15 Easy Lunch Ideas for Busy Weekdays That Don’t Feel Repetitive

It’s 11:45 am. You’re either staring into the fridge, hoping something obvious presents itself, or you’re already mentally writing off lunch as “whatever’s around.” Neither is a real plan, and both end the same way — something unsatisfying, too much takeout, or a handful of crackers and the vague sense that you’ll do better tomorrow.

Easy lunch ideas aren’t hard to find. The problem is that most of them assume you have ingredients prepped, energy to cook, and enthusiasm for the process. On a Tuesday at noon, you usually have none of those things.

This list is built around a different premise: that a good lunch system matters more than any individual recipe. The fifteen ideas here are practical, filling, and genuinely low-effort — most of them can be prepped ahead, several require no cooking at all, and all of them hold up better in the fridge than a sad salad.

Some work cold, some reheat well, and a few come together in under five minutes on the days when you have nothing left to give.

Pick two or three that fit your week. That’s the whole strategy.

What Makes a Lunch Actually Easy?

Not all ‘easy’ lunches are equal. Some require thirty minutes of prep on Sunday. Some fall apart in a container. Others need a microwave at work that’s always occupied. Before getting into the list, it helps to be clear about what easy actually means in practice.

Why Low-Effort Lunches Work Better During Busy Weeks

The lunches that actually get eaten are the ones with the fewest decision points. Not the most nutritious. Not the most impressive. The ones that require the least amount of thought at the moment you’re hungry. When you have a handful of reliable lunch formats that use ingredients you already have — rotisserie chicken, cooked grains, canned beans, sturdy greens — lunch stops being a daily problem and becomes a quick assembly task. That’s the goal.

The Difference Between Aspirational Lunches and Realistic Lunches

Aspirational lunches look great in photos. Realistic lunches get made on Wednesday. The gap between them usually comes down to time, energy, and whether your avocado is actually ripe. The lunches in this list lean toward realistic — meaning they use forgiving ingredients, hold up for a few days in the fridge, and don’t require equipment beyond a bowl and a fork. If something sounds like it would take too much effort on a workday, it probably does.

Prep Once, Eat Multiple Lunches

The most effective lunch strategy isn’t meal prepping elaborate containers on Sunday. It’s cooking one or two flexible proteins and grains that turn into different things throughout the week. Thirty minutes of prep becomes five days of decisions you don’t have to make.

Rotisserie Chicken → Wraps, Bowls, Pasta Salad

A store-bought rotisserie chicken is genuinely one of the most useful convenience items available. Shred the whole thing on Sunday and portion it into a container. From there, it goes into wraps with hummus and roasted peppers, into bowls over rice with whatever sauce you have, or into a cold pasta salad with olives and feta. Three different lunches from one ten-minute task. If you want a specific system for rotisserie chicken, the chicken burrito bowl recipe and the Greek chicken bowl are both worth bookmarking.

Taco Meat → Taco Salad, Rice Bowls, Quesadillas

Any seasoned ground beef or turkey made for dinner on Monday becomes lunch on Tuesday and Wednesday without feeling like leftovers. Taco salad takes four minutes to assemble. A rice bowl with the same meat, some black beans, corn, and sour cream takes less. Quesadillas from leftover taco meat are faster than almost anything else on this list. The taco salad recipe is linked in the sidebar if you want the full breakdown.

Cooked Pasta → Pasta Salad, Hot Lunch Bowls

Cook a full pound of pasta for dinner and refrigerate half. Cold pasta becomes pasta salad with whatever vegetables and dressing you have on hand. The same pasta reheated with olive oil, Parmesan, and a fried egg becomes a legitimate hot lunch in three minutes. Pasta keeps in the fridge for 4 days without going bad.

Hard-Boiled Eggs → Snack Boxes, Egg Salad Wraps

Boil six eggs on Sunday, and you have a protein source that doesn’t require any further cooking for the rest of the week. Two eggs in a snack box with cheese, crackers, and grapes. Chopped into egg salad with Greek yogurt and mustard for a wrap. Sliced over a green salad. Hard-boiled eggs are the lowest-effort high-protein lunch component available, and they cost almost nothing.

