Happy New Year! Can you believe it is 2018 already? It hardly seems like another year has passed, and yet so much has happened. I was sealed to my sweetheart in the Bountiful temple, my sweet brother passed away, I finished some professional development, and now my mother has come to live with me in Utah. There were many sad times and a lot of happy times. Most of all, there was lots of good food.
New Years Resolutions
Like everyone else, I have lots of goals that I’d like to accomplish in 2018. I kinda fell off the wagon with what I was eating and drinking. I didn’t gain much weight, just a bit, but enough that I’m not happy with the choices I’ve made. This year I need to tighten my eating back up and get back to the gym. Professionally, I want to make more of my blog so you can expect lots of awesome (healthy) recipes coming this year.
To start off, I’ve quit caffeine and soda…again. Two weeks so far. I used my time off of work for the holidays and the time I was in the U-haul moving my mom to detox. It wasn’t easy. Still isn’t. But now it isn’t physical withdrawals that I fight. Now I just struggle with the psychological desire for the act and enjoyment of Coke Zero. Within two days, my skin began to clear. I’ve lost a pound (WAHOO!) already and I’ll continue it. I’ve replaced the caffeine with lots of water, Powerade Zero, Crystal Light and an occasional Diet A&W Rootbeer.
E-Z Sous Vide Meals For Busy Families
This is the first recipe in a series that I’m doing on meals that you can prep ahead for easy dinners. So easy. So delicious. I’ll be covering a lot of these over this month and the next few months. I hope you’ll enjoy this series. I know I need it in my life.
One thing I have to work on constantly is how to cook for my family with my incredibly busy schedule. Bulk preparing food on Saturday is mandatory and I want to share a few recipes over the next few weeks that will help you to become masters at bulk preparation.
Sous vide cooking makes bulk prep so easy. I can come home from Costco (where I get the majority of my meat) and season, brown, and package my food in short order. I’m not a huge fan of reheated meat, so I don’t cook them all at once. If I’m going to cook them in the next few days, I’ll keep them in the fridge. However, cooking from frozen is so easy and keeps food fresh if plans change. Often, I’ll just freeze the meals, then pop them in the water.
Sous Vide Meatloaf
What is the benefit of a sous vide meatloaf? First, it doesn’t overcook. I know my Nana used to make meatloaf that was dryer than sawdust. She grew up with many brothers and sisters during the depression and they survived on meatloaf because they could stretch it. But cooking was not Nana’s strong suit and we would eat her meatloaf at least once a month when we visited her weekly for dinner. Grandpa would bemoan that it was time for the “Terry Special”. I think she’d be pleased that I carry on the tradition, and the fact that it is enjoyable to eat now.
Second, I can prepare the meatloaf and put them into individual serving bread pans, freeze them, then cook them in batches – bringing an individual serving to lunch at work. High protein, low carb with the grated parmesan cheese, and full of flavor this is one of my favorite lunches. If you aren’t low carb, may I suggest a meatloaf sandwich? Another favorite use of leftover meatloaf, especially after it has cooled for a day in the fridge.