scrappington
Pearl Clutcher
in Canada
Posts: 3,139 
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Post by scrappington on Jun 14, 2016 21:32:34 GMT
Has anyone done this?
I bought some frozen dinners and they are just so salty and full of sugar was thinking I should make my own.
So if you have done what did you add
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Deleted
Posts: 0
Oct 7, 2024 3:21:09 GMT
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Post by Deleted on Jun 14, 2016 21:35:38 GMT
Um leftovers from the night before.
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Post by AN on Jun 14, 2016 21:54:32 GMT
I use the website Once A Month Meals to make up menus for dinner and do bulk freezer cooking. They also have lunch recipes, which I believe are all microwave-friendly. It would be very easy to make a menu of those plus some of their side dish recipes and portion them out into the individual containers. There are lots of tupperware-type containers on Amazon with separate sections - one example. |
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Post by Basket1lady on Jun 14, 2016 22:00:58 GMT
Um leftovers from the night before. Yup. I take leftovers and make lunches out of them. DH seldom buys his lunch--usually only when he's away from the office for a meeting. Sometimes I make a protein into a new dish, but mostly he's happy just having the same thing. He says it helps with portion control in 2 ways--he knows he's getting more another day and he wants enough to make a lunch. |
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Post by bianca42 on Jun 15, 2016 0:03:50 GMT
I pre-make my lunches for the week on Sunday. I don't freeze them, but I prep them and have them in the fridge. Some weeks I do two meals that I alternate and some weeks I just do one.
This week I made a batch of quinoa and stirred in a bag of baby spinach and some sundried tomatoes in oil. I split it between 4 containers and then I opened a package of precooked chicken sausage and cut up one sausage into each container. I measured out 4 containers of cottage cheese and 4 baggies of carrots. I add a piece of fruit and grab all the containers in the morning. Easy-peasy
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Post by missfrenchjessica on Jun 15, 2016 0:12:28 GMT
Every Sunday during the school year I make my breakfast, snacks, and lunches for work. I put the lunches in the freezer because I feel they keep better than in the fridge, toss them in my bag and nuke 'em at work.
I eat the same lunch 5 days in a row, but I'm not really picky or bothered by it.
My lunches consist of 3-4 oz lean protein, 1/3-1/2 cup grains, 1.5+ cups of vegetables and I add a salad on the side.
This week my lunch was the following:
1 salmon burger; no bun
1/3 cup brown rice
1 cup spinach leaves
1/2 cup broccoli
1/2 cup California blend veggies
Side salad
1 tbsp low fat dressing
Granny Smith apple
Some other combos:
Protein: chicken breast, chicken thigh, lean pork, turkey chili, quiche
Vegetables: broccoli, spinach, green beans, asparagus, carrots, Prince Edward Island blend vegetables, California mix vegetables,
Grains/starches: sweet potato (1/2), quinoa (1/3-1/2 cup), brown rice (1/3 cup), jasmine rice (1/3 cup), couscous (1/3-1/2 cup)
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