Office Lunches
So my office building doesn't have a cafeteria, which forces all of us to either bring in lunches or go out. Lately (okay, for the last 3 years), my co-workers and I have leaned heavily towards going out because a) it is easier, b) it's usually tastier and c) it got us the hella out of the building.
Recently, things have gotten busier. Couple that with the overall need to be more frugal and healthier, I've been trying to find better ways of "packing" my lunch.
Sandwiches don't really cut it for me. I find the ones I'd want to eat to difficult to transport from home (mushiness issues). Leftovers make me sad. Cooking meals just to pack for lunch is an option, if I can get my act together and learn to thing that far ahead. Also, an issue I find with this last strategy is that I end up with A LOT of it and end up eating the same thing every day or having it go bad...sadness.
So, my question to you, what do you pack for lunch? I'm looking for quick home-cook ideas or even frozen meals that you might actually recommend.
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12 Comments:
hm, i usually just pack leftovers for lunch, but what about packing like a little picnic? cheese, fruit, bread or crackers, nuts, etc. maybe eating a little bit of lots of different things you won't get bored? or you could pack salads, and vary the toppings you use in them?
if sandwiches get mushy, you could pack the insides in a separate container and bring the bread to work and assemble it when you're ready to eat.
i've never made them, but a lot of people here have recommended onigiri as an easy work lunch.
billyburgwife at 12:07PM on 10/11/09
I've just started doing bento boxes, and you can find threads about them here, and several of us have dedicated blogs. They're maybe more work than you wanted, but they otherwise fit the bill - very satisfying and attractive and make leftovers more appealing.
How about making 2 or 3 things on the weekend, freezing in portions, and then over 2 or 3 weeks you'd build up some options and never have to have the same thing twice. (make sure you freeze them in shallow portions so they'll thaw/nuke quicker) There are a couple of recent threads about that too
For commerical frozen food options I'm rather fond of hot pockets, though I haven't tried lots of varieties. Like the soft baked philly cheese steak. Like Lean Cuisine, dislike Healthy Choice. Like Stouffer's regulars occasionally for dinner, but they've got a lot of calories for lunch. Ling Ling now has potstickers in small packages.
lemonfair at 12:20PM on 10/11/09
I like to take leftovers. If I have leftover meat and some rice I'll throw together some fried rice. It's quick to put together and reheats well. If I'm feeling particularly strapped for cash then I just make a ton of pasta and portion it out into tupperware with sauce and some parmesan cheese. It's about $3-4 for a weeks worth of lunches.
Canned soup is also a pretty good option. Progresso and Campbells both have pull tabs on the cans so you don't need a can opener. I just take some tupperware and a spoon to heat it up. Plus they're always on sale so it's a cheap option (obviously making your own soup and freezing portions would also be a cheap option).
gingercookiewithlime at 12:38PM on 10/11/09
I like to take left overs too. I usually make extra for dinner so I can "take a plate" for lunch.
Other than that, I like salads (lettuce variety with some cheese or beans, lots of vegetables, etc. or whole grain, bean or pasta salads) I alos love tuna salad, but pack it in a seperate container, then assemble and eat with bread or crackers at work. Hummus wraps work for me. Bean and cheese burritos too. (Make a big batch and freeze them.) So do soups. I either put some in a thermos or mason jar and heat up at work.
On a rare occasion I will eat a frozen dinner or entree but usually don't because of the sodium content. And I don't think they taste that great.
You could prep some single serving casseroles and freeze them. (Stroganoff, meatballs with mushroom gravy, tuna casserole, lasagne, chicken and rice, lentils and rice, vegetable and rice bowls, etc.)
Push comes to shove, you can always have Chinese or pizza delivered. *wink*
Not too many tips from the "love the leftover"s crowd, huh.
CJ McD at 1:45PM on 10/11/09
On the weekend, I often make a simple soup like potato or a cream soup with asparagus or other vegetables - and then pour 8 oz. servings in glass jars (I don't reheat in plastic) and take an empty pita half with a container of filling. Sauced Pasta goes in a jar too or reheats on a paper plate..
Small packets of cheese, olives or other goodies fill in the blanks.
I looked at Bento boxes, but they all have plastic containers and were really expensive.
Since i don't have a long commmute, the glass containers travel safely.
I've accumulated some jars from sauces and preserves that are wide mouth and accomadate a spoon or fork.
suegsf at 2:34PM on 10/11/09
I like leftovers, so I cant relate there... But for sandwiches, I can give you advice. Use seperators. Place spread on bread. Place piece of plastic down. You can use torn up piece of plastic bag, just enough to protect bread. Place tomato or avocado (soft squishy veggies) on plastic. Place lettuce or spinach. Then place meat. Then place cheese. Then spread other piece of bread. Close. Remember when you go to eat it not to eat the plastic. Also, get a "hearty" bread or wraps.
blizcheetah at 3:17PM on 10/11/09
Why not share the responsibilities with your co-workers? Even just for a day (ex. Group Lunch Wednesdays) - everyone brings in something to share.
finewinendine at 6:37PM on 10/11/09
My husband and I both do leftovers... we go out of our way to prepare a generous dinner, with enough to spare for the next day. Despite having a long train commute, I use one of those Glass Lock containers and they keep very well. Our choices are generally stews, rice + something else, pastas and the occasional sandwich. One of my coworkers likes to bring in a set of little boxes filled with edamame, hummus, and pita bread.
avaryne at 10:11PM on 10/11/09
Try this list of Brown Bag Lunch Ideas. Hope it helps!
Chew on That at 12:17AM on 10/12/09
Try separating the ingredients to the extent possible to make it feel like it's a new meal rather than a leftover. For example, if you take pasta, take the pasta and the sauce and the cheese all in separate containers, and reheat them appropriately, assembling the meal in the end. Perhaps if you also put things in a real plate (instead of eating out of the container) the leftovers won't look so sad.
I am not much of a sandwich person either, but I think some posts already mentioned assembling the sandwich right before you eat it. I think that's what I would do too.
Carioca at 12:51PM on 10/12/09
I pack my husband's lunch and my own every day because, like you say, it's healthier and cheaper (and most often, tastier). Some of my go-to's:
- Soups (lentil, black bean and bacon, corn chowder, potato and beer, tomato and basil, etc.) w/half sandwiches (all kinds)
- Pasta with sauteed spicy sausage, broccoli and tomatoes (or squash this time of year)
- Fried Rice made with leftover rice and veggies
- Egg salad sandwiches (all different kinds - traditional, curried, etc.)
- Cold grain salads like orzo salad with peppers, chickpeas, red onion, tomato, feta and herb-y vinagrette
And usually plain Greek yogurt and a little granola for snack...
bitchincamero at 4:25PM on 10/12/09
I don't pack lunch. Instead, I have an electric kettle, which provides me with tea, as well as water for my stash of Dr. MacDougall's and Nile Spice soup cups. These days, (thanks to sales and coupons) the stash is dominated by Kashi and Clif/Lara/Luna bars. In the past the stash has contained "whole-grain," non-HFCS Pop Tarts and Snickers bars. All the time I have worked here, I have bought nothing from a vending machine.
I teach college, so my schedule may or may not be more flexible than most people's—hence the grazing. Every now and then I'll push a cereal bar or soup cup onto a student.
piglet at 5:58PM on 10/12/09