Food And Drink

A simple tutorial on how to make perfect hard boiled eggs every single time. Check out my tips and tricks for the best egg possible!

Hard boiling eggs is the basis for many dishes. Whether coloring Easter eggs, making deviled eggs or bulking up on protein by eating egg whites. Here’s how to make them.

Whether it is to make a wonderful egg salad sandwich, deviled eggs or even to color eggs around easter time, making hard boiled eggs takes only a few short minutes. Though the process is pretty quick there are some tricks to the trade that will allow for the best hard boiled eggs possible. Here is a look at how to hard boil eggs for salad, appetizers or coloring!

Use Eggs That Are Older

This might seem to go against conventional wisdom as many people love the taste of farm fresh eggs. However when it comes to hard boiling eggs, an egg which is slightly older will be easier to peel once it has been boiled. Obviously check the expiration date to make sure that the eggs haven’t turned, but hard boiling eggs closer to that date will make them easier to work with once they are done.

Consider Adding a Little Vinegar to the Water

When it comes to boiling a batch of eggs, there are inevitably one or two that might crack. By placing a little vinegar in the water it will stop those cracked eggs from running all over the place. It should be noted that if an egg does crack, that particular egg might have a certain “vinegary” taste to it. This taste may bother guests, though it should be mild.

Always Start with Cold Water

This may seem to go against conventional wisdom as it would seem if the water needs to reach a boiling temperature, then why not just start with it hot? However, placing the eggs in cold water is closest to the temperature that they are kept in the fridge. This will give them a lower probability of cracking as they are brought to a boil.

How to Hard Boil Eggs

Now that the tips are out of the way, here is a sure fire way to hard boil eggs the next a recipe, or the Easter Bunny is requesting a few eggs.

Things You’ll Need

 Eggs
 Pot for boiling
 Water
 Salt
 Vinegar (optional)

Steps for Hard Boiling Eggs

1. Place the eggs in the pot for boiling in a single layer.
2. Cover the eggs with a couple inches of cold water over them.
3. Add a healthy tablespoon of salt to the water.
4. Bring the water to a boil.
5. Removing the pan from the heat source as soon as the water starts to boil
6. Reduce the burner back to low and place the pot back on the burner.
7. Allow the eggs to simmer for one minute.
8. Remove the eggs from the burner and allow them to sit for 10 minutes.

Couple More Egg Tips

If working with the eggs right away, run them under cold water to bring them back to a workable temperature. And if preparing a large amount of eggs, consider using multiple burners on the stove so that several batches may be prepared at once.

Learning how to make sushi is easier than you think – Meta Description:and it’s a great way to entertain your friends and family! This guide will show you how it’s done.

Making sushi relies on two things; fresh ingredients and a big helping of patience. The first is a given – when fish is going to be eaten raw it has to be the best quality possible and the second is just a fact of life; making sushi can be fiddly and trying but with a little practice anyone can enjoy the best quality sushi in their own homes.

Choosing Fish for Sushi

Firstly you need to select your ingredients. As previously mentioned the best quality fish is a must and it’s worth making friends with your local fishmonger; they’re very helpful and usually willing to offer tips and advice so take advantage of their experience.

There are several little ways you can tell yourself if a fish is fresh enough for sushi.

 The eyes should be clear and not cloudy.
 Take a peek behind the gills - it should be bright red not dark and bloody.
 The flesh should feel firm and springy to the touch.
 Surprisingly, fresh fish doesn't smell overly "fishy", it should merely smell pleasantly of the sea.

If in doubt tell your fishmonger you are making sushi or sashimi and they will be able to help you choose fish that is suitable to be eaten raw.

Sushi Toolkit

Your basic sushi toolkit should consist of the following:

 A bamboo rolling mat
 Nori, that is dried sheets of seaweed
 Sushi rice, which also needs to be good quality and is cooked with less water than regular rice. Follow the instructions on the pack for the best results.
 Wasabi paste
 Your choice of filling, usually fish or vegetables.

All of these are relatively easy to get hold of in supermarkets these days, along with other staples of Japanese cuisine like mirin and sake, but if you are having trouble there are several websites you can order Asian food from.

There are several different kinds of sushi but here we’ll cover the basics – maki rolls.

