Healthy (freezable) recipes?

Triathlon Forum
1

I’m sure most of you can appreciate that long hours at work and long hours training in addition to a family life can strain the schedule a bit. (If anyone can figure out how to increase the day to 27 or 28 hours, please let me know.) I’ve recently spent a lot of time Tivoing (a real word?) the Food Network’s “30-Minute Meals”, but the recipes all seem fairly high in sat fat, etc. My thought is to spend a time on the weekend making and freezing some healthy meals for use during the week.

Anyone have any yummy, relatively healthy recipes made for multiple meals they would like to share?

Thanks for the help.

-Jay

2

  1. get in car

  2. drive to McDonalds

  3. order 2 #1’s (Big Mac meal)

  4. drive home

  5. while placing one meal in freezer bag, comsume the other

  6. place remaining in freezer for tomorrow

3

Browze this thread:

http://forum.slowtwitch.com/gforum.cgi?do=post_view_flat;post=263817;page=1;sb=post_latest_reply;so=ASC;mh=25;
.

4

Chirs Charmichael has a new book that is nothing but recipes for athletes. The book has a nutritional breakdown for all the meals.

5

See if you have one of these locations near you:

dreamdinners.com

You go an prepare 12-24 meals and put them in your freezer and just cook them when you are ready…

I am looking into do going in with a friend on this.
(I know, Kittycat is cringing…but we can’t all be great cooks!)

6

Chirs Charmichael has a new book that is nothing but recipes for athletes. The book has a nutritional breakdown for all the meals. http://forum.slowtwitch.com/images/clear_shim.gif

Got a title?

7

Take some soup and pour it into icecube trays. Cover tray with plastic wrap. Stick toothpicks trough plastic into center of each compartment. Freeze.

Enjoy your soupsicles!

8

Chirs Charmichael’s Fitness Cookbook.

http://proshop2.trainright.com/page.asp?page_content=proshop&page_id=proshop&CategoryID=8&ItemID=1086

9

Thanks Eric
.

10

Freezes well. I’d add some jalapenos for spice and add more beans; watch the salsa - makes it a little watery. You can make as reduced fat/cal as you like.Ingredients

1 serving olive oil cooking spray (5 one-second sprays per serving)
2 pound uncooked boneless, skinless chicken breast(s)
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

Instructions

  1. Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

  2. Place chicken in medium saucepan and fill with enough cold water
    just to cover chicken. Set pan over high heat and bring to a boil.
    Reduce heat to medium and simmer until chicken is cooked through,
    about 10 minutes; drain. When chicken is cool enough to handle, cut into
    1-inch pieces.

  3. Transfer chicken to a large bowl and add beans, sour cream, 1
    cup of shredded cheese, chilies, cumin, and pepper; mix well and set
    aside.

  4. Arrange half of tortillas in bottom of prepared lasagna pan,
    overlapping pieces to cover surface. Top tortillas with half of
    chicken mixture, layer with remaining tortillas and then top with remaining
    chicken mixture. Sprinkle with remaining cup of cheese.

  5. Bake until filling is bubbly and cheese is melted, about 30
    minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with
    salsa on the side.