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YOJULEZ SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
1/30/13 5:23 P

Hmmm, let's see. Is the pasta plain, and you add sauce, or is it already sauced?

Breakfast:
-Instant oatmeal with some bananas cut up in it, and if it's unflavored, mix in some peanut butter
-Whole wheat bagel with cream cheese or peanut butter with some fruit

Lunch/Dinner:
-Sandwich with wheat bread with sliced up chicken breast, topped with a bit of cheese, spinach and tomatoes, and mustard (it's not listed but I'm assuming they have it), fruits or the crudites (carrots, celery, broccoli, cauliflower) on the side
-Spinach salad topped with sliced up chicken breast, with whatever veggies you like added in, sliced up hardboiled eggs if you want, with whatever salad dressing they have that's the healthiest
-If the pasta is plain, mix it with the veggies and italian dressing, and add in chicken if you like to make a pasta salad. Just fill it more with veggies and less with pasta.
-Take a bagel, and if they have it, some red pasta sauce, then top with some swiss cheese, and microwave it for a bagel pizza. You can even add chicken or other veggies on top.
-Same idea as the bagel pizza, if they have pasta sauce, top your chicken breast with some of the sauce (like a tbsp or 2) then some swiss cheese, sort of makes a chicken parmesan type thing.
-PB&J


Snacks:
This is easy, crudites w/ dressing, hard boiled eggs by themselves, a piece of toast with peanut butter on it, fruits by themselves, smaller salad with just veggies.

BERKANA_T Posts: 138
1/30/13 5:17 P

I lived in camp three weeks at a time for two winters a few years back. It sounds like your camp kitchen has pretty much the same 'salad' bar that ours did. Back then I didn't worry so much about the sodium and fat in my meals. These days I still occasionally eat at one of the camps up here due to work. I've noticed a definite shift in the attitudes towards food in most of the kitchens, but they're still not the healthiest meals around.

Back in my camp days I was lucky enough to be working extended shifts, which often meant I wasn't back to camp until after the kitchen was closed. The kitchen staff always saved me a plate of dinner, and would often sit with me and take their break while I ate. I got to know them, and as a result, they started saving me the dishes that I liked, even going so far as to prepare something from scratch for me whenever whatever was left over was something not appealing to me. I'm guessing this may not be an option in your case.

I have a few questions about your situation...

Are you allowed to have food in your room or do you have a work truck that you use exclusively that you can keep a cooler in? If so, you may be able to keep a variety of ingredients on hand to round out what's available in the kitchen. Otherwise it's going to get boring fast.

Does the kitchen provide soup on a self serve basis? If so, a good thermos may be your friend. Also, depending on how cold it is where you are, an hour in a cold vehicle in a reheatable container provides a fast freeze on nutrious soup that can be reheated whenever you need it.

Other than that, get creative. Ask the kitchen staff if they can provide ingredients that aren't on the salad bar, such as mayonaise to make chicken or egg salad with. Otherwise, use a cream based salad dressing as a substitue. Bananas go great in oatmeal, and with peanut butter on a bagel for a good breakfast. Same goes for a sliced boiled egg, with a slice of cheese on a bagel, warmed up in the microwave for a few seconds to let the cheese melt a bit. Satisfying breakfasts and lunches are easier to come up with considering the list of ingredients provided. Dinner is a bit more difficult.

Good luck!

NIRERIN Posts: 11,872
1/30/13 5:10 P

1. they do make shelf stable, individual hummus. it's not a cheap solution, but if you stock up on those before you go you could dip all veggies but the greens in it.

2. if you have any access to a fridge, bring a sauce a shift and use that. so one shift you might bring teriyaki and steam a stir fry with teriyaki sauce with the broc, caul, onions, peppers and chicken if you eat it. and that works if you bring teriyaki, hoisin, orange sauce, curry, essentially any jarred, somewhat liquid foodstuff. if you don't have access to a fridge, start playing with spices in your offtime. find blends that you like [rosemary and garlic for example] that you can bring in jars or ziploc baggies along with a small thing of olive oil and use that in place of the premade sauce to season.
2b. i'm not sure if you've ever heard of mary jane's outpost, but her camping thing is basically bring a bunch of oats and quinoa and then a variety of spice mixes [outlined in the book, there are cajun and curry and all sorts of different blends]. you cook the grain, add the mix and eat.

3. chicken or egg salad. if they don't have mayo, stock up on a few packets everytime you go out to eat or go to a wholesaler that sells them a buy a box of the packets.

4. i've never tried cooking down apples in the microwave to make applesauce, but if i were in your situation i would give it a go. it could go on raisin bread as a nice snack.

5. steamed veggies with cheese on them. again, bring and add spices if you'd like.

6. bread plus veggies of your choice plus cheese with or without chicken or egg is a nice sandwich

7. i like using mandarins in place of dressing on salads, especially spinach salad.

8. i don't know how much room you have or want to devote to bringing stuff [spices seem easily packable and therefore a given] but they do make:
- cup of soups. nile, health valley and dr macdougall's have some great options like black bean soup [13 g fiber in a cup!], chili, lentil curry, miso and potato leek to name a few. all you need is hot water
-thai kitchen noodle carts. again, you add water and heat.
-dehydrated fruits and veggies. just tomatoes is the most common brand here but they have peppers, carrots, blueberries, corn, peas, raspberries, apples and a ton of other things i can't remember at the moment
-individual nut butter packets
-granola bars
and bringing at least a few could be a break in the monotony

9. chop up veggies, mix in with cream cheese. you can spread it on your chicken, your bagel or plain pasta if you can get it.

DIDS70 Posts: 5,070
1/30/13 4:56 P

you could make chicken salads with the lettuce and other produce.

you could make bagel and cream cheese
make some wraps. you can do it with the lettuce
cut up the fruit and make a fruit salad
you can make a chicken salad as well-- shred the chicken and add some eggs, some of the veggies and maybe use the salad dressings if no mayo available.
Instant oatmeal with fruit


TORESHI_TOBIN Posts: 364
1/30/13 3:10 P

Okay SparkPeeps, I have a huge favor to ask. See, I live on a work camp for two weeks at a time every shift and as such I'm restricted to the food they have here. The dinners are fatty, salty monstrosities that I try to avoid, but the picky stuff in the lunch rooms gets old pretty fast (pre made sandwiches and pasta mostly). The good news is that the lunch rooms also have loose ingredients, so what I'm asking for are some ideas for healthy, yummy meals I can make with these ingredients. Please keep in mind that the only preparation items I have access to are microwaves and hot water dispensers (so nothing that needs to be baked, for instance).

Anyone who gives me a yummy idea gets my eternal love. :)

Here's what I'm dealing with:

- Bread (white, whole wheat, raisin)
- Bagels (same as above)

- Baby carrots and celery
- Iceberg lettuce and raw spinach
- Hot peppers, pickles, onions, and tomatoes
- Brocolli and cauliflower

- Blocks of cheese (marble, cheddar, Swiss)

- Apples, oranges, bananas
- Watermelon, peaches, pears, mandarins

- Boiled eggs
- Precooked skinless chicken breasts

- Butter, cream cheese, peanut butter, jams, honey, and a variety of salad dressings
- Milk (skim and 2%)
- Instant oatmeal

I may be forgetting a few little things, but that's most of it. Remember, I only have a microwave to deal with as well. Thanks in advance!!!!

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