Making Maki

1. Place your bamboo mat onto a chopping board. Fold and tear a sheet of nori in half and lay it onto the mat shiny side down.
2. Grab a handful of prepared sushi rice and squash it into a sausage shape, and then spread it evenly onto the nori, leaving a gap of about a centimetre at the top bare.
3. Press a shallow trench into the middle of the rice and dab a little wasabi paste along it (wasabi has a strong flavour so go easy) and place your filling of choice, cut into lengths, along the trench.
4. Lift the edge of the mat nearest to you and fold it over the filling to meet the top edge of the rice. Hold the filling in place with your fingertips.
5. Remove your fingers and continue to roll until the two edges of the nori meet.
6. Cover the roll with the mat and give it a squeeze to press it into a neat roll.
7. Grab a knife and wet it with a little water or the rice will stick to it and make a mess, and slice the roll into six equal pieces.
8. Enjoy!

Sushi rolls are like a sandwich – you can choose any filling you like, but popular choices are salmon, avocado, cucumber, tuna steak and Japanese rolled omelettes.

These are tricky to make first time but keep at it, you will get the hang of it with practise and these maki rolls are yummy enough to be worth the extra effort.

Learn how to make delicious iced coffee drinks with this simple guide. With easy recipes and step-by-step instructions, you can make tasty beverages in no time!

Making iced coffee can be simple, easy, and a great way to enjoy coffee beverages in the hot summer time (or if you are one who enjoys cold drinks in the winter time!). For general iced coffee it is really really easy. You can make other iced coffee drinks for a wide variety of great taste and several options.

Iced Coffee

Iced coffee is much like iced tea. It is simple to make. First brew some strong coffee. If you use coffee ice cubes instead of regular ones, you can make it the strength you normally make coffee at. If you are going to be using regular ice cubes you will want to make your coffee stronger.

Once it has brewed and cooled a little, stick it in a pitcher and put it in the fridge. This will cool it down. Add ice to a glass and pour the cold coffee over the ice. You can also make iced cubes using leftover coffee by pouring your coffee into ice cube trays. These make the best iced coffee and makes it so you don’t waste coffee and you also don’t water down your iced coffee.

If you want iced coffee right away you can pour the hot coffee over the ice. However, it won’t be as cold as if the coffee was cold to start with. You might also need to add additional ice to make it cold and not warm.

Adding to Iced Coffee

Many people like coffee best when it has things added to it. You can do this with iced coffee just as you would with hot coffee. You can add sugar to the hot coffee so that it dissolves best, or you can add it when you make your coffee. You can also add cream or milk. If you want to get really creative you can add chocolate syrup or hot cocoa mix (best added with the hot coffee before it is chilled) for an iced mocha type of drink.

Throw it in the Blender

There can be a lot of great things done with coffee and ice. You can throw it in the blender for an icee type of experience. You can also blend it up with your favorite additives. A blended mocha is great treat. For a super great treat add a scoop of your favorite ice cream!

Getting Very Creative

You can make juice or fruit teas into ice cubes and add one or two to your iced coffee for something new. Start with only one or two in case you come up with a bad combination. Flavored syrups can also add a lot of yummy goodness to coffee including iced varieties.

You can buy these at many coffee shops. Sprinkles make for great additions as well. These include cinnamon, cocoa powder, and nutmeg or other spices. You also can experiment with hot cocoa mixes, flavored creamers, and “cappuccino” mixes. All are rather inexpensive and you could find a drink you never want to leave behind for the expensive coffee shop!

However you like your coffee or your iced coffee, you can have it quickly and simply. It can be a great at home treat with little work and awesome results. You don’t have to pay two dollars for an iced coffee!

This article will teach you how to make two easy mousse recipes that are sure to impress any guest!

The tastes of espresso coffee and spicy-sweet cinnamon join with bittersweet chocolate, whipped cream, and eggs to make an easy dessert with South-of-the-Border flair.

Nothing complements the flavor of chocolate more distinctively and classically than the taste of strong coffee. Indeed, the two flavors together are commonly known as “mocha,” after the name of the port in Yemen whose distinctive coffee variety has a rich, chocolate note.

And no seasoning complements both chocolate and coffee more enticingly than cinnamon. Together, the three distinctive ingredients capture a flavor combination often found in the desserts of Mexico. Chocolate, coffee, and cinnamon join forces in the easy chocolate mousse recipe that follows.

