What's for lunch?

We have a thread for dinner, what about lunch?

It may just be a simple fare....but it could still inspire and give ideas.

Yesterday, I made a big pot of soup which is MEAT/VEGETABLES.

It's meats because it's a mixture of beef and pork. Whenever I buy pork chops, I trim off the bones and freeze them in a big plastic bag. Big bone from a roast went in that pile, too.

Well I used up all those bones plus a few beef neckbones I got from the grocery store. Later when I was done simmering them I took out the meat from the bones (they fell off so easily) and cut them up to add to the soup. I put the broth in the fridge overnight so I can skim off all the fat. It turned out to be a very tasty, stick to your ribs soup, rustic-style, that I even gave some to my elderly neighbor.

It also has onions, garlic, celery, carrots, mushrooms, potatoes, diced tomatoes, red peppers, cauliflower, green beans and chopped spinach (stems included). Gave it some body by adding flour slurry. I gave it just a hint of heat by adding crushed chillies.

I served it with grilled cheese sandwich. We'll have this for days.....

Peanut butter crackers, which is what I almost always have on the days I work, lol.

I do cook either taco stew or veggie beef soup during the cool seasons, though, and one pot will last me for 2 weeks of meals.

My lunch usually consists of what I had for dinner.

lizzie said:

Peanut butter crackers, which is what I almost always have on the days I work, lol.

I do cook either taco stew or veggie beef soup during the cool seasons, though, and one pot will last me for 2 weeks of meals.

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Soups are so handy.

KevinKohler said:

My lunch usually consists of what I had for dinner.

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I make extra portions on week-end dinners so there'll be leftovers for weekday lunches.

tosca1 said:

I make extra portions on week-end dinners so there'll be leftovers for weekday lunches.

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Left overs rock. All the goodness of the original meal, with NONE of the labor.








In other news....I have a question for the old timers....what did we do prior to the microwave? I mean, sure, at home, you heated stuff up on the stove. That I recall. But...what about at work? Were there stoves in the break rooms, or were cold lunches the rule of the day?

tosca1 said:

Soups are so handy.

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And, as a rule, healthy.

Cup-o-noodles (those ready-to-eat soups we get at the grocery stores) - I use only half the package of seasoning to minimize the sodium content, and add some frozen corn/peas (thawed in the microwave otherwise they will cool up the boiling water you add to the noodles).

tosca1 said:

Cup-o-noodles (those ready-to-eat soups we get at the grocery stores) - I use only half the package of seasoning to minimize the sodium content, and add some frozen corn/peas (thawed in the microwave otherwise they will cool up the boiling water you add to the noodles).

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I take the noodles out of those and make stir fry. Just boil them, drain the water, add a touch of teryaki, some shrimp or whatever, and BOOM. Delicious.

My lunch is mostly left overs from the previous nights dinner. I plan it that way.

I find that having a ready-prepped green salad makes it handier to make healthy wraps and sandwiches. I try to have that home-made sesame sauce (tahini) at hand.....it's great for either dipping pita bread or in a wrap.


Recipe for that sauce:

1/2 cup tahini (also known as sesame seed butter in Bulk Barn)
1 cup plain yogurt
1/4 cup lemon juice
1 or two cloves of garlic, chopped and pounded
salt to taste

Mix it well. Keep in fridge....it will last for at least a week.


I make my wrap filling with left-over meats or deli-meats, green salad, thin slices of dill pickles and that nice tahini sauce. I usually use flour tortillas.

A Lebanese guy taught me to saute' meat with red onions, and green peppers to add as a filling. He also put fresh chopped tomatoes, dill pickles and leaf lettuce, and of course, that wonderful sauce.

Today shall be a turkey and cheese sandwhich on a toasted onion roll with a huge ass bottle of water.

Since last night we went out to eat I'm planning on having one of those Campbells Chunky soups that you can heat up in the microwave. It's the spicy chicken quesadilla and for a campbell soup it's pretty good and my favorite one. I usually just take leftovers or will take some cereal and buy a milk.

americanwoman said:

Since last night we went out to eat I'm planning on having one of those Campbells Chunky soups that you can heat up in the microwave. It's the spicy chicken quesadilla and for a campbell soup it's pretty good and my favorite one. I usually just take leftovers or will take some cereal and buy a milk.

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Thanks for the rave about that Campbell soup. I'm adding it to my list. I like having canned soups on hand for those busy times.

I recently tried WalMarts's Great Value Creamy Chicken and Corn Soup - it was good!!! It tasted home-made!
It's added to the list.

And if I'm not mistaken, it's also made in Canada - I want to buy made in Canada/USA or other nations that would have a good quality control on food stuffs. I'll be trying other Great Value soup varieties.

tosca1 said:

Thanks for the rave about that Campbell soup. I'm adding it to my list. I like having canned soups on hand for those busy times.

I recently tried WalMarts's Great Value Creamy Chicken and Corn Soup - it was good!!! It tasted home-made!
It's added to the list.

And if I'm not mistaken, it's also made in Canada - I want to buy made in Canada/USA or other nations that would have a good quality control on food stuffs. I'll be trying other Great Value soup varieties.

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I also like the quick soups too and now that they make them in little microwavable bowls makes it even better and more convenient to have for lunch.

Lately Ive been snacking on fried peanuts and whiskey while watching TV for lunch. I need to stop but bad habits die hard... :drink

Old Cheddar Cheese, Grapes, freshly baked Italian loaf, butter, chocolate milk.