Recipe for simple, portable dinner meal?

Cueball said:

Greetings,

I have a recipe question.

First, a bit of background: my job puts me in a position where I can't
go home to eat dinner but I need to bring it with me in the morning
and eat it on the job.

Previously, I made lasagna since it's fairly straightforward to make,
is filling, and cuts in portions that can be individually frozen and
transported very easily. However, I've concluded that all the carbs in

(snippage)

Quoted message said:

TIA,
-Mark

Here are some ideas (no recipes at this point). Most meals are easily
transportable and a lot of them can be frozen in individual servings. Think
about doing a pot roast of beef or oven-roasted chicken.

Now, with the pot roast it doesn't have to be a typical pot roast with
potatoes, carrots, etc. You can just do the beef, thicken the liquid for a
gravy. Then cook some vegetables and freeze serving size portions. Vary
the vegetables with each frozen meal. Same thing with the chicken.

If you're not totally against carbs but just don't want to eat pasta every
day, cooked rice freezes well and it's something a lot of people don't think
about freezing. I've successfully frozen mashed potatoes, too.

Stew is another good choice and stew doesn't have to be beef; there are
recipes for chicken stews out there. They can also be frozen. Chopped
potatoes in frozen stew might get a little mushy but it can be done.

An important (IMHO) consideration is what you are transporting the meals in.
Invest in some of those inexpensive freeze & serve containers. I have a few
of those "separated plates" (IIRC Rubbermaid) so I can portion (for example)
sliced beef in gravy in one section, rice in another, a veggie in the other.
Freeze; reheat in the microwave at work.

I'm sure you'll get some good ideas from others here.

Jill

jmcquown said:

Cueball said:

Greetings,

I have a recipe question.

First, a bit of background: my job puts me in a position where I can't
go home to eat dinner but I need to bring it with me in the morning
and eat it on the job.

Previously, I made lasagna since it's fairly straightforward to make,
is filling, and cuts in portions that can be individually frozen and
transported very easily. However, I've concluded that all the carbs in

(snippage)

Quoted message said:

TIA,
-Mark

Here are some ideas (no recipes at this point). Most meals are easily
transportable and a lot of them can be frozen in individual servings. Think
about doing a pot roast of beef or oven-roasted chicken.

Quoted message said:

Stew is another good choice and stew doesn't have to be beef; there are
recipes for chicken stews out there. They can also be frozen. Chopped
potatoes in frozen stew might get a little mushy but it can be done.

An important (IMHO) consideration is what you are transporting the meals in.
Invest in some of those inexpensive freeze & serve containers. I have a few
of those "separated plates" (IIRC Rubbermaid) so I can portion (for example)
sliced beef in gravy in one section, rice in another, a veggie in the other.
Freeze; reheat in the microwave at work.

I'm sure you'll get some good ideas from others here.

Jill

I am in this situation a lot also. Often times, since I work a 12
hour shift, I don't get a break til about 8 hours into the shift,
especially if it is really busy.

I have gotten those insulated lunch bags, along with several "blue
ice" blocks.
I usually cook enough at home, so that I can take leftovers with me to
work. Roast chicken is a favorite of mine, as well as various type
stews. And soup. Soup (especially a full meal soup) and salad and
fruit is a great dinner, in my book. And stir fries... The options
are endless, really. Soup freezes easily and can be portioned out
into serving sized containers before freezing, to put in your
lunchpack for work.

I am watching the carbs too, so I know where you are coming from. It
doesn't have to be pasta, or heavy carb ladened stuff. A lot of the
stuff that you would eat for dinner, can transport easily to be
reheated at work.

Christine

Cueball said:

Greetings,

Quoted message said:

So I'm looking for a meal that is similar, but lower in carbs/higher
in protein, that is:
(a) not too hard to make
(b) freezes well
(c) can be consumed in portions
(d) is filling

Any ideas would be much appreciated!

TIA,
-Mark

Hey Mark,

Beef chili is something that freezes well in portions and is a breeze to
make. Soup is another that works as well. If you want some recipes
just ask.

jmcquown said:

I'm sure you'll get some good ideas from others here.

