Packing lunch saves money and helps you eat better at work. Here’s a simple Monday-to-Friday plan you can prepare in about an hour.
The lunch plan
- Monday: Chicken, rice and roasted vegetable bowl
- Tuesday: Pasta salad with tuna, sweetcorn and peppers
- Wednesday: Hummus and falafel wrap with salad
- Thursday: Lentil soup with a bread roll
- Friday: Leftover dinner or a big egg salad
Sunday prep steps
- Cook a pot of rice and a tray of roasted vegetables.
- Cook pasta and mix the salad.
- Make a batch of lentil soup.
- Boil eggs for Friday.
- Portion everything into containers.
Storage tips
- Keep prepared lunches in the fridge and eat within three to four days.
- Freeze soup portions if you won’t eat them soon.
- Pack dressings separately to keep salads crisp.
Frequently Asked Questions
Can I reheat rice?
Yes, but cool it quickly after cooking, keep it in the fridge and reheat until steaming hot.
What containers are best?
Leak-proof, microwave-safe containers with compartments work well.
