I'm a brown-bag lunch kind of gal. It's cheap and healthy, and makes those occasional take-out/restaurant days all the more exciting. However, it can be time-consuming, so I'm always looking for ways to make life easier.
In previous posts, I've written about how to build on store-bought basics with a few extra ingredients, like a can of tuna turned into a Mediterranean-flavoured tuna salad or a package of instant oatmeal given a lift with fruit, spice and nuts. Soups are another good candidate to become a filling main, with some of the legwork already done for you.
Here, I started with Campbell's fire-roasted sweet pepper and tomato soup from the Gardennay line. My extras: cubed ham, finely shredded aged cheddar, cilantro and crumbled chipotle-flavoured tostadas. Pack the tostadas and herbs separately and add them just before serving. If you have any other ideas, I'd love to see about them in the comments section!