Fakes: 2 lbs lentils, 2 large spanish onions: diced 1 large carrot: diced, 1 can tomato paste, 1 cup diced ham, 1 ham hock, 4 cups chicken stock, 2 bay leaves. Sautee onions and carrots in a stock pot. briefly sautee ham. Add tomato paste Deglaze with chicken stock. Add ham hock, bay leaf, lentils. Simmer until lentils are tender. Serve with red wine vinegar to taste
I have become one of the people in my office (there are many of us! Ive witnessed others! It’s where I got the idea!) who keeps a loaf of bread and jar of peanut butter in a desk drawer, along with some jelly in the teeny mini fridge we have in our area.
It’s honestly kind of nice to not have to think about what to do for lunch. Plus cheaper than buying something every day
@togle I used to do that as a graduate assistant with little time and less money, except that I would rotate through a bottle of maple syrup and a jar of honey (they would last a while w/o refrigeration), along with the jam or jelly, or, my favorite, strawberry preserves, to go with the bread and PB. The honey/syrup made the sandwich a little less dry.
Now that I am a little less poor, I still fall back on this at times when I have to leave in a hurry without breakfast, except that now I live it up a little by making my sandwich with a third piece of bread that has cream cheese spread thick on it. A small bottle of OJ to go with it, and it is a quick, filling, and nutritious breakfast substitute! (And generally only takes one hand while driving with the other.)
Make two (very little marginal work), and you also have lunch covered, just in case.
PB&J/CCOJ FTW.
Usually just a light lunch. A couple sammiches, some chips or snack crackers, some kind of side (pasta or potato salad, cottage cheese, slaw, etc) and something sweet like cookies, snack cake, pie or whatever. Just enough to stave off the hunger until supper.
Fried rice made of cooked rice, random chopped vegetables I find in the crisper, a few tablespoons of leftover soup, precooked meat like chicken or ham, and an egg. quick and easy to pull together if I remember to keep the ingredients I need pre-prepped
i enjoy the extensive buffet provided by the employer at the 50-odd cafes around the campus. same for dinner most days. they also have one cafe that provides food on the weekends, but i really enjoy spending weekends away from work.
(honestly, one of the things i enjoy most about the job is saying stuff about it and realizing how decadent it sounds.)
I get a weeks worth of cold cuts, whole wheat wraps, mix and match each day for the week. Ham and cheese, roast beef and cheddar (with horseradish), corned beef and kraut, ham, salami and cheese “sub”. (Those years I worked at a deli during college helped)
I make adult lunchables - salami and cheese most often. Usually pair it with a side salad or broccoli salad. Sometimes add in an egg. Occasionally switch things up with some tuna salad or chicken salad. I try to keep things low carb.
Before I was doing low carb, I’d prep a week’s worth of rice and save the extra protein from the night before, and have a semi-leftovers meal.
I have a salad for lunch every day I’m in the office. Cut up the veggies at home at the beginning of the week. The one meal a day I can make sure I eat my vegetables that might be lacking in meals at home.
Most days, for lunch ̶a̶t̶ ̶w̶o̶r̶k̶, I bring my butt into the kitchen and grab or make whatever I want, while enjoying the fact that I know longer actually work.
It’s typically dinner, rather than lunch, at work for me these days, so it’s typically frozen TJ’s meals, which I’m sure get the stamp of approval from totally legit culinary powerhouse Y-Chrome Пожар.
I have never figured out any approach to work lunches that… works. Closest I’ve landed is plastic food container with some chicken and vegetables dumped in it. That’ll get me by, if I eat a big enough breakfast, I guess? Still get weirdly tired. Stupid job.
Can’t vote since I don’t eat lunch at work… being as how I work second shift (1445-2315)
Dinner on the other hand may be any/all the above, though it doesn’t always get eaten due to work conditions or patient acuity in the ER…
On those rare occasions I am at work in the daytime, I ususally eat from the cafeteria.
Usually a sandwich, wheat bread, mayonnaise and/or mustard, cheese, whatever protein is left over, raw sauerkraut, bell peppers, cucumbers, tomatoes and baby spinach. Or sometimes I just make a salad out of all that without the bread.
I eat half of it, take a 1/2 hr nap, then eat the rest and have some coffee.
/image maruchan Yakisoba noodles
@medz Exactly this, but the non-spicy teriyaki beef variety. Also sometimes Hormel ‘Compleats’ chicken alfredo.
@PooltoyWolf I don’t like the teriyaki beef. I get the normal chicken usually. tastes like chicken noodle soup
@PooltoyWolf I keep one of those chicken alfredos stashed in a work drawer as my ‘just in case’ meal
@togle Perfect
@medz I buy Maruchan because their factory is a few miles from my house. I know it’s fresh and made here.
