Favorite Kitchen Tools: Reusable Sandwich & Snack Bags

I’m not perfect by any means, but I do like to try to tread somewhat lightly on this Earth. I am learning new ways to do this often enough to feel like I’m making a little bit of a difference. Being eco-friendly is important. I’m happy as can be that come April here in Maine everyone will be expected to bring reusable bags with them to the store, I now have stainless steal straws at my house, and I signed up for a monthly MightyFix by Mighty Nest more than a year ago. (Yes, that is an affiliate link, because I use their products and love them! I will be compensated if you click on the link and sign up.)

Because I signed up for this service ($11.00 per month at the time of this posting.), I’ve been introduced to some great products. Many times the item they have sent has even been worth more than that $11.00 and, because I am a member, I get discounts on anything else I buy from them.

I don’t like to spend all kinds of money on cheaply made things, but I don’t mind paying for things of good quality – especially when a discount is offered.

These baggies are two of my top favorite things in my kitchen right now, and I use them when packing my meals for work. I pack for four meals during my weekend shifts, and find these super helpful. I don’t make sandwiches, so the larger bag is used for other foods. The snack baggie is the perfect size for trail mix.

You could also use them for sweet potato chips, Paleo crackers,  throat lozenges when you are sick, Paleo cookies, and more. I have used the snack baggie for my vitamin C tablets during the winter months, and kept them in by tote bag so I always had some near.

Once I learn how to make Paleo sandwich bread, I will be using the bigger baggie for that purpose. These come in handy for school/work lunches, hikes, day trips, and more.

Sign up for MightyFix and get a surprise in your mailbox. (Again, this is an affiliate link. See above note.) It’s like a present every single month.

Do you use these types of baggies? What are your experiences with them? And, if you shop through MightyNest, let us know your experiences with that.

~ Shannon

Cottage Pie Work-Week Meals

This week I thought I’d post about a simple work-week meal based around the cottage pies I made the other day. They’ve been delicious, so far.

I froze enough for my four shifts at The Inn and, when I took them out of the freezer this evening to prepare them for tomorrow’s trip to work, I added just a couple of things to the containers. Organic carrots and grapes that taste absolutely amazing. Snacks for the weekend will be sliced cucumber.

I don’t care what anyone says, I can taste the difference between organic food and the other foods. Does anyone else? Is it just me?

This simple meal will fill me up during my shifts at work, in a healthy way. Can’t beat that.

~ Shannon

 

 

Busy Cooks Guide to Easy Meal Prep

I know what it’s like, being so busy you don’t have time to prepare healthy meals and snacks at home. Things get crazy-busy sometimes, and there does not seem like enough time to do all that we have to do.

But there are things that will help to make meal prep easy during the busier times life will throw at you, and I want to share with you what tactics I use to create quick, easy meals when life is too hectic.

Spend an afternoon preparing

If you have a few hours, it’s a good idea to prepare some things in advance. Here are a few things I do, depending on the time of year:

  • Make tortilla wraps and place them in the refrigerator between sheets of parchment paper. I find a recipe online for Paleo wraps, and use that.
  • Wash and cut up vegetables. Store in containers in the refrigerator. Use ends and greens when making stock.
  • Place fruit in bowls to grab when you want a snack or are in a hurry.
  • Prepare lunches for work or school so you can easily grab them before leaving.
  • Make a vegetable stock and store it in the refrigerator for use during the week. Any extra can go into the freezer. Use ends and greens, as well as any leftover vegetables that won’t get eaten fresh.
  • Roast a chicken, then cut it up into serving sizes and refrigerate. Freeze what you wont use in the next four days.
  • Make chocolate sauce and store in canning jars in the refrigerator. Use this with fresh fruit if you are wanting a dessert-type item.
  • Make energy balls and store three to a small container.

Buy frozen seafood

I like to check out the frozen seafood section to see what I might be able to use for meals during the week. Scallops and shrimp are easy to prepare, and can be used in many food combinations.

This week I found bags of raw, peeled, deveined, tail-on shrimp for $5.00, so I picked one up. I’ll keep it in the freezer, and take some out whenever I want to make a dish.

What will I use the shrimp for? Any number of things, including:

Make a soup

Soups are a wonderful way to add vegetables to your menu. Just throw the ingredients in a pot on the stove – or in a crock – and cook at the beginning of the week. This could be done on a prep day.

My best friend will cook up a huge pot all at once, and I just love my chicken and vegetable soup and my sausage and pineapple one.

