Question for those who meal prep and carry food around
karwowski1992
Posts: 41 Member
How do you heat up the food? Like if everyone wants to go to Wendy's and I have my lunch already packed with me.. do I have to eat it cold?
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Replies
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I would think most restaurants would frown on you bringing your own food in to their place of business.
If you don't want Wendy's - either stay at the office and eat what you brought, or go along and enjoy the camaraderie and eat before/after.0 -
juggernaut1974 wrote: »I would think most restaurants would frown on you bringing your own food in to their place of business.
If you don't want Wendy's - either stay at the office and eat what you brought, or go along and enjoy the camaraderie and eat before/after.
Right. I don't think I'll ever ask a restaurant to heat up food that I brought in since I've worked in a restaurant before and don't want to be 'that person' but I would like to know how people who meal prep do it. They have all their meals ready for the day and I just think it would be such a great help to stay on track.0 -
juggernaut1974 wrote: »I would think most restaurants would frown on you bringing your own food in to their place of business.
If you don't want Wendy's - either stay at the office and eat what you brought, or go along and enjoy the camaraderie and eat before/after.
This.
If you're going to be away from a microwave or other heating device, get a thermos. But I wouldn't take my packed lunch into a restaurant with me.0 -
Serious?0
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CalorieCountChocula wrote: »Serious?
Nope. Just feel like wasting time asking random questions I'm not serious about.0 -
HappyCampr1 wrote: »Do you go out to eat with your co-workers every day? I would find that difficult. My job staggers the shifts and breaks so that we never get to have lunch at the same time. I'm always eating in the break room with workers from other departments.
ETA - if it's just a once a week type thing, I'd just plan to have Wendy's and work it into my day.
Nah. I always eat my lunch at work. It's mostly on weekends when I'm never home but don't feel like eating Wendy's 3-4 times a day.0 -
karwowski1992 wrote: »How do you heat up the food? Like if everyone wants to go to Wendy's and I have my lunch already packed with me.. do I have to eat it cold?
I eat what I brought right before going out to lunch with my co-workers. I just order some ice tea or Coke Zero and enjoy the company.0 -
karwowski1992 wrote: »HappyCampr1 wrote: »Do you go out to eat with your co-workers every day? I would find that difficult. My job staggers the shifts and breaks so that we never get to have lunch at the same time. I'm always eating in the break room with workers from other departments.
ETA - if it's just a once a week type thing, I'd just plan to have Wendy's and work it into my day.
Nah. I always eat my lunch at work. It's mostly on weekends when I'm never home but don't feel like eating Wendy's 3-4 times a day.
I guess I'm confused. If you're out and about with friends, I'd do one meal a day out with them if it's something you're planning.
If you're just out shopping all day, look at either having some lunch bags that can keep food warm, or focus on foods that you can eat cold or room temp. I'm strange, and I don't mind eating all sorts of things cold as long as they aren't straight out of the fridge and very cold (stir fry, roasted vegetables, etc). But there's tons of things like jerky, nuts, cut raw vegetables, hummus, pretzels, etc that can be eaten cool or room temp.
ETA: And I third (or fourth) that I'd never take my own food into another restaurant.0 -
karwowski1992 wrote: »How do you heat up the food? Like if everyone wants to go to Wendy's and I have my lunch already packed with me.. do I have to eat it cold?
Yes.0 -
Preparing your meal
Foil is about to become your new best friend. Grab a sheet of foil large enough to comfortably cover the food/ingredients. You don't want to be cheap on foil here, more is better. Wrap the foil around, creating a package, and crimp the foil tightly. You want a seal all around the food. And then do it again. And then again. Triple-wrapping in foil is the only way to ensure a tight, sealed, safe package.
Cruise-Control Pork Tenderloin - Cooking distance: 250 miles
I like this one because it's soft and tender, and is a great treat for the end of a long journey
Ingredients:
1 large pork tenderloin, butterflied
3 tbsp Dijon mustard
2 tbsp dry white wine
1/2 cup red onion, minced
2 tsp rosemary (fresh), crushed
Salt & pepperer all of the ingredients (except the pork) and spread across the inside of the pork tenderloin. Close up the pork, triple-wrap in foil and place on a medium-hot part of the engine. Turn once (125 miles) during cooking.
