Lunch

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Veggie Burger

Veggie Burger

Simple and satisfying! Lunch is always a tough time for me. I’m on the go… I have to pick up kids from school, put kids down for a nap. There is always something going on. And, to top it off, when I plan my meals, I always leave the containers that are left over as much lunch, so I have to get creative with what I have.

What You Need:

Veggie Burger (of your choice) – I get mine at Aldi

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Avocado
Romaine Lettuce (or spinach)
Tomato
Red Onion

Directions:

  1. Cook veggie burger according to box instructions.
  2. Spread avocado and then add lettuce, tomato, and red onion.
  3. Enjoy! That’s it!

21-Day Fix Container Count:

Veggie Burger – 1 Red
Avocado – 1/2 Blue
Lettuce/Tomato/Red Onion – 1/2 Green

Tip:
If you have a yellow container left over for the day, create an open faced sandwich or even a full sandwich if you can!

 

Chicken Salad

Chicken Salad

Ok, I am a HUGE chicken salad fan, but like with mayonnaise, A LOT of mayonnaise. Well, once I got on the healthy eating wagon, I knew that my mayonnaise days were over. I either had to say goodbye to chicken salad forever, or I had to come up with something different to possibly take the place of my lunch love.
I tried so many different concoctions, and nothing worked. Nothing satisfied my chicken salad tastebuds, until this recipe. Now, let me tell you that I am not a greek yogurt fan at all. I will not eat it with anything else, but this works! It is really good, so fresh! Try it!

Serves 1

What You Need:

3/4 Cup Rotisserie Chicken
1/3 Cup Plain Greek Yogurt
1/2 Cup Red Grapes
2 Tbsp Almond Slices OR Chopped Walnuts
Black Pepper (to taste)

Directions:

  1. Shred rotisserie chicken (breast only) and measure 3/4 cup. Place in bowl.
  2. Measure 1/3 cup plain greek yogurt and mix with chicken.
  3. Clean and cut (in half) grapes and mix with chicken and yogurt.
  4. Mix in 2 tbsp almond slices or chopped walnuts (your choice/preference).
  5. Add black pepper to taste.
  6. Refrigerate for about 30 minutes to set.
  7. Mix again and serve over salad, in a sandwich, or by itself.

21 Day Fix Container Counts:

Chicken and Yogurt – 1 1/2 red
Grapes – 1/2 purple
Almond slices/chopped walnuts – 1 orange
Remember to add container counts if you are adding bread, lettuce, etc.

Tip:

You can definitely double or triple this recipe to last you a few days for leftovers. It’s a quick and easy meal to take on the go!

 

Chickpea and Avocado Wrap

Chickpea and Avocado Wrap

If you’re looking to get in your veggies and have a delicious sandwich, this is your go-to! It’s is SUPER easy (which I always love) and delicious. You know, I love having a group of people that share recipes all the time. This was one of those recipes. I decided to give it a try and changed it up a bit with what I had! I am definitely adding this to my lunch options for the future! Oh, and I have leftovers, so I’ll also eat some tomorrow.

What You Need:

(For the chickpea and avocado spread – serves 4)
1 avocado
1 (15.5 oz) can of chickpea (garbanzo) beans – rinsed and drained
4 tbsp lemon juice
Salt/Pepper to taste (don’t be conservative)

(For the wrap)
1/2 cup spinach
1/2 cup alfalfa
1/4 cup tomatoes
1/4 cup spread (above)
1 piece of multi-grain flatbread

Directions:

  1. Using a food processor, mix chickpeas, avocado, and lemon juice. Add a little water to make the mixture smoother.
  2. Place flatbread on your plate. Spread the chickpea and avocado spread on the entire piece of flatbread.
  3. Top with spinach, alfalfa, and tomatoes. Roll and cut in half.
  4. Serve immediately.

21-Day Fix Container Counts:

Spinach, Alfalfa, and Tomatoes – 1 1/4 green
Flatbread – 1 yellow
Chickpeas – 1/4 yellow
Avocado – 1/4 blue

Tip:

If you want to make this a heartier meal, add some grilled/rotisserie chicken (3/4 cup or 1 red container). DELICIOUS!

 

Rotisserie Chicken Salad

Rotisserie Chicken Salad

I LOVE everything about a rotisserie chicken. It takes the work out of making delicious, mouth-watering chicken, and it’s awesome for a ton of different meals. Shred it up, portion it out, and you are set. One of my favorites is a salad… plain and simple. You can get as creative as you like with a salad. Since I have been eating healthy, I would always frown upon having to eat a salad, but man, when I do, I always tell myself how delicious it is. It REALLY is delicious! And this one does not disappoint!

