no microwave no fridge packed lunches

w an insulated bag you can put one of those frozen slabs (there's a real word for this but it escapes me at the moment) that will keep whatever you put in there cold all day so...yogurt, cheese, rotisserie chicken is really good to eat cold, milk or soymilk, cut up veggies like carrots, squash, cucumber, etc. To carry with you I'd do oatmeal bars ( I make my own but the ones you purchase are yummy too) and nuts.

Cold pasta salads, fish, graze boxes are supposed to be ok for snacking, olive salads, cous cous. I'd have a wander round the chilled isle at the supermarket. Lots of things you can replicate on a larger scale to make up for a few days worth.

Soup thermoses are also great for keeping casserole leftovers hot until lunchtime.

w an insulated bag you can put one of those frozen slabs (there's a real word for this but it escapes me at the moment) that will keep whatever you put in there cold all day so...yogurt, cheese, rotisserie chicken is really good to eat cold, milk or soymilk, cut up veggies like carrots, squash, cucumber, etc. To carry with you I'd do oatmeal bars ( I make my own but the ones you purchase are yummy too) and nuts.

Great suggestions here

:flowerforyou: i take fresh fruit, celery sticks with peanut butter, carrots sticks with low fat ranch dressing, large salads, fixins from home for roll ups with tomatoes & lettuce and cheese, left over meats, all on a tortilla! in your thermos you could juice before leaving the house with veggies & fruit with some yogurt! the possibilities are endless!

Also cold stir fry/noodles are pretty good, as is kedgeree.

A web search for "low carb lunches to pack" will come back with lots of hits.

After a heart attack in April at age 57, I have been focusing on weight loss--and have lost 20 pounds (more or less) or about 10% of my original weight through attention to diet and exercise. (Both have been essential to the weight loss process.)

I pack my lunch to take to work--fixing it the night before, usually. What has worked for me:

Salads of all kinds that include protein of some kind (tuna, salmon, low fat cheeses, etc.)
Greenfield pasta (with a very low carb absorption)
Sandwiches made from whole grain breads (rye and pumpernickel, since I have problems with whole wheat)
Skim milk with every lunch, since it gives calcium, protein, and fewer calories than other milks and is very filling

If I have a salad that is primarily based on lettuce, I make my own dressing and carry it with me in a glass jar (olive oil, red wine or basalmic vinegar, and sometimes Dijon mustard). Commercial dressings tend to be much higher in sodium and unhealthy fats.

I make a salad every week that I take along with me ((I usually meet my wife for lunch, and we both share this). The recipe makes 2-4 servings, and is relatively simple.

1 small can of salmon (5-7 oz.)
1/2 cup of Greenfield pasta (uncooked)
1 cup of stir-fry vegetables, cooked (there are several frozen variants available)
3 tablespoons of soy sauce or Worcestershire sauce
3 tablespoons of mayo (regular or light)

Cook the pasta and vegetables (separately). When they are done, immediately rinse in cold water to stop the cooking process. Mix together all ingredients, and portion out into containers. I take this to work without refrigeration, and have had no problems.

Just some thoughts--I wish you the best

You can freeze your water bottle over night, and use that to keep everything cool until lunch time.

Well, I have lots of ideas on this one, learned from experience.
First of all, do not keep high calorie foods anywhere near accessible while driving. I am one of those that love to eat while driving, constant snacking during that 7hr road trip keeps me alert. So, I keep vegetables in my front seat. In between meals these are my only snacks. (Well, was until morning sickness started and they got replaced with crackers.)
If you can cook at home/prep meals ahead of time then your options are endless.
Tortilla Wraps, Pita Pockets and FlatBread can help shake up the boring sandwich routine if you like the sandwiches but want variety.
Pasta Salads, (so many different kinds) can be made ahead of time, refridgerated and placed in individual portion sized tupperware and put in a ice chest. (Chicken and salami can be used in such salads for added protein.)
Desserts of all sorts can be prepared ahead of time, portioned appropriately and put in the ice chest. Keeping a jello salad on hand helped me fight the urge to buy anything at the truck stop that I shouldn't eat. Just knowing there was something sweet in the car meant I didn't need to purchase that candy bar.
Canned juices also helped me with the sweet tooth and actually helped me to quit drinking soda completely. I drink guava, coconut or pineapple juices mostly now. I know many would argue with my liking for liquid calories but, I really do like em
Rice keeps really well for days after cooked, sealed and in an ice chest. There is sooo much that can be done with chicken and rice. But, I suggest making whatever you like best.
A good ice chest and small tupperware would be a good investment. Make whatever you want and control your eating by limiting yourself to only what you had proportioned yourself.
Low calorie snacks (popcorn, vegetables with lowcal vinaigrette, small portions of fruit, pretzels, etc ...) can be good for in between meal snacks.
Keep your calorie portions small and allow yourself to eat multiple times a day ( i.e. 300 cal portions 6x a day) this will help keep you sane during the long hauls on the road.

Okay, my first response was before reading comments.
Now, I see my suggestions were basically already mentioned.
Also, I see now that you arent a long haul driver and can return home nightly, therefore your options really are endless. It is just in making the decision to pack what you should be eating and not what you think you want. With the winter months coming up, hot soups in a thermos would be really nice and can certainly be done if you are home nightly.
I still suggest the ice chest and tupperware though.