One of my March goals was to make more lunches and not rely so heavily on frozen meals. 

My current thought process is to cook dinner on Sunday and making enough for lunch for two days.  First up this weekend were kabobs – kind of - without the stick.  I only have a small George Forman grill which is great for cooking up a burger or a chicken breast, not so great for kabobs.  Basically I just grilled the ‘ingredients’ one at a time.  First threw all the peppers on there, next the pineapple, then the cherry tomatoes then the beef.  Split it up into containers for two days of lunch and ate the rest for dinner.  Had that for lunch Monday and today (Wednesday).  Yesterday I had a business breakfast (omelet) and a business lunch (grilled salmon).  So even if I have frozen lunches the last two days, I am doing better.

Trying to think of things to cook for next week…probably something with chicken...