Monday, April 11, 2022 Meal Prep Made Easy Never rely on fast food again with these affordable, better-for-you tips Guide Magazine Do you always seem to be running late for work, leaving no time to pack a lunch, and end up using your valuable break time to run out for an unhealthy fast-food lunch? Save yourself some money—and calories—by preparing nutritious and tasty lunches before the work week starts. 5 LUNCH PACKING TIPS Get equipped. Think of the types of food you like for lunch and buy containers specifically for them so you have them readily available. There is no shortage of great storage choices, and most are quite inexpensive. Start planning. By the end of your work week, think about what you would like to eat for lunch the following week. Consider the lunches that went well and those that ended up being not so great. Make a list of ingredients. Once you have your list of lunches, check to see what you have on hand and pick up what you need. Get cooking! Make your lunches the day before your work week starts. Determine which ones will stay fresh in the fridge and which ones are better to freeze so they will still be good later in the week. Keep your ingredients separate. Some ingredients are better kept separate and added just before you eat, like tomatoes, lettuce, or pickles on your sandwich. Pack them in a separate container to keep your sandwich from getting soggy. Can’t think of what to make? There are thousands of recipes available for all tastes and budgets. A quick search online of easy lunch recipes will give you many free ideas—from sandwiches to bowls to soups to salads. If you prefer a good old-fashioned recipe book, plenty are available at your local book store, or order one online at Amazon or Chapters. Hate cooking? Most major grocery stores have an extensive lineup of ready-made meals. Just be sure to read the list of ingredients and calories so you know what you’re getting. And always check the best before date—you don’t want to end up with a stale or spoiled lunch. CROCK-POT LAZY CABBAGE ROLL SOUP This recipe from Local 304 member Vicky Andreopoulos is the perfect hands-off dinner for chilly evenings. Set your Crock-Pot in the morning, and by nightfall you’ll be ready to serve up heaping plates of this stick-to-the-ribs classic. Makes 6 servings INGREDIENTS • 1 large onion, chopped • 1 lb lean ground beef • 6 cups diced cabbage • 2 cloves garlic, minced • 6 cups beef broth • 2/3 cup uncooked rice • 1 can diced tomatoes • 1 tbsp Worcestershire sauce • Salt and pepper, to taste DIRECTIONS Sauté onion and ground beef in a nonstick pan over medium-high heat. Stir occasionally, until beef is no longer pink. Place cabbage, garlic, broth, rice, tomatoes, and Worcestershire sauce in a six-quart Crock-Pot (or larger). Add the beef and onion mixture. Season with salt and pepper. Cover and cook on high for three to four hours, or on low for six to seven hours. Enjoy! Do you have a favourite original recipe that you turn to time and time again? Email socialmedia@clac.ca with your recipe and you could see it featured in an upcoming issue of the Guide, CLAC's membership magazine! You might be interested in Why We Work Safely 5 Jun 2026 Standing Your Ground, and Staying Steady on the Job 4 Jun 2026 CLAC Partners with Alberta Government to Advance Skilled Trades Training and Accelerate Certification 4 Jun 2026 Strathcona Mechanical Workers Ratify New Agreement Providing Wage, Scheduling Improvements 3 Jun 2026