Packed lunches

sandwichIn these hard times when we all have to tighten our  belts , one of the first things is to stop buying lunches from the many sandwich shops around.If we all spent £3.00 a day on a sandwich that is £15.00 over 5 days.Work that out a year and it is around about £800…Enough money to pay a couple of bills(or buy a few luxuries).It takes a few minutes of organised time to make a lunch to take to work and below are just a few ideas.

Pasta .If you have left over pasta from the night before , why not mix with cold chicken or ham , vegetables and mix with a little salad dressing or mayo.Put in a container  and you are ready to go.Don’t forget to pack your fork !

Pitta bread . Sliced down the side you can pack it with what ever you like.If it is chopped finely enough .Think how much this has cost…hardly anything as most of this is left overs which you possibly would have thrown in the bin.

Couscus or bulgar wheat. . This is so easy to make , I can never understand why it is not more popular .Just put couscus in bowl and cover with hot vegetable or chicken stock.Leave for about 10 minutes and it will  have absorbed all the stock .Just fluff up with a fork and add any thing you wish.Chopped peppers , prawns , chopped cold meats ,vegetables . herbs , I love putting grated lemon or lime zest into this dish as it completely lifts the lunch to a different level.Pack into container and enjoy.

Mixed fruit . Try adding to a container..grapes , apple . orange , melon or anyother fruit  you just happen to have . To go with this a small tub of yogurt any flavour.


Frittata. Not only is this a great meal in its self , it is also great cold left over from the day before and taken for a packed lunch with maybe some salad and a dollop of mayo .



  • splash of oil
  • 200g chestnut mushrooms, thickly sliced
  • 2 ripe tomatoes, cut into wedges
  • 4 eggs
  • 75g mature Cheddar, coarsely grated
  • Good handful fresh parsley

1. Preheat the grill to high. Melt the oil in a medium, non-stick frying pan over a medium heat. Add the chestnut mushrooms and tomatoes. Cook for 3-4 minutes, stirring constantly, until just softened. Tip into a bowl and set aside.

2. In a large bowl, lightly beat the eggs with 1 tablespoon water. Stir in the Cheddar, parsley and the mushrooms and tomatoes. Season and mix together.

3. Melt oil in the frying pan over a medium-low heat. Add the egg mixture, stir briefly, then cook for 6-8 minutes, or until golden underneath and nearly set.

4. Pop under the hot grill for 3-4 minutes, until just set and turning golden on top. Slide onto a board, cut in half and serve with a dressed green salad….Any left overs take to work..yummy!

5. Instead of mushrooms and tomatoes you can have peppers ,chilli , sweetcorn , peas …anything you have left in the fridge.


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