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 H-E-B
Cooking Tips
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Cook Once, Eat Twice Work and family is a delicate balancing act. And then there's dinnertime! One way to keep from dropping the ball is to cook once and eat twice. By planning ahead, you can prepare complementary meals that make use of the same ingredients. You can plan meals around key foods that are prepared in larger amounts, then used to make one recipe the first night and a completely different recipe the second night. Remember, these are not leftovers. To make sure your meals remain safe and of the highest quality, follow these simple guidelines. Separate and refrigerate the portion to be served for your next meal before you set the food on the table. Promptly refrigerate the food for the next meal to keep it safe. Perishables, such as meat, poultry, fish, eggs and dairy products, shouldn't be at room temperature longer than two hours total, that is, the total time for both the first and second meal. Refrigerate the prepared-ahead food in shallow containers so it cools faster in the refrigerator. For thicker foods such as stews, hot puddings and layers of meat slices, limit the depth of food to 2 inches. Loosely cover food to allow heat to escape and prevent contamination. Use the extra refrigerated food you cooked within one to two days. Freeze for longer storage. Thaw overnight in the refrigerator when you're ready to use it again. Never thaw at room temperature. Courtesy of "Cook It Quick!", University of Nebraska Cooperative Extension |
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Sandwich Chart
Brown bagging's a breeze with this handy chart to post on pantry or fridge. A Pretty Palate Color your menu with 5 a day the easy way. Sunless Shimmer Capture the glow of summer all year round with beautiful bronzers.  |
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