Does anyone have any ideas for delicious, healthy and affordable packed lunches?

Question

I'm so *bored* with sandwiches! Plus whenever I buy something at the shop it's always the same thing (I'm a vegetarian) and it has an insane number of calories in it.
Am I stuck in a rut or are there any creative meal ideas that will keep me ticking over until 5.00pm?

Yes I eat cheese - not a vegan.

Answer 1

Soup is a great idea - I make up several different batches at the weekend and freeze so that I can ring the changes through the week. I also bought a wide-necked flask so that I could take hot meals when I wished. When I make a vegetable curry or similar I make twice the amount and heat a portion up in the morning, put into the flask and hey presto, lovely hot lunch. I know it's the wrong time of year for salad but I also take a small tub of feta and olive salad to enjoy as well - really tasty!

Answer 2

At the moment I am mad on crispbreads with laughing cow lite cheese - I vary the crispbreads with rye crackers or ryvitta. its delish!

Or how about making some home made soup and take it in a flask or lockable container? You could make lentil, vegetable, carrot and coriander, mushroom, leek and potato - erm crikey I could go on and on couldnt I? think you get the drift...

Or instead of sarnies, why not try alternating the bread, use ciabatta or malt, seeded batch, pittas, wraps etc.

For afters have a lite yoghurt, or fruit or even a smoothie (which is both really!!!)

Answer 3

It's a wrap Makes 2 wraps Preparation time less than 30 mins Cooking time no cooking required Ingredients 100g/3½oz tuna in oil 1 tbsp mayonnaise ½ tsp lemon juice pinch paprika 50g/2oz cooked frozen or canned sweetcorn 40g/1½oz cucumber, red pepper or celery, sliced thinly shredded iceberg lettuce 2 mini tortillas 2 chives (optional) Method 1. Drain the tuna and mix together with the mayonnaise, lemon juice and paprika. 2. Stir in the sweetcorn and cucumber, red pepper or celery. 3. Divide the filling between the tortillas, placing it to one side of the centre. Wrap the unfilled half around the filling and tuck in one end to secure. Alternatively secure the tortilla by tying a chive around it.

Answer 4

SOUP!!!!!!! i have soup every day just about for lunch. you could make loads of different kinds and freeze in tubs. just take to work and by lunchtime itll be defrosted and ready to heat in the microwave. or defrost the night before, heat in the morn and stick in a flask. some of my faves are broccoli and stilton, mixed veg, tomato and pesto - the list goes on! if you need any recipes email me. i dont do stuff that takes a long time so you wont be stuck over the cooker for hours.

Answer 5

Spanish Omelet (if you eat eggs)
2 small-midium potatoes
2 eggs
salt
200 ml of oil
1 tsp of milk

Cut the potatoes and fried them with a little bit of salt in the frying pan with the oil.Beat the eggs with salt and the milk (it will made the omelet more spongy).
When the potates will be fried mix them with the eggs and cook it in another smaller pan with a spoon of oil.
Its easy and you can do it aswell with onion, red peppers, etc...
Hope you'll like it and sorry for my english, I'm spanish.

Answer 6

Tortilla wraps. Mayonaise or salad cream, chopped green and red bell pepper, few shavings of cheese (I prefer cheddar), pine nuts and some cilantro, salt and pepper to taste. Toss and line the flour tortilla and your on a roll-they are delicious.

Answer 7

Instead of basic bread for sandwiches why not use those tortilla flour wraps? Tuna, mayo and salad wrapped tightly would be great, or even a chicken caesar salad wrapped up! Pitta bread is an old favourite- try marks and spencers mini pittas with their low fat hummus- Sainsburys also do small pots of hummus great for individual lunchboxes.

Answer 8

Baked beans (the can...Heinz with ham sauce is good and I doubt it has any actual ham in it) on toast....stick some chilli flakes or herbs on it when you get bored with sandwiches. Most canteens or offices have toasters...if not buy one for the floor...or a toasted cheese sandwich maker....make your own pizzas...cheese, oregano and tomato etc.

If you are vegan...and its not just meat exclusive...you are pretty much stuffed......peppers and artichokes would be good.

