No time to make lunch? Here are some tips and recipes to help you prepare your midday meal in a jiffy.

Ready, Set, Cook
Here are some handy preparation tips, plus recipes for when you're in a hurry:

Stock up.
Buy precut vegetables, or prepare your own and store them in the fridge (keep in plastic bags or containers, and add a touch of water to vegetables like carrots and celery to retain crispness). Then you'll have easy, last-minute additions for wraps, salads and sandwiches. Try Roast Beef Rolls.

Plan for leftovers.
If you're having baked chicken on Monday night, cook a few extra breasts for use in a low-fat chicken salad sandwich Wednesday and a grilled chicken salad on Wednesday night. Try Chicken and Chile Wraps.

Shred away.
Already shredded, low-fat cheese adds quick protein to bagged salad mixes and makes homemade pita pizzas a snap to prepare. Try Cobb Salad.

Try potluck.
Dice up any leftover cooked chicken, meat or fish and cooked or fresh vegetables from dinner to whip up creative "garbage" salads and wraps for lunch during the week. Try Cajun Chicken Salad.

Keep basics handy.
Already cooked rice or pasta stashed in the fridge can be turned into quick, delicious lunches when tossed with cheese, vegetables and your favorite light dressing. Try our Kid-Friendly Pasta Salad.