Teeny Tiny Tip: Lunch

Batch cook to fill the freezer with ready to go meals

Cook ahead and freeze lunch meals so have a healthy, tasty and economical choice available.

Quick, tasty lunches for work used to be a challenge.

I’d look for the best prices on frozen entrees, but they tended to either be good but expensive or cheap and disapppointing. And almost all of them seemed high in carbs and sodium.

Those cups of instant mac ‘n cheese seem tempting, but they also fall into the expensive and high sodium camp.

My solution is to do a batch cook on Sunday afternoon of one type of meal. Once it cools, part it out into 5 or 6 lunch-serving sized zip bags into the freezer. If you do this every other Sunday, and vary the meals you make, you end up with a variety of freezer entrees to choose from on days when dinner doesn’t yield nice leftovers. It’s also good in a pinch on a weeknight when you are starving and just don’t feel like cooking.

I don’t have a big deep-freeze. I just pack the bags flat to take up less room. And it isn’t really very time consuming – I have a couple of easy meals I make that don’t require much hands-on time, so I can craft while they cook.

And the math ends up as amazing – this box of maccaroni and cheese was 29 cents. To make it a more interesting meal I added lentils to the water as it was boiling before adding the noodles and then added a bit of a low-sodium taco season packet when I made the cheese sauce. With the addition of the lentils, this made six lunches.

 

Baked Tofu

Tofu isn’t scary. Really.

Tofu is kind of like the opposite of Fight Club.

EVERYONE talks about tofu. I read so much about making tofu that it scared me.

I will confess it took me a few tries to nail down a solid system. My general cooking technique for most food involves skipping any steps I don’t want to do or don’t have a gadget to do it with.

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