3 Recipes You Can Store in Tupperware

Do you find yourself eating out at lunch way too often? It’s is easy to get in a rush in the mornings and run out of time to prep a meal to take with you. A great way to save time (and money) is to prep meals in advance and store them in Tupperware. This way, you can simply grab your Tupperware on the way out the door and have a delicious homemade meal when lunchtime rolls around. There are tons of recipes that reheat in Tupperware nicely, but here are three recipes to get you started!

Taco Soup

Soups are easy to divide into single portions and are just as delicious reheated! The best part about taco soup is, it even seems to taste better the next day!

What you will need:

1 lb ground beef/turkey

1 can rotel

8 oz tomato sauce

1 can corn, drained

1 can black beans, rinsed and drained

1 can dark red kidney beans, rinsed and drained

1 can light red kidney beans, rinsed and drained

1 packet taco seasoning

1 packet ranch seasoning


Brown your meat in a skillet over medium/high heat. Drain grease. In a large saucepan combine meat and the remaining ingredients. Bring to a boil (stirring constantly to prevent the bottom from sticking). Lower heat to simmer and allow soup to cook for 30 minutes. Allow your soup to cool before storing in Tupperware containers. If you want, you can even separately prepare individual portions of shredded cheese and tortilla chips to grab with your soup to complete your meal!

3 Recipes You Can Store in Tupperware

Grilled Chicken Veggie Bowls

Next time you are planning to grill, go ahead and grill several extra chicken breasts to eat on later in the week! As you will see in this recipe, all you will need to add is a little brown rice and some roasted veggies for a delicious and healthy lunch!

This recipe makes enough for four meals.

What you will need:

2 cups cooked brown rice

2 cups roasted asparagus

2 cups roasted broccoli

2 cups roasted cauliflower

16 oz prepared grilled chicken breasts, cubed


Begin by preparing rice according to package instructions. To make roasted veggies, first toss cut veggies in olive oil until lightly coated. Season with salt and pepper. Spread evenly on a large baking sheet. Bake at 375 degrees until tender (time will vary depending on the vegetable). To prepare your Tupperware meals, place ½ cup of brown rice in container followed by 1 ½ cups of roasted veggies (you can mix your veggies or use a different veggie each day) and 4 oz grilled chicken breasts. Store in the refrigerator until you are read to enjoy! *After you reheat your meal, you can add salsa, hot sauce or dressing to add extra flavor!

Grilled Sirloin, Baked Sweet Potato, and Sesame Green Beans

Who needs to eat out when you can enjoy all the delicious flavors of your favorite steakhouse for a portion of the cost?

What you will need:

5 cuts of sirloin, 4-6oz each

5 sweet potatoes, baked

1 lb green beans, washed

2 tbsp sesame oil

1 tbsp sesame seeds, roasted

Salt and pepper to taste


Grill or bake your sirloin to desired wellness (medium rare works well for reheating!). Meanwhile, preheat oven to 350 degrees. Toss green beans with sesame oil until evenly coated. Add sesame seeds, salt and pepper. Spread evenly on a baking sheet and bake for 15 minutes. To prepare your Tupperware meals, simply pack 1 sirloin cut and 1 sweet potato for each meal and divide green beans evenly.

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Perfect Salads for a Light Lunch on a Hectic Day

2208Perfect Salads for a Light Lunch on a Hectic Day


On busy days lunch offers a refreshing break while providing energy for the afternoon’s events. Salad as a canvas for lunch allows you to eat a variety of nutrients, and fills you up without weighing you down. Here are a few salads to try out.



For an Asian inspired salad begin with a soft lettuce like Bibb. Sprinkle in some grated carrots, sliced cucumbers, chopped peanuts or cashews, and some thinly sliced grilled chicken or pork (Maybe make stir fry the night before and reserve some meat for this salad). Then top off with bean sprouts, edamame, fresh cilantro and mint.

Add a soy ginger dressing: 1/3 cup olive oil or sesame oil, 2 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 1 tablespoon grated ginger, 1 minced clove of garlic, 1 teaspoon of honey; combine well, then add additional components as desired.

If you’re afraid the salad won’t fill you up, serve over rice noodles.



South western style salad is a great meal after taco night. Simply toss the leftover topping ingredients over a bed of sturdy lettuce like romaine. Use chopped up tomato, onion, bell pepper, corn, and whatever beans or meat you’d like. For crunch, slice leftover tortillas into strips, rub with oil, then bake at 400 for 5-8 minutes until crispy, keeping an eye out for burning.

Try a lime dressing on top: combine 1 cup of cilantro (or parsley if you’re not a fan), 1/2 cup Greek yogurt, 2 cloves of garlic, 1/4 cup lime juice, 1/4 cup olive oil, and 2 tablespoons apple cider vinegar, salt and pepper in a food processor and pulse until smooth. Add more olive oil to thin the dressing out or more greek yogurt to thicken.



