Packing a healthy, balanced lunch keeps your body fueled for the day – and helps you steer clear of fast food, takeout and vending machines. You’ll eat healthier, cut calories and save money by bringing a lunch from home. That’s why we’re challenging you to incorporate this healthy habit into your lifestyle and pack yourself a lunch Monday through Friday for four weeks. But don’t worry – we’ve made it super simple.
Below you’ll find two recipes for each week: one for a main lunch and one for a snack. Twice a week, on Sunday and Wednesday, you’ll take a little bit of time to prepare your meals. Each recipe makes one meal, so you’ll have to multiply it by the number of lunches you’re making at a time.
Tip: get your food storage containers and reusable lunch bag ready.
We’ve made each recipe nutritious, delicious and simple, so it won’t take too long to prepare, but feel free to use any of your own favorite recipes too. By the end of the four weeks, you’ll be a meal prep pro and on your way to developing healthier habits that will help you reach your weight loss goals. Are you up for the challenge?
Here’s how it works:
- Each Sunday and Wednesday, use the recipes below to prepare your lunches and snacks for that week. Each recipe makes a lunch and snack for one day.
- Post about your journey using #MyGoalsMyWay for a chance to win free products and swag!
- Take Hydroxycut® supplements twice a day to give you an extra boost and make the most of your efforts. Not sure which Hydroxycut is right for you? Take our quiz.
Remember, consistency with your diet, exercise and Hydroxycut supplements is key if you want to see results. So what are you waiting for? Get started today and be on your way to getting fit and feeling amazing. Your waistline and wallet will thank you.
Week 1
Chicken Burrito Bowl (approx. 475 calories)
4 oz. grilled chicken breast, no skin
½ cup cooked brown rice, seasoned with paprika, cumin, cayenne and pepper
¼ cup black beans
¼ cup corn, canned
5 grape tomatoes
½ cup kale, chopped
1 tbsp. avocado lime dressing
Snack (approx. 114 calories)
½ cup plain Greek yogurt
½ cup raspberries
½ cup blueberries
Week 2
Teriyaki Salmon Bowl (approx. 372 calories)
6 oz. salmon fillet, cooked
½ cup cooked brown rice
½ bell pepper, stir-fried
½ cup broccoli, stir-fried
¼ white onion, stir-fried
¼ cup chopped or sliced carrots, stir-fried
1 tbsp. low-fat teriyaki sauce
Snack (approx. 175 calories)
2 rice cakes
1 tbsp. natural peanut butter
Week 3
Moroccan Chickpea Quinoa Salad (approx. 319 calories)
½ cup cooked quinoa
1/8 cup matchstick carrots
¼ cup chickpeas
1 tbsp. golden raisins
1 tbsp. pistachios
½ tbsp. parsley, chopped
½ tbsp. olive oil
1 tsp. lemon juice
½ tsp. honey
¼ tsp. cumin powder
Pinch of salt
Snack (approx. 115 calories)
2 multigrain flatbread crackers
1 tbsp. hummus
Week 4
Mediterranean Chicken Salad (approx. 413 calories)
4 oz. grilled chicken breast
½ cup cooked bulgur (can be swapped with quinoa or brown rice)
2 tbsp. feta cheese, crumbled
1 celery stalk, finely chopped
½ bell pepper, finely chopped
½ tomato, chopped
¼ red onion, chopped
1 tbsp. low-fat Greek dressing
Snack (approx. 170 calories)
1 apple
1 tbsp. almond butter
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