Hilary Meyer's Blog
I recently rediscovered a cooking method that I just love—Cooking in Packets or what the French call cooking “en papillote.” It may sound fancy, but the concept is simple—the ingredients are cooked inside a parchment or aluminum-foil pouch. The steam created inside the pouch locks in the flavor while keeping the ingredients juicy and tender. Since you’re using steam to cook your dinner, you don’t need to use much oil, making cooking in packets a great option for folks who are looking for an über-healthy dinner.
But my favorite part about cooking in packets? It’s virtually mess free. You can cook and even eat out of the packets you create without ever dirtying a pan.
Want to get started? Check out our...read full post »
We have a lot of young mothers on staff at EatingWell and their kids range in age from 5 months to 5 years. At lunchtime the conversation often turns to how challenging it is to pack a healthy kids lunch. Between dealing with finicky eaters and no-peanut rules, it seems like it’s really hard to pull a meal together!
Here are a few tips and recipes we’ve come up with in the test kitchen to help you pack a lunch your kids will be excited about.
- Tip 1: Cut fruit into fun shapes with cookie cutters. Melon works very well.
- Tip 2: Buy yogurt in quart containers and dispense it into your own small containers each day—to save waste and money. Add your own frozen berries to jazz up vanilla yogurt and make it more...
When I was a teenager I wouldn’t be caught dead eating a salad. Salad was just a pile of lettuce, maybe a cucumber, and some croutons—boring! Apparently I didn't know how great a salad could really be. In college I started paying more attention to my health and began eating more salads. I moved beyond cucumber and added lots of different healthy low-cal vegetables, I whisked up delicious dressings and added a little lean protein to keep me satisfied. Boring salads were a thing of the past.
Working in the EatingWell Test Kitchen, I’ve helped develop some salad recipes that are anything but ordinary, including our 7 Simple Summer Salad Recipes.
Here are four of my favorite salads. These...read full post »
I’ve been pretty busy this summer and I’m happy to report that the one thing that hasn’t suffered at home are my healthy home-cooked dinners. My secret? Some ultra-quick dinner recipes and a little bit of planning. I can be out and about all day and still have dinner on the table in 20 minutes or less.
Here’s my system: At the beginning of each week I shop for meats and seafood, such as salmon and chicken tenders, that I can cook quickly. I use those up at the beginning of the week with vegetables that come presliced or are easy to chop up. Later in the week, I rely on pantry items, such as pasta, beans and a few spices, for ultra-quick dinners that are done—start to finish—in 20 minutes or less every time.
Here are five of my...read full post »
Pouring milk over a bowl of a sugar-laden cereal may be a quick breakfast option, but it isn’t satisfying, at least not to me. I know because for years that was my breakfast. By early afternoon the sugar jolt from the morning had worn off and I was tired and hungry. Then out came the bag of potato chips. These days my healthy breakfast recipes aren’t heavy on the sugar. They’re still fast, but are full of satisfying, healthy ingredients like fiber-rich fruits and vegetables and lean protein. My healthy breakfasts keep me going until lunch time, so that bag of chips can stay in the vending machine.
Here are a few of my favorite breakfast recipes. They all take 15 minutes or less (except for the peanut energy bar which I make ahead for a grab-and-go option):...read full post »