Cold Lunch Ideas That Hold Up All Week

These are the lunches for office days, for hot weather, for mornings when packing something that doesn’t require reheating is the only realistic option. All five travel well, hold in the fridge for at least three days, and don’t require a microwave.

1. Southwestern Chicken Salad

Shredded chicken (rotisserie works perfectly), black beans, corn, diced bell pepper, red onion, and a chipotle-lime dressing made with Greek yogurt, lime juice, and a spoonful of adobo sauce. Serve over romaine or in a wrap. This is one of the better high-protein lunches for work because it’s filling without being heavy, and it actually improves after a day in the fridge as the flavors settle.

Servings: 4
Prep time: 15 minutes
Cook time: 0 minutes (using rotisserie chicken)

Ingredients:

• 2 cups shredded rotisserie chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 red bell pepper, diced
• ¼ red onion, finely diced
• ¼ cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tbsp adobo sauce (from a can of chipotles)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chicken, black beans, corn, bell pepper, and onion.
2. In a small bowl, whisk together Greek yogurt, lime juice, adobo sauce, salt, and pepper.
3. Pour dressing over the chicken mixture and stir well.
4. Serve over romaine or in a wrap. Keep in the fridge for 4 days.

Fridge life: 4 days | Reheat: No | Prep ahead: Yes

2. Street Corn Pasta Salad

Rotini or bowties with charred corn, diced jalapeño, cotija cheese, fresh cilantro, and a creamy chili-lime dressing. Make a full batch on Sunday, and it feeds lunch for four days. Skip the cilantro if it’s not your preference — the salad holds up without it. This is one of those cold-lunch ideas that works equally well for kids and adults, making it useful if you’re packing multiple lunches at once.

Servings: 6
Prep time: 15 minutes
Cook time: 10 minutes (pasta)

Ingredients:

• 1 lb rotini or bowtie pasta
• 2 cups frozen corn, thawed and charred in a dry skillet
• ½ cup crumbled cotija cheese
• ¼ cup finely diced jalapeño (optional)
• ¼ cup fresh cilantro, chopped
• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 tbsp lime juice
• 1 tsp chili powder

Instructions:

1. Cook pasta according to package directions. Drain, rinse with cold water, and let cool.
2. In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, and chili powder.
3. Add cooled pasta, charred corn, cotija, jalapeño, and cilantro. Stir well to coat.
4. Refrigerate at least 1 hour before serving. Keeps for 4 days.

Fridge life: 4 days | Reheat: No | Prep ahead: Yes

3. BLT Wraps with Greek Yogurt Sauce

Crispy bacon (or turkey bacon), romaine, sliced tomato, and a quick sauce made from Greek yogurt, lemon, and a little garlic powder, all wrapped in a flour tortilla. The yogurt sauce is what makes this worth making over a plain BLT — it’s creamy without weighing the wrap down. Wrap tightly in parchment and refrigerate. Store the tomato separately if you’re packing several days ahead to prevent sogginess.

Servings: 4 wraps
Prep time: 10 minutes
Cook time: 5 minutes (bacon)

Ingredients:

• 8 slices of bacon or turkey bacon, cooked crisp
• 4 large flour tortillas
• 2 cups romaine lettuce, chopped
• 2 medium tomatoes, sliced
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 clove garlic, minced (or ¼ tsp garlic powder)
• Salt to taste

Instructions:

1. Cook bacon until crispy. Drain on paper towels.
2. In a small bowl, mix Greek yogurt, lemon juice, garlic, and salt.
3. Warm tortillas slightly. Spread yogurt sauce over each.
4. Layer with romaine, tomato slices, and bacon. Roll tightly.
5. Wrap in parchment or foil. Refrigerate up to 2 days assembled (store tomato separately for longer).

Fridge life: 2 days assembled, 4 days components separate | Reheat: No | Prep ahead: Yes (components)

4. Tuna Salad Lettuce Wraps

For the full recipe, see our Mediterranean Tuna Salad– it works beautifully stuffed into lettuce cups. Simply prepare the tuna salad as directed and serve it in large romaine or butter lettuce leaves instead of bread.

Quick version: Mix 2 cans of tuna with ¼ cup Greek yogurt, 2 tbsp Dijon mustard, ¼ cup finely chopped celery, 2 tbsp red onion, and a squeeze of lemon. Spoon into lettuce cups.

