Post # 1
so after much searching I finally found a (thankfully temporary)job that works with my current situation but the hours are going to completely turn my world upside down- especially when it comes to meal times! Currently I do all the food shopping and 90% of the dinner cooking for my fiance and myself but my new job will require me to work 11 am-10 pm, 4 days out of the week which sort of elimates the possibility of a shared meal time. I still want to be able to cook dinner for both of us (if I let him fend for himself for dinner he’ll eat us out of house and home, leaving me grocery shopping 2x per week or more lol) but I think I’m going to have to do it in the morning and portion it out for both of us to eat, me on my lunch/dinner break at work and him when he gets home from work at the normal dinner hour.
My question for y’all is do you have any ideas for meals that would work well for this and be just as good reheated in the microwave as they are fresh? Normally I make chicken with some sort of sauce and a steamed frozen veggie but I do like to change it up sometimes without resorting to pasta (FH tries to be somewhat low carb so I try and avoid it). I’m stuck on things that I could make ahead that would keep well so I don’t spend my whole morning cooking between breakfast, lunch for me, and filling snacks to eat on my two designated breaks.
thanks in advance!
Post # 2
Precook taco meat. I usually do ground turkey. You can make this cold over salad with avocado, corn, black beans and Catalina dressing/salsa, or it reheats well for soft tacos too.
Buffalo chicken salad is low carb and great in wraps. I do 3 cut up cooked chicken breast or the white meat from a rotisserie chicken with 1 c franks, 1 c ranch or blue cheese dressing (they have a yogurt bc dressing that is half the cals and awesome) with 1tsp garlic powder. I add celery or chives, depending in my mood. Put it in a low carb wrap with shredded cheese, spinach or lettuce and it’s great.
You could do low carb eggplant parm or zucchini lasagna. Beef or chicken stir fry w the 90 second rice if you want some. Meatloaf w veggies. Pork tenderloin or chops with mashed sweet potato.
Post # 3
I work 12s, so I totally understand. When I make anything for dinner I make at least 4 servings. 2 for us to eat (on my days off) and 2 to go into the freezer for a lunch/dinner. Chili, casseroles, soups all reheat very well. Mini meatloaves (made in muffin tins), quiche, muffin cup egg omelettes, are packaged individually in our freezer to be grabbed for a breakfast/lunch/dinner at work. If I do a roast of chicken or beef I repurpose the leftovers either into home made frozen dinners or I’ll use it for a quick dinner after work. I do the same with pulled pork, we’ll eat some of it as sandwiches and then I’ll wrap it in pizza dough and cheese for a cheat night dinner. 😉 It freezes very well.
Also, on a long day, the last thing I want to do is a lot of prep work at home. So I’ll wash/cut up vegetables when I buy them so they’re ready to grab and go. We always buy the individual packs of greek yogurt (more expensive, yes, but I don’t have to wash containers when I get home or package it out in the morning.) I admit to doing a lot of bagged/prewashed salads and vegetables. I will pay for the convenience of being ready to go.
If you’re working long shifts, I seriously recommend getting a very good lunch container/cooler.