Harry Balzer

With Americans in penny-pinching mode, a leisurely lunch at a favorite restaurant may be more reward than routine.

Instead of going out for the midday meal, many folks are returning to the basics of brown-bagging lunches, according to a study by market research company NPD.

Where once you might have hidden your little brown bag in your desk drawer, now it’s a symbol of pride. Most people are in the same boat, trying to economize wherever possible.

“Americans are definitely carrying more things from home for breakfast and lunch,” said Harry Balzer, vice president of the NPD Group. And, he said, the driving force is having packaged products, such as frozen entrees, available that can be carried easily. “They clearly can control our costs,” he noted.

Not only are consumers looking for ways to save money, they also are taking health factors into consideration. These two things are making brown-bagging a popular trend.

Dr. Jean Lomino, 61, executive director of Chattanooga Nature Center, has been taking lunch from home for the past six years.

“Economic reasons were No. 1,” she said. “Followed by health and diet.”

Dr. Lomino is a vegan who also follows a low-salt diet, two things that make meals hard to find in her work area in Lookout Valley, where fast-food rules. “Fast food’s expensive and not good for anyone,” she added.

She also makes things easy on herself by not waiting until the last minute to make her lunch as she prepares to dash out the door.

“I cook up a big pot of beans, rice and veggies on Sunday, then have them ready to bring with me when I come to work. I eat them throughout the week,” she said. “It really saves me a lot of cash, and it’s really healthy.”

Ditto for Sarah Malone, development and outreach coordinator at Crabtree Farms.

“I bring my lunch to work every day now because I cannot afford to go out to eat or purchase premade lunches these days,” she said. “And I choose not to eat fast food so that I may eat more healthy options.”

According to a report from NPD, “How Brown-Bagging Is Affecting Foodservice Lunch,” bagged lunches increased from 35 per capita in 2006 to 38 in 2007. In a separate study on national eating trends, NPD reported that the average cost per meal for those eating out in 2008 was $6.20, while meals prepared at home averaged $2.20 per person.

Here is a recipe that shows the versatility of dishes that can go from the dinner table into the lunch box. Other recipes may be found on F3.

Chunky Chicken Pasta Salad

3 cups cooked pasta (rotini or other medium pasta shape)

2 cups cooked chicken (leftover grilled, roasted or rotisserie is fine) cut into 1/2-inch cubes

1/2 cup cheddar, Swiss or Monterey Jack cheese, cut into cubes

2 green onions, chopped

1 small green or red pepper, chopped

1/4 cup finely chopped parsley

1/4 cup mayonnaise

1/4 cup plain yogurt

2 teaspoons cider or white wine vinegar

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Combine cooked pasta with the chicken, cheese, green onions, green or red pepper and chopped parsley. Toss to mix.

In a small bowl, whisk together the mayonnaise, yogurt, vinegar, garlic, salt and pepper.

Pour over the salad and toss well to coat everything with dressing.

If you’re making this salad to serve later, add the dressing at the last possible moment before serving. (Pasta has a tendency to absorb dressing as it sits.) Makes 4 to 6 servings.

For the lunch box: Revive the pasta salad with a bit of additional dressing when ready to eat.

— www.kaboose.com/food

Thai Chicken Salad Wraps

2 skinless, boneless chicken breasts, boiled or grilled till done

1 cup thinly sliced cabbage

2 green onions, cut into slivers

1 small carrot, shredded

2 tablespoons chopped cilantro (optional)

4 large (10-inch) flour tortillas

2 tablespoons chopped peanuts

Peanut dressing:

2 tablespoons peanut butter

2 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1 tablespoon sesame oil

1 small clove garlic (or less, to taste)

Dash hot red pepper flakes (optional)

Shred chicken, by hand, into long shreds by pulling along the grain of the meat. Place in a bowl. Add the cabbage, green onions, carrot and cilantro and toss to mix.

In a blender or food processor, blend together all the ingredients for the peanut dressing until smooth and creamy. Pour this mixture into the chicken salad and toss to coat.

Lay a tortilla on a plate and spoon 1/4 of the chicken mixture onto the middle of the tortilla. Sprinkle with some of the chopped peanuts, fold in the bottom and top, and then fold over the sides as tightly as possible. If you’re eating immediately, cut the wrap diagonally in half and serve. Makes 4 servings.

For the lunch box: Wrap wraps securely in plastic wrap and refrigerate until serving time.

— www.kaboose.com/food

Beef and Bean Quesadillas

1 teaspoon vegetable oil

1 small onion, chopped

1/2 pound lean ground beef

1 can (19 ounces) kidney, pinto or black beans, drained and rinsed

1 cup salsa, any kind — spicy or mild

12 large (10-inch) flour tortillas

2 cups shredded cheddar or Monterey Jack cheese

In a large skillet, heat the vegetable oil over medium heat. Add the onion, stir to coat with oil, then crumble in the ground beef. Cook, stirring to break up lumps, until the meat is no longer pink, 5 to 7 minutes. Add the beans and salsa and continue to cook, stirring and mashing the beans slightly, for another 5 to 7 minutes or until the mixture is heated through and flavors are blended.

Lay a tortilla on a plate. Spread with about 3/4 cup of the bean mixture — almost, but not quite all the way to the edges of the tortilla. Sprinkle with 1/4 cup shredded cheese (or a bit more, if you prefer). Place another tortilla on top, and press down lightly.

Heat a large skillet or griddle over medium-high heat. Transfer the quesadilla to the griddle and let cook until the tortilla is lightly browned on the bottom. Flip over and cook the other side until browned and the cheese inside is melted. Slide onto a cutting board and let sit for a minute or two before cutting into wedges. Serve hot. Makes about 6 large quesadillas.

For the lunch box: Pack and reheat in microwave.

— www.kaboose.com/food