(Closed) Good leftovers to bring for lunch all week?

posted 8 years ago in Fitness
Post # 3
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

I have a really good healthy chicken enchilada recipe.

One recipe makes 6 servings and is SO good. Tastes SO decadent, but is pretty low cal and the only carbs are 1 corn tortilla per enchilada.

If this sounds good to you, let me know and I’ll dig up the recipe.

Post # 5
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

6 servings (1 enchilada per serving)


cooking spray   


1/2 cup(s) onion(s), Chopped   


2 item(s) bell pepper(s), Chopped (3/4 cup) (medium)   

1/4 cup(s) all-purpose flour   

3/4 tsp ground coriander   

1/4 tsp black pepper, Dash   

1 cup(s) low-fat shredded cheddar cheese   


1 cup(s) fat-free sour cream   


2 breast(s) chicken breast, cooked and shredded 


2 1/2 cup(s) fat-free, reduced-sodium chicken broth, Cooked and chopped   


1/4 cup(s) salsa   

6 medium flour tortilla(s), 6 inch   


Preheat oven to 350
Sautee onion and bell pepper in a sauce pan w/ cooking spray.
Combine flour, corriander, and black pepper in a medium bowl, gradually add broth, whisking until well-blended.
Add to saucepan and bring to a boil. Cook for 3 min or until thick stirring frequently.
Remove from heat, stir in cheese and sour cream.
Combine 1 cup cheese mixture with chicken and salsa in a bowl.
Spread 1/2 cup chicken mixture down center of each tortilla, roll up. Place in a 13 X 9 inch baking dish coated w/ cooking spray. Pour remainign cheese mixture over tortillas. Bake at 350 for 20 min or until bubbly.

Post # 6
103 posts
Blushing bee
  • Wedding: February 2011

Here are some ideas that have worked for me:

Frittata or quiche (I make mine with skim milk and mostly egg whites and lots of veggies)

Stir fry

Chicken-Sometimes I cook up a package of chicken breasts and then make them into chicken salad, chicken sandwiches, etc during the week

Chicken pot pie (I replace the gravy with FF cream of mushroom soup, and use tons of veggies)




Post # 7
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

@inahat: Oh yeah… curries are good too!

Here’s a potato and spinach curry:



4 medium tomato(es)   

2 Tbsp canola oil   


2 medium onion(s)   

1 Tbsp ginger root   

1 clove(s) garlic clove(s) (medium)   

2 Tbsp ground coriander   


1 pound(s) potato, baked   


2 1/2 cup(s) vegetable broth   

1 Tbsp Thai Kitchen Red curry paste   


8 oz leaf spinach   


Put tomatoes in a heaproof bowl and vocver with boiling water. Leave for 203 mint hen plunge into cold water and peel off the skins. Cut each tomato into quarters and discard the seeds and central core. Set aside.
Heat oil in preheated wok. Add onions, ginger, and garlic and stir fry over medium-high heat for 2-3 min or until starting to soften. Add the coriander and potatoes and stirfry fo r203 min. Add teh stock and curry paste an dbring to a boil. Stirring occasionally. Reduce the heat and simmer gently for 10-15 min, or until the potatoes are tender.
Add spinach and the tomato quarters adn cook, stiring, for 1 min, or until the spincah has wilted. Serve w/ rice or noodles.


Chicken Curry (4 servings)


1 Tbsp curry powder   

2 tsp olive oil   


2 item(s) chicken breast, cooked, skinless   

1 tsp hot pepper sauce   

2 clove(s) garlic clove(s) (medium)   


1 medium onion(s)   


2 medium uncooked potato(es)   


1 Tbsp scallion(s)   


Wash, peel, and cut the potatoes into cubes (the size can vary – go by your personal preference). Set aside.

Cut chicken into smaller pieces. Wash with vinegar or lime. Rinse the chicken and drain. Add a few teaspoons garlic powder, a little pepper sauce and salt to taste and any other all purpose seasoning. Mix so that all seasoning is spread around evenly. Set aside to marinate while you make the other preparations.

Chop half the onion. Slice green onion and chop garlic cloves into small pieces.

Heat a large pot on med-high heat for a minute. Add small amount of oil (about a pot spoon). Wait about 30 seconds so the oil heats up and then add onion, green onion and garlic. Simmer for a few minutes.

Add chicken and mix well. Add curry powder (about a pot spoon or more). Mix well and cover the pot and let cook. Taste the sauce and add more salt if desired.

After the chicken has been cooking for about 10-15 minutes, add the potatoes.

Stir occasionally until chicken is cooked (approx. 20 – 30 minutes total cooking time).


