I make mine and my husbands lunches as much as possible on the weekend...I will prepare as much as possible Sunday evening and then all I have to do is pull and put stuff together. "Samwiches" are readied by putting the lunch meat and cheese together in the sandwich bags and placing them in the fridge. The night before all I have to do is pull the bag out, put the 2 slices of bread on it and its ready to go and put the chips and fruit in and cookies in. Just seems like it takes so much less time and more of a variety is given too. Instead of the same ole, same ole, I will go ahead and prepare a day or two of fruit cups to quickly put in as well. If I peel the apple I will toss a small amount of lemon juice in the cup with the apple (not enough to flavor the apple) to prevent the apple from turning brown before it is eaten. If it's grapes, I pluck a baggie or two baggies ahead and put them in the fridge. If it's an orange I'll go ahead and peel one or two of them and put them in baggies. I will also portion out the cookies into baggies for the week. It is more like an assembly line the next morning and saves so much time then.