Packed Lunch for work

adelight

do you like salads? pasta/couscous/rice? these keep really well in the fridge for a few days, so if you odn't mind having the same delicious salad two days in a row you won't have to make these as often just make extra pasta on a night you're doing pasta for tea, add mayo, sweetcorn etc

janeawej

Personally I can eat any leftovers cold, but if you dont like this heat up in the microwave inside your own tupperware tub and it wont be affected by the 'nasties' on the inside of the mocirwave!

Penny-Pincher!!

Could you jazz your sarnies up? Add things like pickle, chutneys, grated apple/carrot, coleslaw etc. Do you have a toaster that you could have toasted sarnies with ham & cheese and maybe some pineapple? I sometimes add a few crisps in the plain cheese sarnie to make more of a crunch.

Failing that...leftovers, soups, pizza, sausage rolls, quiche, baking spuds etc

PP
xx

stiltwalker

bramble1 wrote: »

Cuppa soups and mug shot pasta snacks are good if you want something warm without using the microwave.

Seem to remember Hugh Fearnley Whittingstall making his own pot noodley type things on the telly box for a bunch of builders that sounded like a good idea for hot lunch with only a kettle required.

Mythi

stiltwalker wrote: »

Seem to remember Hugh Fearnley Whittingstall making his own pot noodley type things on the telly box for a bunch of builders that sounded like a good idea for hot lunch with only a kettle required.

I have this bookmarked...haven't tried them yet but will http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/chorizo-and-tomato-instant-noodles-recipe_p_1.html

Curried noodle pot: http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/curried-instant-noodles-recipe_p_1.html

bluebag

Benson wrote: »

I can't really take things that need heating as there isn't a useable microwave (it's a bit skanky!!)

Id probably need to start making the night before I think but how do you stop things going soggy in the kitchen foil (or is clung film better?)

I'm determined to get organised and save money!!!

I do all my familiy's sandwiches for the whole week, wrap them individually in clingfilm and then overwrap in a polythene bag and freeze them.

I take the required packages out of the freezer the night before and put them in the fridge to defrost.

I make, cheese ham and chutney, tuna mayonnaise, chicken and stuffing, tikka chicken, chicken paste, cheese spread, garlic sausage, corned beef and mustard, roast pork, roast beef and horseradish, haslet, luncheon meat... they all freeze well.

I buy salad once a week and store in salad bags in the fridge, I put a little salad in a small tupperware box the night before, along with mayo, salt pepper or whatever chutneys or other condiments they want. Keeping the salad seperate stops them going soggy.

In winter I heat soup in the microwave in a plastic jug ( straight into dishwasher.. yippee) and then pour it into a wide mouth flask, add a good chunk of fresh bread to the lunch box, a yoghurt and a piece of fruit.

Buddingblonde

If you are buying sandwiches, what types do you buy? Cant you make these at home rather than just cheese and ham?

Sambucus_Nigra

stiltwalker wrote: »

Seem to remember Hugh Fearnley Whittingstall making his own pot noodley type things on the telly box for a bunch of builders that sounded like a good idea for hot lunch with only a kettle required.

I've been doing this for more years than I care to remember.

Get the little packs of 10p noodles, pop 2 in a plastic container with wrappers removed. I don't use their sauces so chuck them away.

Pop a mix of curry powder/gravy granules/pepper/chili powder [whatever you fancy] in a small plastic container.

When you are ready for food - boil kettle

Pour hot water over noodles, and drain off after 3 mins.

Put some hot water into the small container to make a sauce, and pour over drained noodles.

Job done.

Sambucus_Nigra

OP - if you get one of the good quality flasks with a wide opening, and put hot water in them whilst heating up soup - and pour out before you pop the soup in - they stay steaming hot for at least 7 hours. I make mine at 7 and eat at 1 or 2 depending on where I am and they are still steaming hot. Well worth the investment.

Linda32

Hi,

Lots of ideas there, of course, but just wanted to add that plastic tubs are fine for taking food in. We use these. Food bags/cling film/foil is far too expensive to use every day for just pack-ups.

I've taken lots of the things mentioned and nothing goes soggy.