Today marks the first DIY Meal Kit Monday here at BHH. (#BHHmealkits) If you are unfamiliar with the concept, please read this post first. That post also contains helpful grocery list and storage tips and tricks.
Before we go farther into this process, I want to clarify something important. We are not foodies. Our whole family falls more into the using food as fuel category, and our portions tend to be on the small size. All of the recipes can be scaled as necessary if your needs are different from ours. We have some picky eaters in the bunch, and on the whole, we like our meals simple and easy to prepare. Part of me wishes that I cared more about food, but then I remember that I have writing deadlines to meet and kids to shuttle around. Will I become a gourmet chef when I retire? *shakes magic eight ball* “My sources say no. “
Today’s DIY Meal Kit Monday recipes are both vegetarian. That will most often be the case since there are only a couple of omnivores in our house. I will link to the recipes from other sites since they are not my own, and you may print them or add them to your favorite meal planning app. In each of these posts, I will show you how I package the ingredients and share any meal prep notes. Also, Andy was the chef this week. (Thank you, Andy!)
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Easy Stir-fry for DIY Meal Kit Monday
Recipe: Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy (Serves 4-5)
Recipe Notes:
- I chose to prep all of the sauce ingredients together instead of separately. Combining everything beforehand cut down on the number of containers to fit into the main bin.
- We bought cubed tofu and pre-sliced mushrooms for even faster prep.
- I served this with Jasmine Rice which takes 30 minutes to cook on the stovetop or in an Instant Pot. (I use my 6-quart Instant Pot often and the price for one this size is low right now.)
Here is what the DIY meal kit looked like after I prepped and packaged the ingredients. I chose to keep the bok choy in its original bag. Storing it differently seemed unnecessary.
The rice took the longest to cook, but we were eating this meal in just under thirty minutes.
Butter Bean Burgers
Recipe: Butter Bean Burgers (Serves 4-6 depending on the patty size)
This meal is a family favorite. Andy found this recipe last summer, and it fits perfectly in a DIY meal kit container.
Recipe Notes:
- Andy loves to serve Butter Bean Burgers with tater tots. I prefer a green salad (bagged salads are quick!) and maybe fresh fruit.
- We use typical condiments, and the kids choose their own.
Butter bean burgers are delicious with sliced tomatoes, lettuce, and pickles. - Substitutions РThe original recipe calls for a jalape̱o, but Andy subs 1 tsp of red pepper flakes instead. Also, in place of saltine crackers, 1/4 cup of bread crumbs work well.
From prep to plate, this meal takes about 25 minutes. Just remember, if you serve it with tater tots, preheat the oven about ten minutes before you start, so the burgers and tots will be ready at the same time.
Storage Containers
Mail-order meal kits come in cardboard boxes that slip right into the refrigerator. For your DIY meal kits, feel free to use your own system for storage, but containers that are stackable fit better in the fridge, and they cut down on the visual clutter.
We use these Sistema KLIP IT boxes (shown today) or the larger size depending on our needs. We are also big fans of 1.3 cup Snapware (also shown today) for small portions. They fit nicely in the Sistema Klip-it storage boxes.
If you try the recipes and DIY meal kits, please let me know how it goes. Also, snap a picture and tag me on Instagram. Be sure to use the hashtag #BHHMealKits so I can follow along with your progress.
8 Comments
SH
Great start! Both recipes look and sound delicious even for non-vegetarians. Any tips on how to ensure you are getting enough protein when not using meat?
Stacy
Thanks, SH. Your question about protein is a good one. I’m going to shoot it over to my friend Holly. She’s a registered dietitian. I’ll share her professional answer on next week’s post.
Kim Frer
I wasn’t sure I’d be into the meal posts, but I totally am! Maybe it’s the new year, maybe it’s that we’re mainly veg so this jives with what I want to make, but both these look good and doable!
Stacy
There’s just something about a new year, isn’t there? I look forward to hearing what you think about these meals.
Christine
Stacy, thank you for starting to share these meal prep tips! We’ve always struggled with planning ahead for the whole week. How many days are you meal prepping for? Do you do spend a Sunday afternoon making kits for the first half of the week, or are you planning just for busy nights that need a quick meal?
For quick recipes, I’ve always loved Mark Bittman’s books. He has lots of variations and good vegetarian options. He has a very matter-of-fact way of writing recipes that allow you to cook really good food without lots of fuss.
Stacy
Meal prep is a challenge for so many people, and I am no exception. Regarding your question, I am not quite as scheduled as you suggest. 🙂 My type-B personality strikes again! I assemble meal kits on grocery day, but I do not have a set grocery day. Generally, I plan for two DIY meal kits per week, and I prepare them on busy nights when the majority of us will be home to eat at the same time. That tends to be Tuesday and Friday. Monday and Wednesday, the kids fend for themselves, and Thursday is pizza night. There is a great deal of flexibility with all of this, especially in the winter when our entire schedule might be canceled due to weather.
I have the How to Cook Everything Vegetarian book. I like it. Mark Bittman is so good at adapting one recipe several ways.
Christine
You’re more planned than you give yourself credit for! We also have a standing night once a week for takeout. Tuesdays and Thursdays are our latest dinner nights. Starting off with just two nights of meal kits a week would be a good way to see if we can keep the momentum going.
We have a local grocery about a 10-minute walk from us, so our meal planning is usually my husband and I emailing back and forth during work about dinner and someone stopping to pick up the groceries just for dinner after 5 PM. It’s one habit I’d like to break this year so that we have more planned out meals over the week and we’re shopping less after work.
Holly R Layer
Hi! This message is directed to SH’s question, above, about protein needs for vegetarians. I’m Holly, Stacy’s dietitian friend.
So glad you asked…I could talk nutrition all day! Because vegetarian sources of protein (legumes, dairy, eggs, soy, etc…) aren’t as high in protein as meat sources, it’s important to find ways to work things like beans and nuts into all your meals and snacks. For reference, it’s recommended that we make 10-35% of our diets protein. That’s a large range, so unless you’re very small or very big or very active, it’s best to aim for approx 20-25% depending on your activity level and fitness goals. In a 2,000 calorie/day diet, 10% equates to 50 grams of protein per day and 35% equates to 175 grams–that’s a lot! (Reminder, 2,000 calories may be too much for most adult women who aren’t highly active, yet may be too little for an active man, so use your best judgement.) I usually recommend getting 15-30 grams of protein per meal (again, based on size and fitness routine) and about 10 grams with every snack.
You can see now why it’s important for vegetarians to get creative with their protein intake during the day! Dairy, tofu and eggs are probably your best bets (go Stacy for having all those eggs in the fridge!), because they are higher in protein than beans, grains and nuts. Quinoa is higher in protein than other grains, which makes it a nice option to add to salads and soups. Spelt, teff and amaranth (sold as both grains and ground into flours) are higher in protein than wheat, and are easy to bake with. Also, protein powder in smoothies is a great way to get a meal-sized amount in one sitting, just look for varieties that are lower or don’t contain artificial sweeteners, additives, etc. Hard-boiled eggs, cheese sticks, trail mix (watch the chocolate!) and healthy bars (I like Rx or Larabars) are handy things to keep at your desk or in the car as emergency food (just make sure the cheese and eggs are cool).
Lastly, nutritional yeast is shockingly high in protein (14 grams per ounce!) and is delicious when made into a cheesey sauce. Or, sprinkle it on top of popcorn, soup or salad.
Hope this helps!