From turkey taco bowls to hen zoodle soup, these 5 lunch recipes are made for one so that you gained’t must eat the identical lunch all week. Double the recipes when you’re cooking for 2 or wish to have leftovers for the next day.
1. CHICKEN SALAD LETTUCE WRAPS
four ounces (118 ml) grilled hen, diced
1/four cup (59 ml) celery, diced
1/four cup (59 ml) carrot, diced
three tablespoons (44 ml) Greek yogurt
1 teaspoon (5 ml) Dijon mustard
1/four avocado, diced
four massive lettuce leaves
Combine diced hen, celery, carrot, Greek yogurt and mustard collectively in a bowl. Divide between lettuce leaves and high with avocado.
Diet (per serving): Energy: 255; Complete Fats: 7g; Saturated Fats: 6g; Monounsaturated Fats: 7g; Ldl cholesterol: 56mg; Sodium: 256mg; Carbohydrate: 15g; Dietary Fiber: 4g; Sugar: 14g; Protein: 33g
2. BELL PEPPER NACHOS
1 bell pepper, lower into 1-inch (2.5 cm) chunks to resemble chips
three ounces (88 ml) lean floor beef, cooked
2 ounces (59 ml) cheddar cheese, shredded
2 tablespoons (29.5 ml) salsa
1 tablespoon (15 ml) guacamole
Place bell pepper items in a single layer on a baking sheet. Prime with floor beef and cheese.
Broil till cheese is melted. Prime with salsa and guacamole and serve.
Diet (per serving): Energy: 371; Complete Fats: 24g; Saturated Fats: 12g; Monounsaturated Fats: 5g; Ldl cholesterol: 107mg; Sodium: 537mg; Carbohydrate: 8g; Dietary Fiber: 5g; Sugar: 1g; Protein: 32g
three. TURKEY TACO BOWL WITH CAULIFLOWER RICE
four ounces (118 ml) lean floor turkey
2 teaspoons (10 ml) taco seasoning
1 cup (236 ml) riced cauliflower
1/four cup (59 ml) bell peppers, chopped
1/four cup (59 ml) tomatoes, chopped
1 ounce (29 ml) shredded cheddar cheese
2 tablespoons (29 ml) salsa
In a small skillet set over medium-high warmth, brown floor turkey. Add taco seasoning.
Warmth cauliflower rice in a bowl and high with floor turkey, bell peppers, tomatoes, cheddar and salsa.
Diet (per serving): Energy: 307; Complete Fats: 16g; Saturated Fats: 6g; Monounsaturated Fats: 2g; Ldl cholesterol: 134mg; Sodium: 420mg; Carbohydrate: 16g; Dietary Fiber: 3g; Sugar: 5g; Protein: 36g
four. BLT LETTUCE WRAP
2 strips cooked turkey bacon, halved
four slices tomato
2 hard-boiled eggs, sliced
1 tablespoon (15 ml) mayonnaise
1 wedge lemon
four massive lettuce leaves
Divide bacon, tomatoes, hard-boiled eggs and mayonnaise between lettuce leaves. Prime with fresh-squeezed lemon.
Diet (per serving): Energy: 335; Complete Fats: 25g; Saturated Fats: 7g; Monounsaturated Fats: 6g; Ldl cholesterol: 350mg; Sodium: 532mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 1g; Protein: 18g
5. CHICKEN ZOODLE SOUP
2 teaspoons (9.9 ml) olive oil
1/three cup (79 ml) celery, diced
1/three cup (79 ml) carrot, diced
four ounces (118 ml) cooked hen, shredded
2 cups (473 ml) hen broth
1 zucchini, spiralized
1 tablespoon (15 ml) dill, chopped
Saute celery and carrot with olive oil in massive pan for five minutes. Add cooked hen and broth and simmer till greens are tender.
Pour soup over spiralized zucchini, sprinkle with dill and serve.
Diet (per serving): Energy: 383; Complete Fats: 16g; Saturated Fats: 3g; Monounsaturated Fats: 7g; Ldl cholesterol: 22mg; Sodium: 145mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 6g; Protein: 43g
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