Freezeable lunches for work?

[eslteacher]

Am determined to save money by taking my own lunches to work this year. But I never have the willpower to make sandwiches in the morning (am not at all a morning person) so am looking for ideas for things I can make in advance and freeze in individual portions, then take to work and heat up in microwave.

The main problem is that I love carbs at lunchtime, but it seems to me that rice and pasta based dishes don't freeze well? Or are there exceptions?

I could make a big batches of pasta salad at the weekend and keep in the fridge, but that necessitates taking the same lunch every day to use it up in time, which I've found gets quite boring.

So any suggestions for carby, freezeable work lunches?

What about a Spanish Omlette? Potato/onion/pepper/eggs/cheese

You could freeze individual slices and reheat at work?

I make sandwiches the night before, put in fridge and take in a chill bag with little chill pack. Also have a wide mouth soup flask. Make soup, freeze into portions similar size to flask, defrost night before, microwave while faffing in morning and shove in flask. It's worth buying a decent flask for this (got one in John Lewis). Soup is still v v hot at lunchtime. Take hunk of granary bread too. Yum.

....have also had cheesy baked beans in the flask when feeling broke (anything hot is fine, not just soup).

You can freeze sandwiches.

some rice dishes, kegeree and rissotto will freeze well.

You can make soup and to the flask, or after microwaving.

Pies freeze well.

fill tortilla wraps with chilli and rice, fold over the edges to get a square shape and bake - then freeze, or freeze then bake.

Interesting for dead, I have never made Spanish omelette or rice-filled tortilla wraps but I think I'll give them a try. Thanks for those ideas.

Am definitely going to do soups, but need something solid/carby to go with them also, and must admit I am a bit sceptical about freezing sandwiches! Do they really turn out OK?

For dead = ideas (bizarre autocorrect)

Freezing sarnies is my life saver. I do loads of ham, cheese, spreads, honey etc and freeze them individually for kids' packups. They last months. They defrost perfectly by lunch and aren't soggy!

If we have chicken at the weekend I put the carcass in the slow cooker/stove top and cook slowly with onions, carrots, herbs etc. Separate the bones and add some rice/pasta and finally some peas, freeze in portions. This time of the year, left overs is good, batches of soup.

You can freeze portions of rice in sandwich bags (lay them flat to freeze and squash flat so they reheat evenly), and as long as you've cooled and frozen quickly its nice and safe. You can then add tuna and sweetcorn/ cold roast chicken and sweetcorn/sweet chilli chicken (I buy those packets in the supermarket tbh)/cut up sausage or pepperami - anything really. When cooking bolognaise/chilli/curry then do a bit extra and freeze that to use with the rice.

DH likes couscous salads at work, and makes up a couple of days at a time and then adds whatever protein he fancies on the day.

Tinned soup with the addition of rice noodles is v filling too - just add a little extra water to your bowl and break the noodles in before you microwave

Go to Tesco late and pick up loads of cheap sandwiches, stick them in the freezer - job done!!!!