Deleted
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Post by Deleted on Oct 27, 2014 20:57:38 GMT -5
Chicken wraps are good for lunch. We get those big bags of pre-cooked frozen fajita chicken. Just grab a handful of chicken and put it on the tortilla, add some ranch, lettuce and cheese and wrap it up. The chicken is thawed out and perfect by lunchtime. Also, you can make a huge lasagna, then put in individual size containers and freeze them for later. Or, just get a frozen Stouffers lasagna and skip the making it part all together.
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Tiny
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Post by Tiny on Oct 27, 2014 21:08:36 GMT -5
First off, I'd probably get three to five 2 cup leak proof containers that are microwavable. You don't need to take a lunch every day but having something for atleast 3 days a week will help out a lot and if you can do that - you can build on the skills you learn and what kinds of things you decide you like. You can buy frozen meatballs in a bag. Trader Joe has Turkey ones that are diet friendly. Your grocery will have frozen meatballs too. Probably a couple different brands. You make your pasta (if you make 4 servings) divvy the pasta between four of your 2 cup containers. Put in a 'serving' of frozen meatballs (no need to thaw). Open a can or jar of sauce and put in a serving of that. Put the remaining sauce in the freezer (with the bag o' meatballs). If you are feeling fancy - while you are boiling the pasta the could sauté up a cut up pepper, onion, maybe 8 ounces of slice mushrooms? or maybe a zuchinni(add the mushrooms/zunchinni after the pepper/onions are soft) Divvy the veggies up between your 4 containers. Just reheat each container for lunch. The meatballs are already "cooked" - the 3 to 5 minutes in the microwave will finish them. You can also buy some Italian sausages - Trader Joe makes chicken sausages - Italian or garlic or tomato basil. Just cook them up as directed on the package and add one to your pasta. I use these sausages with a bun, and sauted pepper and onions and a bag of chips for lunch. I put the sausage/peppers/onions in my two cup container, the bun goes in a zippy bag - the chips (or pretzels or baby carrots) are on their own too. I heat up the sausage and peppers/onions, put it in the bun and it's lunch You could also go old school... make a box of mac and cheese, add a drained can of tuna, add a cup or two of frozen broccoli... divvy the mess up into servings - just reheat for lunch (you may need to add a splash of water to the container before reheating). If you feel comfortable cooking boneless chicken breasts in a pan on the stove top - you open up whole other avenues for lunch... You can make rice, maybe sauté up a onion or steam some broccoli (or both). Put a serving of rice, the veggies, a serving of cooked chicken and then top with bottled BBQ sauce. You'll microwave this and mix 1/2 way thru cooking. Sounds icky but it's pretty tasty. You can use any kind of bottled marinade as well. Think along the lines of a protein, a carb, and 2 veggies if you need a format for what kinds of things go together.
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Tiny
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Post by Tiny on Oct 27, 2014 21:08:47 GMT -5
You can also purchase bags of frozen cut up peppers and onions. You can add a bag of mixed frozen veggies to rice add in some BBQ sauce or a marinade. you can add a bag of mixed frozen veggies to a box of chicken broth - just add some left over rice or pasta.
You can also purchase a cooked 'rotissary' chicken if you don't want to cook - just divvy it up with rice/veggies or leave some to add to broth for soup.
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GRG a/k/a goldenrulegirl
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Post by GRG a/k/a goldenrulegirl on Oct 27, 2014 21:42:04 GMT -5
I rotate through: 1. yogurt with granola and fresh berries and a couple of mini whole wheat bagels 2. Bell and Evans frozen breaded chicken breasts that I pre-cook the night before and pop in the microwave at work and some fruit 3. leftover pasta of any variety 4. Blake's and/or Amy's frozen meals -- chicken pot pies, shepherd's pie from the former and the ravioli from the latter are awesome 5. Bring a jar of peanut butter and some jelly and leave it at work. You can always grab a bagel on the way to work, bring some fruit, and, voila!, lunch. 6. leftovers of anything -- chili, soup, roast beef, beef stew, chicken parm, pizza, etc. 7. fully-loaded baked potato Although not usually considered YM or environmentally-friendly, I buy individually packaged snacks and granola bars (because my kids will eat one or 2 individually-sized snacks...OR the entire box of bulk snacks). So, for me it is cheaper to buy the snack sizes. Grab an assortment and keep them at your desk. You CAN do this. You might even expand your cooking repertoire in the process.
