Packed Lunch for work

Make yourself some flapjacks for work lunchtime 'pudding' , they're very good for you and cheap as chips. You could also have a couple for brekky if you didn't have time to faff around with cereal as they can be eaten one-handed whilst nagging kids and OH, driving or bus-ing to work and checking work emails. As someone else has pointed out, breakfast is important and oats particularly keep sugar levels and hunger levels under control.

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Ok, this is what I do when I make bacon and pepper pasta.

I usually do my peeling and chopping first so I can just add things in but it depends what works for you I guess.
I use 6-8 rashers usually depending on the pack size so between 200-300g.
I chop the bacon up quite thinly and then I peel and chop a couple of smallish onions. If I have a courgette then I chop that up. Also if I have some tomatoes that need using up then I chop them up too.
Then I would chop up my pepper(s). As I love peppers (except the green ones) I normally use half a red pepper and half a yellow pepper. Sometimes I buy a pack of three sweet peppers if I'm feeling flush and then I use half a red pepper, half a yellow pepper and half an orange pepper.

Method:

Add a small amount of oil to a wok or pan and set over a medium heat. Fry the bacon gently until the fat begins to run.
Add the chopped onions and cook until slightly softened.
Add the peppers, tomatoes and courgettes.
Add the passata or tin of chopped tomatoes, salt, pepper and any herbs to taste then simmer until reduced.

Cook the pasta, then drain and add to pan. Stir until thoroughtly mixed and heated.

This can be frozen and it makes at least 4 decent sized portions. It just depends how much you like certain ingredients. If you wanted smaller portions then it would make 6. It is filling and has loads of veg in it.

The great thing about this is it is quite versatile so you can adapt it to how you like.
I use basil but you could use parsley or other herbs.

I'm not keen on mushrooms so I don't use them but if you like them then you could. I have used sweetcorn in it but most of the time I don't. If I don't have any courgette then usually I will have in some spring onions so I use that. Just makes a nice colour contrast, green pepper will also do that but I don't like the taste personally.
Of course it doesn't have to have bacon in it, can leave that out and then its veggie pasta.
Don't have to mix in the pasta, could just freeze the sauce and then make the pasta the night before you want to take it into work.

I am no cook but it is so easy to make and tastes delicious. My workmates have tried it and they think its really tasty and the best thing is if you make it in bulk it costs the same for 4-6 meals than it would cost for a cold limp sarnie from a shop.

My bf reckons he doesn't like courgettes but I have made this pasta for him a few times and have put courgette in it every time. He knows my love of onions so I usually put some spring onion in and I also grate half to a whole courgette in too and he just thinks its spring onion. WRONG! Of course, courgette is a nice bulker ingredient and I'm sure it is often used to fool fussy children and other halves

That sounds good as its very quick to open a tin. Surprising that it is low in calories and fat as shop ones seem to often be very high in both.

What about Couscous? You could take it in a tupperware tub, then at lunchtime just pour on boiling water and put the lid back on for a couple of minutes to cook it. You can also reheat pasta this way by plunging in boiling water for a minute. I take my pasta and sauce seperately, then heat them in the microwave. This way it doesn't go all dry.
Also, cold pasta is lovely. I mix cooked cold pasta with greek yoghurt, juice of half a lemon and half tin of tuna. This is delicious and really filling.
Something else tasty and filling especially in the winter is hot weetabix. I heat 2 with milk, mix thoroughly and sprinkle on plenty of sugar. Yum!