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Hilary Meyer's Blog (Page 7)

July 31, 2012 - 11:20am

For some reason, seafood seems to be one of the most intimidating foods to grill. Fish tends to be delicate and hard to maneuver without mishap, and smaller foods like shrimp and scallops are so small, that they can overcook in a flash or worse yet, fall through the grates into the fire. But truthfully, they’re all easy to master once you know a few tricks of the trade. Here are a few tips to help you achieve perfectly grilled seafood every time you grill:

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1. Keep the Skin on the Fish
Plenty of recipes call for your fish “skinned...

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July 23, 2012 - 1:58pm

I want to be better at saving money and one place I can start is with dinner. No, I’m not going to be serving my family ramen noodles every night. I’m still going to cook delicious, healthy dinners, but I’m going to be more savvy about the recipes I choose to make. To keep things simple (and cheap!) during the work week, I’ll stick to recipes with only 5 ingredients (not including the bare essentials like oil, salt and pepper). AND I’m not going to spend more than $50. Is it Dinner Impossible? No! Check out my menu (and my shopping list) for the week. It comes out to just under $40 for main dishes, leaving me $10 for healthy sides like salad greens, broccoli and brown rice. Maybe I’ll even be able to slip in a dessert.

Here are the recipes I’m making and how much they cost:

Monday:...

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July 20, 2012 - 9:46am

I love making ice cream at home, but have to say it’s been a real wake-up call. Somehow mixing egg yolks with more heavy cream than I would ever fathom using in any other circumstance makes me acutely aware of how much fat and calories are in each tasty bite. So instead of packing away my ice cream maker for good, I’ve decided to start making lighter ice cream at home. There are a few tricks to making it taste good, including an unexpected secret ingredient that makes it taste almost as rich as the full-fat stuff. Here are my tips for making great lighter ice cream at home:

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Recipes to Try:...

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July 9, 2012 - 6:24pm

Grilled cheese seems like the perfect food. It’s easy to make, has few ingredients and sports a crispy crust and a warm, gooey, cheesy center. What’s not to love? How about the 410 calories and 18 grams of saturated fat per sandwich? I don’t love that. Grilled cheese can attribute its high fat and calories to the butter spread on the outside of the bread to make it crispy and the copious amounts of cheese in the middle. Pair that with a couple of slices of plain white bread and you have a nutritional disaster.

But do you really need all of that to make the perfect grilled cheese sandwich? No! Here are 5 secrets for how to make grilled cheese that saves calories and fat to boot.

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July 3, 2012 - 11:03am

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.

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