Add a dressing.
Serve cut veggies raw, with a low fat dressing.
Add basil to your dishes.
Crumbled basil provides a sweet-scented minty aroma to baked chicken or seafood dishes. Add it toward the end of cooking.
Add blueberries to salads.
Fresh berries make a delightful and nutritious addition to salads.
Add cilantro for flavor.
This Chinese parsley adds a lemony-ginger aroma with hints of sage to salads.
Add jicima to salads.
Jicama looks like a turnip, but tastes like a cross between apple and water chestnut. Use it raw in salads, it is packed with vit. C.
Add veggies to your sauces.
Adding chopped veggies to your sauces will liven up your lasagna, pasta, and other dishes.
Avoid egg yolks.
One egg yolk contains 2/3 of the daily recommended cholesterol intake.
Bagels, lox and cream cheese.
Use only whole grain bagels - toast and top with light cream cheese, lox and onions.
Bake eggplant.
Bake the whole eggplant at 400 degrees for 30-40 minutes. It is hard to overcook.
Broil eggplant.
Cut the eggplant into lengthwise slices, brush with oil, and broil 5 inches from the flame, 5 minutes a side.
Carve out bell peppers.
Fill hollowed shells of bell peppers with whole grain rice, and bake for a nutritious side dish.
Cook corn fresh.
Fresh corn is sweetest (the sugar turns to starch with storage). Don't add salt to the boiling water (it toughens the corn).
Cook your gooseberries.
Cook gooseberries with apples and ginger to make a distinctive dessert.
Cooking temperatures.
Cook beef, lamb and veal to a minimum of 145 deg F, ground meats (hamburger) to at least 160 deg F. Use a thermometer to be sure.
Fruit kabobs for kids.
Make kabobs for your children, using chunks of pineapple, bananas, grapes and berries.
Grapes and melon.
Try this for breakfast. Put grapes on a half honeydew melon, top with non fat yogurt. Add whole wheat toast & jam for a great start to the day.
Green beans are best uncut.
For crisp fresh beans, leave uncut and cook whole. Cut older, mature beans lengthwise before cooking.
Grill veggie kabobs.
Skewer chunks of veggies to make a veggie kabob for your BBQ - try tomatoes, mushrooms, green peppers, zucchinis, eggplant.
Let your eggs warm up.
Let egg whites sit at room temperature for 30 minutes before beating, and they will beat up to a larger volume.
Make a healthy BLT.
Use whole grain bread, cook the bacon well, drain all the fat on paper towels, use a light mayonnaise or mustard. Don't forget the lettuce.
Make a ratatouille.
Stew eggplant mixed with vegetables, simmer for 20-25 minutes, and cover with tomato juice.
Skin butternut squash.
The thin skin of butternut squash lets you use a vegetable peeler. Bake or steam to enjoy a meaty, sweet golden orange flesh.
Soak your black beans.
Soak dried beans in cold water for not more than 4 hours, and remove everything that floats. Cook on a gentle simmer to retain nutrients.
Soak your dried beans.
Soaking removes some of the substances that cause gas. Or, take Beano prior to each meal to eliminate intestinal discomfort.
Steam buttercup squash.
To avoid dryness, steam your buttercup squash to soften and moisten. It tastes like honey, roasted chestnuts, and sweet potato.
Steam your banana squash.
Whether it is blue, orange, or pink banana squash, it will yield a milder, sweeter flavor if you steam instead of bake.
Steam your broccoli.
Steam cut pieces in a basket over water by covering and cooking for 7 minutes. Longer cooking will lead to loss of the bright green color.
Try a whole grain pilaf.
Mix barley, wild rice, and brown rice with broth and spices, then add toasted or chopped nuts.
Use cauliflower in pasta sauce.
Instead of meat balls, add chopped florets of cauliflower to your pasta sauce.
Use celery in your dishes.
Try it in green salads, on your vegetable platters, in your soups and stews, or sauteed in a stir-fry dish.
Zap your broccoli.
Cook bite-sized pieces of broccoli in the microwave in a covered dish with a small amount of water. Cook 5-6 minutes.
Zap your veggies.
You can cook white or sweet potatoes quickly in the microwave.
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