I like to mix a grain (farro, rye, bulgur, etc) with some vegetables and herbs for a grain salad and then top with a protein, such as feta, leftover chicken or salmon, beans, etc. I make something like this quite often and keep it for lunches. They can be eaten cold or room temp just as easily as warm, and these greains don't get hard like rice does. Grain salad in one compartment, protein in another, fruit or grape tomatoes, carrots, etc. in the third? I also really like Amanda's Spanish style chicken salad which is delicious left over except keep the almonds to add in when you're ready to eat. http://www.food52.com/recipes/4160_chicken_salad
Find a copy of "Bread and Jam for Frances" and be inspired to recreate the wonderful lunch finale. Yes, it's a delightful children's book but the lunch is completely sophisticated.
My latest favorite is brown rice with sliced fresh tomato to one side, sliced cucumber to another side, and a hardboiled egg dusted in toasted cumin, coriander, and sea salt. Add an apple and maybe a pear for later in the day. Simple, but really delicious!
Okay, I kind of posted this elsewhere, but my utter favorite lunch is a prosciutto sandwich (with either butter or mayo--and yes, you must use one or the other) on a good bun, alongside a piece of fruit. Something I look forward to all morning, but that doesn't weigh me down all afternoon.
I got distracted last night. Here's the details. I have a new insulated bento box. Three containers. One with three small sectional places, two oblong containers.
Not necessarily going Japaneese menu idea. But Americanized ideas and easy to make and store cold. (they're microwaveable sections). Today it was "Fruit, Taziki sauce, chopped tomatoes and cucumbers) in the top, Greek style seasoned beef and lemon flavored rice, And Pita bread.
@SKK...sadly I rarely make fried chicken. I'm constantly disappointed when I try, because around here people that make good fried chicken have been doing so for decades, and ask 10 cooks what they do, you get 10 different answers. One day...tho..one day.
Rivka's mujaddara with spiced yogurt makes for delicious leftovers. It is excellent both warm and served at room temperature. Pair with some pita bread and fresh fruit -- yum!
http://www.food52.com/recipes/8565_mujaddara_with_spiced_yogurt
gingerroot's manapua are awesome! I've made her filling as well as a pulled pork filling, and and a scrambled egg, cheese, and chorizo filling. They freeze well, and only take a minute or so to heat up in the microwave. http://www.food52.com/recipes/6924_curry_chicken_kale_and_green_apple_manapua
Cold Fried Chicken wings, Half a cold Ham Sandwich in wax paper and slaw - this is what you said and it sounds great to me.
Left with the questions - who is eating the packed lunch? What is the environment, i.e. refrigerators, way to heat food etc? What is the budget?
What about several small snacks throughout the day? Apple slices with peanut or almond butter, cheese cubes with whole wheat crackers and grapes, leftover soup (like tortilla soup - just bring some chips and shredded cheese to add to the top), rolled up turkey and a slice of bacon or sopresatta in romaine lettuce leaves (with mustard or other condiment), marcona almonds and a pear...
I have two favorites a Mediterranean salad with feta, cucumbers, tomato, red onion tossed with red wine vinegar and olive oil in a pita or fresh mozzarella with basil, tomato,olive oil and balsamic on ciabatta (sometimes I add prosciutto to the fresh mozzarella on ciabatta)
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Not necessarily going Japaneese menu idea. But Americanized ideas and easy to make and store cold. (they're microwaveable sections). Today it was "Fruit, Taziki sauce, chopped tomatoes and cucumbers) in the top, Greek style seasoned beef and lemon flavored rice, And Pita bread.
@SKK...sadly I rarely make fried chicken. I'm constantly disappointed when I try, because around here people that make good fried chicken have been doing so for decades, and ask 10 cooks what they do, you get 10 different answers. One day...tho..one day.
http://www.food52.com/recipes/8565_mujaddara_with_spiced_yogurt
Left with the questions - who is eating the packed lunch? What is the environment, i.e. refrigerators, way to heat food etc? What is the budget?