I developed a system that involves bringing a salad to work every day, but with a different topping. I don't do sandwiches because they don't fill me up - I need crunch and to chew for a while. I never tire of my lunch - I always look forward to it! I do usually eat out on Fridays - I plan in flexibility one day a week so I can go out to eat with co-workers and socialize.
My system:
Whenever I do cook (usually 1 week-night, and on the weekend), I make recipes or pieces of meat suited for many people, even though it's just me and sometimes my boyfriend. Leftovers go directly into the freezer to take with lunch. My favorites are Boston Butt pork roasts, whole chickens, and beef brisket in the crock pot. I also have several soups and stews that are regulars in the winter; pork chops, hamburgers, etc. With soups and stews and "casseroles", I'll take a small salad, and I use the meats on top of large salads.
I mix up olive oil, balsamic vinegar, and a little Dijon mustard every morning for my dressing - don't care for the bottled stuff anymore.
I make my salads on Sunday - just put them directly into the containers I'm going to use for the week. During the summer, I belong to a CSA, and my salads use what I get in my box. In the winter, I buy spring mix, spinach, broccoli slaw, cucumbers, radishes, and fresh basil as my base. Oh, and some sunflower seeds sprinkled on top. Sometimes I'll throw in onions or tomatoes.
Yum.... I'm making myself hungry!