Quick Tip: Cook it and they will Eat it

Being the most fastidious eater in the house, I try to cook dinner for my family when I can so we all eat together. Much to my surprise, I can get away with cooking meals that are 100% to my standards: unprocessed, fresh, healthy, sometimes vegetarian, and of course delicious, and my family devours them just as happily as they would a bucket of store-bought fried chicken. I've even convinced my youngest brother (a full-on fast food fan) to snack on carrots & hummus if I prep it for him.

Lucky for me, I live with my parents, and am not really responsible for anyone's meals but my own; if you are feeding a family just keep in mind that if you cook food that tastes good you can get people to eat pretty much anything.

Quick Tip: Shelf Life Guide

A big thanks to Jamie for introducing me to Still Tasty: The Ultimate Shelf Life Guide.

It offers the best way to store perishable food items, at the click of a button.

Quick Tip: A Salad for all 3 Meals

I don't know about you, but I grew up with the notion that salad was something that sat alongside your dinner plate, and you ate it so you'd be allowed to have dessert. If you are sometimes at a loss for making a salad the main part of a meal, here are 3 quick & easy ways to make a basic, leafy green salad into the main course!

Breakfast: Top a generous portion of salad with one or two over-easy eggs. When you cut the eggs, the yolk will make for a creamy, oozy dressing. Some fresh shredded cheese adds a nice salty flavor, and a bit of dairy. If desired, serve with a side of yogurt or toast.

Lunch: I usually opt for adding a can of tuna (dry), some avocado, and balsamic vinaigrette, to my salad at lunch, but get creative! A lunch-time salad is a great way to use up some leftovers; try topping your salad with last night's chicken or fish, grilled veggies, salsa or guacamole...the possibilities are endless!

Dinner: The best way to make your salad the meal at dinner, is to put your meal on a salad! Take an American staple: Steak & Potatoes, slice the steak 1/4 thick, and make pan fried potatoes with onions & garlic. Add your fresh hot dishes to a big salad, and try out this horseradish dressing from Yankee Magazine.

Happy Fourth of July & happy eating!