Lunch/Snack/Dinner
- Tuna & Salmon salad
- Lemon & Thyme chicken with couscous & roasted Mediterranean vegetables
- Lemon & Thyme chicken with a roasted Mediterranean pasta salad
- Herbed salmon on a bed of rocket, side of couscous and sautéed Asparagus
- Snack- hummus with sautéed Asparagus, green olives stuffed with Parmesan, carrots & cherry tomato.
Tuna & Salmon salad;
- Cans of tuna & salmon of your choice
- Leafy salad leaves ( this is all whatever you prefer really, any salad mix will do)
- Thinly slices purple cabbage
- Finely diced Spanish onion
- Cherry tomatoes halved
- Sun dried tomatoes
- Can of 5 bean mix
Dressing;
- Lemon juice
- Dried oregano
- Olive oil
- Salt and pepper
- Approx 1 Tbsp of water
Note;
– Mix the salad leaves with the sundried tomatoes, onion & cabbage. DONOT mix the tomatoes or dressing just the ingredients above. Place the salad leaf mix in a container followed by flakes of tuna and salmon and then the halved tomatoes… ensuring the inside is facing up- this will ensure the freshness of the salad for the next few days. Separately, mix the dressing together and using a baster or funnel pour into each bottle. These bottles can be found at Daiso the $2.80 store.
Thyme & Lemon chicken Marinade;
- Dried Thyme
- Fresh Thyme sprigs
- Lemon slices
- Lemon juice
- Olive oil
- 500 Grams chicken
- Salt and pepper
Tip;
– Use a zip lock bag fold it over a small bowl and place the chicken marinade and chicken into the bag, seal it well and then shake the bag allowing the marinade to coat the chicken evenly. This is a mess free way when meal prepping.
The remaining of the sides and Snacks are all pretty straight forward and can be store bought and made at home.
Enjoy!
