(Part 3) Best food storage & organization sets according to redditors
We found 2,516 Reddit comments discussing the best food storage & organization sets. We ranked the 832 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
![[5 Packs]Glass Meal Prep Containers 3 Compartment with Lids, Glass Lunch Containers,Food Prep Lunch Box,Bento Box,BPA-Free, Microwave, Oven, Freezer, Dishwasher Safe (36 oz)](https://m.media-amazon.com/images/I/51lTJYhOpXL.jpg)
![[36 Pack, 3 Sizes] Food Storage Containers with Lids, Round Plastic Deli Cups, US Made, Assorted 8 16 32 oz Cup Pint Quart, Leak Proof Airtight, Microwave & Dishwasher Safe, Stackable, Reusable, White](https://m.media-amazon.com/images/I/51Y+56IRTQL.jpg)
I replied to OP:
They're Lunchblox by Rubbermaid. They're microwaveable. It's like building blocks but with food containers.
I have them after interviewing at that company and seeing that product. They're awesome! Super cheap and super worth it.
Edit: sorry about the shitty long link, but it's below! If you search "Lunchblox" you'll find a few different configurations, but this one's my fave
http://www.amazon.com/gp/aw/d/B0078K416Y/ref=mp_s_a_1_2?qid=1425486757&sr=8-2&keywords=Lunchblox&dpPl=1&dpID=41E6s0QDlLL&ref=plSrch&pi=AC_SX200_QL40
They look like Oxo Pop Containers to me - OXO Good Grips POP Container Rectangle - 1.4 L, White/Transparent https://www.amazon.co.uk/dp/B000VJ7C2E/ref=cm_sw_r_cp_apa_dptQAbDQB5FSZ
The thing I use most is a 7 cup Pyrex dish with lid. It fits perfectly in the 6Q, and it fits 2 cups of rice cooked. With the lid, it can go right into the fridge.
https://www.amazon.com/Pyrex-6017397-Simply-Store-Storage/dp/B000LOWN3C
Thanks for all the great comments and compliments! Woke up to a full inbox. To answer a few of the questions:
[For anyone who has trouble rationing your herb] (http://www.amazon.com/gp/product/B00JGFQRN4?pldnSite=1). Tbreaks have never been easier.
Not really your point, and pretty off topic, but awhile ago I realized I had a cabinet full of mismatched takeout containers and random tupperware. Finally said fuck it, threw it all in the trash and got two sets of this:
https://www.amazon.com/gp/product/B00U1CANAY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Now nothing stains, everything matches, everything stacks. Anytime I finish my takeout, I throw the empty containers into the trash or recycling bin. Never again will I spend five minutes on the kitchen floor just to pack leftovers or lunch.
I highly recommend doing this. So many people store garbage in their cabinets to save money and end up wasting time and energy instead. It's not worth the trouble that comes with storing cheap tupperware
Perhaps you just need some more secure tupperware
I really like these Rubbermaid containers. I don't use the tiny size, but for the others, having only 2 lid sizes and then different depths is a fantastic solution to this problem. I use the small/shallow for leftover ingredients, the small/med and small/deep for my small lunches, and then the large/shallow, large/med and large/deep for leftover meals of varying sizes. Since they're available on Amazon, you should be able to get them no matter where you are, and it seems like Rubbermaid will be around for a while. Plus, everything fits into two neat stacks in my cupboard, because all the lids snap together and the containers fit into one another.
edit: correct sizes
you can also get them in smaller sets of only large containers
or only small containers
or even glass!
Hello! May I suggest time sensitive lock boxes such as this as an example. Though there are versions for medication you can look into as well.
You got this man. You are recognizing the problem and that is the hardest part.
DuraHome Food Storage Containers with Lids 8oz, 16oz, 32oz Freezer Deli Cups Combo Pack, 44 Sets BPA-Free Leakproof Round Clear Takeout Container Meal Prep Microwavable (44 Sets - Mixed sizes) https://www.amazon.com/dp/B075X416X8/ref=cm_sw_r_cp_apa_2A08Bb6NV3HKP
There are a bunch other like these
I’ve used Ken Forkish’s recommendation and purchased this:
Cambro RFS6PPSW2190 6-Quart Round Food-Storage Container with Lid, Set of 2 https://www.amazon.com/dp/B002PMV77G?ref=yo_pop_ma_swf
And you get TWO. With LIDS. What a world.
If you have a glass tank already, I would not get a ball python. They don't do so well in glass tanks as they have high humidity needs, and the screen tops don't hold in humidity and the glass walls don't hold heat it. It would be an uphill battle with constant stress on you and potential health issues for your snake.
Corn sakes and sand boas and hognoses do pretty well in glass tanks though, and a 40g long tank would be a good home for them.
I would suggest picking a species first, and then start researching. Some basics that you will need regardless:
1.) Hides, more than 1. Half logs can be pretty decoration but they aren't that great for a snake feeling safe in. A good cheap hide are these, which you can order online. These are well made, sturdy, dishwasher safe, and are enclosed spaces with only 1 entrance - my ball python and rainbow boa are both very happy with theirs. If you like aesthestics you can use foam and paint to make them look pretty cool using this tutorial or you can purchase some of these
2.) Heat Sources: You will need either ceramic heat emitters, under tank heaters, or both. I would recommend staying away from heat lights as you need to turn lights off at night and most snakes can see even red light. Ceramic heat emitters give off heat but not light. I don't have recommendations for these as I don't use them. I do have recommendations for under tank heaters, which are these, from the same place as the hides. You can also get heat tape from Reptile Basics and they are super helpful in making sure you have everything you need to set up with it. ZooMed or Zilla stick on pads are not that great and can break super easily. If you do end up with one of these, I suggest sticking aluminum foil to the adhesive and then attaching it with foil tape, this will make it re-usable. STAY AWAY FROM HEAT ROCKS.
3.) Thermostats. You will need 1 thermostat per heat source. This is NECESSARY. This is not something you can skip out on. Heat pads and CHE's can easily get hot enough to fry your reptiles. This is the model I am currently using for my heat sources, and other people here use them too. They don't have a lot of crucial safety features, though. I am saving up for one of these Herpstat's. You can get one with multiple probes for multiple heat sources, and it has a ton of good safety features. Tons of people here use these, so if you have questions about which one to get, someone here can answer you.
4.) Security: All snakes are escape artists. All of them. Even the one you don't see ever leave their hides. A stack of books or some rocks on the lid are not security measures. You will want to look into lid clamps, or a system that slides in and has a means of locking. I had my baby boa in an Iris Weathertight box which had 6 locking lid clamps while he was in quarantine. Now he is in an Animal Plastics t8 w sliding doors and I have a lock on them. If you have questions about if your set up will be secure enough, please post pics here and we can helpyou spot potential escape routes. Or you can just search "lost snake" or "escape" on this sub and see some of the ways snakes have escaped. But rocks and books are a guarantee to end with an escaped snake.
5.) Temp and Humidity Guages: These stick on ones are no good. They are dangerous and sometimes deadly - I don't care how cheap they are, or how much of a budget you are on, they are inaccurate and the adhesive WILL give way and your snake could get stuck to it. This is the one I use. I have the "outdoor" probe sitting on the floor of the enclosure on the hot side (under the substrate) and the unit itself sitting on the cool side. This lets me quickly see the temperature gradient and humidity.
6.) Substrate: This is going to be highly individual to what kind of snake you get and what its humidity needs are. Sand boas will need a ton more than a corn snake, for example. But pine is toxic, so avoid that. Figure out what kind of snake you are getting and plan for a substrate for them.
7.) What to Feed: you're gonna have to feed whole prey items. It is highly recommended that you feed either frozen/thawed or pre-killed. I order mine frozen thawed from either Layne Labs or Perfect Prey. I keep them in my freezer and I have a pair of feeding tongs I use to feed with. I usually take them out of the freezer and put them in the fridge the night before feeding day. When I get home from work I take them out of the fridge and set them on the counter (in a plastic bag) to get them to warm temp. Then I get some boiling water, put it in a bowl, put a plate on top of the bowl, and put the prey items on top of the plate. I do this until they reach approx 100F (use a IR temp gun if you have one), and then I run the heads under a hot water until they reach about 110F. I do this for both prey items for my ball python and my rainbow boa, even though my rainbow boa doesn't have heat pits, it's just easier cause I keep them in the same ziplock bag. I then use the tongs to dangle the prey and move it around to make it look like it's "live". Some snakes aren't picky and won't mind a room temp rodent, others will want a dance. My boa is a champ and will knock back food no problem. My ball python will want me to dance the rat around for twenty minutes while she gets into striking position and contemplates the meaning of life, the universe, and everything. Ball pythons are usually picky. Pre-killed means you buy the rodent live, and then kill it yourself, and immediately present it to the snake. You can achieve this with a euthanasia chamber or twisting the neck. Feeding live isn't really the greatest, as there is a chance the prey item will attack and hurt your snake. This is especially true of adult rats, which have sharp teeth and claws. In the wild, a snake could see a prey item and if it's not hungry, it could run away. In captivity, neither the rat nor the snake can run away, and this can lead to snakes being defensive and just trying to hide while a rat bites it fearing attack.