Fridge life: 3 days (tuna mixture only) | Reheat: No | Prep ahead: Yes

5. Adult Snack Box Lunches

Two hard-boiled eggs, a handful of almonds, sliced cheese, whole grain crackers, grapes or apple slices, and maybe a few olives or a small container of hummus. No cooking. No assembly beyond opening things and putting them in a container.

This is the lunch for the days when you have exactly zero mental energy for anything involving a cutting board. It’s not glamorous, but it keeps you full, covers protein and fiber, and takes three minutes to pack. Snack boxes are one of the most-saved lunch formats on Pinterest for exactly this reason.

Servings: 1 box (multiply as needed)
Prep time: 3 minutes

Ingredients:

• 2 hard-boiled eggs, peeled
• ¼ cup almonds or walnuts
• 1 oz sliced cheese (cheddar, provolone, or gouda)
• ¼ cup whole grain crackers
• ½ cup grapes or apple slices
• Optional: olives, cherry tomatoes, hummus

Instructions:

1. Place all ingredients in a compartmentalized container.
2. No cooking required. Keep refrigerated.
3. Grab and go.

Fridge life: 3 days | Reheat: No | Prep ahead: Yes

Warm Lunches for Work-From-Home Days

These are the lunches for days when you’re home, you have fifteen minutes, and you want something that actually feels like a meal. All five are low-cleanup, most use leftovers or pantry staples, and none require significant cooking skill.

6. One-Pot Garlic Pasta

Pasta cooked in just enough water to absorb, with garlic, olive oil, Parmesan, and a handful of whatever greens you have — spinach, arugula, frozen peas. The whole thing comes together in one pot in about twelve minutes. Add Italian sausage for more protein. This is one of those hot, easy lunch ideas that sounds too simple but consistently delivers. It also reheats the next day with a splash of water and a minute in the microwave.

Servings: 4
Prep time: 5 minutes
Cook time: 12 minutes

Ingredients:

• 8 oz pasta (spaghetti, linguine, or penne)
• 4 cloves garlic, thinly sliced
• 2 tbsp olive oil
• ½ tsp red pepper flakes (optional)
• 2 cups baby spinach or arugula
• ¼ cup grated Parmesan
• Salt and pepper to taste
• 1 Italian sausage (optional)

Instructions:

1. Cook pasta in a large pot according to package directions, but use just enough water to cover – it will become starchy.
2. In the last 2 minutes of cooking, add spinach and garlic.
3. Drain, reserving ¼ cup of pasta water. Return pasta to the pot.
4. Stir in olive oil, Parmesan, red pepper flakes, and reserved pasta water. Season with salt and pepper.
5. Top with a fried egg if desired.

Fridge life: 3 days | Reheat: Yes | Prep ahead: Partial

7. Chicken Sausage Orzo Bowls

Sliced pre-cooked chicken sausage (fully cooked from the package — this is a ten-minute lunch) with orzo, diced zucchini or spinach, canned diced tomatoes, and a little chicken broth simmered together until the orzo is tender. Season with Italian seasoning and red pepper flakes. Make a double batch, and it’s lunch for three days. This falls squarely into easy lunch recipes territory that actually satisfies — it’s warm, protein-rich, and uses pantry staples.

Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

• 1 lb pre-cooked chicken sausage, sliced
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups fresh spinach or chopped zucchini
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• Salt to taste

Instructions:

1. In a large skillet, brown sausage slices for 2-3 minutes.
2. Add orzo, broth, diced tomatoes, Italian seasoning, and red pepper flakes. Bring to a boil.
3. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is tender.
4. Stir in spinach and cook until wilted, about 1 minute. Season with salt.
5. Serve warm. Keeps 3 days in the fridge; add a splash of broth when reheating.

Fridge life: 3 days | Reheat: Yes (add a splash of broth) | Prep ahead: Yes

8. Pizza Toasts on Busy Afternoons

Whole grain bread or English muffins with marinara, shredded mozzarella, and whatever toppings you have — pepperoni, olives, roasted peppers, leftover vegetables. Broil for three to four minutes. This is a legitimate lunch, not a snack. Add a side salad if you want something more substantial. Pizza toast is one of those fun, easy recipes that gets dismissed because it sounds too simple, but it’s fast, kids eat it without complaint, and it requires nothing from the fridge beyond cheese and a condiment.

