I love beans and lentils; they are a great way to upgrade a not-so-healthy can of ravioli into a nearly healthy meal. Throw in one or two sliced carrots and it's a downright respectable meal!
And frozen berries are a staple - no peeling, washing, cleaning, just mix into oats or yogurt.
My quickest soup goes "vegetable broth + creamed tomatoes". I like the ideas of having a variety of soups at home, but I don't like what I usually see in the shops - to many additives, too much sodium for my taste.
Great article - thank you! I think many of us have gone through feeling guilty because time and money don't always allow us to buy 100% fresh ingredients. That doesn't mean that we don't need to watch what we're buying and still incorporate as many fresh fruits and veggies as possible, but you can integrate these into your diet as well.
I had read that frozen veggies still had most of the nutritional content as fresh, but I did not know that steaming or nuking was better than boiling! That's some great information, as I LOVE broccoli and can find it frozen for very cheap.
Agree with most but wondering why Canola Oil is listed as a healthy oil in the frozen food section. I can't imagine anybody thinking canola is still a healthy option?
5/15/2013 5:35:48 PM
Brown rice is extremely easy to cook in any rice cooker. I do it all the time and have been for several years, and it has never burned. This way it's the most convenient food in my pantry. The proportions are a little different from white rice so here's what I use: For 1 cup of rice, use 2 1/4 cups of water; For 2 cups of rice, use 4 1/2 cups of water; For 3 cups of rice, use 6 3/4 cups of water.
I always make 3 cups of rice at a time (my rice cooker is nice and big), I put it on and leave it while I do other stuff and then I have rice available to grab for a few days. My kids love it at lunchtime with melted cheese and an apple on the side.
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