Posts Tagged ‘easy lunch to bring to work’

Cheap and Easy


I’m talking about lunch.  Get your mind out of the gutter.

Thought I’d share today’s lunch, since it was pretty mind-blowing and took all of 3 seconds to make and absolutely ZERO talent. 

TX 124

That plate of food dangerously teetering on my desk LOOKS complicated, but let me tell you a little secret – and you CAN’T judge me because I’m pretty sure that by sharing this secret I’m breaking all the rules of FoodBloggerton – there are three ingredients (five, if you count the bread and hummus).

Are you ready?  Ok. 

I went to Trader Joe’s and bought spicy peanut noodles (note: calling these things spicy is a dirty rotten LIE, but that didn’t stop me from licking the plastic container clean) and chick pea salad.  I also bought a container of arugula.  The bread and hummus were leftover from the Lunch Challenge

(Note: If you don’t have a Trader Joe’s near you, Whole Foods will have plenty of great options like this.  If you’re in Houston, get your tookus over to Central Market, also known as The Slice of Grocery Store Heaven on Earth.)

This cost me $15 total, and will keep me eating an awesome lunch for three days.  The bread and arugula will last the whole week.  Eggs for egg salad will cost just over $2, meaning that I can get away with eating lunch that I bring to work ALL WEEK for less than $20.

The remaining money will be spent on Restaurant Week.  Stay tuned for my review from the VERY EXCITING dinner we have planned for this Wednesday.

TX 122

Ok, so I cheated.  I didn’t make it myself, but dammit, I assembled it with unrivaled finesse!  AND it was super healthy, with plenty of protein, vegetables and…er…lots of carbs.  But they’re whole wheat carbs, so they’re JUST as healthy as vegetables.  Duh.

Question: What’s your favorite fake-out meal (you know, meals that required prepared foods from the grocery store)?

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Things Are Falling Into Place…And Into My Belly


So!  I finally made it to the grocery store yesterday.  I gathered my lunch ingredients for the week, and day one was off to a great start.  But before I show you what I ate…


KATR “I’m Poor” Lunch Challenge: Summary of Week 1

Week 1 was off to a rough start because I wasn’t able to make it to the grocery store.  Luckily, my lunches on Thursday and Friday were excellent (and in fact, I think Thursday’s lunch was the best yet). 

Lunch Challenge 002

So how did I do?

Rule Recaps:

  1. Everything I ate I brought from home (except Foumami – see rule recap #6).
  2. I did not buy a pretty, pretty lunch bag.  Although this makes me sad, it makes my bank account happy.  A happy bank account now = a happy Ché in Texas
  3. Um, I’m pretty sure we can just throw that protein rule out the window…
  4. I did not buy a banana at the corner store.  Every banana I ate came from home.
  5. I was lucky enough to have a well-stocked freezer and pantry.  Including the Foumami, and estimating (wonderful) KnightlyBoyfriend’s contribution, I spent about $25 for the entire week.  NOT. TOO. SHAB.
  6. I broke down once.  Hopefully it will be the last time (gulp).

KATR “I’m Poor” Lunch Challenge Week 2, Day 1

For this week, I bought the following:

  • Bread
  • Bananas
  • Apples
  • Arugula
  • Brussels sprouts
  • Mini potato medley
  • Hummus
  • Soup

The total for the grocery bill was a little less than $30 on the dot.

Today’s lunch was scrumptious.  Last night, I roasted some brussels sprouts and potatoes.  Very easy. 

  • Preheat the oven to 425.
  • Prep the mini potatoes (if you’re using regular-sized potatoes, cut them into 1 inch chunks) by washing and slicing in half.  Leave the smaller potatoes whole. 
  • Toss the potatoes in a bowl with a little drizzle of olive oil, chopped garlic, salt, pepper and Italian seasoning (also delicious with just rosemary and oregano).
  • Load the potatoes onto a greased cookie sheet (NO FOIL) and stick it in the oven.  Set the oven timer to 20 minutes.
  • While the potatoes are cooking, remove the wilted or otherwise unappetizing leaves from the brussels sprouts.  Slice off the hard ends.
  • Toss the brussels sprouts with chopped garlic, olive oil, salt, pepper and red pepper flakes.
  • When the timer goes off, put the brussels sprouts on the cookie sheet with the potatoes and continue roasting for about 15-20 minutes, or until vegetables reach desired tenderness.

SO easy.  And you get this:

 LC Week 2 (1)

I topped a bed of dressed arugula with the roasted vegetables, and used the same easy dressing as Day 2.  Seriously, make it using your favorite vinegar.  It takes less than 30 seconds to make (no joke) and it’s fine to keep at room temp.  I make mine in the morning and I DO NOT subscribe to the mindset of getting up earlier to make my lunch.  Final product was this:

 Lunch Challenge 001

(Apologies for the blurry pictures.  I am not cool enough or rich enough to buy a super fancy camera.  I’m pretty sure Sallie Mae would come find me and break my kneecaps.)

I got a big ole’ piece of crusty bread and toasted it.  Then I slathered that sucker with some Whole Foods garlic hummus (protein, meet Ché). 

 LC Week 2

Oh man, it was great.  There was not one part of me that felt unfulfilled.  (That’s not to say a big slab of roast duck breast wouldn’t be MORE fulfilling, but hey…as far as bring-from-home lunches go, this one was a hit.)

Things are finally falling into place…and into my belly.

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