Do you have a kitchen or cooking secret that saves time, calories or clean up?
A trick that I just learnt when baking fish or meat in the oven. Heat the baking pan at the same time you are heating up the oven. Then put the meat or fish on it and you will find that it won't stick.
I did this before spreading on my bread and it thins it out and helps it last longer (ie one tablespoon goes alot further) I was excited to figure this one out
I got this tip from Heloise months ago and never tried it until recently. When you buy ground meats, and separate them, push all the air from the ziplock bag and press the meat flat, like a sheet of paper, before closing. Not only does it save SO MUCH SPACE IN THE FREEZER, it literally thaws out wit...
I keep cooked, chopped chicken breast in the freezer. I buy the large packages, bake them all, chop and freeze in portions. 4-cup bags for quick casseroles, 2-cup bags for chicken salad, 1-cup bags for quesadillas, topping salads, etc. Saves a lot of time!
Line the 2nd casserole dish w/ heavy-duty foil, leaving enough to fold over the top, then fill, close up and freeze. When frozen, remove foil package - you get your dish back, and when you want to eat the frozen casserole, just put it back in the dish and bake. To clean up, just toss the foil!
Whenever I put something in tupperware that will stain if heated up (especially anything with tomato sauce), I first spray the container with cooking spray. It provides a barrier and the container won't stain, and also makes washing it out easier
Brussels sprouts are great for you! They contain "sulforaphane", a chemical that is believed to have potent anti-cancer properties. They are also a source of indole-3-carbinol, which boosts DNA repair in cells and appears to block the growth of cancer cells. But, I've never liked them because the on...
Mama always taught me to peel potatoes and carrots. But I've found you can save time and add fiber by just giving them a good scrubbing especially carrots. Potatoes can be chopped and fried and you'll never notice the peelings. I've found with carrots you can shred, boil or roast with no problem.
Whenever I bake chicken or fish, I line the baking dish with foil and spray it with nonstick spray before I put the meat in the dish. Then when its done, I just throw the foil away and give the dish a quick suds and rinse. I save so much time on cleaning up this way!
when you're making an old family recipe and need to add it in to your food tracker for the day- input the recipe to the recipe calculator here on SP and it will give you the nutritional value per serving. i discovered this over the weekend and it's awesome!