I didn’t have any nice leftovers to pack for lunch today, so I reached for pasta I’d frozen earlier for just this sort of occasion. I threw together a quick pasta salad for the adults using [1] frozen unsauced pasta, and microwaved [2] frozen spaghetti cups with sauce for Bug as he’s decided he doesn’t like the shape of gemelli pasta (ah, preschoolers!).

[3]

Contents of my lunch: Blueberries, fresh pineapple, and pasta salad with roasted red pepper, plum tomatoes, feta, green onions, cilantro and a ponzu vinaigrette ([4] recipe here, with extra vinaigrette in the sauce container).

Morning prep time: 14 minutes to slice the pineapple and make the pasta salad from scratch, using frozen unsauced pasta and already-made ponzu vinaigrette.[1]

Packing: I decided that any juice leaking from the pineapple would complement the flavors of the pasta salad, so I elected not to put it in a separate food cup or plastic sub-container. The little plastic fish holds extra ponzu vinaigrette to freshen up the pasta salad just before eating. Packed in a [5] 500ml Leaflet bento box with movable divider.

Cooking: I made a quick pasta salad with [1] frozen unsauced pasta and [4] ponzu-sanbaizu vinaigrette that I had on hand. Threw in some roasted red bell peppers from a jar, halved plum tomatoes, pre-crumbled feta cheese from Costco, chopped cilantro leftover from a [6] chili dinner earlier in the week, and freshly chopped green onions (a.k.a. scallions). I considered using [7] frozen pre-chopped green onions, but decided that those were better suited to cooked dishes as they soften a little in freezing. I dressed it lightly with vinaigrette before packing, and then packed extra dressing on the side to give it a flavor and texture boost.

[8]

Contents of Bug’s lunch: Fresh pineapple, spaghetti with Italian sausage, and green beans with ponzu vinaigrette and toasted sesame seeds.

Morning prep time: 12 minutes, using two [2] frozen spaghetti cups with sauce that I microwaved with a splash of extra water to restore texture. I quickly cooked the green beans in my microwave steamer for two minutes, then tossed with vinaigrette and sesame seeds. Everything is cut smaller for easier preschooler eating.

Packing: Packed in the divided 350ml tier of a [9] Lock & Lock lunch set.

[10]

My husband’s lunch is the same as mine, minus the blueberries. Packed in two tiers (450ml and 100ml) of a [11] 4-tier nesting Thomas the Tank Engine bento box.

[12] Click for frugal African pineapple drink recipe using leftover pineapple trimmings…

READ MORE:

• [7] Freezing chopped herbs
• [13] Orzo salad lunches
• [14] Overview of speed techniques (A mommy’s lunch manifesto)
• [15] Biggie’s list of Top Speed Tips, tutorials and equipment reviews

Frugal Pineapple Drink Recipe

(My friend Vincent from the African island of [16] Réunion told me about this refreshing pineapple drink his family made back home with leftover pineapple trimmings. It’s a thrifty way to make a cool drink out of something you’d otherwise throw away. I hope you’ll try it the next time you buy a pineapple.)

• the juicy rind from a fresh, washed pineapple (including the bottom, core, and top minus the green leaves)
• sugar (or sugar substitute like Splenda) to taste — I use 6 packets of Splenda
• 1 to 2 lemons, sliced (peel and all) (if unavailable, use limes or oranges, or bottled lemon or lime juice)
• large handful of mint leaves, bruised (optional but fabulous)
• 2+ quarts (or 2+ liters) of cold water

Put all ingredients into a pitcher and refrigerate overnight. To drink, either pour through a mesh sieve or strain into another container.