8.) How to Feed: In addition to this, you will probably hear about "cage agression" and needing a seperate tank to feed in. This is a lie. Your snake will not associate your hand / opening of the cage as "feeding time" unless it is the only time your hand is in there. And it won't be, you will be changing water, cleaning poop and urates, changing substrate, and more! After a snake has eating, they need at least 48 hours to digest their food. If they don't have this time, they may regurgitate the food. Regurgitation is an emergency medical event. In order to avoid this, after your snake has been feed, they should be left completely alone for 48 hours, no handling. If you feed in a seperate enclosure, this means that you will be moving your snake post-feeding. This also increases your chances of being bitten. Your hand may smell like rodent still, and your snake will still be in hunting mode, and may think your hand is seconds. So feed in your enclosure. It's less stressful for your snake, less stressful for you, and you have a much lower risk of being bitten.
That's a general overview, I may have left something out there, but I think you can get the general basics. Next you should pick a species and start asking here for more specific advise!!
I wish you and your future scale-child the best of luck!
I know you said something about salads not filling you up. This is troubling because either one of two things is happening to you. 1) You are not really burning fat instead of carbs because the combo of healthy veggies and meat/fat isn't filling you up. or 2) You are making really lame salads. Let's assume 2 and fix the problem!
Mark Sisson (yes I'm a really big fan of his) has a giant salad every day for lunch and I tend to also because it's so easy, so versatile, and so Primal! You can literally put whatever you want in it so you don't get bored, and it's basically just the combo of whatever greens you want, topped with sources of other healthy vitamins/minerals, protein, fats, and flavor! And, if you have a decent-sized salad with enough in it, you'll get full/bored long before you run out. If you're not, then ADD MORE.
Here is Mark's article about some classic recipes (including a video for his "two minute salad", another article discussing the "create your own salad adventure" concept, and one for 10 DIY dressing ideas. There are also tons of recipes on the site if you get bored.
My advice? Prep work! Buy enough tupperware to last you an entire week: put the salad greens (and any dry-ish veggies that won't get weird) in a big one, and then use little ones for different toppings, or combine the toppings into one (depends on what you're putting in it), then use a small one for dressing. Grab one set each day. Done. Or, you can get compartmented containers to do this all in one container. I have this and it works nicely (you can freeze the green thing so it keeps your salad cold without a fridge).
So yeah, I'd really lean to that. Otherwise, your options are leftovers, or just collections of meat/veggies that aren't a salad (here's another cool freezey container I have and like, and one for soup that stays warm). Again, regardless of what you do, prep work makes it much much easier. Make it for a whole week, and then you don't have to worry about scrambling and compromising later.
Another (last) thought, you mention the "snacking on non-paleo snacks". Grok didn't eat constantly; he ate a meal and didn't eat again til the next. If you are an efficient fat-burner (as all us Primal/Paleo folks work to be), you won't really get so hungry in between meals anymore. The snacking, then, really is more of a function of either dehydration or boredom. I'm not sure if this applies to you, but it certainly did for me, so I just wanted to throw it out there as something you might want to examine. And/or get yourself some fairly non-perishable Paleo-approved snacks to keep around (fruit, nuts, jerky) so that you don't have to turn to the other stuff. But, like I said, one of the awesome things I've encountered from this process is not having to carry a snack anymore. Not messing with your glycemic loads means you can keep a fairly even-keeled system all day without worry about suddenly getting hungry and needing a snack.
Ok, seriously: last bit of advice... read Paleo/Primal blogs! I get tons of ideas from that about how to fine-tune life as well as tons and tons of recipe ideas so I don't get bored. My favorites?
Each of these has its own angle and awesomeness that it brings to the table. Yes I listed a lot. However, they post with different frequencies and with different intensities, so it's really not much to keep up with. I use Google Reader to subscribe to them all and then I can read it all in one place. It works pretty well for me!
I know that was long, but i hope it helped :)
Updated link, OPs link seemingly goes to a used set that’s more expensive.
https://www.amazon.com/dp/B07N2BPQC3/ref=cm_sw_r_cp_api_i_OZWGDb9Y0TSXA
Also, simply searching the mfg name yielded a few different sets.
Either way, thanks OP!
I seal mine in plastic containers. I have some like this that I use to store leftovers of all kinds. They work great for tomatoes.
DOPNYC's Guide to Proofing Containers
For The Beginner
As a beginning pizzamaker, being able to see the underside of the dough is invaluable.
https://www.pizzamaking.com/forum/index.php?topic=21449.msg216567#msg216567
Posting photos of the underside of the dough hasn't become much of a trend here on Reddit, but I'm hoping that it will become more common, because it's a great way for beginners to troubleshoot balling and proofing issues.
Before we jump into my recommendations, let me share some traits of a good proofing container
With this in mind, here are some clear, and some clear-ish options.
A wide glass bowl with plastic wrap
As long as the bowl is clear, and has the right proportions, this may be the least expensive option of all, because you might already have a glass bowl lying around. The plastic wrap is not ideal, though, because, as I mentioned before, your container can't be airtight, so you don't want the wrap to pop from the pressure. The normal procedure for plastic containers is to take a pin and prick an extremely small hole in the top. This isn't as easy to do with plastic wrap, as the hole in the wrap tends to want to open further as the wrap is stretched.
https://www.walmart.com/ip/Glad-Food-Storage-Containers-Big-Bowl-48-oz-2-ct/24689293
The bottom on these is textured, but you should still be able to see what's going on with your dough. The big downside to these is the size. If you're making about a 12" pizza or less, great, if not, I'd go with something else.
https://www.amazon.com/Pyrex-6017397-Simply-Store-Storage/dp/B000LOWN3C
Still a little small- maybe good for up to 15" pies, but no bigger. Glass is not ideal, but, if worse comes to worse, you can just leave your dough out longer to warm up.
https://www.walmart.com/ip/Rubbermaid-TakeAlongs-15-7-Cups-Serving-Bowls-2-count/17331745
Way too tall, but readily available an not that expensive. The bottoms have a similar cloudiness to the Glad containers above. Not ideal, but should still allow you to see what's going on.
https://www.amazon.com/Rubbermaid-Plastic-Storage-Container-1777163/dp/B016QQ2JUK/
Remember what I said about rectangular containers being okay as long as they are wide enough? These are 16.6 x 11.3 x 3.5 inches. 11.3 should be sufficient for up to about 15", but larger dough balls might start creeping up the sides.
https://www.amazon.com/Tupperware-Round-Cupcake-Keeper-12-Inch/dp/B00GS8AD0K/
At a little less than 12" wide and 2.75" high, and a perfectly clear and almost perfectly smooth base, this could be, imo, the rolls royce of beginning proofing containers. But it's also a whopping 22 bucks. If you go this route, you might get only one, and then go cheaper with the other ones.
Look Around for Something Else
I've devoted maybe four hours, total, looking for proofing containers online and in stores. There's obviously more out there. I've given you the specs to look for. As you go into your supermarkets or dollar stores, take a look at their disposable plastic containers and see if anything fits the bill.
For the Intermediate and Advanced Pizzamaker
Okay, you've made enough pizza to no longer need to examine the bottom of your proofing/proofed dough and it's now time to take the training wheels off. Here are those options.
https://www.bakedeco.com/a/plastic-dough-pan-s-12232.htm
https://www.bakedeco.com/a/lid-for-plastic-pizz-23564.htm
These are what I presently use. I was able to find them locally at a distributor. They work very well. If they could make a clear plastic version of these, and maybe make them 20% larger (17" doughs are a tight fit), then they'd be, imo, the perfect proofing pan for everyone- beginners to advanced.
https://www.webstaurantstore.com/choice-18-x-26-x-3-dough-proofing-box/40714021.html
These are the industry standard dough proofing box. When you get this large, there's are logistics you have to consider due to the size involved. You can't, say, take 8 boxes, stack them, and put them in the fridge, because they will insulate the other boxes and take a long time to chill. Pizzerias will fill these with dough balls, cross stack them so that the dough is exposed, and then place them in the walk in until they are chilled.
