Beyond the Sandwich: Bread-Free Brown Bag Lunches

Homemade take-to-work meals to relish at lunchtime.

Article By: WeightWatchers.com

Nationwide, brown-bagging it at the office is on the rise. So we asked some WeightWatchers.com employees to tell us what their go-to, take-to-work lunch would be if — and here’s the catch — 1) it contained no bread (cause everyone knows how to make PB&J!) and 2) they were only allowed to use one container.

Here are their responses, each paired with a delicious recipe from our site. Tote them in a high-tech cooler bag with an ice pack to eat chilled, or to keep fresh until you’re ready to microwave it at the office.

Rebecca Turner (editor and writer): "Whole-wheat pasta with peas and turkey meatballs. Pack extra sauce on the side so it doesn’t get dry in the microwave."

We suggest: Spaghetti with Turkey Meatballs. Just toss in some peas.

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Elly Trickett McNerney (managing editor): "Sautéed chorizo with butter beans, tomatoes, shallots, parsley, vinegar and oil. I either eat it cold as a salad, or warm it up for something more like a stew."

We suggest: 15-Minute Skillet Cassoulet. It has low-fat sausage, beans, tomato sauce, onions and dried herbs – very similar to what Elly already makes but faster.

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Chinese Chicken with Pineapple and Black Bean Sauce

Leslie Fink (recipe editor and nutritionist): "Leftover homemade Chinese food. It’s cheaper and so much healthier than grabbing take-out."

We suggest: Chinese Chicken with Black Bean Sauce. Chicken with Broccoli and Garlic Sauce is popular, too.

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Lisa Chernick (executive food editor): "Whole wheat pasta with roasted or grilled chicken and vegetables."

We suggest: Penne with Chicken Sausage and Peppers. Swap chunks of grilled chicken for the sausage if you prefer.

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Aransas Savas (manager, program development): "Upside-down salads. Put the wet toppings on the bottom – like cut tomatoes and cucumbers – and the lettuce on top. Flip just before eating to keep the lettuce from wilting."

We suggest: Cobb Salad. Put the tomatoes on the bottom of the container and store a bottle of dressing in your office fridge.

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Theresa DiMasi (VP, content): "A grain like pasta, millet or rice with greens. Sometimes I throw in some tofu, chicken, beans or salmon."

We suggest: Quinoa and Spinach. Quinoa, a rich source of protein, is not actually a grain but can be swapped for rice in many recipes.

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Sabrina LeBlanc (VP, innovation): "Rice with beans straight from the can topped with salsa and cheese. Occasionally I get fancy and add other things like veggies or shrimp – all depends on time."

We suggest: Slow Cooker Red Beans and Rice. Cook a batch on Sunday and store in lunch-size portions for no-fuss meals during the week.

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