Reddit mentions of (10-Pack) Fit Simple Stackable Meal Prep Containers - 3 Compartment Bento Box with Lid - Portion Control, Lunch Food Storage, BPA-Free, Reusable, Microwavable. INCLUDES 7 FREE Recipes.

Thank's everyone for all the support! I've really enjoyed being a part of this community. MealPrepSundays have been an awesome way for my SO and I to spend time together and eat healthy(ish) home cooked meals throughout the week. Without further ado the recipes and answers to other comments:

Lime Steak and Lime Cheddar Potatoes

Steak Ingredients

• Juice of 1 lime (we did about 1/4c and it took 3 limes)
  
  
• 1tsp garlic
  
  
• 1tsp ground coriander (we didn't have any so we doubled our cumin)
  
  
• 1tsp cumin
  
  
• 1tsp salt
  
  
• 1tsp pepper
  
  
• 2 8oz round of steak
  
  
  Potato Wedge Ingredients
  
  
• Cooking spray
  
  
• 2tsp lime peel (we zested the limes from the above ingredient list plus 1 more!)
  
  
• 2Tbsp lime juice
  
  
• 2Tbsp olive oil
  
  
• 1/4tsp garlic
  
  
• 1/4tsp chili powder
  
  
• 1/2 tsp onion powder
  
  
• 4 large "Yukon Gold" potatoes (we just used 4 average joe potatoes) cleaned and cut into 1/2in wedges
  
  
• Salt and Pepper
  
  
• 1/4c Cheddar Jack Cheese (we only had cheddar, so that's what we used)
  
  Combine all the steak ingredients in a ziplock bag and marinate in the fridge for half an hour.
  
  Preheat oven to 425°F coat baking sheet with cooking spray.
  Combine all the Potato Wedge ingredients in a ziplock bag except for cooking spray and cheese. Toss to coat.
  Throw wedges on the baking and shake to get them to a single layer. Bake for 25mins.
  
  Grill or broil the steaks for 5 mins on each side (we used a skillet) or to taste.
  
  Remove Wedges from the oven and sprinkle with cheese. Bake for 10mins or until wedges are tender and cheese is browned.
  
  Wild Rice
  
  http://www.neareast.com/products/long_grain_wild_rice_pilaf
  
  We love this in box form, maybe one day we'll try a recipe, but for now this is pretty good.
  
  Pot Roast
  
  
• 3lbs boneless beef chuck roast (2in thick)
  
  
• 2tsp steak seasoning
  
  
• 1c beef broth (we accidentally used 14oz, with no ill effects)
  
  
• 1/2tsp basil leaves
  
  
• 1/4tsp oregano leaves
  
  
• 1/4tsp thyme leaves
  
  
• 4 small potatoes (we doubled the carrots and skipped using potatoes since we had other potato sides)
  
  
• 4 carrots cut into 1in pieces
  
  
• 1 onion (we only used half an onion because we forgot to buy enough onion to go around)
  
  
• Flour for thickening (we didn't bother)
  
  Preheat to 350°F. Place beef in at least a 3qt baking dish. Mix spices and beef broth; pour mixture over the beef.
  Cover with aluminum foil and bake for 1.5hrs.
  
  Add potatoes, carrots and onion around the beef. Replace the cover and bake for 1.5hrs or until beef is tender.
  Slice the roast across the grain (we just chopped it up). To thicken the juices add the flour until you reach your desired thickness.
  
  Roasted Cauliflower Potatoes
  
  
• 1lb chopped peeled potatoes (about 3 large ones)
  
  
• 1lb cauliflower florets
  
  
• 1/2c warm milk
  
  
• 2Tbsp butter
  
  
• salt and pepper (to taste)
  
  Preheat oven to 400°F. Boil potatoes until tender. Drain and mash. Coat cauliflower with cooking spray; roast for 15mins or until browned. Place the cauliflower in a food processor until smooth. Mix cauliflower, potatoes, milk, butter, salt and pepper.
  
  Butternut Squash Risotto
  
  This can all be done in one pot, just do the bacon first.
  
  
• 1Tbsp olive oil
  
  
• 2 medium onions (I only did half an onion because we didn't have enough onions for our recipes this week)
  
  
• 4 strips of bacon, cooked and chopped
  
  
• 2Tbsp chopped fresh sage (we subbed ground and only did 1tsp)
  
  
• 1c uncooked Arborio rice
  
  
• 1/2tsp salt
  
  
• 1/4tsp ground pepper
  
  
• 4c chicken broth
  
  
• 2c peeled and chopped butternut squash (this ended up being 1/3 of an average butternut squash)
  
  
• 1/4c grated parmesan cheese
  
  Pour oil into pot, set to high and heat oil. Add onions bacon and sage. Cook uncovered 10mins or until onions are tender, stirring occasionally. Stir in rice, salt and pepper. Cook uncovered 5 mins stirring often. Stir in broth and cook for 10mins.
  
  Stir in squash. Set stove to low. Cover and cook 20 mins or until rice and squash are tender.
  Stir in cheese. Set stove to high. Cook uncovered 10 mins or until liquid is absorbed, but mixture is creamy, stirring occasionally.
  
  For Reheating
  
  I just add a little bit of water for pasta or rice dishes and I keep the lid skewed when I microwave. Everything seems to turn out well.
  
  Our Containers
  
  We use these "Fit Stackable" ones, when we decided to start doing this they seemed like the best bang for our buck my only complaint with them (after 4 weeks) is that it's a little difficult to get the lids off. And it's not a complaint I have but keep in mind they're not water tight.
  http://www.amazon.com/10-Pack-Simple-Stackable-Meal-Containers/dp/B01A843NUQ/ref=sr_1_1?ie=UTF8&qid=1462235009&sr=8-1&keywords=fit+tupperware
  
  edit: formatting (multiple times, they don't make it easy!)

I'm guessing you're American?

It's these style of container

/r/MealPrepSunday is a good place to find out about this stuff.