These come in different gauges and can vary in quality from brand to brand. Check the reviews to make sure you're getting a quality box that will last you a long time. NEVER use a metal utensil for removing your dough, as the metal will scratch the plastic.
I measured one brand of these in person, and it came to 27.5". My refrigerator opening is 27" wide. If you go this route, make sure you have a refrigerator that can accommodate them.
Remember what I said about square proofing containers? Well, these are obviously very large, but you should be careful about having your dough balls touching, since encroaching balls will create a square edge. For Neapolitan, this is pretty common, but, for NY, you want to try and keep the dough ball round. This will limit the number of dough balls you can fit in these, but, you can still use these for NY.
https://www.amazon.com/DoughMate-Artisan-Dough-Tray-Kit/dp/B00449IEM4
These are the smaller version of the tray above. If you're doing Neapolitan, and are comfortable with square-ish pizza, then these might hold more than a couple dough balls, but, for NY, with that 11" width, I'd only use them for one ball. Considering the price, that, imo, rules them out.
https://www.bakedeco.com/a/dough-retarding-proo-1491.htm
In NY, these are pretty much standard. These will stack nicely with the plastic ones above, and they're a little bit deeper than the plastic ones, allowing for slightly bigger dough balls- such as 18" skins. I've not seen this tested, but longer fermentation generates acid in dough, which may react with the aluminum, so, for this reason, I tend to gravitate towards plastic. But this is probably a little overly paranoid, so if you feel comfortable using these for multi-day ferments, go for it.
https://www.pizzamaking.com/forum/index.php?topic=14506.msg320560#msg320560
http://www.pmq.com/May-June-2004/Whats-With-the-WoodDough-Boxes/
This is super advanced pizza making. Wood proofing boxes (or wood liners for plastic boxes). The wood will naturally draw moisture from the surface of the bottom of the dough giving you a crispier crust. If you're running a professional operation, expect the health inspector to have a fit. The two links that I've provided are both dated and may provide inaccurate info. If you go this route, do a LOT more homework- AND report back here! :D
...
A final note... These containers are constantly changing. The disposable containers are always being redesigned- usually for the worse, and the companies offering these types of containers rise and fall. 15 years ago, the plastic dough proofing pans that I use didn't exist. Where I am getting at? This list is liable to change- and most likely sooner rather than later. If, on your travels, you come across a viable option, please, drop me a PM. Thanks.
In the '89 earthquake we were without power and water for a few days or more. Telephones didn't work (no cell phones back then). "Liquifaction" caused buildings in the Marina to slid off their foundations. The Bay Bridge was out of service for months. Then came the Northridge quake. Having an earthquake kit is being prepared. Here's some of what's in mine.
Got one of these to test drive. Its pricey and feels like overkill, but it's certainly quality and might fit you better than it fits me.
http://amzn.com/B000FNCS5M
edit: a word
personally i would go with something like this with one of these I believe that still also comes with tubing, clamps and a hookup to your faucet but i may be wrong. In which case those are easily ordered from amazon or ebay. This setup would be pretty close to the ease of the t500 due to the electric element, its also safe to run indoors (provided you leave a window open for ventilation) and the 2" triclamp leaves your options open for upgrades like a reflux column should you wish to produce neutral or vodka. I also want to add, a nice hdpe bucket like this and a airlock such as this are great to have. A filter like this comes in handy for filtering yeast and sediment out of mash. As far as extras you dont need much other than a mash bucket, airlock, and way to cool your still head. I personally run a 32gal trash can filled with water and a pond pump to to recirculate my water without any wasting any, but for a small apt i would just use the kitchen faucet and screw on a adaptor
I use these https://www.amazon.com/dp/B0053GVRWQ
and here is the spigot for them https://www.amazon.com/WaterBrick-WB-0001-Ventless-Assembly-Container/dp/B008MB3IXU
http://www.amazon.com/Kitchen-Safe-Locking-Container-Clear/dp/B00JGFQVR6
Hospital buddies! I'm getting my kidney taken out toward the end of the month and will be in the hospital for maybe 5 days. I decided to get squeezy bottles and tiny tubbies.
I plan on putting my powder cleanser in the tub, but now I'm thinking I need to get cleansing wipes if I can't get out of bed the first couple days. I'm going to decant my toner, hydrating lotion, medium lotion, and sleeping pack into the squeeze bottles. It would probably be better to keep our routines to a minimum because we're gonna be in too much pain to do a long one. I'm thinking about bringing a sheet mask or two just in case I need to distract myself I guess.
As for hair... I just donated 19" and most of my hair is buzzed now haha. If your hair is long and gets greasy pretty quickly like mine did, get some dry shampoo and keep your hair up with those claw clips. It sucks being in pain AND feeling grimy. Oh! I guess you could use cleansing wipes for your body, too.
Anyway, best of luck on your surgery! We got this!!!
If you're already bringing your own bag, add a set of produce bags like these to keep in your bring-along bag, and use those for any produce/bulk item as needed. It's easy to just leave a handful in the bottom of your canvas tote. They wash well if they get dirty, and should help you eliminate the smaller plastic produce bags.
Bulk deli-style containers are orobably the second-biggest 'waste reducer' I've found; in the past I'd put leftover raw foods into a Ziploc or sandwich bag to store in the fridge, but never had much luck cleaning and re-using the bags. These are much handier, easier to clean, and are immensely helpful just from an organizational standpoint. Also can be used for bulk items if you plan ahead and bring them along.
I live in Canada, and personally found it difficult to find decent containers (still on the hunt) that are not overly expensive since I need to buy at least 10.
I currently use a mix of these plastic containers which probably wont last as long as the glass containers from ikea. They seem like they are good enough thus far lasting through microwaves and dishwashers. IMO, they are a pretty decent size - at least for my needs... for my basic meal prep it fit 1 cup cooked rice, 112g of chicken breast and a bunch of broccoli.
If I was American I'd probably go for these containers
I'm not a pro at this as I just started MPS recently, but I've learned it's best to get containers that are freezer/microwave/dishwasher safe, BPA free. Hopefully others can chime in with their experience!
Finally, I get my inspo from:
Goodluck!!
How about the CVault containers? Also available on Amazon, so local shipping. The have these packs that keep your bud at optimal RH which is very nice.
https://www.amazon.ca/CVault-Humidity-Airtight-Container-FreshStor/dp/B00H1F20AU/ref=sr_1_1?ie=UTF8&qid=1501116194&sr=8-1&keywords=cvault
These bad girls work great too.
Rubbermaid FreshWorks Produce Saver Food Storage Containers, 3-Piece Set 2016450 https://www.amazon.com/dp/B01FCR7MYM/ref=cm_sw_r_cp_api_i_huo4Bb4G8J8GJ
Thank you! I am a young person dealing with some ptsd and I have pot problems! I want to make it a special occasion thing but I smoke pretty much every day. I bought my boyfriend and I this timer safe off of amazon. We can lock away our weed for hours or days and it's helping us cut back. Still miss it though!
Looks awesome! Check out these containers I got off of amazon, the lids fit all 3 sizes and they’re used in professional kitchens and delis. Non BPA, microwave, freezer and dishwasher safe! You could also get some bento boxes but these deli containers are awesome for more than just meal prepping 👍
https://www.amazon.com/dp/B075X416X8/ref=cm_sw_r_cp_api_i_QKnRDbB9CJNKB
As far as water storage goes, check out the Water Brick. They're ideal for small apartments with limited storage space. I have a house that doesn't have a lot closets, so I put lots of water bricks underneath the beds. You can probably find them for about $15-16 outside of Amazon.
I almost missed it! I've got a few upgrade from my last post! Here is my gear.
From left to right:
What's next you ask? Well with my neck paycheck, I'm buying the following:
Any recommendations for other gear? Specifically, scale recs?
Edit: Added Amazon links for anyone interested.
You could try lunch containers that include a reusable ice pack, like this one. Pair that with an insulated lunch bag, and the food should be fine.
They've got to be "food grade" HDPE Plastic (high density polyethylene) like these. http://www.amazon.com/Gallon-White-Bucket-Lid-Durable/dp/B00A1LUFK8 Most 5 gal buckets of this type are food grade. Just look at the recycle triangle on the bottom. It needs to read HDPE
CVault 373748670089 Humidity Control Airtight Stash Container by FreshStor, Small https://www.amazon.com/dp/B00H1F20AU/ref=cm_sw_r_cp_api_o1o3Ab5MDDNG4
Yep! You won’t smell a thing until you open it lol
A vending machine-style can rotator. You can buy one or you can customized it DIY.
