With the hybrid model in full swing and limited lunch options provided by the school, it’s time to get creative with your packed lunches! Here are five easy to make, school-friendly lunches for every day of the week.

Monday: HOMEMADE PASTA ROSSA 

Total time: 45 minutes

Pasta of any kind is a classic and easy school lunch, but put a twist on it by making your own at home! This pasta is not only delicious but also a fun project that can be done on a casual Sunday afternoon. Tender noodles and flavourful sauce are sure to make your Monday extra special. 

Ingredients:

• 170 grams of flour
• 2 eggs 
• 1 can of crushed tomatoes
• A clove of garlic 
• Olive oil 
• Salt 
• Pepper

Instructions:

1. Place the flour in a large bowl and create a “well” (a divot in the middle of the flour pile)
2. Crack both eggs into the well and mix them using a fork.
3. Slowly incorporate the flour into the egg mixture.
4. Once the egg and flour are completely combined begin to knead the dough on a floured surface.
5. Roll the dough into a thin (1/8 of an inch) rectangle (if you have a pasta maker use that).
6. Use a sharp knife or pizza cutter to slice the dough into 12 inch by 1/8inch strips (you can also use this dough to make different pasta shapes). 
7. In a large saucepan pour oil and chopped garlic over low heat. Add 1 can of tomatoes and salt and pepper to taste.
8. Increase heat and cover, allow to cook for about 15-20 minutes, stirring occasionally.
9. Once your sauce has been cooking for 10 minutes, bring salt water to a boil and place your pasta in the pot. 
10. Cook for 3 minutes (cook time depends on the thickness of your pasta).
11. Once your pasta is cooked drain it using a colander and take sauce off the heat. Pour the cooked pasta into the saucepan. 
12. Mix pasta and sauce then place in a microwave safe container. Reheat at lunchtime.

Tuesday: BLT TURKEY WRAP 

Total time: 15 minutes

Sandwiches are arguably the school lunch with their ability to be enjoyed cold and transported easily. Try this slight twist on a classic for a perfectly crunchy and delicious Tuesday lunch. 

Ingredients:

• Tortilla 
• 4 to 5 slices of turkey 
• 1 large tomato 
• A few leaves of lettuce 
• 4 slices of bacon 

Instructions:

1. Wash and slice the tomatoes and lettuce.
2. Fry the bacon in a pan on medium heat until crispy. 
3. Place lettuce, tomatoes, bacon and sliced turkey on the tortilla and wrap it up. 
4. Roll the wrap in parchment paper and eat at room temperature

Wednesday: TORTELLINI 

Total time: 20 minutes

Once again a slight twist on basic pasta. Cheese-filled tortellini make for a super quick but unbelievably delicious lunch. The mixture of cheese, dough, and tomato sauce is unbeatable (and yes you can use Monday’s sauce). Premade tortellini can be purchased from Vace’s, meaning that you will support a local business in the process of making your meal.

Ingredients:

• 1.5 cups of Vace’s premade cheese tortellini 
• 1 can of crushed tomatoes
• 2 cloves of garlic 
• Oil 
• Salt 
• Pepper

Instructions: 

1. In a large saucepan over low heat pour oil and chopped garlic. Add 1 can of tomatoes and salt and pepper to taste.
2. Increase heat and cover, allow to cook for about 15-20 minutes, stirring occasionally.
3. Bring a large pot of salt water to a boil and place the pasta in the pot. 
4. Cook for 7-10 minutes (cook time depends on the type of pasta so check the instructions for your brand).
5. Once your pasta is cooked, drain it using a colander and take the sauce off the heat. Pour the cooked pasta into the saucepan. 
6. Mix pasta and sauce then place in a microwave safe container. Reheat at lunchtime.

Thursday: BRUSCHETTA 

Total time: 15 minutes

Bruschetta (pronounced broo-skeh-ta, not bru-sheta) is a great option for a light lunch on Thursday. The pairing of salty tomatoes with garlic bread is one of my favorite lunch flavors.

Ingredients:

• Tomatoes (any type works but I think cherry tomatoes taste the best)
• Bread (again any type is fine but Italian bread works best)
• 2 cloves of garlic
• Salt 
• Pepper
• 2 tablespoons of olive oil

Instructions:

1. Peel a clove of garlic and chop it into pieces. Place the pieces in a small bowl with 2 tablespoons of olive oil and let rest for a few minutes.
2. Rinse and chop the tomatoes into small pieces. Season them with salt, pepper and garlic-infused olive oil to taste. Place the tomatoes in a sealed container.
3. Toast the bread and rub it with a peeled clove of garlic and place it in a plastic bag (in order to maintain freshness until lunch).
4. At lunchtime, spoon the chopped tomatoes onto the toasted bread and enjoy!

Friday: CHIPOTLE STYLE BURRITO BOWL 

Total time: 30 minutes

While ordinarily Friday would be a great day to go off campus for lunch, students are not able to due to COVID safety restrictions, so why not bring “off-campus” to WIS with this Chipotle inspired bowl? 

Ingredients:

• 2 cups long-grained white rice
• 1 teaspoon olive oil
• 2 tablespoons minced cilantro 
• Fresh lemon and lime juice (juice from 1-2 lemons and limes)
• Half a can of spicy black beans
• 1/2 pound of chicken (or steak)
• Assorted toppings 
• Tortilla 
• Portable container

Instructions:

1. Bring a large pot of water to a boil (about 8 cups but follow the instructions for your rice) and salt to taste. Add 2 cups of white rice. 
2. Cook uncovered for 8-12 minutes (again, follow the instructions for your rice), stirring occasionally.
3. Once cooked, remove from the stove and stir in cilantro and lemon/lime juice.
4. Place the tortilla in the bottom of your container.
5. Spoon the rice on top of the tortilla.
6. Heat the black beans on the stove and place them on top of your rice. 
7. Prepare the meat of your choice however you would like and put it in the container.
8. Add any toppings you would like (salsa, corn, guacamole etc.) and seal your container.
9. When lunchtime rolls around heat your “bowl” and mix it for the perfect on campus dupe chipotle experience. 

Try any of these five easy school lunch ideas for the perfect midday meal! 

By Julia Dell’Ariccia