This month’s hack comes to us from Sanna Delmonico, MS< RDN, a nutrition and food safety instructor at The Culinary Institute of America at Greystone.
Go for a “Twofer”
Try to get two meals out of most things you prepare. For example, if I’m making butternut squash, I will cube and roast two squashes so I have plenty to serve over whole-grain pasta or in tacos made with fresh corn tortillas, black beans and queso fresco one night, and enough to purée into a quick soup another night.
Another of my favorite ways to use extra meat or shrimp and vegetables is to have a make-your- own-spring-roll night: You can fill the rolls with julienned carrots, cucumber or celery, plus jalapeños, leftover meat or shrimp, and rice noodles. I just make a quick peanut sauce for dipping.
Do you have a favorite trick or tip you use to make meals healthier, easier to prepare or more flavorful? Share your tip with Sandy Todd Webster at [email protected] We may publish your idea in an upcoming installment of this column!