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DROPCONE Posts: 1,530
11/14/12 7:06 P

Try making a lasagna or casserole. Use low-fat cheeses & meats & lots of vegetables. If you make a square or rectangular pan, you can pre-cut the leftovers into squares, wrap them and freeze those separately from each other.

This assumes you actually have any leftovers, of course, which might depend on how large your family is!

SNOOPY1960 Posts: 1,681
11/13/12 6:44 P

On Sunday make a big Perdue Oven Stuffer Roaster chicken. They are foolproof to cook becuase they have a pop up timer. Smear the bird with some olive oil and sprinkle the whole thing with paprika. Cook until done, then let cool completely.

Pick all the meat off the bones and you will have chicken for the week !

chicken ceasar salad
chicken stir fry
chicken soup
chicken sandwiches - so many combos with this
chicken chili
chicken fajitas
chicken and pasta
etc etc etc

STRONG_SARAH Posts: 1,112
11/13/12 3:05 P

I just made this soup today:
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=223523
and it was delicious! I intended to freeze it in small containers for later but my husband got to it before I could and ended up eating most of it. It was filling and yummy soup.

SOCPAGE Posts: 229
9/6/12 10:10 A

the easiest way to do it is to have whoever is fixing dinner to throw in some extra ingredients. then BEFORE dinner (so you can choose what you want in your lunch rather than what is left after everyone else eats -- we have had episodes where extra meat was tossed in the pot but the only part left after the locusts was some veggies -- can still be used, but if you wanted protein for your lunch the next day, you might be stuck, pack 1 or 2 servings into microwavable containers and freeze. I do this for hubby...1 for the next day, one to keep in the freezer for another day so he doesn't have to eat the same "leftovers" for days at a time. I also pack the protein part and freeze, then add a hot veggie part from other meals. Then in the morning you just grab a prepackaged frozen dish, a fruit, and a beverage. the dish keeps the fruit and beverage cool until lunch. we found that the meal is more satisfying if there are a variety of textures and tastes, so 2 hot items and a cool item works well.

LIFTWTLOSEWT SparkPoints: (115)
Fitness Minutes: (0)
Posts: 33
9/3/12 1:06 A

If you like chili meals, make a big batch, freeze in individual meals sizes. Buy enough tupperwear or some cheaper type of container to use.

Heres a recipe you don't have to freeze or heat up, carries well, lasts in the fridge for at lest 4 days so you can make a batch.

Mexican Corn + Bean salad
3 cups of cooked white pea beans (about 1 1/2 dry)
2 cups frozen corn
1 sweet red pepper, diced
1 cup Salsa, medium or hot
1 lime for juice
1 tbsp. olive oil
1 stalk celery, diced or sliced
1 tsp. ground cumin
1/2 tsp. salt
1/4 cup coriander, chopped

The recipe says it makes 6 servings (but sometimes it only last for 4 servings with me)

1/6 of above = Calories 218, Protein 11g, fat 3g, Carbohydrates 40g, fibre 8.3g

I add more spice to it however, hot sauce to kick it up a notch. Its also really cheap and filling.

Hope this helps
Lee



LAZYTOLIGHT SparkPoints: (658)
Fitness Minutes: (159)
Posts: 13
9/1/12 12:27 P

I'm a college student living at home with my family. Some days I'm on campus from 10am till 8pm and I have to pack for lunch and dinner. I try to stay away from the schools cafeteria because it lacks a lot of healthy options and I don't have much cash. I have been doing the prepacked healthy frozen dinners (lean cuisine, smartones, etc.) but those can add up as well lacking in the home cooked feel.

My parents just bought a large chest freezer and I thought it would be great to start filling it up with single serve frozen meals that I can pack on the fly and then microwave later at school. Any ideas? I don't even know where to start!

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