Sorry for the delay in replying but I was at work. LOL Here's some suggestions I had posted before. My whole family packs lunch about 4X a week and often itÂs our main meal of the day. We tend to like vegetable salads without greens and with some meat, poultry or seafood with them. Her are some things we make for lunches (usually with some type of fruit or dessert with them): -Margarita scallop salad (grilled scallops w/a corn salad) -Grilled portabella and eggplant salad w/sesame ginger dressing -Hummus w/pita triangles and a Greek salad (and sometimes a grilled stuffed kibbee with it) -Ham and cheese on mini-bagels with chicken rice soup -Tomato and mozzarella salad with a couple of slices of French bread and some salami -Tomato stuffed with chicken salad, crackers -Baked chicken breast, baby carrots and sugar snap peas with dip -Caponata and some slices of smoked provolone -A fruit and cheese platter with rolled up slices of ham and turkey and assorted crackers -Shrimp and asparagus salad with mustard-dill dressing, bread soldiers -Cream cheese, blue cheese, horseradish and dried beef spread with garlic melba rounds, pepper cabbage -Cold salmon with a container of yogurt, cucumber and mint sauce and green beans cooked with tomatoes and onions -What we call Italian tuna salad (tuna, little cubes of tomato and onion, mixed with basil, olive oil and balsamic vinegar), thin slices of French bread -Stuffed onions or eggplant or zucchini (good use for leftover meat) and marinated mushrooms -Shrimp and corn salad with mini corn muffins -An avocado stuffed with crabmeat salad with breadsticks -Barley salad topped with sliced London broil steak -Gingered carrot soup with cucumber and onion sandwiches These are summer lunches. In winter, the menu leans more towards soups and stews. I try to either make up a few things on the weekend, and when weÂre grilling, we can throw some portabella or eggplant slices on there for a salad or incorporate lunch for the next day into dinner. For example, if IÂm making pasta with red crabmeat sauce, IÂll get enough crabmeat to make a salad for the next day while dinner is cooking.

This is one of my favorite salads-I also like to stuff a tomatoe with it also. "Sharon's Shrimp Salad" ************************ *4 cups cooked pasta (the tiny "O" ring pasta..al dente) * 1/2 lb cooked shrimp-sliced in half lengthways 1 cup thinly sliced celery 1 cup frozen green peas-cooked till just done! 1/2 cup sun dried tomatoes-diced 1/2 cup diced sweet onion 1 small jar of marinated artichoke hearts, cut in chunks salt & pepper to taste grated rind & juice of 1 lemon DRESSING: ********* Equal parts of MARIE'S Blue Cheese Vinagrette (in produce case at the grocery) and Catalina dressing.Blend together & mix into the pasta salad. Mighty Tasty!!

This is a favorite I got from my SIL. It was adapted from the recipe on the label of the key ingredient to this pasta salad - McCormick Salad Supreme Seasoning. PASTA SALAD 12-oz. spaghetti (cook, rinse, cut-up) 8 oz. Italian Dressing (bottled) 1 t. sugar 3 green onions, chopped 1 cucumber, seeded and chopped 1-2 tomatoes, seeded and chopped 1 sweet pepper (color of choice) 1/2 bottle (McCormick) SALAD SUPREME SEASONING (I use much less than this, so try 1 t., or to taste) Mix all ingredients together. Chill overnight. Keeps well in the refrigerator for several days. ------------------ I've altered it over the years to be LOTS of veggies, and only a small amount of pasta, which makes it less heavy and more refreshing. I add Italian dressing to taste (I use MUCH less than the recipe calls for). Once you've made it, it quickly becomes a what's-in-the-refrigerator dish, like it is with most pasta salads. A good recipe when you have a dab of cooked macaroni or spaghetti and some veggies that need to be used up. Although the recipe calls for spaghetti, any kind of pasta will work, and as much or as little as you'd like to use. It's all about the dressing and seasonings. -Grainlady

You didn't mention if your meal would be sitting out for any length of time, but here are some more ideas. Some include mayo, so use your own judgement on whther they will work for you or not. This one will serve 6 people, maybe more, and is easy to double or triple, if necessary. Tequilaberry's Salad Dressing: 1 cup Hellmann's Mayonnaise (not Miracle Whip!) 1/4 cup sugar 1/4 cup milk 1 pound bacon-cooked until crisp and crumbled (can use real bacon bits) Salad Base: 2 pounds bagged Dole Salad Mix ( I use my own mixed greens) 1/2 head of cauliflower, cut in small pieces 11/2 cup shredded Parmesan cheese Mix dressing ingredients until they are the consistency of heavy cream. If needed, add extra milk or sugar to taste. Toss together the Salad ingredients and pour the dressing on. Toss until well coated. This one makes enought ot feed probably 8 people. Again, easily doubled. Caesar Pasta Salad From Cooking Light 3 c. cooked Penne pasta 2 c. chopped Romaine lettuce 1\-1/2 c. halved cherry tomatoes 1/2c. chopped fresh basil 1/2 c. chopped green onion 1/3 c Caesar dressing 1/4 c. chopped fresh parsley 4 oz. crumbled Feta cheese 1 garlic clove, minced 3 c. shredded cooked chicken breast I think it was Ruthanna who posted this one a few years ago. Sorry if I am mistaken. Simple but very good! GEORGIA PEACH POUND CAKE 3 cups flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 3 cups granulated sugar 6 eggs (at room temperature) 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup sour cream 2 cups chopped, peeled peaches Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Mix the flour, baking soda and salt in a small bowl. Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs, 1 at a time,mixing well after each addition. Stir in the vanilla and almond extracts. Add the dry ingredients and mix well. Fold in the sour cream and peaches. Pour into the prepared pan. Bake for 75 to 85 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Invert onto wire rack and cool completely. Icing 8 ounces cream cheese, softened 1/4 cup butter, softened 1 tablespoon milk 1/2 teaspoon almond extract 1 (1 pound) box confectioners' sugar, sifted Cream the cream cheese and butter in a mixer bowl until light and fluffy. Add the milk and almond extract and mix well. Add the confectioners sugar gradually, beating until smooth. Frost cake. Store leftover cake covered in refrigerator. CREAMY DUTCH APPLE DESSERT 1/4 c. butter 1 1/2 c. graham cracker crumbs 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk) 1 c. (8 oz.) sour cream 1 (3 oz.) cream cheese 1/4 c. Realemon lemon juice 1 can Comstock apple pie filling 1/4 c. chopped walnuts 1/2 tsp. ground cinnamon Preheat oven to 350 degrees. In a 1 1/2 quart shallow baking dish (10 x 6 inch) melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together sweetened condensed milk, sour cream and lemon juice and cream cheese. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Sprinkle with walnuts that have been mixed with the cinnamon. Bake 25 to 30 minutes or until set. May be served warm or cold. Refrigerate leftovers. Variations: Omit cinnamon, substitute blueberry, cherry or peach pie filling for apple pie filling. Linda