I take either ingredients for a chicken Cesar salad or a sandwich or I’ll make a pasta dish with some type of vegetables and chicken.

For breakfast I make a low fat, sugar free fruit muffin.

Whatever I choose I take the same thing for the week. I’m in the office three days.

Make a big pot of lentils on the weekend for 4-5 days. Add various fruits, dinner leftovers, bars, filched kid snacks, etc. for variety.

I make a big pot of bean, split pea, or lentil soup at the start of the week and have some of this for lunch most days with a salad or some other vegetable and some fruit.

Sometimes I bring leftovers from dinner instead.

I bring sliced mozzarella, sliced tomato, and basil (caprese, but can add garbanzo beans, cucumbers, avocado, etc) - super easy to pack 5 of these at the beginning of the week — and I keep olive oil and balsamic vinegar at my office. Or I bring leftovers from dinner.

Individual lasagna slice, or
Peanut noodles, or
Salad

- fruit, cheese, and crackers or pretzels or a piece of sourdough toast with butter wrapped in foil

- berries or frozen fruits, yogurt, and granola or cereal (I mix these at my desk so it doesn't get soggy and I put a little cinnamon in the cereal)

- big salad (green) or orzo/couscous salad. I add cheese and croutons most days. I have one of those fancy Swell salad containers with a top tray to hold dry ingredients and a separate dressing container. It's great.

- I have a fridge in my office where I keep yogurt, cheese, lots of drinks (tons of la croix, sometimes diet soda, snapple or juice) and I have some peanut butter pretzels or something on hand always. I also have a candy jar. And I almost always have at least a piece of fruit like an apple or clementines that I bring an extra one of at the beginning of the week.

Can of soup, pyrex bowl with extra vegis (because any canned soup needs more ingredients). Crackers. A few cookies.

-dinner leftovers
-adult lunchables (cheese, crackers, nuts, baby carrots or baby bell peppers, dressing to dip etc)
-Greek yogurt with fruit and granola
-salad or bowl with chicken or turkey
-soup (make a pot on the weekend)

I eat a lot of rice and beans with whatever veggies I have mixed in (often spinach).

A yogurt and baby carrots.

Since RTO I've doubled down on bento/snacking style lunches. Think "Starbucks protein box" type things. Cheese cubes, boiled egg, crackers, peanut butter, apples, grapes, olives, hummus, cut veggies, edamame etc. It's endlessly changeable.
I also bring breakfast which is either homemade bran muffins or a big pot of apple/nut oatmeal that I make at the beginning of the week and heat up at work.

I bring breakfast and lunch to work 3x/ week. I make a big frittata on Sunday which gets portioned out for the breakfasts (WFH spouse eats it too). Prep 3 containers of salad and dressing for the lunches.
If I don’t have time to do those on Sunday it’s usually leftovers. I have a fridge and microwave at work and often freeze single portions of soup, chili, lasagne etc for this purpose.

We recently purchased these containers and love them for lunch prep. We have a salad pretty much daily and the morning assembly is quick and easy if I do the food prep on Sundays. Think micro greens, goat cheese, sun-dried tomatoes, carrots, apples, garbanzo beans, etc.

For food prep: https://www.amazon.com/dp/B0DLP2S81T?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_3&th=1

Purchased a glass version of this at CostCo: https://www.amazon.com/Bentgo®-All-One-Salad-Container/dp/B017LJ70A0/ref=sr_1_1_sspa?crid=3OC84VOLXZKGE&dib=eyJ2IjoiMSJ9.JEyh9D9MkmNQDfaFAPJ-DDKbhsq3Z9sKIG5UaJFM3UOXLo--f1qgiSTkqjHOYyB9kNoPWX6X1JcK-P7x-hkxkaqzrZI8n4uHkqv_DLoi_P0NGDvNVgSQxmq0j_YLczEq2nV04wfj8XZFNPvvRkQNRWeYb0DD0E2JAjHnaRmVSnVQ7obveKi519dDcvTqK9fTpHm6E4ALkgyery4bMOC4LIb_PevtDoFpPqmM0QSYB8PhWRqIfPqA4i2wwrFFiK5Irtk3a-d_n_6sT1fsb253YgAUCtvMumeo5KUTgTsHrWo.sfRowxbqxt42NahxZa8tz9utJuU052Jx-5KCd6Nv67Q&dib_tag=se&keywords=salad%2Bcontainer%2Bfor%2Blunch&qid=1742641249&sprefix=salad%2Caps%2C98&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&smid=A2IEDZAWBB03ZE&th=1