Leftovers are a good lunch option. You may want to purposely prepare more for dinner meals so you’ll have extra to pack. Be sure to purchase microwave-safe containers for reheating.
Cooking in bulk also has its merits. On your day off, make a big pot of chili or soup and freeze in individual portion containers. Make a batch of chicken salad or tuna salad, cut up veggies, or bake a batch of breakfast cookies. You may want to cycle your favorites—chicken salad this week, black bean chili next week, and beef stew the third week. That way you’ll have minimal food prep time.
Get equipped with a lunch bag. Brown paper bags and plastic sandwich bags still work just fine, but there are lots of other options. An insulated lunch bag and a re-freezable ice pack will help your lunch to stay safe and fresh if you don’t have access to a refrigerator. A lunch box with built-in dividers can work really well. Single-serving reusable containers (microwave-safe if you plan on reheating) are almost a must. Very small containers work great for veggie dip or salad dressing.
While you’re at it, be sure to take along calorie-free beverages and healthy high-protein snacks to round out your work day.