Sunday, March 22, 2015
I don't know how it happened, but over the years we settled into a routine where the husband makes our lunches and I make our dinners. Until the last few months on PSMF, when I've started making my own lunches since my husband's lunches are far from low carb.
At first, making high protein lunches were a puzzle. Sometimes I would use leftover meat like pork chops from dinner the night before. I tried canned tuna, which I decided was disgusting. I tried deviled eggs, which are delish, but inadequate since I need 5 oz of protein each lunch and don't want to eat 5 eggs in one meal.
And then, I don't know why it took so long to figure this out, I realized that I can cook up a lot of protein Sunday and pre-pack most of the week's lunches, store them in the fridge, and take a container out each day for lunch. It seems so obvious now, but we are used to making each meal fresh so this took me about three months to figure out.
So now I spend my weekends being a bit of a food factory. Today I skinned and cut up two fryers, set aside the breasts to cook fresh for Monday and Tuesday dinners for the husband and kid, and marinated the rest of the chicken. Tomorrow I will bake the chicken, have some for lunch, shred most of the rest to be used for a week's worth of tangy/spicy Vietnamese chicken and cabbage salad lunches, and save the rest for my Monday and Tuesday dinners. I'll also need to shred a cabbage, slice other veggies, and make the dressing.
At the end of Sunday, there will be stacks of plastic boxes containing lunches and dinners, nearly filling a shelf in the fridge. I find them very satisfying to look at - it feels good to be prepared.