Sick of Salads

[CupcakeYana]

I have a trusty salad that I've been having for lunch for a while, but I'm starting to get tired of it. Does anyone have any lunch ideas that they really enjoy? I'm trying to stick to mainly protein and veggies but a little bit of carbs are ok. Thanks in advance!

[WendyB]

PERSONAL LASAGNAS

9 OZ WHOLE WHEAT LASAGNA NOODLES

1 ½ C SHREDDED PART SKIM MOZZARELLA CHEESE

¾ C PART SKIM RICOTTA CHEESE

2 EGG WHITES

¾ TSP DRIED OREGANO

1 ¼ POUND UNCOOKED GROUND BEEF

1 ½ C ASPARAGUS, FINELY CHOPPED

¼ TSP PEPPER

1 28 OZ CAN CRUSHE TOMATOES W/ONION AND GARLIC

¼ C PARMIGIANO-REGGIANO SHREDDED CHEESE

2 TBSP BASIL

PREHEAT OVEN TO 375. COOK PASTA PER PACKAGE INSTRUCTIONS. IN A BOWL COMBINE NEXT 4 INGREDIENTS.  COOK HAMBURGER. ADD ASPARAGUS AND COOK 2 MINUTES. ADD TOMATOES AND STIR TO COMBINE. SET ASIDE. CUT NOODLES IN HALF CROSSWISE THEN CUT EACH HALF INTO 2 SO YOU HAVE 4 EQUAL SIZES FOR EACH NOODLE. COAT RAMEKIN WITH COOKING SPRAY. PLACE 1 NOODLE SQUARE ON BOTTOM OF RAMEKIN. TOP WITH 1 ½ TBSP MEAT MIXTURE. THEN 1 TBSP CHEESE MIXTURE. REPEAT FOR 3 LAYERS. TOP EACH WITH FINAL NOODLE. ½ TSP PARMESAN MIXTURES. COVER TIGHTLY AND BAKE  20 MINUTES. UNCOVER AND BAKE 5 MINUTES. SPRINKLE WITH BASIL BEFORE SERVING.

CAL 216, FAT 7, ST FAT 4, SOD 313, CARBS 19, SUGAR 3, FIBER3, PROTEIN  21

6 POINTS FOR 1

[WendyB]

TURKEY TACO CUPS

8 7” FLOUR TORTILLAS

1 LB GROUND TURKEY

1 ONION. CHOPPED

1 RED PEPPER, CHOPPED

2 TBSP  SALT FREE TACO SEASONING

1 TSP CHOPPED CANNED CHIPTOLE IN ABODO SAUCE

1 15 OZ CAN DICED TOMATOES

1 15 OZ CAN BLACK BEANS RINSED

¾ CUP FROZEN CORN

1/2 C LOW FAT MEXICAN BLEND CHEESE

2 TBSP CHOPPED CILANTRO

PREHEAT OVEN TO 400. LIGHT COOK ONE SIDE OF TORTILLA WITH COOKING SPRAY. PLEAT AND PLACE IN A 8 LARGE MUFFIN TIN. BAKE 12-15 MINUTES. IN A NON STICK PAN COOK TURKEY AND NEXT 2 INGREDIENTS UNTIL DONE. ADD NEXT 3 INGREDIENTS.  STIR AND HEAT THROUGH. SPOON 1 CUP  MIXTURE INTO EACH TORTILLA. SPRINKLE WITH CHEESE AND CILANTRO.

CAL 273, FAT 7 ST FAT 2, SOD 918, CARBS 21, SUGAR 3, FIBER 6, 20 GRAMS PROTEIN

7 POINTS FOR 1

[ManiFitness]

I usually try to mix up my lunches, especially since I always get bored of them lol.

Here are some examples of what I have for lunch or things that I've never made but want to start making

1. A good old sandwich

2. Hard boiled eggs and veggies

3. Pasta

4. Quinoa with veggies and black beans (as protein)

5. Chicken, veggies and some potatoes

Some of these meals I make in advance (meal prep), prepare them the night before or they're left overs from the day before. I hope this gave you a couple ideas.

[SantiR]

Have you tried soups? Soups are awesome, easy to make, healthy, and abundant. It is not expensive to cook some soup!

The best thing about this is that there are a lot of different types of soups. It's impossible to get sick of soup because you can make a different one each week or so. 

Try searching over the Internet some soup recipes, I'm sure you will find plenty! 

I personally enjoy soups a lot, what I enjoy the most is how simple it is to cook some!

Give it a try! 

[CountryGymBunny]

One of my favourites at the moment is Chilli. I cook a batch up on the weekend and freeze it for lunch throughout the week. There are plenty of high protein and low carb recipes on the internet 

I always chuck any leftover veg into my blender at the end of each week to make tasty soups - although sometimes they can be a little carb-heavy depending on what goes into them! Leftover veg can also be used to make veggie fritters, pair these with Greek Yogurt and they make a really nutritional and high protein lunch.

You could also try mixing your salads up with different ingredients, at the moment I love adding 25g of pesto pasta and high protein cheese just to make it even tastier and reach my macros! Experiment with different protein sources too, tuna, pulled pork, marinated chicken, boiled eggs - the list goes on! 

Hope this helps 

[SunsetRunner]

There are plenty of ways to make salads interesting. I for once make them always with different ingredients, adding quinoa, sometimes cooked oats, dressing with natural or Greek yoghurt, mixing vegetables and fruits etc. But sometimes I also need a break from salads 😉 Recently I discovered lentils ( red, green ). I know they were always there but it never occurred to me to try them. For lunch I make lentils soup, I make a vegetable chilli adding lentils, yesterday I made a red curry with red and green lentils, coconut milk, fried aubergine, steamed swede and green beans and served it with quinoa. Since I moved near my workplace I tend to cook fresh lunch almost every day ( meals that cooking takes 15-30 minutes to prepare, rarely longer ) and try to make always something different. Salads, if using same ingredients may get boring as everything else. Sometimes changing a single ingredient may make a completely new meal. I repeat always same breakfast, which is a porridge. I tried to make it in a million ways already and still, I find new ways that I can't get bored with it ( I even made it with spinach and kale or beetroots - all is permitted in my kitchen 😄 ). Be creative and don't be afraid to experiment 😉

[ReneeWilliamson]

Combination of bread cubes, lettuce, cucumber, tomatoes, carrots, bell pepper, apple and onion, the shallots, vinegar, mustard and ¼ salt and ⅛ tsp pepper. Whisk in the oil. This is my diet salad for every morning as a breakfast snacks.

[SantiR]

Have you tried grabbing your salad and wrapping it up on a whole wheat tortilla? It is not a salad anymore, it is now a wrap! 

Honestly, I love wraps! You can wrap whatever you want to eat, its so cool! 

[SunsetRunner]

@SantiR I do that every now and then and can confirm it really brings something new to the table 🙂 I make salad wrap sandwiches using different tortillas ( not only wheat but for example I like sweet potato tortilla ). For sure something to give a try!

[SantiR]

@SunsetRunner I know! Best thing ever! Wow, looking forward to try different tortillas, specially sweet potato ones! 

Thanks for sharing that with me!