Guest guest Posted September 28, 2005 Report Share Posted September 28, 2005 Basically, I make large meals on weekends and keep leftovers in single size portions and freeze them in plastic ware that has the little dividers. For example: We may have baked tofu with a baked potato and broccoli one night. I will have cooked an extra potato or two and made extra tofu. I've done this with vegetable casseroles (and served fresh salad on the side -- not frozen), nut burgers, bean soups,... whatever main menu item we ate for the night is then paired with a cooked veggie and fruit dessert (like baked apples). When I need a quick meal, brown bag lunch, or in this case, meals on the road; I just pull them out of the deep freezer and pack them. So long as we eat them within a day or two of thawing, there is not problem. Hope this helps, Cate Hi Cate, What is your " TV Dinner? " mean? Regards, Lena Cate Kauffman <CateK wrote: I'm not doing any flying anytime soon, but my husband and I are attending a training conference at the end of the month. We booked a hotel room with a refrigerator and microwave oven and plan to bring food with us. Even though the conference is providing lunches and a continental breakfast and my employer is footing the bill for the whole thing, I'm bringing food. The only time's I've had trouble with this diet is when I ate out. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.