Ramen

I make eggs or tuna salad

-I love using a leftover rotisserie chicken to make curry chicken salad (will last for several days).

-https://chefsavvy.com/curry-chicken-salad/#recipe
-avocado toast with a little bit of olive oil, lime, and chili flakes and egg on top
-soup from freezer (usually have chili or some sort of bean soup in small portions in freezer)
-tuna salad with celery and crackers
-fried rice if I have left over rice

Is he home or trying to bring to work? I find a box of triscuits solves everything. Today I put some leftover whipped feta on there with some cucumbers. Just like 6 crackers and I'm good. You can do more. Triscuit + cheese + turkey or something else + any vegetable-- tomato, etc. spreads of all kinds.

tuna fish or chickpeas in a salad.

I make a double batch of some soup or chili every other week and portion it into individual servings that I freeze and vacuum seal. As a result at any given time my freezer stocked with 15+ homemade lunches that are ready to microwave for 5 minutes whenever needed. I personally like this method better than making one such soup and then eating just that soup's leftovers for the week. I still get some varierty this way because I'm eating a soup of each kind here and there.

Anonymous wrote:Lentil soup with frozen spinach added. Can add a piece of toast if you want.

Does the frozen spinach warm up in the hot soup?

Leftover veggies or kimchi, beans, cheese burrito

Scrambled eggs and veggies (usually sliced mushrooms or frozen kale)

Get a Dash egg cooker. It makes soft or hard-boiled eggs with minimal minding.

You can put a sliced hard-boiled egg in your ramen or have soft-boiled eggs on toast.

Bean and cheese tacos - heat up a can of beans with a bit of chili powder, put cheese on top to melt. Put in either corn or flour tortillas and top w/ salsa, avocado, greens
Avocado toast - toasted sourdough top with avocado and either fried egg or tinned sardines or tinned salmon. Can top w/ hot sauce, tajin, chili crisp, or kim chi
Salad - spring mix topped with whatever other veggies are around (tomatoes, carrots, broccoli, cucumbers), choice of tinned protein (beans, sardines, salmon, tuna, trout), sprinkle with balsamic vinegar and olive oil
Eggs - either as a frittata with whatever veg is around or fried and served with feta, avocado, tomato and some toasted bread

Miso soup.

frozen dumplings/wontons - I microwave them with frozen vegetables and add sauces, furikake seasoning, sunflower seeds, etc.

Trader Joe’s fried rice - see above, sometimes I’ll add extra protein like tofu, rotisserie chicken, or stir in an extra egg

rotisserie chicken - eat hot, cold, in a sandwich, salad, chicken salad, quesadilla, barbecue sauce, etc. You can even buy pre-shredded chicken breast.

ground beef prepped with taco seasoning, sloppy joe sauce, or spaghetti sauce is also flexible. Serve over minute rice, noodles, garlic toast, etc.

Basically, you can’t start lunch on square one. You can either choose to do batch cooking and prepwork ahead of time (generally not for me), or you can lean into shortcuts (like I do) and take advantage of frozen vegetables and entrees; canned fish, beans and soups; your favorite sauces/seasonings; and a variety of baked goods, deli options, and fruit.

Bagged salad FTW

Trader Joe's Cod Provencale, Lamb Vindaloo, Chicken Tikka Masala

Clam chowder soup with easy sides

Pre-cooked bacon BLTs

Baked potato soup ( they have a good one at Safeway) with cheese toasted on half a piece of bread