Any-city Chicken Wings (sweet) - Cooking distance: 140-200 miles
Is there a better snack food than buffalo chicken wings? I can't think of one, personally. So imagine my delight when I discovered a car-engine recipe. Feel free to swap out ingredients according to how hot/spicy/tangy you like your wings. This is my take on the recipe (the optional ingredients).
Ingredients:
18 chicken wings
1/2 cup ketchup
1 tbsp molasses (optional)
1 cup red wine vinegar
1-2 tsp red pepper flakes
4-6 minced jalapenos
3 cloves garlic
1 tbsp honey (optional)
1 tbsp oregano
1 tsp brown sugar (optional)
Pinch of salt
Fresh black pepper (optional)
Splash of Tabasco Chipotle sauce (optional)
Splash of Worcestershire sauce (optional)
Blend together all of the ingredients (except wings) and pour over chicken wings. Cover tightly in the fridge for at least 24 hours. Drain wings (save the marinade) and divide into three foil packages. Brush with marinade, then triple-wrap each package tightly and place on medium-hot part of the engine. I like my chicken well done so I do the 200 miles, or around 3 1/2 hours.
Good & simple Cajun Shrimp/Crayfish - Cooking distance: 35 miles
I love shrimp, and this is a quick journey. For most, it's an average morning's commute. What a way to start the day...Cajun Shrimp for breakfast.
Ingredients:
1 pound large shrimp or crayfish tails, in shells.
6 small green hot peppers
2 cloves garlic
1 medium onion, finely chopped
Butter or spread
Salt & pepper
Remove seeds from peppers (ouch, they are hot) and mince with the onion and garlic. Butter your foil, add the shrimp and cover with your spicy mixture. Sprinkle a little salt and pepper, then triple-wrap and place in a medium part of the engine. Delicious, seasoned, spicy shrimp or crayfish await.
Eggs On Cheese Pie - Cooking distance: 55 miles
Another good breakfast food, or anytime food. Legend has it that the recipe (minus the cooking method) originated in medieval monasteries. A holy treat.
Ingredients:
Breadcrumbs (Italian or fresh homemade)
1/2 pound mozzarella cheese, cubed
6 eggs (free range folks....be good)
Diced Canadian bacon (optional)
6 empty tuna-fish cans for cooking
Pinch of cayenne and paprika (optional)
Butter or spread.
Salt & pepper.
Wash 6 empty tuna cans and butter the insides. Sprinkle a few tablespoons of breadcrumbs into each can and shake to cover the base evenly. Dump out excess. Now cover with mozzarella (and bacon if desired) then crack an egg on top of each, add seasonings and spices on top, then cover with mozzarella. Wrap cans tightly in foil, place on a hot part of the engine with good contact for the base of each can, and after 55 miles they should be good. If not, keep driving till the cheese has melted.
Pat's Provolone Porsche Potatoes - Cooking distance: 55 miles
Good for vegetarians and a great side dish, this is simple, tasty car engine cooking.
Ingredients:
1/2 pound new potatoes
1 cup milk
1 cup water
2 ounces grated aged provolone (or my favorite, aged cheddar)
Butter
Salt & pepper
Peel and slice potatoes to 1.4 inch thick. Place in a saucepan with the milk and water and simmer 10 mins. Drain, then spread onto heavily buttered foil. Sprinkle with your cheese (or cheeses, experiment with flavors) and seasonings. Sprinkle with butter, triple-wrap and place around medium-hot parts of the engine. Delicious.
And finally, practice makes perfect.
You aren't going to get all of this right first time. Experiment with different ingredients, different parts of the engine and different cooking time.0 -
Michael190lbs wrote: »Preparing your meal
Foil is about to become your new best friend. Grab a sheet of foil large enough to comfortably cover the food/ingredients. You don't want to be cheap on foil here, more is better. Wrap the foil around, creating a package, and crimp the foil tightly. You want a seal all around the food. And then do it again. And then again. Triple-wrapping in foil is the only way to ensure a tight, sealed, safe package.
