Hilary Meyer's Blog (Page 4)
I want to host Thanksgiving, but I’m not made of money. So instead of heading straight to the poor house after Turkey day, I’m going to shop savvy and save some serious dough on the big meal.
Here are a few tips to help save $150 on your Thanksgiving dinner:
1. Change the Day
Who says Thanksgiving has to be held on Thursday? There are plenty of advantages to celebrating it later in the week. From a financial standpoint, you can’t beat the day-after sales. The most expensive part of Thanksgiving is the turkey, and once Thanksgiving is over, the grocery stores are ready to unload their extra birds for less. You may also find deals on...
I enjoy food WAY too much to always be on a diet. Instead of giving my eating habits an overhaul, I’m going to make small changes to what I’m already doing when I’m cooking to save more than 500 calories. Here are 5 little tricks that save calories at dinner.
1. Use a Nonstick Skillet
Cooking oil does a terrific job of preventing foods from sticking to the pan. It also does a terrific job at making your pants not fit. So in order to use less of it, consider using a nonstick pan. The smooth nonporous surface makes it harder for foods to stick and burn. You only need a tablespoon of oil to brown...
Before I became a mother I didn’t think too much about Halloween and candy bars … and sugar comas. But now that my daughter is old enough to indulge in all that Halloween has to offer, I’m paying more attention. I know a few candy corns won’t hurt anybody, but the problem with Halloween is that even though it’s only one day, the candy and parties appear for weeks beforehand (and of course the candy hangs around afterward too.) So this year I’m going to make some healthy Halloween treats that I used to enjoy when I was a kid. They’re delicious, but not overloaded with sugar and other not-so-desirable ingredients.
Here are 4 recipes perfect for Halloween celebrations that you’ll feel good about sharing with your family and friends:
Our...read full post »
When I was in culinary school we learned a lot about how to develop flavors. These methods usually involved high-end ingredients, a lot of prep time and sometimes following complicated procedures to get good results. Little did I know a much easier path to culinary greatness was sitting in my pantry the whole time I was sweating in a restaurant kitchen. That would be my slow cooker.
The humble slow cooker can turn out some pretty mean food if you know a few tricks. Not to mention it’s convenient, relatively inexpensive and very easy to use. (Dinner practically cooks itself!) Take EatingWell’s recipe for Flemish Beef Stew, for example. In culinary school I would have been meticulously trimming an expensive cut of meat, tournéing vegetables and bathing them all in veal...read full post »
It’s hard to deny that bacon possesses some magical qualities. It regularly gets people out of bed in the morning, it converts vegetarians to meat eaters. In fact I’m having a hard time writing this blog because all I can think about is bacon’s intoxicating aroma. Everything about bacon—its smoky perfume, its salty, yet subtly sweet bite—screams “Eat me! Eat lots of me!” But here’s where the fairy tale ends. If you sit down to a plate full of bacon, you will probably die. Okay, maybe not. If you sit down to a plate full of bacon, you will probably regret it.
That...read full post »