One of the easiest ways I’ve found to make lunch for work is to “build my own soup.” I mix frozen vegetables with a basic soup. It’s easy to carry, and I can keep it in either the fridge or the freezer. When I’m ready to eat, I pop it into the microwave. I’m not a fan of microwaving in plastic, so I do keep a few dishes at work. I find that if I have a bowl and plate, then I can put the plate on top of the bowl to prevent splattering inside the microwave.
If I know that I have to make enough lunches for a week, I make four at a time. I keep mine in the freezer, and grab a new one each morning.
Why build my own soup rather than take a can of pre-made soup? I find that canned soup vegetables are mushy. This way, the vegetables seem fresher. This also allows me to be more in sync with what I really feel like having. If I have options in the freezer, I can add them as I like. It costs less than buying separate cans of soup. I can add as much protein as I like, which helps keep me full through the afternoon. And to be honest, I get tired of the standard flavors.
Crackers? Easy enough to keep a box at work.
BUILD YOUR OWN SOUP
1 32 oz. package of soup (I like Trader Joe’s Organic Creamy Tomato)
1/4 – 1/2 cup frozen vegetables, such as corn, green beans, kale, carrots or sweet potatoes
Salt and pepper to taste
- Shredded rotisserie chicken (Shred into pieces and freeze, then use as needed.)
- Sliced sausage
- Cooked black beans (Beans are also easy to freeze. Spread on a tray, then once frozen, switch them to the container of your choice. This way, they are available as needed, rather than having to use a whole batch at once.)
- Slices of roast beef or steak
- 1/4 cup of cooked rice or noodles (If you don’t like to make your own rice, it’s often available in the frozen foods section at Trader Joe’s. I make a big batch and freeze it into small containers that last me a few days at a time.)
Container: 1& 3/4 cup/14 oz. Glad or Ziploc bowl