Packing Lunches for Work and School

This week, I’m sharing my top tips and tricks for packing lunches. Whether you’re planning midday meals for kids heading back to school, or trying to cut back on those $12 chopped salads by bringing lunch to work, preparing these to-go meals can definitely seem like a chore—and a challenge. But there’s hope for making packed lunches easier, and more satisfying!

Tip #1: Cook for Leftovers

This is probably the most important tip, so I’m sticking it right up front. I know this seems obvious, but cooking with leftovers in mind is the most cost-efficient and time-saving way to keep your diet nutritious and varied during the day. Cook when you have time–a pot of sauce on Sunday afternoon, stir-fried vegetables Monday after work, some quick-cooking rice or quinoa before bed. Then you can combine these elements to make new meals for the next few days.

For kids who are less than enthused about eating the same thing for lunch that they had for dinner the night before, it’s a perfect opportunity to practice the magical art of turning one meal into something else. There’s this Calvin Trillin line I love: “The most remarkable thing about my mother is that for thirty years, she served the family nothing but leftovers. The original meal has never been found.”

If you had grilled or roasted meat the night before, then wrap cold slices of steak, pork or lamb in flour tortillas, with julienned cucumbers and carrots, and a thick dipping sauce on the side (maybe peanut butter or tahini based.) If dinner was standard roast chicken and potatoes, toss the leftovers with barbecue or teriyaki sauce for a whole different flavor profile.

Tip #2: Treat Yourself!

First of all, be realistic about what you’ll eat. It may sound good to subsist on kidney beans and brown rice every day, but if you don’t pack a variety of food that you really want, you’ll end up relegating those containers to the back of the office fridge, then ordering some delicious pad thai from down the street. It’s better to aim for packing lunch two or three days a week, rather than going cold turkey on your daily turkey BLT from the deli– and then giving up altogether!

It’s key to make your lunch appealing, even if it’s just for you! Just as presentation matters in a restaurant, it matters in your lunchbox, too.

And speaking of that lunchbox, find something that’s sturdy and serves your needs. Do you have access to a fridge? Do your things get jostled during a crowded daily commute on public transportation? Take all the real world factors into account. Thermoses are great for keeping warm things warm, while a lunchbox with a built-in cold pack will help if your lunch needs to sit at room temp. And lunch containers with different compartments for different foods, like a bento box or an Indian tiffin box, can be useful tohelp  keep your lunch components organized.

Tip #3: Don’t Underestimate Snacks!

If you know you get hungry every day around four and head to the vending machine for a candy bar or chips, fill that gap with something cheaper and healthier. Fruits and vegetables are obvious choices, but they may need a little jazzing up to compete with a chocolate chip cookie.

Cut vegetables into bite-sized strips or cubes, and pack them with containers of homemade hummus or dip. You can make a healthy and creamy yogurt dip by whisking together thick greek yogurt, minced herbs, and fresh garlic, salt and pepper to taste, and a squeeze of lemon juice.

For kids–or if you just want to show off to your coworkers–try cutting large bell peppers in quarters, so you have four relatively flat sides. Then use a metal cookie cutter to cut shapes out of the pepper slices. This technique works well with slices of cucumbers, too.

It’s also fun to make your own trail mix–it’ll be cheaper than buying the pre-packaged stuff, and you can control what’s in it rather than picking out all the banana chips. I take a handful of some of my favorite cereals, some different types of raw, unsalted nuts, and some dried fruit. It’s perfect for snacking on throughout the day, and it keeps well in your desk, if you want to stock up for the week.

If your kids are more likely to eat something if they had a hand in putting it together, then this is a perfect opportunity to let them build their own trail mix from bowls of options.

Back to school season can be stressful, but with these tips and tricks, you’ll be packing more delicious, nutritious, and cost-effective lunches all year round!

For more tips and trick from the kitchens of the world’s best chefs, check out previous Clever Cookstr episodes, or connect with me on Facebook, Pinterest, and Twitter.

Photos of kids at lunchtime and to-go containers courtesy of Shutterstock.