This is stupid easy and only 5 minutes effort if you have already cooked the beans and rice. I used an instant pot(electric pressure cooker) to cook the beans and rice in advance.
Brown Rice, cooked
Black beans, cooked
Diced tomatoes, drained (2 cans)
1) Pour tomatoes, raw garlic, and spices into black beans. Mix well. Add more spices to taste
2) Enjoy with tortillas or freeze in meal prep containers to enjoy later
This recipe was inspired from the PlantPure Frozen Meals https://www.plantpurenation.com/pages/frozen-entrees-ingredient-and-nutrition-information
No usual recipe today but instead I wanted to share a recent review I did of meal prep containers. Also don’t worry since more meal prep recipes are coming
your way soon since my previous posts have been a hit. Links below are non-affiliated and 100% bias-free so just sharing in case you find the information useful too.
==What is Meal Prep?==
This is simply cooking in bulk ahead of time and freezing the homemade meals. They are super convenient for work since I can just grab one from the freezer
and run. I place this in the Hot Logic (https://www.amazon.com/gp/product/B00EC7XJ28) when get to work so never have to use a microwave. Creating your own
meals is great because it’s easy, cheaper, better quality, and you know exactly what is going in them.
Judging by the overwhelmingly positive Amazon reviews, the meal prep containers I tried out were plastic and glass.
1) Plastic – https://www.amazon.com/gp/product/B0128YT76S. These cost ($11 for 7 containers). While freezer safe, reusable, and microwave safe, they aren’t
all that sturdy especially after one use. I don’t see these lasting more than a few uses judging by the quality.
2) Glass – 2-compartment(5 cups) – https://www.amazon.com/gp/product/B01L9Z57L6 and 1-compartment(3.5 cups) – https://www.amazon.com/gp/product/B0175EUOL8 at
$30 for 3 and $22 for 3 respectively. These are hands down outstanding quality. The only drawback I could possibly give them is they are a little heavier than the plastic kind. Other than that though, they seem well worth the investment to get the glass containers instead. Also I prefer the larger size because although .5 cups doesn’t sound like much, there is a noticeable difference in how much food can fit while both take up about the same space.
Final Verdict: Glass containers by MealPrep
I got the inspiration for these meal prep adventures from the non-profit meal prep frozen meals at PlantPure https://www.plantpurenation.com/collections/foods but wanted to make my own to customize them even more. Don’t be surprised if you see some similar recipes on future posts.
In the meantime, if you have any questions, just let me know.
I plan to experiment more with meal prep. The idea here is I can make tasty and healthy meals in batch, freeze them, and then later enjoy them at work. I’m trying out these (https://www.amazon.com/Certified-BPA-Free-Reusable-Microwavable-Containers/dp/B0128YT76S) and while they are reuseable and sturdy, I’m switching over to the glass kind (https://www.amazon.com/Container-Leakproof-Microwave-Dishwasher-Rectangle/dp/B0175EUOL8). At work, I use a Hot Logic heating plate (https://www.amazon.com/HotLogic-Mini-Personal-Portable-Black/dp/B00EC7XJ00) so don’t have to bother with a microwave.
So today I created meal prep for Spaghetti and Veggie “Meat” Balls. My recipe for the plant-based “meat” balls is at http://www.vegcheferic.com/recipe/veggie-meat-balls-draft-edition/. Other than that I just cooked the pasta, added some spaghetti sauce, frozen peas, and some brazil nuts for good measure. This is very similar to the PlantPure frozen meal version they have.
This is another edition of my attempt at making meals in bulk. This only takes about 15 minutes and yielded three full meals (10 burritos). Ate one meal and sealed/froze the other two for a later date.
Ingredients: Black beans, brown rice, onions, garlic, mushrooms, Chipotle Powder, Tortillas
Toppings(optional): pepperoncini, olives, frank’s hot sauce, Just Mayo
Side Tip #1: When using canned beans, always rinse thoroughly until the white foam disappears. This will cut down on the issues of gas that beans can sometimes cause
Side Tip #2: Garlic tends to get more mild as you cook it. If you enjoy a stronger garlic flavor, try adding this later in the cooking process. The less you cook it, the stronger the flavor will be. Mushrooms and onions however are the opposite and you can almost cook them forever.
This is the first in my series of meal planning. The idea here is yummy and healthy foods can be prepared well in advance in bulk. If you prepare ahead of time, you can avoid those terrible excuses of “I don’t have time to cook”.
Here I made my favorite Lasagna recipe http://www.vegcheferic.com/2016/05/25/raise-the-roof-lasagna/ and used the FoodSaver to lock in freshness. I’ve found this method keeps the food fresh almost as great as when you pull it out of the oven. A tip I used was to cut the lasagna, then freeze it till it’s almost solid before you seal it. This prevents it from getting crushed.
Let me know if you like these Meal Planning Edition posts and I’ll continue to add them. Next ones I have planned are likely Yakisoba and Bean Burritos. I’ll only post what works and share as I learn more