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Jul 25, 2008 12:17 PM

Sack lunch?

Anyone have ideas for tasty, healthy lunches that can be packed in the morning (or better yet, night before) work?

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  1. Are sandwiches out? They seem like one of the easiest ways to produce a quick lunch and easy to make the night before. I gave up the "I don't know what to eat for lunch tomorrow" dilemma years ago, by making the same thing. I know it sounds boring, but it's stress free and healthy. Start with a few slices of homemade whole wheat bread and add; lean turkey meat, lettuce, cucumber, mustard, little mayo, salt and pepper. Throw in a container with a good size serving of bell pepper and broccoli pieces and consider yourself done. I also bring some yogurt and an apple for my snacks. Of course I can always change up the veggies if I want some variety, or take left overs if I have any left; but I have been eating sandwiches for lunch since seventh grade.

    1. Do you have access to a microwave? If so, I'm a big fan of making roasts on Sunday, and taking leftovers to work.

      Last weekend I made a mexican-inspired chuck roast with Rancho Gordo beans, and served it with acorn squash, quartered and baked with a honey-chipotle glaze. After dinner, I layered the leftovers in 4 cup ziploc tupperware- beans on the bottom, then a hunk of meat, spooned sauce over it, and then placed a squash quarter on the top.

      This recipe along with two acorn squashes made enough for dinner for 3, and 4 leftover lunches

      1. I do Rancho Gordo for lunch too. I make bean chilis or bean salads to last for 3-4 lunches. Black beans, cilantro, serrano, olive oil. Lentils, celery, onion, bay leaf, olive oil and lemon. Mung beans, cilantro, raw tomato, lime, maybe onion. Christmas limas, onion, parsley, anchovy paste...