Help me make over our lunches.

[TheLazyChef]

We eat sandwiches for our lunch, and we are all so bored of it.

I also don't think it's all that great really, as often full back on processed meats for convenience. Things like ham & mustard, chorizo & salad etc.
Then we add too many extras to make it more filling. Mini cookies or packets of crisps.

It's all a bit of a faff too, once we've made so many rounds of sandwiches each day.

I don't want to be spending all my time in the kitchen either, prepping
or batch cooking.

Can any of you help out here? Can you make over our lunches for minimum fuss?

I do salad mostly. Ready prepped mixed grains from merchant gourmet or cous cous, feta, or chicken off the hot counter, salad bits, roasted veg
Wraps with falafel and hummus and salad or tuna salad
Soup

Quesadillas

On a baking tray (or two), lay 4x wraps out. Sprinkle cheese all over them, slices of peppers and onions, bit of pepperoni or pre cooked chicken. Add another wrap on top of them then slide them under the grill.

Use an pizza cutter to slice them into wedges. Serve with a jar of salsa and a jar of guacamole.

I know you said you don't want to batch cook, but soup takes a minimum of prep time in an instant pot / multicooker. You can easily prep and freeze 8 portions in the time it takes to make a few sandwiches.

I have a multicooker that sautés and pressure cooks. So the only hands-on prep time is about 10 mins max - chopping a few veg, sautéing for a couple of mins, adding some stock. You then just leave it to cook - it switches itself off to "keep warm" when done so no need to watch it.

Something like this kind of soup recipe is quick and healthy, and requires only a minimum of chopping and no blending - you only need to chop one onion and one tomato:

www.taste.com.au/recipes/curried-red-lentil-soup/e8c35c50-fbbf-446e-81fa-3b13a1be8544

*Just realised that reads a bit strangely - but just to clarify the time you'd spend making a few sandwiches is about the time it would take to prep some soup - then just leave it to cook.

I do a lot of making extra in the evening meal the day before and having that for lunch the next day. Slightly dangerous when it’s something extra tasty and you end up wanting seconds that evening because it’s there...

One day of prepping for a few days of salads works too: get loads of bits and put them in various bowls and tupperwear then on the day assemble your own salad a bit like at a Harvester salad bar. (Do those still exist?)

I’m having an omelette thing at the moment which I’m enjoying. Depends how many you have to do whether that’s any better than sandwiches though.

These are all great, thank you.
I'm quite happy to make an easy soup, in fact I have a soup maker that isn't used enough. Ideas would be much appreciated.

On the back of this, I have already ordered some crispy bacon / dried onion tubs from Amazon. My Tesco trolley is stocked with salad items. Harvester buffet style

Quesadillas in the oven is genius too.

I forgot to add that we are a mix of being at home, and being out for lunch between us all.

I usually make a big soup for the week when I’m in the kitchen cooking Sunday dinner.

Later in the week I make a batch of whole grain cous cous which we add chickpeas, feta, any roasted veg to.

Scrambled egg wraps.

Scrambled egg wraps sound a bit different. What do you put in those?

I often make a big quiche at the start of the week and we have some of that for lunch. You can always use ready made pastry for ease

@TheLazyChef

Scrambled egg wraps sound a bit different. What do you put in those?

This is one I make (you can add anything at all really, I sometimes do salsa and cheese or ham and cheese and spring onion)

Frittata maybe? Could knock one up fairly easily and eat it over a few days. We mainly eat leftovers though.

I cook a load of roast veg on a Sunday, mix with grains and a protein. So easy.