Follow the 5-ingredient rule. Any salad with at least a "base", protein, vegetable, "extra", and dressing is sure to be tasty. Choose at least one from each category to make a salad you'll actually want to eat. Use our guide below to try it out.
Ah, salad. The ultimate one-dish meal. But how depressing are your salads? Really, be honest. If you'd rather skip lunch altogether than eat a salad, you may need some help to create a proper salad. I'm not talking iceburg lettuce with shredded carrots, doused in ranch dressing. I'm talking deliciousness you'll look forward to eating, that also happens to be super healthy. You can always use recipes like the ones at the bottom of this post, but you don't really need one. Follow the 5-ingredient rule. Any salad with at least a "base", protein, vegetable, "extra", and dressing is sure to be tasty. Choose at least one from each category to make a salad you'll actually want to eat. Use our guide below to try it out. + + + + And now for some examples of the tasty salads you can make with this guide:
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If washing dishes isn't your idea of a good time, one-dish meals are for you. They save time with both meal prep and cleanup... and don't think casseroles are your only one-dish option! You can easily switch most of your favorite dinners to one-dish meals, but how? Follow these 5 steps to get started: 1. Think outside the box with how you cook your grains. Pasta, rice, and other grains are the basis for many great one-dish meals. The key is cutting out the draining and moving from pot to pot. Rather than boiling it on it's own, cook your pasta or grain with the rest of the ingredients. Here are a couple one-dish pasta meals to start: 2. Time it right. Start with the ingredients that need cooked the longest (like onion, garlic, and grains). Then add less hearty ingredients (like mushrooms and peas), and end with delicate foods (like spinach or other greens). Need an example or two? See below 3. Take the easy way out. Canned and frozen vegetables and beans can be your best friend if you're in a bind, and require very little cooking... perfect for one-dish meals. Exhibits A and B: 4. Leftovers are king. Got some extra chicken from dinner last night? How about leftover rice? Since already made ingredients like this cut out a whole step in the cooking process, they're perfect for making one-dish meals. The dishes below would work well for adding in leftover grain or meat. 5. Test new flavors. Cutting out time consuming steps, like grilling or smoking ingredients before adding them to recipes, can also cut out flavor. Use herbs and spices to kick it back up. Smoked paprika, garlic (or garlic powder), and fresh parsley are great for this.
If there was an award for the most underrated protein/food it would go to black beans hands down. Black beans, and really beans in general, are super versatile and pack a nutritional punch however you use them. Here is why beans are so great... Beans are great for you! A healthy adult needs about 6 oz of protein each day. Black beans are a great source of protein! ½ cup is equal to 2 oz protein, and gives you…
Beans can save you money! Do you like saving money? Our guess is, yes. You can save a ton of money by buying dry black beans instead of canned, roughly 33%! We’ll do the math for you.
Beans are super easy to cook! Dry beans must be soaked before they are incorporated into a meal. The easiest method is to soak overnight.
Once your beans are soaked, you can cook them on the stove, in a slow cooker, or even in the oven. Easy Bean Recipes Okay so you've made some chicken and have leftover bones... now what? Chicken broth is one of the easiest things to make. It is an important item in a budget pantry and its a great way to use foods in more than one meal, one of our $16 Basket Shopping Tips. Making chicken broth is very inexpensive if you've already bought and eaten your chicken and it's super healthy. All you need is a large pot, chicken bones and some flavorings. This blog will show you how to easily go from THIS... To THIS in a few simple steps Step 1. Cook a whole chicken or cuts of chicken with bones After you've cooked and eaten your chicken save the bones, skin and everything else you don't eat. Put everything in a large pot. Step 2. Cut up your veggies and seasoning I used carrots, celery, onions, garlic, leeks and parsley. You can really use anything you have! The more veggies and seasonings you add the more flavorful your broth will be. If you don't have these extra add-ins, that's okay too! You can be very flexible when making your own broth. Step 3. Place all of these ingredients in the pot with your chicken bones Step 4. Add water and put it on the stove I added 12 cups of water to this recipe. Whether you use more or less leftover chicken and veggies, you'll want to add enough water to cover everything by about 1 inch. Keep in mind that some of your veggies will float! Step 5. Bring to a boil then simmer Boil your pot of water, veggies and chicken for about 20 minutes. Then lower the temperature and let your broth simmer for 1-2 hours. The longer you let your broth simmer the more flavorful your broth will be. Lot's of the water will evaporate, which means the broth will be very concentrated and flavorful. This means you will be able to use less of this broth in a soup recipe and you can replace some of it with water. Taste some broth as you go and stop simmering it when you think it tastes good! Step 6. Strain your broth and pour it into containers to store Let your broth cool down a little bit before trying to strain it. Place a colander or mesh wire strainer over another large pot or a large bowl. Pour the broth through your strainer and into another container. The strainer should catch the bones and flavorings leaving your broth in the bowl or other pot. Then pour the broth into containers and store! I put my broth into the freezer but you can store it in the fridge if you plan to use it within the next week. Ingredients Bones from a 4-5lb whole chicken, or 4-5lb of chicken thighs
5 carrots 5 ribs of celery 2 leeks (optional) 1 medium onion 1 cup of chopped parsley 3 cloves garlic 12 cups of water |
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