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thyme4change
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Post by thyme4change on Oct 27, 2014 22:03:45 GMT -5
I take grape tomatoes and mozzarella balls and put them in balsamic vinegar and olive oil, and then spoon it onto a baguette, but I doubt that is your thing.
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tcu2003
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Post by tcu2003 on Oct 27, 2014 22:24:29 GMT -5
I take grape tomatoes and mozzarella balls and put them in balsamic vinegar and olive oil, and then spoon it onto a baguette, but I doubt that is your thing.
Mmmmm...this reminds me that tomatoes, avocado, and mozzarella with olive oil and salt and pepper drizzled on it is my favorite salad. Unfortunately, I'm a tomato snob, and now that farmer's market tomatoes are done until next year, it'll be a while before I get to eat this again.
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thyme4change
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Post by thyme4change on Oct 27, 2014 22:27:54 GMT -5
I take grape tomatoes and mozzarella balls and put them in balsamic vinegar and olive oil, and then spoon it onto a baguette, but I doubt that is your thing.
Mmmmm...this reminds me that tomatoes, avocado, and mozzarella with olive oil and salt and pepper drizzled on it is my favorite salad. Unfortunately, I'm a tomato snob, and now that farmer's market tomatoes are done until next year, it'll be a while before I get to eat this again.
It is a lot cheaper to eat fancy food when you aren't that particular about certain ingredients. I still love a good tomato, but I enjoy this with any decent tomatoes. I just add a little more balsamic if they are weak. I will say the best version of this I ever made, a friend of ours gave us fresh tomatoes from her mother's garden - and they were fantastic. And she had tons of them. Only 50% of my family likes tomatoes, so I made this and took it back to that friend's house and we ate it and had some drinks. We demolished it, because the tomatoes were soooooo good.
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ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ
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Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Oct 27, 2014 22:32:51 GMT -5
I make batches of chili or stew and freeze in single-portion containers (Frig-O-Seal/GladWare type). Take it out of the freezer on the morning you're leaving for work, and carry in an insulated bag. By lunchtime, it'll be thawed, and you can just heat & eat.
You can do the same with leftover turkey dinner, roast beef dinner, meatloaf, pasta, chicken, etc. Just put a meal-sized portion of meat/potatoes/veggies, or pasta, stew etc into a container & freeze.
Even leftover pizza from take-out the night before.
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Tiny
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Post by Tiny on Oct 27, 2014 22:40:37 GMT -5
You can always do the old standby of a sandwich. If you buy a 'hearty' kind of bread or rolls - you can always use up the 'leftovers' as toast or French toast Add lettuce, lunchmeat, and cheese with condiments of your choice. Pair that with chips or cut up raw veggies and a piece of fruit. You can go 'gourmet' and buy lunch meat at the deli counter versus the prepackaged kinds. Figure about 4 ounces of lunch meat per sandwich if you've never bought lunch meat at the deli counter. I usually do 2 ounces per sandwich but I'm a short 50 yo woman You can ask for a specific number of slices of cheese (if you don't want leftovers for an omelet or two). There's different kinds of lettuce - iceberg or Romaine is nice on a sandwich.
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Tennesseer
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Post by Tennesseer on Oct 27, 2014 22:49:17 GMT -5
Meatloaf for sandwiches when it is Sandwich Day. And different versions of meatloaf to break up the monotony.
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thyme4change
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Post by thyme4change on Oct 27, 2014 22:52:53 GMT -5
I make batches of chili or stew and freeze in single-portion containers (Frig-O-Seal/GladWare type). Take it out of the freezer on the morning you're leaving for work, and carry in an insulated bag. By lunchtime, it'll be thawed, and you can just heat & eat.