I thought you would recommend soup!
--

Practice safe eating. Always use condiments.

On Sat, 11 Feb 2006 13:47:14 -0800, sf <[email hidden]>

Quoted message said:

jmcquown said:

I'm sure you'll get some good ideas from others here.

I thought you would recommend soup!

Since the soup queen didn't mention soup, I decided to mention it. She
must be losing her touch..she is falling down on the job...LOL

Christine, running away from Jill....

"Cueball" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

So I'm looking for a meal that is similar, but lower in carbs/higher
in protein, that is:
(a) not too hard to make
(b) freezes well
(c) can be consumed in portions
(d) is filling

This is on my "must try" list. I saw it in the newspaper once, and clipped
it, but haven't made it yet. I read the reviews on epicurious.com (where I
copied it from), and people seemed enthusiastic about it (though some felt
it cried out for pasta underneath or bread on the side...). Might be
something to try.

Sweet Italian Sausage Casserole

If you don't have margarine, 2 to 3 additional tablespoons of olive oil
will do, as the sausages release some fat. Two ounces of cheese is a small
amount, but that's all you'll need to tie the dish together.

2 tablespoons margarine
2 tablespoons olive oil
8 ounces sweet Italian sausage, casings removed
1 cup diced (1/2-inch) eggplant
1 cup diced (1/2-inch) zucchini
1 cup diced (1/2-inch) red or green bell pepper
1/4 cup chopped onion
2 cloves of garlic, minced
1 can (28 ounces) Italian plum tomatoes, drained and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
Cayenne or black pepper, to taste
2 ounces grated mozzarella cheese

1. Melt the margarine with the oil in a nonstick pan over medium-low heat.
Add the sausage meat and cook for 10 minutes, breaking up the meat with a
spoon. Remove to a bowl with a slotted spoon; reserve.
2. To the same pot, add the eggplant, zucchini, bell pepper, onion and
garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes.
Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne.
Reduce the heat and simmer for 15 minutes.

3. Spoon the mixture into an 8x9-inch, oven-to-table baking dish to fit and
sprinkle with the mozzarella cheese. Bake in a 350°F preheated oven until
the cheese melts, about 15 to 20 minutes. Per serving: 410 calories, 18g
carbohydrates, 14g protein, 32g fat, 50mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.

Makes 4 servings.

Simply Delicious® by Sheila Lukins
PARADE®
September 2002

Cueball said:

Greetings,

I have a recipe question.

First, a bit of background: my job puts me in a position where I can't
go home to eat dinner but I need to bring it with me in the morning
and eat it on the job.

Previously, I made lasagna since it's fairly straightforward to make,
is filling, and cuts in portions that can be individually frozen and
transported very easily. However, I've concluded that all the carbs in
lasagna are probably not the best for me, especally if my entire meal
consists of just that, day after day.

So I'm looking for a meal that is similar, but lower in carbs/higher
in protein, that is:
(a) not too hard to make
(b) freezes well
(c) can be consumed in portions
(d) is filling

Any ideas would be much appreciated!

TIA,
-Mark

Sandwiches. You can make a week's supply at the weekend and freeze them.
Use wholegrain bread so you get the benefit of the low GI (in my young
day we used to say, it's more sustaining), this will help prevent the
late afternoon low blood sugar slump.

Anything is filling if you eat enough of it.

Christine

sf said:

jmcquown said:

I'm sure you'll get some good ideas from others here.

I thought you would recommend soup!

I nearly did but I knew others would bring it up 🙂

This looks delicious, so I'm going to give it a try.

Thanks to everyone for the suggestions!
-Mark

On Sun, 12 Feb 2006 00:17:58 GMT, "Chris" <[email hidden]>

Quoted message said:

"Cueball" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

So I'm looking for a meal that is similar, but lower in carbs/higher
in protein, that is:
(a) not too hard to make
(b) freezes well
(c) can be consumed in portions
(d) is filling

This is on my "must try" list. I saw it in the newspaper once, and clipped
it, but haven't made it yet. I read the reviews on epicurious.com (where I
copied it from), and people seemed enthusiastic about it (though some felt
it cried out for pasta underneath or bread on the side...). Might be
something to try.

