I eat breakfast, lunch and a snack at work, so I do a batch cooking/portioning day on the weekend. Lunch is usually leftovers from dinner, but I also freeze soups in margarine containers and use those for the grab-and-go type of day. I portion salad fixings in bags, fruit servings, veggies and some type of sauce for snacks. If I have or want them I portion nuts to throw in too. In the absence of leftovers, the only thing I eat not mentioned here already is lettuce wraps. I buy Bibb/Boston lettuce and use it to wrap up whatever I want in it. It can be lunch meat, tuna, chcken salad, egg salad, shredded meats, even taco filling.
current weight: 187.8
Fitness Minutes: (231) Posts: 122 1/16/13 11:13 A
I LOVE ours. Spring/Summer/Fall it's once a week pick up, and winter it's every two weeks. We buy in by the season. Last week we got eggs (we get a dozen per pick up, all year long, plus I add some), grape tomatoes, beets, turnips, mustard greens, acorn squash and ...hmmm...can't remember what the last thing was. lol
I found ours through wildharvest.org I think. Or eatlocal.org. There is a few out here with LONG waiting lists, and some that just don't have practices I'm interested in. I also supplement with orders from Green Bean :) They are pricier though and I won't use them in the spring/summer once the farmer's markets open back up.
current weight: 180.4
Fitness Minutes: (1,065) Posts: 90 1/16/13 10:58 A
I cook on the weekend for the whole week generally. Between work and school and being mommy, time during the week is short! I usually make a soup each week, and generally chicken and/or pork and/or beef (whatever I can get best priced), enough for a few dinners and lunches each. I also prep whatever I can as far as chopping/portioning for snacks, salads etc. Sometimes I plan for a midweek crock pot meal (LOVE my crock pot!) to keep things fresh/interesting/etc.
Lunch is either soup and salad, or leftovers from dinner. I steam veggies daily with dinner, or toss them with the leftover meat for a quick stir fry. Leftover veggies go with lunch the next day.
I tend to also do the same for breakfast until I tire of it lol. Right now it's two eggs scrambled and 1/4 of an avocado. Luckily we get them as part of our winter CSA and can add extras from the farmer for only $2 a dozen!
We make lunch for my husband every day and it usually includes some sort of leftover (soup is fantastic for this, it is easy to make a huge batch) and then a bunch of snacky stuff - celery or apple slices with almond butter, jerky, nuts or seeds, a variety of fruit, some cheese or yogurt (we do a small amount of dairy), sugar snap peas, carrot sticks, raw broccoli or cauliflower with a raw ranch dressing that I make (with cashews), apple sauce cups, lara bars, boiled eggs, chicken or egg salad in lettuce wraps
current weight: 147.0
Fitness Minutes: (1,065) Posts: 90 1/14/13 8:13 P
When I cook meats especially something like roast chicken or shredded pork or such I bag up the extras in individual serving sizes and freeze them. Then I take those for lunch with some veggies in a tupperware container to microwave.
Sweat is just your fat crying!
current weight: 129.4
Fitness Minutes: (1,065) Posts: 90 1/14/13 6:43 P
PINGUINAPLATA so the quiche microwaves well? I was making egg muffins where i was mixing egg, peppers, brocoli, and ham into muffin tins and baking. BUt i was placing them in the fridge and not the freezer. they were perfect becuase 25sec in teh microwave and out the door and i was good to go. However i noticed after day 3 of these teh taste was never the same. i might try this again but freeze them.
V/r, Amanda Curtis
Pounds lost: 8.6
Fitness Minutes: (120,697) Posts: 4,947 1/14/13 5:02 P
you just describe frittata! It's basically a baked omelette of leftovers (very Italian). I never used cheese in mine (don't do dairy unless I'm eating ice cream, for which I'm always extremely sorry later) but it's the BEST for using up any leftovers or tossing together things when you don't know what to make :)
You can even put sauces in it (if you can do nightshades, like marinara or whatever). Love 'em!
I do the same thing for breakfast every day for a while, until I get tired of it. Right now I'm using up frozen portions of a crustless quiche. It's super simple. Mix together a lot of eggs, some finely chopped meat, and chopped veggies. I'm able to tolerate cheese so I add some of that too. Bake in the oven until the top is brown and the middle is set.
current weight: 170.0
Fitness Minutes: (120,697) Posts: 4,947 1/14/13 4:43 P
I've read a lot of people use supper leftovers as the next day's breakfast. I wouldn't mind that and do it occasionally on weekends but supper tends to be my wild card and I like it that way (ought to change it to boring, too, though--boring is best, really).
That sounds good. I need to start making extras when i make dinner. My husband works nights so 4 out of 7 days im just cooking for me. It should be easy just to keep making double portions and bring leftovers. Thanks!
Edited by: MRSCURTIS12 at: 1/14/2013 (16:27)
V/r, Amanda Curtis
Pounds lost: 8.6
Fitness Minutes: (120,697) Posts: 4,947 1/14/13 4:25 P
I normally don't have salad but today I did. I just COULD NOT fix anything special, so I did 50/50 (spring greens & spinach) with salmon on top. Boring. Unfun. I can make a nice salad but again, it was just to take something.
Usually, I cook meat and veg on Sunday enough for lunch every day of the week. If I'm wild and crazy, I'll cook 2 things.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.