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11 Easy Lunches to Lose Weight

Stop waiting in line for too-expensive salads or sandwiches that pack on double your daily calorie needs. Our Fitterati and favorite fit bloggers share their best DIY lunch recipes so you can save some cash and lose weight at the same time.

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Hummus and Roasted Veggie Pizza
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Hummus and Roasted Veggie Pizza


1 soft tortilla shell
Handful of your favorite veggies (try spinach, tomatoes, and zucchini)
1 tablespoon olive oil
1 garlic clove, minced
Salt and pepper, to taste
Crumbled goat cheese


1. Roast veggies for about 20 minutes at 350°F with the olive oil, garlic, salt, and pepper.

2. Top your favorite type of tortilla with hummus (store-bought or homemade), add the roasted veggies and some goat cheese, then bake for 10 minutes at 350°F.

3. Slice and enjoy!

From Gina of Fitnessista

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Prev 2 of 12 Next

Quinoa Edamame Salad


1/4 cup dry quinoa
1 cup shelled edamame
8-10 grape tomatoes, sliced in half
1/3 cup chopped onion
2-3 tablespoons vegetable broth

For the dressing

2 lemons, squeezed
2 teaspoons Dijon mustard
1 teaspoon agave nectar
Sprinkle of cumin or black pepper


1. Cook quinoa in a pot with about 1 cup water until it becomes like rice.

2. In a heated pan, pour the vegetable broth and simmer. Add onions, tomatoes, and edamame. Transfer quinoa to heated pan and stir-fry.

3. Add dressing on top and serve. Makes one hearty meal or two smaller portions.

From Cassey of Blogilates

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Prev 3 of 12 Next

5-Minute Turkey, Avocado, and Hummus Wrap


1 whole wheat tortilla
2-3 tablespoons red pepper hummus
3 slices low-sodium deli turkey
1/4 avocado, sliced
Pickle slices


Spread tortilla with hummus, then layer on turkey, avocado, and pickle slices. Roll, then slice. Makes 1 wrap.

From Kristin of Iowa Girl Eats

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Turkey Chili Taco Soup


1 1/3 pounds 99 percent lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 ounces RO*TEL Tomatoes and Green Chilies
15 ounces canned or frozen corn, thawed and drained
15 ounces kidney beans, drained
8 ounces tomato sauce
16 ounces fat-free refried beans
1 packet reduced sodium taco seasoning
2 1/2 cups fat-free low-sodium chicken broth


1. In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook for 2-3 minutes.

2. Add tomatoes, corn, kidney beans, tomato sauce, refried beans, taco seasoning, and chicken broth. Bring to a boil and simmer for 10-15 minutes.

3. Optional: Serve with a few baked tortilla chips and your favorite toppings such as low-fat sour cream, jalapenos, reduced-fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers for individual portions for future meals. Serves 9 with a serving size of 1 1/4 cups.

From Gina of Skinny Taste

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Sweet Tuna Salad


1 can tuna in water, drained
3-4 tablespoon sweet relish
2 tablespoon plain Greek yogurt
1 tablespoon honey mustard
Salt and pepper
Optional add-ins: onions, baby carrots, cucumbers, celery, corn, dried cranberries, or chopped grapes


Combine all ingredients in a bowl, mix together and enjoy on top of a bed of lettuce, in a sandwich or pita, or scooped up with your favorite whole-grain crackers.

