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money, and in some instances, calories.
Bag lunches don’t have to be dull. Different breads can be used - whole wheat, banana, zucchini, apple cheese, or carrot are but a few choices. Sandwich halves can have different spreads.
Soups and stews become welcome changes in cool weather. These can be heated at home and put in a thermos or heated at the job site if a microwave is available.
Chefs, vegetable, fruit or pasta salad are pleasant changes in hot weather. Flit something cold or frozen in the lunch box or bag. This might be a cold drink, a small plastic container with water and ice, or one of the new commercial freezing gels. Some lunch bags now come with freeze pack inserts.
If sandwiches are not being eaten, some form of starch needs to be added. Some suggestions might be potato salad, pasta salad, muffins, rolls, quick breads, or cereal munchies.
Following a few Bafety rules to avoid food-borne illness is a must. If you prepare lunches the night before, refrigerate them. If possible, refrigerate again at work. Wash the lunch box or tote bag every night to keep bacteria from growing in seams and corners. To eliminate odors, wash with baking soda every week.
Use only new, dean paper bags, not the ones used to carry groceries home from the store. These can pass dirt or bacteria from other food to your lunch.
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