Mexican Chocolate Mousse

Serves 18

Ingredients:

 1 cup heavy cream
 3/4 pound semisweet chocolate, broken into 1-inch pieces
 1 teaspoon ground cinnamon
 1/2 cup hot espresso-strength brewed black coffee
 6 egg yolks
 12 egg whites, at room temperature
 1/4 cup confectioners’ sugar
 1 teaspoon vanilla extract
 1/2 teaspoon coffee extract
 18 cinnamon stick pieces, each 2 to 3 inches long, or chocolate shavings, for garnish

Directions:

1. In a heavy saucepan, heat the cream over medium heat until bubbles just begin to form around the edges.
2. Put the chocolate and ground cinnamon in a food processor fitted with the stainless-steel blade. Pulse until coarsely chopped. With the machine running, pour in the hot cream and the brewed coffee. Continue processing until the chocolate has melted and the mixture is smooth and thick, 30 to 45 seconds. Scrape down the work bowl with a rubber spatula and return the lid in place.
3. With the machine running, add the egg yolks and continue processing until smooth, about 20 seconds more. Transfer the mixture to a mixing bowl and set aside.
4. In a clean mixing bowl, using a hand-held electric mixer with clean beaters, beat the egg whites until they form stiff peaks that hold their shape when the beaters are lifted out. With a rubber spatula, gently fold about a quarter of the egg whites into the chocolate mixture until only a few streaks remain; then, fold in the remaining egg whites until smoothly blended.
5. Divide the mixture evenly among 18 attractive individual serving containers, such as wine glasses, wide champagne glasses, or glass dessert bowls. Cover with plastic wrap and refrigerate until the mousse is well chilled and set, at least 3 hours.
6. Before serving, beat the whipping cream until it forms firm peaks, gradually adding the confectioners’ sugar and the vanilla and coffee extracts. Pipe or spoon a dollop of the whipped cream in the center of each serving and garnish with a piece of cinnamon stick or chocolate shavings.

The resulting dessert is elegant and flavorful enough to serve for a holiday buffet. But it’s also so easy that, by cutting the ingredient quantities by two thirds or three quarters, it can also be enjoyed for a weekday or weekend family meal.

Learn how to pair wine and food at home. This article will cover the basics of pairing, plus some tips for matching different varietals with your favorite meal!

Pairing The Right Wine With Your Meal

Dedicated wine lovers with good taste have followed a certain protocol when picking the right wine with meals for over 5,000 years. These arrangements consisted of specific wines addressing individual food choices-red wine with meat or game, and white wine with seafood and poultry-while keeping in mind that wines were chosen to accent the five major food tastes: spiciness, saltiness, bitterness, sourness, and sweetness. Linking food with the right wine is a fine art which requires certain knowledge of different taste sensations.

The Etiquette Of Wines

The serving of wine at a meal has been one of the most enduring forms of etiquette throughout human civilization, enhanced with the chosen wines originating from the same area as the main dishes or local recipes. Wines such as Cabernet, Chardonnay, Cabernet Sauvignon, Merlot or Pinot Noir are all quality wines which enhance specific dishes.

For example, there is nothing better than serving white Beaujolais or even Pinot Noir with a mouthwatering Salmon Tuna and Swordfish steak, while a lighter red wine can also be used to bring out its delicious flavor. For those who prefer a more robust flavor, a buttery Chardonnay wine enhances a Barnaise sauce on top of any red steak of their choice, cooked to perfection.

Poured in correct logical progression, if more than one wine is served at a meal, protocol requires that the wines are served from light to dark while sweet dessert or heavy wines follow last. When the meals are served, the appetizers or smaller light courses, such as soups, can be served at the beginning with a light white wine.

Following this, a red wine is served with a heavy red meat dish while a white wine or champagne is served with a main course of poultry, fish, or lamb. The after-dinner dessert wines of Eiswein, Beerenauslese, Moscato d’Asti, or Champagne Doux are used with sweet desserts that compliment their sweet tastes, while brandy and dry sherry are considered better with treacle or ice cream.

Vegetarian Diets And Wines

With so many individuals becoming health conscious in today’s world, a simple white wine can easily do a vegetarian diet justice. Most vegetarian meals are made from fruits, vegetables, nuts, seeds, whole grains, and legumes, requiring a white wine such as Sauvignon Blanc.

Meanwhile, heavy-tasting vegetable casserole recipes -Vegetarian Casserole or Spinach Lasagna – do best with a Merlot or Chardonnay. Strong tasting onions, leeks or green peppers dishes are brought to the surface in specific dishes with a Dry Rose or Sparkling Wine, Pinot Blanc, Pinot Grigio or Muscadet.