You can do the same with leftover turkey dinner, roast beef dinner, meatloaf, pasta, chicken, etc. Just put a meal-sized portion of meat/potatoes/veggies, or pasta, stew etc into a container & freeze.
Even leftover pizza from take-out the night before.
I've made my own chili, and I like Stagg just as much. I know there is better chili out there than Stagg - but if you do the x-y axis of time spent, money spent and quality - Stagg is a pretty good deal (to me.) Plus, you can keep 10 cans in your desk drawer for as long as you need.
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weltschmerz
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Post by weltschmerz on Oct 28, 2014 0:10:29 GMT -5
I started my new job last week. Everything is going fine so far, but as it turns out, the place I'm working at is kind of secluded and the nearest place to buy lunch is about 10 minutes away. Kind of hard to make it there, eat, and get back before the 30 minute lunch time expires. So I have to bring my lunch.
Before, I always went out to eat to lunch. I know, it's YM heresy but in my defense, it was a place where I worked where the prices were pretty reasonable. I figured the extra $20 or so I spent a week was worth not having to make lunches every day.
But now, that's not the case.
Anyway, I need ideas on lunches. I can't eat sandwiches every day without going crazy.
But a few constraints:
1. I'm single and live alone. I can't make massive amounts of food.
2. I'm a neophyte when it comes to cooking. I can do things like brown hamburger, cook spaghetti, follow the directions on the back of a box, cut up veggies and fruit and the like, but nothing crazy.
3. I'm going to be working 9 hour shifts, I don't want something that takes a lot of time.
The only immediate ideas that came to mind was to make spaghetti on weekends and cool it until I want to take it for lunch. Same with hamburger helper or maybe sloppy joes.
Any other ideas? I'm just looking for variety. Do you know how to make rice? Rice and the protein of your choice is quick and easy.
Last week I had butter chicken with rice (jarred sauce), and shrimp with rice, in a Thai peanut sauce. I make my own peanut sauce, but you can buy jarred Thai sauce as well. I make enough for supper and enough to bring to work the next day. A ready rotisserie chicken can be used for many meals. That being said, a whole roast chicken is one of the easiest things to make. Grease that puppy up with butter or oil, add spices and toss in the oven for about an hour and a half.
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Apple
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Post by Apple on Oct 28, 2014 1:00:27 GMT -5
I've brought my lunch nearly every day for 14 years...
Today I took chicken salad and put it on crackers (can use cubed/shredded/canned chicken, some relish/chutney/seasoning and a little mayo, can add celery if you want, raisins, grapes, whatever)
I've done hamburgers, just heat the patty when you get there. Same with hotdogs, chicken patties, etc.
You can make enchiladas like a lasagna-- put a little sauce on the bottom (red enchilada sauce if you use cooked hamburger, salsa verde if you use cooked chicken), put a layer of tortillas (corn or flour, both work fine), layer beans, meat, cheese, sour cream (I layer it so I don't have to have it on hand later), olives, then a little sauce, and repeat the layers. Make the last layer just tortillas and sauce. Bake, covered, at 350° for 30-45 minutes, until it's nice and hot. You can add some cheese to the top, remove the foil, and bake until the cheese is melted. It freezes well, I just cut it up into individual sized portions, wrap in saran wrap and then in a bag (sometimes I wrap tin foil around the saran wrap).
Hamburger helper isn't the best thing out there, but if you're just learning to cook and you don't mind it, it works (I make my own pasta dishes, but it's a place to start).
Leftover pizza (I eat it cold at work since I don't like it microwaved).
Leftover omelets (they aren't as good reheated, but not bad with enough cheese)
Most of the time, I just take leftovers, but I've been doing the chicken salad more frequently since I have a ton of home canned chicken and relishes.
