Just some examples I always use and I wrote about them in another post:
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veggie stew - we cook a big batch and it's great second (and third) day for lunch; we love adding chickpeas to it + bell peppers and tomato pure/pieces at the end (so they stay crunchy). Can be packed in a tight plastic box; To thicken the stew I mash the potatoes in it (or let them boil longer - they mash themselves
)
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roasted chicken breast with some wild rice cooked in the evening; to roast the chicken I do this: lightly cover it with Dijon mustard (just enough for the breadcrumbs to "stick") and then cover it in breadcrumbs+herb mixture; in the oven at 450 for 25-30 min and it's done!
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whole wheat pasta with marinara sauce - you can make a large portion for dinner and have some to reheat for lunch next day
Also look on the web for recipes "that freeze well" - they are also easy to make in larger portions, are very good the next day, and you can have them made for lunch next day. There are many many choices, you can decide depending on your tastes.