* Use a scissor to cut your salads, meats, and other ingredients, I find it so much faster and easier.
* I always like to keep basic ingredients in the house. I like to make sure I always have healthy options that are quick and easy and on hand at all times. I love egg-whites I sometimes have them for a late night snack! I love the marinated artichoke hearts and sun-dried tomatoes in olive oil. I buy the big jars at Costco . They are great ingredients to have on hand. I have lots of recipes with those ingredients. Fat free feta, salsa, shredded part skim mozzarella, low fat cheese sticks, butter & olive oil cooking spray, fudge bars, carrots and hummus, Quaker Granola cereal I love it for salad and ice cream topping, shredded mexican blend part skim cheese, fiber one cereal, cranberry trail mix, soy nuts, grape nuts, skim milk, apples, cottage cheese, turkey, morning star patties, jello, whipped cream, steam-fresh veggies, strawberries, bananas, Ham, low fat swiss, stuffed peppers.
Here is a picture of the "basics" I always like to have around
*When using salad dressing make sure there not loaded with sugar and you only use 1-2 teaspoons mixed with vinegar of your choice. NO creamy fattening dressings, for that matter go have a cheeseburger!
*Make cooking FUN by having your kids JOIN! It makes a chore no longer a chore! It's now an activity & they will be more likely to eat the food they cooked!
* I love steam-fresh veggies. Sauté them with olive oil, garlic and salt to taste
* Cinnamon is a natural appetite suppressant so sprinkle some on an apple for a mid-day snack!
*Quick tip - keep all of your ingredients next to each other in the refrigerator. Makes grabbing your ingredients quicker!
* A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
* It's important to let a roast - beef, pork, lamb or poultry sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
* Microwave a lemon for 15 seconds will double the juice
* Microwave garlic cloves for 15 seconds and the skins slip right off.
* When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
* Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, never put it in the refrigerator.
* If you have a problem opening jars: Try using latex dishwashing gloves. They give a no-slip grip that makes opening easy.
* Use your time and your freezer wisely. When you cook make it last longer by preparing enough for several other meals.
* Replace oil with cooking sprays whenever possible.
*Use smaller dishes it's a fact you & and your family will eat less!