Chicken Pasta Salad - Toss together: 12 oz cubed, cooked chicken breast, 2 cups whole wheat pasta, 1 cup rinsed red kidney beans, 2 oz cubed cheddar cheese, 1 cup diced tomato, 1 cup chopped raw broccoli, 2 Tablespoons Light Italian Dressing. Divide into 4 containers and place in refrigerator.
Butternut Squash Soup (prepackaged) with Whole Wheat Tuna Pita Pocket (made with Light mayo and minced celery) topped with tomato & lettuce
Cottage Cheese with Apple Butter - Place the following in 4 bowls or take-away containers and mix well: 2 cups low-fat cottage cheese, 4 Tablespoons apple butter, unsweetened, 2 sliced bananas, 3 Tablespoons sunflower or other seeds. Serve with whole wheat toast and baby carrots
Whole Wheat Egg Salad Sandwich with Tomatoes and Lettuce. Serve with fresh fruit.
Chicken Burrito - Whole wheat tortillas filled with portions of the following fixins: 2 cups cubed or shredded chicken (can use the whole, cooked chicken from the grocery store), 1 cup vegetarian refried beans, 1 cup cooked brown rice, 1 cup shredded Romaine lettuce, 1 cup diced tomato, salsa to taste. Sour cream or shredded cheese optional.
For me, the hardest part about eating clean is planning and shopping. The planning is now done! Now I just need to shope and do a little prep. Here are some other items on my "To Do" list:
WEEK-END PREP: Go shopping! : ) Cook and pull off chicken (can use whole chicken, thighs or drumsticks) for Monday and Friday recipes. Freeze or refrigerate until needed.
THURSDAY PREP: Cook a double recipe of Brown Rice (I like Lundberg's Brown Rice Blends) and consider having as a dinner side dish, while using leftovers for Fridays' Chicken Burritos.