I really truly love salad. When the weather gets warmer, I have one for either lunch or dinner every day—sometimes both. (Get 25+ recipes for side salads and main-dish salads.)
I always have one or two varieties of lettuce in my fridge, plus I grow my own salad greens. (Find out how easy it is to grow your own salad greens—no garden required!) And if I’m pressed for time, I head to the salad bar at my local supermarket in the morning when I’m shopping for the ingredients I need to test recipes in the EatingWell Test Kitchen.
But it’s easy to pack too many calories into...read full post »
Mother’s Day is just around the corner. I like to show my mom how much she means to me by helping her have the most chill and relaxing day possible. She loves to sleep in—or really, she likes to lie in bed until late morning reading a book, possibly with our dog curled up next to her. Luckily, she’s happy to be coaxed out of bed by a delicious brunch.
I like to make Mom an amazing brunch at home, instead of going out. Having a full spread of delicious homemade brunch recipes feels like a splurge, but costs less and is yummier than what we’d get if we went out to a crowded restaurant. This menu of brunch dishes is super-easy to make, plus many can be prepared in advance so I can have a relaxing morning as well.
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We all have our go-to recipes, those meals we make when we don’t have enough energy to think about dinner, yet still have the resolve not to order pizza or Chinese food. A few weeks ago, I blogged about 5 ingredients I make sure to buy when I haven’t made a meal plan for the week. I called out these ingredients because I know that I can generally make a meal around them based on what’s in my well-stocked freezer and refrigerator.
When I posted the blog on our Facebook page, our fans suggested plenty of foods to add to my list of go-to ingredients for quick easy meals. Here are some of our fans’ favorite things to have on hand, and delicious...read full post »
As much as we try really hard in the EatingWell Test Kitchen to use the entire “thing” when we call for an ingredient (e.g., we like to call for a whole can of broth, an entire vegetable, etc.), sometimes we just can’t. And since I cook at home most nights, often from recipes, I know how annoying and wasteful that can be if I don’t think of a good way to use the leftovers before they go bad. I’ve composted my share of wilted celery bunches, dumped out moldy marinara sauce and forgotten about more than one half-used lemon in the back of my produce drawer. Here are some recipes to help you use up common leftover ingredients so you can eat well and save money.
Use up your leftover cabbage... After you cut into a head, wrap it up tightly and stick it in the refrigerator for up to a couple of weeks. When...read full post »
There must be something in the air, because I’ve talked about one of my favorite comfort foods—meatloaf—three times this week. One morning my office-mate and I discussed our common meatloaf craving, then my sister called the next day and asked for my favorite meatloaf recipe, then my friend e-mailed me the day after that wondering if she could substitute something leaner for the ground pork in her favorite meatloaf recipe. (The answer: of course.)
I love making meatloaf, and enjoying the leftovers. Since it’s just my husband and me at home, we get at least two dinners out of one meatloaf, plus enough food for both of us to...read full post »