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Hot and cold meal ideas

I work shifts, and shifts which are pretty frantic at times which means I often either don't get to eat, or I can't get back to base to warm my food up.

I am utterly fed up of mcdonalds and sandwiches - so would like some inspiration for packed lunches which can be eaten hot or cold. I would prefer hot food when I work nights/lates but the reality is I may not be able to get back in to warm it up so it must be edible cold as well...

:D

:rudolf: Christmas and OS MS Addict :rudolf:

Comments

  • Horace
    Horace Posts: 14,426 Forumite
    Get yourself a wide necked flask. Before you go to work fill it with hot stew/casserole/soup. That way you have something hot.

    You could make pasta salad which can be served cold with lettuce or hot with meat etc.
  • jackyann
    jackyann Posts: 3,433 Forumite
    edited 3 October 2014 at 2:17PM
    Totally agree.
    Tips:
    warm flask first with hot water as they do lose heat more quickly
    take an old tea-towel to guard against spills as they can be a bit unwieldy
    make quantities of your favourite soupy stews and freeze
    suggest buying good stock (I use marigold) as you can boil it up with a few left-overs to make a nice quick soup

    I used to take a flask + sandwich - it could be eaten with the soup/stew, or if absolutely necessary, on its own.

    I have even taken 2 flasks - for "dinner" and porridge with fruit for the end-of-night "breakfast".

    I hated night duty and never felt well whilst doing nights, but without doubt, breakfast at the end of a night shift has a wonderful taste!
  • s_glover
    s_glover Posts: 653 Forumite
    Tenth Anniversary 500 Posts
    As mentioned pasta salad or cous cous would be great.

    You can mix in any number of sauces, pesto, roasted veg, olives, cheese whatever you fancy really.
  • camelot1001
    camelot1001 Posts: 6,225 Forumite
    Part of the Furniture 1,000 Posts Name Dropper
    Sausages in a flask or wrapped in foil and newspaper/tea towel to keep warm.
    Baked beans/tinned spaghetti in a flask.
    Sausage rolls and pasties, quiche and pies may be eaten hot or cold, depending on your taste.
  • jackyann wrote: »
    Totally agree.
    Tips:
    warm flask first with hot water as they do lose heat more quickly
    take an old tea-towel to guard against spills as they can be a bit unwieldy
    make quantities of your favourite soupy stews and freeze
    suggest buying good stock (I use marigold) as you can boil it up with a few left-overs to make a nice quick soup

    I used to take a flask + sandwich - it could be eaten with the soup/stew, or if absolutely necessary, on its own.

    I have even taken 2 flasks - for "dinner" and porridge with fruit for the end-of-night "breakfast".

    I hated night duty and never felt well whilst doing nights, but without doubt, breakfast at the end of a night shift has a wonderful taste!

    Yes, breakfast after lates (3-5am finish) or nights tastes even better than breakfasts after a night out! Just got in and enjoying my toast :)

    I lack inspiration for what to put in pasta salads - though I really enjoyed my pesto/green bean/pea pasta I made tonight :D Though it is very difficult to eat peas with a fork, in the dark in a moving vehicle!!! :rotfl::rotfl::rotfl:

    I guess I just need to get trying different combinations of veggies etc in them.

    :rudolf: Christmas and OS MS Addict :rudolf:

  • I lack inspiration for what to put in pasta salads - though I really enjoyed my pesto/green bean/pea pasta I made tonight :D Though it is very difficult to eat peas with a fork, in the dark in a moving vehicle!!! :rotfl::rotfl::rotfl:

    I guess I just need to get trying different combinations of veggies etc in them.






    If you own a stick blender or food processer (or sieve if you're really dedicated) blitz your peas/beans up to go with the pesto - it makes a coating sauce for the pasta and is Sooooo much easier to eat than having veg escaping all over the place.


    If you fancy an experiment, grated carrot and onion cooked down in a little oil/butter/marge with thyme, seasoned up to taste makes a lovely pasta coating.
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