One reason I love the WW magazine so much is that they put in different menu ideas. I love to see what others are noshing on for their lunches and breakfasts. I need ideas! Especially things that are filling, delish, and are relatively easy to put together. So, here are some ideas that I've come up with.
This is such a filling lunch! I start with a large whole wheat pita, split and cut in half. I add a tablespoon of Miracle Whip to each half. Miracle Whip is only 1 point per serving...it may be 1 point for two servings...but I really can't remember at this moment. Either way, it's low. You could also use fat-free Italian dressing or maybe another salad dressing you like. Dijon mustard would be great too as would just plain ol' yellow. No points with the regular mustard!
Then chop chop chop your veggies. Here I used:
- Red pepper
- Grape Tomatoes
You could also use:
- Green Onion
- Green and Yellow Peppers
- Romaine Lettuce
- Shaved Carrot
- Roasted Red Pepper
I couldn't get enough of eating a giant fruit salad for my lunches one week. I mean, that's all I seemed to want. Yummy fruit! This day I ate a giant bowl of it, two rice cakes for 1 point, two WW muffins (2 points each) and jam (1 point). This day I didn't eat breakfast. Can you tell?
* Yummy alert! Have you ever added vanilla yogurt to your fruit? Wow, is that ever good! Mix one cup of vanilla yogurt (a milk serving and if you choose fat-free I think it's only 2 points per serving). Mix that in with a cup of grapes or a sliced banana or both. Wow. Sooo good.
Waffels with Fruit Topping
I've never ever been one for waffels. Ever. For whatever reason, I'm just not a fan. But, in the name of trying things new, I bought myself a box of frozen whole wheat fat-free blueberry waffels. Wow, what a long name. To elimante the calories of sugary syrup (the sugar-free doesn't interest me) and butter, I decided to smash a banana and use that as my topping. I don't think I'd want waffels any other way now! One banana was plenty for both waffels. I even added a bit of blueberry to the mash. When I have fresh strawberries, I'm going to try those mashed on my waffels. The day I ate this, I satisfied all the way until lunch. Very filling.
I don't know what you'd call this but boy, it is so easy and good. It's kind of a dump and heat kind of thing. Anyone can make it. First you gather your ingredients.
- One box of chicken stock (you could use two if you prefer a more brothy soup)
- Veggies - loads of them! (I keep lots of frozen veggies on hand to dump into dishes I am making. I used half a bag of California blend veggies and half a bag of corn.)
- Potatoes -peeled and cubed (I used a combo of red and white - use whatever you have. I used about 6.)
- One can of stewed tomatoes (diced if you have them, if they are whole, just dice yourself.)
- One onion - minced finely (Half if you're not an onion lover)
- Bean (if you feel like it. This was the first time I added beans [black eyed peas] Doens't need it if you don't like it.)
- 3 cloves of garlic - minced finely (I love the flavor it gives - add less if you want, but definatly have 1 clove)
- Extra-Virgin Olive Oil or non-stick cooking spray (I have the non-stick spray in my photo but I think I used EVOO)
In a large stockpot, heat oil and add onion. Cook until translucent. Add garlic. Do not burn the garlic. It can taste bitter. Next, add your tomatoes, beans, potatoes and chicken stock. Simmer for a few minutes. Stir. Add your frozen veggies. Simmer until potatoes are tender. Serve hot. This is also great for serving the next day. Mmm, mmm good!
Do you have any good ideas for lunches or breakfasts?