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Lunch from home suggestions?

post #1 of 8
10/15/08 at 4:24pm
Thread Starter 
Just wondering if there were any suggestions on some variety for packing lunch from home.

Getting tired of the usual deli meat sandwiches/yogurt/banana combo I pack. I have a fridge at work, so perishible items aren't a concern.
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post #2 of 8
10/15/08 at 4:56pm
I like marinated mozzarella (for lack of a more accurate term) on flatbread. I use mozzarella, feta, basil, onions, tomato and EV olive oil. I usually add some salt and pepper. Just mix and then let it refrigerate. I eat it on a flatbread with fresh spinach. Then there is always sushi and the like. In Japan, lunches are an art form, maybe someone else who knows more can help with that.
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post #3 of 8
10/15/08 at 4:57pm
For convenience, I like making one pot meals. Chili, beef stew over brown rice, stuff like that and eating them throughout the week.

Also, sometimes it's easier to cook a dinner for two rather than one, so I just throw half of my dinner into a pyrex and eat the same meal for lunch the next day.
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post #4 of 8
10/15/08 at 5:38pm
nearly everyday, i bring:

grilled chicken with quinoa and steamed vegetables

or

chilli

or

steak or tuna steak with a mixed green salad

i buy lunch once a week to keep it interesting.
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post #5 of 8
10/15/08 at 5:56pm
Thread Starter 
Your marinated mozzerella really sounds interesting - how do you mix the mozzerella, isn't it all "clumpy"? How much EV Olive Oil do you use? - I always end up putting in too much. thx.
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post #6 of 8
10/15/08 at 6:14pm
A curry can be a nice change from sandwiches. If you lack the time and/or culinary skill, some of the prepared stuff can be decent. The pastes--to which you add onions, tomatoes, and meat--can turn out very nicely. I've had particularly good results with the Pataks brand vindaloo.

One can makes enough curry to last four or five lunches, served with rice.
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post #7 of 8
10/15/08 at 6:24pm
I don't use fresh mozzarella (although that shouldn't be a problem anyway). I just cube it. For the feta I use pre-crumbled stuff (feta can be omitted though).

I just pour the EV olive oil in, it doesn't cover more than half the ingredients usually, and just mix or shake it a few times while I am letting it marinate. It will drip off of the flat bread at least a little while eating.
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post #8 of 8
10/18/08 at 4:25am
One of my favorite things that I do: Cut some strips of chicken out of a chicken breast. Dip in egg and coat with bread crumbs and coconut shavings. Bake for 15 minutes. Healthy chicken tenders. Its very good either hot or cold.
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