The heavier Cabernet Sauvignon and Shiraz have a tendency to overpower vegetables, with protein-free vegetables tasting bitter and metallic with most red wines. However, light red wines such as Pinot Noir, Gamay, Tuscan Chianti can be served with vegetarian protein dishes like bean dishes, enchiladas or a meatless Italian pasta casserole served with lots of vegetables and spices.

The Rules Of Simplicity

To develop a satisfying relationship between wines and foods, a good rule of thumb is that a very strong tasting wine should never be served with a delicate entre, instead chosen to complement each other.

Think of the phrase, “Simple wines with complex foods…complex wines with simple foods” with personal likes and dislikes always taking precedence over protocol. As always, a good wine will always take care of itself in any meal.

Sick of eating the same thing every day? This guide will show you how to cook a week’s worth of meals in one day, so you’ll never be bored again.

How To Prepare A Weeks Worth Of Meals In One Day

Eating healthy meals is important for you and your family. But, there is so little time between arriving home from work and sending the kids off to bed. Should you use an hour preparing a healthy meal or spend that time chatting about your day? Likely, it’s preferable to use that time to be with family. Preparing meals in advance is an easy way to “create” more time during the week to spend doing something fun instead of rushing to prepare a meal.

It’s easy to create a menu for an entire week and cook all of the meals in one day. Taking two or three hours on a weekend day to plan will allow you to quickly heat and serve delicious, healthy meals during the week. Interested? Below are some tips:

Prepare only 3 or 4 meals per week. Leftovers are a wonderful invention. Take advantage of them as often as possible, especially since it will allow you to spend less time in the kitchen. Have just enough “new” dishes to ensure that no dinner will be served two days in a row.

Invest in a slow cooker. Also called crock pots, these fantastic time savers are inexpensive and can turn five or six ingredients into a yummy meal. Cook anything from soup to chili to barbecue to ziti. Even place frozen meat inside. You can cheat a little bit by cooking one recipe in the crock pot and preparing and storing the ingredients for another meal on the same day.

Then, in the morning, just put all of the ingredients in the slow cooker and you’ll have another meal by dinner time. In addition, you may be able to freeze a portion of the food you make. For instance, if you make four pounds of barbecue and there are only three of you in the family, it’s possible to freeze half and still have more than enough for two meals.

Make casseroles. Big ones that are cooked in 9 x 13 dishes. Think lasagna or chicken divan. Most of the casseroles that you ate as a child can be made with healthier ingredients (think onions and zucchini instead of ground beef in that lasagna). And, they can be packed with enough meat and vegetables to serve as an entire meal. Just add wheat rolls!

Use the grill. If your family enjoys pork tenderloin or London broil, grill one for dinner that day and save the rest for another night during the week. Or, make lots of kebobs. They store well in the refrigerator for a few days and can be made with both meat and vegetables, making a complete meal. The second time around, have a different side dish and it will be a completely different meal. Extra meat is also good on salad. Later in the week, cut up the leftover meat and add to a dinner-sized salad (with a boiled egg if extra protein is needed) for a quick and healthy meal.

Institute soup and sandwich night. Heat up the soup and have every person make a sandwich. A yummy classic dinner in less than 15 minutes. It’s great for nights when you need to be back out the door at 7:00 or after a late meeting or late football practice.

Invite friends! Make a date to have dinner with friends once a week. Have everyone bring whatever is left in the fridge from the week for a big potluck.

Remember to keep the makings for salad, frozen vegetables, and other staples like pasta sauce and beans for quick additions to meals during the week. Serving a main dish with different sides is like serving an entirely different meal.

Looking for meal planning advice? These tips can help make your process easier, more efficient, and—most importantly—less stressful.

Simple Meal Planning Advice

Looking to shed a few pounds? Deciding how to best eat one’s daily allotment of calories can be tricky, though once decided, consistency yields the best results. There are several scenarios for dividing up the daily bread: one to two large meals (the skipping meals philosophy), three reasonable meals and two small snacks, and six small meals are three options dieters face.

Skipping meals is never recommended when trying to lose weight. The body adores being fed often. If not fed often, the body will shift its calorie burning capacity (metabolism) down. Thus, what is eaten at 1-2 large meals is more likely to be turned into fat. Plan on eating often so that your body learns to expect food at certain times-this keeps your body from feeling as if it is “being starved” and your metabolism will burn calories at a faster rate.

