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Spend Smart. Eat Smart.

GRILL, PORTION, FREEZE, ENJOY

I have been enjoying grilled chicken, sirloin steak and fish for lunch the past couple of weeks even though I haven’t taken the cover off the grill.  How do I do it?  I grill extra when I have the marinade prepared and the grill heated.  When everything is cooked I make 2 ounce portions, just enough to top my salad.   Then, before work, I prepare my lunch by putting greens and whatever raw vegetables I have in the vegetable drawer  –  carrots, broccoli, onion, mushrooms, or cucumbers – in a plastic container, add one of my meat/fish packets and a piece of fruit to my lunch bag and I am good to go.  When lunch time comes, I finish defrosting my meat/fish packet, slice it up and top my salad.  Yum.

Spend Smart. Eat Smart.

Tailgating … as American as Apple Pie

Tailgating is as American as apple pie, but unless you want some time on the sidelines, take care when planning a party in a parking lot. Last year I cringed a few times as I observed food sitting out 3-4 hours before a football game started and then the same food was brought out again after the game for snacking!

Spend Smart. Eat Smart.

Making the Most of a Hot Grill

It’s a beautiful time of year here in Iowa. That means I am cooking on the grill at least a couple of nights per week. I love the flavor of grilled food and it saves me from heating up the kitchen. Best of all, fewer dishes!

Summer Grilling on a Budget

Our weather in Iowa has really warmed up lately and I’ve been firing up the grill a couple of times each week. The outdoor grill is a great tool for eating healthy and if you plan well, you can also save time and money. Here are a couple of tips for using your grill the Spend Smart. Eat Smart. way!