Had to share a quick plug for one of my newest "in the kitchen" handy dandy items. My sister got me a new lunch bag and storage for my birthday which coincides nicely with my goal of paying less for lunches at work and encouraging me to bring from home more often.
The Freshvac Lunchpac comes with 3 smaller trays and a vacuum sealer top to keep the freshness in. The insulated tote has a zippered bottom that the tupperware fits into perfectly.
It also came with about 10 recipes for easy-to-make breakfasts and lunches, from granola to greek salad.
I took one of the ideas from the recipe pack and made a traveling taco salad. Of course, not before we made a full batch for dinner.
The two smaller divider trays held guacamole in one and a black olive, tomato (grown in our own balcony garden!) and green onion mix in the other. The larger tray held taco seasoned ground beef and a layer of cheese. This meant I could separate the meaty tray to heat in the microwave at work. I lined the bottom with lettuce and then dumped all of the ingredients into that larger tray. Crumble some tortilla chips on top and voila!
Then just pop the top on and press down to vacuum seal it all in.
Another example of getting meal and recipe ideas from the most unlikely of places! I think I might next try the following recipe that came with the set:
Smoked Salmon Egg Salad
6 large eggs
6 oz cold smoked salmon, diced
6 Tbs olive oil
1/2 small red onion, diced
1/3 cup capers, drained
2 Tbs minced fresh dill
1 Tbs fresh lemon juice
1 tsp fine lemon zest
freshly ground pepper
Hard cook eggs and put in cold water to cool. Peel eggs, chop finely and mix in medium sized bowl with salmon, oil, onion, capers, dill, lemon juice and lemon zest. Season with salt and pepper to taste. Toss gently.
Place a bed greens in large divider insert. Add a large scoop of the egg salad. Fill small divider inserts with pita chips and fresh grapes.
Does anyone else make meals that are made to fit their storage containers?