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"You probably spend about $8 a day on your same ol&amp;amp;#8217; lunch. Multiply that by 50 weeks and subtract your groceries. Total savings: roughly $1,000. Worth it, right? Watercress Salad Sandwich Makes 1 sandwich; salad can be made in the morning New York Times food writer Melissa Clark invented this recipe because of her mother&amp;amp;#8217;s love of watercress. You&amp;amp;#8217;ll like how rich and fresh it tastes. 1/2 cup watercress, cleaned and trimmed 1/4 cup aged cheddar cheese, grated 1/4 Kirby cucumber, peeled, halved lengthwise and thinly sliced crosswise 1/2 tbsp. extra-virgin olive oil 1/2 tsp. fresh lemon juice, plus extra for drizzling Kosher salt and black pepper, to taste 2 slices good-quality whole-grain bread 1 tbsp. mayonnaise 1/2 avocado, thinly sliced 1. In a large bowl, toss together the watercress, cheese, cucumber, oil, lemon juice, salt and pepper. 2. Spread each slice of bread with mayonnaise. Lay avocado slices on one slice of bread, drizzle with lemon juice and sprinkle lightly with salt. Mound the watercress salad over the avocado. 3. Top with the remaining slice of bread. A gourmet lunch for about $4! And here&amp;amp;#8217;s an extra tip: Wrap it up! Parchment paper can keep your sammy from getting soggy. Next: Chickpea Salad in Crisp Lettuce Wraps&amp;amp;gt;&amp;amp;gt; Chickpea Salad in Crisp Lettuce Wraps Makes 6-8 wraps; salad keeps 2-3 days Craig Koketsu, chef of New York City&amp;amp;#8217;s Hurricane Club tiki bar, suggests eating this bean salad out of lettuce cups. That&amp;amp;#8217;s gorgeous, but we ate it straight from the Tupperware and it tasted just as good! Do whatever works for you. 1 cup canned chickpeas, rinsed and drained 1 ripe avocado, roughly chopped 1 large tomato, chopped 3/4 tsp. ground cumin 1 tsp. Tabasco sauce 1/4 cup chopped cilantro 1 tbsp. chopped chives 1/2 tsp. salt 2 tbsp. extra-virgin olive oil 1/2 lemon, juiced 6-8 lettuce leaves, washed and dried (Bibb and red leaf work best) In a large mixing bowl, combine all the ingredients and incorporate well. Pack lettuce separately; when ready to eat, spoon mixture onto the leaves. Next: Jerk Chicken Chili&amp;amp;gt;&amp;amp;gt; Jerk Chicken Chili Makes 6-8 bowls; keeps 3 days and freezes well This recipe from Pam Anderson&amp;amp;#8217;s Perfect One-Dish Dinners tastes better as the week progresses! (No, not that Pam Anderson. This one&amp;amp;#8217;s a pro cook.) 1 tbsp. olive oil 1 large onion, chopped 1 yellow bell pepper, chopped 3 tbsp. chili powder 1 1/2 tsp. dried thyme 1 tsp. ground cinnamon 1/2 tsp. ground allspice 1 large rotisserie chicken, meat off the bone and shredded (about 6 cups) 1 qt. chicken broth 1 can (28 oz.) stewed tomatoes 1 can (16 oz.) each black beans and small white beans, both undrained 2 tbsp. chopped pickled jalape&amp;amp;ntilde;os 1/2 cup chopped fresh cilantro 1 oz. semisweet chocolate 1. Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add chili powder, thyme, cinnamon and allspice. Cook, stirring constantly, until fragrant, about 1 minute. 2. Add chicken and stir to coat with spices. Add broth, tomatoes, beans and jalapenos, bring to a boil, cover partially, reduce heat and simmer to blend flavors, about 20 minutes. 3. Stir in garlic, cilantro and chocolate. Turn off heat, cover and let stand for 5 to 10 minutes to allow flavors to blend. Pack in individual portions. And here&amp;amp;#8217;s an idea for you vegetarians: Try it meatless! Sub 2 cans of drained hominy and 1 can of creamed corn for chicken and an equal amount of veggie broth for chicken broth. Next: Chicken Sausage with Kale&amp;amp;gt;&amp;amp;gt; Chicken Sausage with Kale Makes 4 servings; keeps about 2 days. Melissa Perillo, chef and owner of Frances in San Francisco, created this recipe to take advantage of all the plentiful&amp;amp;#8212;and healthful!&amp;amp;#8212;greens available in winter. Eat this right out of the container or stuff it into a pita at your desk. 1 tbsp. olive oil 12 to 16 oz. 12 to 16 oz. chicken or turkey sausage 1/2 cup minced onion 3 peeled and thinly sliced garlic cloves 1 tablespoon of water Pinch of chili flakes Pinch of fennel seed, crushed with your knife 2 whole sprigs of fresh thyme 1 bunch of kale, thoroughly washed (stems and ribs removed) and chopped into 1-inch pieces Salt and pepper 1 1/2 cups chicken stock 1 16-oz. can cooked white beans, drained and rinsed in cold water Grated cheese 1. Heat a medium ovenproof skillet or Dutch oven with olive oil. Brown chicken or turkey sausage over low heat until golden and cooked through. Remove the meat from the pan. When cool enough to touch, cut links into 1-inch-thick slices and reserve. 2. While the pan is still warm, saut&amp;amp;eacute; onion and garlic in the sausage renderings with water (to prevent them from getting too dark). Once the onions become translucent, add chili flakes, fennel seed, thyme and kale. Season with salt and freshly ground black pepper and saut&amp;amp;eacute; for 2 to 4 minutes, or until the kale begins to wilt. 3. Add chicken stock and white beans. Bring this up to a simmer for 5 minutes; add the sliced sausage, cover with a lid and bake in the oven at 350&amp;amp;deg;F for 30 minutes, or until the kale has cooked down and the liquid has reduced. 4. Adjust seasoning. Eat cold or reheat; finish with grated cheese. A little FYI: Kale is a superfood, packed with fiber, vitamin A, calcium and loads of antioxidants. This recipe isn&amp;amp;#8217;t only delish, but it&amp;amp;#8217;s a great one to reheat and eat: Pack this in a microwave-safe container and nuke it for a few minutes before digging in."^^<http://www.w3.org/2001/XMLSchema#string>
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