Do you have a kitchen or cooking secret that saves time, calories or clean up?
I cube up or cut into small pieces fresh vegetables, any that strike my fancy. Add a can of diced tomatoes, minced garlic, sliced onions, spices - Italian or Mexican spices. Add a little fatfree chicken broth. Seal in foil, 400 degrees for 45 min. or until tender. Yum!
I bring my lunches to work and I love homemade soup. I make a batch each weekend for enough for 8 to 10 servings. I then freeze it in small containers.I make up my own soups with what I have and like to add. Its also a good way to keep the sodium down.
I use unsweetened applesauce or apples instead of butter when I am backing. If you need a little sweetening, use Splenda or a few drops of Stevia.
When you've purchased fresh berries and they start going bad, like you don't really want to use them, blend them, pour them into ice cube trays and use them for smoothies! Saves you money in not through them out and
they are healthy!
If you crack an egg in to a mix and a piece of shell drops in.
Take one of the half shells and scoop it out, My teacher in England taught me this trick half a century ago and it almost always works first time.
Measure out a specific amount of oatmeal, cereal, berries, etc into individual ziploc bags. Then in the mornings you aren't looking for measuring cups but know exactly how much you are eating.
I cook up several pounds of ground beef and keep a supply in the freezer. After cooking, freeze on a cookie sheet so you don't get a big frozen lump LOL and then transfer to a freezer bag or container. Having pre-cooked ground beef on hand makes spagetti, tacos, etc a snap to make!
In addition to draining the ground meats, beef, turkey, chicken, pork, etc. Take the pot and put a wire strainer over it then run it under hot water and drain. This will wash away most of the fat. If you season while you cook, you'll need to re-season, because it washes your seasoning away too.
I always try to be prepared ahead of time when it comes to cooking. I will shop on Saturday and cook on Sunday for the whole week. I choose foods that can be frozen and taken out whenever needed. This saves time so you're not cooking every night.