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jinksd1
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Post by jinksd1 on Oct 28, 2014 6:46:14 GMT -5
I'm sure the standard lunch has been suggested: sandwiches. However, I want to tell you how I do it. I can't stand a soggy sandwich, which they always seem to be by lunch time if made that morning. Instead, I package the slices of bread in a sandwich baggie, then the meats, cheeses, and condiments in a separate baggie. To keep the condiments relatively neat, I squeeze them on say, the slice of cheese, then put the deli meat over it. Then it all goes in the baggie, and I can simply slide it out later and put it on the bread that I kept separate. Voila! No more soggy sandwich.
Or if I'm making a peanut butter sandwich, I bring the whole jar of peanut butter (or a small container with some in it) and make the sandwich on site.
Another idea (not sure if already suggested) is to make your own "Lunchables" meals...you know, the meals with Ritz-style crackers, cheese, and deli meats in a sectioned container. They cost a fortune, but you could cheaply make your own version.
But mostly I would stick with taking leftovers from the night before. I know some people don't like leftovers, but some things are even better the second day (soups, certain kinds of pasta, etc.). And you sure can't beat the price, or the fact that it's a fresh hot meal. I really prefer a hot lunch over anything else. It makes it feel less like a snack meant to get me by, more like a real meal meant to fill me up.
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Shooby
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Post by Shooby on Oct 28, 2014 6:52:51 GMT -5
Frozen lunches, lean cuisines, etc. But, when you get to work, first thing in the morning, go ahead and microwave it until it is unthawed and then put it in the fridge. That way, at lunch you will only have to heat it for a min or so and now be standing there waiting for the microwave. Campbell's soup is good. Or, get some bagged salad and bring along dressing or keep a bottle at work. You could buy premade subs at your grocery deli to take to work the next day. And, now is a good time to learn to cook. Life is too short to eat boring food.
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Shooby
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Post by Shooby on Oct 28, 2014 6:54:18 GMT -5
Think about what it is that you really used to like for lunch? I personally am not a big fan of sandwiches and I can't stand to eat them every day either. But, what do you really like? And, then try to replicate that at home or find a deli or somewhere you can get or make something similar.
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swamp
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Post by swamp on Oct 28, 2014 9:47:01 GMT -5
I take grape tomatoes and mozzarella balls and put them in balsamic vinegar and olive oil, and then spoon it onto a baguette, but I doubt that is your thing. it's my thing. will you make my lunch for me?
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Abby Normal
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Post by Abby Normal on Oct 28, 2014 10:27:13 GMT -5
I keep some garden burgers in the freezer at work. I bring a sandwich thin, lettuce, avocado and onion all ready on the bun- then heat up the garden burger. Works great and I feel like I'm eating something. Sandwiches just don't do it for me at lunch.
There is a place called Cafe Yumm around here. They sell their sauce so I started making my own for lunches. brown rice, black beans, salsa and some other stuff. I cut up a bit of rotisserie chicken and add that. Add a bit of their sauce and I'm so happy.
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HoneyBBQ
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Post by HoneyBBQ on Oct 28, 2014 11:08:14 GMT -5
Most of the time I do leftovers from dinner.
Otherwise, I like sandwiches just fine. I usually take a baggie of cut up veggies on the side and an apple. Pretty standard stuff.
If I bring salad, I like to just leave a bottle of dressing in the work fridge so I don't have to cart it back and forth. The salads have to be yummy though otherwise I find myself heading to Jimmy Johns.... salads should have some sort of nut like walnuts or pine nuts. Plus a cheese. I usually use goat cheese or feta. Also either peas, garbanzo beans, or another legume to add some heft. If you have leftover shredded chicken, that's easy to add on top, too. Then of course, lots of veggies. Peppers, tomatoes, and cukes at the mimimum.
If you like taco salad you could brown a pound of meat (turkey for me) and then make salads for the whole week. I use romaine lettuce, corn, chopped tomatoes, avocados, black beans, and salsa on top. Top with a few crushed tortilla chips and maybe some catalina dressing. It's filling and yummy.
I always like hot food in the winter, so why not make a giant pot of stew or chili and an 8x8 square of corn bread. That should get you 5 lunches.
Really depends what you want to eat and what your resources are, too.
