EatingWell Blogs (Page 16)

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 (see full recipe below), for example. In culinary school I would have been...

During my morning scramble I’m rushing to cook breakfast and pack a healthy lunch for my kids. In that hectic time slot my multitasking-parent skills are on overdrive. Once the kids are eating breakfast, I start working on lunch. I don’t necessarily pack the plain old PB & J. Instead I mix and match whatever I have on hand to send my kids off with a balanced array of foods. I think of lunch items as fitting into one of three categories: protein, fruit and vegetables, and whole grains. I just choose at least one item from each category and the lunchboxes are packed in a jiffy. Here’s how my approach works:

Quick Breakfast Ideas: Healthy Breakfasts to Get You Out the Door

Step 1: Pick a protein.
Adding a...