Last year I made a promise to myself (again) that I wouldn’t eat in the
cafeteria and started to pack my lunch. Usually within September I start
to not have time to pack a lunch and start eating cafeteria food. I was
eating with a teacher in her classroom and she said the same thing, she
didn’t want to eat in the cafeteria either. But she didn’t have time to
pack lunch and health problems made it very difficult for her to get to
the cafeteria to get her lunch and get back to the classroom to eat. I
told her that I would pack a lunch for her as well as for me. She
finally agreed. Last year was wonderful. I packed lunch for both of us
(she paid me) and we only ate in the cafeteria once all year. Now we
did eat in the restaurant whenever it was open, but quite often we would
split one meal for the two of us. I work in a vocational high school and
we have a restaurant that the students operate and is open only to the
teachers and people from outside and not our students unless they are
with a teacher. And like in the real world the portions are huge. This
year she was out until the end of October, had both hips replaced over
the summer, I was a happy person when she came back and I had someone to
pack lunch for again.
Some of the things that I do when I pack lunches for us are:
- Purchase the small ½ cup containers to portion out serving
sizes. I purchase mine at Gordon Food Service. This also helps me
watch my portion size in the evenings (I’m single and it’s so hard to
cook for one person.)
- I weigh servings of pretzels, nuts, etc. It’s cheaper to
purchase them at the bulk food store in Amish country than in serving
size packages.
- I do salads and have lots of toppings: tomatoes, green
peppers, mushrooms, carrots, cheese, olives, pineapple, egg, chicken,
ham, and whatever else I can find in my refrigerator.
- I also do soups. I like the Chunky soups and I watch for
them to be on sale. One can serves the two of us for lunch.
- When I do sandwiches I put the ingredients in separate
bags, bread in one and meat and cheese in another. I don’t like the
bread to get soggy. I also buy the small ¼ cup plastic throw away
containers and the even smaller size at Gordon’s to put the condiments
in. This way we can both make the sandwiches to our liking.
- About one day a week we have breakfast for lunch.
Thursday of this week we had cereal, a hard boiled egg, and a half of
grapefruit. I peel the grapefruit, section and remove all the membrane
from the fruit. To make this easier cut along the top of the sectioned
fruit and remove the part of the membrane at the narrow top, the rest of
the membrane is easy to pull away from the fruit. This way it’s easy to
eat and you don’t need to add sugar.
One of my favorite salads is:
Cut up chicken or turkey, the white meat is best.
Add grapes (the original recipe said to cut them in half,
but I don’t, this way the salad doesn’t get watery).
Add chunk or tidbit pineapple, well drained
Add walnuts.
Use Miracle Whip to your taste.
Serve with club crackers or a croissant.
I didn’t give amounts, because the original recipe called for 4 cups of
turkey and I will make this using a couple of chicken breast. I don’t
want to make a big batch because this salad is so-o-o-o-o good and if I
have a lot of left over I eat it for several snacks in the evening.
When I took this job 18 years ago I made it a point to take my lunch
break – and in all of these years there have only been a couple of times
that I’ve worked through lunch.
Emily Jean Honaker, Library/Media Specialist
Delaware Area Career Center
1610 St. Rt. 521
Delaware, Ohio 43015
740-363-1993 ext. 2231
honakere@delawareareacc.org
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