Food Bring you own lunch to work..
- Thread starter sekmeht
- Start date
do you like vegetables and italian flavours, and are you able to cook at home? lately i've been making a variation of jamie oliver's spring vegetable minestrone and i find it's healthy, convenient and keeps me going for hours:
1 large green zucchini
1 large yellow zucchini
1 small pack fresh frozen green peas
1 large carrot
1 punnet fresh button mushrooms
1 medium head cabbage
250gms italian sausage, casings removed
1 large tin peeled stewed tomatoes
1 small bunch fresh basil
1 tablespoon chopped garlic
1 large onion, chopped
250 gms small pasta shells or elbow macaroni
store bought chicken or vegetable stock (no msg, etc)
olive oil, thyme, salt and pepper to taste
1. chop zucchini, mushrooms, carrots into roughly similar cubes about 1 to 1.5cms in size; thaw peas and shred cabbage
2. saute garlic and onions in about 2 tbsp olive oil, but do not brown. tip in italian sausage meat and let cook.
3. add vegetables in this order: carrots, zucchini, mushrooms, peas and cabbage, stirring well with each addition
4. while vegetables are still raw-ish, add tinned tomatoes and mix in with vegetables, stirring occasionally
5. add chicken or vegetable stock, plus an equal quantity of water; bring to a boil
6. add pasta, turn heat down to a simmer and cover.
7. when pasta is cooked, add basil, stems removed. sprinkle with dried thyme and add salt and pepper to taste.
this makes several servings, which i pack in individual microwavable containers. my office has a pantry with a microwave so at lunch or dinner, i know i have something healthy and filling and hot.
1 large green zucchini
1 large yellow zucchini
1 small pack fresh frozen green peas
1 large carrot
1 punnet fresh button mushrooms
1 medium head cabbage
250gms italian sausage, casings removed
1 large tin peeled stewed tomatoes
1 small bunch fresh basil
1 tablespoon chopped garlic
1 large onion, chopped
250 gms small pasta shells or elbow macaroni
store bought chicken or vegetable stock (no msg, etc)
olive oil, thyme, salt and pepper to taste
1. chop zucchini, mushrooms, carrots into roughly similar cubes about 1 to 1.5cms in size; thaw peas and shred cabbage
2. saute garlic and onions in about 2 tbsp olive oil, but do not brown. tip in italian sausage meat and let cook.
3. add vegetables in this order: carrots, zucchini, mushrooms, peas and cabbage, stirring well with each addition
4. while vegetables are still raw-ish, add tinned tomatoes and mix in with vegetables, stirring occasionally
5. add chicken or vegetable stock, plus an equal quantity of water; bring to a boil
6. add pasta, turn heat down to a simmer and cover.
7. when pasta is cooked, add basil, stems removed. sprinkle with dried thyme and add salt and pepper to taste.
this makes several servings, which i pack in individual microwavable containers. my office has a pantry with a microwave so at lunch or dinner, i know i have something healthy and filling and hot.
I saw your post in the grocery shopping thread 
I almost always bring my lunch to work. I do very simple stuff like salads with chicken, imitation crabmeat or albacore white tuna, and add different veggies. Sundried tomatoes, grape tomatoes, julienne carrots, mushrooms, chopped cauliflower, broccoli florets, etc. Sometimes I add beans or chickpeas for more protein. I put my salads in a Tupperware container, and I'm good to go. I also bring a piece of fruit and/or a sugar free jello gelatin for dessert.
I also buy a few of those Amy's Organic Meals and bring those to work. You can find them in your frozen food section. They make great burritos and other frozen meals.
What about leftovers? Sometimes, if I cook the night before, I'll make enough to bring to lunch the next day.
Try packing snacks, too. It will keep you from hitting the vending machine. I bring a string cheese for a morning snack, and a tbsp. of peanut butter and those south beach diet cereal bars, or a fat free small yogurt container for an afternoon snack.
If you don't have any good Tupperware, invest in some at Target. It's a lifesaver!
I almost always bring my lunch to work. I do very simple stuff like salads with chicken, imitation crabmeat or albacore white tuna, and add different veggies. Sundried tomatoes, grape tomatoes, julienne carrots, mushrooms, chopped cauliflower, broccoli florets, etc. Sometimes I add beans or chickpeas for more protein. I put my salads in a Tupperware container, and I'm good to go. I also bring a piece of fruit and/or a sugar free jello gelatin for dessert.
I also buy a few of those Amy's Organic Meals and bring those to work. You can find them in your frozen food section. They make great burritos and other frozen meals.
What about leftovers? Sometimes, if I cook the night before, I'll make enough to bring to lunch the next day.
Try packing snacks, too. It will keep you from hitting the vending machine. I bring a string cheese for a morning snack, and a tbsp. of peanut butter and those south beach diet cereal bars, or a fat free small yogurt container for an afternoon snack.
If you don't have any good Tupperware, invest in some at Target. It's a lifesaver!
What about turkey and cheese rollups with some lettuce?
Bring a chopped salad and a bottle of salad dressing?
Bring a chopped salad and a bottle of salad dressing?
Same here. I'm thinking of buying a wide-mouth thermos, so I can bring soup.
Sunday nights, I make curried vegies, basmati rice, and some kind of fish for dinner, but make I lots, so DH and get leftovers for lunch the next day.
And I always make cookies for a morning snack (to eat while I work) to go with my coffee.
