I keep a big container of low-fat cottage cheese and a bottle of salad dressing in my work fridge.

I eat the cottage cheese for b'fast at work, with a banana I bring daily.

I bring a salad for lunch (get a good salad container), usually lettuce, cut up chicken (or edamame, or whatever protein I have at home), tomatoes, fat-free feta, avocado.

I also usually bring a granola bar, apple, carrots and/or nuts for a snack.

I keep a bottle of low fat dressing at work and a bag of TJ's grilled chicken strips. In a large container at home I put a ton of lettuce (usually pre-washed ready to go baby lettuces), apple, nuts, 1 tbsp fat free feta and 1 tbsp ful fat feta. At work, micro the chicken for 5 minutes, add that and 1 tbsp of the dressing to the container of salad, put lid on, shake it. Voila. It's reallly good, easy, and healthy. I usually eat it w/ crackers or whole wheat pita.

leftovers and 2 pieces of fruit.

I always make two extra servings of whatever we make for dinner and then put it in individual containers as we clean up for dinner to just grab and go the next morning. Easiest thing in the world.

Another Laptop Lunch grown up. I have found that the mornings when I make the fancy bento (which doesn't actually take all that long, contrary to what my husband thinks) are the morning when I'm excited about lunch and when I never, ever bail on what I brought in favor of going out with colleagues. I also use the bigger containers for the fruits and veggies and am a big fan of bringing salad. I put the dressing in old baby food jars (the small ones) which are perfect for making a quick vinaigrette.

Similar to what people have posted:

Salad:
Arugula, grated parmasean cheese, cherry tomatoes, cooked chicken, balsamic dressing, all in separate containers/bags. I might add in a whole wheat bagel (half) or pita

Leftovers: chile! Rice and beans, homemade pizza, homemade quesadilla (made with leftovers like sweet potatoes and black beans) stirfry, soups of all kind

I usually make a big batch of something at the beginning of the week and supplement. This week I made tahini chicken Salad. Today I will bring that, celery, and a piece of fruit.

I make a lot of soup (black bean, lentil, vegetable, chicken noodle, tortilla, etc) or pinto beans for burritos.

This week, I bought a garbanzo bean salad from Trader Joe's pre-made section, so I'll have that two days on top of some spinach and with a piece of whole wheat pita bread. (I keep things like whole wheat pita bread and english muffins in the freezer at work, so I have less to pack in the evenings for lunch.) I'll probably do peanut butter (natural) and honey on whole grain bread one day, which I usually have with baby carrots or cut up celery and bell peppers.

Most Sundays, I wash some lettuce and cut up some veggies, and divide it up into 2-3 tupperware containers. Then I'll add some extras, like nuts or cheese, or leftover meat, or beans. That way, for 2-3 days I just have to grab one of the tupperware containers, add some fruit, yogurt, etc., and run out the door.

Bento poster from earlier here - just packed my lunch for tomorrow and it includes:

-Blackberries
-Almonds
-Carrots
-Broccoli
-1 tbsp ranch dressing in a dip container
-Orzo pasta salad with greens (spring mix and spinach), pine nuts and lemon-garlic dressing