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Wha do you put in your brown baggie?

I really love the What's for Dinner threads. Lots of inspiration. Now I am curious about lunch. Specifically, what are people bringing to lunch? When school starts back this year, I am resolved to bring interesting, nutritious, and yummy lunches that avoid the usual sandwich-leftover-blah salad choices. Also, as a teacher my total lunch time is 25 minutes which includes the walk to and from the cafeteria, inconvenient access to a microwave, and the expectation that I monitor students the whole lunch period. So, what do you put in your brown baggie?

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  1. I am usually really bad about remembering to make things for lunch too! I always either end up eating all the leftovers (and then having to make dinner again) or eating junk food. But--For this week I made this salad and it is really yummy:

    Fruit and Veggie Slaw with Poppyseed Dressing
    1 carrot, peeled and julienned
    1 zucchini, julienned (do not peel)
    1 yellow squash, julienned (do not peel)
    1/2 red onion, sliced thinly
    1/2 granny smith apple, cored, quartered and sliced thinly
    1/2 fuji or honeycrisp apple, cored, quartered, and sliced thinly
    1/4 cup craisins

    Poppy Seed Dressing
    1/4 cup extra light olive oil
    1/4 cup white wine vinegar
    3 tbsp honey
    1 tbsp poppy seeds
    salt and pepper, to taste
    water, as needed to reach desired consistency

    In a bowl, combine the dressing ingredients and whisk vigorously until emulsified. In a separate bowl, combine the carrots, zucchini, squash, and onion. Pour the dressing over the vegetables and toss to coat. Gently fold in the apples, and garnish with craisins.

    My fiance has the leftover crock-pot beef tacos since I am not yet sure if he will eat this many vegetables...Would love to hear what other people are having!

    1. I am desperately in love with this roasted chickpea and kale salad from Serious Eats. It is so unbelievably good. I've been switching up the herbs lately (yes, I make this a lot) because I have fresh basil and parsley coming out of the wazoo in my garden:
      http://www.seriouseats.com/2014/02/ve...

      1. I usually take some Greek yogurt with a big spoonful of homemade jam. Plus a banana or some nuts or cheese and crackers.

        1. I eat a lot grain/pasta + vegetables + protein bowls. Variety comes from varying the grains and pastas, vegetables and proteins (fried tofu, chicken, sausage).

          1 Reply
          1. re: jadec

            This is exactly what I do. A half cup of cooked grain, a few pieces of leftover protein from last night's dinner, some vegetables, and some "extras" like hummus, olives, or whatever is on hand. It's heartier than a greens-based salad, and it can be dressed (lightly) in advance, and tastes great at room temperature. Plus you can switch it up every day (grilled chicken, beans, hard boiled egg, tuna, salmon, baked tofu, chickpeas, etc) to keep it interesting. I often prepare my "grain bowl" the night before as I clear up from dinner, which saves me from wasting the odd piece of salmon or scoop of brown rice. Use a Pyrex glass storage container to avoid leaks and for a nicer eating experience than plastic.

          2. I always bring lunch to work--we at least for the past year and a half since I started cooking! But typically it is leftovers--rather I cook on Sunday for the rest of the week's lunches and dinners. This week it is an assortment of Greek themed mezze. Hummus, tabbolah, cucumber salad, chicken in yogurt, pita.

            Next week my doctor has ordered me to try eliminating gluten, and my mind is freezing up about all of my meals.

            1 Reply
            1. re: SarahCW

              You could have made the same mezze just with quinoa in the tabbouleh and using a lettuce wrap or a socca instead of the pita.
              Lots of indian and asian meals are easily made gf since they incorporate rice and legumes more often than wheat