Posts filed under ‘In the Kitchen’

Make sure to read the labels!

Recently, while doing some shopping at Costco.  I needed yogurt so I decided to check on the prices of the Yoplait that we normally buy.  They didn’t have any (that I could see) but they did have Gogurt.  Gogurt is Little E’s new favorite thing since trying one at a friend’s house recently.  He has been on me about getting some but I made the assumption that they were full of sugar and just plain not good for him.

So I see this huge box of Gogurt and worked up the price and it turned out to be cheaper than the Yoplait when on sale.  Then I read the label.  No high fructose corn syrup which is great, but 10 grams of sugar!  I thought, nah, we will stick to the Yoplait.

When I got home I checked the label of the Yoplait that we had in the fridge.  It’s 99% fat-free.  Good.  Then I look at the sugar – 27 grams!!  Holy cow!  Then on to the ingredients, and yup, it’s got high fructose corn syrup!  I have been so naive!  Needless to say, we have now changed over to Gogurt, and have a huge box from Costco in the fridge now!  I’m sure there are more things that I need to look for on the label, and I am learning, slowly but surely.  For now though, I am feeling better about our yogurt change.

May 5, 2010 at 10:02 am 1 comment

Stretching Chicken

I am a big fan of eating chicken; an even bigger fan when I get a good deal on it at the grocery store.  I recently discovered a tip that makes me love it even more!

The one thing that I don’t like about chicken breast is how one side is much thicker than the other.  What I usually do is pound the heck out of it to get it all one thickness, which has worked out great in the past.  The only problem is it usually ends up making a bit of a mess, even when it’s contained in a plastic bag, and takes a bit of time. 

This tip is new to me, but may not be to you.  In fact, once I did it, I thought, “duh, why didn’t I do this before?”  I cut the breasts in half horizontally to make them thinner.  (See, I told you.  Duh!)  Best of all it took all of 2 minutes.  So I went from 6 chicken breasts to 6 breasts and 12 tender loins.  Woohoo! 

I used 6 breasts to make Honey Mustard Glazed Chicken.  Then I used the majority of the tender loins to make this recipe for chicken tenders.  They were so good!  I cooked up the rest of the tenderloin to make a chicken salad for my lunches for a few days. 

The best thing was that I waited until after dinner to tell Mr. D what I did.  He didn’t notice a difference and was just as satisfied with what he ate as he normally is. 

How great is that?  I got twice the chicken that I normally do for the same price.  I made dinner for two nights and lunch for two days for me.  I will definitely be doing this will all my chicken!

May 4, 2010 at 8:32 am 1 comment


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