I buy large pckgs of chicken brst, lrge freezer zip bags, bottle of fat free Italian dressing, split up the chicken into the bags, pour all of the dressing amongst them, store in fridge to marinate overnight, place in freezer, when ready thaw a bag..pour dress/chck into a baking dish..hands free..
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ok, I started marinading everything in honey teriyaki marinade and it all comes out so yummy, like candy! my hubby and baby love it!!! when u finish marinading thou, ty to drain it from the sause, because it could be overpowering a little.. then i also add garlic powder and a little salt & pepper to the meat(chicken, shrimp, veggies) - comes out delish!
I have many cake decorator tips and sometimes even 2 or 3 of the SAME tip because I use them that often! It is VERY HARD TO SEE the numbers imprinted on each tip so,when I get a new tip I label it with my labelmaker from Brother. It saves time when trying to locate a tip and it can make it through the dishwasher in a special bag for tips [although I hand wash them ,too! I use the dishwasher to sterilize it even more!]. If the label does fade, I use a permanent marker to relabel it.
Additional tips of the same number I label as back-up tip #2, 3 or whatever number it is.
You can lose weight or at least workout WHILE you cook!:192
Make cakes the old way: leave the mixer in the cupboard. Use the hand-mix method: 360 strokes. Do short counts on each hand. Altern. 50 strokes on each hand (3 times each hand); with 30 each hand the last round.
1. 50 right hand; then 50 left hand 2. 50 right hand; then 50 left hand 3. 50 right hand; then 50 left hand 4. 30 right hand; then 30 left hand
*Leave the food processor and dishwasher off: diced, slice, chop, and wash yourself.
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