Have you heard of “batching.” Why prep meals every day when you can prep them once a week? That’s what batch cooking is all about — and something I used to do in my teaching life – every week! I dedicated a few hours each week to my shopping, prep, and cooking for all my meals for the week. I’m thinking that may be a consideration to help stay the path. So, I’ve been looking for meals and snacks that work in my menu plan but that will also hold up well if you make them ahead of time. I also have to consider keeping them under 300 calories …
What I found in my search is that many of these recipes sound appealing and would be a nice diversion to my regular plan except that most include dairy … and heaven forbid … kale. Do I want to eat kale chips? NO
Anyway, I may try Freezer Oatmeal Cups (no kale chips).
Looks like I can customize my own easy and fun make-ahead breakfast. This recipe looks really easy. Make oatmeal ahead of time then put in muffin tins, sprinkle with my favorite toppings and pop in the freezer. On busy mornings, all I have to do is reheat them. 240 Calories.
Ingredients
- 3 cups Chex Gluten Free oats
- 1/4 cup brown or demerara sugar, or to taste
- 3 cups water
- 3 cups milk of choice
- pinch salt
- Assorted chopped fruit, nuts, chocolate chips, or other toppings
Directions
- Combine the oats, sugar, water, milk, and salt in a large saucepan and bring to a boil.
- Redice heat to medium and cook for 2-3 minutes, or to desired consistency. Set aside to cool slightly.
- Spray two 12-cup muffin tins with cooking spray and set out toppings in bowls.
- Divide the cooked oatmeal between the muffin cups, and top each with desired toppings.
- Cover with plastic wrap and place in the freezer for several hours, or until frozen.
- Once frozen, pop out of the muffin tins, loosening with a butter knife or small spatula, if necessary and wrap in sandwich bags or plastic wrap.
- Remove desired number of cups (one to three per serving) from the freezer the night before or day you plan to serve them.
- Warm in the microwave for 1-2 minutes (longer if still frozen), and stir in a little more milk, if desired.
I told you about these fun smoothies before – 1-Minute Peanut Butter Smoothies – Yum! Smoothies can be quick grab-and-go meals in the morning. And I haven’t taken advantage os this as I should. The plan is to prepare the smoothie packets ahead of time with (my favorite fruits and vegetables), and store in the freezer. In the morning, I just blend a packet with one cup of almond milk, and yummy! This may be the answer to using bananas and berries before they go bad. 150 Calories.
Ingredients
- 6 ounces (about 1 1/2 cups) fresh or frozen raspberries
- 2 tablespoons reduced-fat milk (I use almond)
- 2 tablespoons smooth natural peanut butter
- 1 teaspoon honey
- 1 cup ice cubes
Directions
Add all ingredients to a blender, and blend until smooth. Then, share it with a buddy and enjoy!
Okay, I found about 14 other recipes that sounded tasty. But as soon as I read the them, I realized they were chock full of cheese or peppers or some other thing I can’t eat. I’ll keep searching.
Updates …
Didn’t go to the pool today because we had a late dinner yesterday and I was just too tired this morning (I’m pathetic).
Only 3281 steps yesterday. Poo (again, pathetic)
Onward