Cookbook AI

m NY 4 ih F 1) CHICKEN \ like the tenderloins because they’‘re quicker to thaw and cook! To thaw | set themina bowl in the fridge the day before | need them. If | need them quick | set them in a bowl! and run water over them. GROUND BEEF To get that really flavorful crisp browned meat (that’s still juicy) you will want to cook it in a skillet on medium/high heat, break it up like you usually would but let it sit, don’t stir it around! Once the bottom has a crisp, browned exterior, then flip it over and continue cooking until done ALL PURPOSE: salt, pepper, garlic, paprika MEXICAN: cumin, chili powder, cayenne, paprika, garlic ITALIAN: salt, crushed red pepper, garlic, italian (oregano, basil, rosemary) ASIAN: ginger, garlic, honey, crushed red pepper, soy sauce, sesame oil olive oil, salt, pepper, oregano, rosemary garlic, lemon juice aA SCUYys weAB Le You SeaseMiMgs! LEAN GROUND BEEF tips, tricks, and info that might make your life (or meal prep) easier! LEFTOVER SAUCES/BROTHS if your recipe ever calls for an odd amount of an ingredient (like % can chicken broth, cream of chicken, pumpkin, marinara, etc.) if you aren't going to use the remainder right away, you can put it in a ziploc bag and freeze it to use later FREEZER STUFF l like to freeze things like spinach, onion, diced peppers, etc. It makes no difference that | can tell when you cook them and they stay fresh for a lot longer THIN IT OUT An easy way to cut calories while still enjoying your favorite sauces is by thinning them out! | like use half — the amount of sauce/dressing I usually use but add a splash of liquid like banana pepper juice, milk, or fresh lime/lemon.