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Wisconsin Beth
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Post by Wisconsin Beth on Oct 28, 2014 11:13:28 GMT -5
I don't think so. It's a military base, and they don't let anyone who doesn't have a military ID on post.
Can you met them at the gate?
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lexxy703
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Post by lexxy703 on Oct 28, 2014 11:21:29 GMT -5
I do the same thing for the same reason. Except the condiments. We have condiments in the office fridge. I even reuse the bread baggie several times for my bread. Not the meat/cheese baggie of course.
As for lunch suggestions: I also like Stouffers. I also like the frozen Bertoli meals for two. Cook it for dinner & take the other half for lunch. Some are skillet & some are oven baked. They make a tomato Florentine with tortellini soup that is really good & hearty. Add a roll or salad & it is very filling.
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yogiii
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Post by yogiii on Oct 28, 2014 11:32:32 GMT -5
I don't think so. It's a military base, and they don't let anyone who doesn't have a military ID on post.
Can you met them at the gate? I think that would be heavily frowned upon.
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emma1420
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Post by emma1420 on Oct 28, 2014 11:32:45 GMT -5
I often bring in leftovers, etc., but I always have at least 2-3 cans of soup at the office. Then if for any reason I forget my lunch I have food at the office so I don't need to worry about going out and finding lunch. And I almost always forget lunch every few weeks.
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Abby Normal
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Post by Abby Normal on Oct 28, 2014 11:37:54 GMT -5
I do the same thing for the same reason. Except the condiments. We have condiments in the office fridge. I even reuse the bread baggie several times for my bread. Not the meat/cheese baggie of course.
As for lunch suggestions: I also like Stouffers. I also like the frozen Bertoli meals for two. Cook it for dinner & take the other half for lunch. Some are skillet & some are oven baked. They make a tomato Florentine with tortellini soup that is really good & hearty. Add a roll or salad & it is very filling.
While I hate sandwiches at work for lunch, I pack them all the time for DS's weekend outings. The key is to not have the meat or condiments touch the bread. So you do bread, cheese, meat, condiment, meat, lettuce, bread. Wrap in a paper towel, then place in baggy. Wash the lettuce in plenty of time for it to dry before you use it. I usually stack the deli meat so I can fold it over with the condiment in the middle. He's never complained and now is making that way for himself even for school.
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Post by The Walk of the Penguin Mich on Oct 28, 2014 11:37:57 GMT -5
Frozen lunches, lean cuisines, etc. But, when you get to work, first thing in the morning, go ahead and microwave it until it is unthawed and then put it in the fridge. That way, at lunch you will only have to heat it for a min or so and now be standing there waiting for the microwave. Campbell's soup is good. Or, get some bagged salad and bring along dressing or keep a bottle at work. You could buy premade subs at your grocery deli to take to work the next day. And, now is a good time to learn to cook. Life is too short to eat boring food. You don't have to do this. All you have to do is to pull it out of the freezer and let it thaw. I used to throw it in my lunch bag on my way out in the morning and throw my lunch bag in the fridge at work. Around lunchtime, it was already thawed and ready to nuke. Then, depending on the power of the microwave, you want to cut the microwave time to about half or less.
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Post by The Walk of the Penguin Mich on Oct 28, 2014 11:39:45 GMT -5
I often bring in leftovers, etc., but I always have at least 2-3 cans of soup at the office. Then if for any reason I forget my lunch I have food at the office so I don't need to worry about going out and finding lunch. And I almost always forget lunch every few weeks. I used to do this too. I also kept a sleeve of crackers in my desk drawer too, along with a bowl and spoon, instant oatmeal and peanut butter crackers.
