Healthy Lunch Meal Prep to get you through your work week

Healthy Lunch Meal Prep To Get You Through Your Work Week

Dearests,
 
With some or most of us now heading back to work I have created a week's worth of lunch prep recipes that you can use. These will keep you eating healthy and save you precious time during the week as you can put these recipes together quickly on a Sunday evening to get you through the entire week. Best of all, they taste delicious and actually keep you full until dinner time.
 
So let's jump right in.
 
Granola, Fruit & Yogurt
 
This is one of my favorites as it is so easy to put together, it keeps you full for longer, is easily portable and by making your own homemade granola you have extra for meals to come breakfast or lunch.
 
Ingredients:

• 1 Large Container Greek yogurt
• Liquid Honey (to taste)
• Granola (see recipe from previous blog post HERE)
• Blueberries
• Raspberries
• Strawberries

 
Directions:
 
First make the easiest but most delicious batch of homemade granola that there is.  I love it so much I already have it in another post of mine, get the recipe HERE.  Then scoop out the amount of Greek yogurt you would like into a tightly sealable container and mix it with liquid honey until it reaches your desired sweetness. Wash the berries and cut the strawberries into bite sized pieces and put on top of the yogurt and close the container.  In a separate container place the amount of granola you desire and put the rest in another air tight container to be used for other meals.  Then just mix together at work to ensure crunchiness and freshness.
 
Summer Spinach Salad
 
Ok, the truth is that I eat this all year through and not just the summer but it is perfect for the hot weather!
 
Ingredients:

• Washed bag of Baby Spinach
• Roasted chestnuts (You can buy these pre-roasted in a package at most grocery stores)
• Small Package non-salted almond slivers (usually get this in your baking aisle)
• Sesame seeds
• Blueberries
• Raspberries
• Purple Grapes
• Dressing of your choice (raspberry vinaigrette or poppy seed dressing)

 
Directions:
 
This recipe will make two salads.  Start toasting the sunflower seeds and the almond slivers in a pan on the stove at medium heat.  Keep an eye on them as they can easily burn.  Stir often, they are done when they are lightly browned and golden.  In the meantime, split the spinach between two containers.  Chop the bag of chestnuts into small pieces (about the size of the almond slivers) and put on top of the spinach and split between the two containers.  Wash the berries and split between the two salads. Wash the grapes, cut them in half and split between the 2 salads.  Top with the cooled nuts and seeds.  In another 2 small containers put in your desired amount of your favorite store bought salad dressing to keep it simple.  My favorite to use is poppy seed dressing but you could also use a raspberry vinaigrette or a balsamic dressing of your choosing.  Then when at work just mix in the dressing and enjoy. 
 
This salad is light, crisp and delicious but also fills you up! And you decide how much or how little fruit, nuts and seeds go on the salad.

Chicken Fajitas / Chicken Quesadillas
 
This one is a super bonus because the prep is essentially 2-for-1, where you can two different meals using the same one sheet pan oven prep that is fast and convenient.
 
Ingredients:

• Package of Chicken Chunks (Or 2 chicken breasts cut into chunk sized pieces)
• Red Pepper
• Yellow Pepper
• Purple Onion
• Packet of Taco Seasoning
• Shredded mozzarella & cheddar
• Sour Cream
• Salsa of your choosing
• Whole wheat wraps

 
Directions:
 
Pre-heat your oven to 200 degrees.  Line a baking sheet with parchment paper to avoid sticking and make easier clean-up.  Coat the chicken chunks in the packet of taco seasoning and place in the center of the baking sheet.  Wash and chop the peppers into bite sized pieces and do the same with the onion.  Place the peppers on one side of the chicken and the onions on the other.  Cook in the oven for approximately 20 minutes or until the chicken is cooked. 
 
Fajitas:
 
Take half of the chicken, onions & peppers and put them in a sealed container.  In a smaller container mix the sour cream and salsa together to your desired taste and seal.  In a Ziploc bag or container put one or two of the wraps (However many you want) and do the same in another bag with your desired amount of shredded cheese. 
 
When at work, heat the chicken mix in the microwave and the assemble the wraps putting the chicken mix, cheese and sour cream, salsa mixture into the wrap and rolling it up.
 
Quesadillas:
 
Pre-heat a pan on medium on the stove.  Once pre-heated put in a wrap and put a layer of the shredded cheese across the top. On half of the wrap put the chicken, onions and peppers.  Fold the wrap in half using a spatula keeping the half with the chicken mixture on the bottom.  Cook by flipping on both sides until lightly toasted brown and cheese is melted.  Cut in half and put in sealed container once cooled.  Do the same sour cream and Salsa mix from the Fajitas in another small container.  When at work just heat up the quesadillas to your desired temperature (or eat cold, it is also good) and dip in the sauce and enjoy.
 
All of these recipes are super delicious, healthy but satisfying and don't make you want to take a nap at work after eating. The best part is you could get all these done within an hour to an hour and half on a Sunday so you are set for your full week and you decide how much or how little you want.
 
If you want to get these recipes on free downloadable recipe cards to make your life even easier click HERE. 

Recipe Card Preview

​Please, I would love to hear your feedback on these recipes and which one was your favorite.  Try these out I promise you that you will be happy you did! 
 
Design YOUR Life ~ Be Authentic. Be You.  Be Sharp
 
With Love.