What do you eat for lunch when working in an office?

Another food prepper here. I make big batches of stuff on the weekends that I can have for lunches or dinners during the week - grilled chicken breasts, pork cops, chili, etc. I also bake a bunch of either regular or sweet potatoes (or both) and always have salad ingredients in the fridge. So yesterday I had some turkey chili on half a sweet potato with a slice of cheese; today it's grilled chicken with a salad. I also stock up on Red's All Natural Burritos, usually chicken and sweet potato or chicken with cilantro and lime, in case I'm running late. I'm lucky we have a small fridge and a microwave in the office.

Lean cuisines usually with a small salad. Stock up once a week on lean cuisines, make the salad every morning

Apple, yogurt, Luna bar.

On Monday's and Wednesday's make some sort of chili/stew/casserole that makes six servings. My BF and I have that for dinner one night and lunch for the two days after. On Monday's I usually have Sunday leftovers or a sandwich.

I rely very heavily on rotisserie chickens, steam in packs of broccoli, chopped veggies, and other odds and ends that I pick up from the supermarket up the street from my office 1-2x per week. I also cook extra stuff at home that I can use the next day for lunch as meals. My typical week will look something like this:

Monday - 4-6 ounces of Hot rotisserie chicken with steam in frozen broccoli bag tossed with olive oil, salt and pepper

Tuesday - .5 - 1 serving of Rao's tomato basil sauce, mixed with a teaspoon of hot chili paste, tossed with 4-6 ounces of leftover rotisserie chicken, zucchini noodles and beet noodles (they sell them at the market)

Wednesday - Make a thai peanut & coconut sauce in microwave (heat 1/2 tablespoon peanut butter, 1/4 cup coconut milk, ginger powder, garlic powder, a little chili paste, and cayenne in microwave for about 30 second, mix well) and toss with 4-6 ounce of rotisserie chicken tossed with the veggie noodles, sugar snap peas, and/ or steam in bag veggies

Thursday- Tuna salad made with 1/2 avocado smashed, dill relish, 1 teaspoon spicy mustard, cayenne and red pepper flakes, 1 piece of tapioca flour toast, raw sugar snap peas, steam in bag veggies tossed with a little olive oil, salt and pepper

Friday- Salad made at home from leftovers: Pan seared chicken breast tenderloins, over arugula, kale, shaved brussels sprouts, and grape tomatoes, tossed with avocado lime dressing (blend 1 avocado, juice from a lime, chopped garlic, 1 teaspoon dijon mustard, a little olive oil, white vinegar, salt, pepper and cayenne). I'll top it with homemade baked plantain chips if I'm running at lunch, so that I have enough carbs.

Great ideas! I do many of them, but wanted to pitch in and add:

I make a sort of "antipasta" blend of cut-up artichoke hearts, hearts of palm (I seriously love hearts of palm), green olives, pickles, or whatever dilled/flavored veggies like that (the grocery olive bar has some good stuff). I try to either not use any that are marinated (due to amount of oil); they're flavored enough as is. I have that for snacks; they're quite low in calorie but filling. Tend to be high sodium, but I figure if drink my usual ton of water, I'm ok.

At times I may add chunks of cheese and salami to make that a full meal, but other times they serve as a side or snack.

I usually have a pre-cut-up apple for a snack. If I don't pre-cut my apple, it's very likely I won't eat it...

Oh, and @leahgoldgirl your recipes sound amazing and brilliant. Esp the PB/coconut milk Thai sauce.

I make a slow cooker soup, stew or chili in the weekend and portion and freeze it for lunches. Usually supplemented with dinner leftovers once or twice a week. A piece of fruit and Greek yoghurt for snacks, plus I keep a jar of roasted almonds in my drawer to top up if needed.

I admire those who do "batch cooking" for the entire week. You folks must be very easygoing to tolerate reheated food.

Somehow my wife doesn't mind cooking fresh everyday. She doesn't think it's work when hunger is her motivation.

I make a black bean soup with onion, garlic, tomato, Serrano and Anaheim peppers, red wine vinegar, cumin, ancho chili powder, oregano, Louisiana hot sauce, a little cheese, and unflavored protein powder. It's delicious and low sodium.

It's a little spicy, which I'm into, but obviously reducing or editing out the Serrano and hot sauce could take care of that if you're not into it. I use the protein powder because I don't eat much meat, but it could easily be omitted if you smash some of the beans to thicken the soup.

The version I'm eating right now is about 260 kcal per cup because I sautéed my veg in some oil, but my next batch will omit that step and the oil. I've been playing with the recipe and eating it for lunch five days a week for two months. It's filling and easy and SO GOOD. And I don't get tired of it because of the textures and spices and heat.

Every day for lunch I have a cup of that soup and half a cup of steamed white rice (~120 kcal), which I pack the night before in the same container. I nuke my rice and beans for two minutes in the break room microwave, and let me tell you. It's so good. I usually bring 2 ounces of grape tomatoes (19 kcal), and occasionally a little nice cheese (kcal varies).

I credit most of my weight loss (about 25 pounds in two months) to replacing fast food with this meal at lunch.

Like many others, I cook,'portion and freeze.