Cruise-Control Pork Tenderloin - Cooking distance: 250 miles
I like this one because it's soft and tender, and is a great treat for the end of a long journey
Ingredients:
1 large pork tenderloin, butterflied
3 tbsp Dijon mustard
2 tbsp dry white wine
1/2 cup red onion, minced
2 tsp rosemary (fresh), crushed
Salt & pepperer all of the ingredients (except the pork) and spread across the inside of the pork tenderloin. Close up the pork, triple-wrap in foil and place on a medium-hot part of the engine. Turn once (125 miles) during cooking.
Any-city Chicken Wings (sweet) - Cooking distance: 140-200 miles
Is there a better snack food than buffalo chicken wings? I can't think of one, personally. So imagine my delight when I discovered a car-engine recipe. Feel free to swap out ingredients according to how hot/spicy/tangy you like your wings. This is my take on the recipe (the optional ingredients).
Ingredients:
18 chicken wings
1/2 cup ketchup
1 tbsp molasses (optional)
1 cup red wine vinegar
1-2 tsp red pepper flakes
4-6 minced jalapenos
3 cloves garlic
1 tbsp honey (optional)
1 tbsp oregano
1 tsp brown sugar (optional)
Pinch of salt
Fresh black pepper (optional)
Splash of Tabasco Chipotle sauce (optional)
Splash of Worcestershire sauce (optional)
Blend together all of the ingredients (except wings) and pour over chicken wings. Cover tightly in the fridge for at least 24 hours. Drain wings (save the marinade) and divide into three foil packages. Brush with marinade, then triple-wrap each package tightly and place on medium-hot part of the engine. I like my chicken well done so I do the 200 miles, or around 3 1/2 hours.
Good & simple Cajun Shrimp/Crayfish - Cooking distance: 35 miles
I love shrimp, and this is a quick journey. For most, it's an average morning's commute. What a way to start the day...Cajun Shrimp for breakfast.
Ingredients:
1 pound large shrimp or crayfish tails, in shells.
6 small green hot peppers
2 cloves garlic
1 medium onion, finely chopped
Butter or spread
Salt & pepper
Remove seeds from peppers (ouch, they are hot) and mince with the onion and garlic. Butter your foil, add the shrimp and cover with your spicy mixture. Sprinkle a little salt and pepper, then triple-wrap and place in a medium part of the engine. Delicious, seasoned, spicy shrimp or crayfish await.
Eggs On Cheese Pie - Cooking distance: 55 miles
Another good breakfast food, or anytime food. Legend has it that the recipe (minus the cooking method) originated in medieval monasteries. A holy treat.
Ingredients:
Breadcrumbs (Italian or fresh homemade)
1/2 pound mozzarella cheese, cubed
6 eggs (free range folks....be good)
Diced Canadian bacon (optional)
6 empty tuna-fish cans for cooking
Pinch of cayenne and paprika (optional)
Butter or spread.
Salt & pepper.
Wash 6 empty tuna cans and butter the insides. Sprinkle a few tablespoons of breadcrumbs into each can and shake to cover the base evenly. Dump out excess. Now cover with mozzarella (and bacon if desired) then crack an egg on top of each, add seasonings and spices on top, then cover with mozzarella. Wrap cans tightly in foil, place on a hot part of the engine with good contact for the base of each can, and after 55 miles they should be good. If not, keep driving till the cheese has melted.
Pat's Provolone Porsche Potatoes - Cooking distance: 55 miles
Good for vegetarians and a great side dish, this is simple, tasty car engine cooking.
Ingredients:
1/2 pound new potatoes
1 cup milk
1 cup water
2 ounces grated aged provolone (or my favorite, aged cheddar)
Butter
Salt & pepper
Peel and slice potatoes to 1.4 inch thick. Place in a saucepan with the milk and water and simmer 10 mins. Drain, then spread onto heavily buttered foil. Sprinkle with your cheese (or cheeses, experiment with flavors) and seasonings. Sprinkle with butter, triple-wrap and place around medium-hot parts of the engine. Delicious.
And finally, practice makes perfect.
You aren't going to get all of this right first time. Experiment with different ingredients, different parts of the engine and different cooking time.