Red Lentil Curry (8 servings):



2 cup(s) dry lentils   

1 Tbsp vegetable oil   

2 Tbsp thai curry paste   

1 Tbsp curry powder   


1 large vidalia onion(s), diced   

1 tsp ground turmeric   

1 tsp Durkee Ground Cumin Seed   

1 tsp chili powder   

1 tsp table salt   

1 tsp sugar   

1 tsp garlic clove(s), minced   

1 tsp ginger root, minced   


14 1/4 oz canned tomato puree   


Wash lentils in cold water until water runs clear. Put lentils in a pot with water to cover and simmer covered until lentils are tender.
While the lentils are cooking, caramelize onions in the vegetable oil in a large sauce pan.
While onions are cooking, combine curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger in a mixing bowl. Mix well. When onions are cooked, ad curry mixture to the onions and cook over high head stiring constantly for 1 to 2 min.
Stir in tomato puree and reduce heat, allow the curry base to simmer until lentils are ready.
When letnis are tender, drain them briefly. Mix the curry base into lentils and serve.

Post # 8
659 posts
Busy bee
  • Wedding: March 2011

I’m on weight watchers and I regularly bring portioned out pasta (leftovers), soup, grain salads (like quinoa or barley) and stuff like that. 

Post # 9
1270 posts
Bumble bee
  • Wedding: April 2011

Ok, this is something really simple that I take for lunch all the time. It’s not even necessarily a “real” meal, but it’s sooo healthy. It has so many amazing things for you in it, it’s a wonderful diet food!

All I do is brown some ground turkey.

i mix it with a little olive oil and balsalmic vinigrette and italian seasonings in a tupperware. This is just so it’s not too dry.

I add diced tomatoes and avacadoes (you can also add those purple onions).

I then add some low-fat feta cheese.

You mix it all together.

It has a ton of protein, the healthy fats in the avacado, and it’s pretty filling. No carbs at all!

Post # 10
54 posts
Worker bee

I just recently got this recipe:


3-4 chicken breasts

1 can of black beans

1 jar of salsa

1 packet of taco seasoning.


Put all of that in a crock pot on high for about 6 hours.  (Sometimes I add a little chicken broth to make it super moist.)  The consistency is somewhat like a pulled chicken or brisket.  I put it on salads, sandwiches, make wraps with it – or just dip in some baked tostitos.  It is really yummy!  I’m a big fan of my slow cooker and use it all the time.  Perfect for meals to last through out the week!


Also – turkey chili is a good option for the winter….




Post # 11
14183 posts
Honey Beekeeper
  • Wedding: June 2009

What about whole wheat carbs? If you nix carbs completely, I think you’re pretty much stuck with veggies+protein, in which case stir fry and grilled kabob type dishes come to mind.

pastas are good–i actually have spaghetti squash with mushrooms, sliced turkey, low fat ricotta cheese, artichokes, and homemade pasta sauce for lunch today. But since it’s spaghetti squash, it won’t weigh me down as heavily. 

When i was seeing a nutritionist, my prescribed lunch was a whole grain of some kind, a protein, and a fruit or vegetable.

I used to grill chicken breasts in batches, though and steam up a variety of vegetables to go with them, just package them up for lunches.

Another good option (a little summery maybe) is a bean salad. I like to mix two different kinds of beans, vinegar, oil, sugar, seasonings, and add in chopped celery, onion, peppers, corn, tomatoes, etc. It’s refreshing but filling. It’s good on top of chicken and fish, too

Post # 12
1251 posts
Bumble bee

This is my standby-it’s delicious and leaves me totally satisfied.

There isn’t a real recipe for it, I just sort of throw it all together in the pot and let it simmer.

1 Onion

1 Can of Corn

2 Cans of Black Beans

1/2 cup Salsa (I like the fresh stuff that is refrigerated) 

Bell Peppers


I normally eat it on brown rice, but it is also very good on it’s own. 

Post # 13
659 posts
Busy bee
  • Wedding: March 2011

spaghetti squash is awesome at lunch – I keep smart balance in the fridge here so I have had spaghetti squash with smart balance and salt/pepper topped with leftover chicken. 

I also will add a roasted sweet potato topped with some black beans is a good lunch.

Post # 14
177 posts
Blushing bee
  • Wedding: October 2011

I’m soooo not good for advice on going without carbs, but I’ve been trying to choose healthier carbs lately, and working on some of my own packed lunches.

The Pioneer Woman/Ree Drummond’s sesame noodles are a staple for me… they’re soooo good, and you can make them with whole wheat angel hair pasta. I also love brown rice with about anything — with veggies or leftover meat or just plain with an interesting sauce.

The topic ‘Good leftovers to bring for lunch all week?’ is closed to new replies.

Find Amazing Vendors