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Packed lunches have evolved over the past few decades. The days of brown paper bags or tin boxes are long gone. Rubbermaid® has made it easier than every to pack a balanced lunch with the new Rubbermaid® Balance™ Meal Kit. Each meal kit has 4 inner containers portioned for a protein, grain, vegetable and fruit. It also has a meal planning book with meal planning inspiration and recipes, which makes it easier than ever to pack your own lunch. Today I’m sharing some easy balanced meals with a recipe for Greek yogurt and Parsley potatoes that I carry in my steak, potatoes, salad, and cantaloupe portion-controlled lunch.
I found the Rubbermaid® Balance™ Meal Kit at my local Kroger in the household goods section, specifically in the food storage aisle. There is, “No need to measure;” the individual containers are perfectly sized. The meal kits normally retail for $19.99 but they’re currently on sale for $14.99. Rubbermaid® Balance™ makes it easy to pack healthy, balanced meals. The individual inner containers make it easy to reheat the items that need reheated without reheating the entire container. The recipe book contains 35 easy recipes that can be quickly recreated in your own kitchen. The pre-portioned containers are color coded/labeled so you don’t have to guess which container should hold your protein, grain, vegetable or fruit. The individual container sizes were developed with the help of a Registered Dietician/Nutritionist. The outer container box securely holds the individual food containers and makes it easy to transport without spillage.
Two of my favorite easy balanced meals in the recipe book are:
- Lemon Rosemary Salmon with Garlicky Kale and Quinoa
- Chicken and Avocado Pasta Salad
When I’m packing my own lunch, I’ve found it easier to occasionally utilize leftovers. Most of the meats that you purchase are larger than recommended portion sizes. We had made steaks the night before, and my steak was entirely too large for one meal. I seasoned the steak with salt and pepper for grilling and it provides very little mess when it’s reheated. Chicken and pork can be used in a similar fashion, and either of those meats pair well with the Greek yogurt potatoes.
My recipe for Greek Yogurt Potatoes can easily be made for one person or an entire family. I prefer using small Yukon Gold potatoes because they cook faster and they’re easier to create correct portions. I wash the potatoes thoroughly, leave them slightly damp, and microwave them for a few minutes (time varies due to potato size). Slice and allow them to cool completely. In a separate bowl, I mix up Greek yogurt, olive oil, garlic, parsley, salt, and pepper. It’s a healthier alternative than a buttered baked potato or a mayonnaise-rich potato salad.
Greek Yogurt Potatoes (Individual serving):
- 3 baby yukon gold (or comparable) potatoes
- 1 tablespoon Greek yogurt
- 1/4 teaspoon olive oil
- 1/2 teaspoon parsley
- 1/4 teaspoon garlic
- Salt & Pepper to taste
I mixed up a small iceberg lettuce salad with tomatoes and mozzarella, topped with a light Italian dressing. I sliced up cantaloupe into bite sizes to fit into my fruit container.
It only took several minutes to pack a healthier lunch and it can be stored in the refrigerator until I’m ready to leave. I’ve found that using the Rubbermaid™ Balance® Meal Kit makes me much more aware of the quality and quantity of food that I eat. You can look for the food containers at your local Kroger or Fred Meyer location and you can get regular updates on Rubbermaid® products on their Facebook page. What are some of your meal-planning solutions for easy balanced meals?