To continue my series in Healthy January Meal Planning for my lunches for the work week, I had to pick something in my pantry since I wasn’t able to plan much before grocery shopping because of the snow storm that hit in my area. So I went with canned tuna and canned chicken and set to making healthy options for make ahead lunches.
The first set of two lunches is Basil Chicken Salad. I found this recipe through a Pinterest link from Damn Delicious found here. Canned chicken mixed with equal parts basil pesto and Greek yogurt make for a yummy, healthy alternative to chicken salad. I also added a few capers on top to add a little kick and really give in to the Italian flavor. I am going to pile mine on wheat bread, roma tomato slices, and spinach leaves. Simple yet delicious!
My next set of two meals are with the canned tuna, Skinny Tuna Cakes with a Chipotle May0 from Skinny Mom found here. After mixing tuna, chopped onion, old bay seasoning, panko bread crumbs, and two egg whites refrigerate for one hour. Make four patties and skillet cook with cooking spray til both sides are brown. I put two patties on top of a spinach and carrot salad with a little homemade balsamic vinaigrette. On top of each patty I added a dollop of Chipotle Mayo which is light mayonnaise, chili powder, and lime juice. Might be some of the best canned tuna I will have ever had!
I hope you have the opportunity to try one of these recipes and if you do I would love to know what you think. I would also love to hear if you have any other meal plan suggestions. January is almost done but I am going to keep making make ahead meals. It’s been saving me money and I love the new flavors I have been challenging myself with. I will probably keep posting them here but I am also getting ready to start a new series so stay tuned!
It’s week 2 of my Healthy January Work Week Lunch Prep and I am super excited! Week 1’s meals were fabulous and I am really looking forward to what Week 2 has in store!
This week I have been craving Chinese food, it’s one of my favorites but it’s not so healthy. So my goal was to make ahead some Chinese inspired healthiness…thus Chinese Chicken Lettuce Wraps. Inside this delectable mix is grilled chicken, carrots, water chesnuts, bean sprouts, and onion with a little low sodium soy and a small dab of oyster sauce because a little goes a long way. Put that along with some lettuce leafs and we have wraps! I know it is not the healthiest but I have learned when you have cravings to give in but in the freshest way possible. Otherwise in my case, I give in, go all out, and regret my choices later.
Next I worked on a Baked Tilapia with Roasted Sweet Potatoes and Rainbow Carrots. This is just something I threw together based on what I had in my house and again by listening to my cravings. First in a pan I placed chopped sweet potatoes and rainbow carrots drizzled with olive oil and seasoned with salt and pepper. I roasted these at 400 degrees for 33 minutes. I left them on the pan but scooted them all to one side. On the other side I placed the tilapia filets down with one tab of low fat butter on each and seasoned with seasoned salt, pepper, fresh basil, paprika, and lemon juice. I put the pan back in the oven for an additional 12-13 minutes, until the fish got flaky. Yum, yum!
I did another week long breakfast as an added bonus…Egg Omlets in a Muffin Pan. Again I used what I had on hand, but I used this recipe from Lauren Conrad as a base for cooking time/temp. For mine I used cooked, crumbled sausage, roma tomatoes, spinach, garlic, onion, sprinkled fresh basil on top, and of course, eggs. Bake at 350 degrees for 18-20 minutes. Once cooled, I placed two omelets in baggies and I will reheat for 1-1.5 minutes and then instant, delicious breakfast!
I hope you will try at least one of these make ahead meals and that you enjoy the week ahead! Let me know what you think, if you try them, or if you have any suggestions for next week’s meal prep. Bon appetit!