The best way I've found for water storage, outside of cisterns and towers, is the emergency waterBOB which is designed to fit 100gallons into a standard bathtub. Not for long term storage, though. Or the water brick, which you can stack into nearly any pattern you want.
Every bit of space counts. And here. More organization here, here, here, and here.
You can even add storage in your backyard.
Really it's only limited by your space and your imagination.
Sure! Everyone's situation is different. For me:
I don't have anything against glass, and in fact, would love to use it more, but given my current situation's limitation & requirements, plastic is the best option for me at the moment. I cook a lot for meal-prep, I eat a lot of food, and I cook for a lot of people. So for me, the biggest draws to disposable containers are the cost & space requirements, both in the freezer & in dry storage. It's not an ideal situation, but it is what it is, and I have to deal with it one way or another!
I doubly recommend the digital kitchen scale & Cook's Illustrated cookbooks. I also recommend:
If money is no object, how about a promise to a romantic dinner for 2 at a top rated restaurant like Per Se?
I like those containers! I might have to some up.
I use the small GoTubbs and I like them. They're good for thicker creams (face moisturizer); I read reviews that said they're not good for liquids or thinner lotions (which totally makes sense).
I got them from Amazon
Edit: formatting
I'm not the OP but I'm pleased to share the bowl that I bought:
Pyrex (6017397) Simply Store 7-Cup Round Glass Food Storage Dish https://www.amazon.com/dp/B000LOWN3C/ref=cm_sw_r_cp_apap_WKOrtjMAbIYVa
It's a great size for making small dishes, or rice.
Don't forget to put a cup of water in the bottom of the Instant Pot.
I deleted a few Kindle titles and moved some maybe items to my private WL a couple of days ago. The oldest item removed was from last year.
Travel item.
u/bludart
Thanks!
I use these: Rubbermaid Produce Savers. I got mine from Costco, have three sets. Love these things!
Edit: I use these with many veggies, especially leafy greens. But be sure to not pack them really tight, otherwise the greens won’t be able to breathe well.
When I do large batches, I use 5-gallon buckets to mix everything in and keep. The seal is pretty tight, but you might also want to consider portioning everything out into bags and keeping them in the fridge.
My experience, been prepping meals for few years:
Pyrex glass containers are the best, clean and healthy, however, they are heavy to pack around.
Next I tried both these:
https://www.amazon.com/gp/product/B01535KBSC/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
and https://www.amazon.com/gp/product/B017QN8SNE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Both were bad for me. The black ones are too bulky and don't keep closed very well (leaks). The 'bento' style, I tried two brands of this style, lids and containers warp and soon don't fit each other.
Now my alternative to the glass ones are https://www.amazon.com/gp/product/B0014CT9HI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
And they hold up decently well. In fact, I've had pretty good luck with rubbermaid containers of this design. Note that the ones I linked are still a little big for normal portions.
If you don't mind the glass weight, the Pyrex are wonderful (and no silicone to pull out and clean) https://www.amazon.com/gp/product/B0000CFMTV/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Best prices can be found at Wallmart, in the large assorted pack for under $20.
Good luck, hope it saves you money!
here is a link to the one I bought, it was $55
Nice to hear she is supportive. It's crazy to think that my post is influencing your relationship. This is awesome
Actually they are quite reusable. Amazon sells a set that are not only reusable but also freezer, microwave, and dishwasher safe. I know because I have them and they are just about a million times better than Tupperware.
I bought two of these which really help with lunches: http://www.amazon.com/Fit-Fresh-Reusable-Containers-BPA-Free/dp/B000FNCS5M/ref=sr_1_7?ie=UTF8&qid=1407948317&sr=8-7&keywords=fit+fresh+lunch (You can grab some for cheaper at wal-mart I believe)
I fill the bottom up completely with lettuce/carrots/other dry toppings. Then I fill up each of the top two with chicken, turkey, or other protein (sometimes both). Then I'll take a smaller container and fill it with a cup or two of brown rice, quinoa, or whole wheat couscous. I prep the three containers on Sunday night, and take them to work on Monday morning. When it's lunch time, I'll mix the protein and a half a cup of whatever grain I chose into the salad. It's simple, easy, and I don't have to worry about bringing my lunch in every morning. :)
This week I went with more of a Mexican salad that was a little more complex than I usually do, so I brought in little snack baggies in as well.
~378 calories
If you like dressing (which I don't)... salsa would probably taste delicious in this!
You absolutely need equipment! Just because you're frugal doesn't mean you shouldn't have the right tools. It's all relatively cheap (esp if you plan to bake all your own breads), but you need the stuff if you're going to make bread (all bread bakers recommend some basic equipment):
If you spend the $40 here, your bread is going to be far better & much more consistent than if you measure ingredients & guess at your oven temperature.
I use both store bought yeast and a sourdough starter I made.
I checked a great book out from the library: Flour, Water, Salt, Yeast. They have great explanations.
I highly recommend checking out /r/breadit
Make your own frozen dinners
Frozen Assets on Freezer Meal Containers
Rubbermaid Carry A Long Containers
Microwave divided plates with vented lid, dishwasher safe set of 4, Set of 8
Get Rubbermaid Lunch Blox. They are awesome. The top part will keep your fruits, veggies, yogurt, etc cold and the bottom will fit your sandwich. I put mine in a big lunch bag.
I have zero self control but I've always felt too ashamed to ask someone else to keep my tweezers from me, so I bought this timed locking container.
https://www.amazon.com/dp/B00JGFQVR6/ref=cm_sw_r_other_apa_i_hS1nDbY0KCPM4
It's seriously saved my skin more times than I can count.
You can set it for 1 minute up to 10 days and the battery compartment is accessable even while it's locked, so it's basically foolproof. I'd highly recommend looking into something like this!
I swear by produce savers like Freshworks. It's the only way that I can make all my produce last long enough so I can eat it all. Buying a pound of kale for just one person is cost effective but not if half of it goes bad!
I personally used these for dry lentils: Cambro RFS6PPSW2190 6-Quart Round... https://www.amazon.com/dp/B002PMV77G?ref=ppx_pop_mob_ap_share
Some of my favorites have already been mentioned... We bring two mini dust brooms, one for the tent, one to clean off the table/bench as soon as we arrive so we don't have to pick pine needles off the flicking in the tablecloth. A small spray bottle of cleaner to clean the camp kitchen and tablecloth before we leave - - when we get home we are done, just throw everything on the shelf until our next trip, we are done.
Love these solar blow up [lanterns](http://www.MPOWERD.com/ Luci Color - Color-Changing Inflatable Solar Light https://www.amazon.com/dp/B00F5TIO4Au/ref=cm_sw_r_cp_apa_Q-Vjzb1DSATZ6)... The red is perfect for stargazing.
Weathertight [totes](http://www.IRIS.com/ 41 Quart WEATHERTIGHT Storage Box, Clear https://www.amazon.com/dp/B003IB0JCW/ref=cm_sw_r_cp_apa_5nWjzb95SWTSG) for permanent packing and even an impromptu table. We have one for cooking gear (fits everything but the cast iron skillet), one for eating (enough for 4 sets of reusable everything, cheese board) , one for everything else - - maps, headlamps, bug spray, tent lights, etc. Stack 3 together and you've got another food prep surface/buffet space when the table is getting full.
I've only used polycarb bins for sous vide. From an engineering perspective, it's a great material - very impact resistant, very durable. I can't speak to the staining bit.
With that said, something I do advocate the use of - deli containers. Multiple sizes, stackable, and all use the same size lid. They are polypropylene rather than polycarbonate.
you'll want to add a digital kitchen scale to your shopping list, so you can determine appropriate prey size according to the guideline in the care sheets i linked.
this is a tub i love for young snakes. it's very sturdy and secure. it's suitable for snakes up to ~40" long, at which point a BP would be perfectly comfortable moving into an adult sized enclosure.
if your summertime room temperature is cosistently 75-80, you could turn the second UTH off. you absolutely don't want to let the room get above 80.
I've been in a huge salad rut lately. I have just been over them and dreading eating one. I was over the prep, the same low cal dressings, and wasting lettuce. I decided to figure out a way I can get back in the groove. I figure I may not be the only person who is tiring of salads so I wanted to share what's working:
Tip 1 - Figure out what is worth buying prepared for your needs. I realized I wasn't going to cut up romaine and iceberg lettuce. Purchasing prepared salad mix is worth the cost to me. I also purchased a rotisserie chicken and used the breast meat so that I had a protein ready to go. I am okay chopping and prepping the vegetables and dressing (see below).
