Mark Thorson > wrote in on Dec Tue
2009 06:13 pm

> jmcquown wrote:
>>
>> I'd appreciate your thoughts for packing a hot lunch consisting of
>> leftovers. Gotta go shopping! (Good thing I got that new freezer!)
>
> For maybe a year, 20 years ago, I'd bring to work:
>
> Fried potatoes, quartered and sliced
> Pre-cooked sausage, sliced (usually bockwurst)
> Half a can of canned gravy (carried to work in a lidded jar)
>
> Microwave the Rubbermaid container of solids
> and the jar (lid removed) of gravy. Pour gravy
> over sausages and potatoes, and it's ready to eat.
>
> (I had one recycled Cara Mia artichokes jar crack
> when used this way. Slight melting was noted in the
> Rubbermaid container, which was not sold as
> "microwave-safe".)
>
> I don't eat fried potatoes, U.S. beef, or canned
> gravy anymore, so not one ingrediant in that lunch
> is acceptable today.
>

Well as stated a couple or 5 yrs ago here by somebody...wander done the frozen entre aisle...and
make whatever strikes your fancy from scratch for lunch at work. I like the noodles with a sauce,
veggies and meat approach..say some italian sausage with peppers and assorted other veggies in a
nice red sauce over those twisty noodles. Chicken chunks with assorted veggies with a mushroom
or dill sauce over rice works too. But mostly I make large pots of soup or stew; pre-package them
in lunch sized bowls and eat with say a nice heel of rye bread for dunking. Using storage space in a
chest freezer gives you many choices for which soup or stew after you've frozen a half dozen
various types. Beef stroganoff, irish stew, clam chowder, beef barley with veggies, cabbage and
sausage soup, pot pies, stir fries, chicken and dumplings; that sort of stuff.

More or less look for 1 pot meal ideas as they require less hassel carrying them around and when
re-heating them.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante