Packed lunch ideas for work

[evilharpy]

After years of working entirely remotely, I'm starting a new job that will be 3 days in the office. It will be a total shock to the system I'm sure. I want to bring a packed lunch most days but am not a fan of sandwiches, and my usual egg salad that I have at home might not make me too popular with new colleagues. I could do with some inspiration for nice/interesting salady things that don't take long to prep, maybe soups that I could bring in a food flask etc.

What do you all bring for packed lunch? Also any recommendations for good containers to put it in. Obviously I have tupperware but wouldn't mind something a bit fancier/maybe insulated to keep things cold.

Look up beat the budget on Instagram, her lunches are great.

I really love having a packed lunch for work. I bought a nice picnic set for one so i have proper cutlery etc.

I do like sandwiches but I am also a bit of a fan of a sort of mezze platter. So i like to take things like a homemade potato salad, olives, green salad and then cold meats. I really love Kolbasa and that is perfect cold. I follow a French woman on youtube who always posts her lunch and she usually takes a lambs lettuce salad; steak hache which she has in an insulated container (frikkadellan would probably do); mustard, baguette and cheese with a fruit compote and/ or yoghurt. I often buy fruit compotes that come in yoghurt-type tubs from the weaning section of the supermarket and eat those. They are all fruit, usually unsweetened and very tasty. Most Sundays I will marinate chicken thighs in sweet chilli sauce and yoghurt or mayonnaise and then take them cold.

My office are not too worried about egg which is good. But we do have a colleague who is body building and he cooks up those microwave rices with tinned tuna in the actual microwave so the odd egg or two is really not as offensive to the nose as microwaved tuna.

These are favourites in our house.

https://www.bbcgoodfood.com/recipes/spicy-falafels with cous cous instead of the pittas. Cook the falafel and they store for days or you can freeze them.

https://www.bbcgoodfood.com/recipes/carrot-coriander-soup makes 5 portions for us.

Left over roast meat and stuffing sandwiches. This is usually Mondays lunch with some fruit and veg sticks. But if not I make it and freeze it so I have an emergency sandwich as a go too.

Pasta or rice salad with chicken. I usually make enough for two or three days.

I use chatgpt for suggestions either with ingredients i have or things i fancy and calorie amount that can be batch prepped..
Only done for a few weeks butvhas been amazing make 4 lunches (2 types) anc alternate.
This week roast veg n bean salad and smoked mackerel and new potato salad.

Stew/soup an option if you have flasks .

Its been great to just grab and go.

I’ve really got obsessed with pre-made lentil/ grain pouches for dinner. Aldi do them for about a quid in a tomato/ basil sauce, or a Spanish-inspired one which is more paprika-y. Other brands also available!

I add cooked chicken (pre-made, I’m lazy) and whatever veg I have in the fridge to chop into them to make them more interesting.

My latest lunchbox that I’ve had on repeat lately is a mini snack box with 4 compartments, one with chopped crudités, one with cheese chunks, one with berries and grapes and the other with crackers. I’m loving it at the moment and it’s easy to adapt to what you have in or fancy that day.
I’ll link the container too, though it’s much cheaper in Home Bargains.

https://amzn.eu/d/05RlYGds

Is there a microwave? Last nights dinner! Or put a potato in oven when cooking dinner to take with toppings.

i like soups, plus humous and ryvitas on the side, and a tub of Greek yogurt and fruit. Maybe some crudités to nibble on: carrots, pepper etc

tk maxx sells loads of sistema plastic containers in different sizes and many are microwaveable for stews/soups etc.

today I had bolognese on potato

yesterday pasta tortellini with pesto and broccoli

summer months feta cheese or chicken and roasted veg with couscous or rice perhaps (tomato rice microwave packets are nice in salad.

you could stir fry chicken and veg start of the week for a few salads to batch cook

Homemade soup and bread. My last one was tomato, leek and cannellini bean.

Some of last night's dinner leftovers.

A wrap with protein and salad. My go-to lunch.

Today I had a really nice salad in a box and a 'slimster' which is like a small square low calorie bread (like a burger bun but skinnier) with pastrami, pickle and a mustard sauce.

I often make a salad with butterbeans … the Bold Bean Co do a big jar of delicious ones. Often on offer.

i add tuna, red onion, cucumber, olives .. dressing. Sometimes rocket and coriander

Will you have access to a fridge and microwave? I like soup but would rather take it in a jar to reheat than a flask. I like a salad with everything chucked in or a baked potato to reheat with cheese. Often have leftovers from the night before. Not to bothered about meat at lunchtime as we often have for dinner.

