by Vivian Y '16

Homemade Lunch Ideas

It’s not uncommon for BSGE students to dislike the school lunch served everyday. There are the highlights of school lunch, such as mozzarella sticks and fries, but there are also days when the cafeteria boosts less popular meals. For the vegetarian students in our school, the edible options diminish even further to sad salad greens and boring peanut butter and jelly sandwiches. Even if you are a student that believes school lunch is an acquired taste and you celebrate mystery meat, you may forget to collect your lunch tickets as the time rolls around. Here are some handy lunch ideas that will be quick and virtually painless to make at home.

Elvis Presley: Toast two slices of bread and spread peanut butter on both slices. Peel and slice a banana into little wheels, and space them evenly among the bread. Layer them if there’s no room. You can also chop crispy bacon into bits and sprinkle over the bread with a drizzle of honey.

photo 1

Simple seafood linguine: Boil at least six inches of water in a large pot. Put in a handful of pasta (one serving) and cook for 6 minutes until al dente, or a bit longer if you prefer softer pasta. Then, add in pre-cooked thawed shrimp for 2 minutes. Use a strainer to pour out all the water. Season with a pat of butter.  Sprinkle salt and pepper to taste. Stir in a cup of tomato sauce, or use cherry tomatoes sliced in half with crumbled feta cheese and parsley.

Tomato cheese sandwich: Butter both sides of two slices of bread and fry them on a pan. Flip once the side begins to brown, and place a slice of cheese each on top. When the cheese is melted, remove from the pan and place a thick slice of tomato on one of the slices before combining them.

Healthier PB & J: Toast two slices of bread and spread peanut butter on one slice and a thin layer of jam on the other. Plop on blueberries, chopped strawberries, and any other sweet berries you have onto the bread.

Tips for preparing your own lunch:

 -Whenever you have time, like on the weekends, you can prepare what you will need to quickly make sandwiches, wraps, and other meals the night or morning before school.

-Boiled eggs and beans that require soaking (like chickpeas) will stay fresh in the fridge for a school week and they are good for making salads and sandwiches on the go.

-Sandwiches that have wet ingredients like tuna will get soggy. Place bread in a separate bag and wet ingredients like the tuna in another bowl to assemble during lunch.

-As delicious as it would be to bring sushi for lunch, raw fish should not be kept at room temperature or else it will spoil and attract bacteria.

-Consider whether tasty hot foods will be as tasty cold.

“Bon appetit!”

By Mr. Lakhaney

TOK Teacher

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