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Cooking Secrets

Do you have a kitchen or cooking secret that saves time, calories or clean up?

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Please note these are member-submitted secrets and are not reviewed by SparkPeople's health experts for accuracy. If you feel a secret is inappropriate, please click the "Report Inappropriate Secret" on the secret's page and our staff will review it.

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Spices,Spices,S
pices!!

I know this sounds a little obvious, but the more boring meals become, the less likely we stick to a healthy food plan. Chicken breast and fish can be sooooooooo boring after awhile. Add spices and herbs! (fresh and dried). Change it up to change the tastes. Watch the salt however.

- Submitted by PHILFAN1 3/30/2010 in Cooking | 0 Comments

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Clean up that George Foreman Grill!

A quick way to clean up your grill is to get a clean dishrag or washcloth, wet and put it on the grill right after the food is done. The steam from the wet rag will help soften the hardened "bits" making it easier to clean up after your meal.

- Submitted by WIGIME 3/30/2010 in Cooking | 1 Comment

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Yogurt dessert

I use plain low fat or non-fat yogurt and add fresh strawberries or any other fruit, add artificial sweetener and let the mixture sit in the fridge for at least a half hour. It's delicious and low cal has calcium and fiber

- Submitted by PINKMOM3 3/29/2010 in Cooking | 2 Comments

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Easy tasty vegetables

By the end of the week, on the eve of my shopping day, I take all the vegetables out of my refrigretator, chop them up, add garlic and onions, a few herbs and spices, stick them all in an oven pan sprinkled with i teaspon of olive oil and balsamic vinegar, and bake them for 20-30 min, and voila! Yum

- Submitted by TOUJOURS-GYPSY 3/29/2010 in Cooking | 5 Comments

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Adapting Recipes

I like to take a regular recipe and reduce the fat and sugar, and/or substitute w/ no calorie sweetner.

- Submitted by KHDOESMK 3/29/2010 in Cooking | 0 Comments

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Sour cream substitute

I use lowfat plain yogurt for almost all things that call for sour cream. The yogurt is lower in fat than sour cream, but cooks better than fat free sour cream.

- Submitted by HEALTHY-ME26 3/29/2010 in Cooking | 4 Comments

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To gage temperature of meat without cutting it

Put your thumb and index finger together and feel the fleshy part under your thumb - this is what rare feels like. Now put thumb and middle finger together, this is medium, thumb and ring finger, medium well and thumb and pinky together, well. You can feel how the flesh of your thumb gets more firm

- Submitted by LORIBURKS1 3/29/2010 in Cooking | 0 Comments

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Preparing my own protein

Yesterday, there were four pork steaks in the package for around $8.00. I bought them and took them home. I used Pam in the pan and fried each one until it was brown on each side. Then I put it in a baking dish with some water in the bottom and then baked it at 250 until they were done, several

- Submitted by BYEPOUNDS 3/29/2010 in Cooking | 1 Comment

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easy-peel boiled eggs

When boiling eggs, add baking soda to the water and you will always have easy-peel shells!! The baking soda changes the Ph of the water, causing a chemical reaction in the egg, making the shells slide off easier!!

- Submitted by PICKIE98 3/29/2010 in Cooking | 10 Comments

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Vacuum bags

On a few weekends I cook a few "large" meals. We than measure them ie a cup of chilli, put them in vacuum bags and freeze. They stay fresh for an extended period of time with the vacuum bags, we always have a variety on hand to take for lunch or for a quick dinner when we don't feel like cooking

- Submitted by BONNIE_MAE65 3/29/2010 in Cooking | 0 Comments
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