Anyway, this is how the session went.
I had purchased these containers to use and a new roll of Press&Seal. I wanted them to be as close to the preparation as the store-bought ones. Just healthier and tastier!
Then I made the Gluten-Free, Low-Carb English Muffins. I adapted my recipe from this one Maria's English Muffin Recipe (I love her website by the way!!)
6 ea Egg Whites
3 tbsp Almond Flour
2 tbsp Coconut Flour
3 tbsp Almond Flour
2 tbsp Coconut Flour
6 ea Egg Yolks
4 tbsp Cream Cheese, softened
½ tsp Salt
4 tbsp Cream Cheese, softened
½ tsp Salt
½ tsp Cinnamon
1. Preheat oven to 350°F and spray a muffin top pan with cooking spray.
2. Whip the egg white until very stiff.
3. Mix the flours, yolks, spices, and cream cheese together and gently fold in the whites.
4. Dollop the dough into the pan and try to smooth out the “dough” if possible.
5. Bake for 17 minutes then flip them over. Bake an additional 2 minutes. Once totally cool, cut in ½ and store in the freezer.
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| Before baking |
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| After baking |
The second thing I made was to start prepping for the Enchiladas and the pizzas. I needed browned ground turkey seasoned with taco seasoning for both, so I browned up about 2 pounds and seasoned it and divided it out how I needed it. I set aside 1/2 a cup for the pizza and let it cool completely, then started assembling the enchiladas. No real recipe here- just use what you like/have. I used Joseph's Lavash Wraps that I cut into 4ths. Each smaller rectangle was an enchilada- I used two per lunch container. My filling was the seasoned ground turkey, black beans, mozzarella cheese, and cheddar cheese.
After rolling them up, I put them in my square Pirex dish (sprayed with cooking spray). Topped with half a can of red enchilada sauce and more of both cheeses. I baked it at 400F for about 20 minutes.
I let it cool completely before putting in the containers.
I added brussel sprouts, with a small dab of butter, salt , pepper, and bacon bits. And some Mexican-style Cali-Rice to complete the meal.
For the Cali-Rice, I riced about half a head of cauliflower and sauted it in a little olive oil. I added about a tablespoon of taco seasoning and half a can of diced tomatoes with a little of the juice. I let it cook until most of the liquid had evaporated. I also let it cool completely before putting it in the containers.
I covered the containers with Press&Seal then topped with the lid. I then labeled each container with the contents, the date, and any additional items I need to add to the lunch to make the meal complete. In this case, I will add a small container of sour cream when I take this for lunch.
Tomorrow? Pita Pizza!!!
I am excited about these lunches, the money I will save, and the weight (hopefully) that I will lose!
