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There is a great website called supercook.com where you put in items from your cupboards and the website pulls up recipes for those items. Gets the creative juice flowing and helps you use up those foods in the back of your cupboards or even in your fridge...
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 within 30 minutes, so if you forget to lay it out in the morning to thaw, you can do it when you get in from work and it thaws while you shower or work out!
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 ones I had were always boiled (which actually ruins their health benefits). That is until I tried them roasted in the oven with just a little bit of olive oil, salt & pepper. 30 mins at 400F. Delicious!
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 eating for weight loss, remember that it doesn't mean limiting your foods so you're eating the same thing every day. You're more likely to stick to it if you add some variety. Make a goal to experiment once a week - eat one healthy thing you've never had before, like exotic fruit.