It shouldn’t surprise you that to control your weight you have to control how much you put into your pie hole. (Sorry, I just never get to say ‘pie hole’ nearly enough.)
The best fix for this is to eat in more often. (Studies have shown that eating out often increases your waistline). So, that means cooking. And before you shut your browser and order in a pizza, hear me out.
Contrary to what you may think – it’s not that complicated to make healthy, tasty meals for yourself and family in no time. With a little help from the professionals, that is.
Cooking Light Magazine is one of my go-to’s for quick, healthy and most importantly, tasty meals.
From soups and stews, meatless Mondays, succulent BBQ, ethnic fare or sandwiches and salads – they have it all.
Recipes are clear and easy to follow. For those not comfortable with cooking or who need dinner on the table ASAP – there are great “5 ingredient or less” selections.
My new favorite feature is “Cooking Class“. There is a delicious recipe accompanied by a chart identifying each ingredient and it’s purpose in the recipe. For self-taught, trial-by-fire home cooks like myself, knowing why certain ingredients are added to a recipe is a valuable tool.
Here is one of their recent recipes that I’m going to make this week!
- 4 ears fresh sweet corn, shucked
- 1 pound asparagus, trimmed
- 1/2 cup diced sweet onion (such as Vidalia)
- 1/4 cup diced jalapeño pepper
- 1 tablespoon finely chopped chives
- 3 tablespoons heavy cream
- 1 teaspoon chopped tarragon
- 1 teaspoon white wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 garlic cloves, minced
- 8 ounces lump crabmeat
1. Heat a grill or grill pan over medium-high heat.
2. Place corn on grill rack; grill 20 minutes or until here-and-there charred, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes.
3. Place asparagus on grill rack, and grill 3 minutes or until crisp-tender, carefully turning occasionally.
4. Cut corn kernels off cobs, encouraging clusters to stay intact, if possible. Cut grilled asparagus into 3/4-inch pieces.
5. Combine onion, jalapeño, chives, cream, tarragon, vinegar, black pepper, salt, and garlic in a large bowl. Add asparagus and corn; toss gently to coat. Gently fold in crabmeat. Serve warm.
So check out Cooking Light online or I’m happy to loan out one of my copies! You will not be disappointed!
Now go run!