iManda

I got one of these as a stocking-stuffer last Christmas and it changed my life! It keeps the dressing separate until you twist the cap. It comes with an optional freeze pack that fits in the lid if you want to keep your greens cool. I rarely use this, preferring just to keep the container in an insulated sack. Target sells these.

memnoch_proxy

Let me recharacterize: I'm really more on a low-GI diet. I definitely consume more than 5g carbs or whatever technically counts as low carb. Most of those carbs are from nuts and raw veggies...and beer ;-) Thanks for suggesting that forum, I'll check it out.

Torrilin

Yep .

Reason I go with "lentils and rice" is it's a traditional dish all around the Mediterranean all the way across Asia until you get solidly into soybean and tofu territory. Many many cultures eat it, and they fix it all kinds of ways, and THEY ARE ALL SO GOOD. Since there are so many ways to do it, if I'm just improvising, odds are I am making it the way somebody's grandma does... but I'll have no idea whose.

I like making chicken soup a lot too. Tho it's really been too hot for that... And I really am looking forward to finding some good peaches for cobbler. Having months of cobbler season was one of the best parts of living in LA.

wahoonc

Me and soybeans don't get along too well, my ancestors must have been carnivores...

I also love potatoes, doesn't matter how they are cooked as long as they are fresh and not processed. I have been known to sit there with a potato and a pocket knife and slice pieces off and eat them.

Aaron

Roody

Thanks--that does look like a very nifty gadget.

chris902

Aide from the obvious leftover and mass freezing of large batches of food (curry and rice, various tomato sauce pastas, chili, etc.) one thing that I've had tons of success with is making up massive batches of burritos, putting them in ziplock bags and freezing them. I often make 20+ at a time at the beginning of the semester. You just take them out the night before, toss in a piece of paper towel to absorb moisture when they thaw so they don't get soggy and microwave them on a plate the next day for lunch.
Quick tips:
- if you're using bottles salsa you need to drain the water out in a colander, sieve or whatever or else it will all be soggy. The goal here is to try to make the filling as dry as possible to avoid having a wet mess when it thaws and is reheated.
- You can use any filling you want but I am always partial to refried beans. Sauted chicken breast or seasoned ground beef or sausage also work if you're into the meat. You can also make interesting other fillings with things like potatoes, black beans, etc.
- Cheese is crucial.
- You can put veggies in and bell peppers are great but large pieces of onion and some other soft veggies don't microwave well.

Roody

Good tips on the burritos. if you want onion flavor, you might try the dehydrated onion bits or even onion powder. Both are natural foods that have a pleasant taste, even if the flavor is slightly different from fresh onion.