Hi-I am new to this forum. I have spent a lot of time developing menus that have worked well for my husband when he is out on a trip. I wanted to share some of our ideas, as my husband gives me feedback on how the meals either worked or didn't work.
The reasons to do good food management are 1. it is easier to take care of your health 2. it is cheaper 3. it cuts down on stress (the 2-3 hours per week that I do this is far less than the cumulative time spent standing in fastfood lines in concourses) 4. it, interestingly, is nurturing.
We have found that our program requires: 1. an insulated canvas lunch bag
2. using as many whole grain products as possible. We use brown rice, whole wheat pastas, whole wheat pancake mix and whole wheat tortillas. In case this sounds horrible, just give it a try for a week. I am reasonably certain you will become a convert. Your energy will be greater. Your body will be happier, too.
The crux of our program revolves around the fact that we freeze everything.
We use ziplock bags, fill them with the food, squish the air out and freeze them flat in the freezer. That way, they stack very efficiently in the insulated lunch bag. When you get into your room at night, you can cover them with ice or put them in the refigerator. They will keep for a long while this way. Things will vary, of course, based on the way you handle food, following proper techniques. My husband has figured out how to manage them for at least 3 and sometimes 4 days. He eats the most perishable stuff first.
My husband heard of a flight attendant who freezes jello cups, which act as ice blocks for her bag as well. Good idea.
A few examples of the kinds of things that we make are:
1. Non-microwave dependent--meaning if you take them out in the morning, they will be ready to eat by lunch and don't need heating
Quesadillas-using two whole wheat tortillas with cheese and salsa in between
which are cooked, cooled, cut into 6-8 wedges
and frozen
Grilled Cheese&Ham Sandwiches-cooked, cooled, cut into 4's and frozen
Good Ol' PB&J on Really good whole grain bread-......as above
2. Microwave dependent
Wholewheat Pancakes and Scrambled Eggs, with syrup and butter frozen in
another ziplock
Omlettes
Brown Rice and Stirfry
Wholewheat Pasta and Red Sauce
Mashed Potatoes (Dan Quayle, where are you!) and Meat/Steamed Veggies
Any Leftovers from that really good meal you just made anyway
My husband supplements these things with fresh fruit, etc., as well
Just some ideas........
The reasons to do good food management are 1. it is easier to take care of your health 2. it is cheaper 3. it cuts down on stress (the 2-3 hours per week that I do this is far less than the cumulative time spent standing in fastfood lines in concourses) 4. it, interestingly, is nurturing.
We have found that our program requires: 1. an insulated canvas lunch bag
2. using as many whole grain products as possible. We use brown rice, whole wheat pastas, whole wheat pancake mix and whole wheat tortillas. In case this sounds horrible, just give it a try for a week. I am reasonably certain you will become a convert. Your energy will be greater. Your body will be happier, too.
The crux of our program revolves around the fact that we freeze everything.
We use ziplock bags, fill them with the food, squish the air out and freeze them flat in the freezer. That way, they stack very efficiently in the insulated lunch bag. When you get into your room at night, you can cover them with ice or put them in the refigerator. They will keep for a long while this way. Things will vary, of course, based on the way you handle food, following proper techniques. My husband has figured out how to manage them for at least 3 and sometimes 4 days. He eats the most perishable stuff first.
My husband heard of a flight attendant who freezes jello cups, which act as ice blocks for her bag as well. Good idea.
A few examples of the kinds of things that we make are:
1. Non-microwave dependent--meaning if you take them out in the morning, they will be ready to eat by lunch and don't need heating
Quesadillas-using two whole wheat tortillas with cheese and salsa in between
which are cooked, cooled, cut into 6-8 wedges
and frozen
Grilled Cheese&Ham Sandwiches-cooked, cooled, cut into 4's and frozen
Good Ol' PB&J on Really good whole grain bread-......as above
2. Microwave dependent
Wholewheat Pancakes and Scrambled Eggs, with syrup and butter frozen in
another ziplock
Omlettes
Brown Rice and Stirfry
Wholewheat Pasta and Red Sauce
Mashed Potatoes (Dan Quayle, where are you!) and Meat/Steamed Veggies
Any Leftovers from that really good meal you just made anyway
My husband supplements these things with fresh fruit, etc., as well
Just some ideas........