Tip 2 - Take time to make your salad look interesting. I learned this tip from restaurants. Placing the items as I cut them in a clockwise manner just made the salad more appealing to me. Figure out how to make your salad look exciting.
Tip 3 - Include an item you are excited about eating. My item tonight was an heirloom "Mr. Stripey" tomato from the farmer's market.
Tip 4 - Make your own dressing if you are sick of the usual diet ones. I have been making my own homemade thousand island dressing lately by mixing equal parts nonfat greek yogurt and lite mayo with catsup and pickle relish.
Tip 5: Purchasing a container to preserve your salad ingredients. I have the Rubbermaid Freshworks which allows me to increase the longevity so I don't I waste items. I also cut up leftover veggies that are about to go bad and freeze them for use in soup later.
I hope this resonates with you guys. Please share your tips for fighting salad boredom.
I like the OXO Pop containers:
http://www.amazon.com/OXO-Rectangle-2-Quart-Storage-Container/dp/B000VJ7C2E/ref=sr_1_3?ie=UTF8&qid=1456956725&sr=8-3&keywords=oxo+pop
+1 for the CV jars!!! Keeps all my nugs fresh and hides the smell
[Amazon - $23](http://www.CVault.com/ 373748670089 Humidity Control Airtight Stash Container by FreshStor, Small https://www.amazon.com/dp/B00H1F20AU/ref=cm_sw_r_cp_apa_Ha-SBb40QVS5W)
This!
> ...after a couple of months started smoking daily
> On the weekends I’ll often smoke all day.
> I’m currently on a moderation break ... It’s harder than I thought it would be.
My habits are nearly identical to yours, and due to the fact you sound like how I do regarding my habit, it is best you get a hold of your habit before your habit grabs a hold of you.
For me, (to which I'll emphasize), smoking "all day," on any particular day, is the quickest way to build tolerance. By the end of that particular day I'll smoke back a third bowl for only a short marijuana intoxication. For me, I found simply waiting until the early afternoon to toke up helps reduce m-j tolerance. Also, speaking from personal experience, and having read similar accounts on several "trees" related sub-rs, smoking at night directly before bed is yet another way to boost tolerance quickly.
There is nothing wrong with wanting to get high, but please be aware body tolerance is your body's way of telling you "You're smoking too much." Due to the fact I'd be completely irresponsible with my own habit I had to buy myself a kitchen safe. [https://www.amazon.com/Kitchen-Safe-Locking-Container-Height/dp/B00JGFQTYQ/] A kitchen safe is a fail-safe electronic self-locking container. If you can't control your habit, control your access to your vice. With a kitchen safe I can stretch my stash of weed from six weeks to thirteen! It worked for me.
I'd also suggest not* smoking every day. Yes, getting high is fun. You're highs will be more potent if you spread out your habit and regulate yourself.
I've seen/heard some use a container like this - https://www.amazon.com/Kitchen-Safe-Locking-Container-Height/dp/B00JGFQVR6/ref=sr_1_7?ie=UTF8&qid=1496279978&sr=8-7-spons&keywords=timed%2Bjar&th=1
Check out WaterBrick:
http://www.amazon.com/Stackable-Water-Container-WaterBrick-Portable/dp/B0053GVRWQ
What we do is pack 2 meals per vac bag & then freeze immediately after cooking (well we let them cool down a bit, but no more than it takes for us to cook the other meals).
We'll pull out 48-72 hours of meals at a time (typically 48 hrs) to let it thaw a bit before cooking them just because it sucks to have to wait 5 minutes to have them reheat. We typically don't pull more than that, though, so it shouldn't be an issue. Our freezer ranges from -18C to -15C so it's kept well below food safety issues. If we're putting food in the fridge, we don't vacuum save those - we just put them into glass tupperware. We bought two packs of these: http://www.amazon.com/Rubbermaid-Storage-Container-22-Piece-1865887/dp/B00U1CANAY/ref=sr_1_1?ie=UTF8&qid=1458500284&sr=8-1&keywords=glass+store+containers
The small glass ones are perfect to portion out a side and meat for lunches for work. Bigger ones are perfect for 2-3 meals if we make soup.
We definitely make sure everything is fully cooked before freezing, which helps food illness issues.
IRIS 41 Quart WEATHERTIGHT Storage Box, Clear https://www.amazon.com/dp/B003IB0JCW/ref=cm_sw_r_cp_apip_pILCYp2AmSarx
This is the enclosure with holes drilled in the side. Humidity at HI% lol. The gauge goes up to 98%. Two blocks of eco earth with moss on top. Three hides, two clay pot bases sanded down and one upside down clay pot filled with damp moss, and one large clay pot base as a water dish. Low side temp at 75, warm side at 81. Have an UTH with thermostat set at 87. The probe is under the tub, so the measured temp at the surface is 85.
6qt, this is the one: https://www.amazon.com/dp/B002PMV77G/ref=cm_sw_r_cp_apa_B3hPAbS4HZ8Y0
It's the perfect size for a chicken, but if I were buying again, if probably get the rectangular one for more efficient use of refrigerator space:: https://www.amazon.com/dp/B002PMV7BM/ref=cm_sw_r_cp_apa_h5hPAbD0RPDT7
My parents have the same ones. Here ya go :)
Rubbermaid divided containers
I am just out of school and have recently been doing this as well. I have found that just using fresh vegetables from the grocery store either raw or roasted are the best methods.
For my slow cooker I have been making 2 things with high yield that are 1. easy, 2. cheap, and 3. delicious. Chilli, with plenty of red, green, yellow peppers, and chicken curry (essentially just chicken breast, rice, veggies, curry powder, and coconut milk) with mushrooms, peppers, tomato, green beans, sugar snap peas, etc. Makes 5 days worth of lunch and leftovers you can freeze or have for dinner! Best of luck and I am no expert of this and trying to continue to learn.
Also these have been my saving grace: http://www.amazon.com/Meal-Prep-Haven-2-Compartment-Containers/dp/B011SUKOHE/ref=sr_1_2?ie=UTF8&qid=1452181732&sr=8-2-spons&keywords=lunch+containers&psc=1
Hey that looks pretty good for a first attempt! You're definitely on the right track. If you're not aware of it, you should follow the Tonkotsu recipe in the side bar (link). It's incredibly informative, and if you follow this recipe, you'll make a killer tonkotsu.
In regards to what you've specifically pointed out:
I bought this veggie container which I love, seems to keep everything pretty fresh!
https://www.amazon.com/dp/B01FCR7MYM/ref=cm_sw_r_cp_apa_i_7OtSCbBQFHA32
Do you have any recommendations? I use these Iris tubs for my ball pythons which are about 8" high, partially because the latching is so secure. https://www.amazon.com/gp/product/B003IB0JCW/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
There's not a place for the moment. Its a very simple design, its a bit like lego but with bucket parts.
Get some buckets, this 4 way socket, some CFL bulbs and 8x8 fans... and work from there.
This is what I use: https://www.amazon.com/gp/aw/d/B00H1F20AU/ref=pd_aw_sim_sbs_236_1?ie=UTF8&psc=1&refRID=GPHJM2Y1J68FEB3VC47Z&dpPl=1&dpID=61TYlYlvPvL
It's got a humidity pack too so it keeps your flower fresh. Had it for 2 years now, replaced the pack twice. It's super durable and keeps the smell in great.
looks like part of this set maybe http://www.amazon.com/gp/product/B0078K416Y?keywords=stackable%20salad%20containers&qid=1453108360&ref_=sr_1_9&sr=8-9
Or at least really similar
Amazon
https://www.amazon.co.uk/gp/aw/d/B011SUKOHE/ref=pd_aw_sim_79_1/260-6751480-0648625?ie=UTF8&psc=1&refRID=VH9AT27RC6508B5X2N1M&dpPl=1&dpID=71mKLmqC32L
That is GREAT info! Thanks for sharing!
I've looked it up and was wondering if these are the ones you are refering to? Do you happen to know if they are BPA free? Also, do know if the compartments seal off from one another or is there leakage between them?
Sorry to ask so many questions, but I'm always interested in alternatives.
I use the Tubbs, not the Toobs. The small size of the GoTubbs is about the size of the caps on the GoToobs, and holds 7-10 days worth of toothpaste easily. Generally within that time frame I can top of my supply if needed. I can't imagine needing to carry 1.25 oz of toothpaste - it's one of the few things that can really be found anywhere.
https://www.amazon.com/dp/B00667E2H8/ref=twister_dp_update?_encoding=UTF8&psc=1
That's actually a good idea. Put newspaper down and a sponge or two. I bought a nice plastic container on Amazon that has multiple latches. It was kind of pricey but it is what it is. I also bought some anti vibration pads for under the container. I've read that the vibrations from driving can really stress snakes out. I'll include the links below.
