Big, high-calorie, healthy meals

[Kitsune06]

OK. So now that I'm doing my running/walking/swimming/biking/yoga, I'm cutting back on my strength training/weight lifting a bit because a) my muscles are well-defined enough... b) it's starting to feel like the straw that broke the camel's back.

Now, though, I'm having a hard time coming up with enough calories (and I mean food with healthy protein to fat/sugar ratios) to keep me going and not feel like I'm starving. Friday was an instance at work of
"stare at the clock until 7, pop open frozen dinner, nuke and inhale dinner, eye box dinner came in, because it smells like frozen dinner, and given most 'lean' frozen dinners, it might *taste* like the dinner...."

I don't want to go down the "worked to exhaustion" or "lookin' like a corpse" thing I went through the year before last... but I also don't want to bog myself down with unnecessary fats and oils.

Any suggestions on food I can freeze (or buy already made) that's filling, easy to make, and healthy? I'm looking at 2500 to 3000 calories/day to maintain my weight. ::

[Veronica]

I eat a lot. Or so it seems to me. I don't count calories, so I don't know how many I eat a day. I usually make some sort of pasta thing, pesto with Rotissierre chicken in it is a favorite, and then we take that for lunches. It is done in the amount of time it takes the pasta to cook. It gets topped with roasted pine nuts and shaved parmesan.

I like to snack on apples and peanut butter - enough peanut butter that you actually get some on each apple slice. I prefer natural unsalted peanut butter.

Salads are good, but they get topped with bacon, cheese, almonds and a hard bolied egg.

I burn typically between 4,000 and 6,000 calories a week riding, more if it's a week with a long ride. And I like my food to taste good.

Good luck finding what works for you.

V.

[miffy'sFuji]

Have you tried Amy's frozen meals? If I happen to eat pre-packaged frozen dinners, I like those because they are satisfying.

[SouthernBelle]

Ditto on the Amy's.

I like to make pots of soup, chili or stew that I can eat on for several days.

I also like to make up a big stirfry and some Lundberg's Wild and Brown Rice. That's usually a 2 or 3 day worth of cooking.

When you make things make double.

[HipGnosis6]

I like to make big pots of Chicken soup. I make sure that the chicken I put in has the skin and the bones - it adds richness, fat and flavor. I don't skimp on the veggies (I hate eating raw celery but loooove it in soup! and almost always put zuchini into soup) and often add lentils instead of noodles or rice. Very very filling! Especially if you eat it with a nice hearty roll and a little parmesan cheese.

Chili is another option that can be made up and frozen ahead. Or lasagne. Or Tuna Noodle Casserole. Or....

I live alone but I virtually never cook for one. I'll make gigantic casseroles and put up most of it, or cook a decent sized roast and have sandwiches for a week. Or same for a bone-in ham, and then I can make soup with the bone. I just wish I had TIME to do more of this sort of stuff....

[Bluetree]

Second the chili... you can make tons of it. It freezes well and if you do it in small portions, you can microwave individual portions as needed.

My easy-recipe for Chili:

• One package (pound) of sweet or spicy Turkey Sausage links
• One lb. lean ground sirloin
Remove meat front links. Crumble, brown and drain. Same with sirloin.

In large pot, heat up some olive oil and sweat:
• Handful of crushed garlic cloves
• One large onion, chopped
• Chopped carrots and celery, a couple of each
• One each of yellow, red and green peppers

Reduce heat, add:
• Cooked meat
•*One large can of chopped tomatoes
•*One large can of tomato sauce
• One jar of any cheap pre-made spaghetti sauce, low fat/salt
• One can each of black beans, garbonzo beans and kidney beans
• One or two packets of Lawry's chili powder

Simmer at low heat for for 1-2 hours, stir occasionally until most liquids are gone.
Add:
• One package of sliced mushrooms
• A couple of chopped zucchini
• A couple of chopped Japanese egglant

Simmer for another 1/2 hours, or until the liquid from the mushrooms, zucchini has reduced. Add salt and pepper to taste. This should only be done at the last stage, because most of the flavors have concentrated and you will not need to add much.

I put individual portions in those small Ziploc containers and freeze them. Yum!

[roshelleuop]

I like to do all my cooking on Saturday/Sunday. I make alot of pastas and soups. I put one - two servings in several disposable tupperwares and freeze them individually. In the am, I take my little lunch box thingy, put in my "home-made" frozen dinner, some apples, nuts, grapes, and other snacks. It not only keeps the other stuff cold, it thaws after about 4 hours, just in time for lunch (no refridgeration necessary).

Good luck!!!!