Answer 9

Sweetie,i am also a vegetarian.
First things first,go to your local craft store and purchase some of those containers that you normally would get from the chinese restaurant.Those are ideal for packed lunch items because it doesnt require a whole of cleanup and effort to keep up with them.
Do you eat cheeses?This is something you can do with or without the cheeses,Make a simple salad...Baby spinach,grape tomatoes,shredded carrots,honey dijon vinaigrette(Ill include the recipe below),and on top once you have tossed it in the vinaigrette and packaged it simply pit some nice shaved parmasean cheese on top.Dont mix that in,wait until your ready to eat so that the cheese keeps it flavor.I do use this recipe for vinaigrette also,so i know it is delicious:
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt or taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 cup vegetable oil
In a small mixing bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper.
While continuing to whisk mixture, slowly pour in vegetable oil in a small stream, whisking constantly until fully incorporated and slightly thickened. (Place the bowl on a damp tea towel to prevent it from slipping.)
Store any unused portion in the refrigerator.

You could do something i have quite often.
I use day old bread whatever i have on hand.
Toast the bread up til it is golden,or your desired color.You dont want to take it as far as you would your toast,because it could become tough.
Slice up some tomato thinly,and some motzerella cheese.
Using tomato instead of sauce allows for it not to become soggy when left for a while.To prevent that,if it isnt being at right away,or packed for a lunch in your case i would seed the tomato to elimate as much moisture as possible,but still get that tomato flavor.
You will also need basil leaves(whole).Now,you take your thinly sliced toasted bread,layer some tomato,a basil leaf,and a thin slice of cheese on top.Some say to do the basil last,i like it in between.This then goes back under the broiler until the cheese is melted and golden.This gives you a more fresh flavor and taste rather than your average pizza.

This may be a little more filling for you,its from the Kraft food and family magazine and i have tried this as well,and i enjoyed it.Here is the recipe:
1 cup instant white rice, uncooked
1 can (15 oz.) black beans, drained, rinsed
1 medium red pepper, cut into thin strips
1/2 cup KRAFT FREE Peppercorn Ranch Fat Free Dressing( I would use whatever dressing i preferred,not necessarily their recommendation)
2 green onions, thinly sliced
1/4 cup chopped cilantro
1 tsp. ground cumin
COOK rice as directed on pkg; place in large bowl.
ADD remaining ingredients; mix lightly. Cover.
REFRIGERATE several hours or until chilled.

Or,a nice soup.Who doesnt love soup?Maybe a chili? Heres a recipe i think you will like:
1 large sweet onion, diced
1 large green bell pepper, diced
2 garlic cloves, minced
2 tablespoons vegetable oil
1 (12-ounce) package ground beef substitute
1 large zucchini, diced
1 (11-ounce) can whole kernel corn, undrained
2 (15-ounce) cans no-salt-added tomato sauce
2 (10-ounce) cans diced tomato and green chilies, undrained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 teaspoon sugar
1 (1 3/4-ounce) envelope Texas-style chili seasoning mix

Saute first 3 ingredients in hot oil in a large stockpot over medium-high heat 5 minutes or until tender. Stir in beef substitute and remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, 20 minutes.

Linguine and sweet onions make this dish one to savor. Slow cooking the onions releases their natural sweetness and accents the rich flavor of the black olives. Serve with slices of tomato and mozzarella cheese drizzled with olive oil and balsamic vinegar.

1 (9-ounce) package BUITONI® Linguine
3 tablespoons extra virgin olive oil
1 pound onions, thinly sliced
1 teaspoon granulated sugar
1/3 cup sliced ripe olives
HEAT oil in a large skillet. Add onion; cook over low heat for 20 minutes. Add sugar; cook an additional 20 minutes, or until tender and golden brown. Add olives.
PREPARE pasta according to package directions.

Any of these recipes can be made the night before and refrigerated.I wouldnt recommend you doing the bread,cheese,tomato one.However,the others definately.If you decide to do the salad,mix up your greens and vegetables the night before.Add the vingaigrette at the last minute.The chili,can be made the night before and simply placed in a microwave.If you have access to one of course.Good luck hun and have a good day.

Answer 10

In the event that it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.