What You Need:

3/4 cup rotisserie chicken breast (shredded)
1 1/2 cups romaine lettuce
1 small tomato (diced)
1/2 yellow onion (diced)
1/4 cup whole-kernel corn (drained and rinsed)
2 tbsp black olives
Balsamic vinegar (healthiest version)

Directions:

  1. Put salad together with all ingredients above.
  2. Enjoy! (yes, it’s that simple)

21-Day Fix Container Counts:

Rotisserie Chicken – 1 red
Lettuce, onion, tomato, corn – 2 green
Black olives – 1 orange

Tip:

If you would like a different type of dressing, try this one below!

Homemade Dijon Vinaigrette 
-3 tbsp red wine vinegar
-3 tbsp fresh lemon juice
-3 tbsp dijon mustard
-2 cloves garlic, chopped
-1/4 tsp sea salt
-1/4 tsp black pepper
-6 tbsp extra virgin olive oil

Measure out 2 tbsp or 1 orange container.

 

Flatbread Veggie Pizza

Flatbread Veggie Pizza

I LOVE pizza, plain and simple. We have the best little family owned pizza place right down the street from our house. We know that on Mondays, they have amazing deals, and all we want is to indulge every Monday. Sometimes we do, but most times we do not. Soooooo, we had to come up with something to give us that pizza fix without ruining all of the other good choices we had made.

Insert the flatbread veggie pizza.

I am always trying to figure out ways to get those veggies in without just having a plain side every day… It can get boring, and I don’t do boring.

This is a simple lunch that even the kids can enjoy.

What You Need:

1 whole wheat or multi-grain flatbread
1/3 cup mozzarella cheese
Marinara sauce (enough to coat the flatbread)
1/2 cup combination of veggies of choice (I used green peppers, onions, tomatoes, and black olives)
Basil (I used dried)

Directions:

  1. Preheat oven to 350.
  2. Place flatbread on aluminum foil that has been sprayed with olive oil cooking spray.
  3. Spread a thin layer of marinara sauce on the flatbread. Leave a border around the edge as the crust.
  4. Sprinkle 1/3 cup of mozzarella cheese evenly.
  5. Cut veggies and sprinkle evenly over the cheese.
  6. Add basil over top.
  7. Bake for 15-20 minutes (or until crust begins to brown and cheese bubbles)
  8. Cut into four pieces and enjoy.

21-Day Fix Containers Counts:

Flatbread – 1 yellow
Cheese – 1 blue
Veggies – 1/2 cup
Olives – 1 orange
Marinara sauce – not enough to count

Tip:

This style of pizza can be modified to practically anything that you would enjoy! There are simply so many options. Have fun. Be creative! This simple meal could become a staple at your house, and you will never get bored with all of the options!

 

Buffalo Chicken Salad

Buffalo Chicken Salad
(Serves 4)

What You Need:

2 lbs chicken tenderloins
8 tbsp hot sauce (I use Frank’s) – will be divided
4 tbsp white vinegar
2 tsp garlic powder
2 tsp paprika
1 dash cayenne pepper
1 can of black beans – drained and rinsed
1 can of whole kernel corn – drained and rinsed
Romaine Lettuce
4 Roma Tomatoes
Bleu cheese crumbles
Organic ranch dressing

Directions:

For chicken:

  1. Combine 2 tbsp of hot sauce, vinegar, garlic powder, paprika, and cayenne pepper, in a small mixing bowl. Mix well.
  2. Add chicken. Toss to coat. Marinate covered in the refrigerator for about 30 minutes.
  3. You can either choose to grill the chicken or bake in the oven at 375 degrees.
  4. If grilling, lightly spray the chicken with olive oil cooking spray and grill until cooked through.
  5. If baking, place in baking dish sprayed with olive oil cooking spray. Bake for 12-15 minutes, or until the chicken is no longer pink in the middle.

For salad prep:

  1. Place 2 cups of romaine lettuce in each bowl.
  2. Add 1 diced roma tomato to each bowl.
  3. Drain and rinse black beans and corn. Mix together. Add 1/2 cup of corn/bean mixture into each bowl.
  4. Sprinkle with bleu cheese crumbles.
  5. Once chicken is cooked, place back into bowl and mix in the remaining 6 tbsp of hot sauce. Dice (3/4 cup) and place over top of each salad.
  6. Drizzle two tablespoons of dressing over top or place on the side.
  7. Enjoy!

21-Day Fix Container Counts:

Lettuce and Tomato – 1 1/2 green
Corn/Bean Mixture – 1 yellow
Chicken – 1 red
Bleu Cheese – 1/2 blue
Dressing – 1 orange

Tip:

See Buffalo Chicken Bowl recipe for a great leftover option!