I suppose it depends on what you have access to. Fridge, microwave, etc. Also, whether you think you would be satisfied with a cold meal like a salad or something, or whether you want a hot lunch as your biggest meal of the day.
Also, largely, depends on how you’re doing for dinners. If you are eating healthy dinners, just make an extra serving and have the leftovers, neatly packed up in a microwavable container, for next day’s lunch? Also, are you preparing the food or is someone else? Either way, doing all this prep and planning can get to be a drag on a busy schedule, so think up some easy to grab backups, like a small can of plain water-packed tuna, soup, etc.
I work in an office. Lunch, most days, has become a ritual. I drag out a bunch of containers, and either make a packed, flavorful salad, or a chicken-veggie wrap, or an EggBeaters omelette. I chop veggies in the break room. Get some “Chef Ann” jokes but most of the time, “mmm that looks good and healthy.” I steam veggies in a Tupperware container (with a steam valve)—buying those bags of broccoli florets and carrots pre-cut and pre-washed. Mushrooms are my new best friend, as they add flavor and texture to so much. My wraps have less chicken and more mushroom. I make sure I have a solid protein (hard boiled egg in the salad sometimes), and at least two servings of veg (raw/cooked) and a small amount of carb (wrap, bit of potato, etc.)
I used to drop in the Lean-Cuisine type of pre-packaged frozen “diet” foods, but I find them so unsatisfying now. Emphasis on mostly fresh veg, lean dairy (low fat cottage cheese and thawed peas as a side), and chicken has been good for me. Every once in a while, I splurge and get the Amy’s organic veggie loaf frozen meal. For some reason I love that. I’m not a vegetarian per se, but it’s good.
