These recipes are great for make-ahead lunches that you can grab quickly from the frig before heading off to class.

Easy Egg Salad Sandwich from www.simplyrecipes.com

1 hard boiled egg*, peeled and chopped

1-2 Tbs low fat mayonnaise (to taste)

2 Tbs chopped celery

1 Tbs chopped green onion

Dash of curry powder (to taste)

Salt and Pepper (to taste)

1 leaf of lettuce

2 slices of wheat or rye bread

*To make hard boiled eggs, place a few eggs in a sauce pan, and cover with two or more inches of water.  Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell).  Cover the pan and bring the water to a boil.  As soon as the water begins to boil, remove the pan from the heat, and let it sit covered, for 12 minutes.  Drain the water from the pan, add cold water to cool the eggs, and let sit for a couple of minutes longer. 

Mash up the chopped egg with a fork.  Mix together the chopped egg, mayonnaise, celery and onion.  Sprinkle with salt and pepper and curry powder to taste.  Mix with a spoon.  Put lettuce on one piece of bread, then spread egg mixture on top.  Top with second slice of bread.

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Rosemary Chicken Salad Wraps

3 cups roasted, skinless, boneless chicken breasts

1/3 cup chopped green onions

¼ cup chopped smoked almonds

¼ cup plain fat-free yogurt

¼ cup low fat mayonnaise

½ tsp rosemary

1 tsp Dijon mustard

1/8 tsp salt

1/8 tsp pepper

5 lettuce leaves

5 whole wheat tortillas

Combine first 9 ingredients and stir well.  Line a tortilla with a lettuce leaf and spread about 2/3 cup of chicken mixture on top of the lettuce.  Roll the tortilla into a wrap and slice in half.