Sweet Italian Sausage Casserole

If you don't have margarine, 2 to 3 additional tablespoons of olive oil
will do, as the sausages release some fat. Two ounces of cheese is a small
amount, but that's all you'll need to tie the dish together.

2 tablespoons margarine
2 tablespoons olive oil
8 ounces sweet Italian sausage, casings removed
1 cup diced (1/2-inch) eggplant
1 cup diced (1/2-inch) zucchini
1 cup diced (1/2-inch) red or green bell pepper
1/4 cup chopped onion
2 cloves of garlic, minced
1 can (28 ounces) Italian plum tomatoes, drained and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
Cayenne or black pepper, to taste
2 ounces grated mozzarella cheese

1. Melt the margarine with the oil in a nonstick pan over medium-low heat.
Add the sausage meat and cook for 10 minutes, breaking up the meat with a
spoon. Remove to a bowl with a slotted spoon; reserve.
2. To the same pot, add the eggplant, zucchini, bell pepper, onion and
garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes.
Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne.
Reduce the heat and simmer for 15 minutes.

3. Spoon the mixture into an 8x9-inch, oven-to-table baking dish to fit and
sprinkle with the mozzarella cheese. Bake in a 350°F preheated oven until
the cheese melts, about 15 to 20 minutes. Per serving: 410 calories, 18g
carbohydrates, 14g protein, 32g fat, 50mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.

Makes 4 servings.

Simply Delicious® by Sheila Lukins
PARADE®
September 2002

Cueball said:

Greetings,

I have a recipe question.

First, a bit of background: my job puts me in a position where I can't
go home to eat dinner but I need to bring it with me in the morning
and eat it on the job.

Previously, I made lasagna since it's fairly straightforward to make,
is filling, and cuts in portions that can be individually frozen and
transported very easily. However, I've concluded that all the carbs in
lasagna are probably not the best for me, especally if my entire meal
consists of just that, day after day.

So I'm looking for a meal that is similar, but lower in carbs/higher
in protein, that is:
(a) not too hard to make
(b) freezes well
(c) can be consumed in portions
(d) is filling

Any ideas would be much appreciated!

TIA,
-Mark

This one works for me. I makeit once and live on it for a week.

HOBO STEW (6 Quart Slow Cooker)

Ingredients:

1 lb any meat except fish (whatever's leftover or on sale)*
1 Tbsp cooking oil
6 cups water or 3 cans beer*
2 cups dried beans ( I prefer mix of limas and red kidneys)
6 Tbsp beef soup base (boullion)*
2 Tbsp worchestershire sauce
2 tsp garlic powder
2 small/med potatos
2 cups sweet peas*
1 large onion*
2 large carrots*
4 stalks celery*
a mix of any available vegatables to fill pot

Preparation:

Soak the beans over night.

Cut the meat, potatos , onion, celery and carrots into small (about3/8 in) pieces.

Mix the meat worchestershire sauce and garlic powder together. In a fryingpan brown the meat in the
cooking oil, drain any excess grease.
When the meat is browned add the onion and celery to the pan and cook until the vegetables are
translucent.

Throw everything into a stewpot or slow cooker, fill to within an inch of the top with any mix of
vegatables of your choice and cook untill the beans are tender.

By the bye my favorite vegatables to add to fill the pot are; green beans, wax beans, bamboo shoots,
water chestnuts, sweet peas, snow peas, mushrooms, bell peppers, whole kernel corn and pretty much
anything that's in season and cheap.

* These are necessary

PS if you partially pre cook the dried beans or use canned it goes a lot faster.

"Cueball" wrote in message >

Quoted message said:

So I'm looking for a meal that is similar, but lower in carbs/higher
in protein, that is:
(a) not too hard to make
(b) freezes well
(c) can be consumed in portions
(d) is filling

Any ideas would be much appreciated!

TIA,
-Mark

A good, full-bodied soup, put in a wide mouth Thermos bottle if you don't
have access to a microwave, might make a change. You could divide it into
separate portions after making it.

Dora