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I like Rachel Ray...some of her ideas are "out there" but always end up tasting good. I can't say they're all healthy, lol....but at least they taste good. LOL. |
Recipes are guidelines not laws---substitute in what you like and out what you don't.:) Don't like beef and pork---make the recipe with chix instead. I agree that the semi-homemade is well, just not yummy enough. I'm not big on processed foods though. If you take the tips of making the menu, and lists you will find things much less stressful. When I was working full time that's what I did as well as cooking ahead on the weekends so that there was stuff ready to pop onto the table for at least 3 days during the week with very little fuss. Cook a large roast on the weekend and use the leftovers to make, pot pies, tacos, salads, soups etc... It's just as time consuming to double a recipe and freeze 1/2 as it is to make a single recipe. Cook pasta ahead on the weekends and just dunk briefly in hot water to reheat......steam double the veggies and use the extra for soups and salads. Make the food work for you instead of you working for the food.;) Does that help? |
I grill almost every meat that I make, usually chicken. I even grill in the winter time it is easier and makes clean up a breeze. I like the frozen peas and corn that you microwave in the bag too, you can mix it up a little by adding to it. Today at the grocery store I found uncle bens rice that you fix in the microwave, but not the frozen kind, it is on the shelf with the other rice and you put it in the microwave for 90 sec and its done. I used it tonight (the brown rice) with fresh asparagus (sp) and garlic and it was very good. Tomato, basil and garlic w/ angel hair pasta w/ grilled chicken is easy too (my favorite dish). Another good way to stay out of the kitchen is to use a crock pot, put something in it that morning and it is done at supper. I don't like to be in the kitchen for a long time either. |
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