Thanks for all the replies! Some really good ideas, I'm going to start making a list. I don't know yet what the microwave/fridge situation will be, I'll scope that out on day 1 I guess. I'll have a poke around TK Maxx this weekend to look at containers.

@honeyfox did you have a recipe for that soup?

Unfortunately I have very limited fridge and freezer space at home so can't do too much batch cooking in advance. I could cook a few chicken breasts to use over the week but I couldn't store multiple whole made up lunch boxes as it would take up too much precious fridge space.

Lots of people make extra dinner the night before and bring that for lunch.

@evilharpy I can't seem to add a picture of the recipe.

I can write it out for you tomorrow and send a PM if that's ok.

@honeyfox that would be lovely please but only if not too much trouble!

Sweet potatoes make great work lunches, you can cook them up in advance or microwave in 7-10 minutes (depending on size). Lovely with your favourite toppings and you don't get the afternoon slump afterwards that you do with normal potatoes.

Couscous is also cheap, quick to prep, and light yet filling. I often fry up some veg (aubergine, courgette, red onion, peppers), add soaked couscous and then a spoonful of red pesto. It's delicious and you could add meat/fish/cheese as you like.

I often take grapes and walnuts too to snack on in the afternoon if need be.

I have a book called Bento Power which has loads of lunch ideas - great for inspiration or have a look on Pinterest for Bento box ideas.

I have two go to Tupperware salads with the same dressing which is:
olive oil, red wine vinegar about a third of the amount of oil, big squeeze of sriracha and loads of black pepper.

Salad one is half a can of drained mixed beans, same amount of diced cucumber and tomatoes, mixed leaves and sweety drop peppers. Cut up an avocado at the office and chuck it in.

Salad two is cold whole grain pasta, baby spinach, chopped red pepper, spoon of sweetcorn and work avocado.

Salad one is also lovely with a handful of crushed up tortilla chips but I feel like a monster telling people I put crisps on a salad.

I do a giant frittata with whatever veg I have in plus cheese and slice like a pizza and have a few slices of it cold with salad.

Oooooh yes second a frittata!

@evilharpy here you go!

Tomato, Leek and Cannellini Bean Soup

3 leeks
1 400g tin plum tomatoes in natural juice
1 400g tin cannellini beans
500ml vegetable or chicken stock

Method:
Preheat oven to 220C/200C fan/Gas Mark 7.

Trim, clean and finely slice the leeks.

Heat 2 tbsp oil in a large saucepan over a medium to high heat. Fry the leeks with 1 tsp salt for 8-10 mins, or until soft and wilted.

Add the tomatoes to the saucepan, then half fill the tomato can with water and add it to the pan.

Drain, rinse and add the can of cannellini beans and 500ml of your chosen stock. Simmer for 5 mins.

Blend the cooked soup till smooth (I use a Nutribullet), adjusting the seasoning to taste with sea salt, freshly ground black pepper, a squeeze of lemon juice or a pinch of sugar. If the soup is too thick, add a splash of milk or a little more stock.

Some grated cheddar on top goes nicely too, if you have it.

Thanks so much @honeyfox that sounds lovely and I could just throw it in the thermomix so very little effort. Will definitely give it a try.

I use a lot of tinned beans and lentils and microwave rice. So I'll make baked beans of some kind to have as a side for dinner and take the remainder into work the next day. Or add beans to a salad and some nuts and olives to make it a bit nicer.

I make a lot of lentil soup in the winter - it keeps all week in the fridge.

This week I have had a pack of whole meal pitta's hidden in my desk drawer and a tub of flavored hummus that I have really been enjoying, along with copious amounts of fruit (I have a fruit bowl on my desk at work)

Other favorites are last nights dinner. - I stick to pasta/rice dishes mainly that can be eaten hot or cold rather than reheated roast.
Soup which I batch cook and freeze in bags so it takes up less space in the freezer.
Salads chopped in the morning must have some kind of protein and a grain to keep me full.
Lots of us have tinned mackerel on toast as it's a great opportunity to get your oily fish in and quick and filling.
I like to batch cook roast veg at home and freeze, then ill have that with couscous and a bit of feta.
Lots of love for jackets reheated in the microwave here.

For emergencies, I have itsu noodle pots stashed in my desk draw for days i haven't got time to get lunch ready.

Looking in the fridge most people eat leftovers, meal deals, home made sandwiches or instant rice/noodle type snacks.

Today I have a wrap with nice hummus (Sabra brand which is my favourite), lettuce, grated carrot, sun dried tomatos, olives and walnuts. With a fruit compote pot and a packet of ready salted. It's healthy but also seems a little luxurious as well.