IRIS Weathertight Storage Box, 41 Quart Weathertight - Clear https://www.amazon.com/dp/B003IB0JCW/ref=cm_sw_r_cp_api_VNvaAbT3RJ52R
Diversitech MP4-E E.V.A. Anti-Vibration Pad, 4" x 4" x 7/8" Pack of 4 https://www.amazon.com/dp/B00BVEMLR4/ref=cm_sw_r_cp_api_OOvaAbF5QXAQW
Not really a tip about veggies, but a tip about storage. I've had to throw away so many veggies because I just don't get to preparing them. Do yourself a favor and invest in
[these containers] (https://www.amazon.com/dp/B01FCR7MYM/ref=cm_sw_r_cp_apa_gNZ.zb370P7AM) they aren't cheap but I've found they extend the life of my veggies well over a week.
I use a Primo Escali scale. I've had it for 5 or 6 years now (purchased it for following European recipes, and have repurposed it for food tracking more recently). It's held up great, no fuss, and the batteries last a really long time. I do think I paid a lot less than the $30 it is currently listed for on Amazon though.
Don't know anything about a Bullet Journal. A lot of people here use MyFitnessPal - personally, I prefer SparkPeople (lets you set a calorie range rather than a single daily target, easy to save favorite foods and groups of foods, easy to enter your own recipes, syncs with Fitbit, but has some social media and advertising aspects integrated with it that can be off-putting).
My boyfriend is on his own for food making choices, so I'm no help to you there! lol
And as for food containers, I prefer glass to plastic for its ability to be microwaved without staining or leaching. Wide mouth 2 cup mason jars work really well for soups/stews/chili, and since they are designed to be airtight they don't leak at all. And they are cheap! You do have to remove the lid to microwave, though.
For larger meals (salads, meat and veggie leftovers, etc) Pyrex and Rubbermaid sell glass containers with plastic lids in a wide variety of sizes and shapes. They're a bit more expensive than the canning jars but glass holds up well so it's worth the investment, IMHO.
Good luck!
Just be humble and ask, they're probably really friendly. Ask the roasters what they suggest. Always good to go local and fresh. Get an airtight canister for your beans, the bags that some roasters put their beans in don't last long. I have one of [these] (http://www.amazon.com/OXO-Rectangle-2-Quart-Storage-Container/dp/B000VJ7C2E/ref=sr_1_2?ie=UTF8&qid=1325304776&sr=8-2), for my beans. Make sure whatever you buy has been properly degassed, or been 'rested' for 24 hours.
I would use a little jar. Something like this. Easy to find at places like Target, just look in the travel-size toiletries section.
Usually every morning before hiking I'll clean my feet (making sure there's no debris), then rub a little Hike Goo all over them -- I've never had a blister since I started doing this ritual. I usually repackage it into a GoTubb, and the small (0.4 oz) is good for 5-7 days for me.
https://www.amazon.com/HikeGoo-Blister-Prevention-Specifically-Formulated/dp/B008RCIPH8
https://www.amazon.com/Humangear-GoTubb-3-Pack-Small-0-4oz/dp/B00667E2H8/
Actually, looking back on that Denali trip -- I forgot I did also bring Rocky GoreTex socks. I wouldn't bring them for most trips, but I really liked having those in some areas of Denali -- it's less about keeping your feet dry, and more about keeping glacial silt out of your shoes, which is super fine and tends to get in everything. And the nice part about those, unlike waterproof boots, is you can take them off, wash them, and easily dry them, and put them back in your pack when you're not walking in glacial water.
I made some notes after the trip if you want more details:
https://backpackinglight.com/forums/topic/hiking-in-denali-in-june-debating-shoes-vs-boots-and-tarps-vs-tents/
I had a real hard time finding good advice from an ultralight perspective when planning that trip, so I'm happy to help if I can.
The Polychrome Glacier area (Mt Geode) was really beautiful, was well worth a couple days there. And the area south of Eielson visitor center was really nice, and so open and varied -- seems like you could spend a week or two just exploring that (especially you can go to the edge of the glaciers there). The third area we did was on the north side of the road, I think it was polychrome mountain -- that was less memorable for us, but we never got further than ~1 days walk from the road, and it seemed like things might have opened up into something more interesting if we'd kept going.
I doubt you can go wrong anywhere though :)
Water Bricks are your friend: https://smile.amazon.com/WaterBrick-1833-0001-Stackable-Emergency-Container/dp/B0053GVRWQ/ref=mp_s_a_1_3?keywords=water+brick&qid=1562373312&s=gateway&sr=8-3
https://www.amazon.com/dp/B00JGFQTYQ/ref=cm_sw_r_cp_awdb_t1_6KrZAbZ94T7ZZ
Either lock up your phone, or delete all your credit cards from the phone and lock up your cards at night.
M MCIRCO Meal Prep Containers
These are what you want. My best purchase of 2019
DuraHome Food Storage Containers with Lids 8oz, 16oz, 32oz Freezer Deli Cups Combo Pack, 44 Sets BPA-Free Leakproof Round Clear Takeout Container Meal Prep Microwavable (44 Sets - Mixed sizes) https://www.amazon.com/dp/B075X416X8/ref=cm_sw_r_cp_api_i_drAJDbFGYS678
If you want to be able to eat a variety of foods, freeze in smaller portions. I got these for soups and stews to freeze in 1-2 serving increments and these for dishes that weren’t cooked yet so they could go straight in the oven.
I have the same ones and got them at Big Lots : )
Here's an Amazon link too though if you have no Big Lots nearby.
I have a few for you that I think you could handle. First a couple of tips. if you are only feeding yourself. then recipes for 4 should be cut in half. only the ingredients not the cooking times. If you like them make sure you can freeze them and make a full batch. buy yourself some freezer containers you can freeze your own homemade dinners in. Such as these:
for things like spaghetti casserole etc...
[Single Compartment meal prep containers large]
(https://www.amazon.com/LIFT-Certified-BPA-Free-Microwavable-Containers/dp/B0128YT76S/ref=sr_1_5?ie=UTF8&qid=1486741306&sr=8-5&keywords=single+compartment+meal+prep+containers)
I have these ones.. They can go straight from the freezer to the micro, and right into the dishwasher. (top rack) they are GREAT!
[1 and 2 compartment meal prep containers]
(https://www.amazon.com/Meal-Prep-Haven-Compartment-Containers/dp/B011SUKOHE/ref=sr_1_2?ie=UTF8&qid=1486741653&sr=8-2-spons&keywords=meal+prep+containers+2+compartment&psc=1)
now for soups and stews etc.. these are great but will melt in the micro if you nuke them more than 55 seconds at a time. They Will NOT leak!
[soup stew and broth containers]
(https://www.amazon.com/Glotoch-Ounce-Storage-Containers-Proof/dp/B01EFFYTQG/ref=sr_1_2?ie=UTF8&qid=1486742017&sr=8-2&keywords=16+ounce+deli+container)
I have not tried these but I will probably get some
[Round Meal Prep]
(https://www.amazon.com/Prep-Naturals-Containers-Leakproof-Plastic/dp/B01I8AQPNY/ref=sr_1_1?ie=UTF8&qid=1486741830&sr=8-1&keywords=round+meal+prep+containers+microwavable)
a couple more tips. buy garlic already minced in the jar, also you can buy chopped onion at the grocery store but it will cost a bit more. will work though until you get the hang of chopping your own.
First lets start with Rotisserie chicken. they are cheap and will make at least 2 to 4 meals. depending on how many you want to feed. you can pick up some boxed mac and cheese, maybe some betty Crocker au gratin or scalloped potatoes to have with the chicken. then the remainder of the chicken can be pulled from the carcass. any full pieces you can put into the meal prep containers with leftover side dishes for lunch etc.. for the remainder of the meat. pick it as clean as you can. toss the carcass. Later you can learn how to make your own broth with it. but that is for another time. (or you can give it to your mom to make broth...)
the rest of the meat, put into a zip lock bag and freeze it for later. this meat can be used in soups, casseroles, tacos burritos etc..
I will post some recipes below for your chicken leftovers.
these could be nice for appy's, served to your friends? or for a dinner or just snacks. and you don't have to use the whole wheat tortilla either.