Fakes: 2 lbs lentils, 2 large spanish onions: diced 1 large carrot: diced, 1 can tomato paste, 1 cup diced ham, 1 ham hock, 4 cups chicken stock, 2 bay leaves. Sautee onions and carrots in a stock pot. briefly sautee ham. Add tomato paste Deglaze with chicken stock. Add ham hock, bay leaf, lentils. Simmer until lentils are tender. Serve with red wine vinegar to taste
@TheGreatNico you have a stove at work and bring all the extra ingredients? And a pan? What was you’re point
@unksol “meals I prepped ahead of time”
I have become one of the people in my office (there are many of us! Ive witnessed others! It’s where I got the idea!) who keeps a loaf of bread and jar of peanut butter in a desk drawer, along with some jelly in the teeny mini fridge we have in our area.
It’s honestly kind of nice to not have to think about what to do for lunch. Plus cheaper than buying something every day
@togle I used to do that as a graduate assistant with little time and less money, except that I would rotate through a bottle of maple syrup and a jar of honey (they would last a while w/o refrigeration), along with the jam or jelly, or, my favorite, strawberry preserves, to go with the bread and PB. The honey/syrup made the sandwich a little less dry.
Now that I am a little less poor, I still fall back on this at times when I have to leave in a hurry without breakfast, except that now I live it up a little by making my sandwich with a third piece of bread that has cream cheese spread thick on it. A small bottle of OJ to go with it, and it is a quick, filling, and nutritious breakfast substitute! (And generally only takes one hand while driving with the other.)
Make two (very little marginal work), and you also have lunch covered, just in case.
PB&J/CCOJ FTW.
@phendrick Oooooooh, a cream cheese layer… Now you’re stepping it up a notch!
@phendrick @togle I work from home. There is a literal kitchen up stairs all day. I walk through it Stocked with food. All day every day to get water.
I bring my ass out into the kitchen and cook me something.
@therealjrn Hope you have a feed bag for your companion.
J/K
@phendrick
I cherish that lunch hour away from the office, well the needy people at the office. Did I mention I work at home?
Why wasn’t a pillow on the list of choices?
My car keys to GTFO and eat something.
Usually just a light lunch. A couple sammiches, some chips or snack crackers, some kind of side (pasta or potato salad, cottage cheese, slaw, etc) and something sweet like cookies, snack cake, pie or whatever. Just enough to stave off the hunger until supper.
Fried rice made of cooked rice, random chopped vegetables I find in the crisper, a few tablespoons of leftover soup, precooked meat like chicken or ham, and an egg. quick and easy to pull together if I remember to keep the ingredients I need pre-prepped
@Peggyths I do that too! Except just veggies, an egg, and rice from the big batch I make in my pressure cooker. Yours sounds better.
i enjoy the extensive buffet provided by the employer at the 50-odd cafes around the campus. same for dinner most days. they also have one cafe that provides food on the weekends, but i really enjoy spending weekends away from work.
(honestly, one of the things i enjoy most about the job is saying stuff about it and realizing how decadent it sounds.)
An apple, a Tiger’s Milk bar and a nap.
A salad, Greek yougut and a piece of fruit. A little chicken to on the Salad. Every. Day.
A salad. Maybe a few pretzels.
Peanut butter and jelly with some potatoe chips or crackers.
I get a weeks worth of cold cuts, whole wheat wraps, mix and match each day for the week. Ham and cheese, roast beef and cheddar (with horseradish), corned beef and kraut, ham, salami and cheese “sub”. (Those years I worked at a deli during college helped)
I make adult lunchables - salami and cheese most often. Usually pair it with a side salad or broccoli salad. Sometimes add in an egg. Occasionally switch things up with some tuna salad or chicken salad. I try to keep things low carb.
Before I was doing low carb, I’d prep a week’s worth of rice and save the extra protein from the night before, and have a semi-leftovers meal.
I have a salad for lunch every day I’m in the office. Cut up the veggies at home at the beginning of the week. The one meal a day I can make sure I eat my vegetables that might be lacking in meals at home.
Most days, for lunch ̶a̶t̶ ̶w̶o̶r̶k̶, I bring my butt into the kitchen and grab or make whatever I want, while enjoying the fact that I know longer actually work.
It’s typically dinner, rather than lunch, at work for me these days, so it’s typically frozen TJ’s meals, which I’m sure get the stamp of approval from totally legit culinary powerhouse Y-Chrome Пожар.
I have never figured out any approach to work lunches that… works. Closest I’ve landed is plastic food container with some chicken and vegetables dumped in it. That’ll get me by, if I eat a big enough breakfast, I guess? Still get weirdly tired. Stupid job.
I bring a store bought meal, but is isn’t frozen.
Can’t vote since I don’t eat lunch at work… being as how I work second shift (1445-2315)
Dinner on the other hand may be any/all the above, though it doesn’t always get eaten due to work conditions or patient acuity in the ER…
On those rare occasions I am at work in the daytime, I ususally eat from the cafeteria.
Lately I do MealPal
MealPal.com
I work at home, so I generally make my own (and my kids’) lunches.
Usually a sandwich, wheat bread, mayonnaise and/or mustard, cheese, whatever protein is left over, raw sauerkraut, bell peppers, cucumbers, tomatoes and baby spinach. Or sometimes I just make a salad out of all that without the bread.
I eat half of it, take a 1/2 hr nap, then eat the rest and have some coffee.