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  • The Australian Women’s Weekly Food

    Lunch box HEROES

    Jan 27, 2020 7 minutes

    LUNCH BOX TIMESAVERS

    USE LEFTOVERS

    Utilise leftovers (when there are any) from dinner the night before; roast chicken and other meats make excellent sandwich fillings and leftover roast or grilled vegetables can form the basis of a delicious salad, for example. Cook extra food for dinner so you have excess for lunches – extra meats and vegetables for sandwich fillings or extra pasta, rice or other grains for a salad, for example.

    THE FREEZER IS YOUR FRIEND

    It’s a lifesaver to have lunches frozen, ready to go, and the extent of foods which can be frozen may surprise you. Many prepared sandwiches will freeze, including those filled with grated cheese, peanut butter, ham, salami and roast meats. Mustards, pickles, mayo and chutneys will freeze well too. Pies, quiches, pizza, cakes and sweet slices can be pre-portioned and frozen, and muffins and scones freeze brilliantly too. Have plenty of different types of breads, wraps and rolls on hand in the freezer to make your sandwiches.

    DO-AHEAD HACKS

    Consider other ways to reduce work by preparing ahead of time; here are just a few. Cut a week’s worth of vegetable sticks (to eat with dips) on Sunday; they’ll keep all week, portioned in containers. Bake double batches of muffins, cakes, scones, pastries etc. and freeze. Very finely

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