One of the best time savers for making lunches, I’ve discovered, is that when I make certain foods for dinner like calzones, burritos, soups, stews, chilli, baked potatoes, etc., I simply make extra to include in lunch the next day. Or even better, for foods that freeze well (things like calzones, burritos, english muffin sandwiches, etc.), I make a lot more, then simply freeze the extras for a quick lunch box main dish whenever I need it.
Although I’m still new to making packed lunches every day, I’ll try to share my tips and discoveries as they come along. :)
Today’s lunch: grilled burritos with chips and salsa