I’ve been blogging this week about easy summer grilling meals that also are low in salt, fat and sugar. Today’s pick is chicken breast topped with a low-salt, low-sugar barbecue sauce like the LocalFolks variety I buy.
I liked the advice about cooking at high heat and pre-heating a baking sheet, both of which I’ll try.
Asparagus is a veggie I’ve been eating a lot more of since my 2012 angioplasty. But it can be expensive, $3 a pound and more, so I tend to only buy it on sale. Whatever the price, I’m always up for tips on how to prepare it and how to preserve it longer so I don’t waste as much, part of my new push for better meal planning.
So I was pleased to see some tips from my supermarket chain Jewel that I actually found helpful rather than silly as I do many cooking and food tips from food stores.
You can read the tips here. I never knew the one about wrapping the bottom of asparagus in a damp paper towel to help it last longer in the frig.
I also liked the advice about cooking at high heat and pre-heating a baking sheet, both of which I’ll try.
I like topping asparagus with low-salt panko breadcrumbs and putting them under a broiler to crisp.
I’m planning to make broccoli in my large steamer, a must-have appliance for any kitchen trying to cook healthy. Also on the menu will be asparagus, steamed and then topped with low-sodium panko breadcrumbs and some fat-free cheese.
After that, I’ll be tackling a low-salt stuffing, read more about that here Wednesday. John