There are several ways I save money by taking my lunch that don’t end up costing me too much time. The last thing I need is one more thing to add to my to-do list!
On Sunday, I brew a large pot of coffee. Since I’m the only one who drinks it, I have my first cup and then store the rest in a quart-sized canning jar in my fridge. There the coffee stays fresh and I microwave a cup every morning for breakfast while I get ready for work. This saves time and money (the cost of electricity.)
Also on Sunday, I put several potatoes and eggs in a large pot and bring to a boil and turn off the heat. When cooled, I have cooked eggs and potatoes to use in many ways. The hardboiled eggs are quick to grab and eat on those early morning bus-duty days or days when school clubs are meeting. The potatoes can be used for fried potatoes for breakfast, or for topping with chili for a super easy dinner. If there are potatoes and eggs left by Friday, I make potato salad for dinner. I should note that my eggs are freshly laid on Saturday by our hens.
While I could always fall back on school lunches that cost $3.20, I try to have some fallback things at my desk in case I forget to take my lunch. My pennypinching budget plan is to always spend a dollar or less per lunch or breakfast meal.
Frugal fallbacks for me are a jar of peanut butter and a box of crackers, and cans of soup that I buy when they are $.50/can.
One of the healthiest, cheapest and unusual lunches I have eaten often during the fall are sweet potatoes. I learned this from a dieting teacher friend who would microwave a sweet potato every day for lunch.
When another teacher offered a boxes of sweet potatoes for us, I kept ten in a box in my room closet—dark and cool. I ate about two a week with salt and butter. I never had to remember to pack a lunch and they lasted through the winter!! By spring the couple that were left began to sprout –so I planted them and…..
Now I have LOTS of sweet potatoes to harvest for my lunches this fall.