My DH does most of the dinner cooking and he's had to do so without oil due to the plan I'm on currently. When he cooks, he does extra and then we pack them up into 4 oz serving in snack-size plastic bags. This way I always have access to grilled chicken tenders, flank steak, or parchement-cooked fish to go with salads.
For the school year, I plan to put pre-washed salad greens into a plastic container, take along a bottle of red wine or other vinegar to put in my cupboard for salad dressing, and then grab a pre-measured package of protein. I like my fruit already cut up; apple slices only need to be tossed with a little lemon juice to stay fresh, and strawberries will stay fresh in a zip-lock bag inside my cooler-type lunch bag. I also plan to take along a stick of low-carb string cheese for those late afternoon hungries.
If you take the time right after dinner to make up your portions, and then put them into a place in your fridge, taking a healthy low-carb lunch with you should be inexpensive and easy--at least that is the theory. BTW, I lived on the Spa Lean Cuisines all last school year and actually put on 25 lbs! We ate "low glycemic" for our dinners and I was not, am not a big snacker. My plan is to stay away from the processed foods at all costs this year.
Laurie
