Whether you’re working from home or commuting to the office, weekday lunches should be quick, nutritious, and easy to pack.
These recipes take just 5-10 minutes to prepare, use common ingredients from your pantry or fridge, and can survive a few hours without refrigeration.
Ready, prep, eat!
Charcuterie-To-Go
Ingredients: Whatever is in your fridge or pantry! Salami, deli turkey or ham, prosciutto, cheese cubes, olives, nuts, fruits like grapes, apple slices, or berries
Instructions: Arrange little sections of each item in an airtight container for your perfect combination and pair them with bread or crackers.
Greek yogurt parfait
Ingredients: Greek yogurt, granola, diced fruit (e.g. berries or banana), nuts, honey
Instructions: Layer yogurt, granola, and fruit in a jar for a simple, portable, energy-boosting lunch.
Caprese pasta salad
Ingredients: leftover pasta, cherry tomatoes, diced mozzarella (or cheese cubes), olive oil, balsamic vinegar, fresh basil leaves (or jar of pesto), salt and pepper
Instructions: Gently combine pasta with other ingredients in a bowl with a drizzle of olive oil, balsamic vinegar, and a pinch of salt and pepper. Pack in a portable container and enjoy a flavorful lunch that tastes great chilled or at room temperature.
Black bean bowl
Ingredients: Cooked quinoa (or leftover rice), black beans, salsa, a sprinkle of cheese
Instructions: Layer quinoa and beans, top with salsa and cheese, and any desired spices (garlic, cumin, paprika) in a sealed container.
Tuna or chicken salad box
Ingredients: drained canned tuna or chicken (canned or shredded rotisserie), olive oil, mayo or Greek yogurt, spices of choice, whole-grain crackers, sliced veggies
Instructions: Mix tuna or chicken with olive oil and a bit of mayo or Greek yogurt for creaminess. Salt and pepper, then add a bit of extra spice (e.g. smoked paprika and garlic for tuna; thyme for chicken). Pack with crackers and veggies.
Keep it fresh
While these lunch ideas should hold up for a few hours unrefrigerated, if you anticipate your lunch break being later in the afternoon, try some of these tips to ensure food safety and freshness!
Use insulated bags: Get an insulated lunch bag to maintain the temperature of your food for longer.
Ice packs for cold items: Add reusable ice packs to your lunch bag to keep salads, yogurt, or sandwiches fresh.
Thermal containers for warm foods: For soups or pasta, use thermal containers to retain heat for several hours.
Freeze ahead: Partially freeze items like yogurt or cheese; they’ll thaw by lunchtime while keeping everything else cool. Even 10-30 min in the freezer can give food a head start on staying chilled.
Wrap tightly: Use airtight containers or foil to prevent spills and maintain freshness.
DIY hot or cold: Wrap hot lunches in foil and cover with a tea towel to keep things warm longer. Freeze a ziplock bag full of water with the end taped shut to make an instant cold pack.
