“Save time during the week by making lunches on a Sunday and freezing them. Avoid high water content ingredients like lettuce and tomato as they go soggy and you’ll have perfect results. Add a sticker to say whats inside too.
For something different (and very healthy), I like to make a big batch of quinoa, then portion it into “salad for 1″ sizes, then freeze flat. Its easy to defrost and then faster to make a salad when you need it.”
– Cathy, Howards Marketing Communications Manager