I put servings of soup in small canning jars after they’ve cooled some, and place those in the refrigerator. They are easy to warm when you are short on time, and taste great.

Know what fruits can be stored near each other

A few medium size mixing or fruit bowls will hold a lot of fruit. Place citrus vegetables in one, apples and pears in another, and bananas and grapes in the third. One can be used as a centerpiece at the table, and the other two can be placed at either end of the counter.

School and work lunches

I usually put these together during a prep day, because I’m already doing related tasks. All I’m really doing is packing things up a little differently than in spend an afternoon preparing above.

I have a shelf specifically for work meal items, and organize the containers and other items in a way that makes things easy to grab. I work 5 shifts in four days, and will bring everything I put together on the first day.

While cutting up vegetables, I’ll have five containers reserved for work. Into each of those, I’ll put a few servings of vegetables, a few cut up berries or some grapes, and a serving of meat, unless the meat will be in soup form. In that case, the soups are already packaged as individual servings.

If I will be having wraps, I’ll also store the wraps separately.

Much of the time, to make things easy, I’ll have the same foods for all five meals, switching out different fruits or snacks. Having packets of dark chocolate covered blueberries and cherries helps with this, as does having some energy balls on hand.

Easy meal combo’s utilizing raw vegetables include:

  • 2 hard-boiled eggs, sliced strawberries, sugar snap peas in pods, broccoli, carrots, celery, and a small amount of nut butter
  • rice, seasoned ground beef, diced tomato, corn, grapes
  • turkey slices, roasted sweet potato, mashed squash, peas, cranberries
  • veggie wraps, shrimp scampi on the side (to be added to the wrap later), strawberry slices
  • sausage and pineapple soup, carrot sticks, celery with nut butter, cherries

Quick breakfast ideas

While a box of cereal is the ultimate in quickness during our busy mornings, those types of boxed, processed things are not exactly the healthiest of choices. I like to make my own cereal, and it takes less time than making pancakes. Here are a few of may favorites:

Another ideas is to make a batch of Paleo granola to use as cereal during busy mornings. Add half a cup to a bowl, top with fruit and organic, unsweetened coconut, and add nut milk.

Quick snack ideas

Parfaits are an easy snack, and can be refrigerated overnight. Make a couple up during prep day for a quick, easy snack later and the next day. A few options include:

Trail mixes are another great snack option, and can be made up in advance and used throughout the coming week or so. Stored little canning jars, they will be easy to grab.

Quick lunches and dinners

If you have the components from spend and afternoon preparing above, you probably already have the components for a few meals. Buy frozen seafood and make a soup offer other ideas. Here are some more that can be made ahead and warmed later, or made quickly the day you want them:

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With practice, meal prep days will go more quickly and you might choose to make more options on that day.

What do you do to keep it healthy during the busiest of times?

Shannon

 

 

 

Invest in Containers for Meal Prep

And don’t worry about spending all outdoors on them. I found the containers I mention in this article at Walmart at reasonable cost. They are BPA free, and will be perfect for my work meals. These containers can go into the freezer, on the top shelf of the dishwasher, and even into the microwave if you have one, and are reusable. There is a place on the covers where you can write the date by which the meal or food items should be used; nifty for freezing. And these containers even have stay-cool handles.

Photograph copyright January 2017 by Shannon L. Buck.

These little containers come six to a package, and are each 4 fluid ounces. They’ll hold dips and sauces, as well as small bits of leftovers. You could also use them for pudding cups or trail mixes. The cost for these was $2.47.

Photograph copyright January 2017 by Shannon L. Buck.

I bought a variety pack as well, which includes two snack size (9.5 fl oz) containers, five entrée (25 fl oz) containers, and five soup and salad (24 fl oz) containers.  The cost for these was $4.47.

Photograph copyright January 2017 by Shannon L. Buck.

I also bought these round containers. They are bigger than the 4 fluid ounce ones, but I cannot seem to find the information for the exact size. They came in a four-pack, and cost $2.17.

I paid just under $10.00 for all of these, and they are going to be perfect for bringing my meals to work with me. I work 40 hours in 4 days every week, and I like to prepare my meals the day before my first shift. When I get everything to work I can put a couple of meals in the freezer to be moved to the refrigerator Saturday morning, put the snacks in the office, and put the other containers straight into the refrigerator. Easy-peasy!

NOTE: For items that may stain plastic container, such as my chili, I use glass canning jars or glass bowls with covers. Glass items are easier to keep clean under these circumstances.

What do you use for meal prepping?

Shannon