Taking Food to Classes/Work

[melaangus]

School starts this week. I both study and work at a universiy, and twice a week this semester I'll be staying ther from morning to afternoon so should start bringing lunch instead of eating lunch there each week. The other two days I don't have class until 4:30 pm so it's easier to bring food from home or eat something on the way to school.

Any suggestions on food that is easy to make and that taste good as leftover reheated for lunch at school? What are healthier options to bring as food to eat at work for lunch? What sorts of lunches do you guys bring to work?

[crazyqueet]

For lunch, I usually fix some type of protein  and have some veggies on the side. Just keep it simple. For snacks, I would pack fruit, veggies with some type of dip (ranch (I do low carb), hummus, guacamole), celery with cream cheese or peanut butter, tuna, hard boiled eggs, etc. 

You could also cook chicken and use it different ways. Either as I mentioned above or use leftover chicken for salads (look into mason jar salads), etc. Try doing crockpot meals. Last most the week and always good reheated. 

[urbanbalanced]

I always thought stews, soups and oven dishes are great meals to make and use its leftovers as lunch. Generally, stews, soups and oven dishes maintain a great taste, sometimes even a better taste the day after you have made it (this is especially true for stews).

The problem with stews and soups, however, might be having a suitable container to take it with you on the go. These dishes generally have a lot of liquids and if you don't put it in a proper container you are going to end up having a bad day when it spills.

[melaangus]

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@crazyqueet wrote:

For lunch, I usually fix some type of protein  and have some veggies on the side. Just keep it simple. For snacks, I would pack fruit, veggies with some type of dip (ranch (I do low carb), hummus, guacamole), celery with cream cheese or peanut butter, tuna, hard boiled eggs, etc. 

You could also cook chicken and use it different ways. Either as I mentioned above or use leftover chicken for salads (look into mason jar salads), etc. Try doing crockpot meals. Last most the week and always good reheated. 

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I don't eat chicken (ovo-lacto vegetarian) but the first part sounds good, Veggies or guacamole for snacks XD

[melaangus]

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@urbanbalanced wrote:

I always thought stews, soups and oven dishes are great meals to make and use its leftovers as lunch. Generally, stews, soups and oven dishes maintain a great taste, sometimes even a better taste the day after you have made it (this is especially true for stews).

The problem with stews and soups, however, might be having a suitable container to take it with you on the go. These dishes generally have a lot of liquids and if you don't put it in a proper container you are going to end up having a bad day when it spills.

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Stews are great for lunch, that's true! A big batch gives me a few days of meals and it's healthy with plenty of veggies in it.

[Bhuvana]

Here is my simple lentil soup....

Olive oil - 2 tsp.

Ginger (2 inch)

Garlic - 6 cloves - Make it as a paste (Ginger & Garlic)

Onion - 1 big (chopped)

Tomato - 4 tomatoes or diced tomatoes (can)

Lentil - 2 cups of lentil (Any kind of lentils red or green)

Chili powder or crushed pepper (optional for heat)

Lemon juice

Cilantro

 In a sauce pan add oil. Sauté ginger garlic paste along with Onion. Then add Tomatoes and lentil and let it saute for another 5 minutes. Then add water (or whatever broth you want). Add salt and the spice. Let it simmer until the lentils are well cooked. Couple of options. You can use the hand blender to mush it all or if you like the texture of the lentil, you can leave as it is. Add Lemon juice at the end and Garnish with cilantro.

Note: couple of variations for Lentils. Either you can soak lentil in hot water for an hour before making the soup. Or add to the pan just like that. The latter option will take more time to cook. 

This is the basic and simple one. If I want as a stew, I add few more veggies and dump all in the slow cooker. I make it with different lentils and beans (Any beans, it needs to be cooked separately before adding to the soup or stew). Either you can have this by itself or with some rice.