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If someone is selling sneakers in which are generally supposed to be able to always be UGGs with a price tag in which looks far too excellent to be able to always be true, they're practically surely not necessarily real. Traditional UGG footwear has the particular company's emblem about the particular sole, which it is possible to look meant for if buying inside person. You're safest, whether or not buying on-line and also offline, getting UGG footwear coming from an authorized retailer. Inside recent ages, UGG sneakers have got gotten really somewhat along with publicity since a lot more people today are generally discovering their particular virtues. Since they've grow to be far better well-known and also widened their particular assortment, their particular customers have got steadily improved inside number.
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[For meat/fish/fowl entres, I adore using spice/seasoning mixes and marinades. Mornings before work I pop a piece of meat from the freezer into a zip lock bag with marinade, squeeze out the air and stick it in the fridge and it is ready by the time I get home. http://www.tiffanyesale.com/ |
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One of the best purchases I ever made was 5 of these at the 99¢ Only store.  When I cook a meal, I can portion out my immediate needs, then fill the containers before I start to eat, so there's no going back for seconds. Containers can be refrigerated or frozen, and they are microwave and dishwasher safe. Although I always try to use the top rack for plastics, I have washed these on the bottom rack with no meltdowns!
Driving is like coloring. You gotta stay between the lines!
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| Posts: 120 | Location: Chinatown | Registered: April 18, 2007 |
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Anyone hear of Taste of Home cooking mag? They have several cooking mag. as well as a few others. Well they just started a new one called cooking for 2. Their link is www.cookingfor2.com/links if anyone is interested in looking into it.
"I am too blessed to be stressed."
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i was just looking in the savingdinner.com site mentioned on another thread and they have a new body clutter menu. Meals planed for one for the day. Some may be interested in that.
"I am too blessed to be stressed."
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I went to a site http://www.reynoldskitchens.com they have foil packet meals. You can make them individual and it shouldn't be too hard to make them low-fat or specialized to a particular taste. I hope you find the site helpful.
"I am too blessed to be stressed."
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I have one word: "morph". Check out kd's cookbooks and she'll give you lots of ideas how to morph one recipe into more than one meal.
Cat
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| Posts: 28 | Location: San Jose CA | Registered: September 15, 2005 |
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I FINALLY have something to post in here  I'm far from single and/or living alone (I've been married for 15 years and have 4 children....quite a houseful ). BUT this past week, I started going back to something that had worked for me in the past for lunches, and that is to make a veggie based lunch for myself while keeping the kids lunches what they normally eat (sandwiches, burritos, quesadillas, tostadas, etc) This week I was really in the mood for asian (I'm actually ALWAYS in the mood for asian...I LOVE the stuff ). So I did a couple of different things. It only takes about 10 minutes total, and you could do a whole week's worth and individually package them and pop em in the fridge or freezer. The first thing I did was to make the Green Thai Curry that Denise had posted (My variationis also on this same page), and served it over udon noodles (found in the asian section of your grocery store...but you could also use plain ol' spaghetti or linquine if you wanted....I measured out 2 oz. dry, and of the udon noodles, it is 4 1/2 oz when cooked). The other variation I did on this was to use corn, zucchini, mushrooms, and red bell pepper with about 1/2 cup teriyaki sauce (I used this recipe that is listed in this thread, and only used 2 T. of the brandy. I'm planning on making some more today and trying rice vinegar instead of the brandy....see how it turns out. WIth the teriyaki version I also used udon noodles, and it was SOOOO good! Best teriyaki bowl I've ever had, and you know, both of these recipes came in right around 300 calories, and I couldn't eat all of either of them! So I'm guessing that my lunches were both under 300 calories, and they stayed with me much longer than just a sandwich, or even a salad with meat would have.
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
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| Posts: 3159 | Location: California | Registered: March 11, 2004 |
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Yesterday, I bought all the ingredients to make a slaw that I make similar to my Confetti Pasta Salad except with slaw mix in place of the whole wheat pasta. I shopped right before dinner and, once I was home, wasn't in the mood to chop all the bell peppers I usually put in, so I did a throw-together of just the store-bought stuff with my usual homemade dressing and it was really tasty.
Note: As with almost everything I make, there is no actual recipe so amounts are approximate. Also, because I am single, I tend to make smaller batches of stuff like this because I don't like the taste/texture of it after it's been sitting in the fridge for days. If you're making it for a picnic or something, you could probably use the whole bag of slaw mix and half a bag or so each of carrots and red cabbage.
"Throw & Go" Quick Slaw
Throw about 1 1/2 cups of storebought slaw mix into a large lidded plastic container and add a about a cup each of storebought shredded carrots and storebought shredded red cabbage.
In a separate small bowl, whisk together about 1 1/2 tablespoons of seasoned rice wine vinegar with about 1-2 teaspooons each of Dijon deli-style mustard* and honey. Grind in some fresh black pepper and add a good pinch of celery seed. Once that's all well blended, drizzle and blend in about a tablespoon of olive oil until well emulsified.
Pour dressing over slaw, toss and go!
* I go back and forth all the time between the regular Grey Poupon dijon mustard and the deli-style--either can be used.
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| Posts: 7864 | Location: Rehoboth Beach, DE | Registered: March 12, 2004 |
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quote: Originally posted by SheriaVa: Tried something today that worked well and thought I'd share: I was grilling citrus chicken for my lunches and also a petite filet mignon for my dinner and I wanted to have a baked potato with it but didn't want to heat up the whole apartment by baking the potato in the oven. I usually don't like potatoes done in the microwave because I like a crispy skin but today it seemed the best way to go. So, while I was grilling, I nuked the tater until it was done on the inside. Then I sprayed it with Pam and stuck it in my little toaster oven at 450 for just a few minutes. Perfect! Soft and done inside with a wonderful crunchy skin on the outside. Yum! And no hot oven!
