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i get a lot of my recipes from cooking light and allrecipes.com.
anything that requires extensive prep time I simply don't cook. just zero in on recipes that involve little prep time. they exist. chicken thighs are fairly easy to cook in an oven/broiler. crock pot recipes are a life savor for those short on time. you really need to have at least one meal come from your own kitchen regardless of skill because chances are your own food will not be so ridiculously high in sodium, fat, sugar, etc.
Chicken. It's cheap, easy to cook and can be made into anything. Veggies like broccoli or carrots are easy to make. Get one of those little steamer baskets and steam them. Easy peasy. Some, like snow peas, can be eaten raw after washing. Brown rice is fool proof. Two cups water to one cup rice, simmer for 45 minutes, done.
For things to cook in, get a 10" non stick or stainless steel skillet and a four quart sauce pan at minimum. A enameled dutch oven is useful too. You can throw a chicken in one and roast it whole. That can be turned into a week's worth of lunches if you divide it up. A slow cooker is another option.
Chicken. It's cheap, easy to cook and can be made into anything. Veggies like broccoli or carrots are easy to make. Get one of those little steamer baskets and steam them. Easy peasy. Some, like snow peas, can be eaten raw after washing. Brown rice is fool proof. Two cups water to one cup rice, simmer for 45 minutes, done.
For things to cook in, get a 10" non stick or stainless steel skillet and a four quart sauce pan at minimum. A enameled dutch oven is useful too. You can throw a chicken in one and roast it whole. That can be turned into a week's worth of lunches if you divide it up. A slow cooker is another option.
Welp, I'm not going to do chicken (no dead beasts for me), and I used to watch cooking shows all the time--until it started freaking me out when they used meat. The last straw was when Pepin butchered a rabbit; it looked too much like a cat! But the previous poster is right; you can learn a lot from those shows. Martha Stewart and Snoop Dog is hilarious. Just wanted to offer a different perspective.
I'd buy a rice cooker, which does the work for you. I soak the rice a few hours first, rinsing several times. And do get a slow cooker for beans. Soak the beans overnight, rinse, and add garlic, onions, potatoes, spices (cumin for pintos). You don't have to soak lentils but do rinse them well. I use this as a base:
Hello,everyone.I also face same types of problem.I lose my 7 kg weight within 2 month.I just avoid sugar,eat oil free cooking and eat only 1 plate oats in dinner .I think,if you follow it,your weight gradually decrease.If you drink 1 glass lemon water,your belly fat reduce quickly.
Baked chicken breasts are my diet lifesaver. This recipe sounds like a pain but I do enough at once to last two or three weeks, and they're the most flavorful moist chicken breasts I've ever been able to cook.
I buy 2 of the family sized trays -- that's about 10 boneless skinless breasts. Get out the ole broiler pan to bake them all. If you chicken out (ha ha) and only buy 5 or 6 breasts a 9 x 13 pan is large enough. Pour in some olive oil -- start with maybe 1/8 cup. Trim the breasts and put them in the pan. Turn them over and then rub the oil to make sure there's a thin layer all over and in the crevices of each breast. I buy single use food service gloves from Dollar Tree to do that. I hate raw chicken on my hands.
Then season them on both sides, cover the pan with foil and put in the refrigerator for a couple hours but no more than 3. This tenderizes and makes them come out very juicy for me.
Brown your breasts in a small amount of oil or butter, cooking the larger ones about 4.5 minutes per side and the smaller ones 3.5 minutes per side. Place back in that broiler pan. No need to wash it, and you can put the cooked breasts in with uncooked because they will be baked to cook away the chicken germs anyway. Put the foil back on tightly and bake at 350 for 25 minutes.
Remove the foil and bake for 25 - 35 more minutes until the center temp of the largest breast reaches 165. A meat thermometer is a great investment, especially if you cook a lot of chicken. You don't need an expensive one. I think I paid $12 at amazon and it's still working a few years after purchase. B/S breasts tend to dry out if you leave them in even 5 minutes too long, so not having to do guesswork helps a lot with that.
I put a few in the refrigerator for the next few days and freeze the rest in freezer bags. I usually do 2 per bag. Even if I don't eat them 2 days in a row they are still good for several days once thawed. Heat them gently in the microwave so they don't get tough. I use the defrost button for 2 minutes, turn it over and do it again.
With that chicken I also eat steamed vegetables. I hate cooking them dirtying a pan and a knife to trim and a cutting board. So I buy Kroger store brand steamables. Only a dollar per bag and they're done in the microwave in 7 minutes, or 10 if you like your veggies a little more cooked. I drizzle on about a tsp of coconut oil and season them lightly and eat the whole bag for around 200 calories.
If you don't mind spending a little bit of money on a cookbook, I have found Elie Krieger cookbooks to be really great. She dumbs down the recipes so they are really easy for non-cooks. And she doesn't go crazy with a lot of extraneous ingredients. I especially like this one because it's for make ahead and/or freezer meals, so you can cook once and eat for a few days. https://www.amazon.com/You-Have-Made.../dp/0544579305
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