Hilary Meyer's Blog (Page 7)
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:
Recipes to Try:...read full post »
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.
Don’t Miss: 10 Secrets...read full post »
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.
Don’t Miss: EatingWell’s 13 Best Grilling Tips
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 »