Reddit mentions of Meal Prep Containers - Food Storage Prep Containers Certified BPA-free - Portion Control, Reusable, Washable, Microwavable Plastic Containers with Lids Bento Box (7 Pack, 2 Compartment, 28 Ounce)

I dunno what you consider expensive, but I got these last year, and they've worked great.

https://www.amazon.com/gp/product/B01I97JQ28/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

2 Compartment Meal Prep Containers - Certified BPA-free - Reusable, Washable, Microwavable Food Containers (7 Pack, Two Compartment, 28 Ounce) https://www.amazon.com/dp/B01I97JQ28/ref=cm_sw_r_cp_api_op08ybXV59KPE


Edit:
Oops. The ones in the picture are actually these:
Freshware 15-Pack 2 Compartment Bento Lunch Boxes with Lids - Stackable, Reusable, Microwave, Dishwasher & Freezer Safe - Meal Prep, Portion Control, 21 Day Fix & Food Storage Containers (25oz) https://www.amazon.com/dp/B01IIINCRS/ref=cm_sw_r_cp_api_oq08ybBXH706V

BPA free, microwavable, easy to clean, not too expensive, and come in assorted compartment styles but still remain stackable and easy to store.

Link

Hi back. It is pretty overwhelming at first! I recommend getting the Monash fodmap app. It seems pricey for an app, but it is a lifesaver while you're trying to learn the diet. For me, I just tried to pick some foods in each food group that I could eat to replace what I used to eat. The biggest trouble for me was dairy, wheat, and garlic/onions (garlic and onions are everywhere!). Here's a general list of things you can eat to get you started.

Grains: rice, sourdough/gluten-free bread, gluten-free pasta

Dairy: lactose-free milk, lactose-free yogurt, hard cheeses in small amounts.

Veggies: leafy greens (minus savoy cabbage), carrots, potatoes, zucchini, green beans, tomatoes

Fruits: strawberries, raspberries, blueberries, kiwis, grapes

Meats: Any meat not pre-seasoned or soaked in some sort of stock

Seasoning: tumeric, ginger, chipotle chili, soy sauce/tamari, green onions (green parts only), garlic-infused oil, herbs

It's cheaper to make your own sauces, but if you're really stressed about cooking times, I really like most of fodyfoods.com sauces and seasoning. I also like their granola bars.

I recommend making time to make 2-3 giant meals for the week, and eating leftovers for lunch/dinner. Here's a few recipes I like:

https://www.fodyfoods.com/blogs/low-fodmap-recipes/one-pan-cheesy-beef-pasta

https://www.fodyfoods.com/blogs/low-fodmap-recipes/chicken-rice-bake

https://alittlebityummy.com/recipe/en-us/low-fodmap-hawaiian-toastie/

http://www.lifeandthymez.com/sesame-chicken-spinach-jasmine-rice/

http://blog.katescarlata.com/2015/02/22/maple-garlic-glazed-salmon/

Taco Salad: 1 lb browned beef with homemade/fody taco seasoning, lettuce, crushed fritos, chopped bell peppers, cheddar cheese, rice, tomatoes, cilantro, lactose-free sour cream (for leftovers, keep the fritos separate until you're about to eat)

Here's a cooking book that has a lot of quick recipes (make sure to use the type of salt and pepper recommended, or your food will be bland):

https://smile.amazon.com/Low-FODMAP-Diet-Beginners-Soothe-Recipes/dp/1623159571/ref=sr_1_3?ie=UTF8&qid=1526237102&sr=8-3&keywords=the+low+fodmap+diet+for+beginners

Here's the tupperware I use that stacks well in the fridge for leftovers:

https://smile.amazon.com/gp/product/B01I97JQ28/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Hope this helps!

For the second week in a row the wife pretty much planned the menu. She chose a couple of old low-cal favorites, and a some new stuff she found on Pinterest throughout the week.

Ham Wraps - An easy portable little snack/meal and one of the wife's favorites. It starts with 8oz of low-fat cream cream cheease. Add in a bundle of diced green onions, some chopped ham slices, and a tablespoon of worchester sauce. Mix by hand, and smear 1/7 of this mix onto a low-cal tortilla.

Caloriess: 178

Cauliflower Casserole - A returning dish from last week that the wife absolutely loves. It smells like a loaded baked potato, and the wife confirms that it tastes the same as well. This week I doubled the batch which gave us more meals, and a bigger portion for each. We made 8 of these.

