Home Cooked Fast Food

Written by Sue DeFiore

Continued from page 1

If you take time each night you can cut up enough veggies and meat for meals all week. For lunch make itrepparttar night before. Buy yogurt on sale and take it to work. Or do what I did for years, I made my sandwichrepparttar 139912 night before. One slice of bread with chicken, turkey, tuna, egg salad with a piece of fruit. Not only will you eat better but you will save money too!

Breakfast, get up 15-30 minutes early and takerepparttar 139913 time for a glass of juice with a multi-vitamin and a bowl of cereal, oatmeal, eggs, etc. Be calorie conscious withrepparttar 139914 cereal, stay away from those high in sugar and calories. However, remember eating a good breakfast is of utmost importance. Research has shown that this isrepparttar 139915 most important meal ofrepparttar 139916 day. It isrepparttar 139917 meal that is going to give yourepparttar 139918 energy to get throughrepparttar 139919 day!

So start eating healthier today, you no longer have any excuses!

Copyright 2005, DeFiore Enterprises

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Hot Fun In The Summertime

Written by Susan Ely

Continued from page 1

Lighten up your sauces - think salsa instead. No flour, no cream, just chopped veggies or fruit to top a grilled chicken breast or broiled fish fillet. If you must use your oven, make it do double duty. Roast your vegetables along with your meat.

Be adventurous and experiment with tropical fruit added to a conventional fruit salad. Add a yummy warm fruit muffin or biscuit (you don’t have to bake, let Very Vera do it for you) and an assortment of cheeses. Your family may be happy without a heavy meat entree for a change. The key here is a happy mama. If you serve it up with a smile, chances are it will be eaten with a smile!

Potato and Cherry Tomato Salad (4-6)

3/4 cup extra virgin olive oil 6 tablespoons white wine vinegar 1 1/2 tsp. salt Coarse black pepper to taste 2 pounds small white potatoes, scrubbed 1 1/2 cups cherry tomatoes, halved 6 bail leaves, torn into small pieces

Combine oil, vinegar, salt and pepper in a salad bowl and set aside.

Putrepparttar potatoes in a pot, cover with cold water and cook until knife is easily inserted. Drain, cool to room temperature and cut them into small wedges or slices. Toss them intorepparttar 139888 salad bowl along withrepparttar 139889 cherry tomatoes and basil. Allow to marinate at room temperature several hours before serving.

*To keep your cool, cook potatoes early in day and refrigerate until ready to use.

Susan Ely is the editor of The Last Bite newsletter, which has been written up in Entrepreneur Magazine. She is a free lance writer, and a chef.

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