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Hilary Meyer's Blog (Page 9)

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.

Don’t Miss: 12 Secrets to Spending Less at the Grocery Store

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...

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June 27, 2012 - 11:48am

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.

Don’t Miss: The Best Ways to Cook 20 Vegetables

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...

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June 13, 2012 - 9:07am

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.

Don’t Miss: 9 Great Vegetables to Cook on Your Grill

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...

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June 8, 2012 (All day)

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.

Don’t Miss: 6 Ways to Save $2,997 on Groceries

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...

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May 29, 2012 - 12:45pm

I have a small kitchen that doesn’t have a lot of storage space. Because of that, my refrigerator looks more like a pantry—a very full, disorganized pantry. After one of the shelves on the door broke off for about the 100th time under the strain of every condiment known to man, I decided to finally do something about it.

Don’t Miss: How to Stock Your Pantry

Some items needed to leave the fridge. But what? After some research, I learned a few things that made me feel a little better about my fridge situation—amongst the chaos, there were indeed some foods that truly belonged. Here are 5 surprising foods you might want to refrigerate:

1. Natural Peanut Butter
Natural peanut butter is peanut...

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