On-the-Go: 6 Portable Lunches to Take to Work

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Source: http://www.flickr.com/photos/nathanandrewbaker/

Source: http://www.flickr.com/photos/nathanandrewbaker/

Did you brown bag your lunch as a kid? Even if you didn’t, it’s time to revive the practice. Packing lunches isn’t only for school children — it’s a great option for adults, too. Bringing food from home saves money, and can be healthier than eating out. It’s also a great chance to get creative with food. You don’t need to take the same old peanut butter and jelly sandwich with a bag of chips every day (unless you really want to.) But if you’re in the market for something more exciting, here are six easy lunch recipes that require minimum morning preparation.

1. Ploughman’s Lunch

Is it going to be one of those weeks? You know, the kind where you are permanently stuck behind your desk, scarfing down your lunch in the middle of writing a report? If so, a ploughman’s lunch can be your go-to. Essentially, it is a deconstructed sandwich, normally involving any combination of bread, cheese, fruit or vegetables, chutney, and meat. With cut, easy to reach portions, it makes eating while working less messy. The combinations are endless, and you can skip a component if you feel like it. Simply take the ingredients listed below, pack them in a tupperware container, and do any assembling right before you eat. Here are a few variations to get you started.

Option 1: Ingredients — A hunk of mature cheddar, French bread, pickled onions, baby gherkins, tomato chutney, sticks of celery, sliced cucumber, cherry tomatoes, and a thick slice of baked ham. If desired, spread butter on bread,

Option 2: Ingredients — 1 baguette, pickled onions, 2 types of cheese, 1 apple, cherry tomatoes, and pickle. Again, the bread can be buttered or enjoyed with a chutney. If you want to cut the apple before heading to the office, squeeze lemon juice over the slices to prevent them from browning.

Option 3: Ingredients — A chunk of cheddar, 1 apple cut into wedges, romaine lettuce, grated carrot, 3 cherry tomatoes, olive oil, and crackers. Place 2 romaine leaves in a container, then spoon 2 tablespoons chutney into one leaf and use the other leaf to hold a salad made of 1 small grated carrot, 3 cherry tomatoes, and 1 tablespoon of olive oil or preferred dressing.

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