I am trying to save money by making my lunches to bring to work. Looking for suggestions.?

I am looking for suggestions on easy vegan recipies that I can make in advance, and maybe freeze so I can grab something as I am running out the door, or to have them keep in the freezer at work. I do have a microwave at work, so I will be able to heat stuff up. Does anyone have any ideas on simple stuff that doesn't take too much preparation and keeps well?

Hummus and Pita sandwiches, nut butter and Jam, chilled tofu and maple syrup.those are the ones that leap to mind quickest. cheers

I like to bring frozen meals (Weight Watchers or Lean Cuisine) to work. You can grab them from your freezer and either keep it in the freezer or fridge at work (they are fine to keep just in the fridge for a few hours). They're easy and yummy! Sometimes I bring a can of soup and a tupperware bowl to heat it in. When I'm really feeling up to it, I'll make a sandwich the night before.

try popcorn.
not the microwave bags... too many bad things in the bag.

get an air popper and make it at home. if kept in airtight bags it should last for a few days. use an empty bread bag for the size and twist tie.

cook some cous cous or orzo pasta and cool. then add some cooked (i like to grill them) diced veggies that you like to pasta and add italian dressing

you can eat it cold, room temp and it makes alot

Pasta salad with your favorite dressing and veggies
Cold sesame noodles
Stir fry veggies
Pasta and sauce

Salsa Stoup With Avocado Smash And Double-Decker Baked Quesdillas

Thicker than soup and thinner than soup, this spicy veggie meal fills you up without filling you out!


2 tablespoons extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 ribs celery, chopped with greens
3 cloves garlic, chopped
Salt and pepper
1 (28-ounce) can stewed tomatoes
1 can crushed tomatoes
2 cups vegetable or chicken stock
3 tablespoons chopped cilantro or flat-leaf parsley
6 flour tortillas, 6 to 8 inches
1 cup shredded Cheddar, available in pouches on dairy aisle
3 scallions, chopped
4 ounce brick Pepper Jack or chipotle cheese, shredded, about 1 cup
Sour cream, to pass at table
Avocado Smash, recipe follows

Preheat oven to 300 degrees F.
Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.

Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra-virgin olive oil. Cook 10 minutes in the oven to melt cheese and crisp up tortillas. Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces.

Serve bowls of stoup with 3 wedges quesadilla along side each bowlful. Pass the Avocado Smash and the sour cream for topping soup or quesadillas.


Avocado Smash:
1 avocado
2 tablespoons chopped cilantro leaves
3 scallions, thinly sliced
1 lime, juiced
1 cup sour cream
Salt and freshly ground black pepper
1 plum tomato, finely chopped
Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.




http://search.foodnetwork.com/food/recip...

here are some more recipes, enjoy!! (or u can just buy lean cuisine, lol)