How often is often enough? Metabolism research reports that eating every 3-4 hours is the best way to burn calories efficiently. This research also tells us that the best way to get one’s metabolism going is by eating breakfast, preferably within one hour of rising. If you combine these two postulates of metabolism research, you have the start of your daily allotment plan.

Are you a morning eater? If so, plan on eating a good sized breakfast (300-500 calories). Make sure that you include a high quality protein source. Great examples are: eggs, nut butters, low-fat cheese, low-fat milk or yogurt. Skip high fat protein sources like bacon, sausage and breakfast sandwiches made with extra fat.

Is eating anything within one hour of rising a foreign concept to you? Start small with the breakfast idea, gradually adding more calories to your meals/snacks as the day goes on. Perhaps for you, a small breakfast, a mid-morning snack and a moderate lunch would be the way to go. Could you handle a piece of toast with peanut butter, just to get things going? A piece of cheese toast? It doesn’t have to be much-it just needs to “break the fast” to get your calorie burning pathways churning.

Once you have determined the best breakfast plan, look at the rest of your day. Do you need a mid-morning snack to keep you from over indulging at lunch? These are very important considerations for meal and calorie planning. If a 200 calorie snack keeps your urges under control, then plan for such a snack. Get used to having pieces of portable fruit, like bananas, apples, pears and oranges and healthy granola bars at the ready. Anticipate hunger spots in your day, and feed yourself at these times. Again, feeding your body often and consistently burns calories efficiently.

The same line of thinking applies for afternoon. The “three o’clock hungries” can lead to a high calorie, large dinner if not stopped. Putting off hunger only leads to over eating, so anticipate and plan. Experts advise that your dinner be smaller than your breakfast and lunch, as our dinner calories tend to be the ones we take to bed with us. Beware of this. Eat smaller dinners, or divide your evening calories into a small meal and a healthy snack. Feeding your body through the day will make it easier to eat reasonably at night.

Feed your body often with proper fuel. Reward your hard working body with gifts of healthy foods every 3-4 hours, and watch how it responds to you. You will discover energy you didn’t know you had, clarity of thought at times when you are used to being blurry, and fewer pounds to carry around. Enjoy!

Are you a student who is tired of taking the same meals every day? Here are some quick healthy meal ideas that will change your life!

Quick Easy Meals For Students Chicken Vegetables With Pasta

A one-dish meal of chicken, vegetables and pasta in tomato sauce – a quick, easy-to-make meal that is satisfying, healthy and economical.

Students and bachelors ideally seek dishes that are tasty, quick to make and economical. This dish takes only 15 to 20 minutes to cook and could not be easier. Low-fat, low-sodium and ready in moments – ideal for a satisfying meal when you are short of time. Make enough for two at the same time and have some ready in the fridge to reheat when you are especially short of time.

The picture shows the dish prepared with fresh vegetables (baby carrots, zucchini and a stalk of celery cut into thin strips) but a very quick version can be prepared using canned mixed vegetables and ready cooked pasta. The recipes for both versions are given below.

Chicken & Vegetables with Pasta – with Canned Mixed Vegetables

For two people:

 1 tbsp of vegetable oil
 8oz of chicken breast sliced or cut into ¾” cubes
 1 14oz can of no salt added mixed vegetables
 1 6oz can of no salt added tomato paste
 12oz of water
 ¼ teaspoon of basil or mixed herbs
 ½ tsp of onion powder
 ½ tsp of garlic powder
 Black pepper
 7-8oz of cooked pasta

1. Heat the oil in a large skillet or sauté pan.
2. Brown the chicken lightly on all sides.
3. Add the mixed vegetables and the tomato paste. Refill the tomato can with water and add it to the dish. Repeat.
4. Sprinkle on the herbs and the onion and garlic powder. Add pepper to taste.
5. Stir until the sauce is blended and leave over a LOW heat to infuse for 10 minutes.
6. Add the cooked pasta. Mix together well until heated thoroughly and serve or store in a container in the fridge to be reheated in the microwave at a later date.
7. Sprinkle with Parmesan cheese, if desired.

Without the Parmesan, the above dish contains 100mg of cholesterol and 150mg of sodium per serving (2). 2 tsp (1oz / 5g) of Parmesan contains approx. 100mg of sodium and 5mg of cholesterol.

