(Closed) Tips for packing lunches?

posted 7 years ago in Cooking
Post # 3
14659 posts
Honey Beekeeper
  • Wedding: June 2011

Usually left over dinner.  If I do a sandwich, I always pack the filling in a separate little pyrex, then put together the sandwich when I eat.

Post # 4
246 posts
Helper bee
  • Wedding: July 2011

Here a few staples that we use.

– Left Overs from the night before.

– Home made soup

– Egg Salad/Chicken Salad Sandwiches

– Home made pizza pops

– Any type of salad with chicken on top

That’s all I can think of for now.  Do you have a microwave at work?  That give you a lot more options then.  I am hoping some others have some great ideas!

Post # 5
1820 posts
Buzzing bee
  • Wedding: August 2010

Leftovers, soup (make a pot on Sunday and then heat up for lunch), salads, cheese and crackers or hummus and pita with fruit, sandwiches that you put together at lunchtime.

It is important – both for your sanity and health – that you mix it up, so try new things and see what you like.  Also try to pack snacks that are high protein and low carb to give you energy throughout the day.

I pack lunch for my husband and I every day, so I have a lot of tips.  Let me know if you need ideas or recipes.

Post # 6
1040 posts
Bumble bee
  • Wedding: May 2012

@pinkshoes: I do the same with sandwiches. It actually works great for tuna!

I pack pasta salads (usually the boxed ones that have all the ingredients), chicken salad sandwiches, frozen stuff, fruit, pudding, and leftovers. 

Post # 7
9029 posts
Buzzing Beekeeper
  • Wedding: June 2011

I agree If you want a tuna sandwich you can pack the tuna separately in a little cup container and then put the tuna in the bread at lunch time so it isnt soggy. Also having something savory like potato chips or corn chips helps break the monotony of all sweet stuff.

You can also try sandwiches with cheese and deli meats and bring chocolate mousse instead of applesauce

My manager just buys these TGI Fridays frozen meals and then heats them up in the microwave at lunch time

Post # 8
1040 posts
Bumble bee
  • Wedding: May 2012

@septcabride: please post recipes/ideas! I’ve favorited this thread so I can refer back to it!

Post # 9
7173 posts
Busy Beekeeper

I’ve been doing salads for work. So, I’ll always have a bunch of spinach or salad greens on hand.  I’ll throw those into a zip lock or tupperware.  Then, I’ll have whatever protein.  Usually it’s whatever left overs we have.  Or, if we are on a non-cooking streak, it’s canned salmon or tuna… or I’ll get a rotissarie chicken for the store, and then bring it in a tupperware and warm it up in the microwave.  Throw the salad greens on top and then usually top it with cut up strawberries, cheese, avocado, or whatever else I’m in the mood for.  I have a bowl I keep at work for my lunch salads… it ends up working great!

To keep your tuna from getting soggy – put it in a tupperware container and put the bread in a zip lock.  Then, assemble when it’s time for lunch vs. it sit there all day.

I love using the tupperware to-go products – it’s not disposable but not as hefty as normal tupperware – they usually sell them in a 5 pack.  Very versatile and you don’t feel bad if you do have to throw one out.


Post # 11
573 posts
Busy bee
  • Wedding: June 2014

I always bring a sandwich, a salad or leftovers from the week. If I bring a sandwich I always toast the bread or roll and that helps me with keeping the bread from getting soggy normally.

Post # 12
6123 posts
Bee Keeper
  • Wedding: August 2012

I am the queen of work lunches.  So they tell me at the office!

I never do sandwhiches actually!  I don’t eat bread, pasta or refined carbs.

My lunches are usually leftovers from dinner, or something I cook up just for lunches, but in bulk.  You can also portion out one lunch worth from a dinner you make and freeze it.  I’m a big fan of one dish meals.  It’s so nice to pull out a lunch from the freezer when you’ve ran out of stuff in the house.

