This post is sponsored by Happy Egg Co, and all opinions are my own.
As a stay at home mom, I struggle with coming up with simple, healthy and satisfying lunch ideas. Here is a simple chef salad recipe complete that you can prep once and eat all week. It includes hard boiled eggs, cheese, avocado and turkey and will keep you full all afternoon.
You know that saying- a Sunday well spent, brings a week of content? Well, in this case a Sunday well spent, brings a week of salads! A few weeks ago, I shared a few little tips for how I have been trying to live healthier the past few months. Admittedly, spring break hit and I lost momentum. (even though I told myself not to let this happen!) So, in an attempt to regain some control – I decided to tackle having better lunch options on hand.
As a stay at home mom, I struggle with simple, healthy and satisfying lunch ideas. Lunch is usually an afterthought and something I pack for my kids in the morning but then don’t think about again until I am starving! I heard from several of you after I shared my simple Chopped Chicken and Avocado Salad that you would like some more ideas for easy lunches as well.
I like making Chef Salads because with enough protein filled ingredients, they actually fill you up and keep you full! And with a little Sunday prep work, it is easy to have ingredients on hand to make healthy salads all week. Of course, this would work great for working ladies too!
Here is what I do:
CHEF SALAD RECIPE – INGREDIENTS:
1 pound of sliced Turkey Deli Meat and/or Ham Deli Meat
1 Block of Cheese of Choice (or you can buy cubed cheese)
1 Package Cherry Tomatoes
1 Bag of Baby Carrots
Dressing of Choice- I like a Vinaigrette – Greek, Raspberry or Red Wine
CHEF SALAD RECIPE – INSTRUCTIONS:
- First, boil your Happy Egg Co. eggs. I recommend having at least 8 on hand for your salads for the week, but I like to go ahead and boil the entire dozen so I can grab a hard boiled egg mid-morning or afternoon for an easy on the go snack if I am hungry.
- Slice up the deli meat so that it is in easy to grab portions. Place in a container.
- Prep your cheese and place in a container.
- I usually peel a few hard-boiled eggs at a time so that I can just grab them.
- Wash tomatoes. Place in a container.
- Place carrots in a container.
- Wash avocados and place in a container. (I do not slice these up until I am ready to use them.)
For my chef salad, I used Organic Free-est of the Free Range™ Happy Eggs. These eggs help make the salad filling and are high in protein and contain vitamin B2, D, B6, B12, zinc, iron, and copper. These eggs can be found in yellow cartons while in store and you can find them at a store near you by clicking on the store locator here.
With just a little prep work on Sundays, I can be ready to put together a salad in just a few minutes throughout the week. I use these glass containers to just stack up in my fridge. I am ready to grab and go!
I hope you feel inspired to prep ingredients to have on hand to make salads for lunch next week. Just a little planning goes a long way and I know I need all the help I can get when it comes to finding a healthy routine.