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Nikki2777

Lunches To Bring To Work

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It's probably been asked, but I'm looking for suggestions for lunches to bring to work.  I had been doing fine eating (carefully) off the salad bar in our cafeteria for the last year --- up 'til today.

 

I see that I'm going to need to bring in my own lunches from here on out.  I don't mind bringing in a turkey sandwich on gluten-free bread, but I don't want to do that every day.  Refrigeration is sometimes available, as is a microwave.

 

Time is extremely limited, and I can't imagine when I will prepare this, but I'm going to try.

 

What do you all bring in to eat for lunch?  I'd love suggestions.

 

Thanks.

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how about packing leftovers from your dinner, I always make extra, I never make enough for just one meal. I bake 6 sweet potatoes at a time, cooked veggies, always have grilled chicken, cooked burgers, packs of tuna on hand. a big salad can be made for several meals. then on my way out I pick enough to make a meal and off I go. 

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My son usually takes a turkey and cheese sandwich, fried egg sandwich with cheese and ham, grapes, apple, string cheese, lentil chips. Sometimes rice crackers with little pieces of meat and cheese too. We don't usually have leftovers since they're such big eaters, but a burger or chicken breast with some rice or rice pasta is left occasionally for lunches. You can make your own salad with lots of good toppings the night before work too. If I know we are going to be busy I make several sandwiches at a time and freeze them. Btw I always wrap a damp paper towel around the sandwich to keep the rice bread soft.

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Yep. Cook in big batches. While you're doing something else (like breakfast, shower, makeup and hair) you can have some boneless chicken breasts in the oven or on the George Foreman grill. Cook up a bunch of them and throw most in the freezer. Or whatever meats you like. Pork chops, burgers, you name it.

 

Or make a crustless quiche. I did that the other day and it was quick and easy. Only takes a few minutes to beat the eggs, add shredded cheese and whatever meat or veggies you want. Put them in a greased pie plate (I do two at a time) and they cook in about 30 minutes on 350. Then I slice them up and once again, put individual slices in a ziplock bag it the freezer.

 

I even cook rice in big batches and freeze individual servings. If you like salads, buy a bagged salad and then add whatever you want - extra veggies, shredded meat, shredded cheese, sliced hard-boiled egg. Then, if refrigeration is NOT always available, get an insulated lunch pack with the plastic freezer thingy in it. Or just freeze a small bottle of water and put that in with it. (Wrap it in paper towel though so condensation doesn't get everything wet.) As the water melts during the day you'll have an ice cold drink.

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The more I think about it...if you don't have a George Foreman grill you should get one. They are way cheaper than they used to be so get the biggest one you can find. I can cook five or six boneless chicken breasts or pork chops or burgers at once. And it's great for bacon because with the lid closed it doesn't spatter. It cooks everything quickly because it cooks from both sides at once.

 

My old one finally died and I don't think they make that model anymore. It had a split lid and you could set the temp differently on either side so if you wanted it on high to grill steaks and on a lower temp for veggies it worked out great.

 

And frozen french fries are way better cooked on the George than in the oven. And grilled cheese sanwiches. And you're not supposed to do this, but if you put two tuna cans under the legs so it doesn't tilt, you can actually make pancakes on it.

 

I'm honestly not associated with the company, but I've had one almost since they came out. I never was much of a cook but with this thing I eat well and its so quick and easy.

 

Crock pots are another way to cook when you don't have time. Just turn it on when you go to work and by the time you get home it'll be done. Whether it's a roast or whatever else you want, you can cook a big batch and you'll have plenty left over to put in the freezer for work.

 

You could cook up a big batch of spaghetti sauce and then cook some gluten-free pasta (again, in big batches for the freezer). Of course you'll want to freeze them separately so the pasta doesn't get "glue-y". Or instead of pasta, you could pour the sauce over rice. That's what I do because I never liked pasta much - even before gluten-free. Another thing I like to do is (yes, I AM crazy) is to heat the sauce to a lower temp and pour it over cottage cheese. If it's too hot the cheese gets melty and stringy, but honestly, it tastes good. You could even make meatballs (in the broiler or on the George) to go with it.

 

Anyway, the key is to make LOTS of whatever you're cooking. I only cook once every week or so. Ziplock bags and the freezer. Life is easy. :)

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I like to cook things in big batches, as others have suggested.  Keep the cooking time in mind... so if it is a frozen dish, make it thin and wide for easy reheat.  I also would grill up a bunch of chicken and put it into baggies of individual servings and freeze.  Throw on a salad the night before and it is thawed at lunchtime.  Lunchmeat is also good on salads if you get tired of the turkey sandwich thing.

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I bring cheese and crackers with various fresh veges often (pea pods, tomatoes, etc.), salami or other gluten-free lunch meat if I have some.  Apples and peanut butter is surprisingly filling as well.  Cottage cheese with peaches or mandarin oranges.  Leftovers from the night before.  I'm not a fan of sandwiches so I rarely bring one.  I often bring a salad too.  I usually get the premixed bags.  I have a few thin blue ice things for my lunch bag so bringing food that needs to stay cold is not an issue.  I made chicken last night so I'll bring that with some vegetables for lunch today.  I keep a few Lara bars in my bag and usually toss in some yogurt or a banana for a snack too.

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I make sandwiches on toast... turkey or tuna or whatever... and put it in my flexible lunch bag with a bottle of frozen water. I have 2 bottles of water that go from my lunch bag back into the freezer... I don't drink the many times refrozen water. Last weekend I made individual chicken pot pies and froze them after cooking/cooling. They heat up well in the microwave. I often take leftovers and nuke them. Salads always work. As it gets colder, I'll take leftover chili or soups. I have some big crockery mugs w/ lids so I don't have to reheat in plastic.

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