I've found the trick is to not overcook it initially, but you obviously want to make sure you are cooking it to the proper temp. Sometimes I make chicken breasts ahead of time and cube it and store it in fat free broth so it retains some moisture.
when i get a head of lettuce i prep it all at once. i do use one of the little rubbermaid produce keepers, but i use it without the bottom tray. first i take the head, break off the outermost leaf, wash it, and set it in a stack. once i've gotten the whole head washed and in separate leaves, i start to put it into the box. i get a tea towel or two, wet them and lay one down into the bottom of the box. i put in a few leaves, making sure that the stem part of the leaf has access to the wet towel. then i fold the towel over the first layer of leaves, then add another and repeat until all the lettuce is layered into the towel. i keep the towel damp, pulling out just what i need as i need it and i have kept part of a head for about three weeks this way.
Thanks for all of the info thus far. :) I recently sold my George Foreman because I don't have much room in my kitchen. I would rather cook on my outside grill for several days at a time, but I don't know how to properly reheat the meat without drying it out. I don't normally take the temperature for it either. :) I am not a big fan of cooking, so the easier and stress free I can make it, the more successful I know I will be.
For meat, I would recommend getting a George Foreman grill and use that to cook your meat daily; don't cook it in a large batch. It takes 4 minutes to cook a chicken breast on the grill; it doesn't get any easier than that.
Tear your lettuce, don't cut it with a knife. There is much less damage to the cell walls. Then store in a lettuce storage container. Do not tightly pack. There needs to be room for air circulation. Usually these containers have a little shelf for the bottom of the container.
I often cook several chicken breasts for left overs. The key is to not overcook initially. Then as soon as they are up to temp for reheating remove them from the heat source. Do you need to know the temps for food safety?? Dietitian Becky
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When you store vegetables, as a general rule, cutting them up causes them to lose integrity and go bad more quickly.
How are you cooking your meat? And how are you reheating it?
Hi everyone! I am looking for some ideas on a couple of food storage questions. To make grabbing my food quicker, I would like to cook batches of chicken breasts in advance. Maybe cook 2-3 days worth at a time. However, I often find that when I cook meat and then reheat it, it gets dry and tough. Ideas on this?
Secondly... LETTUCE! How to YOU store it? I like to cut up a head of romaine and a head of iceberg, but I've tried storing in a "lettuce container" as well as bags and it seems to go bad within a day or so.
I've always failed at diets in the past because I couldn't make things easy and routine. I need some good storage ideas to make this a no brainer for me. I want to be able to cut up a bunch of salad stuff on Sunday and eat it throughout the week.
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