From Courtney of Sweet Tooth Sweet Life

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Pasta 'n' Peas


2 ounces whole wheat rotini or penne
2 teaspoons olive oil
2-3 cloves garlic, minced
1/2 cup frozen peas
1 tablespoon Parmesan cheese


1. Cook pasta according to package directions.

2. While pasta is cooking, heat oil over medium heat.

3. Add garlic to oil and cook until garlic is translucent, being careful not to burn it (lower the heat if needed).

4. Add the peas and cook until heated through.

5. Drain the pasta when it's done cooking, then add it to the peas and garlic. Toss to coat and serve.

From Katie of Runs for Cookies

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Prev 7 of 12 Next

Cheesy Chicken Wrap


1 spinach tortilla
1 Laughing Cow Sun Dried Tomato cheese wedge
Sliced deli meat (for an extra kick try Boar's Head Cajun Chicken)
Tomato slices
Fresh spinach leaves
Any other fresh vegetables


1. Spread the Laughing Cow cheese wedge all over the tortilla.

2. Layer fresh spinach leaves on tortilla.

3. On one end, layer the deli meat, along with fresh vegetables.

4. Roll up starting with the end with meat and vegetables.

5. Slice in half and serve.

From Jennifer of It Sux to Be Fat

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Prev 8 of 12 Next

Kicka** Kale Salad


2 cups kale, washed and roughly chopped
1/4 cup garbanzo beans, rinsed and drained
1/4 cup avocado, chopped
1 handful alfalfa sprouts or pea shoots
1 carrot, chopped
1 Persian cucumber, chopped
1/2 red pepper, chopped
2 tablespoons sunflower seeds or chopped walnuts
Optional: 1/2 apple, chopped, 4 ounces grilled chicken or sliced turkey
2 tablespoons dressing

Dressing Ingredients

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon mustard
1/2 lemon, juiced
Salt and pepper, to taste


Combine all ingredients in a large mixing bowl. Toss with dressing and dig in!

From Caitlin of Caitlin Lives Well

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Prev 9 of 12 Next

Mexican Cauliflower "Rice" Bowl


1 head cauliflower
1/2 red pepper
1/2 cup black beans
1/2 cup pineapple, cubed
1/4 cup red onion
1/2 avocado, cubed
1 carrot, diced
Cumin, cinnamon, red pepper flakes, salt, and pepper to taste


1. Cut cauliflower and red pepper into pieces and place in a food processor or blender. Pulse the pieces until they are the size and consistency of rice.

2. Transfer "rice" to a medium bowl. Top with remaining ingredients and sprinkle with cumin, cinnamon, red pepper flakes, and salt and pepper.

From Laura of Sprint 2 the Table

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Burrito Salad


1 1/2 cups lettuce
1/2 cup brown rice, cooked
1/3 cup black beans, cooked
1 cup vegetables (try tomatoes, red peppers, onions, or roasted sweet potatoes)
2 tablespoons avocado or guacamole
2 tablespoons salsa
Sprinkle of low-fat cheese


1. Place lettuce in large Tupperware container.

2. Add the rice and beans.

3. Top with your choice of vegetables, plus salsa and cheese (if desired).

4. Eat cold or microwave for 20 seconds and serve.

From Lindsay of The Lean Green Bean

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Southwest Chicken Quinoa


1 tablespoon olive oil
1/2 green pepper, chopped
1/2 onion, chopped
1 pound chicken, cooked and diced
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon salt
3 cups quinoa, cooked
1 cup low fat plain Greek yogurt
1/2 cup cilantro


1. Saut? vegetables in olive oil until tender.

2. Add the spices and chicken to the vegetable mixture and cook for 2 minutes.

3. Combine quinoa and the vegetable mixture, then stir in Greek yogurt.

4. Last, stir in cilantro and top with salsa.

From Mary of Food and Fun on the Run

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3/25/2014 06:17:57 PM Report Abuse
dcaldwell211 wrote:

Lots of great recipes but no nutritional info included :-(

3/24/2014 12:43:13 PM Report Abuse
riveracm25 wrote:

This sounds delicious! You could also put a bit of Balsamic Vinegrette on it. I think I'll make it tomorrow!

9/15/2013 09:34:40 PM Report Abuse
socialmedia14 wrote:

Thanks for valuable information.

1/29/2013 03:24:16 AM Report Abuse
yeonhy wrote:

Exactly. How are we supposed to know what we are taking in?

10/25/2012 10:53:54 AM Report Abuse

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