This salad is great for leftover roasted chicken or turkey. If you don’t have any on hand, deli turkey works fine. Sauté the chopped meat with onions that have begun to caramelize for a little extra sweetness. On a bed of spinach or mixed greens add dried cranberries, slivered almonds, and blue cheese crumbles (swiss cheese works well too). Add the meat and onion mixture then top with a balsamic vinaigrette.

For the vinaigrette mix 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, splash of Worcestershire sauce, 1/2 teaspoon dijon mustard, 1/2 teaspoon honey, salt and pepper.



A Nicoise salad makes use of leftover or canned tuna and salmon. This protein packed salad involves a bit more preparation in regards to cooked vegetables than the other salads listed, but is well worth the time. On a bed of Bibb lettuce, add a sliced hardboiled egg, sliced cooked potatoes, cooked green beans, sliced tomatoes, and olives. Top with canned or cooked tuna or salmon.

For the Nicise dressing whisk together 1/4 cup white wine vinegar, 2 tablespoons chopped shallot, 2 tablespoons dijon mustard, 1 tablespoon chopped fresh thyme, 3/4 cup olive oil, and salt and pepper.


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Easy Homemade Donut Recipes

Homemade Donut

There's no way around it: no matter what season, everyone loves a donut. But you don't need to leave the house to make one or buy a box of super-sugary processed donut holes. These easy homemade donut recipes are quick, simple, and fun for kids to make. Best of all, you can customize them however you like. So try some of these easy homemade donut recipes and enjoy a donut from the comfort of your own house!


Stephanie's Easy Homemade Donuts

Ingredients: 2 TBSP white vinegar, 3/8 cup milk, 2 TBSP shortening, 1/2 cup white sugar, one egg, 1/2 tps vanilla extract, 2 cups white flour, 1/2 tsp salt, 1/2 cup confectioners' sugar

  • Mix white vinegar with milk and let stand.
  • Mix shortening and sugar until mixture is smooth.
  • Beat in egg and vanilla.
  • Stir flour, baking soda, and salt into sugar mixture, then add to vinegar and milk.
  • Roll out dough on floured surface and cut into desired shapes.
  • Let stand 10 minutes.
  • Heat skillet to 375 degrees F with one quart of oil
  • Fry the donuts in the hot oil until they appear golden.
  • Place on paper towels to dry and immediately dust with confectioners' sugar.

(Note: you can substitute other types of flour for white flour, such as wheat or pumpkin).


Easy Homemade Donuts With Sugar Glaze

Ingredients: 1 TBSP dry yeast, 1 tsp dry yeast, 2 cups white flour, 1 tsp vanilla extract, 3 egg yolks, 2 TBSP white sugar, 1/2 tsp salt, 1/2 stick softened butter, 1 cup whole milk (warmed).

  • Add 1 TBSP yeast with 3/4 cup warm milk and 3/4 cup flour, then let stand for 30 minutes.
  • Combine remaining yeast and milk.
  • Add vanilla and egg yolks; mix on low.
  • Add 1 cup flour, then sugar and salt. Mix on medium.
  • Add butter and mix on medium.
  • Gradually stir in flour and use dough hook to knead the remaining flour into the dough.
  • Let the dough rest for 30 minutes before chilling for one hour.
  • Cut the dough into donut shapes and allow it to sit in a warm place for 30 minutes.
  • Heat deep-fryer to 360 F and fry until done.
  • For sugar glaze, combine one and a half cups of confectioners' sugar, 3 TBSP milk, and 2 tsp vanilla extract in a bowl. Pour over finished donuts for a sweet, crunchy glaze.


Gluten-Free Homemade Donuts

Ingredients: 2/3 cup rice flour, 1/4 cup tapioca starch, 1/3 cup white sugar, 2 TBSP instant vanilla pudding mix, 1/2 tsp xantham gum, 1/4 tsp salt, 1/4 cup milk, 1/4 cup oil, 2 eggs, and 2 tsp vanilla extract.

  • Mix oil, eggs, vanilla extract, and milk together.
  • Mix rice flour, tapioca starch, sugar, salt, pudding mix, baking powder, and xantham gum together. Add to other mixture.
  • On floured surface, knead dough and cut into donut shapes (rice-floured surface, of course).
  • Bake in oven for 10-12 minutes at 375 degrees.
  • Let sit on cooling rack before serving.

(You can also add the sugar glaze from the last recipe to these donuts; it's gluten free as well.).

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Homemade Jam Making: A Flavor Blast from the Past


While the steps between whole fruit and a quaint and colorful jar of delicious, spreadable blackberries may seem challenging and mysterious, the formula couldn’t be simpler: Fruit plus sugar equals jam. That’s the simplicity of a process that dates back at least as far as Roman times. (If you’re looking for a time-tested recipe, try Marcus Gavius Apicius’s offerings in Of Culinary Matters—assuming you read Latin.)

