Prepared

As I enter my third week of working two jobs, I'm slowly getting ahead on some things.

We knew going into this contract that there would be some sacrifice. We expected to lose some lazy tv watching time together on the couch quality time, and I knew that Blake would have to eat chicken nuggets several nights a week make his own dinners on the nights I work late. I also knew that I'd have to give up some hobbies, there's little time for knitting and baking in the hour of 9:30 - 10:30. I knew that the more prepared we were, the better we'd fair the change. I made sure there was food in the house (beside chicken nuggets) so Blake could 'cook' something and I made sure to always bring dinner with me on those days, so that I didn't come home tired, hungry and grumpy (just tired) :).

What I didn't expect is that we'd let our lunches go out the window. I usually make sure Blake has an elaborate well-balanced lunch and some snacks. I tend to grab a pb&j on the way out the door, or scrounge some leftovers. For the last two weeks though, we've been eating processed/prepared foods for lunch. Blake has been eating out (poor thing) ;) and I've been grabbing microwave food. This is not only expensive.. it's really not that healthy or diet friendly.

SO.. in order to make it as easy as possible to grab a healthy lunch, or easier for me to make Blake's the night before, I did as much of the prep work as I could, tonight. I know this is kind of like bragging.. but I just had to share my handiwork :)

That's a whole watermelon there, and a Costco
container of grapes!

I made up some salad kits, including dressing.We really like homemade dressing. It's so easy! We bought these little cups at Cash & Carry, mostly for convenience and for portion control. It's a little wasteful, but helps my sanity to be able to throw this one thing away instead of washing another plastic container.

Just start with a TBSP of oil (I use garlic
 infused olive oil usually, or plain olive oil),
a pinch of salt and a grind of pepper to taste.

This is key: Dijon mustard, or regular mustard, or mayo
but mustard has fewer calories than mayo. Any of the
three help keep the dressing together
and act as an emulsifier

Next add some seasoning, garlic powder, onion
powder, a pinch of rosemary or whatever you
like/have. Then add a TBSP of your favorite vinegar.
 Blake likes balsamic best, so I do that. 

You ideally want a ration of 3:1, three parts oil to one
part vinegar, but oil has calories and vinegar doesn't.
So I try to go heavy on the vinegar or equal parts.
It gets a little tangy if you put too much vinegar,
so I add a little water to it to give it more volume.
Shake it up and refrigerate.

I love having a stocked fridge!
All I need to do is add meat and there's
seven salads, and plenty of easy
to grab, healthy snacks!

A few veggies too, and we love our cottage cheese!

I sure hope that this helps our lunch habits! There's nothing like feeling ready to take on the week!

Here's to happy eating!