BTW, I don’t have a thermometer or anything, and they’re still perfection.

http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/

Tofu Fried Rice

1 block of Oriental Baked Tofu (or make you’re own if you’re feeling industrious)
2 eggs (omit if you’re vegan)
2 T olive oil
1 package of sprouts (optional)
2 cups of cooked rice, refrigerated
shredded carrots or other veggies
soy sauce to taste (maybe 1/8 cup?)
honey
sesame oil
Get out your wok (or pan) and heat the olive oil.  Add the eggs and scramble them.  Move the eggs over to the side and toss in the veggies.  Stir fry them until they are soft.  Add the rice and soy sauce while continuing to stir fry.  Cut your tofu into cubes and toss them in.  Stir it all until it is evenly heated.  Add sprouts, if desired.

Once it is all warm, transfer to a bowl and add sesame oil and honey to the top.

This is so good!

Cook macaroni in unsalted water until tender, but firm.

In a medium saucepan, melt butter, stir in flour and pepper. Add milk all at once. Stir until slightly thickened and bubbly. Add cheese. Stir until melted. Stir in cooked macaroni and pour into casserole.

Cut the bread into cubes. Melt enough butter to coat the bread. Toss the bread in the butter. Sprinkle on top of mac and cheese. Top with paprika, if desired (I usually don’t, but my family does).

Bake in a 350 oven for 25-30 minutes, or until it is bubbly and the bread is slightly browned.

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4- inch-thick shell. Set pulp aside. Cut each zucchini shell in half crosswise.

Steam zucchini shells, covered, 3 minutes. Place on paper towels to drain; set aside.

Place zucchini pulp in a food processor; process until finely chopped. Spoon into a bowl; set aside.

Place rosemary and next 5 ingredients (rosemary through carrot) in a food processor, and process until finely chopped.

Heat oil over low heat. Add rosemary mixture. Cover and cook 5 minutes, stirring occasionally. Add zucchini pulp, tomatoes, and salt; saute over medium heat 20 minutes. Remove from heat; stir in breadcrumbs. Let mixture cool. Add cheese and egg white; stir well.

Preheat oven to 350.

Divide mixture evenly among zucchini shells. Place stuffed shells on a baking sheet. Bake at 350 for 25 minutes or until golden brown.

Make Ahead Lunch Wraps
Summery Tomato Pasta Salad
Peanut Butter and Jelly
Peanut Butter and Banana
Baked Beans on Toast or Cornbread
Vegetable Soup
Tomato Soup with Grilled Cheese
Nachos with guacomole and tons of fresh veggies
Pizza
Pinto Bean Pasta Salad (Pintos, tomatoes, pasta, corn, cauliflower, broccoli – whatever is in your pantry, basically) with Italian dressing on top
Peanut Spaghetti
Yellow rice with black beans
Deviled Eggs
Chickpea “chicken” salad in a pita

For more ideas, check out this amazing site: The Vegan Lunchbox