Making jam may tap into childhood nostalgia or conjure up bucolic visions of lush fields and farmhouses. It may be just the right gift for a special event or the ideal way to enjoy your favorite fruits at the peak of their season, in any season. Mastering the basic concepts of jam making and storage will free you to explore just about any flavor combination.

Mastering the Technique

If you’ve already considered the finer points of jam versus jelly versus preserves (or even marmalade), congratulations. If not, a quick overview: Jam is made by cooking crushed fruit or fruit pulp with sugar; jelly combines fruit juice and sugar; preserves mix crushed fruit and fruit juice with sugar. The difference is noticed mostly in texture. Jams and preserves spread easily and have a heartier texture that includes chunks of fruit. Jellies are a firmer, glossier spread with a smooth texture throughout.

The magic-maker in all of these processes is pectin, a naturally occurring substance found in the cell walls of plants. Pectin is nature’s gelatin, and most fruits have enough pectin to turn a boiling mass of sugar-coated strawberries into a thick, delicious spread.

A basic recipe for jam includes two cups of fruit, four cups of sugar, and one-quarter cup of lemon juice. (The lemon juice enhances the effect of pectin.) Mash the fruit into a chunky paste, then mix it with sugar and lemon juice. Place all ingredients in a saucepan and stir over low heat until the sugar has dissolved. Then, increase the heat until the mixture reaches a rolling boil. Continue to boil until the temperature of the jam-to-be reaches 220 degrees Fahrenheit (105 degrees Celsius). Remove the completed jam from the heat.

If your jam has trouble holding together, you may need to cook it a bit longer (to evaporate more liquid and concentrate pectin), add more sugar, add more lemon juice, or, if absolutely necessary, add commercially produced pectin. If your jam is too firm, reduce the cooking time or quantities of sugar and acid.

If you plan to eat your work right away, jam can be stored in an airtight container in the refrigerator. For long-term storage (or sharing), canning is by far the best option.

Preserving Your Work

Canning will keep your hard (and delicious) work fresh for months and also allow you to share your efforts with sure-to-be-grateful friends and family. To can jam, use glass jars with two-piece metal lids. Ball and Kerr are popular brands. Sterilize the jars by soaking them in hot water (180 degrees Fahrenheit) or just running all parts through a cycle in your dishwasher.

Fill a large stockpot with water and bring to a boil. Add your freshly cooked jam into the jars, leaving about one-quarter inch of space at the top of the jar. Place the top lid on the jar, then lightly tighten the band portion of the lid onto the jar. Carefully place the full jars in the pot of boiling water for about ten minutes. Water should cover the jars by at least an inch or two, and should also flow freely around the jars. A “popping” sound after the jars have been removed means the airtight seal has formed and your jam is safe! Sealed jars should be stored in a cool, dark place.


Yogurt & Fruit Pops

Ice Cream

Kids love having a popsicle as a treat, especially during the summer. A store bought pop made of Kool-aide is sugary, has artificial flavors, and provides no health benefits. Why not turn their love for a popsicle into a way to sneak fruit into your child's diet? Fruit is absolutely necessary for optimal health. Low in calories and high in fiber, fruit is a key ingredient in helping to combat childhood obesity, a big concern these days.

Fruit helps protect children from certain illnesses and diseases. Fiber-rich foods keep your child's digestive system working properly and helps prevent heart disease and Type 2 diabetes later on in life. Fruit supplies important vitamins and minerals that can help kids avoid cancer and other diseases. Children around elementary school age need at least one cup of fruit each day, and teenagers should have about two cups.

The best way to make sure children have adequate fruit in the diet is using it to replace sugary treats. A cool popsicle is a real treat for children, especially in hot weather. The trick is to replace choices like Kool-aide with a healthy popsicle. Don't just simply freeze fruit juice to make popsicles. Use whole fruit with ingredients like yogurt and honey to make a delicious popsicle that will be more attractive to kids, as well.

For your popsicles, use about three cups of fresh fruit such as strawberries, blueberries or peaches. Puree the fruit in a blender. If you use strawberries, you can remove the seeds by pouring the pureed fruit through a strainer. Mix the fruit with about 1/3 cup of water, 1/2 cup of plain yogurt, 2 tablespoons of fresh lemon juice and 2 tablespoons of honey. If you have time, mix the yogurt in only half of the fruit mixture, then layer for fun striped pops.

Blackberries, kiwi, citrus and some peaches are naturally tart. In addition to honey, adding about 1/4 - 1/2 cup of sugar will make the pops more palatable. Always taste first so you don't add more than needed. Even with added sugar, these pops will be far less caloric than other sugary treats.

Mix all ingredients well in a blender. Funnel the mixture into popsicle molds and freeze for about 4-5 hours, or overnight. Now you will have a cold, healthy pop the kids will love anytime, especially in hot weather.