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Lunch
Mar 6, 2014 10:28:36 GMT 10
Post by sealion on Mar 6, 2014 10:28:36 GMT 10
Does anyone else here make a big batch of food on Sunday then proceed to eat that throughout the week for their lunches?
I usually roast up ~2.5kg of meat, cook 4 heads of broccoli and 1kg of mushrooms, then proceed to eat that for lunches.
It can get a bit taxing on the 4th-5th day though of the same grueling meal.
What do you guys like to have for lunch?
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gp
MSIC
Posts: 1,189
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Lunch
Mar 6, 2014 11:13:06 GMT 10
Post by gp on Mar 6, 2014 11:13:06 GMT 10
I started doing that during my cut but have been slack this year.
IMO it's definitely the way to go.
I was going with 1.5kg of chicken breast or thighs marinated in tandoori paste and greek yoghurt, then roasting it up. This was good for 3 lunches. On the remaining two days, I would have chilli con carne. 500g ground beef over 2 days.
I then keep a 2kg bag of mixed frozen veggies at work (carrots, cauli and broccoli) to have as sides. I would also take in some avvos to have with the chilli.
Something like 80g of protein and few carbs per lunch.
I need to get back onto that. It was working really well.
My healthy takeaway option is a half roast chicken from Woolworths and either frozen veg or a pre-prepared Greek salad. Usually there is older chicken priced to clear at $4, so you can get half a chicken and salad for under $10.
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Lunch
Mar 6, 2014 11:35:59 GMT 10
Post by sealion on Mar 6, 2014 11:35:59 GMT 10
I just ate a subway and threw out my home prepared lunch.
Just couldnt face it today. Usually happens about once every three months - which i guess isnt too bad.
Cooking things with flavour is probably an option i should be taking
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gp
MSIC
Posts: 1,189
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Lunch
Mar 6, 2014 11:43:30 GMT 10
Post by gp on Mar 6, 2014 11:43:30 GMT 10
Haha.
Get some paste or herb rubs from the spice section and marinate your meat.
I reckon you need to cook at least 2 variations so you can alternate them M W F and Tu Th. Or make Friday a takeaway day.
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Lunch
Mar 6, 2014 15:34:04 GMT 10
Post by aljada on Mar 6, 2014 15:34:04 GMT 10
I tend to make a slow-cooked stew on a Sunday and eat it for lunch all week. I tend to change the exact ingredients week to week, but it's usually 2-3 kgs of meat plus whatever vegetables seem to fit with the theme of the flavouring.
This weeks was 1 kg kangaroo mince, 1 kg low quality diced beef, 300 grams kidney beans, 150 grams each split peas and barley (all dry weights), tomatoes, lots of paprika, some garlic, oregano, rosemary and salt. Plus water for the beans/peas/barley.
Was bored of it on Tuesday, I think because I've been using kangaroo mince and kidney beans a lot recently. I was thinking next week might be a soupier preparation using a leg of lamb and some potatoes/mushrooms/leeks/carrots.
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Lunch
Mar 7, 2014 13:02:22 GMT 10
Post by pritchard on Mar 7, 2014 13:02:22 GMT 10
I have salad and tuna most days. I buy bags of salad leaf through the week and just throw in a couple of a cans of tuna, sometimes with some olive oil. Not very exciting, but low carb/high protein.
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