Who has time to wash and chop vegetables in the morning before work?
Try: A prepackaged salad mix topped with chicken pulled or sliced from a precooked whole roasted chicken from the deli department, suggests Ginny Kopacz, marketing team leader at Whole Foods in Swampscott. Vegetarian? Top it with packaged, pre-cubed superfirm tofu. Soak it in teriyaki sauce the night before for flavor. Or try: Roast more vegetables than you need for dinner, Collins said. Onions, sweet potatoes, carrots, peppers, eggplant and mushrooms all roast well. Save the extras and use them to top your lunch salad. Also, you can roast nuts ahead of time and store them for quick salad fixings. HOME COOKING The options for lunch are much broader when you’re able to cook food in your own kitchen, but when you have to pack food to go it can be hard to find time to do the extra cooking in advance. Problem: It’s hard enough to find time to cook dinner, let alone the next day’s lunch. Try: Combine the two. Deliberately make more dinner than you’ll eat and put it in the refrigerator for l
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