Shelf-Stable Lunch Ideas

I’ve been going to a dietician for the past 6 months because I was having health issues. Even though my weight is stable, I’m losing fat percentage which is good. Yeah for progress!

When I met with her yesterday, she asked me what I needed help with and I told her shelf-stable lunch ideas so that I can keep those in my classroom. My life changed once again where I’m leaving for work 15 minutes earlier than normal. On days I’m running behind, I won’t have to worry about packing a lunch because I know I’ll have something already at work.

Here’s the formula for lunch:

Protein/ Healthy Fat + Carb/ Fruit + Veggies

Protein Sources:

  • Beef / Turkey Meat Sticks (EPIC, chomps, Thrive Market has a good turkey one.)
  • Peanut butter / Nut butter – Get squeezy packets if you don’t a whole entire jar in your workspace.
  • Trail Mix – Make your own, so you don’t have chocolate or other sweets in your mix.
  • Tuna / Salmon packets
  • Almonds
  • Roasted chickpeas
  • Jerky
  • Protein bars
  • Pumpkin Seeds

Healthy Fats

  • Peanut butter / Nut butter – Get squeezy packets if you don’t a whole entire jar in your workspace.
  • Trail Mix – Make your own, so you don’t have chocolate or other sweets in your mix.
  • Almonds or other nuts

Carbs

  • That’s It Bars – I tried the apple/cherry one yesterday. It’s not bad.
  • Fruit leather
  • Larabars
  • Kind bars
  • Squeezy applesauce / unsweetened applesauce cups – Keep a container of cinnamon in your workspace.
  • Crackers
  • Popcorn – I love the Safe & Fair chocolate drizzled kettle corn.
  • Rice rollers
  • Rice cakes
  • Fruit cups (juice – not heavy syrup)
  • Granola – Be careful that it’s not full of sugary goodness. Make your own.
  • Freeze dried fruit
  • 90 second rice packets

She also suggested I keep shelf-stable fruit and veggies in my classroom. Ideas are apples, oranges, mini peppers, and carrots.

If I have the basics in my room, I can just grab supplemental items in the morning. It makes it easier for me to get going in the morning.

Here are some of the basics I can grab in the morning.

  • Pb3 packets
  • Hard boiled eggs
  • Hummus
  • Cheese Sticks
  • Yogurt

Here is a previous post about lunch ideas.

Happy eating,
Traci

Chicken Wings in the Air Fryer (GF, DF, W30)

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I love chicken wings. If you were to ask me what my comfort food is currently, I would tell you chicken wings without a doubt. Getting them at a restaurant is often expensive, so it’s more economical to make them at home coated with your favorite seasoning and covered with your favorite barbecue sauce.

My favorite seasoning is from a local shop. Rosebuds is located at the 2nd Street Market, a local farmer’s market/ artisan shop. My seasoning is the Campfire Rub which reminds me of cooking over an actual campfire. Yum!

I just get a bottle of honey barbecue sauce from Aldi. Youngest and I just like a basic barbecue sauce. I also like a Carolina type of barbecue sauce.

I’m not good at explaining how to cut up the chicken wings. I know I’m not the best at it. So I did what I do best, I googled how to cut up the chicken wings properly. Click here for the directions and then return to my blog for the recipe.


What to Serve with the chicken wings

Salad (greens, veggie or fruit, topping) with a dressing

Cooked frozen or canned veggies

Chips, French fries, or Tater Tots – Our favorite is the seasoned Tater Tots from Alexa foods.

Celery or carrots with ranch or bleu cheese – Classic choice

Applesauce

Macaroni and cheese


Similiar Recipes

BBQ ribs

Apricot BBQ wings

Ranch chicken legs


Chicken Wings

Stars of the recipe

  • 1 – 1 lb. chicken wings split
  • 1 Tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. your favorite spice

Directions

  1. Preheat your Air Fryer to 425 degrees.
  2. Combine the split chicken wings, olive oil, and spices. In a sealed container or gallon sized bag.
  3. Shake to distribute the spices and olive oil onto the chicken wings.
  4. Put into the Air Fryer in a single layer.
  5. Cook for 15 minutes or until the internal temperature is 165 degrees.
  6. Enjoy with your favorite barbecue sauce.

Notes:

Here is the link to how to split your chicken wings.

Philly Cheese Steak

I left this blog back in November. It had been a month and a half after my mom passed away. Since then, we’ve had quarantine and my mom’s estate is out of probate. Yeah!

Right before the quarantine, Hubby and I had decided to get new appliances. That was put on pause until stores were allowed to deliver the appliances. (No way we could have done it ourselves.)

Continue reading “Philly Cheese Steak”

BBQ Tofu – A Vegetarian Memorial Day Recipe (GF, V, DF)

As we are getting ready for Memorial Day, it is tough being a vegetarian when the holiday focuses on eating grilled meat. Or is it really that tough?

Today I’m bringing you a quick and easy recipe for Barbecue Tofu. You can enjoy the tastes of barbecue while staying plant based. Win-Win.