Note

If you have no cooked pasta available, the pasta can be cooked in the same pan as the rest of the ingredients. After browning the chicken and blending in the tomato paste and water, add the pasta and 12oz of low-sodium chicken stock (or a further 12oz of water and half a chicken bouillon cube: this will add around 200mg more of sodium to each serving but still be well within the recommended daily intake). Bring the dish to the boil and then simmer for approx. 15 minutes until the pasta is still chewy but not tough. Add the vegetables and cook for 2-3 moments to heat through.

Chicken & Vegetables with Pasta – with Fresh Vegetables

For two people:

 1 tbsp of vegetable oil
 8oz of chicken breast sliced or cut into ¾” cubes
 1 stalk of celery, cut into 2” lengths and then lengthways into narrow strips
 6oz of baby carrots
 6oz of zucchini (courgettes), sliced
 1 6oz can of no salt added tomato paste
 12oz of water
 7-8oz of dry pasta
 12oz of low-sodium chicken stock or 12oz of water plus ½ chicken bouillon cube
 ¼ teaspoon of basil or mixed herbs
 ½ tsp of onion powder
 ½ tsp of garlic powder
 Black pepper

1. Brown the chicken lightly on all sides.
2. Add the vegetables and cook for 2 minutes more, stirring the vegetables constantly. Add the 6oz of tomato sauce and 12 oz of water. Blend in the herbs, onion and garlic powder and season with pepper.
3. Add the dry pasta and the chicken stock. Bring to the boil and then turn down the heat and simmer the dish for 15 minutes until the pasta and the vegetables are cooked.
4. Sprinkle with Parmesan cheese, if desired.

Craving Italian food but don’t want to spend hours in the kitchen? These recipes are simple, delicious, and healthy – perfect for any night of the week!

Quick And Healthy Italian Meals

When the weather outside is frightening and the family needs something delightful, a home cooked meal can be a fast, healthy alternative to pizza or fast food.

The three meals presented here are favorites that can be adapted when fresh ingredients are available or when canned or frozen goods are the only option. These dishes have been stretched to feed twenty, and prepared for one.

Beyond the basic ingredients, there are no hard and fast requirements for special herbs or flavors, so these ideas can be modified, based on what’s in the pantry. And levels of flavor can be built to please even the pickiest palate!

Faster E Fagioli: The “Fagioli”, are beans which can be cooked ahead of time in the crock pot. Canned cooked beans can be used, but they will not have the rich flavor that slow cooked, dried beans take on.

Pasta e Fagioli is a popular Italian bean soup that is so easy to do when cooked beans are on hand. Cannelli beans are the traditional variety, but red, pink, pinto, or navy beans are just fine as substitutes.

Pantry items: Cooked beans, chicken stock, canned tomatoes, lean smoked meat, macaroni, garlic, onion, Italian Parsley and other Italian herbs that are available.

Half of the beans are mashed, then mixed with the whole beans. Add chicken stock until the desired thinness is reached, and the canned tomatoes. Add cooked, diced lean smoked pork or smoked turkey. Cook 3-4 cups of macaroni and add to the soup. Viola! Pasta e Fagioli! Serve with steam-in-the-bag veggies and crusty french bread with your favorite healthy butter spread for the best in fast and healthy dinners!

Other vegetables and herbs can be added to Pasta e Fagioli: Celery, any color of bell pepper, and roasted garlic instead of fresh.

Bay leaf (make sure to never leave the leaf or pieces of the leaf in the soup. Bay leaf does not break down and can cut the esophagus and digestive tract.)

Whole Rosemary sprigs, chopped Oregano, Basil, and Italian Parsely are excellent herb choices that will add even more flavor and nutrition.

Lemon Chicken Nuggets: A saute pan with a metal handle that can brown and saute on the stove top, then pop right into the oven to finish the dish is the best thing to have for whipping up fast dinners. And cleanup is easy with one pan.

Pantry items: chicken breasts, canola or olive oil, paprika, chopped onion, minced garlic, chicken stock, sliced mushrooms, herbs, lemon juice and zest, Italian parsley and basil.

The breasts are cut into fillets that are about 3/4 inch thick, then cut into nuggets. Season with salt, pepper, lemon juice, and paprika. Brown in oil, then remove and set aside. Brown the sliced mushrooms, then add chopped onion, minced garlic, chicken stock, Italian parsley and basil. Top with chicken, sprinkle on lemon zest, and pop into a preheated 350 degree oven for 10 to 12 minutes. Serve with choice of potatoes, and green beans cooked with turkey bacon and onion.

