Lunch for a Month: 31 Grab-and-Go Meals Under 400 Calories

Lunch for a Month: 31 Grab-and-Go Meals Under 400 Calories

Today’s post is brought to you by Shape.com 

Pesto, Sun-Dried Tomato, and White Bean Salad

1 OF 31

1/2 cup white beans tossed with 1 tablespoon jarred pesto, 6 sliced sun-dried tomatoes, and 2 cups baby arugula: 245 calories

Chicken Salad Pita

2 OF 31

1 whole-wheat pita (6 1/2-inch diameter) stuffed with 1/2 cup chopped leftover chicken breast, 1/2 grated apple, and 1 tablespoon lowfat Greek yogurt: 344 calories

Vegetarian Mediterranean Wrap

3 OF 31

1/4 cup hummus, 1 sliced tomato, 1 tablespoon feta, and 4 chopped black olives wrapped in a whole-wheat tortilla: 296 calories

 

Summer Rolls

4 OF 31

Divide 12 large cooked shrimp and 1 cup each bean spouts and shredded cabbage between 4 rehydrated rice paper sheets and wrap up burrito-style: 287 calories

Club Salad

5 OF 31

2 slices deli turkey, 1 cup grape tomatoes, 1 slice crumbled bacon, and 2 cups chopped iceberg lettuce tossed in 1 tablespoon lowfat mayo. Serve with 5 pita chips: 254 calories

Goat Cheese Lentil and Couscous Salad

6 OF 31

1/4 cup cooked lentils mixed with 1/2 cup cooked whole-wheat couscous, 3/4 cup cherry tomatoes, and 2 tablespoons crumbled goat cheese: 223 calories

Marinated Kale and Chicken Salad

7 OF 31

Add 2 tablespoons fresh lemon juice and 1 tablespoon olive oil to 2 cups shredded kale and let marinate overnight. Toss in 1/2 cup diced leftover chicken and 1 tablespoon dried currants: 333 calories

Vegan Pate

8 OF 31

1/4 cup cooked lentils pureed with 2 tablespoons walnuts and 1 tablespoon olive oil. Serve with 4 whole-wheat crackers and 4 large olives: 371 calories

Sushi Sandwich

9 OF 31

2 slices deli turkey, 1/4 cup grated part-skim mozzarella, and 1 chopped roasted red pepper rolled into a whole-wheat tortilla and sliced into rounds, sushi-style: 296 calories

Roasted Vegetable Sandwich

10 OF 31

1 roasted red pepper and 2 slices roasted eggplant with 1 slice provolone cheese on whole-grain bread: 310 calories

Apple Sandwich

11 OF 31

Core 1 apple and slice horizontally into 4 slices. Sandwich 1 tablespoon cashew butter topped with 1 tablespoon pepitas (green pumpkin seeds) between slices to make 2 sandwiches (or 1 big one): 234 calories

 

Chicken Salad Salad

12 OF 31

1/2 cup diced chicken mixed with 2 tablespoons lowfat mayo, 1 tablespoon raw pistachios, and 1/4 cup pomegranate seeds over 3 cups mixed spring greens: 286 calories

Bento Box

13 OF 31

1/2 cup each cooked brown rice and prepared seaweed salad with 1/4 cup each cubed marinated tofu and edamame: 312 calories

Spicy Chickpeas and Tuna

14 OF 31

3 ounces olive-oil packed light tuna (drained) with 1/2 cup chickpeas and cayenne to taste over 2 cups chopped romaine lettuce: 290 calories

Curry Egg Salad

15 OF 31

Mix 2 hard-boiled eggs with 2 tablespoons lowfat Greek yogurt and 1 tablespoon hot curry powder. Serve with 3 papadums (thin lentil flatbreads): 251 calories

Beet and Goat Cheese Salad

16 OF 31

2 chopped roasted beets tossed with 2 cups baby spinach, 1 tablespoon olive oil, and 2 tablespoons crumbled goat cheese: 242 calories

Chilled Cucumber and Avocado Soup

17 OF 31

Puree 1/2 cucumber, 1 avocado, and juice of 1 lime: 365 calories

 

Provolone Pasta with Beans and Tomatoes

18 OF 31

1 cup cooked whole-wheat pasta tossed with 1 cup steamed string beans, 1/2 cup halved cherry tomatoes, and 1 tablespoon grated provolone: 249 calories

Chili Pita

19 OF 31

1 whole-wheat pita (6 1/2-inch diameter) stuffed with 1/4 cup each refried beans and salsa and 2 tablespoons shredded sharp cheddar cheese: 300 calories

Avocado-Turkey Rolls

20 OF 31

4 slices deli turkey rolled with 1/4 sliced avocado, 1 slice crumbled bacon, 4 large lettuce leaves, and 1/2 teaspoon smoked paprika: 264 calories

Mustard Hummus Mash

21 OF 31

1/2 cup chickpeas mashed with 2 tablespoons each mustard and lowfat mayo on 2 slices toasted whole-wheat bread: 350 calories

Breakfast for Lunch

22 OF 31

Soak 1/2 cup oats in 1/2 cup lowfat milk overnight, and add 1/2 sliced banana and 1 tablespoon chopped walnuts before you dig in: 305 calories

 

Quick Quinoa Tabbouleh

23 OF 31

1 cup chopped tomatoes and 1/2 cup sliced cucumbers with 1/4 cup chopped parsley leaves over 1 cup cooked quinoa: 267 calories