Servings: 2
Prep time: 2 minutes
Cook time: 3-4 minutes

Ingredients:

• 4 slices of thick whole-grain bread or 2 English muffins, split
• ½ cup marinara sauce
• 1 cup shredded mozzarella
• Optional toppings: pepperoni, sliced olives, roasted peppers, mushrooms

Instructions:

1. Preheat broiler.
2. Place bread on a baking sheet. Toast lightly for 1 minute.
3. Spread marinara over each slice. Top with cheese and desired toppings.
4. Broil for 2-3 minutes, until the cheese is bubbly and the edges are crisp.
5. Serve immediately.

Fridge life: N/A — make fresh | Reheat: N/A | Prep ahead: No

9. Leftover Taco Rice Bowls

Seasoned shredded chicken or taco meat over rice with black beans, corn, shredded cheese, sour cream, and salsa. If you have cilantro and a lime, use them. If not, it’s still a complete meal.

This is the leftover-becomes-lunch system working exactly as intended — dinner on Monday becomes a better-than-average work meal on Tuesday.

The Lazy Crockpot Taco Chicken recipe is particularly well-suited for this, since the post covers how to build a bowl with the shredded chicken directly — make it on Sunday, eat it three different ways throughout the week.

Quick assembly: Layer cooked rice, shredded taco chicken, black beans, corn, shredded cheese, sour cream, and salsa. Top with cilantro and lime.

Fridge life: 4 days | Reheat: Yes | Prep ahead: Yes (if you have leftovers)

10. Beef and Broccoli Meal Prep Bowls

Thinly sliced beef with broccoli in a savory soy-sesame sauce served over rice — this is one of the better meal prep lunches in terms of staying power because the sauce only gets more flavorful after a day in the fridge, and it reheats cleanly without drying out.

For the full recipe (including sauce ratios and batch cooking tips), see our Beef and Broccoli post. It’s built specifically for meal prep – the sauce gets even better after a day in the fridge.

Quick overview: Thinly sliced beef stir-fried with broccoli in a soy-sesame-ginger sauce. Serve over rice. Doubles easily.

Fridge life: 4 days | Reheat: Yes | Prep ahead: Yes

No-Cook Lunches for Low-Energy Days

Some days, the idea of turning on a stove feels unreasonable. These five require no cooking whatsoever — just assembly, and in a few cases, not even much of that.

11. Cottage Cheese Protein Plates

A bowl of cottage cheese (a cup provides about 25 grams of protein) topped with cherry tomatoes, cucumber slices, everything bagel seasoning, and a drizzle of olive oil. Or go the sweet direction with berries and honey.

Either way, this is one of the fastest healthy food dishes you can put together — no blending, no cooking, no cleanup beyond the bowl. Cottage cheese has become one of the more popular healthy lunch snacks in 2025 and 2026 for exactly this reason: high protein, no effort.

Servings: 1
Prep time: 2 minutes

Ingredients:

• 1 cup cottage cheese (full-fat or low-fat)
• ½ cup cherry tomatoes, halved
• ½ cucumber, sliced
• Everything bagel seasoning
• 1 tsp olive oil (optional)

Instructions:

1. Spoon cottage cheese into a bowl.
2. Top with tomatoes, cucumber, everything bagel seasoning, and olive oil.
3. Eat immediately. For a sweet version, swap tomatoes for berries and a drizzle of honey.

Fridge life: N/A — make fresh | Reheat: No | Prep ahead: No

12. Smoked Salmon Avocado Toast

Mashed avocado on whole-grain toast, topped with smoked salmon, capers, thinly sliced red onion, and fresh dill, if you have it. The smoked salmon provides a good source of protein (about 30 grams per serving), and it’s one of the better cold lunch ideas for work on hot days when nothing warm sounds appealing.

If you enjoy homemade sushi recipes, this scratches a similar craving with zero cooking.