Started by chopping up 2 heads of cauliflower and boiling them til tender in salted water (took about 15 minutes). Rinsed until chilled, and then broke them up by rubbing between my hands. Put this in a casserole dish, and add in 8oz of low-fat cream cheese, 1 cup of low-fat sour cream, 1/4 cup of parmasean cheese, 2 cups of shredded cheddar cheese, and 1 bundle of chopped green onions. Stir it up, and into a 350 degree overn for 15 minutes.

Calories: 152

Chicken Salad - 1 can of Swanson cooked chicken, 1 tablespoon of Light Miracle Whip, 1 stalk of celery finely chopped, about a tablespoon of chopped yellow onion, and a healthy dash of Tony Chachere's Creole Seasoning. Not sure what the wife's plans are for this one (normally eats with Baked Lays, but I think she's eyeing some crackers this week).

Calories: 150

Quinoa & Black Beans - A new dish the wife picked out this week. Mexican is her favorite type of food, and this dish provides the flavor and plenty of stomach filling potential with a low calorie count.

Started by dicing a yellow onion, and sweating it in a little olive oil until they just start to develope some color. Then added in 1 can of low-sodium black beans, 1 can of diced tomatoes, 1 can of diced green chiles, 1 3/4 cup of vegetable broth, and 3/4 of quinoa. Simmer for about 20 minutes, and then remove from the heat and let set for a while. Scooped 1/5 of this mix into a meal prep container, and we've got a healthy portion for not a lot of calories.

Calories: 235

Salad with Honey Mustard Dressing - Salads are key to making this process work. My wife likes to eat a lot of food, and pulling that off on a diet means you need a big meal that's extremely low-cal standing by for emergencies. The wife tends to get bored easily though, so each week we try to find something to change it up a bit.

The salad was extremely simple. 1/2 of a bag of salad mix into a Chinese soup container, 1/4 of a cup of pre-cooked chicken strips. The dressing this week was the "something different". It was 1/4 cup of Dijon Mustard, 2 tablespoons of Light Miracle Whip, and 2 tablespoons of honey. Whipped together, and then portioned out in a little container I picked up off of Amazon.

Calories: 101

Pork Chili - This week's big soup was my pork chili. It's tasty, low-cal, and full of protein, which is important for me as much as I've been working out.

It started by slow-cooking a 3lbs pork tenderloin overnight in the Crock-Pot with some garlic powder, onion powder, chili powder smoked paprika, and 2 chicken bullion cubes. I set it on high for a few hours, then once it came to a boil I dropped to low heat and let it cook overnight.

The next morning I roasted a bag of little tri-color peppers and 4 pablano peppers for about an hour at 450 degrees. Then wrapped in foil to let sweat, and then peeled them and rough chopped. These went into my 3 gallon soup pot with some chili powder, onion powder, garlic powder, smoke paprika, and red pepper flakes. Let this simmer for a bit, and then deglazed with about 1/2 of a Yuengling Lager. Then added 3 cans of tomato juice, 3 cans of chili beans, and let this whole mix come to a boil. Then I shredded the pork tenderloin by hand, added it to the chili, and removed from the heat. Let it set for an hour, and then enjoy.

Calories: 155 for an 8oz bowl.

Bonus Meal: I'm working out a ton, and don't care about calories. By biggest struggle at this point is actually getting enough food to keep myself going, so I've started making some breakfast sandwhiches for myself. It's an everything bagel topped with 2 scrambled eggs, a turkety sausage patty, and a little cheeze. Microwave these for 90 seconds, fipping half-way through, and they make a great little protein filled way to start the day.

Gear: When I picked up the new dressing containers this week it occurred to me that I've never done a write up about any of the gear that I use. This might prove useful, so here's the list.

Prep Containers: Just some basic 2 slot prep containers I picked up off of Amazon. I've bought about 30 of these so far, and been pretty happy with them. One of my orders came in with half of em broken, but a quick call to their customer service got it fixed. I figured the items weren't expensive enough to be worth their trouble getting shipped back, so I told them "refund half of my money and we'll call it even", and they agreed.

https://www.amazon.com/gp/product/B01I97JQ28/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Chinese Soup Containers: These actually started with me just reusing some actual soup containers from a chinese restruant, but they proved useful enough that I started buying my own. My "big soup of the week" tends to be eaten for dinner, so these don't get used for soup. Instead we've found that they make great salad bowls.

https://www.amazon.com/gp/product/B00M9Z4SV6/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

My New Dressing Containers: Dressing a salad more than hour in advance will lead to be a big nasty wilted mess. I bought these so that we could pre-portion the dressing and drop it in the salad bowl each week. On weeks where we make the Pizza Lunchables they'll also make great pizza sauce containers. Thus the reason I bought 8 of them.

https://www.amazon.com/gp/product/B06XS2SHQJ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1