Why Cook at Home?
To make sure you know what you are eating, it’s best to be your own cook in your own kitchen. To do this, you’ll need to go food shopping.
Before shopping, it’s smart to create a menu for your week. Look through cookbooks, search for online menus such as ones at the Food Network or any other favorites you come across. Then make a shopping list so you buy what you need, instead of what tempts you as you innocently cruise the shelves.
Choose recipes that include some of the same ingredients. That way you can use all the ingredient you buy and won’t waste any food.
Shop Ahead of Time
Get your groceries in advance so you have a stocked fridge and pantry before the week begins. If you know it’s going to be a hectic week, buy some partially prepared food that requires only a little bit of work to make. Just read the ingredients to make sure they’re healthy.
Prepare Your food Ahead of Time
A great idea is to prepare as much food over the weekend for the week. You can chop vegetables, cook chicken for salads, hard boil eggs, chop vegetables , marinate meat for the next day, and make a batch of brown or wild rice. This will make is easy to put together a meal during any day of the week.
Cook more than one meal at a time. If you’re already grilling or baking chicken, make extra and freeze half or place meal-sized portions in air-tight containers for another day.
Freeze Food For Later
Freezing food is a one more way to have prepared food on hand. But be sure to label your containers and bags of food so you know what they contain. If you are one of those neat and tidy organized people, you can even keep a list so you can see exactly what is in your freezer. And remember to wrap food tightly and also leave some space between frozen items so cold air can circulate around them.
Posted in 4: Prepare Round Food, Round Dieting
Tagged cooking, food, Frozen food, health, healthy cooking, Healthy eating, Home, Ingredient, Meal, prepare food
New on RoundTV
Diana’s in the kitchen with JobTrain culinary students, showing them a thing or two about preparing a healthier version of Obama’s Chili, a Tri-color Salad, and Party-pleasing Stuffed Mushrooms that everybody loves.
Watch HEALTHY ROUND COOKING: With Culinary Students.
Then make a dish or two with recipes provided below.
Obama’s Chili–Only Rounder
Try this healthier (Rounder) version of Obama’s signature chili recipe, also known as the only dish he actually prepares with his own presidential hands — at least before he became our man in the White House. Get the recipe.
Tri-Color Round Salad
This salad is a triad of color, purple, green and orange. It is as tasty and refreshing as it is beautiful and healthy.
1 small or 1/2 large red cabbage
Slice the cabbage thinly so it looks like confetti. Cut the mango and avocado into small evenly-sized chunks. Dress with All aRound Salad Dressing (scroll down see recipe here), serve right away or chill and serve later.
Party Pleasing Stuffed Mushrooms
These crowd-pleasing tasty treats make the perfect appetizer or side dish. They are my daughter’s favorite, as well as a party must for of my friends and family. These are a some of the time food that should be enjoyed at parties, celebrations and other once-in-while events — guilt-free.
20 to 30 whole white mushrooms
1/4 cup plain cream cheese
1 tablespoon grated Parmesan cheese
Preheat the oven to 400 degrees F.
Wash mushrooms with a small brush. Scoop out the stems and center of the each mushroom. Place the mushroom caps on a foil-lined baking sheet – top-side down. Chop the stems and center pieces and put into a small bowl. Add the cream cheese and Parmesan cheese and mix until blended together. Fill each mushroom cap with a small spoonful of the mixture — just to the top. Place in the preheated oven for 15 to 20 minutes. Let cool for 5 minutes and serves while still on the verge of hot