LUNCH IDEAS from Spark Recipes

Cottage cheese salad

one container 1% milkfat cottage cheese
one container fat free cool whip
one package sugar free jello mix (i prefer strawberry or orange)
one can pineapple (tidbits or crushed)
one can mandarin oranges

Directions

In large bowl mix all ingredients, be sure to drain the fruit and the cottage cheese so that its not to soupy.
Its ready to eat, but best if refrigerated for an hour or so.
Number of Servings: 12

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 117.2

• Total Fat: 3.1 g
• Cholesterol: 2.6 mg
• Sodium: 281.0 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 0.3 g
• Protein: 8.4 g
• Sugar 5.9g

Homemade low fat chicken salad

1 1/2 lbs boneless skinless chicken breasts trimmed (weight is after trimming off all fat)
8 oz plain greek yogurt 
30 grapes (cut in half)
1 celery stalk chopped (about 1/2 cup)
1/4 cup almond slices
1/2 tsp black pepper
1/2 tsp seasond salt
1/2 tsp red pepper
1/2 tsp onion powder

Directions

Boil chicken in water till cooked all the way through.
While chicken is cooking cut grapes in half and chop up celery.
Measure out all spices and combine them together in a small bowl, set aside.
When chicken is completely cooked remove it from water and place it on a cutting board, letting it cool for a few minutes will make it easier to handle. Using a fork shred chicken.
In a large bowl add chicken, celery, grapes, greek yogurt, almonds and spice mixture. Stir till it is mixed well.
Makes 8 - 1/2 cup servings

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 152.1

• Total Fat: 5.4 g
• Cholesterol: 56.8 mg
• Sodium: 172.7 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 0.7 g
• Protein: 21.5 g
• Sugar 3.2g

Vegetable Roll Up

1 cup baby eggplant, diced
1 cup zucchini, diced
1 cup yellow squash, diced
1 small box mushrooms, diced
 

1 cup yellow onion, diced
1 cup red pepper, diced
4 whole wheat-low carb/low-fat large-size tortillas
5 tbsp low fat mayonnaise
 

1 tsp cumin
1/2 tsp sea salt
1 tbsp fresh garlic, minced
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp lemon juice or vinegar of choice

Directions

In a large bowl, add first 6 ingredients, toss with olive oil, salt and pepper.
Saute' in large skillet until veggies are tender.
Remove from heat and return to large bowl and set aside.
In a small bowl, mix mayo, cumin and pepper with 1 tbsp of lemon juice or vinegar.
Toss with veggies and place on tortilla.
Roll up and enjoy!
Number of Servings: 4

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.1

• Total Fat: 15.3 g
• Cholesterol: 6.6 mg
• Sodium: 677.0 mg
• Total Carbs: 23.9 g
• Dietary Fiber: 12.0 g
• Protein: 7.3 g
• Sugar 3.9g