Hello person reading this! This is extremely delicious and versatile grilled chicken you can use in many ways throughout the week. You can use olive oil instead of the mayonnaise called for in this recipe but I use mayonnaise for a few reasons. It doesn't burn as easily as olive oil. It also integrates with the lemon juice a little better - and I like the overall flavor it gives to this chicken.
For best results, do not over-cook the chicken. Actual cook time will depend on how thick the chicken breast is but typically it is just a few mintues per side. I usually flip the first side of the chicken when I see the outer rim of the chicken change in opacity. The outer edges of the chicken change from pink to a whiter color. The second side will need about the same amount of time as the first, but use a meat thermometer to determine the internal temperature of the chicken which should be 165 degrees F.
Recommended time for marinating in the refrigerator is 45 minutes - 1 hour. You can let it marinate longer but it affects the texture of the chicken, and I find the flavor to be too lemony if it marinates for too long.
Note: If you use boneless, skinless chicken thighs (instead of chicken breast), you can omit the mayonnaise (or olive oil) all together.
You can prepare and cook this in advance to use it for sandwiches, salads, wraps or on its own with vegetables or another side dish.
These potato skins are filled with center cut bacon, fresh broccoli, sour cream and chives. It's a quick and really tasty lunch you can make on weekends to change things up a bit. Just 5 SmartPoints for 2 halves on Green and Blue, or 3 SmartPoints for 2 halves on Purple.
This simple dish makes a good party appetizer but I've also had it as a meal for lunch. You'll want to cut the cucumber and avocado around the same size and shape of the shrimp. Then just use a carrot peel to hold it together.
This recipe is sponsored by my friends and partners at Seafood at Home. They are a great resource for recipes and ideas for all kinds of seafood.
1 serving is 6 pieces
Recipe makes 12 pieces. Nutrition facts exclude Soy Sauce.
I use precooked chicken for this salad (either shredded or grilled) seasoned with ground cumin, chili powder, garlic powder, salt and pepper. The fresh cilantro and lime juice give it a restaurant quality taste. The salsa, sour cream and lime juice are the dressing for the salad.
You can make this salad in advance and store it in the refrigerator up to 4 days. Just be sure to assemble it as described in the instructions.
To keep this salad fresh for a few days, assemble the ingredients in a bowl starting with the lettuce first. Keep the Romaine on one side of the bowl, and Arugula on the other side. Once the lettuce is in the bowl, place the remaining ingredients on top (grouped together by ingredients). Do not toss together or add dressing until you are just about ready to eat it. To keep the apples from browning, rub them with a little lemon juice.
To keep this salad fresh for a few days, assemble the ingredients in a bowl starting with the lettuce first. Keep the Romaine on one side of the bowl, and Arugula on the other side. Once the lettuce is in the bowl, place the remaining ingredients on top (grouped together by ingredients). Do not toss together or add dressing until you are just about ready to eat it.
Dressings that go well with this: a simple lemon vinaigrette
Recipe makes 1 salad (32 oz container). WW SmartPoints and nutrition values exclude dressing.
To keep this salad fresh for a few days, assemble the ingredients in a bowl starting with the lettuce first. Keep the Romaine on one side of the bowl, and Spinach on the other side. Once the lettuce is in the bowl, place the remaining ingredients on top (grouped together by ingredients). Do not toss together or add dressing until you are just about ready to eat it.
A very basic but delicious soup you can make in advance and enjoy all week long. Simple, tasty and filling. It makes a good dinner when paired with breadsticks and a salad. My kids enjoy it, and I can eat leftovers for lunch the next day.
I use a whole chicken for chicken soup because the bones in the chicken give the soup a good flavor.
Tip for selecting a chicken for soup: choose Whole Young Chicken (not a "Roaster").
Recipe makes 6 servings. Serving size: about 2 1/2 cups
A little something different to mix up your lunch line-up. The apples and onions are sliced and heated in a pan on the stovetop to give it a nice little carmelization. The dressing is Trader Joe's Champagne Pear Vinaigrette. If you don't have a Trader Joe's nearby, you can mix up something similar with this home-made Champagne Vinaigrette Recipe here.
I used Tumaro's Premium White wraps here, which are just 1 SmartPoint (all plans). This specific wrap recipe includes smoked salmon, lettuce and a tbsp of sour cream. Really simple, but delicious and filling!
Nutritional values for Everything seasoning could not be obtained so it is not included for this recipe.
I am a huge fan of Subway's Sweet Onion Teriyaki Sub. So I made my own. This version is all that! I highly recommend the Amoroso's club rolls from Aldi for this. They are soft and awesome and 4 SmartPoints on all plans.
Recipe makes 1 serving - with leftover Sweet Onion Teriyaki Sauce to save for use on other dishes throughout the week.
Super satisfying and tasty lunch. This wrap has real bacon (center cut), pre-cooked roasted turkey breast, spring mix lettuce, tomato and balsamic dressing. Strawberries go well with balsamic dressing so I had those on the side.
Recipe makes 1 wrap.
WW SmartPoints and nutrition information based on Trader Joe's pre-cooked roasted turkey breast, Trader Joe's low-carb whole-wheat wrap, Oscar Meyer Center Cut Bacon and Trader Joe's Balsamic & Fig Vinaigrette dressing.
Just 6 WW SmartPoints for this cheeseburger that has real ground beef, a normal size bun and a slice of Velveeta cheese.
I used Trader Joe's brand 96% lean ground beef, Trader Joe's Whole Wheat hamburger buns, a slice of Velveeta cheese , pickles, lettuce and tomato! The beef is not crazy juicy but not terribly dry either. It's a good tasty burger for weeknight summer grilling for sure.
