What do you eat for lunch when you're at work?

I usually mix and match a small salad in a Tupperware container; a pita with hummus, meat, and veggies; or a Tupperware container of fruit (typically berries or melons). I also pack a 100 calorie treat to eat around 3:30 to tide me over until I get home, in case I get the munchies.

I always make my lunch the night before since I am horrible at getting up in the morning and know I won't have time to make it then. Likewise, I always eat my breakfast at work for the same reason--a little bit of greek yogurt with some granola. Yum!

Feel free to look at my diary for ideas! I'm not sure if it's public or not, but if you want to, you can friend me and take a look-see.

If I pack my lunch.... spinach salad (baby spinach, blue cheese, walnuts, kraft balsamic vinaigrette) or some other type of salad... and I always pair that with one of the following:
Soup (cream mushroom or a vegetable type soup).
Frozen dinners like Lean Cuisine or Stouffers (I do low carb, so I stay away from the ones with rice or pasta... usually eat stouffers meatloaf and mashed potatoes or stouffers turkey, stuffing and mashed potatoes as they seem to be the lowest carb frozen dinners i can find that i actually like)
Steamed Mixed Veg and a oven baked meat (chicken or pork usually, sometimes salmon)
shrimp veggie stirfry I make and re-heat at work.

If I do take-out...
Edo Japan chicken teriyaki stirfry
Mcdonalds angus third-pounder and a side caesar salad no croutons and coke zero --- I don't do this often, but maybe once a month or something like that
6" veggie delight sub from subway on parm oregano bread. mayo, mustard, double cheese (montery jack) Toasted.
Pita Pit Garden Veggie Salad (i pick all of the veggies i love) with either feta or cheddar, and grilled chicken breast and usually ranch and hot sauce as a dressing

Usually what I make the night before... leftovers...

I don't mind eating the same thing everyday, so I have a bag in the fridge at work and another in my desk and always keep: bananas, Greek yogurt, low-fat string cheese, a tub of fresh spinach leaves, mustard, turkey, and whole-grain bread. I have a snack at 10 and 2:30, and eat just a sandwich and some string cheese around 12:30.

I keep that all on hand at all times so that I'm never without food and have to run out for food. About once a week though, I'll bring in dinner leftovers.

I also bring leftovers, and a couple of fruits/veggies for snacks.

I know that at work, the only food that I will have available is the food that I bring. It is the one meal that I cannot take a little bit more of this or that, so I use it as an opportunity to prepare a very healthy lunch and snacks, and be absolutely limited to those foods.

Pam

Michaelina frozen meals from Walmart, plain oatmeal with a tablespoon of peanut butter in it, or a protein bar. Those are my staples. Quick, easy, simple, and don't put me over.

on my lunch break I walk to Whole Foods, Subway, or one of the other small student stores around. I also love bringing in my own lunch from home: leftovers.

I bring my lunch. Usually leftovers from whatever I cooked the night before. I just take it in Tupperware. Sandwiches, salads, meat and veggies etc. I bring my own breakfast too.

I do meal replacements or protein shakes for lunch. I find it convenient and fast. This way I get to go nap in my car for the remainder of my lunch break.

Hello MFP community. :flowerforyou:

I'm new here and was wondering, for those of you who work or have worked outside the home, what you eat for lunch? Do you make it ahead of time and take it in tupperware? If so, what do you make? Do you just sort of graze as you go? I'm starting a new job come Monday and I want to be prepared.

Thanks all.

Today I ate out, but I prepared my lunch anyway just in case...
I prepared a chicken breast and a salad, for my snacks pretzels and greek yogurt with blueberries, for breakfast, a hard boiled egg, oatmeal pancake and oatmeal.
Yes I do make it and bring it in plastic containers.
Preparation and planning has been the key for me!
Good luck at your new job!

I made this last night and it will be my new GO TO lunch. It was SUPER filling and yummy! I posted it to the recipe board as well.

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Okay, so I got the inspiration from this on Pinterest. (I know I'm not the only addict out there!) I love this 'recipe' because you can really make it your own! I went to the Dekalb Farmers Market here in Atlanta and stocked up on loads of fresh vegetables and decided that this would be a quick, easy, and LOW calorie lunch option!

I post lots of healthy (and VERY tasty) recipes on my blog: tactfullysouthern.blogspot.com.

NOTE: Pictures can be found on the blog as well!

Tortellini and Spinach Salad
Servings: 4

1 lb refrigerated fresh tortellini (or frozen)
1 large green pepper
1 small head broccoli
2 medium carrots
1/2 container grape tomatoes
1 yellow squash
1/2 bottle Wishbone Fat Free Italian Dressing
1/8 cup reduced fat Parmesan Cheese (I used Great Value/Wal-Mart brand)

Cook tortellini according to package directions. Let cool. Meanwhile, chop all vegetables into bite sized pieces (I left mine chunky). Put in a bowl.Top with the italian dressing and the parmesan cheese. Add in tortellini and mix. I used a Rubbermaid Lock-It container and did a quick shimmy shake to mix mine! Let chill and 'marinate' overnight! Serve over raw spinach.


This turned out FABULOUS! You could 'beefen' this up using garbanzo beans, ham, turkey, chicken, etc! The possibilties are ENDLESS! You could also use your favorite dressing or even make your own! (I was lazy so I used store bought!)

What are some of YOUR favorite lunches?

Here are the stats for my version!


Tortellini Spinach Salad, 1 serving Calories 279 Carbs 44 Fat 7 Protein 11 Sodium 878 Fiber 4

I usually take leftovers from the night before. I also take morning and afternoon snacks, like Greek yogurt and fruit.
I also keep some emergency soups and stuff in my desk in case I forget my lunch...

I take last nights leftovers for the most part. Most of our dinners are a variation of chicken (prepared various ways) and a starch. I portion out 3-4 oz of chicken in a tupperware container and portion out a 1/2 cup to a cup of the starch (depending what it is) and throw lettuce in another tupperware container and bring enough low-fat dressing to make it palatable. I've been enjoying those FiberOne granola bars for a snack/desert. Sometimes I'll also bring some cheese (low-fat Babybel) and crackers and an apple as well. If I'm tired of drinking just water, I'll flavor it with one of the Crystal light packs. I don't bring a lunch all the time, though. Sometimes I'll go out with my co-workers. But I've been really good bringing a lunch for the past 3 months since I've started my new job.

I look for frozen lunches that have under 300 calories and not that much sodium or sugar. I love Michellina's because their only $0.99. Compared to $2-3. Only thing is you have to be cautious with the nutritional info on those.

Usually leftovers. About 1-2 times a month I'll make soup and freeze it. I also have done a lot of "instant" meals you ca throw together in a flash:

Protein
can or white beans or chickpeas
cooked chicken
canned tuna

Veggies
frozen artichokes
frozen green beans
jarred roasted peppers (keep for months in the fridge)
frozen peppers
frozen broccoli
baby carrots
tomatoes

Leafy greens
frozen spinach
salad in a bag

Dressing
lemons or lemon juice
balsamic vinaigrette
lime juice

Seasonings:
Italian seasoning
fresh herbs
chili powder

Take one item from each category. Mix and season with salt and pepper. You might want to add a tiny bit of olive oil or butter. I like to use frozen with stuff that's meant to be hot. Things that are perfect for room temp can go together as well. Feel free to add leftover starch from dinner. Or add both meat and beans. You can easily grab items from multiple categories.