I have to go along with everyone else - buying in season, figuring out what I can buy frozen (ie cauliflower, broccoli are fine frozen), buying in bulk packages and then repacking into portion sizes, shopping bulk for nuts and beans...shopping farmers markets now that the season is hitting...avoiding the packaged salad mixes and making your own.
Cooking in bulk - making soup and freezing portions, chili, spaghetti sauce..
Yes chicken breasts are recommended but realistically there isn't much difference in fat/calorie count between it and dark meat so buy the cheaper cut and take the minor hit. Ditto on hamburger - if need to buy the higher fat count, cook it up and rinse, rinse, rinse!
Save all your veggie scraps and meat scraps (and any veggie starting to turn) and stick in a freezer bag. This is for your soup stock. I buy a whole chicken about once every two weeks, roast it, peel the meat off and use it for salads and what not and then take out my veggie scrap bag and toss it in a pot with the bones. Boil it up, strain and you have stock base to make soup (add some beans, any fresh veggies you want (can buy one of the mixed frozen bags) - and bam soup! I always have 2 different type of soups in my freezer (ie about 4 bags that have 4 cups in it).
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
Kierae - happily maintaining since 1/2009
Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network www.myfitnesspal.com/food/diary/Kier
| December Minutes: 1,200