Not that I've ever tried this, but I feel like this could go wrong really fast...0 -
Michael190lbs wrote: »Preparing your meal
Foil is about to become your new best friend. Grab a sheet of foil large enough to comfortably cover the food/ingredients. You don't want to be cheap on foil here, more is better. Wrap the foil around, creating a package, and crimp the foil tightly. You want a seal all around the food. And then do it again. And then again. Triple-wrapping in foil is the only way to ensure a tight, sealed, safe package.
Cruise-Control Pork Tenderloin - Cooking distance: 250 miles
I like this one because it's soft and tender, and is a great treat for the end of a long journey
Ingredients:
1 large pork tenderloin, butterflied
3 tbsp Dijon mustard
2 tbsp dry white wine
1/2 cup red onion, minced
2 tsp rosemary (fresh), crushed
Salt & pepperer all of the ingredients (except the pork) and spread across the inside of the pork tenderloin. Close up the pork, triple-wrap in foil and place on a medium-hot part of the engine. Turn once (125 miles) during cooking.
Any-city Chicken Wings (sweet) - Cooking distance: 140-200 miles
Is there a better snack food than buffalo chicken wings? I can't think of one, personally. So imagine my delight when I discovered a car-engine recipe. Feel free to swap out ingredients according to how hot/spicy/tangy you like your wings. This is my take on the recipe (the optional ingredients).
Ingredients:
18 chicken wings
1/2 cup ketchup
1 tbsp molasses (optional)
1 cup red wine vinegar
1-2 tsp red pepper flakes
4-6 minced jalapenos
3 cloves garlic
1 tbsp honey (optional)
1 tbsp oregano
1 tsp brown sugar (optional)
Pinch of salt
Fresh black pepper (optional)
Splash of Tabasco Chipotle sauce (optional)
Splash of Worcestershire sauce (optional)
Blend together all of the ingredients (except wings) and pour over chicken wings. Cover tightly in the fridge for at least 24 hours. Drain wings (save the marinade) and divide into three foil packages. Brush with marinade, then triple-wrap each package tightly and place on medium-hot part of the engine. I like my chicken well done so I do the 200 miles, or around 3 1/2 hours.
Good & simple Cajun Shrimp/Crayfish - Cooking distance: 35 miles
I love shrimp, and this is a quick journey. For most, it's an average morning's commute. What a way to start the day...Cajun Shrimp for breakfast.
Ingredients:
1 pound large shrimp or crayfish tails, in shells.
6 small green hot peppers
2 cloves garlic
1 medium onion, finely chopped
Butter or spread
Salt & pepper
Remove seeds from peppers (ouch, they are hot) and mince with the onion and garlic. Butter your foil, add the shrimp and cover with your spicy mixture. Sprinkle a little salt and pepper, then triple-wrap and place in a medium part of the engine. Delicious, seasoned, spicy shrimp or crayfish await.
Eggs On Cheese Pie - Cooking distance: 55 miles
Another good breakfast food, or anytime food. Legend has it that the recipe (minus the cooking method) originated in medieval monasteries. A holy treat.
Ingredients:
Breadcrumbs (Italian or fresh homemade)
1/2 pound mozzarella cheese, cubed
6 eggs (free range folks....be good)
Diced Canadian bacon (optional)
6 empty tuna-fish cans for cooking
Pinch of cayenne and paprika (optional)
Butter or spread.
Salt & pepper.
Wash 6 empty tuna cans and butter the insides. Sprinkle a few tablespoons of breadcrumbs into each can and shake to cover the base evenly. Dump out excess. Now cover with mozzarella (and bacon if desired) then crack an egg on top of each, add seasonings and spices on top, then cover with mozzarella. Wrap cans tightly in foil, place on a hot part of the engine with good contact for the base of each can, and after 55 miles they should be good. If not, keep driving till the cheese has melted.
Pat's Provolone Porsche Potatoes - Cooking distance: 55 miles
Good for vegetarians and a great side dish, this is simple, tasty car engine cooking.
Ingredients:
1/2 pound new potatoes
1 cup milk
1 cup water
2 ounces grated aged provolone (or my favorite, aged cheddar)
Butter
Salt & pepper
Peel and slice potatoes to 1.4 inch thick. Place in a saucepan with the milk and water and simmer 10 mins. Drain, then spread onto heavily buttered foil. Sprinkle with your cheese (or cheeses, experiment with flavors) and seasonings. Sprinkle with butter, triple-wrap and place around medium-hot parts of the engine. Delicious.
