It’s back to school time! Every summer, I promise myself that I’m going to do better with lunches during the coming school year, but I never seem to make the time to do it. So today, with just days to spare, I decided to start coming up with a list of ideas to draw on when it’s November and I’ve already run out of things I actually want to eat during lunch. I went through my recipe archives on the site, as well as checking out what I have saved in Evernote and brainstorming some new ideas. It seemed only fair that I share with you this collection. What, in my opinion makes an awesome lunch recipe? Primarily, I’d like to bring to school things that are a real meal, preferably something served warm, and that’s going to hold me until the end of the day. In the past, my default lunch has been a yogurt, but I don’t actually. The vast majority of these recipes can be made ahead at least the night before. For our two person household, these are the recipes that make leftovers that can be doled out into containers over a number of days. If I can get away with making something for lunch on Sunday that will hold me until Thursday, I’m a happy camper.

Striped Eggplant, Tomato and Cheese

Vegetable and Chickpea Curry (Cooking Light)

Rice and Beans 5 Ways (No Meat Athlete)

Chickpea Pot Pie

Bean salads

chickpeas with oil and vinegar, red onion, Italian herbs, tomatoes and cucumber

black beans with salsa, shredded cheese, lettuce, avocado

Spicy Lentil Wraps with Tahini Sauce (The Kitchn)

Homemade enchiladas

Early Fall Vegetable Bake

Roasted vegetables (any of the following: peppers, potatoes, beets, carrots, onions) with or without rice or pasta

Sesame noodles with vegetables

Frittatas and Quiches

“Whatever’s In the Pantry” Stuffed Peppers

Tangy Lemon Smashed Chickpea Salad (Everybody Likes Sandwiches)

Vegetable Tetrazzini

Green salads, topped with beans, cheese and/or hardboiled eggs

Broccoli and Mushroom Calzone

Tomato, Onion and Polenta Casserole

“Who Needs Meat?” Slow Cooker Chili

Baked Orzo with Eggplant and Mozzarella (Smitten Kitchen)

Kale, Carrot and Avocado Salad (Whole Foods)

Baked Chili Brown Rice with Vegetables

Lentil Sloppy Joes (over bread, potatoes or egg noodles)

Stuffed cabbage or collard green leaves (I’m still working on developing an awesome recipe for this)

Pasta Puttanesca with White Beans

Soups – I only have a short period of time to eat, so I generally avoid soups. By the time I get my soup hot enough, I don’t have time to eat it without scalding myself. But if you’re in a different boat, check out my soup recipes!