Pantry Raid: Spinach-Tomato Alfredo with Rotini

Want to see more posts from Meal Prep Week? Search for #MealPrepWeek or see a recap of all of the posts here.

I came home hungry from work one day and was too lazy to make something from scratch. It happens, right? Rather than resulting to take-out, I peeked around in my pantry and freezer for pasta, a jarred sauce, cheese, and some veggies to make this tasty Alfredo pasta dish in about a half-hour or less.

Here’s how I make it. To make things easy, it starts with a good, jarred pasta sauce.

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On Pinterest: “BYOL” (Bring Your Own Lunch)

We’ve all carried a lunch box at least once in our lifetime. Maybe for some of us, though, the last time we likely got into the routine of bringing a lunch from home dated back to grade school.

Taking lunch to work for me has been hit-or-miss. Sometimes I remember, and other times my lunch ends up forgotten in the fridge or on the kitchen counter as I’m rushing out the door. Some of these ideas, though, just may inspire me to plan ahead to bring lunch more often.

See ideas for easy lunches to make, pack, and take to work curated from Pinterest.

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The 3 Must-Have Kitchen Tools for Meal Prepping

Want to see more posts from Meal Prep Week? Search for #MealPrepWeek or see a recap of all of the posts here.

Earlier this week, I offered tips for how to make the process of meal prepping more enjoyable. My meal prep wouldn’t be successful if not for a few key supplies that are versatile and inexpensive enough to be in everyone’s kitchen.

For a small investment in just three tools, you’ll be able to neatly weigh, pack, and organize your food for stress-free eating when your schedule gets busy. Here’s what they are.

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Pantry Raid: Make-and-Freeze Stir-fry Meals

Want to see more posts from Meal Prep Week? Search for #MealPrepWeek or see a recap of all of the posts here.

Take-out is expensive and not really that great for you. Fortunately, it is really easy to make at home — especially with frozen ingredients that you can assemble, portion, and freeze ahead of time.

For the past few years I’ve made these make-and-freeze bagged meals. These are similar to ones that you can buy in the frozen section at the store, but customizable with the quantities and ingredients that you want to include. They’re also cheaper and healthier, in many cases, since you know exactly what you’re putting into them and can add the sauce later to your taste.

My two favorite meals to make are veggie stir-fry with soy chicken (or “fake chicken,” as my family likes to call it) and shrimp with broccoli. I combine all of the ingredients, sans sauce, in a bowl and use a cup measure to portion into quart- or gallon-sized freezer bags, mark with the number of servings, and pop in the freezer. They’re very simple to assemble, and even quicker to heat up and serve. Here’s how I make them.

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The 3 Key Things You Need to Know About Meal Prepping

Want to see more posts from Meal Prep Week? Search for #MealPrepWeek or see a recap of all of the posts here.

A year ago I took on a project that had me waking up early and commuting back-and-forth to Philly for work each day. On most days, I didn’t mind the drive; it was a nice change in routine that gave me plenty of time to catch up on a few podcasts as well as episodes of Howard Stern.

Re-establishing good habits, like taking time on the weekends to plan meals and outfits for the upcoming week, made my life a lot easier. One of my biggest challenges — the scramble to figure out what to put together for dinner at the end of the day, or saying screw it and stopping to eat at a restaurant on the way home — was eliminated, thanks to advance meal prep and big-batch cooking on the weekends.

There are a lot of meal prep resources and recipes available out there, but the three best tips that I can offer –those that were tried, tested, and successful for me — are these.

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