If you’re like me (a morning snoozer), you have maximized the exact time you need to wake up before work in order to: shower, brush your teeth, change, and then head out the door. Getting up another 15 minutes earlier to pre-make lunch for that day is just NOT HAPPENING! So I end up with the same old battle of going out to eat Vs. “home made” frozen piece of crap they sell at grocery stores….uuggh!! PLUS Im slooooowly going broke! haha!! Aren’t you? Here’s a plan to start eating healthy at work AND saving money!
ONE RULE- You (office pet!) need to STOP making excuses and START packing lunch for work! “My workplace does not have a fridge”, “I don’t have time in the mornings” and “I dont have time to cook”. DO IT. Make more food whenever you cook dinner at home. If you’re cooking pasta, cook some extra and save it, that will do for 2 great lunch days!
Sandwiches are quick and easy. If you hate soggy sandwiches, then pack each individual ingredient separately and assemble your meal at lunch time. Not only are salads healthy but they are also convenient and do not require microwaving. My favorite quiche tastes wonderful at room temperature. There are MANY things you can cook in less than 15 minutes! Here’s a little help http://brokeassgourmet.com/ and http://www.rachaelray.com/food.php .
It may take a bit of preparation at first, but you’ll soon get the hang of it! And the savings will almost certainly be worth it!
Recipes
Salami and Cream Cheese Sandwich
Ingredients
1 teaspoon grainy mustard
2 slices rye bread
2 ounces salami (about 6 slices), thinly sliced
1/2 small bunch arugula, trimmed and washed
1 tablespoon cream cheese
Directions
Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half.
Baby Spinach Salad with Tuna
Ingredients
2 tablespoons plain low-fat yogurt
1 to 2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
3 ounces baby spinach (about 3 cups, loosely packed)
1/2 cup seedless red grapes, halved lengthwise
1/4 cup thinly sliced red onion (optional)
1 can (3 ounces) chunk light tuna packed in water
Flatbreads, for serving (optional)
Directions
In a small bowl, whisk together yogurt, Dijon, and lemon juice; season with salt and pepper. Place dressing in a resealable plastic bag or airtight container. Place spinach, grapes, and onion, if using, in another airtight container (separate from dressing). Refrigerate, up to overnight. Just before serving, drain tuna, add to salad, and toss with dressing. Include flatbreads, if desired.
**Now stop reading and get back to work bitch!**
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