For the full recipe, see our Avocado Toast (the Smoked Salmon and Cream Cheese variation). That post covers exactly how to build this lunch: creamy avocado, cold-smoked salmon, capers, red onion, and fresh dill on artisan bread.

Quick version: Mash ½ avocado on toast. Top with 2 oz smoked salmon, capers, red onion, and dill. Squeeze of lemon.

Fridge life: N/A — assemble fresh | Reheat: No | Prep ahead: No

13. Turkey Hummus Wraps

Sliced deli turkey, hummus, roasted red peppers, spinach, and a few slices of cucumber in a whole wheat tortilla. Roll it tight and slice it in half.

This is the standard easy lunch-for-work cold option — no microwave, no prep beyond spreading and rolling, and it holds together well in a container. Swap turkey for chicken or skip the meat and double the hummus if you’re going vegetarian. It works either way.

Servings: 2 wraps
Prep time: 5 minutes

Ingredients:

• 2 large whole wheat tortillas
• ½ cup hummus
• 6 slices deli turkey
• ½ cup roasted red peppers, drained and sliced
• 1 cup fresh spinach
• ½ cucumber, thinly sliced

Instructions:

1. Lay tortillas flat. Spread hummus evenly over each.
2. Layer turkey, red peppers, spinach, and cucumber.
3. Roll tightly, then slice in half.
4. Wrap in parchment or foil. Refrigerate up to 2 days.

Fridge life: 2 days assembled | Reheat: No | Prep ahead: Yes

14. Greek Yogurt Chicken Salad

Shredded chicken mixed with plain Greek yogurt, Dijon mustard, celery, red grapes, walnuts, and a little lemon juice. Serve on whole-grain bread, in a wrap, over greens, or just with crackers. Greek yogurt replaces mayo and adds protein without changing the texture significantly.

This is one of those lunch recipes that feel intentional without requiring any actual cooking — and it genuinely keeps you full until dinner. The full Chicken Salad recipe has the exact ratios and a few variations worth knowing, including a version without grapes if that’s not your preference.

For the full recipe (including exact ratios and a no-grapes variation), see our Chicken Salad Recipe. That post uses Greek yogurt for a protein‑rich, mayo‑free version that lasts 3 days in the fridge.

Fridge life: 3 days | Reheat: No | Prep ahead: Yes

15. Avocado Toast with Eggs

Mashed avocado on whole grain toast with two eggs and whatever toppings you have on hand — everything bagel seasoning, red pepper flakes, sliced cherry tomatoes. Simple, filling, and one of the more satisfying easy lunch ideas at home that also doubles as a perfectly good dinner on low-energy days.

The Avocado Toast post covers ten variations in detail, including the classic poached egg version, a chili oil fried egg build, and a turkey scrambled egg white version that pushes protein to 30g+ if that’s what you’re after.

For the full recipe (including classic poached egg, chili oil fried egg, and turkey scrambled egg white variations), see our Avocado Toast. That article covers ten high‑protein builds – perfect for lunch.

Quick version: Mash ½ avocado on toast. Top with 2 fried or poached eggs. Sprinkle with everything bagel seasoning and red pepper flakes.

Fridge life: N/A — make fresh | Reheat: No | Prep ahead: Eggs only

How to Keep Lunches From Getting Soggy or Boring

Two things kill a good lunch system: soggy containers and eating the same thing four days in a row. Both are avoidable.

• Keep dressing separate until you’re eating. This applies to every salad and most pasta salads. A small container or a zip-lock bag works. Dressing on the side adds 30 seconds to lunch and keeps everything from turning into a soggy mess by Tuesday.
• Use hearty greens. Romaine, kale, and cabbage hold up for 2 to 3 days when dressed. Spinach and arugula do not. If you’re prepping salads ahead, choose your greens accordingly.
• Wrap storage matters. Wrap tightly in parchment first, then foil or a container. The parchment layer prevents the tortilla from getting wet from the fillings directly.
• Add crunchy toppings at the last minute. Croutons, chips, seeds, and crispy onions all go on right before eating — never before storing. This is obvious but easy to forget when you’re packing in a hurry.
• Rotate two or three lunches per week, not one. Making five identical containers on Sunday leads to lunch fatigue by Wednesday. Instead, prep components that work in two different formats — the same chicken goes into a wrap on Monday and a bowl on Wednesday. Slightly different, significantly less boring.
• Change the sauce. The same chicken and rice tastes completely different with chipotle-lime sauce, teriyaki glaze, or tahini dressing. Sauces are the lowest-effort way to keep food interesting without changing what you’re actually cooking.

