took over one of the veggie bins in our big fridg at work, and everyone knows thats my stuff and leaves it alone.)

I will bring yogurt, fruit, stuff to snack on so I have my own snacks and don't go looking for something else.

Plan, plan and more plan is the key, they more you plan what you are going to eat, and have it with you the less you are tempted to eat something you shouldnt. Tuna and chicken salad are great wrapped in lettuce leaves, put into a tomato (scoop out the seeds), dress up everything you eat with lots of flavor, not only in the veggies you use but don't forget spices.

hope this helps.
c

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carolyn in texas
started 8/11/03 327/268/177
5/20/08/ - 348
onward thru the fog