Live And Learn
Thinks s/he gets paid by the post
I've always brown bagged my lunch, mostly because I was too busy to go out. When I did go out for lunch it was for a special event (co-workers new job, birthday, marriage, etc).
Inspired by threads on "how do I reduce my budget" I thought it might be nice to create a list of ideas for brown bagged lunches.
When I brown bagged it my typical lunch was:
* Canned soup (usually Progresso brand) with a few saltine crackers
* Leftovers - in generally I make about 30% more than needed for certain suppers and DH and I have the leftovers within the next few days
* Frozen veggies and a can of tuna. Nuke the veggies, drain and add the tuna.
* Chopped lettuce and a small can of chicken breast or tuna, with a couple of tablespoons of dressing brought in a separate deli cup. I tend to stay away from the premade salad bags since they are much more expensive per pound. It doesn't take long to run a knife through a head of romaine lettuce.
* Frozen meals (if they were on sale). This was actually a "treat" and used as a last resort when I didn't have any alternatives.
One of my desk drawers was kept as a pantry and contained a couple of cans of soup, a bottle of balsamic vinegar, a couple of cans of tuna and/or chicken breast. I was lucky to work at a place that had a small food area with a fridge/freezer and a microwave. I usually had one or two bags of frozen vegs in the freezer. I never kept frozen meals there since they usually ended up "accidentally" being eaten by a co-worker - never had that problem with the frozen veggies
Inspired by threads on "how do I reduce my budget" I thought it might be nice to create a list of ideas for brown bagged lunches.
When I brown bagged it my typical lunch was:
* Canned soup (usually Progresso brand) with a few saltine crackers
* Leftovers - in generally I make about 30% more than needed for certain suppers and DH and I have the leftovers within the next few days
* Frozen veggies and a can of tuna. Nuke the veggies, drain and add the tuna.
* Chopped lettuce and a small can of chicken breast or tuna, with a couple of tablespoons of dressing brought in a separate deli cup. I tend to stay away from the premade salad bags since they are much more expensive per pound. It doesn't take long to run a knife through a head of romaine lettuce.
* Frozen meals (if they were on sale). This was actually a "treat" and used as a last resort when I didn't have any alternatives.
One of my desk drawers was kept as a pantry and contained a couple of cans of soup, a bottle of balsamic vinegar, a couple of cans of tuna and/or chicken breast. I was lucky to work at a place that had a small food area with a fridge/freezer and a microwave. I usually had one or two bags of frozen vegs in the freezer. I never kept frozen meals there since they usually ended up "accidentally" being eaten by a co-worker - never had that problem with the frozen veggies