6 Lunch Ideas for Work for a Busy Week

Packing a lunch every day can feel like a chore. These six lunch ideas for work are designed to be made ahead of time, so you can just grab a container and go. The plan you can keep on a Wednesday beats the perfect plan you drop on Thursday. This is about making your week simpler with a little bit of Sunday prep.

These are not fancy recipes. They use common ingredients and simple steps. Each recipe keeps for 3 to 4 days in an airtight container in the fridge. For anything longer, portion it out and freeze it. I am not a dietitian, so these are just simple plans for busy people.

1. Greek Chicken and Orzo (Makes 4 servings, keeps 4 days)

A bright and fresh option for your work week. You will need 1 lb of chicken breast, 1 cup of dry orzo, a cucumber, cherry tomatoes, and red onion. Cook the chicken and orzo according to package directions. Chop the vegetables and chicken. Portion the orzo, chicken, and fresh vegetables into four containers. Add feta cheese on top. Pack your favorite lemon vinaigrette separately to add just before eating. This lunch keeps for 4 days in the fridge and costs about $4 per serving.

2. Black Bean and Corn Salad (Makes 4 servings, keeps 4 days)

This vegetarian salad is both filling and inexpensive. You need two 15-ounce cans of black beans, one can of corn, one red bell pepper, and half a red onion. Drain and rinse the beans and corn. Dice the bell pepper and onion. In a large bowl, mix the beans, corn, pepper, and onion with chopped cilantro and the juice of one lime. Portion into containers. This meal will keep for 4 days in the fridge. The cost is about $2 per serving.

3. Turkey and Cheese Pinwheels (Makes 4 servings, keeps 3 days)

Pinwheels are a simple, no-cook lunch option if you use precooked turkey. Use 4 large flour tortillas, 8 ounces of cream cheese, half a pound of sliced deli turkey, and a cup of spinach. Spread a thin layer of cream cheese on each tortilla. Add a layer of turkey, a slice of cheese, and a handful of spinach. Roll each tortilla up tightly, then slice into one-inch thick pinwheels. These are best eaten within 3 days. The cost is about $3 per serving.

4. Simple Beef and Broccoli (Makes 4 servings, keeps 4 days)

A classic takeout dish you can make at home. For four servings, you need 1 lb of flank steak, 2 heads of broccoli, and cooked rice. Slice the steak thinly and cook it in a pan. Cut the broccoli into florets and steam or stir-fry them until tender. Mix the beef and broccoli with a simple sauce of soy sauce, minced ginger, and garlic. Portion the mixture over a bed of rice in your containers. This keeps for 4 days in the fridge and costs about $4.50 per serving.

5. Pesto Pasta Salad (Makes 4 servings, keeps 4 days)

This pasta salad is great served cold or at room temperature. Cook 1 pound of rotini pasta according to the box. Drain the pasta well. In a large bowl, toss the warm pasta with 1 cup of prepared pesto, a half cup of chopped sun-dried tomatoes, and a half cup of grated parmesan cheese. You can also add chopped grilled chicken for more protein. Divide into four containers. It will keep in the fridge for 4 days and costs about $3 per serving.

6. Tuna Salad Lunch Kit (Makes 3-4 servings, keeps 3 days)

A classic lunchbox meal that is easy to assemble. You will need two 5-ounce cans of tuna, a half cup of mayonnaise, one stalk of celery, and a quarter of a red onion. Drain the tuna well. Finely chop the celery and onion. Mix the tuna, mayonnaise, celery, and onion together in a bowl. Portion the tuna salad into small containers. Pack crackers and some carrot or cucumber sticks on the side to keep them from getting soggy. This keeps for 3 days and costs about $2.50 per serving.

Your Sunday prep order

To make your prep session quick, start by getting your grains and proteins cooking. While the rice, orzo, or pasta boils and the chicken or beef cooks, you can wash and chop all your vegetables. Once the cooked items are cool, you can assemble all the meals at once. The turkey pinwheels and tuna salad require no cooking, so you can make them while other things cool down.

Shopping list

• Proteins: 1 lb chicken breast, 1 lb flank steak, 1/2 lb sliced turkey, two 5-oz cans tuna
• Grains & Pasta: 1 cup orzo, 2 cups rice, 4 large tortillas, 1 lb rotini pasta, crackers
• Vegetables: Cucumber, cherry tomatoes, red onion, bell pepper, broccoli, celery, spinach, cilantro
• Canned Goods: Two 15-oz cans black beans, one 15-oz can corn
• Dairy & Pantry: Feta, cream cheese, provolone, parmesan, mayonnaise, pesto, sun-dried tomatoes, soy sauce

FAQ

Can I freeze these lunches?

The beef and broccoli and the Greek chicken bowls (without fresh vegetables) freeze well for up to a month. The other meals are best made fresh as the textures will change after freezing.

How do I keep my salad from getting soggy?

For salads with dressing, always pack it in a separate small container. For salads with wet ingredients like tomatoes, you can layer them at the bottom of the container with greens on top.

Are there vegetarian substitutions?

Yes. You can swap chicken or beef for chickpeas or firm tofu in the Greek bowls or the beef and broccoli recipe. The Black Bean Salad is already vegetarian.