I like to cook a whole small chicken the crockpot, then take all the meat off when it’s done.  This way I can use chicken chunks in so many things.  Wraps, salads, curries, soups, plain with some tomatoes.

This week’s lunches have been sauteed red cabbage, garlic and carrots.  Add some hot curry powder, chopped peanuts and chicken.  Squirt with srichacha sauce. Heat it up for lunch.

I think the trick is to make in bulk, plan ahead, have some protiens ready (weather it’s a cooked roast, chicken or hard boiled eggs). 

I always have a morning snack, my lunch (sometimes lunch 1 and lunch 2), then an afternoon snack.  Try to have a protien with each snack so you’re not ravenous.  Afternoons are Fage greek yogurt with half a chopped peach.


Post # 13
103 posts
Blushing bee
  • Wedding: February 2011

I make salads or soups.  If i am having salad at the beginning of the week I put my greens into single serve countainers and then all of my toppings into smaller containers or bags.  Then every morning I can just grab my greens and whatever toppings I want to have that day.

I also like to bring yogurt and fresh fruit to mix together, nuts for a snack, and usually some whole grain bread to have with my salad 🙂

Post # 14
1820 posts
Buzzing bee
  • Wedding: August 2010

@TheLionQueen:  LOL.

Okay, here goes.  I make my husband eat healthy (you don’t even want to know what he would eat if left alone) and I am really big on eating “whole foods” or making things, so keep that in mind.

In addition to the things below, I do a ton of leftovers and often my husband will do pita pockets with deli ham and cheese.

Salads – TIPS:  prep bowls of cut items on Sunday, so all you have to do in the morning is grab a handful of each and go.  Gladware now makes a salad size that has a dressing cup that clips into the lid – amazing for portion control and so easy!  I often grill a huge batch of chicken for dinner one night and then cut up the leftovers for salads. IDEAS:  cucumber+tomato+sweet onion+fresh mozzarella+wheat berries/cous cous/quinoa, roasted sweet potatoes+green beans+grilled chicken+feta+spinach, hardboiled eggs+cucumber+tomato+red bell pepper+mixed greens, black beans+grilled chicken+tomato+cilantro+cucumbers+sweet onion, white beans+roasted red pepper+goat cheese+spinach, leftover grilled meat+parmesan+arugula.  Sometimes I will do a scoop of chicken or tuna salad on mixed greens.

Soups – I LOVE soup, so I make it a ton.  It feels so good to have a hot lunch, especially when it is cold out.  TIPS:  Super easy in the winter because I make a big pot of soup every Sunday for dinner and then eat the leftovers all week.  If you care about BPA (epsecially if you are TTC), try to buy BPA-free tupperware, or even better, use glass!  IDEAS:  roasted butternut squash, carrot+ginger+leeks, potato+leek, chicken noodle, minestrone with a ton of veggies, beef stew, corn chowder, white chili, white bean+ham.

“Little Kid Lunches” – this is what I call lunches that are less structured.  I like these things for days I feel like picking or have a lot of meetings and am not sure when I will be able to sit down.  IDEAS:  hummus with pita or cut up veggies, chicken or tuna salad with crackers, cheese and crackers + fruit or carrot/cucumber sticks, deviled eggs and a small mixed green salad.

Snacks – I get really cranky in the afternoon if I eat a lot of carbs, so I usually pack carb-free snacks, but sometimes I will give my husband goldfish or the ginger cat cookies from TJs.  IDEAS:  small container of roasted almonds and raisins, peanut butter and celery, peanut butter on graham crackers, string cheese, yogurt, greek yogurt with fruit, frozen edamame (defrosts in time for snack!), fruit, deli meat and cheese “roll-ups” with mustard.

Whew.  I hope that was helpful.  PM or let me know if you want any recipes.

Post # 16
1820 posts
Buzzing bee
  • Wedding: August 2010

@Mrs. Puffin:  If you buy the ones at Trader Joe’s, you can just stick them in a tupperware and eat or throw in the microwave for a second at work if you like them hot.

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