Do you have a kitchen or cooking secret that saves time, calories or clean up?
When I make my morning oatmeal, I use 1/2c quick cook oatmeal, and 1 cup skim milk (for the calcium). I microwave for 2 min then mash up a ripe banana or add 1/3 sugar free applesauce and cinnamon. The fruit adds enough sweetness and the whole bowl is really filling but just 320 calories.
After I grocery shop, I force myself to clean all my fruits and veggies. I use small storage containers that are flat and stack easily. When I am looking to snack, I am more likely to grab something healthy because it is ready.
When chopping onions, garlic and celery, I chop multiple onions, celery and garlic and put them in snack size baggies to store in the freezer. That way when I need to cook something with them in there, I just pull a bag out and it's already done!
I STEAM MY VEGGIES AND MAKE SURE THEY STILL HAVE A SLIGHT CRUNCH TO THEM.
I BAKE FISH, NO MORE FRYING.
I DON'T OVERCOOK MY MEALS AS I ONCE DID!
When I freeze left over meat, I weigh it before putting it into a container. I put a small sticker on the container with the weight, so when I use it later I know how much is there, and don't have to estimate.
I make Oatmeal every morning. I use the Old Fashioned Quaker Oats but I still microwave it. I use 1/2 cup Oats and 1 cup water and cook for 2 minutes. I have a canister that I store the Oatmeal in and I also keep a 1/2 cup measuring cup in there too..makes preparing it that much quicker.
Cooking and eating at home saves calories
When I am making tuna noodle casserole....or Spinach stuffed turkey meatloaf....mac & cheese....I make two....and freeze one so that I always have a delicious meal...even when I have no time to cook. I freeze it in the small casserole dish that I am putting in the oven.
Instead of mayo, I use low or fat free ranch dressing and mustard with the tuna. I dice cucumber with skin into it. It makes for a refreshing, low calorie and flavorful dish!
I peel the fresh ginger, wrap it up in cellophane in big pieces, and then when I need it, I just GRATE some of the fresh stalk into the pan. This works very well. I always used to let the fresh ginger ROT by mistake. I heard this from Doctor Zorba Pastor on Your Health (Radio Show)