I most often have salads for lunch.
I cook up a pound or two of the little chicken tenders (tenderloin) each week and put them on top of spinach, caesar or mixed salads.
You can get really creative with salads - some people seem to think salad=lettuce. Mine have romaine or leaf, cucumber, radish, cauliflower bits, thin slice of onion, red pepper, etc.
I also cook up sausage meat and keep it in the fridge (like Italian or chorizo) and then put it on top of spinach salad with sauteed mushrooms, onion, olives, sun-dried tomatoes and asiago. You can cook the mushrooms in advance too - but that and the sausage is best warm so use your microwave. A delicious dressing can be made for the top by mixing a bit of mayo, and the olive oil from your sun-dried tomatoes. So yummy.
I know salads can seem like a pain in the butt, but if you get some Ziploc bags with veggies cleaned and prepped once a week they actually go together really fast. I can make a big salad (using prepared veggies) in the time it would take to make a P & B sandwich -- no problemo!
Chicken wings cooked in advance with some celery sticks is another option.
I switched from eggs to protein shakes (1 scoop of Whey protein, .5 c plain, full fat yogurt, bit of frozen berries, ice) in about week 3 for my breakfasts. That freed up eggs for other parts of the day, when for some reason they are more palatable. Don't like eggs first thing in the AM! (Did all this while remaining at Induction levels, by the way. Nearly 4 months in and still losing great!)
Karen's Vegetable Cream Soup from the recipes page is also a good lunch, and can be made in advance. Very low carb. Easily reheated in the micro.
Leftovers from dinner are good, too. Just make extra the night before.
Hope that gives you some ideas. You're doing great! I love your attitude -- it's the key to your inevitable success!
K.