Make-Ahead Meals

ksalcido8

Well, it's been a pretty good summer. But my last semester starts up in 3 weeks and it's a doozy. I'm taking 6 classes and working 15 hours/week. I know already I'm not going to have time to cool during the week except maybe Wednesday night, but even that will be pushing it. Luckily I have Sunday and every other Saturday off. So I'm going to have to start cooking a weeks worth of meals every weekend. Another issue is that I don't have access to a microwave during lunch for at least 3 days/week. Anyone been through something similar and/or have any suggestions?

abadvat

yes and within 2 weeks i hated the world, the people on earth and my life - clean your salads, batch cook different types of vegetables prepped in different type of ways, boil all the eggs you will need, clean your fruits, cook rice, potatoes etc.... buy a crap tone of tupperware and eventually assemble.
Can also cook the meat in advance if you really want to but after 2 days it will be dry and close to tasteless.
I have been in your same type of situation in terms of time restraints / busy schedule but after loosing faith in human kind i decided to get out of bed 30 minutes earlier and prep my meals every morning.

RodaRose

Pack lunches in an insulated bag that keeps them cold or hot --whichever you need.
Make things easy for yourself. Sometimes, we try hard to be perfect when we are already doing "good enough."

Queenmunchy

I batch cook everything and freeze it in portions. Soup, stew, chili, curry, stir fry, stuffed peppers, and more.

Invest in a wide mouth thermos - my daughter uses Tupperware brand and the food I pack for her is still hot at lunchtime.

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cee134

For microwave-less lunches, do fruit, salad and/or a sandwich. I also have dried fruit, nuts, and healthy granola at work for snacks.
I prep my breakfasts for the week, saves time in the morning. I do lunches too, usually the night before.
For dinner at the beginning of the week I cook a bunch of lentils, grains, whatever else that is fine for the week, whatever keeps fine for the week. Then add that (either as sides or as a meal) to what ever I'm cooking. I have frozen vegetables and just heat it up, spice it, add whatever sides. Done in 15 -20 minutes. Also very healthy and I hit my nutrition goals and calorie goals by the end of the day.

I'm not as busy as you, just lazy and tired after work and want something fast when I get home, but also healthy.

cee134

Also this may give you some good ideas.
12 Brilliant Meal Prep Ideas to Free Up Your Time

RachelElser

have you tried Mason jar salads?

ashcky

I'm doing microwave less lunches with school starting up. Tuna salad with white beans and avacado, chicken salad, egg salad, lettuce wraps with lunch meat, and I just found some awesome salad recipes that look sooooo good. Crock pot or one skillet meals will be a lot of what we are eating since school is starting. I really won't have a lot of time to cook unless it's F-Su

ashcky

I plan on prepping my meals on Sundays for the week.

BigTandthesquatters

I am not quite as crowded with my time but maybe I can help with dinner. I go to and get pre-cut stir fry vegetables(best ones are at Trader Joe's) and cheap sirloin steaks. I cut the steaks into strips and freeze 6oz portions. I take a portion out before I leave home, and when I get home its fire up the wok. Make myself some beef stir fry, and rice. I am single and just use the single serve microwave rice. I can have dinner together in 15 minutes. Also works with chicken. If you go the chicken route use B/S thighs they're more forgiving if overcooked and have more flavor than the breasts.

pdxwine

RodaRose wrote: »

Pack lunches in an insulated bag that keeps them cold or hot --whichever you need.
Make things easy for yourself. Sometimes, we try hard to be perfect when we are already doing "good enough."

Yes, this is a great answer. Add an ice pack to the bag and you are fine.

My car is my office. I take my lunch (a tuna wrap) with me every day. I keep it in a insulated wine bag (my profession) with an ice pack. I used the hard sided ice packs not the soft, squishy ones. Even on hot days, my tuna stays cold.

Queenmunchy

LiftingLady5 wrote: »

Queenmunchy wrote: »

I batch cook everything and freeze it in portions. Soup, stew, chili, curry, stir fry, stuffed peppers, and more.

Invest in a wide mouth thermos - my daughter uses Tupperware brand and the food I pack for her is still hot at lunchtime.

With school starting soon and crazy crazy busy sports season looming....I am going to be trying this batch cooking a freezing in portions approach. Thats a great idea. Do you take a portion out in the morning for that evenings dinner or do you thaw it in the microwave when needed?

I just take it out of the freezer and microwave to thaw or even sometimes thaw then broil (like with homemade freezer burritos or chicken/veggie nuggets).