Between the money and calories, I think I need to try packing and bringing a lunch to work more frequently than I do now. I need lunch ideas. I do have access to a refrigerator and microwave at work. So suggestions that need to be kept cold or heated are welcome.
Canned/instant soups/noodles
Sandwiches
Leftovers
… Can’t think of anything else.
Leftover Indian or Mexican food is great and has the added benefit of driving the rest of the office crazy when they smell it and stare sadly at their PBJs.
And may I suggest to pack your lunch lovingly like you’re packing for a child or SO. It’s so easy to just throw stuff in a bag for oneself, but it makes a difference when you segment your own apple or slice a tomato, cucumber and pepper for a sandwich or add a little feta and basil to your salad. I find that if I put a little extra effort into making a lunch I look forward to eating I’m much less likely to give in and buy a lunch. If I grab a Lean Cuisine and a whole apple I end up ignoring both and going out on my break.
I like filling salads that can be assembled at mealtime (or that morning) from components prepared in advance, and which will keep a couple days in the fridge in separate containers and yield a few lunches from one prep. Niçoise salad is perfect. Here’s another.
* 1/4 cup soy sauce
* 1/4 cup chili-garlic sauce
* 2 tablespoons dark sesame oil
* 14 ounces extra firm tofu, drained and cubed
* 5 green onions, finely chopped
* 1/4 cup nonfat yogurt
* 2 tablespoons lemon juice
* 2 cups cooked short-grain brown rice
* 4 1/2 cups mixed baby greens
* 2 carrots, peeled
* 1 cucumber, sliced
* 1 avocado, peeled and sliced
* 1 tablespoon toasted sesame seeds
- Whisk together soy sauce, chili-garlic sauce, and sesame oil in bowl.
- Heat skillet over medium heat. Dip tofu in soy sauce mixture; cook until browned. Cool 10 minutes.
- Add green onions, yogurt, and lemon juice to remaining sauce mixture. Toss with tofu.
- Mound rice in serving bowls. Top with greens. Shave carrot strips over top with vegetable peeler. Top with tofu, cucumber, and avocado. Sprinkle with sesame seeds; serve with soy sauce mixture.
Notice that if prepared as directed and served immediately (as with Niçoise), this will be a warm (not hot) dish, but I think it’s great out of the fridge and at room temperature too.
That’s a good idea.
I tried it today, and it was a little bit nicer.
Other suggestions?
I’m a big fan of noodle and rice dishes.
You could do this:
Peanuty Noodles with Chicken:
Noodles:
1/2 package whole wheat spaghetti, rice sticks or whole wheat fetuccini
1.5-2 cups of your favorite veggies, chopped and cooked to preference (I often leave mine raw, 'cause I’m lazy, but if you’re using broccoli, you might want to steam)
1 Rotisserie chicken, shredded
1 bunch green onions, chopped in 1-inch pieces
1 handful coriander, chopped (optional)
Sauce:
1 garlic clove
1-inch piece of ginger, coarsely chopped
1/4 cup smooth peanut butter
2 tbsp soy sauce
1 tbsp Sriracha or other chili sauce
1 tbsp brown sugar
2-3 tbsp orange juice concentrate
1.5 tsp toasted sesame oil
lime juice as desired
water, to thin
To make:
Make noodles to package directions, then drain and set aside, mixing in the veggies and chicken. Mix together everything for the sauce in a blender until smooth and desired consistency (I like mine a little watery because the peanut butter makes it thicken when it’s refrigerated). Dump sauce into noodle mixture and toss.
You can serve this hot or cold.
Or you can have:
Black Bean Quinoa Salad
Salad:
1 cup quinoa
1 can black beans
1 handful coriander
1 red bell pepper chopped
1-2 carrots, shredded
1/2 red onion, minced
Avocado (optional)
Dressing:
1-2 cloves garlic
3 tbsp balsamic
2 tbsp olive oil
dash salt & pepper (to taste)
Juice of 1 lime
Cook the quinoa according to package (I think you bring water to a boil, dump in the quinoa, slap on the lid and take the pot off the heat and let steam for 10 minutes, but I’d check). Drain the beans. Chop your veggies if they’re not already, except the avocado, then set aside. Mix the dressing together. Dump the dressing into the salad or you can keep separate until you’re ready to eat, then top with avocado and eat.
For any salad, I usually just use whatever veggies are to hand - cucumber works nicely with the peanuty chicken salad, but you should seed it first. It works well with the quinoa, too. Heck, most of the stuff is optional or can be substituted. I tend to look at recipes as guidelines. But those are some of my favorites. I also love leftovers and those individual servings of hummus I get at Costco.
When you make dinner, keep lunch in mind and make enough to have leftovers.
Quiche is nice and a little different. Soups reheat well, as do stews and chicken and dumplings. Bring stuff to make chef salad. You can keep a bottle of dressing in the fridge.
I love the peasant lunch; good crusty bread, slices of quality salumi or pâté, a hearty cheese, a bit of fruit, and a little sweet bite at the end (a good miniature pastry or gourmet chocolate).
But like others said, I do so lovingly to make it special.
I like sandwiches, with which I pack a package of string cheese, some cookies, and, in the summer, a tomato from my garden. I agree that leftovers work. A big chicken leaves plenty, as does a pork roast, or even a nice big steak.
I don’t usually bring in leftover casseroles and such, since my wife eats that and since a sandwich means I don’t have to compete for the microwave.
I suspect I save over $1,000 a year by bringing lunch, even more now we get free soda, and I also have time to scour the Dope instead of being stuck in a restaurant or on a cafeteria line.