• Do you have the room? Single people can live in small places and don’t always have the room to store themselves let alone bulk purchases. Choose your bulk wisely.
• Are you moving anytime soon? Are you moving in 3 months while stocking up on supplies for a year? You will have to move your bulk goods and you will have to store them.
• Once you open the bulk container can you use all the servings before they go bad without getting sick of the stuff?

Take a look at what you use on a regular basis and see if you could possibly buy it bulk. To get my bulk items I shop at Big Lots, Sam’s Club and the Dollar Store. I go to Sam’s and the Dollar Store once every 6 to 8 weeks and Big Lots every 3 to 4 weeks. Buying bulk saves me time, money and the annoyance of running out of stuff.

Bulk Up Around The House

Bathroom
The only thing I am super particular about in the bathroom is my shampoo, deodorant and face sun block. I like Burt’s Bees, Lady Speed Stick and Neutrogena Age Shield Face. Other than that I don’t have much brand loyalty and will buy what is on sale with grapefruit being the preferred aroma for body products.

• Body Wash – buy large sizes and 2 for 1’s at Big Lots or Sam’s Club
• Shampoo – use Burt’s Bees so buy when/where I find on sale
• Face Wash – buy at Big Lot’s they usually have some St. Ives Facial Scrub
• Suntan Lotion – buy large sizes at Big Lot’s or Sam’s Club. Use as moisturizer in summer
• Deodorant – buy multiples at the Dollar Store when they have Lady Speed Stick
• Toothpaste – buy large sizes and 2 for 1’s at Big Lots or Sam’s Club
• Mouthwash – buy large sizes and 2 for 1’s at Big Lots or Sam’s Club
• Toilet Paper – buy large packages at Big Lots
• Disposable Razors – buy large packages at the Dollar Store
• Hand Soup – buy large sizes and 2 for 1’s at Big Lots or Sam’s Club

Kitchen
Being single and having a small kitchen doesn’t mean you can’t enjoy saving money and time with bulk purchasing. I find I do best in the freezer and the cupboards. Other than condiments what I put in the fridge needs to be used up quickly so as not to spoil.

Freezer

• Frozen Strawberries – 5 pound bag from Sam’s Club for smoothies
• Frozen Blueberries – 48 ounce bag from Sam’s Club for smoothies
• Shelled Pecans – 2 pound bag from Sam’s Club
• Mahi Mahi – 32 ounces from Sam’s Club which is 7 – 8 servings

Cupboard

• Canned Tuna – buy multiple cans when they are on sale at Big Lots
• Canned Salmon – buy multiple cans when they are on sale at Big Lots
• Canned Chicken – buy multiple cans when they are on sale at Big Lots
• Chicken Stock – buy multiple cans when they are on sale at Big Lots

Pantry

• Paper Towels – buy 8 roll packages at Big Lots
• Garbage Bags – buy 30 plus bag rolls at Big Lots
• Light Bulbs – buy on sale packages at Big Lots
• Dish Detergent – buy large sizes at Big Lots

One Caveat: if you can’t control yourself with munchies don’t buy them in bulk. I ate a month’s worth of chocolate-covered almonds in a few days.

But “bagging it” doesn’t have to mean a boring turkey sandwich and apple five days a week. With several new, affordable and convenient products, not to mention tips and tricks to turn leftovers into luscious lunches, ordinary options won’t be missed. Revamping the traditional brown bag can help cut costs, as well as turn your mid-day meal into a healthier, more delicious selection you’ll actually look forward to eating.

Bowl is the New Box

Even for those on the go, prepackaged options are now available that deliver nutrition as well as convenience. New shelf-stable options can be readily kept at the office for a quick lunchtime fix. For example, Del Monte’s new Harvest Selections (www.HarvestSelections.com; $2.59) makes it easy to incorporate veggies into lunch — a meal that often does not include a vegetable. Harvest Selections are wholesome microwaveable meal bowls that are packed with two full servings of vegetables per meal, meeting 40 percent of the USDA MyPyramid recommendations. Because they do not need to be refrigerated, the shelf-stable meals are perfect for stashing in your desk drawer or tote bag.

Leftover Love

Prepare healthy, delicious meals that dish up plenty of leftovers. A few tweaks to yesterday’s dinner can provide delectable work week lunches. Transform chicken or beef leftovers into healthy pasta dishes or vegetable packed salads that can easily be toted to the office.  Try adding spreads, such as hummus, to spice up traditional cold cut sandwiches. Hummus, left over from a weekend get-together, can be a healthy, delicious alternative to mayo on Monday’s turkey sandwich as it is packed with flavor and is a great source of protein.

