Do you know of any heavy duty containers?

I use the ziploc or Glad semi disposeable containers. I like having a bunch of the cheap ones in multiple sizes around then if something happens to it I won't freak out ( like I used to with my tupperware) I tend to make on the weekend and then keep 2-3 days in the fridge and freeze some for later. turkey Chili is great to freeze, as well as cooked chicken breasts (dress them up in different ways, marinara, salsa, in whole wheat tortillas for wraps, in a salad (although I hate salads) stir fry.
I have my hubby grill a huge package from costco and work that in for weeks from the freezer.
good luck!:flowerforyou:

If you're going to reheat the food, try pyrex glass containers. They're a bit pricier, but they last a lot longer than plastic. They don't stain, they don't melt, and they don't leach chemicals into your food. For things that you're not going to put in the microwave, plastic containers from Glad or Ziploc are fine.

I'm also trying to cut out most of the processed food so I can keep my sodium intake way down. It can be a lot of work to do all that preparation on your own! What I've learned though is that it's a lot easier if you plan a whole week ahead everything you're going to eat, for every meal and snack. I also do some of the prep work for dinner either on the weekend or the night before if I am planning something more time consuming. And I always pack my lunch the night before so I'm not scrambling around in the morning. I've taken to making a big pot of soup on the weekend and taking it every day so packing my lunch is a real no-brainer and takes me all of five minutes. Since I eat the same thing all week for lunch, I make sure that dinner is more exciting and I eat something different every night.

I have been freezing leftover in baggies or use my food saver. I just measure and weigh everything for one serving and mark it. Leftover pasta, sauce, chicken. I tend to eat leftovers from super for lunch but when I get in a jam I just grab pasta or sauce or get a jar of alfredo sauce measure the serving size pour over your frozen chicken, frozen pasta and frozen broccoli. Or make a batch of chili, taco meat beef or chicken, meatloaf.

You could also you canning jars to freeze in. If you are going to be reheating glass is saver.

Sometimes I will cook on the weekend. But when I'm making something I will make extra serving so I can freeze it.

For breakfast I eat the Kashi oatmeal or Kashi cereal. I like the blueberry one a lot. Hard boiled eggs, fried egg on a 100 calorie english muffin or bagel with cheese sometime ham or bacon. A parfait measure your friut and pour in vanilla yogurt. I add the garnole right before I eat it.

If you use a food saver it would last longer because you are getting the air all out and it is less likely to get freezer burn. It doesn't stay in the freezer long in my house use it up pretty quickly. But it is a way to get some variety in your meals for the week. Some things don't freeze great either like potatoes they get a little grainy.