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I like to calculate the calories I want and weigh out the appropriate amount rather than using the serving size on the package, especially for cereal. It's more exact than dry measure and I often find I'm getting more than I had originally judged.
The only "secret" I have to keeping it exciting in the kitchen is to switch it up constantly. I try to buy a new ingredient each time I go to the supermarket. With one new ingredient I'm bound to find a new recipe or flavor.
I always think before I open the refrigerator to start cooking or even making sandwiches. I try to take eveyrthing out at 1 time that I will be using for that meal. That way I am not opening and closing the refrigerator a bunch of times.
Preheat oven to 350 degrees. Line a coulple of cookie sheets with foil. Use the whole pound lay them in single rows. Bake them for 15 min. You don't even have to turn them over. No Mess, No Fuss. Let them cool. Put in refrig. in ziplock bag. Heat in microwave. So good! Bacon for a week.
Crisp Cutlets--both Vegetarian and Non-Vegetarian need to be crisp to be tasty.Instead of using Bread to achieve this I use Oat Bran for the desired effect..Into the Cutlet mix I add 1 beaten egg and Oat Bran to bind the mix together.Shape it in desired shapes,brush with melted butter and bake.
I love crunchy and sweet! To satisfy that craving I put washed grapes in a single layer on a cookie sheet and freeze. Then put them in single servings in "snack size" plastic bags and put all of the bags in a thicker freezer bag. It's a great "go to" snack. 1 serving = 1 cup at 60 calories!