Instead of.... try.....
•Try mineral water with a squeeze of lime instead of a can of soda. We like the Mexican version, called "Topo Chico", in plain or lime flavor. It works great for full stomach, too.
•Try green tea by adding only half a serving first, to a regular glass of tea. For some, green tea is an acquired taste, so start slowly. Also, stay away from the bottled kind and brew a cup at home. See recipe for brewing tea.
•Try watering down your iced tea and juices. Drink the first couple of drinks normally and then about a quarter of the way down, add some water or fill with ice. This way, you won't go for a second serving of food or drink.
•Try Greek yogurt, instead of sour cream in your favorite recipes. It's thick, creamy and a little sour. It's packed with protein, too!
•Try whole beans, canned or fresh made, and mash them yourself, instead of buying refried beans, that have added fat.
•Try Kefir Greek yogurt, instead of flavored yogurt. It packs a protein punch and is creamier and healthier for you.
George Foreman Griddle and Waffle Makers
Once I got the hang of using my "small" George Foreman grill, I had to buy the extra-large grill. I use it for many things, not just meats; such as chicken, beef, pork, shrimp and bacon. It's quick and easy on the clean up and the calories. It is also great for heating many types of leftovers, such as: tortillas, French toast, Mexican dishes, such as: pre-assembled tacos, "quesadillas" and much more. You have got to try it.
Waffle makers and griddles can make a quick grilled cheese sandwich.
Waffle makers and griddles make breakfast a snap.
Greek Yogurt
This yogurt is very versatile, substitute sour cream for this tangy, protein packed yumminess. Also use it blended with berries, instead of flavored yogurts. You can also thicken up sauces or add to pasta for a creamier sauce.
Microwaving Veggies
Make the microwave your best friend as it is no longer a glorified popcorn maker. It can make fresh veggies in a snap; such as potatoes, corn in shuck, green beans etc., instead of boiling or baking for a faster cooking time and much better flavor. These veggies can literally be thoroughly cooked in 3-5 minutes depending on size. Grocers have "steam bags" that can facilitate this process, but they are not necessary.
Procedure
1Sweet potatoes, Russet, Idaho, Yukon or most any other variety: Wash and rinse well. Cook 1-2 potatoes at a time to ensure cooking times. Cook potatoes while you are cooking other items. Poke holes with a butter knife and microwave for 3-5 minutes depending on size. Butter knife should slide easily after cooking otherwise keep adding (1) minute at a time until it is well done. Cut potatoes lengthwise and add butter, salt and pepper. Cover with foil until ready to serve.
2Fresh green beans: Rinse well and cut tips off. Place green beans in a glass or microwave safe dish with ¼ cup of water, 2 teaspoons of butter and salt. Microwave on high for 3 minutes and stir. Add 2 more minutes until preferred tenderness.
3Corn on shuck: Leave shuck on and microwave 1-2 corns at a time for 3-4 minutes. Use a potholder to remove from microwave oven. Let corns cool enough to be able to remove shucks. Rinse off. Add butter and salt and serve hot. If shucks have been removed add a wet paper towel on corn and follow same instructions.
Peanut Oil and Canola Oil
I like to use peanut oil for "light" frying, versus deep frying. I don't deep fry many things any more. The same effect can be achieved without soaking anything in oil. Peanut oil can hold a high level of heat without burning. It is more expensive than other oils, but I think it is worth it. I also like to blend my own Canola and olive oil. I use more Canola than olive oil. I add olive oil right at the end of a recipe or to top a dish or salad. I don't like using olive oil in a high heat setting.
Rotisserie Chicken
I try and go to the grocery store only once a week and I never leave without a cooked, rotisserie chicken in any flavor. The chicken is about two dollars more than a small, raw fryer chicken, but the time that you save in cutting, freezing, baking or broiling is well worth the money and time that it takes to prepare a whole chicken. This is not to mention, proper cleanliness that it takes when handling a raw chicken. Many of my dishes use rotisserie chicken. It's fast, easy and delicious. I will never use raw chicken again, unless it is for a barbeque, but that is another story.
Using scissors in the kitchen
I have many pairs of scissors in the kitchen to simplify my life. I have them in different sizes, so my daughters can help in the kitchen. With a watchful eye, your kids can also help. When I use them, you don't need a cutting board and a knife, and most wash safely in the dishwasher. I cut meats, raw or cooked, to get perfect slices every time. Next time when a recipe calls for a knife, try a pair of scissors instead.
Walnuts and Almonds
Keep walnuts and sliced or slivered almonds on hand to freshen up any dish. These nuts are heart healthy and delicious. Keep them fresh longer by storing them in the freezer to keep their oils from spoiling.
Appetizers and Snacks
| "Queso Flameado con Champinones" or Spicy Melted Cheese With Sausage and Mushrooms |
| "Queso Flameado con Chorizo" or Melted Cheese With Mexican Pork Sausage |
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Cheese Straws
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