Quick, Easy, Healthy Meals: Tips for Fast Cooking (cont.)
Fast-Cooking Tip No. 8: Use Low-Fuss Veggies and Beans
These veggies are easy to use in recipes because they require minimal preparation:
- Bags of baby carrots
- Asparagus spears (just trim off the ends and they're ready to cook whole)
- Bags of washed spinach leaves
- Potatoes and sweet potatoes (just pierce each a couple of times and microwave)
- Cherry and grape tomatoes
- Canned tomatoes (for some recipes, you'll want the ones with seasonings added)
- Canned beans (just rinse them and add to recipes)
- Bags of precut broccoli and cauliflower florets
Fast-Cooking Tip No. 9: Serve a Low-Fuss Fruit Salad
With the following fruits, whipping up a side serving of fruit or a fruit salad is as easy as rinsing and tossing:
- Raspberries, blackberries, and blueberries
- Grapes (red and green)
- Apple slices in bags
- Bananas (just pull away part of the peel and then cut into slices in the peel).
- Canned pineapple chunks (in juice)
- Strawberries are easy to serve as a garnish. Just rinse, and serve them with their leafy tops.
Fast-Cooking Tip No. 10: Use Bottled Sauces, Dressings, and Marinades
These are some of the most convenient products available:
- Bottled light salad dressing (for green salads and pasta salads, or use as a marinade)
- Bottled marinara and pizza sauce
- Bottled salsa, taco sauce, salsa verde, and enchilada sauce
- Teriyaki sauce
- Fajita sauce
- Asian cooking and dipping sauces (hoisin, sweet and sour sauce, and more)
- Pesto sauce
Published May 16, 2008.
Elaine Magee, MPH, RD, is the "Recipe Doctor" for the WebMD Weight Loss Clinic and the author of numerous books on nutrition and health. Her opinions and conclusions are her own.
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