Preserve your potatoes and precook your pasta If your menu plan includes potatoes a couple of nights during the week, you can cut them all at once and store them in containers of cold water in the refrigerator. If you’re making pasta for dinner, make extra for later and store in the refrigerator for up to two weeks.
Purchase minimally processed, ready-to-go ingredients If you’re feeling short on time or less than confident about your skills with a chef's knife, consider buying precut or frozen vegetables.
Use dinner ingredients for lunch Don’t view your leftovers in a bad light — they make a great lunch! As you're preparing your meals for the week, think about how you might use portions left over from the previous night’s dinner.
Finally, keep in mind that discovering new foods and flavors is part of the joy of cooking, so don't be afraid to explore unfamiliar recipes. Experiment, and let your taste buds lead the way. There’s no better time to be adventurous!
Yours in good health,
Jennifer A. Welper, Wellness Executive Chef Author of "Cook Smart, Eat Well"
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