[Baked Pizza Taquitos]
(https://www.copymethat.com/r/LNYznIZ/baked-pizza-taquitos-baker-mama/)
Leftover Chicken recipes
These Freeze well
[Black Bean Garnachas]
(https://www.copymethat.com/r/MK9iKnW/black-bean-garnachas-diabetic-cooking-ch/)
this is made in the crock pot. and it doesn't make a whole bunch. you could probably eat it all in 2 settings if you are a big eater.
If you don't have one, get one they are not expensive. Walmart has them for 18 dollars most of the time. but you do want to get a 6 quart, as most recipes are geared towards that size and you won't have to scale a recipe down to fit in your crock pot.
[Creamy Beef Potato Stew]
(https://www.copymethat.com/r/wxM21qf/creamy-beef-potato-stew-better-homes-gar/)
you don't have to get the mini meatballs for this. you can cut the full size ones in half, they would work just fine.
[Dump and Bake Meatball and Casserole]
(https://www.copymethat.com/r/Yx8LVNH/dump-and-bake-meatball-casserole-theseas/)
side dish, these can be done in the oven at 350 for about 20 minutes
[Parmesan Potatoes and carrots]
(https://www.copymethat.com/r/wKjymk0/grilled-parmesan-potatoes-and-carrots/)
[Hamburger Cabbage Casserole]
(https://www.copymethat.com/r/fB1SAxZ/hamburger-cabbage-casserole-betty-crocke/)
[Overnight Meatball and Pasta Casserole]
(https://www.copymethat.com/r/4GAvJYy/overnight-meatball-and-pasta-casserole/)
These Freeze well
[Porcupine meatballs]
(https://www.copymethat.com/r/FlLxY9L/porcupine-meatballs/)
this is a soup that is easy to put to gather and you can use either ground beef, or leftover cooked beef such as pot roast or even steak if you want.
It makes a HUGE amount it is also freezable.
[Qiuck and easy Vegetable Beef Soup]
(https://www.copymethat.com/r/7zH7VLX/quick-and-easy-vegetable-beef-soup/)
another very simple soup (this doesn't make so much, and is also freezable)
If you don't like kale use spinach or any other green you do like.
[Susage, Kale and Bean soup]
(https://www.copymethat.com/r/EXR9lnq/sausage-kale-and-bean-soup-cooking-light/)
this is simple you make a couple of sides, mix this sauce and cook the thighs wow! and freezes fine too.
[Honey Mustard chicken]
(https://www.copymethat.com/r/vAbBkGb/semis-honey-mustard-chicken/)
Leftover spaghetti with meat sauce can be made into a very filling Spaghetti pie, by adding just a few things. the tricky part is placing the plate face down over the small skillet and turning the spaghetti out onto it then back into the pan uncooked side down to finish. it is so worth it though.
[Spaghetti Pie]
(https://www.copymethat.com/r/AdMUHXJ/spaghetti-pie/)
[Pizza Casserole]
(https://www.copymethat.com/r/uP5lKqZ/pizza-casserole-by-ars-melissa/)
for some of that leftover chicken,
[Caesar Chicken pasta Casserole]
(https://www.copymethat.com/r/oMxBZtR/caesar-chicken-pasta-casserole-land-o-la/)
[Chicken Alfredo Casserole]
(https://www.copymethat.com/r/US6M7TC/chicken-alfredo-casserole-i-dont-remembe/)
[Adobe Chicken Wraps]
(https://www.copymethat.com/r/qOBhAzW/adobe-chicken-wraps-betty-crocker/)
[Chicken Enchilada Foil packs]
(https://www.copymethat.com/r/KjYpFms/foil-pack-chicken-enchiladas-kraft/)
Not sure why they call this Turkey Chili since it's made with chicken? but looks good and its fast. would also be freezable.
you could use some of your cooked chicken for this recipe, about 2 cups cut up.
[Fast Turkey Chili]
(https://www.copymethat.com/r/hRHclj0/fast-turkey-chili-recipe-from-wwwmyrecip/)
another use for those meatballs. it's good easy and mostly opening cans and measuring seasonings. and is freezable too.
[meatball Stone Soup]
(https://www.copymethat.com/r/lURnA2d/meatball-stone-soup/)
Don't be afraid of this one. it's easier than it looks and comes to gather pretty quick. it will not freeze well though because of the half & Half. but it is soo good and doesn't make a ton.
[Zuppa Toscana]
(https://www.copymethat.com/r/lURnA2d/meatball-stone-soup/)
I better quit or they will delete this post and you won't get any of these recipes. Good Luck! I hope some of these will work for you!
Will this work?
​
https://www.amazon.ca/Pyrex-Storage-7-Cup-Round-Plastic/dp/B000LOWN3C/ref=sr_1_2?ie=UTF8&qid=1540672892&sr=8-2&keywords=pyrex+7+cup
I'd say the best I've found are probably actually deli containers like these but the normal rectangular meal prep containers are fine unless you've got something that's got a really watery consistency.
If I was really concerned I'd probably just slide my rectangular container into a big ziplock to slide into my bag. My backpack is sectioned so my laptop has a little extra protection if something spilled in the other compartment.
>Durahome food storage container
Give it a shot and report back.
https://www.amazon.com/DuraHome-Containers-Leakproof-Container-Microwavable/dp/B075X416X8
Amazon sells a nice Rubbermade set.
I picked up the 22 pc set when it was on sale for 35$. Can confirm food is stays more fresh compared to the old plastic ware, and reheating is a lot easier.
Check out Fit and Fresh brand lunch containers. When I worked outside the home, this is the type I had. Everything always stayed nice and fresh. For a while, I also had a Mr. Bento. It was really good but tedious to clean.
There are things you can do. Meds that are harder if not impossible to abuse such as Vyvanse and daytrana. Vyvanse even if you take multiple pills your body can only process so much due to its prodrug formulation. Vyvanse is a bigger inert molecule until your body enzymes break it down to dex-amphetmaine. Daytrana is methyphendiate in a skin patch.
There are now non stimulant meds you can not unconsciously want to abuse such as strattera, intuniv, or wellbutrin since these can not get you high.
You can also do something like the kitchen safe
http://www.amazon.com/Kitchen-Safe-Locking-Container-Green/dp/B00JGFQRN4
You remember when to take your pills based off the timer and you can only take pills when the timer is empty.
For inside, this works great - Oxo Sealable Container. I use two - one for accessories and one for product. They do well to contain odor.
For public use, it's trickier. My impulse is to suggest "don't do it at all", as the police can be far from understanding and it may just not be worth it. That said, keeping it in a baggy, perhaps double or even triple bagged (the extra bags do help), may do the trick. Just make sure everything gets sealed properly.
Call me environmentally unfriendly, but I freeze cooked rice in sandwich bags. It defrosts easily on your desk and there isn't any extra airspace in 'em.
I use Rubbermaid Lunch Blox containers for portions of other cooked food. They come in these sets or you can buy the different sizes separately. Small ones are the right size for about half a cup of refried beans, medium ones ("side containers") are the right size for 6-8 oz of chili or stir-fry or taco meat, and since they're square they stack nicely in the freezer without wasting space.
They don't nest as nicely as the gladware stuff when they're empty but usually most of 'em are in the freezer anyway.
Master Blaster
from my RAoA WL
Thanks, Yeah there great! I got them on amazon see below:
https://www.amazon.com/Containers-Compartment-BPA-Free-Microwave-Dishwasher/dp/B07N2BPQC3
Breaking the vacuum, as described in the comments above, should help a lot with spillage.
And as for sealing, I find it much more convenient to use a plastic airtight container (the kind you might keep flour or something in). Here's the one I use. Here’s the one I use.
Dang, just leaving it out caused that much odor? Yeah I'll probably just take the stash with me at first, but maybe if I ever picked up a spray like ozium that would cover it in the future.
This is what I'm using for storage: https://www.amazon.com/CVault-Humidity-Airtight-Container-FreshStor/dp/B00H1F20AU/ref=sr_1_3?ie=UTF8&qid=1502002987&sr=8-3&keywords=cvault
It comes with a little humidity pack thing, so that should prevent the drying out (or becoming too humid), right?
These are what I use. They are dirt cheap and come in segmented and non-segmented versions (I much prefer the non-segmented I've found, because sometimes the different Items don't fit correctly, plus it all comes out the same anyway). You can clean them in the dishwasher fine, they freeze well, and they hold a good size meal perfectly.
https://www.amazon.com/Rubbermaid-TakeAlongs-Rectangle-Storage-Container/dp/B0014CT9HI
https://www.amazon.com/Rubbermaid-TakeAlongs-Rectangle-Storage-Container/dp/B000RNH9C2
Of course. I picked up these
I only use the rectangular ones for meal prepping but I picked up the whole set. Had them for a year and I meal prep every week and they still look like the day I bought them. Plastic ones ALWAYS broke down on me. Glass is the way to go.