Oooh, Sheri, GREAT idea!
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
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| Posts: 3159 | Location: California | Registered: March 11, 2004 |
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Tried something today that worked well and thought I'd share: I was grilling citrus chicken for my lunches and also a petite filet mignon for my dinner and I wanted to have a baked potato with it but didn't want to heat up the whole apartment by baking the potato in the oven. I usually don't like potatoes done in the microwave because I like a crispy skin but today it seemed the best way to go. So, while I was grilling, I nuked the tater until it was done on the inside. Then I sprayed it with Pam and stuck it in my little toaster oven at 450 for just a few minutes. Perfect! Soft and done inside with a wonderful crunchy skin on the outside. Yum! And no hot oven! |
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| Posts: 7864 | Location: Rehoboth Beach, DE | Registered: March 12, 2004 |
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Just wanted to say "welcome" to you Jen. Some budget friendly, healthy meals that came to mind for me are: Frittatas with whatever veggies you have on hand mixed in with the eggs Beans with tomatoes and whatever other veggies you enjoy (for a salad) Pasta dishes made with ww pasta and veggies with goat cheese ww couscous with veggies and left over meats
Out of our beliefs are born deeds; out of our deeds we form habits; out of our habits grows our character; and on our character we build our destiny.
- Henry Hancock
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| Posts: 9184 | Location: Medina, OH | Registered: March 11, 2004 |
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[QUOTE]Originally posted by Kali: So, I had this idea. I am sure I'm not the first one to have it, so if anybody has any tips, let 'er rip (as Dad would say). You know those boxed rice meals, the Lipton pouches, the Zatarains boxes? The ones that come with all the spices and stuff already in them, and you just drop them into a pot and let them cook? Well, what if, on a day when I had a lot of time to bum around the kitchen, I made up a bunch of those from scratch from my OWN spice mixes, bagged them up in ziploc bags or in tupperwares, and saved them for a day when I didn't have the energy to put them together? QUOTE] Hi Kali, <sorry for the late post... i just joined the group> I think you have a terrific idea! Just the thought of eating all that Ramen makes me remember my college days, and shudder. You might look for books at the library with titles like, "Perfect Mix" or "Make a Mix" -- there might be some recipes you could use to pre-package your own mixes. Good luck! Stacey |
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quote: Originally posted by CrazyDesigner:
How does dating go on your diets? I just got out of a long term relationship - and whenever I go out I can see the better choices - but don't always make them. Of course since I am home more right now I am cooking more.
Hi..... I've been in a relationship for 8 years now. We've always ate out a lot and we enjoy it but we do cook at home more now. I eat in restaurants so often due to going out w/him and clients due to my work that I have to really watch it much of the time. If, however we are going someplace really nice or it is a special occasion I enjoy what I want guilt-free. |
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Hi Kali, I feel your pain..more than you know as I lost my job about 3 weeks ago...have to wait for unemployment payments etc...so I know the "cashless" road. One thing I have done is this. I am kind of a ziploc/gladware/tupperware junkie...as I like to make a lot of my meals (for work before) ahead of time. I haven't done that lately, but will now...you've inspired me to keep doing it..thanks. Ok..you CAN buy a bag of brown rice..which is cheap...a favorite of mine is barley..cheap and very good for you...or another favorite of mine is getting whole wheat pasta and sauce, but making sure...to measure it out into the dishes and put into the freezer for later...like a premade Lean Cuisine, but better. I do like chicken breasts,...but know they are pricey, so when I can't afford them, I put in chicken legs, skin removed, into the slow cooker with the pasta sauce to cook...then top the pasta/grains with a portion of the meat and sauce. One thing I saw on Cooking Thin was to make the Barley with lemon and I believe it was parmesan cheese...well that's how I make it anyhow. Lemon with a bit of salt, pepper and a small amount of parmesan..it's amazing (I don't put the sauce on top of it if it has the lemon in it). I've also taken up eating oranges...they aren't pricey...and they are my night time snack..vs other crackers or anything bad. Hey..if you have any tips for me...I'm all ears. Take care...and keep in touch. quote: Originally posted by Kali:
I am not only single but also young and broke and living in the city--the student area, no less. The produce section of the local grocery (we call it "Kro-ghetto" instead of Kroger, you can imagine what it's like) leaves much to be desired. Most students in my position find themselves eating a lot of ramen, a lot of pre-packaged foods or foods out of a pouch. I am a cooking fanatic and am loathe to do that, not only because I love cooking, but I hate the idea of eating things for which I don't know all of the ingredients. But as far as fresh foods go.. well, I don't have the money or the selection available to eat as much as I would like.
So, I had this idea. I am sure I'm not the first one to have it, so if anybody has any tips, let 'er rip (as Dad would say). You know those boxed rice meals, the Lipton pouches, the Zatarains boxes? The ones that come with all the spices and stuff already in them, and you just drop them into a pot and let them cook? Well, what if, on a day when I had a lot of time to bum around the kitchen, I made up a bunch of those from scratch from my OWN spice mixes, bagged them up in ziploc bags or in tupperwares, and saved them for a day when I didn't have the energy to put them together? Has anybody done anything like this? Does anybody have any tips, if so? I like this idea because I can cut out all the unnecessary sodium, high fructose corn syrup (my mortal enemy, grr!), hydrogenated oils, etc. Plus, I can eat real rice instead of those fakey half-pasta "rice" mixes that Lipton has.
Any tips would be helpful.
Terri
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| Posts: 273 | Location: Winnipeg, Canada | Registered: December 12, 2004 |
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This forum is so helpful for me and is a great source of encouragement!!