I've just started keeping a bowl of chopped veggies in the fridge.  We eat a lot of boneless chicken in our house, so today I made a small container of veggies with a piece of chopped chicken mixed in.  You could use tuna if you didn't have any leftovers (never tried beef, but that would probably work too).  I plan to change up the veggies to keep from getting tired of the same ones, and even try some chopped apple, mandarin oranges, raisins, and whatever else I can think of.  Also, chick peas, walnuts, soy beans, etc would work in place of meat.  I took this to work with me, but if I were home I would heat the chicken before I put it in the veggies.  It's better that way.    Of course, my favorite lunch of all time is Spaghettios with meatballs - but we won't go there.  

Something quick to fix at home would be my version of a chicken and cheese quesedilla. I don't know that it's authentic, but it tastes good to me!  

I take some leftover cooked chicken (about a cup or so), add some Pace Medium Picante Sauce (enough to coat the chiken, but not be too saucy) and a handful of grated extra sharp white cheddar cheese. I stir that up well. Then, I take 2 burrito-size (big) flour tortillas. Butter one side of each tortilla. Put a tortilla in a non-stick pan (butter side down), then the chicken mixture - spreading to almost the edges, then the other tortilla (butter side up). Put a lid over it and cook it on both sides until lightly browned - like you would a grilled cheese sandwich.

I also like to make what I refer to as "lazy man's macaroni and cheese". I boil some macaroni (or egg noodles) to al dente and drain well. Then I toss the hot noodles with a little butter or margarine and a large handful of grated extra sharp white cheddar cheese.

Oh, you are making me hungry with all these ideas.  Thanks.  Melissa I have also made that mac and cheese that way and I really like it.

Keep those suggestions coming.  I need all the help I can get when it comes to meals.

ok here are a few of mine.  I take chopped up chicken, that I keep in the freezer and just microwave the portion I need for that day or put them in individual baggies and take one portion out the night before and put it in the fridge.  I put lettuce, the chicken and a bit of grated cheese and tzatziki sauce in a wrap.  I usually heat it up in the microwave with the wrap meat and cheese and then add the sauce and lettuce after.  I like tzatziki because it is great flavour and since it is yogurt you can have a bit more of it and it is not as fattening as some of the dressings.  Want a zing to a lunchmeat sandwich add a bit of italian dressing on the bread (like sub sauce).  I also use the same chicken and add it to a salad with some pecans and dried cranberries/fresh fruit and green onion.  My favourite dressing is the low cal Kraft poppyseed.  Also if you like hummus, it is good on crackers or use it as a dip for your veggies and then you get some protein too.  I have made some hearty muffins before and froze them, like with some ham in it or something, then just have veggies or fruit with it. I'm sure I have more, I will post later if I think of them.  Now I am not that consistant with bringing lunches to work but starting next week on Mondays I will be bringing all the food I need for the week here and then I don't have to think about it each day and I can just prepare it here at work.
Diney

I have been on an English muffin binge since early December; I seem to CRAVE them.  I toast them, then, because I'm a frequent visitor in the "Weight Room", I squeeze some "lite" Miracle whip onto the toasted muffin and add some little tiny chunks of boneless chicken...I just lay them on.  Anything that falls off the muffin onto the plate automatically goes to the dog.  Your cat could benefit from this technique.     He helps me eat my lunch...and my supper.  

I also make toasted cheese sandwiches when I don't have any left-over anything.  I would think if you are into getting the large bags of skinless, boneless frozen chicken on sale, to keep on  hand, like I do (I'm alone, too) that chicken salad would be good.  You could make it up ahead of time...make a cpl of days' worth and put it in a container.  

I also buy the smallest rump roasts I can possibly find when it's on sale.  It's the only kind of beef I like outside of thin-sliced rib eyes or ground beef.  I cut it up in stew-sized pieces 'cause it cooks faster that way (but doesn't cost as much as stew meat) and either put it in the Crock Pot of just on top of the stove and cook it and cook it and cook it, 'til it's fallin'-apart tender, adding some water and/or Worchestershire sauce/onions/green peppers if I think I can digest them.  I cool it & put it away in containers for use with noodles, on a muffin...whatever.  Sometimes 'cause I think I'll get tired of it I'll make half the roast & freeze the rest for later.

English muffins with a slice of tomato, basil, and mozzarella, then toasted. Yum!

I like to do wraps, and one of my favorite is a spinach tortilla with a slice of black pepper turkey breast, parmesan cheese, and ranch dressing.

Now I'm hungry!