Here is what you need:
  • Pressed, firm tofu – Since I’m new to cooking tofu, here is the method of how to press tofu.
  • Extra Virgin Olive Oil or Avocado Oil
  • Salt and Pepper
  • Garlic Salt or Powder, Trader Joe’s Seasoning Salt, or Penzey’s Galena Street Rub
  • Your Favorite BBQ sauce

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BBQ Tofu

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • Pressed, firm tofu
  • 1 Tbsp. Extra virgin olive oil or avocado oil
  • Salt and pepper, to taste
  • Garlic Salt or Powder, Trader Joe’s Seasoning Salt, or Penzey’s Galena Street Rub, to taste
  • ¼ c. bbq sauce


Directions

  1. In a large skillet, heat the oil over medium heat.
  2. In the meantime, cut the tofu into 32 rectangles.
  3. Gently add the tofu to the skillet. Sprinkle with salt, pepper, and other spice blend.
  4. Allow the tofu to cook for 5 minutes. Flip.
  5. Sprinkle the other side with the spices. Cook for additional 3 to 5 minutes.
  6. Remove from the skillet. Place in a bowl. Pour the bbq sauce over the tofu. Stir until all the tofu is covered with sauce.
  7. Enjoy!



My favorite BBQ sauce is Carolina Gold. Yum!

Have a bemagical day,
Traci

Roasted Veggie Meal Prep with Tahini Dressing

 

If I don’t prep my lunches, then I don’t eat well.  My body is not nourished because I’m not eating anything that is good for me.

Continue reading “Roasted Veggie Meal Prep with Tahini Dressing”

Cashew Cream (GF, V, DF, W30, Vegan)

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Cashew Cream

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 c. raw cashews
  • 3/4 c. filtered water
  • salt, to taste

Directions

  1. Soak the cashews for 2 hours.  (Place the cashews in a bowl and then cover with water.)
  2. Drain.
  3. Add the cashews, filtered water, and salt to a blender.
  4. Blend until smooth.
  5. Store in the fridge.  Use within 4 to 5 days.

Happy eating,
Traci

Recipe source

Pickled Red Onions (GF, V, DF, W30)

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Pickled Red Onions

Ingredients

  • 1 & 1/2 c. thinly sliced red onion
  • 3 Tbsp. white sugar (omit if Whole30)
  • 1 & 1/2 Tbsp. salt
  • 1/2 tsp. peppercorns
  • 1 c. white vinegar

Directions

  1. Thinly slice the red onion. Place in glass mixing bowl.
  2. Combine the sugar, salt, peppercorns in a small sauce pot.
  3. Add the vinegar and stir until the sugar and salt are dissolved.
  4. Put the a lid on the pot. Bring the vinegar mixture to boil over high heat.
  5. Once the mixture has boiled, pour the vinegar over the onion. Make sure the onion is submerged.
  6. Allow the mixture to cool to room temperature.
  7. Place in a mason jar and then store in the fridge for 3 to 4 weeks.

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I enjoyed it on egg salad.

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After adding the boiling mixture

Happy eating,
Traci

Egg Salad (GF, V, DF, W30)

Egg Salad

Egg Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 8 hard boiled eggs, peeled and diced into small pieces (pressure cooker, oven)
  • 2 Tbsp. mustard
  • 1/4 c. mayo
  • 2 tsp. paprika
  • 1/4 c. chopped sweet pickles plus 1 Tbsp. pickle juice, optional

Directions

  1. Combine the eggs, mustard, mayo, paprika, and pickles, if using the pickles.
  2. Allow flavors to marinade for about 1/2 hour.
  3. Enjoy with crackers, on bread, or on a lettuce leaf.
  4. Use within 3 to 5 days.

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Happy eating,
Traci

Fruity Chicken Salad

I’ve had this recipe in my files but hadn’t shared it with you.  If you make the crockpot chicken or buy a rotisserie chicken, you can use the left over chicken to make this delicious chicken salad.

When I made this chicken salad, I shared some with my mother-in-law.  She also loved this chicken salad.  She especially loved the addition of the dried cherries.

It’s good as on a bun or eaten with crackers.  It would also be good just eaten with a fork.

Fruity Chicken Salad

Fruity Chicken Salad

Adapted from Add a Pinch

Stars of the recipe:

  • 1 pound or 2 c. cooked chicken chopped or shredded
  • 1 c. chopped celery
  • 1 c. red grapes, halved or quartered depending on the size of the grapes
  • 1/2 c. dried cherries or cranberries
  • 1/2 c. chopped pecan pieces
  • 1 c. mayo (I use an olive oil based mayo.)
  • salt and pepper, to taste

Steps:

  1. Add all the ingredients to a large bowl.
  2. Mix to combine.
  3. Enjoy with crackers or on a bun!.

Happy eating,
Traci

 

Sloppy Joes

A few years ago, I got this easy recipe from Menus4Moms.  This is a family favorite.  I think the Imaginative One loves it because it combines two of his favorite foods – hamburgers and ketchup.  The reason I like the recipe is because of its ease.  Since I work all day and then come home to cook, I need recipes that come together easily.

Without further ado, the recipe:

Ingredients:

  • 2 pounds of ground beef – I usually half this recipe and do only one pound of ground beef.
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped green pepper
  • 1 tsp garlic powder
  • 2 tsp prepared yellow mustard – Shh!  I usually put more in.  I am the only one who likes mustard so this is our little secret that I put more in there.
  • 1 and 1/2 cup of ketchup
  • 1 Tbsp. and 2 tsp. of brown sugar – That is 6 tsp. of brown sugar.
  • salt and pepper to taste

Steps:

  1. In a skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
  2. Stir in the next 4 ingredients; mix thoroughly.
  3. Reduce heat, and simmer for 30 minutes.
  4. Season with salt and pepper.

This recipe is linked up to Tempt My Tummy Tuesday.

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