Sesame Salmon Lettuce Wraps

24 OF 31

3 ounces canned wild salmon tossed with 1 cup broccoli slaw and 2 tablespoons sesame dressing wrapped in 4 large lettuce leaves: 300 calories

AB&B

25 OF 31

1 tablespoon almond butter and 1/2 sliced banana sandwich on whole-wheat cinnamon bread: 331 calories

Peanut Chicken Pita

26 OF 31

1/2 cup chopped chicken mixed with 2 tablespoons each bottled peanut sauce and chopped cilantro, stuffed into a whole-wheat pita (6 1/2-inch diameter): 379 calories

Tarragon Caprese Salad

27 OF 31

2 ounces sliced fresh mozzarella with 2 sliced beefsteak tomatoes and 2 tablespoons chopped fresh tarragon: 246 calories

Mexican Quinoa

28 OF 31

1/2 cup cooked quinoa tossed with 1/4 cup each black beans and thawed corn kernels, 1 diced red pepper, and chipotle chili powder to taste: 240 calories

Roast Beef Wrap

29 OF 31

3 ounces lean deli roast beef, 1 cup bagged coleslaw mix, and 1 tablespoon horseradish in a whole-wheat wrap: 267 calories

Bagel with Lox

30 OF 31

2 tablespoons vegetable cream cheese, 2 slices smoked salmon, and 1 tablespoon fresh dill on bagel thins: 250 calories

2-Bean Grilled Chicken Salad

31 OF 31

1/2 cup chopped grilled chicken on 2 cups romaine with 1/4 cup each small white and black beans, 1/8 sliced red onion, 2 tablespoons cilantro, and juice of 1 lime: 259 calories

 

Broccoli Melts

broccoli melt ingredients, clean eating, healthy snacks

If you’re trying to work your way into a healthier diet, but not ready to plunge right into Lentils and Kale for dinner, this will make for an excellent “gateway” snack.

We found this delicious looking recipe on smittenkitchen.com this morning, and can’t wait to try it. For set by step pictures, visit the smittenkitchen site. For a healthier version, I suggest cutting back on the provolone.

Broccoli Melts

I usually make this with broccolini, which I prefer because it much less notably discolors when hit with lemon juice. Outside of aesthetics, both broccolini and regular broccoli work the same here, and are equally delicious. If you’re the sort of person who enjoys anchovies, they meld well here with the garlic and pepper flakes.

Yield: 8 small-medium open-faced melts

1 pound broccolini or regular broccoli
2 tablespoons olive oil
3 cloves garlic, minced
A few pinches red pepper flakes, to taste
Finely grated zest, then juice, of 1/2 lemon (juice before zesting only if you enjoy being grumpy)
Coarse salt, to taste
1/2 cup finely grated aged pecorino romano cheese
8 thin slices totally unfancy deli provolone
8 slices bread of your choice

If using broccolini, cut it into 2-inch segments. If regular broccoli, peel the stems with a vegetable peeler first so that they cook evenly, and cut the rest into large chunks.

Pour about 1-inch puddle of salted water into a large sauté pan and bring to a boil. Add broccoli and cover with a lid and boil/steam for 2 minutes. Drain well and pat dry on paper towels, wringing out as much extra liquid as possible. Chop into small (roughly 1/2-inch) bits.

Wipe sauté pan dry and heat over medium. Add olive oil and let it heat for a full minute. Add garlic and pepper flakes, cooking for 1 minutes, or until the garlic is just beginning to turn golden. Add the broccoli and cook 1 to 2 minutes more, seasoning with salt. Transfer mixture to a bowl and add lemon zest, juice, pecorino and more salt and pepper flakes to taste.

Heat broiler. Arrange slices of bread on a tray and lightly toast on both sides. Scoop broccoli mixture onto each slice of bread, lay a slice of provolone over it and run under the broiler until cheese has melted and begun to blister. Eat. Repeat. Don’t forget to share, or at least hide the evidence if you decide not to.

broccoli melts, healthy recipes

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Source: smittenkitchen.com

Cinna-Crunch Power Smoothie

smoothie picture

Who doesn’t love Cinnamon Toast Crunch. It’s actually my personal all-time favorite cereal – so when I came across this recipe on fitbottomeats.com, I just had to share it. It’s quick, easy, healthy and most importantly DELICIOUS!

Ingredients
  • ½ cup plain Greek yogurt
  • 1 frozen banana
  • ¼ cup almond butter
  • ½ cup Cinnamon Toast Crunch cereal
  • 1 cup skim milk
Instructions
  1. Add all ingredients in a blender and blend until smooth.
  2. Top with some extra cereal squares and serve.

You can see the nutritional facts listed below. Don’t freak out when you see the 19g of fat! Our bodies need fat (if you missed our post A Beginner’s Guide to Fat be sure to read it). You’ll see of the 19g of fat only 2g are saturated fat. The best part of all is that the protein in this smoothie packs a punch accounting for 42% of your daily value!

nutritional facts for cinna crunch smoothie

 

Recipe credit: Leslie Baradel of My Menu Pal

 

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Copy Cat Recipe: P.F. Changs Lettuce Wraps

pf changs lettuce wraps

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time 20 minutes

Yield 4 servings

A copycat recipe that you can easily make right at home in just 20 minutes!

Ingredients

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Make Turkey Cutlets w/ Braised Red Cabbage
Instructions

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Notes

Adapted from Eat. Drink. Love.

Credit: damdelicious.net

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