I did some pre-planning this weekend. I will eat better and healthier because of this and way cheaper than eating out (or buying a new wardrobe because I stress eat junk food all week)
I cooked up some pinto, tomato and barley casserole, so I have that for some lunches and am making southwest chicken (recipe below).
My lunch menu will look like this (I have a total of 5 of everything).
-pinto bean casserole or southwest chicken
-coleslaw with japenese ginger dressing
-apple
-pear
-plum
-vanilla yogurt pudding with mixed fruit
The pudding and the coleslaw are measured out already so I just have to grab and go. 3 of the main dishes are measured out and I just have to wait til the Southwest chicken cooks to have the rest ready.
A lot of food I know but I'm working long days so some will be for snacking. That will hopefully keep me away from the endless crap that is always floating around the office.
I also have the makings for chili but that will not end up getting done tonight. Probably will make it during the week and toss it into the rotation. And have enough of each to freeze so I'm ahead of the easy lunch and dinner things
Southwest Chicken
A package of chicken (6 pieces, I use boneless thighs, use whatever you have)
1 large jar salsa (16 oz)
1 can corn (11 -12 oz)
1 can black beans drained
1 3 oz can tomato paste (if desired)
Toss all in slow cooker and cook for 4-6 hours. I put the tinned stuff and salsa in the bottom of the crockpot and put the chicken on top. Sometimes I cut up the chicken first.
When serving garnish with chedder and sour cream to taste. I don't eat this on rice but it would be good that way I imagine.
Out to Lunch - no not me
November 5th, 2006 at 11:10 pm
November 5th, 2006 at 11:40 pm 1162770049
i cook my chicken ahead of time, cut it up and freeze it so i can add diced grilled chicken to anything when i'm cooking. i make a variation of my mom's "killer chili pie" that's not quite so likely to cause a heart attack and portions out pretty nicely.
crumble tortilla chips into the bottom of an oven safe caserole dish. depending on how big a dish you're using, top the chips with 1-2 whisked eggs. layer cheese, canned black beans, salsa, and meat of choice (go figure, i used grilled chicken!), top with cheese. if the chicken is pre-cooked, you can bake @ 350 for about 10 minutes to get the egg done. actually, you can microwave it too but the cheese won't get quite so crispy.
November 6th, 2006 at 01:14 am 1162775689
November 6th, 2006 at 04:24 am 1162787058
do you feel you're eating the same food everyday?
November 6th, 2006 at 04:37 am 1162787831
Yeah I am. But it doesn't bother me. I'd like to get another dish or two made this week and add more mains to the rotation. Sometimes (not this week though) I use different dressings on the coleslaw.
I might get some other fruit and add grapes to the fruit mix. I was going to but the store I went to was weird and I don't think they sold any.
November 6th, 2006 at 09:14 pm 1162847679
- sandwich (Mon, Tues tuna salad, Wed-Fri turkey and lowfat cheese, when meat runs out PBJ) on low calorie bread (45 cal per slice)
- fruit (apple, or pear, or grapes, whatever is $1 or less per pound when I go to the store)
- carrots (Trader Joes has individual serving carrots already packaged up, 20 servings for $2.39)
- chocolate cats (Trader Joes cookies that are fairly healthy)
- granola bar
- salad (greens mixed with some feta, roasted/unsalted sunflower seeds, and raisins topped with low calorie Bernstiens dressing)
- chocolate of some sort (one fun size bar, or two hershey kisses I like the dark chocolate the best)
I don't take a lunch break, I'm at work for 8 hours and just eat at my desk whenever I want (providing I'm not on the phone at the time). I try to not eat anything til Noon (I get in at 10) and then eat my sandwich. The rest I nibble on during the rest of the day. With the variety of sandwiches and the different fruit I don't get tired of essentially eating the same thing every day.
November 18th, 2006 at 09:56 pm 1163887012
thx
Kim