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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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HEALTHY CONVENIENCE |
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Print this Recipe Time is not on most people's side these days. It's a grab-and-go way of life. Can healthy foods fit in? Not a problem, here's how: At the grocery store - Pick up the precut, prewashed, ready-to-eat produce. It ma cost more, but "time is money." - Buy sliced deli meats, such a turkey and lean ham or roast beef. Select whole-grain buns or bread to make sandwiches. - Try the deli's fresh vegetables salads that are mixed with vinegar, not mayonnaise. - Look for carryout items or quick meal solutions that use lean meats or fish. - Select frozen or boxed dinner mixes, leaving out meat as an ingredient and tossing in extra veggies. - Pick whole-grain side dishes, such as brown rice or whole wheat pasta. At the fast-food restaurant - Bigger is not better; stick with regular-size portions. - Hold the add-ons, such as sauces and cheese. Get clever with toppings. If you choose a baked potato, fill it with salsa, not sour cream, or tap into the salad bar's veggies for a different twist. - Steer clear of fried foods and breaded or multilayered sandwiches--simplicity usually saves fat. Thinking of takeout? - If you choose Chinese, bypass the "batter-coated" and "crispy" (a.k.a. deep-fried) items on the menu, and stick with stir-fried vegetables and a side of steamed rice. - Picking up a pizza? Opt for the thin-crust variety, pile on the veggies and go light on the cheese. - Conquering the mealtime madness with Mexican? Pass up the overstuffed burrito with beef and refried beans, and forget the fat-laden toppings such as cheese, sour cream and guacamole. Tempt your taste buds instead with a grilled chicken, bean or vegetable burrito with an extra side of salsa. On the road or in the air. - Stash portable fruit, such as an apple or orange, in your car or briefcase. - Put nonperishable foods, such as whole-grain cereal or crackers, dried fruits or low-fat cookies such as fig bars and vanilla wafers, in your glove compartment. - When traveling by plane, request a low-fat or vegatarian meal, or carry your own healthy snacks. Drink plenty of water to stay fresh, energetic and headache free. As a general rule, drink one cup of water for every hour in the air. From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Provencal Lemon Chicken Baked Oregano Chicken Oven-Fried Chicken Nuggets Summer Garden Chicken Stir-Fry Risotto-Style Gorgonzola Chicken & Orzo Southwest Chicken & Chili Stew Border Chicken & Bean Soup Spicy Chicken Drumsticks Chicken & Corn Bread Stuffing Casserole Asian Chicken Salad With Peanut-Soy Dressing Country Turkey Stroganoff Turkey Tenderloins With Cranberry Stuffing Grilled Sesame-Ginger Turkey Slices Caesar Turkey Subs Cornmeal-Crusted Catfish Parmesan-Basil Perch Grilled Creole Snapper Broiled Caribbean Swordfish Salmon Teriyaki Curried Tuna Salad With Toasted Pecans Scallops With Red Pepper Sauce Lemon-Dill Shrimp Sweet Apricot BBQ Shrimp Kabobs THE PARTICULARS ON POULTRY LOW-FAT COOKING 101: MAKING FATLESS CHICKEN BROTH LOW-FAT COOKING 101: TRIM THE FAT FROM CHICKEN TIPS FOR DINING OUT HEALTHY CONVENIENCE |
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