When preparing weekend meals, search for recipes that involve pantry staples such as whole wheat pastas, brown rice, and vegetables. Look for recipes that utilize ingredients that can feed the entire family for $10 or less and whip up inexpensive meals that dish out several portions.  With the average serving costing just a little more than $2, one portion is cheaper, and usually healthier than your typical slice of pizza.

To ensure you can always prepare healthy, delicious meals any time of the week, always keep your pantry stocked with a few staples, including canned fruits and vegetables, such as Del Monte corn and tomatoes, and lean proteins such as tuna. Remember to keep a full spice rack to add your own personal touch to traditional recipes.

Brown Bag Buddy

Bring the concept of morning carpooling to the office lunch room, and try partnering with a work friend to make eating in more diverse and exciting! Take turns bringing packed lunches for each other to keep brown bagging fun and surprising. If others in the office want to participate, start a weekly, healthy work potluck lunch.

By planning ahead and stocking up on a few healthy staples, you’ll be prepared for quick and healthy meal options even during the most hectic weeks. And you’ll save a few bucks, too.

Courtesy of ARAcontent

Obesity not only takes a toll on personal health, it can inflict a huge monetary cost on individuals as well as the economy in general:

* When compared with their healthy-weight counterparts, healthcare spending among the obese is 37 percent higher, reports The Policy Journal of the Health Spheres.

* The rise in obesity contributed to the increase in spending related to diseases such as heart disease and diabetes, according to the U.S. Department of Health and Human Services.

Fortunately, a sustained 10 percent weight loss may reduce an overweight person’s lifetime medical costs by $2,200 to $5,300 by lowering costs related to hypertension and high cholesterol, among many other related illnesses. Additionally, sustaining a 5 to 10 percent weight loss over six months or longer has been shown to improve health by helping to:

* Lower the risk of heart disease.
* Reduce the risk of type 2 diabetes.
* Reduce the risk of some kinds of cancer.
* Reduce the strain on joints.

So if weight loss is your resolution this year, or you want to make an important investment in your health, consider an approach that is not just designed to take weight off, but to help you change your behavior.

Just in time for the new year, Weight Watchers has introduced the Momentum program which encourages smarter food and lifestyle choices. Your weight loss plans can absolutely stay on track in 2009, but it’s important to choose a weight-loss plan that truly teaches you how to make healthy, sustainable changes.

Here are Weight Watchers 10 Tips for a Healthy 2009:

* Look for low-calorie substitutions that don’t sacrifice taste. For example, switching from mayo to mustard can add to big calorie savings over time.

* Losing weight with a friend or group of friends really helps with weight-loss success.

* Ounce for ounce, the nutrition in fruits and vegetables can’t be beat. To get the best blend of nutrients, include as many colors as possible.

* Put a napkin over your plate as soon as you’re satisfied — it’s like turning off a light switch.

* Purge unhealthy food from your pantry, freezer and fridge.

* Make physical activity as convenient as possible. Keep your sneakers and jacket ready and nearby for short, frequent walks.

* Try creating a new favorite dish. Visit www.weightwatchers.com for delicious recipe ideas.

* Wear something you feel fabulous in — a compliment goes a long way in sustaining motivation.

* Set new goals to keep yourself motivated. Goals do not have to be weight related.

* Know what you’re doing. Write down what you’re eating each and every day to keep you on target.

To find out more, visit a Weight Watchers Meeting for free or go to www.weightwatchers.com.

Courtesy of ARAcontent

So what are some foods, flavors and culinary trends we’ll see in 2009? Here are several, gleaned from a variety of trend reports:

• Breakfast: If you like eggs at any hour, you’re in luck. Look for more restaurants with all-day breakfast items. Fried or poached eggs on top of dishes (the classic French frisée salad, for example) also will be more popular.

• Asian noodles and soups: With raw-fish prices increasing, noodle bars are becoming the new sushi joints, sporting ramen, udon and soba noodle dishes. Noodles in broth, such as Vietnamese pho and Southeast Asian laksa, will grow in popularity.

• Certified fish: Concerns about overfishing have led restaurants and suppliers to buy from fisheries certified by the Marine Stewardship Council, a London-based non- profit that promotes sustainable fishing practices. Avoiding vulnerable species, such as bluefin tuna, Chilean sea bass and swordfish, is part of the effort. Walmart has pledged to make a full switch to certified fisheries by 2011, according to JWT, a trend and branding expert.

