BBS Lunch Ideas
Earlier this week we talked about the Transformation Kit and how it works. Today we’ll be sharing three easy lunch ideas for you to use while you’re working on transforming your life with the Better Body System! The awesome thing about these recipes is that not only are they easy and delicious, but you can also make a large batch and enjoy them throughout the rest of the week!
Lemon Marinated Chicken
- 1 pound chicken boneless, skinless
- ¼ cup olive oil
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic, minced
- 2 tablespoons lemon juice
- ½ tsp lemon zest
- 1 teaspoon honey
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Pour the oil into a sealable, gallon-sized plastic bag along with the Italian seasoning, salt, pepper, garlic, lemon juice, lemon zest, and honey. Shake to combine. This will be your marinade.
- Place the chicken into the bag. You can leave it whole, or cut it into small strips for easier cooking and serving. Marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- Heat a grill or skillet over medium-high heat.
- Add the chicken to the pan, ensuring that you don’t overcrowd, and cook for 4-5 minutes on each side. Cook until the center of the chicken is no longer pink.
- Sprinkle with chopped parsley if desired. Eat alone for Protein Days, or in a salad or wrap on Meal Days!
- Non-stick cooking spray
- 4 eggs
- 1 cup chopped veggies of your choice (Meal Days only)
- Cheddar cheese, shredded
- 8 slices of ham
- In a small bowl, whisk the eggs and cheese together. Use the cheddar cheese sparingly unless you are including it as one of your servings of protein.
- Heat a saute pan to medium heat after spraying it with non-stick cooking spray. Saute the vegetables for a few minutes until they become soft.
- Add the egg and cheese mixture to the pan. If you are preparing this for a Protein Day, skip the veggies and go straight to this step. Scramble the eggs until they are cooked through.
- On a flat surface, lay out two pieces of ham next to each other. Spoon some of the egg mixture into the center, and roll them up to create a “burrito.”
- Place the rolls back into the pan if you would like to lightly brown them. You can also just store them in the fridge and heat them up when you are ready to eat!
Garlic Butter Steak with Zucchini Noodles
- 3 tbsp butter
- 6 cloves garlic, minced
- 1 tbsp low sodium soy sauce
- ½ tsp garlic powder
- 1 tbsp olive oil
- 1 lb sirloin steak, cut into small pieces
- 1 tbsp parsley, chopped
- 4 large zucchini, spiralized or cut into thin strips
- Add the butter and garlic to a small pan over low medium heat. Cook until the butter has melted and the garlic starts to turn brown. Stir in the soy sauce and garlic powder.
- In a separate large, cast iron skillet, bring the olive oil to high heat. Once it begins to shimmer, add the steak.
- Cook 1-2 minutes on each side, browning them before flipping.
- Once the steak is almost completely cooked, pour two-thirds of the butter sauce over top. Stir to ensure that it has been completely coated, then cook until it’s done. Garnish with parsley as desired. Portion out and set into meal prep containers.
- Add the zucchini noodles to the same pan you cooked the steak in, not removing any leftover sauce from the steak. Add the remaining butter sauce and cook until the noodles are soft. Drain water or excess sauce, then add them to the containers with the steak.