Salads are a wonderful, tasty option for being healthy. If you are craving for something delicious, perhaps you can indulge in some of your favorite foods on Sunday. But, do keep a watch on those calories and make it a point to burn them, starting from Monday.
Lunch Option for Monday – Greek Chopped Salad
In a bowl, mix 2 cups Romaine lettuce, 2 tablespoons feta cheese, 1 wheat pita bread, half a cup garbanzo beans and cucumber, each, crumbled feta cheese, torn Romaine lettuce, and chopped pita bread. Top with 2 tablespoons low-fat vinaigrette, toss the salad properly, and enjoy.
Lunch Option for Tuesday – Tomato and Cheese Sandwich
In a blender, puree 6 oz. low-fat cottage cheese and empty into a small bowl. Add garlic, 2 tablespoons of chives, salt, and black pepper. Mix properly. Spread this mixture on one half of a bagel and place 4 tomato slices on top. Place the other bagel half and eat it with an orange.
Lunch Option for Wednesday – Spinach and Feta Burger
Cook 1 vegetarian patty in the microwave and place on one half of a whole-wheat bun. Add 2 tablespoons feta cheese and a few spinach leaves from the top. Place the other bun half and enjoy the burger with a sliced pear. You can even add light mayonnaise or ranch dressing for the burger.
Lunch Option for Thursday – Tuna Wrap
In a bowl, mix 3 oz. light tuna, 1 tablespoon extra virgin olive oil, half a cup of tomatoes and baby spinach each, salt, black pepper, and half a lemon. Spread over 2 whole-grain tortillas and evenly distribute the mixture on top the tortillas properly. Roll the wrap properly, cut them in half, and enjoy.
Lunch Option for Friday – Turkey and Greens Soup
Heat oil in a pan. Cook 1 cup carrot and onion each, for a few minutes. Add 8 oz. ground turkey breast with sme seasoning, salt, and pepper. Cook until the pink color is gone. Add three-fourth cup of barley and cook for 2 more minutes. Then, add water and 4 cups of chicken broth. Bring the mixture to a boil, reduce heat, and add 2 cups of mustard greens. Once barley is cooked, your lunch is ready.
Lunch Option for Saturday – Pizza Roll Ups
Roll an 8 oz. whole-wheat flour tortilla flat and generously spread 2 tablespoons pizza sauce all over it. Spread a layer of 12 baby spinach leaves and add 3 tablespoons part-skim mozzarella cheese on top. Keep the tortilla on a microwavable plate and melt the cheese properly in the microwave. Once ready, roll the tortilla carefully and cut the pizza into small pieces. You can even add julienned onion, jalapeños, and any other toppings you like on normal pizza.