Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Aug 3, 2006 07:50 PM

Quick, easy, tasty, healthy, inexpensive lunch at work?

I'm trying to drop a few pounds, and I think that one of the steps down that path is going out for lunch less often. So, when you don't have leftovers to bring in from dinner last night, what do you bring to work for lunch?

Today I stopped at Whole Foods on my way to the office and picked up a (gasp) frozen dinner that I thought was surprisingly good. It was a Kashi brand "Southwestern Chicken" on a bed of some kind of whole grain, and for about $4 (expensive for a frozen meal, cheap compared to even grabbing a sandwich or a salad out), it was quick, easy, tasty, high in fiber, and only 240 calories. And three hours later, I can't believe I'm still satisfied.

So, any other suggestions?



  1. Click to Upload a photo (10 MB limit)
  1. Today I had summer squash, cucumbers and cherry tomatoes. For "dessert" I had a peach and some yogurt with fresh blueberries. Love this time of year- the vegatables from my garden are making me a happy camper!

    1. A cup of cooked couscous (I like to use whole wheat) with a half a cup of chickpeas or kidney beans, a little bit of olive oil, your favourite vinegar or lemon juice, dash of hot sauce.
      You can add many things - sundried tomatoes, green onions, etc.

      I also like a salad of chopped blanched broccoli and cauliflower with chickpeas or cubed firm tofu, sliced red onions and a light olive oil/vinegar, garlic, S&P combo.

      Another good frozen line is Amy's Organic. I'm sure they have it at Whole Foods - all kinds of different frozen dinners, burritos and soups - their "chicken" soup is very good.

      A wrap with light cream cheese, smoked salmon, capers, dill, red onion.

      1. last night (to let the flavors meld) i sliced up some early girl tomatoes, basil, a shallot, a little goat cheese, a little parmesan, and tossed it all with olive oil and salt/pepper. and now i have a lovely lunch putting my tomato salad on fresh focaccia.

        another easy lunch is a spinach salad with cherry tomatoes, carrots, and some form of protein. i particularly like it with a thin spinach-basil pesto sauce instead of dressing.

        there's also a product called tofu2go which isn't bad (i like the "thai" one) if i'm in a total rush. bring some veggies and toss with microwaved tofu.

        1. I'm in salad mode these days what with all the fabulous greens at the farmers markets and an abundance of cherry tomatoes from the garden. I've been doing red leaf lettuce, chopped cherry tomatoes, red onion, grilled chicken, cucumbers, greek feta with some sort of tangy vinaigrette. Just delish. I also slice up a few whole cucumbers and sprinkle with rice vinegar and dill for an afternoon snack which is SOooo yummy!

          1. I have been cutting back on portions recently and one of the most filling and best tasting lunches I have been making start w/ a serving of brown rice, couscous, bulgar or quinoa. I cook up a big batch on Sunday, separate it into 5 servings and then refrigerate. I then add a variety of things to it during the week. this weeks lunches have looked like this:

            1) couscous topped w/ sauteed zucchini, summer squash, mushroom and onions and a spicy low-fat chicken sausage

            2) couscous mixed w/ broccoli, sliced chicken breast and topped w/ grated parm.

            3) Bulgar w/ black beans, salsa and pepper jack cheese

            4) Bulgar, sliced flank steak, low fat cheddar cheese in a wrap.

            I also always have in freezer a few of the lean cuisine "spa cuisines" for emergencies. I did try the Kashi pasta w/ chicken and it was quite good.

            1 Reply
            1. re: foodieX2

              thanks for the portioning idea! I'm the queen of leftovers at work and am always looking for new ideas. Sounds great and really fits my penchant for 'a bit of this and that'--good way to use up two or three perfectly good bites of something.

              Learned the technique from my mom who'd make three course gourmet lunches till she was in her late 80's.