Cooking Tips
“Tips for Packing a Lunch�

• Pack a variety - even if you know you won't eat it all. Many people don't like to pack a lunch because what may have sounded good walking out the door was not what they craved come noon. Pack a variety of items. What you don't eat you can save for tomorrow.
• Make your lunch the night before. It sounds simple enough, but you'll really be thankful on the mornings when you've overslept. Keep everything in the fridge so it's easy to grab and pack.
• Store items that can easily melt in the freezer (most chocolates, desserts, etc.) Even if you bring it to work frozen - it will be thawed by lunch. It will also help keep the rest of your lunch cool if you don't have access to a refrigerator.
• It's very tempting to buy foods already pre-packaged into lunch sized portions.  For this convenience you usually pay 50-100% more. Package your own foods. If you do it just once a week it will only take about 10 minutes. Think of the savings.
• Be health conscience. Pack some baby carrots or non fat pretzels in your lunch instead of chips. Bring extra for the mid-afternoon munchies.
• Watch your serving sizes. Those small 3 and 4 oz. containers don't look like they hold much - but they do hold a serving.
• When buying containers to use in packing your lunch get a variety of shapes and sizes. It's usually a good idea to buy at least a week's worth of each size. If packing your lunch in a cooler - square and rectangle shapes work much better than round ones. Be sure to buy the containers with very tight fitting seals. The extra money you spend now will be well worth it down the road.

~Trixie, August, 2000

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