To go with your pizza peel, do you also have something to bake the pizza on, such as a kitchen steel or pizza stone or at least an Air-Bake pan? (I use the "natural" aluminum Air-Bake pan, rather than the non-stick version, because I cook at high temperatures; it looks ugly after getting a brown patina of olive oil baked onto it from many uses, but it's cheap and works for me:)
https://www.amazon.com/Airbake-Natural-Large-Aluminum-15-75in/dp/B000063SKQ/ref=sr_1_3
When it comes to Dutch ovens, I prefer a big oval one because mostly what I use mine for is baking loaves of bread in rectangular pans -- a medium-size loaf pan fits inside big oval Dutch ovens. But if you plan to mostly use your Dutch oven on the cooktop, then a circular one might be better. (You can still bake round loaves in a round one, on a piece of parchment.)
And you can never have too many baking trays (large and small) for things like cookies!
Do you have a big spice rack and some empty spice jars? Your collection of store-bought spices is going to grow and grow as you do more cooking, and empty jars are wonderful for making your own seasoning/spice mixes.
I use a ton of plastic deli containers -- they're sold as disposable, but you can wash and re-use them several times before you recycle them. They come in cup, pint, and quart sizes that all share the same lids. (Some brands are dishwasher-safe and can even be microwaved.) They're so much cheaper than proprietary food storage products like Rubbermaid/Glad/Tupperware, and you never again have to worry about which lid goes with what container. These are similar to the ones I use:
https://www.amazon.com/DuraHome-Containers-Leakproof-Container-Microwavable/dp/B075X416X8/
(I haven't used that brand -- I got my deli containers for free at the bulk food store.)
The typical storage method I've come across is getting food grade 5-6 gallon buckets, getting a mylar liner, and then filling it with the rice or beans. After that, get as much of the air out as you can and just toss some Oxygen Absorbers in with it and then seal the mylar with heat. They do sell mylar bag sealers, but you can do the same job with an iron that you would use on your clothes and a wooden ruler for a lot less money.
When we first started, we used this....https://www.amazon.co.uk/Kitchen-Safe-Locking-Container-Height/dp/B00JGFQTYQ/ref=sr_1_1_sspa?keywords=kitchen+safe&qid=1555528236&s=gateway&sr=8-1-spons&psc=1
Can you let us (me) know where you got it? I NEED ONE!
EDIT: NM, found it
http://www.amazon.com/Kitchen-Safe-Locking-Container-Clear/dp/B00JGFQVR6
Thanks for the quick reply! So essentially this for the absorbers/bags plus the buckets?
LunchBlox! They're super useful!
Ice pack is the best way to go. I bought this awesome lunchbox on Amazon, its made by "Fit Fresh". Comes with two separate 1 cup containers, and an ice pack. I've been using it for months now and it doesn't leak. Its great because you can bring a few different types of food- I put veggies in one compartment, brown rice in another, a chicken or tuna sandwich in the third- or some variation of that. Some days just cram the whole thing with whole-wheat pasta with chicken and veggies.
Anyway, I'm not really trying to sell you on this specific lunchbox, just saying you can find some pretty awesome lunchboxes that will allow you to bring different kinds of foods without them mixing, and keep them cold for a few hours until lunch. There are also some for salads, with compartments to keep wet mix-ins and the dressing until you can combine it all at lunch.
https://www.amazon.ca/gp/aw/d/B011SUKOHE/ref=yo_ii_pd_dx_bx_1?ie=UTF8&psc=1&refRID=3K68SR9R5PV9M8ZWKX9G
Get a Cvault,replace the humidity pack with some 500cc Oxygen absorber packs. The Cvault is stainless steel so it stays pretty cool by itself,on real hot days just throw it on top of some ice if your worried. https://www.amazon.com/gp/product/B00H1F20AU/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1
Link to the kitchen safe
I use this lunch bag https://www.amazon.com/gp/aw/d/B01B9R0Z8Y/ref=yo_ii_img?ie=UTF8&psc=1
With these ice packs https://www.amazon.com/gp/aw/d/B002MV7Z4O/ref=yo_ii_img?ie=UTF8&psc=1
And these containers https://www.amazon.com/gp/aw/d/B0078K416Y/ref=yo_ii_img?ie=UTF8&psc=1
I am a grad student too and have 3 hour classes, internship and then back to class. Everything stays cold for lunch, but then I have to bring frozen meals (we have access to freezer and microwave) for dinner.
It dried out: probably you have to put the plastic wrap better, or maybe the dough stayed too much in the fridge: even if well protected the dough won't stay fresh forever.
I suggest to buy a bowl or a glass container with its own lid. Something like that for example http://www.amazon.com/gp/aw/d/B000LOWN3C/ref=mp_s_a_1_2?qid=1452188001&sr=8-2&pi=SX200_QL40&keywords=Glass+Bowl+lid&dpPl=1&dpID=31QzIjZ6ElL&ref=plSrch
I actually got one of these and feel like it's a lot more effective than this box would be, but if you have the willpower, then I really envy you.
This time-delay safe is cheap and effective against self sabotage when you need a smoke break:
https://www.amazon.com/gp/aw/d/B00JGFQVR6/
Dough:
Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water
1/4 cup olive oil
1 tablespoon Yeast
1 to 1 1/2 tablespoons Kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour
To make the dough: Use our dump and stir method of mixing the dough in a 5-quart Container with Lid, using a Danish Dough Whisk or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks.
​
*I used a detroit-style pizza pan, put a liberal amount of ghee in the bottom & also sprinkled semolina for extra crunch. Par-baked crust at 550 for about 15 minutes (bottom rack), topped and cooked another 15 min (one rack above the bottom).
​
Sauce
​
I'm sorry I don't have a recipe (just wing this part), but I sauteed some garlic; added penzey's italian seasoning and also fresh rosemary & basil. Added canned tomatoes & a small can of tomato paste; simmered for about an hour or a little more on low.
I personally use these Three Compartment Meal Prep Haven Containers
They also have them in Two Compartment and Single Compartment
I don't use mason jars in the freezer because they tend to get very brittle and make a mess when the break. I use these
https://www.amazon.com/Containers-Airtight-Microwave-Dishwasher-Stackable/dp/B01LC7UIWO/ref=sr_1_2_sspa?
This is why you use a Pyrex bowl, can pour that shit in right after you're done cooking if you want.
https://www.amazon.com/Pyrex-Simply-Store-4-Cup-Storage/dp/B000LOWN3C/
Only $13 and change for that bad boy.
I was using an aluminum cake pan which has been quite useful but I'm concerned about the aluminum getting in the food and rotting my feeble brain. I've also tried a Pyrex glass bowl, but it doesn't hold quite enough.
Thanks for the suggestion.
This is where I can help lol
You need to buy a couple of things.
First you need to feed the starter a couple of times until it doubles in size and is vigorous.
>>>Take a mason jar. Measure the amount of starter in height and put a mark. This is your baseline. This way you can know when it doubles to see where it is most active.
>>>as for mixing. You need to askari know when it doubles and triple in size so you need to mix it in your bowl and dump it into your see though container. The container will let you know exactly when it is doubled or tripled. I usually bulk ferment overnight until it triples in size.
Buy one of these. I bought 2 but never use the second unless I'm making 6 loaves. Even then I have a 12 quart that I proof the loaves in until I see them double.
Cambro RFS6PPSW2190 6-Quart Round Food-Storage Container with Lid, Set of 2 https://www.amazon.ca/dp/B002PMV77G/ref=cm_sw_r_cp_apa_i_9Aw3Db3ZHKKFV
>>>Once I see that it has tripled. I do a divide and fold being very gentle when taking it out so I don't disturb the bubbles. I usually spray some olive oil on the edge of the bowls so it slides out easily and I use an oval scraper to get everything. I form into a tight ball and throw it into a banneton that has been dusted with a rice flour regular flour mixture.
>>>I cover it with a wet towel and leave in the counter for 1hr and then I start watching it. I'll usually move it to the fridge at this point while I preheat the Dutch ovens. In my kitchen the dough passes the poke test after 2.5 hours. Once that happens I'll take out 2 loaves slash and throw in the oven.
Rubbermaid FreshWorks Produce Saver Food Storage Containers, 3-Piece Set 1951431 https://www.amazon.com/dp/B01FCR7MYM/ref=cm_sw_r_cp_api_NcLTBbWTFTHEP
I bought these from Costco and they have helped keep berries in my fridge for 7-14 days. I also cut up melon and pineapple and keep them in these for my kids. Works well