This summer, I’m all about sticking to my budget. Unfortunately some of my favorite meats to grill are on the expensive side. Beef tenderloin runs around $15 per pound—even chicken breast is expensive at around $6.50 per pound. I wanted to see if I can set a limit and not spend more than $6 per pound for anything that lands on my grill.
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Will I be left with anything that’s still worth eating? Yes! Here are 5 of the best, healthy, budget-friendly cuts of meat to grill all summer long.
Don’t Miss: EatingWell’s 13 Best Grilling Tips...read full post »
I love sweet summer corn, but if I’m in a rush it’s often not the fastest choice. It’s not that it takes a long time to cook, but the shucking combined with the painstaking duty of removing all the straggling silks left on the cob makes it a little high-maintenance in my book. Unless you cook it in your microwave. Yes, your microwave.
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Cooking corn in the microwave eliminates pre-shucking since it’s cooked right in the husk. And once it’s done, the husk and silk slip right off—like magic—making it by far the fastest (and least messy!) way to cook corn. Here’s how you do it, plus two more great ways to perfectly cook corn...read full post »
Even though I’ve cooked meat on the grill (and on my stovetop) one zillion times, I still get a little anxious about cutting into it once it’s off the heat in case it’s not done–especially if I’m serving people other than my immediate family. There’s nothing worse than taking meat off the grill only to sheepishly return soon after and put your partially cooked steak, chicken or burger back on the flames. It’s downright embarrassing.
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I could use a thermometer, but since I work as an associate food editor at EatingWell Magazine, quite frankly I feel I should “just know” when my meat is done. This...read full post »
Although I love a steak or a burger hot off the grill, it’s vegetables that I really prefer cooking over flames. They cook quickly and are so delicious with just a hint of smoke from the fire. Plus you don’t have to panic about whether they’re over- or underdone in the middle like you do with meat. In most cases, you can tell if they’re ready just by looking at them.
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Here are my tips for perfect grilled vegetables:
1. Oil Them Up: Vegetables dry out when they hit the heat without a little oil. Before they go on the grill, toss them with a light coating of oil. Don’t use too much—it not only adds...read full post »
I am guilty of letting some things “go” in my fridge. I don’t finish all my salad greens, so they wilt and I throw them out or I find blue fuzzy mold in the sour cream, so I toss it. A little waste here and there feels harmless, but I certainly wouldn’t ever throw dollar bills in the trash can and, in a roundabout way, that’s what I’m doing when I throw out rotten food.
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I bet if I figured out how much food I wasted over the course of a year, I might be a little more aggressive about using it all up. The average American wastes more than 200 pounds of food a year—that’s a lot of wasted dollars too! Here are a few tips...read full post »