I love the 10 Vegetable Soup from Panera Bread, so I decided to make my own version for Meal Prep. This does not taste "exactly" like Panera's version but I think it's pretty close. I replaced the grains used in the original recipe with lentils and used ingredients I had on hand. It turned out really tasty.
Recipe makes about 6 two-cup servings. WW SmartPoints and nutrition information excludes the breadsticks shown in the photo.
A fun and delicious lunch to pack up and go, or eat at home. All ingredients used for this can be found at Trader Joe's (except this specific brand of shrimp), or you can find similar items at your local grocery store but just keep in mind that it may impact the nutritional values. See quick video demonstration for specific items used.
This is a tasty wrap with lots of crunchy texture. It has a bunch of Trader Joe's finds in it. The wrap itself (which is a small whole wheat low carb wrap), sliced roasted turkey breast, the Spicy Peanut Vinaigrette and the soy beans are all from Trader Joe's.
I make this on meal prep day to have throughout the week. Sometimes I just heat it up in the jar, or add it to a corn tortilla to make it a taco. It's also good as a dip with corn crackers. I used 93% lean ground chicken because I find the extra lean chicken (97% lean) to be too dry.
The green apple slaw gives this wrap sweet and tangy flavor, and a little crunch. I used parchment paper around the wrap to hold this together and prevent it from spilling out the bottom. The wrap is a small low-carb whole wheat tortilla for 1 SmartPoint. The shredded chicken was left over from a roaster I made the night before.
Super satisfying salad you can make for lunch or dinner. Easy to put together. Recipe makes 1 salad and 1 serving of dressing but you will have left-over shaved beef, which you can use in many ways: 1. For fajitas in flour tortillas 2. Additional salads. 3. Store in a container in the refrigerator for later use. Use in place of ground beef for chili, soups, vegetable stir fry, etc.
I found these really cute Chinese food take-out containers and chop sticks. It's just a fun way to enjoy a tasty, crunchy salad. I found the water chestnuts and chow mein noodles in the international section of my local grocery store. The pork is left-over from a roast I did the night before.
If you do not use fresh herbs to season your food, you are missing out on life. Not dried herbs, but fresh herbs. The fresh basil, sun-dried tomatoes, parmesan and balsamic dressing are a delicious combination, mimicking anti-pasta salad. I also love Arugula lettuce.
You can find the recipe for Balsamic Vinaigrette here >. Points value and nutrition information for this recipe excludes balsamic vinaigrette dressing.
Hello person reading this. This is a regular in my soup line-up. I like to cook the Ditalini pasta separate so it doesn't get soggy for leftovers. I make a big batch of this on the weekend and freeze it so I have it for many lunches and dinners to come. Recipe makes about 6 two-cup servings.
I love the texture and flavors in this Asian inspired salad. You can find canned water chestnuts in the International section of most grocery stores (sliced or diced). For dressing, I recommend the Panera Bread Asian Style Vinaigrette which is 1 SmartPoint for 2 tbsp (all WW plans). A lot of mainstream grocery stores carry this dressing in the produce section (refrigerated).
Recipe makes 1 large salad. SmartPoints values and nutrition information exclude dressing.
Don't worry if you get a little egg spillage over the edges of the waffle iron when you cook this. This fritatta bakes up nice and fluffy. When it's finished cooking, use a spatula to lift and remove it from the iron.
I used a 7" round waffle iron for this recipe. If your waffle iron is a different size, you may need to adjust the ingredients to better fit the waffle iron.
Recipe makes 2 servings (1/2 of the frittata is one serving).
To keep this salad fresh for a few days, assemble the ingredients in a bowl starting with the lettuce first. Once the lettuce is in the bowl, place the remaining ingredients on top (grouped together by ingredients). Do not toss together or add dressing until you are just about ready to eat it.
Store-bought dressing that goes well with this: Trader Joe's Green Goddess dressing, any type of Ranch.
Recipe makes 1 salad (32 oz container). WW SmartPoints and nutrition information excludes dressing.
This is not as much of a recipe as it is an idea and suggestion if you need a quick and easy lunch or dinner. I can't tell you how much I love these burgers from Trader Joe's. You can find them in the freezer section near the fish. The burger shown in the photo uses a home-made pretzel bun I had previously made, but I typically use the Trader Joe's Whole Wheat Sandwich Buns for this (which are 3 SmartPoints - all plans). The total calories and/or SmartPoints value for this burger, depends on the bun you use.
WW SmartPoints and Nutrition information for this recipe is based on 1 Mahi-mahi burger, 1 Trader Joe's Whole Wheat Sandwich Bun, lettuce and tomato.
WW SmartPoints and Nutrition information exclude dressing.
Add 1 additional SmartPoint if you use the dressing recipe listed here (it's 1 SmartPoint for all plans).
The Strawberry Poppyseed salad from Panera Bread is not served throughout the year, but you can enjoy this salad all year long. The Panera brand Poppyseed dressing is sold in many grocery stores (typically in the produce section, refrigerated).
WW SmartPoints values for this recipe excludes dressing (incase you want to use another dressing).
This makes a hearty, delicious lunch bowl you can eat at home, or easily pack up and go. It's fairly easy to put together if you purchase pre-cooked, peeled shrimp.
I purchased the frozen artichoke hearts from Trader Joe's. If you do not have a Trader Joe's in close proximity, they may be hard to find. You can use jarred artichokes instead, but they may not char as well as the frozen ones.