| Deanie
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Hi there,
This question has probably been asked many times before, but....
Does anyone have any recommendations for what to pack for lunch. I am at my job for about 10 hours and need to pack a few things to get me through the day so I can resist the temptation of vendng machines or take-out.
We have a microwave and fridge in our office, but that's it.
Thanks! |
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Fri Mar 07, 2008 7:02 pm |
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| RedRox
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| I'm in P2/P3, but I pack fruit, cheese sticks, nuts, a black bean mixture of beans, gr. pepper, cilantro & salsa and a very large salad I make in the morning. I have a small soft sided cooler with "freezies" that all but the salad tupperware go into and both go in my backpack. I keep a salad dressing in the fridge at work so I don't have to carry it back and forth and try to hide it in a door shelf so others don't see it and try it! The salad and beans go in the fridge and the rest are fine in the cooler pack. I eat the salad cold and heat the beans mix in the micro. Works for me! ;) |
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Fri Mar 07, 2008 7:07 pm |
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| ladybugnessa
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hard boiled eggs
small cans of v8
nuts
salad w/protein
string cheese
raw veggies (carrots in p2 but celery and peppers and mushrooms also)
hummus in containers.... |
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Fri Mar 07, 2008 7:18 pm |
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| Deanie
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| thanks....all good ideas :) |
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Fri Mar 07, 2008 7:23 pm |
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| Magna
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I too only have a microwave and fridge at my office. I keep my own supply of plates & utensils at work.
I find I can bring almost anything for lunch that I'd eat at home, unless it needs last-minute preparation or it's fragile. You can pack meats and vegetables, casseroles, or stir-fry dishes in sandwich-size plastic bags, put them on a plate, and heat them up. (You can even eat out of the plastic bag, if you have to.)
A typical lunch for me is some kind of meat and vegetables (either separate or sauteed/stir-fried together), plus fruit and/or yogurt for dessert (I'm on P2), just like a regular meal at home. I also pack some snacks.
When I cook something at home, I put a few servings in plastic bags for lunch and either refrigerate or freeze them. It's very convenient just to toss a couple of those into my lunch bag. Small plastic containers are great, too. You can use them for soup, chili, hummus, or other liquid/squishy foods (difficult to do with plastic bags!) You can eat right out of them and don't need to keep dishes at work, although you also need to wash them. If you're buying disposable plastic containers, buy the smallest size they have, so you can have small servings of several different foods instead of a lot of one thing. The medium sizes looked OK to me in the store, but when I got them home, they were just too big. |
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Fri Mar 07, 2008 9:16 pm |
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| MrsDayna8992
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My typical meals M-F are eaten at my desk at work: I should mention that I always have a water bottle in my hand and drink at least 86 oz of water per day
Here is my menu for today
B: Egg Beaters with chopped veges mixed in Nuke in Microwave. 1 tsp salsa on top.
1 slice of turkey bacon nuked in microwave
1 v8 spicy
AM Snack-FF Plain Yoplait Yogart
Lunch- Leftover Zydeco soup from prev evening (see recipe)
Side Salad with FF Lauging cow cheese wedge and 6 shrimp.
Dressing Lemon Juice
PM Snack- Bag of veggies-Celery/Cukes/Peppers
Dinner is at home-
I have found that it helps to have the food with me. Meaning, I am not tempted to scrounge the teachers lounge for food or go out and buy fast food. If it is there, I will eat it.
Hope this helps!!
dayna
SOUP RECIPE IS BELOW- I am told that it is P1 friendly. we love it.
Zydeco Soup:
Ingredients:
4 stalks of celery, chopped
1 large onion, chopped
1 large bell pepper, chopped
2 cloves garlic, minced
2 T EVOO
3 boneless skinless chicken breasts, cut up into bitesized pieces
1 tsp each: paprika, dry mustard, ground cumin, dried basil, dried oregano, dried thyme
1/4 tsp each: ground cloves and cayenne pepper
1/2 tsp black pepper
3 - 15.5 oz cans of black-eyed peas, rinsed and drained
1 large can of diced tomatoes
1 quart of ff chicken broth
1 Tbsp snipped fresh parsley
Directions:
In a 4 qt dutch oven, cook celery, onion, pepper, and garlic in hot oil over medium heat for about 5 minutes. Stir in chicken, then the dry herbs and spices, cook and stir for about 5 more minutes. Stir in Black-eyed peas, tomatoes, chicken broth, and parsley. Bring to boil reduce heat and simmer for about 30 minutes, add water or more broth if needed. |
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Sat Mar 08, 2008 12:06 am |
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