This week’s list of favorite user comments touch on cooking with cranberries, making use of that leftover chicken and healthy tailgating. Plus, some readers shared how they avoid caving to unhealthy snacks (and high prices) at the airport.
We celebrated lots of holidays this week — Halloween, National Oatmeal Day (Thursday) and National Chocolate Day (Wednesday). As always, you, our readers, had great ideas for all of them — from cooking with pumpkin to overnight oats. Here are our faves from the week.
Chicken is a healthy go-to food that works great for lunch or dinner. To cut down on fat, cook up breast meat (a.k.a. white meat) and get rid of the skin (most of the saturated fat is there). Next time you grill or roast some, make extra and try these tricks to stretch the leftovers into another meal.
Feeling that cool-weather chill? Cozy up to warm pot of stew. For a change of pace, try chicken, lamb, beans or seafood as the main attraction. Stews contain a variety of veggies — carrots, potatoes, onions and celery — that add immunity-boosting vitamins.
This is a day to honor the hard work you’ve done, so who wants to cook something lavish? Take it easy with this versatile chicken wrap. Use leftover chicken breast and whatever veggies you have on hand. If you’re feeding the family, get the kids to put together their own combinations. This will cut down on the “I don’t like this or that” battle and make your day that much easier.
[Photo: Redsie / Recipezaar]
The Labor Day holiday is all about barbecues, beaches and picnics. Don’t let spoiled food spoil the fun. Try these tips for keeping your goodies at the right temperatures while you enjoy the summer sun.
Add a little international flare to your Monday night meal with this spiced-up EatingWell dish. For the peanut sauce, opt for natural peanut butter since many other packaged ones are full of sugar (Trader Joe’s and Smart Balance are two brands I keep on hand). As for the veggies, the recipe suggests a broccoli-carrot-snow pea medley, but you can always add whatever fresh ones you find at the farmers’ market.
How many times can a kid eat chicken nuggets or fish sticks for lunch? I know a lot of kids would be happy with them day after day, but there are other healthy and yummy options out there. Would you believe that my 7-year old son now eats cucumber-avocado rolls and chicken wraps for lunch? Proof: the photo above!
Here are some tips for packing a lunch that will tease your kids’ taste buds.
From this week’s nutrition headlines: Millions of kids seriously lack vitamin D, specialty drinks are the newest fast-food trend and Japanese women are guzzling collagen in hopes of staying young. Weird, right?
Growing up in Texas, I developed a taste for tacos at a young age. But I’m pretty picky about my Mexican food, and I haven’t found anything to satisfy my cravings since moving north of the Red River for college. When this recipe came through my inbox from Food Network’s Recipe of the Day newsletter, I knew I had to try it. Fresh tomato salsa and lean chicken replace the loads of cheese that fatten up the average taco. Best of all, you can adjust the level of spice to suit your taste. (I like it hot!)
If that is the case, it should say something about the fruit juice it's self. They are not real fruit. How can something so natural be so bad for you? Think about that. I would try a Yoli Health Drink to be on the safe side.
