When stir-frying or making pot-pies, it's nice to have uniform pieces of chicken breast that will cook at the same rate. Here's how to turn an ungainly cutlet into neat, even strips of meat. It's easiest to slice the cutlet when it has been partially frozen for an hour or so.
1.Seperate the tenderloins (the long, floppy pieces of meat) from the breasts and set them aside.
2.Slice the breasts across the grain into long, thin strips. Center pieces need to be cut in half so
that they are approximately the same length as end pieces.
3.Cut the tenderloins on the diagonal to produce pieces the same size as the strips of breast
Some greens are bitter; try adding raisins.
Sneak cut-up zucchini into meatloaf. The same goes for pasta sauce; load it up with greenery.
If you make canned soup, toss in frozen peas or string beans. The FDA has declared that frozen is as nutritious as fresh. A box of veggies in macaroni and cheese is also delicious.
At the salad bar, make a veggie sandwich. Add balsamic vinegar and munch away!
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