|
Post by fkawitchypea on Aug 16, 2015 13:04:28 GMT
I am trying to get better about packing my lunches, but it's getting stale. I usually bring leftovers, but we are doing a lot of grilling lately and there usually isn't much left over. I like to cook on Sundays and have a few things to bring throughout the week. I usually make soup, but it's going to be way too hot for that this week. I love salads, but my normal garden salad with grilled chicken is getting boring.
Can someone give me a little inspiration?
|
|
|
Post by christine58 on Aug 16, 2015 13:20:04 GMT
I've been stalking Pinterest~
|
|
Deleted
Posts: 0
Oct 6, 2024 2:28:05 GMT
|
Post by Deleted on Aug 16, 2015 14:10:11 GMT
I love these BLT wraps.You can make the filling and keep it in the fridge, then make a wrap before you leave in the morning. If you wrap them all at once and don't eat them right away, the tortilla gets soggy.
|
|
|
Post by Flowergirl on Aug 16, 2015 14:15:32 GMT
Pinterest is definitely your friend!
I grill a little extra and put it aside before dinner to use for lunches.
-Grilled vegetable/chicken wraps -black bean burger with hummus and vegetables -tuna and roasted red peppers in a boston lettuce wraps -mix up your salad routine. Try different lettuces and toppings. Last week I roasted beets and made a salad of arugula/roasted beets/sliced almonds/thinly sliced red onion/goat cheese crumbles & balsamic vinaigrette. Or this time of year, I love salads of tomato, cukes, red onion, basil, mozzarella pearls and balsamic vinaigrette
|
|
GiantsFan
Prolific Pea
Posts: 8,456
Site Supporter
Jun 27, 2014 14:44:56 GMT
|
Post by GiantsFan on Aug 16, 2015 14:53:09 GMT
My recent take to work lunch is a spoonful of peanut butter and a banana, then I walk 3.5 miles or so, then I have a yogurt, a string cheese and another scoop of peanut butter. That keeps me going until I get home and have dinner.
|
|
caro
Drama Llama
Refupea 1130
Posts: 5,222
Jun 26, 2014 14:10:36 GMT
|
Post by caro on Aug 16, 2015 15:06:42 GMT
Kale and chickpea salad with balsamic dressing. Roasted corn, kale and black bean salad
Add in cukes, red pepper, green pepper, green onions, shredded carrots, Quinoa, beets, black olives........whatever you like. Tuna, chicken, turkey, cheese, chopped egg. Sunflower seeds or pumpkin seeds are good for crunch.
Add in cut cherry tomatoes before serving so the tomatoes retain their flavor. I never refrigerate tomatoes.
I make a salad like this and it keeps all week in an airtight container. Then just dish out what you need to pack for lunch. I usually put things like beets in a separate container to add at serving time.
|
|
Deleted
Posts: 0
Oct 6, 2024 2:28:05 GMT
|
Post by Deleted on Aug 16, 2015 15:14:35 GMT
This week I had: - zucchini fritters with chopped cucumber, tomato, onion, and black olives with some sour cream (packed wet ingredients separately) - steamed yellow beans with chicken, tomato, and avocado - hot wing salad: iceberg and leaf lettuce, red onion, halved cherry tomatoes, with chopped chicken, mayo, hot sauce, and blue cheese (chicken and dressing ingredients packed separately from salad)
|
|
|
Post by PepsiGal on Aug 16, 2015 15:51:47 GMT
That BLT Wraps recipe sound delicious - I'm trying that one this week.
|
|