Inexpensive, easy meal options for work?

Question

I work at a grocery store, 6 days a week. For breaks, it's easy and convenient to buy something off the shelf or go to the pizza place/Chinese place/Wawa/Wendys/Subway which are close by but all of which are expensive or have limited options for food that are not high in fat or calories. Now that the food prices have risen so much and we finally have a refrigerator in the break room, I need some good ideas for bagged lunches/dinners that are on the healthier side. Some of my ideas are a turkey sandwich with provolone cheese on whole wheat bread (I don't do mayo, so it would be miracle whip or honey mustard for the spread), tuna in pita pocket, yogurt, fruits (like grapes or something). What could I do for the "main course" other than sandwiches, and any other ideas for inexpensive, healthful "sides"? I'm really not a snack girl- potato chips are not my thing. Also, does anyone have a good recipe for chicken salad with nuts and grapes? I also had this really good bbq chicken salad before but can't find the "right" recipe.

Answer 1

all kinds of sandwiches, fruits, juices, salads

Answer 2

If you buy a good quality Thermos, you can fill it with hot soup, mac & cheese, spaghettios, stews, or leftover casseroles, and they'll stay hot until lunchtime.

You can also easily cook Ramen noodles with just a sealed container and super hot tap water--just pour it over & stir in the seasoning a half-hour before you want to eat.

Answer 3

How brave are you? I find one of the best ways to open up options is to get brave on different cuisines.

Heres a blog for vegan lunches: http://veganlunchbox.blogspot.com/

A favorite lunch idea of mine is to get an Indian, Chinese, etc. cook book and look for curries and stir-fries that look good. Skip all the directions, chop, peel and throw ingredients into a crock pot overnight. Serve over rice or bread.

If you can't warm up at work, Coleman has some great soup thermoses that keep stuff piping hot.

Rice and beans with salsa and a salad is super cheap and very filling.

Also taco salad - take the salad, chips, dressing and meat in four separate containers. Combine and enjoy!

Buy a mini casserole dish with a lid (pyrex) and whenever you make casseroles, meatloaf, etc., stick a portion in this and bake it, too. Stick in the freezer and pull out the night before.

Have fun!

Answer 4

Chicken Salad

3 c. cooked chicken, cut in chunky pieces

3/4 c. chopped celery hearts

3/4 c. seedless red grapes, halved

1/4 c. chopped pecans

1/4 c. Miracle Whip salad dressing

1/8 tsp. salt

Lettuce leaves

Toss chicken, celery hearts, grapes,and 3 tablespoons of the pecans together gently. Mix salad dressing and salt with chicken mixture and chill. Serve on lettuce leaves and garnish with remaining pecans. Serves 6.

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COLD PASTA SALAD  

1 lb. pasta, cooked & drained

1 cup Italian salad dressing or vinaigrette

1 tablespoon Salad Supreme seasoning

3 tomatoes, chopped

2 cucumbers, chopped

1 1/2 red onions, chopped

2 green peppers, chopped

Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.

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COLD PASTA AND CHICKEN SALAD OR SHRIMP

SALAD  

8 oz. vermicelli pasta noodles

1 c. French dressing

10 fresh sliced mushrooms

1 c. fresh broccoli florets, blanched

10 slices cherry tomatoes

Ripe olives (sliced)

1 can sliced artichoke hearts

2 c. cooked cubed chicken (or boiled shrimp)

1/3 c. fresh basil (or 1 1/2 teaspoon dried)

1/3 c. toasted pine nuts, optional

Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.

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GAZPACHO SOUP (Cold Soup)  

3 tomatoes (quartered)

1/2 cucumber

1/2 pepper

1/2 onion

Garlic clove

3 tbsp. wine vinegar

1 tsp. salt

1/2 tsp. pepper

2 tbsp. olive oil

1/8 tsp. white pepper

Place items in blender and pulse, so there are large chunks. Chill. Pour in individual cups and top with croutons.

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COLD CHICKEN & VEGETABLE SALAD  

1 can English peas

Season peas with butter and cook a tiny bit, then drain (or just open can and drain).

1 c. cooked carrots, drained

3 tbsp. chopped green pepper

1 tbsp. plain gelatin

5 tbsp. cold water

3 tbsp. vinegar

1/2 tsp. Worcestershire sauce

1 tbsp. grated onion

1/2 tsp. salt

1/2 tsp. dry msutard

1 c. chopped celery

1 c. mayonnaise

1 whole fryer or 4 or 5 chicken b*****s, cooked until very tender, debone & cut into sm. pieces

Put all vegetables in refrigerator while softening gelatin in cold water. Add other seasonings and stir over low heat until dissolved. Then cool. Add mayonnaise, vegetables and cut up chicken. Put in ring mold or any mold you wish and refrigerate overnight or until firm. Serve on lettuce with crackers or serve without lettuce.

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Sandwich ideas - care2.com

Fruit and Nut

Spread cashew or almond butter on the inside of a pita. Add fresh sliced peaches (leave whole until ready to serve, then slice and add to sandwich) or peach jam. Sprinkle with sunflower seeds, if you like.

Mexican Wrap

Mix leftover cooked beans, shredded cheddar or Monterey Jack, chopped jalapeno chiles, chopped fresh tomatoes, salsa, sour cream, and chopped fresh cilantro in a wrap.

Hope this helps! =)

Answer 5

WOW...you don't need us, you've got this one covered, you're the food person!