Meal Prep Shortcuts That Save Time All Week

You don’t have to spend 2 hours on Sunday preparing lunches for the week. These are the shortcuts that actually reduce weekday cooking time without requiring a full meal prep session.

• Rotisserie chicken. Already covered above, but worth repeating: this is the single most useful thing you can buy for easy lunch prep. Shred it all at once and refrigerate in a container with a little of the juices to keep it moist.
• Freezer rice. Pre-cooked frozen rice (Trader Joe’s, Costco, any grocery store) microwaves in 3 minutes and is indistinguishable from freshly cooked rice in a bowl or a stir-fry. Keeping a bag in the freezer eliminates one of the more time-consuming steps in lunch prep.
• Pre-cut vegetables. Not a failure. Buying pre-cut broccoli, pre-shredded cabbage, or pre-diced onion costs a little more and saves a meaningful amount of time and cleanup. On weeks when you’re stretched, the convenience is worth it.
• Bagged salads as a base. A bagged salad kit with protein added is a complete lunch. The dressing is already portioned, the toppings are included, and the greens are already washed. Add leftover chicken or canned tuna, and it’s done.
• Versatile sauces in the fridge. Tahini, chipotle mayo, tzatziki, and a good soy-ginger sauce all work across multiple meals. Having two or three of these ready means the same protein and grain-based tastes different each day without extra work.
• One double batch per week. Pick one dinner recipe per week and make twice as much of it. The leftover half becomes two or three lunches. This is lower-effort than a full meal prep session and requires no extra planning beyond buying a little more of the same ingredients.

Frequently Asked Questions

What’s the easiest lunch to prep for the whole week?

The Greek yogurt chicken salad and the street corn pasta salad are the two best options for full-week prep — both keep for four days, improve as they sit, and require no reheating. If you want something even more hands-off, a batch of hard-boiled eggs and snack box components covers the whole week in under ten minutes of prep.

What lunches stay fresh the longest?

Pasta salads, grain bowls, and anything with a hearty green base (romaine, kale, cabbage) hold the best. Wraps were assembled fully in the last two days. Anything with tomatoes, avocado, or dressed greens degrades faster — keep those components separate until you’re eating.

What are good high-protein lunches for work?

The southwestern chicken salad (~35g protein), beef and broccoli bowls (~38g), tuna lettuce wraps (~28g), and cottage cheese plates (~25g) are the strongest options on this list for protein. Any rotisserie chicken-based lunch can be boosted further by adding a hard-boiled egg or a scoop of cottage cheese on the side.

What lunches don’t need reheating?

The entire cold lunch section — southwestern chicken salad, street corn pasta salad, BLT wraps, tuna lettuce wraps, and snack boxes — all work cold and travel well. The Greek yogurt chicken salad, turkey hummus wraps, and smoked salmon rice cakes also require no microwave. These are the best easy lunch ideas for work, cold, especially in summer.

How do I make lunch faster during busy weeks?

The biggest time savings come from cooking protein once and using it in multiple formats. One rotisserie chicken becomes wraps, bowls, and pasta salad. One batch of taco meat becomes rice bowls, quesadillas, and taco salad. The cooking stays the same — the decision about what to do with it changes each day, which is enough variation to prevent lunch fatigue without additional prep.

Find Your Two or Three and Repeat Them

The goal here isn’t to make fifteen different lunches in a week. It’s about finding the two or three that fit your routine and repeating them without guilt. Lunch doesn’t need to be creative or impressive — it just needs to keep you full, take minimal effort to put together, and actually be there when you’re hungry at noon.

Easy lunch ideas work best when they’re built on flexible ingredients and simple systems rather than specific recipes. Rotisserie chicken in the fridge.

A batch of cooked grains. A few sauces that work on everything. From there, most of these fifteen lunches come together without much thought at all — which is exactly what a good weekday lunch system should do.

Start with one this week. Build from there.