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.
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!
Get Creative, Use What You Have on Hand
I know it’s time to make soup when my refrigerator, pantry and freezer are getting full of small bags of rice, pasta, meat, beans, and vegetables. I make soup using the ingredients I have on hand without a specific recipe.
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!
Pre-Made vs Homemade Lunch-Sweet and Sour Rice
When it comes to eating lunch at work, I have a few options:
What? The Turkey is still Frozen?!?
Whether you’re trying to thaw your turkey or figure out if it’s done, AnswerLine is here for you!
Tackling Thanksgiving Leftovers with Flair
The fall and winter holidays are my absolute favorite! I love it when we start to get a chill in the air and look ahead to holiday cooking. This week is filled with anticipation of turkey, sweet potatoes, stuffing and pumpkin pie. Yum!
Turkey Vegetable Quiche
At our Thanksgiving meal there is always too much food and an abundance of leftovers. There is just something about the holiday that compels us to cook and cook and cook. Which brings us to our November recipe of the month – Turkey Vegetable Quiche. This recipe is the perfect way to use up some of your leftover Thanksgiving turkey.
Don’t like Leftovers? Eat Planned-overs
Last week Christine gave four tips for saving money on holiday groceries. She mentioned that during the holidays stores will occasionally have deep discounts on items like turkeys or hams. This is a good time to include planned-overs in your weekly menu to save money. During the busy holiday season, it can also save you time in the kitchen.
A Three-Week Meal Plan
Preventing Food Waste at Jody’s House
Over the past few weeks you have heard lots of great ideas from Christine, Justine, and Katy on how they prevent food waste in their homes. As we wrap up our series today, I will share a few things we do at my house to prevent food waste.
Meal Planning Tips for Easy and Healthy Meals
There are sixteen days until my kids start school! Along with school starting, my kids will also be starting football, dance, and piano so our schedule is going to get busy. One thing that helps me feel less stressed when life gets busy is meal planning. By spending 30 minutes on the weekend planning meals for the week, I spend less time worrying about what we will eat for supper each night. I know my family isn’t the only one looking ahead to a busy fall, so today I wanted to share three tips I use when meal planning that you might find helpful.