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Fat and Calorie Saving Tips

  • For easy storage and thawing of ground meats, before freezing divide the meat into several equal parts and place between pieces of wax paper. Use a rolling pin to flatten meat into a thin, wide patty. Layer the wax paper and rolled out patties and store in a large freezer bag. Not only do the thin patties take less freezer space than the store wrapped heap of meat, they also take less time to defrost and you can defrost only the amount you need! Especially handy if you're buying in bulk and only cooking for two!
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • Dredging beef or other meatsin flour helps seal in flavors and moisture, espedcially for cuts that are very lean.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • A tight cover is imperative for retaining the steam necessary for moist heat cookery.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • Trim fat from beef after cooking as leaving a layer of fat preserves juiciness.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • Grill or pan fry (in a sprayed, nonstick skillet), many boneless/skinless chicken breasts. Season them with seasoned salt and garlic powder. Cool and wrap individually in plastic wrap. Place wrapped chicken breasts in a large zip lock bag and keep in the freezer. These are great for a quick Caesar salad, barbecue chicken salad (warmed in microwave with some lowfat barbecue sauce), or chopped for a cold chicken salad. Submitted by wellness consultant Lori Thibideau.
    By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008
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  • For easy storage and thawing of ground meats, before freezing ...
    Jul 14, 2008
  • Dredging beef in flour helps seal in flavors and moisture, ...
    Jul 14, 2008
  • A tight cover is imperative for retaining the steam necessary ...
    Jul 14, 2008
  • Trim fat from beef after cooking as leaving a layer ...
    Jul 14, 2008
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