How to brown bag, the Annalena way

I would like to have a show of hands, especially from my readers here in NYC. How many of you have said, more than once "DAMN, buying lunch is EXPENSIVE" (use any variations on that you would like). Now, how many of you have said "you know, those lunches are FATTENING." (again, variations). Bet it's a lot of you. Now, let me see another show of hands: how many of you have done anything to break out of the cycle of expensive, fattening lunches? Hmmmmm.

I thought so. Well, Annalena is going to try to inspire you to do some of this at home.

Everyone is interested in the quality of lunches children get at school: even people who do not have children. And there are programs all over which are designed to make sure that our kids get a decent meal. Again, my NYC readers will remember the recent stir caused when GASP apple slices were being offered as part of a Happy Meal. We argue we fight, we take positions, on lunch for our kids.

Uh, hello. Don't we owe an obligation to our kids, ourselves, our loved ones, to stay healthy too? How many of you don't eat enough fruit in a day? Bring some to work. How about vegetables? Get yourself a container of cherry tomatoes. You've got a good two servings right there, and you didn't have to cook.

Ah, but the cooking part. THAT's where people get testy "Yeah, I'd bring my lunch but I don't have time to cook."

B******T. You do. You make dinner? You read the papers? You watch tv. Yeah, you do. I'm going to tell you about our lunches, and maybe you can do something similar.

For health reasons, the Guyman and I eat chicken for lunch, at least four times a week. That does not mean we eat the SAME chicken. We alternate between boneless chicken breast, and chicken sausages. And within the sausages, we have different ones every week. And then we alternate breads. So, for the nerds among you, if you get two different kinds of bread, and one kind of sausage (and the chicken breast), you need not eat the same sandwich in a week. Play with vegetables and fruits, and you're solidly in a camp of variety.

And you will save money. It may not seem like it, but bear with me. Yesterday, at the farmers market, Annalena bought 2 pounds of chicken sausage, and two large packages of chicken breasts. It cost her 44.00. Sounds like a lot? Nope. That amount of chicken will serve for 12 lunches. So, the protein portion is about 3.75 a sandwich. Even if you buy a ridiculously artisanal loaf of bread, your sandwich is going to cost less than buying one, and you can put whatever you like on it, and... you don't have to wait on line.

Here's how I make my chicken breasts for sandwiches, and I'm going to go through timing with you. The night before I cook them, I marinate the breasts in "something." There are always fresh herbs of some kind, and then sometimes garlic, sometimes not. The "liquid" might be yogurt (a big favorite), or some olive oil, or some fruit juice (not that often). Put about two pounds of boneles, skinless chicken breasts in about a half cup of some liquid, and add the flavors you like. Put it all in a bag, toss it in the fridge, and let it sit overnight.

The next day, preheat your oven to 375. Take out the chicken, and take off most of what's stuck to it. Heat up a pan (or, if you have a stovetop grill, that), and rub a little oil on it. When it's hot, add the chicken and don't move it for five minutes. You will get a miraculous crust on it. Then, turn it over and cook it for three minutes, and then move the whole thing into the oven for another ten.

How long did it take you to cook that chicken? Was it twenty minutes? How long the night before setting it up? Five? When it cools, you slice it, and make sandwiches.

We eat big ones (watch it, gang), and two pounds of the chicken breasts will make four sandwiches. Four GENEROUS sandwiches. Go leaner if you like, use turkey if you like, but do something like this.

Like I say, it doesn't take long, and you will be much happier with what's in your lunchbag. Put in the cherry tomatoes and the peaches you bought at the farmers market, or the broccoli and berries, get a container of yogurt, and you will be a MUCH happier camper than if you're standing at the salad bar, wondering who sneezed on the chick peas, or groaning at the mayonnaise in the tuna salad on your sandwich, or wondering "isn't that the same mark in the tabbouleh that was there three days ago?"

C'mon, let me see some of you brown bag it. If you already do, gimme your ideas. I'm really interested in what people do for lunches. Let's chat. And better yet, let's do lunch.