As good as a home cooked meal is...most of us get the majority of our chow on the road or at work.  The concept of slaving over a hot stove all day might be dead, but that doesn’t mean that we can’t still eat real food while we’re out and about.  There are a few different ways to skin this kitty, and today we’re gonna take a look at option number one....Packin’ It.

Also known as Brown Baggin’ It, Leftovers, or Cold Cuisine.  Here, we’re gonna do some prep work at home and make a bunch of meals at once.  I like doing this on Sunday, or before I know I’m gonna crazy busy for a few days.  This is a GREAT option for those of us that work long shifts and can’t run out for food, especially if we’re working nights and nothing is open.

Here is the overview:  Cook a heap of veggies and separate it into different containers.  Also cook a large amount of meat and top off each of your containers with a portion of it.  Seal them up quick, and refrigerate.  Before you go into work, add in some good fat (nuts, avocados, olive oil) and a condiment (salsa, mustard, hot sauce and lemon juice are perfect) and take a container or two with you.

JB’s Go-To Tupperware Meal:  Chicken and Steamed Broccoli

I start with about 1.5 pounds of lean chicken breasts, which is usually three nice-sized pieces.  I put aluminum foil over a baking pan and coat it with some olive oil so that chicken doesn’t get stuck on it.  The foil also makes for a quick clean-up so you don’t have to scrub the pan, just wrap the foil up and toss it (and less clean-up is REALLY COOL).

I put some seasonings on the chicken just to pep it up.  I like Meat Magic, but just about anything that is dry and you can shake on works.  I’m not big on marinades since it means more time, and more clean-up (see above).  Toss the chicken in the oven at 350 and cook it for 30 minutes.

While that is going on I steam my broccoli and cauliflower.  I like the Eat Smart mixes that you can pick up at Publix and Wal-Mart.  They are already triple washed, so I don’t feel guilty about all the pesticide hysteria.  Publix runs 3 for $5 sale about every other week.  I usually steam three bags of veggies, since one bag fits nicely in my tupperware container and leaves just enough space for my meat. 

When I steam, I just take a normal pot and fill it up with about 1” of water on the bottom.  I put that on high heat until it starts to almost boil.  Then I put my $4 metal steam tray (which you can also find at Publix) in there and pour a bag of veggies on top.  I cover it up and let it go for 5:00, less if you want it crisp.

When the veggies are done, I slide the pot over on the stove (so it doesn’t keep steaming) and use a fork or tongs to pick out the veggies.  Then I dump another bag in and repeat.

When I’m done, I’ll have three containers with hot veggies just sitting on my counter.  When the chicken is done, I pull it out and drop one breast in each container, then pop them in the fridge.  Three basic meals.

Now comes the fun part...eating it the next day.  Since cold chicken and broccoli is not exactly a gourmet treat, I like to spice it up some.  When I’m getting ready to run out the door, I pour a little salsa on the chicken and cut an avocado in half and dump it in there.  I will sometimes put some lemon juice on the broccoli, too.

Now, I also  have a killer lunchbox set-up that I’ll explain.  It’s kind of like an emergency first aid kit...for my food.  The lunch box fits two tupperware containers and an ice pack to keep it cold.  It also has a front pouch where I keep some essentials:  Tabasco sauce, a fork, a sharp knife, and a box of raisins.  I also keep almonds in the car at all times for a good satisfying snack or fat source for my meal.

The silverware means that I can also drop into Publix and grab a 1/4 of a rotisserie chicken anytime I want, and the tabasco can pep it up.  We’ll talk more about Meals on Wheels in a later post (if we get comments that people are into hearing more about that).  The raisins are there as a post workout snack, or incase I ever get in dire need of a little sugar kick.  Keeping nuts around at all times is a really smart idea, also.

Well, that’s all for now.  If you like, I can do more pics next time if it makes the cooking or prep stuff easier.  Let us know how we did today.  Post your reaction, recipe, complaint or favorite spice...just make sure to POST :)

Have a great week!