Lunch From Home – Cook Once

To save money on food, bring your lunch from home. Here is an easy and delicious tip for a week’s worth of lunches.

Cook a pound of pasta on Sunday night, any short variety like penne, fusilli or farfalle. Rinse with cold water after cooking and toss with a little olive oil then refrigerate it. When you are making your lunch, mix up 1 1/2 cups of cooked pasta with one of the following variations and season with salt and pepper, if desired.

Monday

1/2 cup chickpeas

1/2 cup arugula

1/4 cup crumbled Feta cheese

2 tablespoons extra-virgin olive oil

2 teaspoons fresh lemon juice

Tuesday

6 jarred artichoke hearts, chopped

2 tablespoons chopped roasted almonds

2 tablespoons grated Parmesan cheese

2 tablespoons extra-virgin olive oil

Wednesday

1 3 oz. can tuna, drained

1/4 cup Kalmata olives, pitted

2 tablespoons chopped red onion

2 tablespoons extra-virgin olive oil

2 teaspoons red wine vinegar

Thursday

1 carrot, sliced

1/4 English cucumber, diced

1 tablespoon canola oil

1 tablespoon chopped roasted peanuts

2 teaspoons low-sodium soy sauce

1 teaspoon rice vinegar

Friday

1/2 cup shredded rotisserie chicken

1/4 cup prepared pesto

From Real Simple Magazine, March 2009.

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