Our Month Of Packed Lunches Will Save You Soooo Much $$$

Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
This story was originally published on September 1, 2016.

We're always telling ourselves that we're going to be better about packing lunch. In fact, we starting to sound like broken records. We seek out hacks, cheap ideas, easy recipes, and still, we just can't get our shit together. So we wind up getting takeout over and over again.

But this time is different. With the help of recipe developer Yasmina Jacobs, we came up with a monthlong meal plan to get us to bring lunch to work every single day for a month. Yes, you heard us.

To make things easier, we've got weekly shopping and pantry lists — one shopping trip will get you everything you need for five lunches, Monday through Friday. And each will only set you back $30 or less, so no one lunch will end up costing more than $6. That is definitely better than our average lunch order.

This is it. We're going to be lunch-packing pros. Let's do this!

Note: If you're following along with the lunch plan exactly, don't throw anything away until the end of each week! Almost everything from each shopping list ends up being used completely, so if one recipe calls for half a cucumber, chances are you'll use up the rest of it in a later meal.
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Week 1 Menu:

Monday
Turkey Meatballs Over Greens & Fruit Crumble In A Jar

Tuesday
Cauliflower & Cheese & Veggies & Berries

Wednesday
Stuffed Peppers & Stone Fruit

Thursday
Farro Bowl & Pretzels

Friday
All-Week Salad & Berries & Pretzels
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Designed by Mallory Heyer
You can buy all of these items for less than $30, which means lunches for the week will average less than $6 each.
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Designed by Mallory Heyer
We're assuming you already have these pantry items at home, but if you're missing something, be sure to add it to your grocery list!
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Designed by Mallory Heyer
1. Grocery Shop!

2. Make the turkey meatballs and roasted tomatoes. (Save and refrigerate the extra ground turkey for stuffed peppers later in the week.)

3. Make the fruit crumble.

4. Make the cauliflower and cheese.
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Monday Recipes:
Turkey Meatballs, Roasted Tomato, & Arugula Salad

Fruit Crumble In A Jar (fruit crumble was pre-prepped on Sunday)
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Tuesday Recipe:
Cauliflower & Cheese (this recipe was pre-pepped on Sunday)

Pack With:
Carrot sticks
Berries
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Designed by Mallory Heyer
1. Make the farro.
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Wednesday Recipe:
Stuffed Peppers

Pack With:
Stone Fruit
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Thursday Recipe:
Farro Bowl

Pack With:
Pretzels
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Friday Recipe:
All-Week Salad

Pack With:
Berries
Pretzels
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Week 2 Menu:

Monday
Sweet Potato Frittata & Zucchini Salad

Tuesday
Sweet Potato Toast & Salad & Berries

Wednesday
Avocado & Shrimp Bowl

Thursday
Gazpacho & Grilled Shrimp & Berries

Friday
Breakfast-For-Lunch Bowl & Mango & Berries
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Designed by Mallory Heyer
You can buy all of these items for less than $30, which means lunches for the week will average less than $6 each.
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Designed by Mallory Heyer
We're assuming you already have these pantry items at home, but if you're missing something, be sure to add it to your grocery list!
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Designed by Mallory Heyer
1. Grocery shop!

2. Prep sweet potatoes. Slice a sweet potato on a slight diagonal (to get a larger surface area). You will need 4 slices that are roughly 1/2-inch thick. Dice or grate the rest of the sweet potato and save for the frittata. Wrap the slices in cling wrap or place in a plastic food-storage bag and refrigerate.
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Tuesday Recipes:
Sweet Potato Toast

Easy Side Salad

Pack With:
Berries
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Wednesday Recipe:
Avocado & Shrimp Bowl

Pack With:
Berries
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Thursday Recipes:
Gazpacho

Grilled Shrimp

Pack With:
Berries
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Friday Recipe:
Breakfast-For-Lunch Bowl

Pack With:
Mango & Berries
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Week 3 Menu:

Monday
Coconut Chicken Bowl & Blueberries

Tuesday
Fried Rice & Watermelon Salad

Wednesday
Egg Wrap & Watermelon Fruit Salad

Thursday
Bibimbap & Blueberries

Friday
Chickpea Bowl & Zucchini "Toast" & Blueberries
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Designed by Mallory Heyer
You can buy all of these items for less than $30, which means lunches for the week will average less than $6 each.
Advertisement
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Designed by Mallory Heyer
We're assuming you already have these pantry items at home, but if you're missing something, be sure to add it to your grocery list!
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Designed by Mallory Heyer
1. Grocery shop!

2. Make coconut rice.

3. Cook the chicken breast and slice into strips: Pat the chicken dry and sauté the slices in a pan over medium heat with a little olive oil. Season with salt and pepper. Allow the chicken to cool and refrigerate until ready to use.
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Monday Recipe:
Coconut Chicken Bowl

Pack With:
Blueberries
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
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Designed by Mallory Heyer
1. Make rice: cook 3/4 cup of rice to package’s instructions. This is for the Bibimbap.
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Thursday Recipe:
Bibimbap

Pack With:
Blueberries
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Friday Recipe:
Chickpea Bowl & Zucchini "Toast"

Pack With:
Blueberries
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Week 4 Menu:

Monday
Avocado Soup & Pita Nachos & Strawberry Shortcake

Tuesday
Biscuit Sandwich & Kale With Tzatziki Dip & Berries

Wednesday
Chicken Pita & Strawberries & Toasted Chickpeas

Thursday
Greek Salad Bowl & Pita Chips

Friday
Pita Pizza & Small Salad
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Designed by Mallory Heyer
You can buy all of these items for less than $30, which means lunches for the week will average less than $6 each.
Advertisement
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Designed by Mallory Heyer
We're assuming you already have these pantry items at home, but if you're missing something, be sure to add it to your grocery list!
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Designed by Mallory Heyer.
1. Grocery shop!

2. Make pita chips.

3. Make tzatziki dip.

4. Make coconut cream.

5. Make roasted chickpeas.

6. Make biscuits.

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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Tuesday Recipe:
Biscuit Sandwich & Kale With Tzatziki Dip

Pack With:
Berries
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Wednesday Recipe:
Chicken Pita

Pack With:
Strawberries
Roasted Chickpeas (chickpeas were pre-prepped on Sunday)
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
Thursday Recipes:
Greek Salad Bowl

Pita Chips (chips were pre-prepped on Sunday)
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Photographed by Paul Sirisalee; Food styling by Victoria Granof at Cornelia Adams; Prop Styling by Marissa Herrmann.
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