And finally, practice makes perfect.
You aren't going to get all of this right first time. Experiment with different ingredients, different parts of the engine and different cooking time.
0 -
If it's just the weekends, then I'd simplify things and bring things that don't need to be heated up or kept warm. Weather permitting, could you maybe have the others pick up their fast food and then meet at a park or somewhere to eat together? I'm not completely sure I have the situation accurate though, so I could be wrong.0
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karwowski1992 wrote: »CalorieCountChocula wrote: »Serious?
Nope. Just feel like wasting time asking random questions I'm not serious about.
Smartypants makes me giggle0 -
nutmegoreo wrote: »karwowski1992 wrote: »CalorieCountChocula wrote: »Serious?
Nope. Just feel like wasting time asking random questions I'm not serious about.
Smartypants makes me giggle
Ugh, the rest of my post was cut off. I would bring stuff that is suitable to be eaten cold. Cut up veggies, salads. I like bringing a wrap to put the salad in. Very filling. I just keep things separate so it doesn't get mushy.0 -
I have minimal will power LOL so I actually only meal prep for the work week. I have my breakfast, lunch, dinner and snacks planned out and try to stick to those.
Now when the weekend comes around and I know I'll be eating out with people I research the place in advance. Even the most unhealthy fast food restaurant has items on their menu that allow you to get your macros in and stay within your calorie goal for the day.0 -
I spend a lot of my time on weekends running errands so I understand what you are saying. I will try to eat before I go, and then I pack bottled water and snacks to eat while running around. If I must stop somewhere to eat, I check the calories before I even order, usually while I am in the parking lot. So for example Wendy's, I can have a grilled chicken wrap and small chili for less than 500 calories. Chipotle I can get for 590.0
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Do you not have a microwave where you work? I used to travel 500+ miles a week in my car for work and had no access to a fridge/microwave/etc. I packed my lunch with an ice block and would stop at a gas station or Meijer store cafe and use the microwave there.0
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If it's just the weekends, then I'd simplify things and bring things that don't need to be heated up or kept warm. Weather permitting, could you maybe have the others pick up their fast food and then meet at a park or somewhere to eat together? I'm not completely sure I have the situation accurate though, so I could be wrong.
Going out with friends was just an example. It's mostly me running errands and being so hungry that I just cave and get food I should be eating (or I can eat... but not multiple times a day). There are many tips you guys have given that I'm definitely using though. Some I can't believe I haven't thought of already.0 -
I use a food thermos and do take my food with me/ where I live restaurants are very accommodating espcially that the group as a whole is spending money there- so I've never had problem taking my fruit /food along etc. Food thermos keeps food hot for hours/ I take noodles, soups or whatever I fancy. Don't feel pressured into eating what you don't want- have a drink from them and enjoy your own healthy choices
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karwowski1992 wrote: »If it's just the weekends, then I'd simplify things and bring things that don't need to be heated up or kept warm. Weather permitting, could you maybe have the others pick up their fast food and then meet at a park or somewhere to eat together? I'm not completely sure I have the situation accurate though, so I could be wrong.
Going out with friends was just an example. It's mostly me running errands and being so hungry that I just cave and get food I should be eating (or I can eat... but not multiple times a day). There are many tips you guys have given that I'm definitely using though. Some I can't believe I haven't thought of already.
If you're just out running errands, stick a couple of protein bars in your glove box and wait until you get home to have a meal. I do meal prep too, but I don't just randomly carry a full meal around at all times.0 -
I bring my own food to restaurants often. I am a celiac and most fast food places can't feed me safely anyways.
If I do bring my own food I always order something, even if it is just a coffee, and I try to be discreet about it. It is usually just a cold lunch. Something simple.0 -
If you're out and hungry with no food packed, look for a market instead of fast food. You'll save a lot of money, and have infinitely more good options. Yogurt, salads, fruit and veg, cheese and crackers, deli meat (plain or buy a small roll to make a sandwich).
I always have a large bottle of water in my car anyway, and I tend to keep a regular fork in my car in case I "must" have a take-out salad. I can't stand to eat salad with a plastic fork.0
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