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Deleted
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Post by Deleted on Oct 28, 2014 11:44:45 GMT -5
Frozen lunches, lean cuisines, etc. But, when you get to work, first thing in the morning, go ahead and microwave it until it is unthawed and then put it in the fridge. That way, at lunch you will only have to heat it for a min or so and now be standing there waiting for the microwave. Campbell's soup is good. Or, get some bagged salad and bring along dressing or keep a bottle at work. You could buy premade subs at your grocery deli to take to work the next day. And, now is a good time to learn to cook. Life is too short to eat boring food. You don't have to do this. All you have to do is to pull it out of the freezer and let it thaw. I used to throw it in my lunch bag on my way out in the morning and throw my lunch bag in the fridge at work. Around lunchtime, it was already thawed and ready to nuke. Then, depending on the power of the microwave, you want to cut the microwave time to about half or less. I leave my lunch bag sitting on my desk. by the time I'm ready to microwave it only take a few minutes (our microwaves are horrible - it's usually almost the full cooking time that it would be in a 'real' microwave).
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Chocolate Lover
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Post by Chocolate Lover on Oct 28, 2014 11:54:01 GMT -5
I do the same thing for the same reason. Except the condiments. We have condiments in the office fridge. I even reuse the bread baggie several times for my bread. Not the meat/cheese baggie of course.
As for lunch suggestions: I also like Stouffers. I also like the frozen Bertoli meals for two. Cook it for dinner & take the other half for lunch. Some are skillet & some are oven baked. They make a tomato Florentine with tortellini soup that is really good & hearty. Add a roll or salad & it is very filling.
While I hate sandwiches at work for lunch, I pack them all the time for DS's weekend outings. T he key is to not have the meat or condiments touch the bread. So you do bread, cheese, meat, condiment, meat, lettuce, bread. Wrap in a paper towel, then place in baggy. Wash the lettuce in plenty of time for it to dry before you use it. I usually stack the deli meat so I can fold it over with the condiment in the middle. He's never complained and now is making that way for himself even for school. Yes! I also do thin layers of peanut butter on both slices of bread and jelly in the middle so it doesn't mess up the bread that way. I do DS's lunch wraps: lettuce, meat, condiments, cheese...roll up.
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Abby Normal
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Post by Abby Normal on Oct 28, 2014 12:03:35 GMT -5
While I hate sandwiches at work for lunch, I pack them all the time for DS's weekend outings. T he key is to not have the meat or condiments touch the bread. So you do bread, cheese, meat, condiment, meat, lettuce, bread. Wrap in a paper towel, then place in baggy. Wash the lettuce in plenty of time for it to dry before you use it. I usually stack the deli meat so I can fold it over with the condiment in the middle. He's never complained and now is making that way for himself even for school. Yes! I also do thin layers of peanut butter on both slices of bread and jelly in the middle so it doesn't mess up the bread that way. I do DS's lunch wraps: lettuce, meat, condiments, cheese...roll up. Exactly! We cracked up when we saw this on Big Bang theory. It's basic culinary science.
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michelyn8
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Post by michelyn8 on Oct 28, 2014 12:13:55 GMT -5
I don't think so. It's a military base, and they don't let anyone who doesn't have a military ID on post.
Your situation sounds similar to mine except I'm in a chemical plant. We get 30 minutes for lunch and it takes 5 just to get to the gate, another 5-10 to get to a place to get food and then the time to get back. We are allowed the time to get to the gate "on the clock" though. Some days I still go out and just out of luck, have learned the best time to go to certain places like Subway so that I avoid the lunch rush. Other days I bring leftovers from home and some days I stop on my way to work to get something like a pre-made salad. After last winter, I am determined to stay away from frozen dinners. Because of the cold, I would bring in a week's worth each Monday and eat in. Between the lack of activity and sodium in the dinners I gained 10 lbs and still haven't lost it all. I like the suggestions to make extra when cooking dinner and bringing that. Its easy enough to separate things out in a sectioned container or multiple containers when you do your clean up. And you can also check on having takeout delivered to the gate. We've done it here - ordered pizza's and met the delivery driver at the gate to pick up and pay. That way no one has to worry about getting on base BUT there is also the possibility that deliveries are allowed if you have barracks on base. My son took a PT job a few years ago delivering pizza's and he often made delivery's to the local base (apparently enlisted men are lousy tippers while officers are more considerate ).
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