I need ideas for healthy, tasty packed lunches for work...?

Question

I am sick of paying over the odds for sarnies and meals on a lunchtime when I'm at work, and then having no money at the end of the week to go out and enjoy myself (well, not that bad, but you know what I mean).

I would love some tasty alternatives to the boring 'sandwich'. I'm not a fussy eater and like most things...so, let me know your best lunchtime delights!

Answer 1

Well I alternate regularly as I get sick of sandwiches and they make me groggy. Here goes:

Soup...veggie with whatever you fancy..need to loose a few pounds, add cayenne pepper to it. and if you need protein, add meat or beans. DO NOT OVER COOK, then in the morning, nuc on high for five minutes, stick in a flask and have a nice little bread roll with it at lunch...is great on cold days.

In the summer I have salad, usually include some meat and or cheese as well and always have a range of CRUNCHY veg and usually a creamy dressing.

Soups I can do for under a fiver a week, salads a bit more.

Otherwise I often make wraps too. cook some chicken up on a Sunday with spices and on low to keep the mositure in. Then slive up carrots and peppers and put in containers for the week. Everymorning put the wrap together with some cheese and mayo...and voila, nice little crunchy healthy and cheap lunch.

Hope this helps!

Answer 2

1

Answer 3

If you have a microwave at work then there is a wide range you could enjoy. Then there are salads you could make at home and take with you, that could include anything, tuna, prawn, cheese and ham the list could go on. There are also potato and pasta salads you could try. Cold sausage rolls,cold pies, quiche or pizza slices also make a nice change to your lunch. You can prepare most of these things yourself or buy them ready made from the supermarket which is cheaper than buying it at work. Try making some angel delight or jelly the night before and take it in to work in little tubs. The same goes for tinned fruit or cold rice pudding. You can mix and match what you have each day with small portions of three different things to eat.

Answer 4

I try to vary what I have each day whether by ther filling or the bread I use. Pitta bread sliced in half and filled with egg salad is one of my favourites. A salmon and cream cheese bagel is another. I buy different breads and most keep in the freezer really well so you don't have to worry about them going off. Also you can make 3 days worth of stuff and wrap in cling film they keep great in the fridge, I can't be bothered making them every nite. Just don't use any filling that's too wet. other filling ideas could be:-
tuna mayo and sweetcorn
coronation chicken
cheese and pickle
roasted vegetable and salsa wrap
look at what you can buy at the sandwich shop and make your own versions.
Hope this helps

Answer 5

Get yourself a good sized thermal container (we use some that are about half high the size of a mayonnaise jar. You can then heat leftover soups and stews and they will still be pretty warm at lunchtime. Pour very hot water into the empty container to heat it up before you fill it with your lunch food. Have you tried making wraps instead of sandwiches using bread? My kids love to make their own and roll em up and put it in plastic wrap to transport. We also use other plastic containers and stuff them with salad.

Answer 6

I've just started a diet and di something lovely the other day : Take a mini maan bread and grill according to instructions, split in two and fill with a mixture of the following: chopped spring onion, peppers, sugar snap peas, cucumber and grated mature cheese plus a sprinkling of vinegar. I added black pepper cos I like it but you can adapt this idea to include whatever veggies and seasoning you or your child likes. The naan bread (mine was garlic and coriander) makes it really tasty so you don't notice the lack of butter, meat, etc and I only used half the cheese I grated (my dog was very happy!)

Answer 7

(L)
Prawn Patties
Makes 6-8


Description/Notes:

Yummy little pastries with a tangy prawn filling

Ingredients:

1 medium can of prawns

2 oz. (50g) grated cheese

1 teaspoon of lemon juice

pinch of freshly ground pepper

salt

4 oz. (125g) short crust pastry

beaten egg to glaze

Cooking Instructions:

Pre-heat oven to 450F, Gas Mark 7

Drain the prawns and mash well

Add the cheese, lemon juice, pepper and a little salt

If necessary add a little juice from the can as the mixture should be fairly moist

Roll out the pastry thinly and cut into 6-8 rounds

Divide the fish mixture between the pastry rounds

Damp the pastry edges, fold over and press well together

Put the patties on a baking tray and glaze with the beaten egg

Bake in the pre-heated oven for about 25 minutes

Answer 8

Chicken and pasta salad
Ingredients
570ml/1 pint chicken stock
2 chicken breasts
100g/3½oz pasta bows cooked and cooled
100g/3½oz canned or frozen sweetcorn
18 small cherry tomatoes, cut in half
2 spring onions, sliced finely
½ baby gem lettuce, shredded

For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
½ tsp dijon mustard (optional)
½ tsp sugar
salt and freshly ground black pepper
1 tbsp chicken stock from the poaching liquid



Method
1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.
2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).
3. To make the dressing, whisk together all of the ingredients (or use a hand blender).
4. Combine all the ingredients for the salad and toss in the dressing.



Perfect pasta
Ingredients
200g/7oz pasta shapes
175g/6oz broccoli
2 chicken breasts, cooked
4 tbsp honey
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
150g/5oz sweetcorn
2 spring onions



Method
1. Cook the pasta shapes according to the packet instructions. Add the broccoli for the last three minutes.
2. Shred the cooked chicken into bite-sized pieces. Remove any bits of skin.
3. Carefully slice the spring onions.
4. Make a dressing by mixing together the honey, vinegar, soy sauce and sesame oil.
5. Mix together the pasta, broccoli, chicken, spring onions, sweetcorn and the dressing.
6. Your pasta salad is now ready to eat.



Tortilla wedges
Ingredients
6 tbsp olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
4 medium-sized potatoes, thinly sliced
5 eggs, lightly beaten
flaked sea salt and freshly ground black pepper



Method
1. Heat 3 tbsp of the olive oil in a frying pan and gently fry the onion, garlic and potatoes for about 15 minutes until almost tender. Tip the potato mixture into a large bowl and leave to cool for 5 minutes. Add the beaten eggs and leave to stand for 10 minutes.
2. Place a medium-sized non-stick frying pan, approx. 23-25cm/9-10 in, over a low heat and add the remaining oil. Season the potato and egg mixture generously with salt and pepper, then pour into the pan. Leave to cook for 15 minutes until almost set.
3. Gently slide the tortilla on to a plate and place another plate on top, flip over and then slide back into the pan, now with the uncooked side down. Continue to cook for a further 5 minutes. Serve warm or at room temperature, cut into wedges.

Answer 9

When I get bored of sarnies, I cook off some pasta and add a bit of pesto sauce and or low fat mayo, tuna, tomatoes cucumber etc. or chicken instead of tuna. It really fills you up aswell. Alternatively if you dont fancy pasta then cook off the chicken and have a nice chicken salad with boiled potatoes, hard boiled eggs etc. They work for me!

Answer 10

Ciao! I don't know if I could help you with my advice.. because I'm Italian and I'm writing from Centre of Italy. I advice you to cook at home a salad or a pasta salad or pizza and the put all your food in a box to eat when you're in office.
some receipes here http://www.theitaliantaste.com/italian-cooking/pasta/insalata-pasta/index-insalata-pasta.shtml