3 Convenient Tips for Quick Food Preparation

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Do you consume too much time in preparing for dinner?

Know how to get away from the load of preparing meals. Here are some helpful tips on how to make your cooking life easier. Learn the quick fix in food preparation to save more time and energy.

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Tip #1 Hard-boil eggs in the oven–not in a pot.

  • Put your eggs in a muffin tin. You don’t need to put any water in the tins or anything. Just set them in there. If you want to, you can also stand them upright using mini muffin tins.
  • Put the pan in the oven and bake at 350 degrees for 30 minutes.
  • Remove and put the eggs in a bucket of ice water for at least 10 minutes.

The only tricky part about this method is that the cooking time will vary from oven to oven. So, if your oven runs hot, you may need to cook them at 325. However, for my oven, if I cook them at 325 for 30 minutes, they don’t cook all the way. So I cook mine for 30-32 minutes at 350 degrees. So, it may take a couple test batches, but let me tell you, once you a little trial and error, this method is AMAZING. So easy and they’ll cook perfectly every time!

Chicken-seasoning

Tip #2 Season meat three ways using just one pan.

Make multiple seasoned portions of chicken breasts to add variety to your diet.

  • Cover a baking pan with aluminum foil.
  • Make 3 columns in the pan.  Take a sheet of aluminum foil and fold it over to create a divider.
  • Then, place the divider inside the pan and mash down so that it is set in place.  Repeat the process to make another divider.
  • Add your chopped raw chicken breast pieces.  Season each column or section differently.

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Tip #3 Chop or spiralize vegetables in advance.

Frozen

  • Sweet Potato Noodles: Once defrosted (it takes 40 minutes), these noodles had wilted. In this form, after a quick pat down for excess water (there’s very little), they could be eaten raw and have a great noodle texture. Also, they heat up more quickly once they are defrosted – they only take about 2-3 minutes to cook.
  • Zucchini Noodles: Becomes a mushy wet mess, does not work. Once defrosted, the noodles are wilted, mushy, and in a cup of water.
  • Cucumber Noodles: Same as the zucchini noodles, they also lose some of their fresh flavor.
  • Butternut Squash Noodles: Like the sweet potato noodles, the butternut squash wilts and becomes easier to cook once it has been defrosted (it takes 25 minutes). Spiralizing in advance and freezing this type of noodle works!

Refrigerated

  • Sweet Potato Noodles: They become too brittle and hard and make it more difficult to cook in a skillet. The enzyme normally lies dormant, but if the potato is subjected to temperatures below 55 degrees for a prolonged period, it kicks into gear.” That explains it.
  • Zucchini Noodles: This works very well, the noodles stay fresh. This is the method I frequently use when cooking many recipes per week. The noodles last about 5 days (perfect for the work week). Moisture builds up slightly, but nothing a little paper-towel-pat-down can’t fix.
  • Cucumber Noodles: Same as zucchini noodles, except they leak a bit more water. To prevent this, I patted down the noodles thoroughly prior to storing and that fixed the water issue. Shelf life is about 3-4 days, because of sogginess.
  • Butternut Squash Noodles: These noodles ideally hold up for no more than 5 days

Source: http://dailyburn.com/life/health/meal-prep-ideas-healthy-eating/

 

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