• Gluten-free products: Celiac disease, an autoimmune disorder triggered by gluten, a protein found in rye, wheat and barley, affects only about 1 percent of the population. But gluten-free products are now considered chic, said Ann Mack, director of trend-spotting for JWT. “It’s perceived as healthy,” she said. “You’re seeing more celebrities talking about it in the magazines.” Stars are using gluten-free products as diet aids, she added.

• New flavors: Look for lavender, persimmon, star fruit, garam masala and chimichurri flavors to crop up in food products and on menus. “We’re still looking for new things,” said Mintel’s Dornblaser. She added that cactus, in both food and drink, will make its way from the Latin market to the mainstream.

• Peru: It’s the next great foodie destination, according to Bon Appétit magazine. Peruvian cuisine’s flavors and ingredients will influence restaurant menus. Move over, caipirinha and mojito: The Pisco Sour, made with the Peruvian national spirit, is the hot new cocktail.

• Ginger drinks: Ginger beers and cocktails also are hot new sippers, according to Epicurious. Spirits become more popular in recessionary times, Steel said. “One of the areas people are not cutting back on is liquor,” she said. “People are drinking more. They’re spending less on the actual bottles, but they’re drinking more. Bars are not being hit like restaurants.”

Salads
We’re all familiar with the old fashioned chef salad –cut up cold cuts, cheese, and hard-boiled egg on a green salad (usually iceberg). But meal salads have become much more popular in restaurants and at home, in a variety limited only by the imagination.

Low carb “meal salad” tips:
* Use lots of dark green salad greens, which are much richer in nutrients than the traditional iceberg lettuce.
* If you are using bottled dressings, check the label for carbs. Many “light” dressings have sugar added to make up for the loss of flavor when oil is reduced.
* Choose dressings with oils high in monounsaturated fats, such as olive oil.
* It is very easy to make dressings yourself – it literally can take less than a minute. Whip up an oil-based one in the bottom of the bowl, put the salad on top, and toss. For a creamy dressing, just mix some of your favorite herbs and spices into some mayonnaise. Thin down with water or lemon juice.

Examples of Salads include:
* Greek salad (put extra protein on, such as hard boiled eggs, chicken, or seafood)
* Chicken (cooked without breading, of course) atop salad greens, chopped snow pea pods, chopped red pepper, and walnuts
* Low carb cole slaw with chicken, pecans, and bits of apple
* Tuna salad with greens, tomato and avocado
* Salmon on top of greens, blanched green beans, mushrooms, and sprouts
* Chicken with greens, cucumbers, pecans, and crumbled blue cheese
* Steak with greens, thinly sliced red onions, green pepper, and mushrooms

Roll ups and Wraps

There are three basic kinds of low carb roll ups:

1. Lettuce: Roll “mushy” stuff, such as tuna, salmon, egg, or chicken salad up in a large lettuce leaf, along with anything else that sounds good (as long as you don’t overload it). (A similar alternative is to use the “protein salad” as a dip, and use celery, Bell pepper, cucumber, etc as dippers.)
2. Meat: Roll cheese and veggies up in a slice of roast beef, ham, etc.
3. Low Carb Tortillas: Roll whatever you want up in a low carb tortilla and make a “wrap”. My husband eats hot dogs this way.

Soups
Soups are very versatile, and can provide a vehicle for leftover meats and vegetables. Most soup recipes can be low carb if you just take out the starch (noodles, rice, potatoes). There are a few low carb canned soups, but the vast majority are not – you have to read labels carefully. Make up a big pot of soup and freeze portions.

Leftovers
The easiest lunch of all – just make extra at dinner and have it for lunch the next day!

More Advice:
* Pack lunches the night before and store them in the refrigerator overnight.
* Purchasing lunch foods in larger containers instead of single-serve packages costs less. Buy yogurt and applesauce in larger containers and spoon it into a smaller container for lunch. Buy quality bulk bin items, including fresh-ground peanut butter, nuts, dried fruits, and granola.
* Test out new lunch box recipes at home before they make it into the lunch pail.
* Watch the temperature. Harmful bacteria grow best between 40 degrees F and 140 degrees F, so it’s important to keep perishable foods outside this danger zone as much as possible.

Article Source: http://www.articlesbase.com/low-calorie-articles/low-carb-lunch-menu-ideas-666193.html