With the weather warming up, we wanted to do a piece on cheap al fresco dining options for your lunch break. But, when you only have an hour to eat and get back to your desk, sometimes the long wait for an outdoor table is out of the question.

So, instead of lying about an “off-site client meeting” just to enjoy your lunch outdoors, pack your own picnic lunch. There are so many areas downtown to cozy up with a delicious homemade salad or sandwich. Whether it’s Grant Park, Oz Park or the Riverfront, there are plenty of benches, ledges and grassy areas in this city that beat a noisy sidewalk cafe any day. And, by packing your own lunch you’ll save time and money, plus you can control the portions and ingredients, so your waistline will thank you too!

First, here’s what we suggest you pack it in:

Insulated Lunch Sack, The Conatiner Store, $4.29

Classic 2 Tier Tiffin, To-Go Ware, $19.95

Bento Carrier, Laptop Lunches, $19.99

Next, Here’s what we suggest you pack in it*:

Pear, Cheddar & Watercress on Whole Grain- makes 2 sandwiches

INGREDIENTS
4 slices whole-grain sandwich bread
4 ounces sharp yellow Cheddar cheese, sliced or coarsely shredded
1/2 ripe pear, cored, sliced very thin and gently tossed with 1 teaspoon lemon juice
1/2 bunch watercress, picked over, rinsed and patted dry (1 1⁄3 cups)
1/2 tablespoon butter or margarine

PREPERATION
1. Top 2 slices bread with half the cheese, the pear slices and watercress. Cover with remaining cheese and bread.

2. Melt half the butter in a large skillet over medium-low heat. Add sandwiches and cook until nicely browned on bottoms, about 5 minutes. Turn, add remaining butter, and cook 5 minutes longer or until underside is crisp and cheese melted. Remove to a cutting board; cut in half.

Photo by John Uher

Layered Shrimp, Corn & Pea Salad- serves 4

INGREDIENTS
1⁄4 cup olive oil
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
3⁄4 tsp salt
1⁄4 tsp pepper
11⁄2 lb ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)
1 ripe avocado, peeled and cut in small chunks
2 cups frozen corn kernels
2 cups green peas, thawed
1 red bell pepper, seeded and diced
6 cups salad greens
1 lb peeled, cooked shrimp
1⁄2 cup chopped fresh cilantro, basil or parsley

PREPARATION
1. Whisk oil, vinegar, juice, salt and pepper in a large bowl. Add tomatoes and avocado; toss to mix and coat. Let stand about 20 minutes to deveIop flavors.

2. Mix corn, peas and bell pepper in a 4-qt serving bowl; spread in a layer. Top with 1⁄2 the salad greens, all the shrimp, then remaining greens. Spoon tomato mixture over the top; sprinkle with cilantro. Toss to mix or spoon through the layers.This is especially attractive when brought to the table in a clear glass bowl, preferably one with plain sides so all the layers are visible.

Savory Snack Mix- yields 20 cups

INGREDIENTS
6 cups corn cereal squares
1 bag (10 1/4 ounces) fat-free mini pretzels
1 box (10 ounces) small round buttery crackers (such as Ritz Bits)
1 box (7 1/2 ounces) oyster crackers
1 1/2 cups whole unblanched (natural) almonds
2 tablespoons vegetable oil
1 packet (.65 ounce) cheese-garlic salad-dressing mix

PREPARATION
1. Heat oven to 350°F. Have 2 jelly-roll pans ready.

2. Put cereal, pretzels, crackers and nuts in a large bowl or pot. Drizzle with oil; sprinkle with dressing mix. Toss with hands to mix and coat. Divide evenly between jelly-roll pans.

3. Bake 15 to 18 minutes, stirring once, until crackers are golden brown in spots. Cool. Store airtight.Store: Room temp, 1 month

*Recipes from Women’s Day.

(Lacey Brenly)