Make-ahead lunch ideas?
I'd love some fresh ideas for tasty, not-too-complicated brown-bag lunches. My dream would be to whip up a big batch of something on Sunday and then be able to bring that something to work until at least Thursday. (Is this a crazy dream?) I have a couple of go-tos but would love to find more that truly work with people's busy schedules.
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Another idea might be to bake six chicken thighs or three whole breasts (I think the thighs are better at staying moist.) Space them on a big rimmed baking sheet with lots of room in between. Maybe two of them get dabbed with a good hoisin sauce, two get some thyme or tarragon or rosemary under their skin, two get some garlic. Or, heck, just do one version. And that becomes either a salad base with greens, or lettuce and greens.
To celebrate the last days of summer, how about a batch of little potatoes in a homage to Julia Child's potato salad: garlic, salt, pepper, lots of olive oil. Then some ripe tomatoes, blanched green beans, scallions or onions, olives, etc.
In the morning, I portion some into a container and add a protein: chicken or fish from the night before, or canned tuna. You could add croutons or rice. Or herbs - cilantro, parsley, etc. I stir it up with some vinaigrette then so it's absorbed by lunch time. (I don't like adding the vinaigrette to the bean base as I don't want them soggy from marinating in the same vinaigrette for days.)
Hope this helps. Cheer!
BB💐
grill up some lamb burgers and bring some feta, salad and pita. what do you mostly eat now?
I just keep a jar of salad dressing (basic dijon vinegrette i bring each monday) at work so if it needs some i’ll add a bit when eating it.
What i add changes day to day so it feels different enough for me, and I’m full but not dozing at my desk full.
In the winter i make a huge pot of (hearty vegetarian) soup every weekend, a few portions go in the fridge and the rest in the freezer, so after a few weeks there’s a nice variety in my freezer. On those snowy icy cold days that i want more than miso broth to sip with my salad i’ll bring one of the freezer soups and either some bread or crackers to go with it.
To make a perfectly poached chicken. Use your largest stock pot with enough water to cover the bird and then some.
Bring the salted water to a boil. Then add the bird...cover it..bring back to a boil (with whatever aromatics you wish--lemon, onion, celery etc). Turn off the heat and walk away for one hour. When the bird is cool...go at it with your hands and package save the meat. From there you have the base for many lunches: Chicken chicken tetrazzini, Chicken Salad,Chicken Enchiladas, Chicken Tacos, Chicken Curry over rice, and many many soups...thai, gumbo, noodle..etc.
Remember to reduce the poaching liquid and add back in the picked over bones, the neck bone if available...and refresh with some new aromatics, and simmer for a few hours for great chicken stock. I put it in jars and cool a bit and then in the fridge where it will keep a week or more..(it forms a fat disk on top that helps preserve it...scoop that out before using). And there...that bird has given it's all.
The idea here is to have a lot of home made chicken meat you make Sunday to use for week day lunches.
Rollups, stuffed peppers, sliced it a little lemon pepper served with sliced tomatoes and favorite cheese...a light lunch. Many ways to use one chicken.
https://food52.com/hotline/40140-make-ahead-lunch-ideas
However, my response does fall into the category of constructive criticism since I do offer some suggested starting points for research.
I know the Food52 management has acknowledged the lack of ethnic voices and has attempted to increase the range of voices.
That said, it should be clearly pointed out that this site reaches a far smaller geographic readership today that it did a year ago.
This site is non-compliant with the EU's GDPR 2016/679 since its implementation date in late May; since then Europeans have been unable to access this site. Thus, this site has a much more American-centric readership today.
Many of the older forum participants have moved elsewhere and there are probably just a half dozen male forum readers who participate in a regular basis.
Anyhow, Japanese bento ideas will have to be thoroughly researched by the OP and I think a library would be a better starting point than an anonymous Q&A forum for such endeavors. It is easy to pick up 8, 10, 20 cookbooks, flip through them in an hour and maybe walk away with some ideas how the diners in question might respond.
We know nothing about Suzanne's kids. Do they "eat everything" or do they have strong preferences? Does a small piece of fish, rice, pickled vegetables, etc. sound like a delicious lunch? Or are they subsisting on a regular diet of PB&J or ham-and-cheese sandwiches with the occasional apple in lieu of a cookie?
Since they are in season, I have been making cucumber asazuke on a regular basis. It lasts about 2-3 days before the quality declines precipitously. How about horenso ohitashi (spinach with a light dashi-soy sauce dressing)? Very refreshing, a Japanese classic, but is your typical American kid going to dig seeing this in their lunch?
Anyhow, these are all answers that only the OP can answer for her target audience (her kids).
All I know is that the breadth of lunch items across this planet offers a huge variety compared to the typical institutional American school lunch.
I will also point out that the USA has one of the lowest life expectancy of major industrialized nations (Japan has one of the highest) and childhood obesity is a serious threat to this nation's overall health.
Just from that, it seems like *NOT* serving typical American lunch foods would be a positive step in having healthy kids.
Anyhow, thanks for letting me share some thoughts about this.
Disclaimer: I do not have children of my own so take this with a very large grain of salt (or something healthier).
:o)
I suggest you research Japanese bentos or lunches for schoolchildren around the world. I've seen several online articles about the latter in the past, it is quite impressive what children across the globe receive as institutional lunches compared to American kids.
The Japanese are experts are food preservation, both for short term as well as long term and have been doing things like making miso for 700+ years. Heck, their convenience store food blows door on the stuff you can find here in America. Would you ever grab something at the neighborhood 7-Eleven for your kid's lunch? In Japan, there is nothing wrong with this.
Do not ignore the opportunity to broaden your horizons by going outside of the Starbucks pumpkin spice latte American experience.
Best of luck.
Also, the site already has >1800 lunch recipes, and I don't know how many articles about "not sad lunch."
So, what different, that's not already on the site, are you seeking?
Is this for you and/or other busy people schedules, for you personally and/or for editorial use?
Opinions on whether to do a single big batch on the weekend and eat it four days running, M-Th, or not?
Please also tell us a couple examples what you have tried and liked, so we know what not to repeat, and to not be off base.
But my middle way (not a new meal every day, not the same thing every day) is to make a base I like (I'm thinking carbs here, but if you don't eat them, think something else, like a single base vegetable or meat) and then vary the accessories.
So the carb is the LBD of lunch, and your various meats or vegetables or dressings are the shoes, purse etc.
Some examples.
Kasha varnishkes (buckwheat, pasta, cabbage), then topped with beef, chicken or egg.
Polenta or grits, then topped with fried chicken or cold cuts.
Risotto with cheese, then topped with various steamed vegetables.
Steamed barley, topped with nuts, fruits, maybe a yogurt dressing.
White or sweet potatoes, steamed or roasted or mashed. Topped with beef, poached or hard cooked eggs, green salad, red salad, etc.
Or my latest find, a recipe for apples stuffed with ground beef, onion & walnuts. Can also be made with soy protein for the vegans or for variety.