Lemon Thyme is a wonderful herb for this dish. It gives a true lemon flavor without the acid, and it grows easily. White wine also adds a fresh and lively flavor.

Double Bump Spaghetti Sauce: This sauce is a rich, chunky gem of a sauce! Fresh meat and veggies are added to prepared sauce to create a delightful home cooked meal that does not require a lot of simmering.

Pantry: Jar spaghetti sauce, lean ground beef and/or lean ground pork. Diced bell pepper, sliced mushrooms, fresh chopped tomatoes, onion, garlic, spaghetti, fresh basil and oregano, parmesan cheese.

Saute diced bell pepper, mushrooms, onion and garlic. Add the meat, chopped basil and oregano. Add the prepared spaghetti sauce and simmer for 10 to 20 minutes. Serve with salad, steamed spinach with a dash of lemon and a pinch of lemon zest, and garlic bread. This recipe freezes well if any is left over.

Check out these quick and easy one pot meals that will help you stay on track with your nutrition goals.

Quick And Nutritious One Pot Meals

With busy lives, we need quick, yet nutritious meals. If they can be made in one-pot while using leftovers for the next day’s meal, it is even better. What follows is a meal plan for a work week, and it is geared for 2 to 4 servings. Why not divide up food preparation among family members, making it a family project, while at the same time teaching children how to cook.

On Sunday you parboiled chicken in some water seasoned with chicken broth before grilling it outdoors. Save and refrigerate the water. Remove pork sausage from freezer on Sunday evening and defrost in refrigerator.

Monday A 10-minute meal is pork sausage. Cut sausage into half inch slices; chop up small onion, half a green pepper and half a sweet red pepper (for color). Spray fry pan with vegetable oil then add vegetables and sausage with a half cup of water.

Frequently turn ingredients until meat is totally browned and veggies are not quite soft (about 5 minutes on medium-high heat). Place one cup cold water into microwave and heat for 3 minutes. Pour water into fry pan along with one cup of minute rice. Stir for one minute. Cover and let stand while you set table. Dinner is ready.

Tuesday Take broth water from Sunday’s meal and put into crockpot. Chop into bite sized pieces any leftover chicken. Also chop one half small onion, remaining one-half green pepper, remaining one-half sweet red pepper and put into broth water along with chicken pieces. Add vegetables of your choice: cup of broccoli or cauliflower, or cup of frozen peas or corn.

Microwave enough cold water to fill crockpot to just over three-quarters full and add to crockpot. Add 1 teaspoon Montreal Seasoning (or teaspoon salt and teaspoon pepper), 1 teaspoon parsley flakes; teaspoon garlic; teaspoon oregano. Let cook on high for 3 hours or low for 6 hours. During last hour of cooking, add half bag of noodles (4 oz.) and stir. If necessary, add more heated water to ensure soup consistency. Meal is ready.

Wednesday In a greased casserole dish, break six eggs and beat; add one cup shredded cheese, one cup cut-up broccoli florets, one-half small onion, one can cream of mushroom soup, one cup milk, teaspoon dry mustard (or 1 teaspoon processed mustard). Mix well. Sprinkle with cup breadcrumbs mixed with cup cheddar cheese. Cook at 350 for 30 minutes.

Thursday Soak corn on cob (enough for 2 to 4 people and add two extra ears) for 15 minutes completely submersed in cold water. Meanwhile, heat outdoor grill. Wash and chop into bite-sized pieces 6 medium to large potatoes. Place potatoes, 2 tablespoons butter, 1 teaspoon parsley flakes and cup cheddar cheese onto large piece of aluminum foil and tightly seal.

At end of 15 minutes, place potatoes mixture onto grill. Remove corn on cob from water, shaking out excess water and place onto grill. Begin grilling enough steaks to feed up to 4 people and add 2 extra steaks. Carefully turn wrapped foil over after 10 minutes. Turn corn every five minutes. Grill steak to your liking. Corn will be ready-to-eat when husks look burnt. Save extra potatoes, corn and steak for tomorrow’s meal.

Friday Place into crock pot food from last night: potatoes, steak cut into bite-sized pieces, corn after you cut it off core. To this mixture add two large cans of tomatoes, couple dashes of Worcestershire sauce one-half chopped onion and one cup frozen peas. Cook on high for 3 hours.

These recipes are nutritious and children should enjoy them. Please feel free to alter vegetables and spices to the liking of your family and guests. Bon appetite.