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MASTER THE CHALLENGE OF COOKING FOR 2
There’s one part of empty nesting almost no one talks about: After feeding a family for years, how do you rethink your kitchen to cook for two? Classic recipes like pot roast and roast chicken are challenging to cook in two-person portions and will create a metric ton of leftovers. But that doesn’t mean you have to eat from
This Much (EatThisMuch.com). It costs $9 per month, and you can use it from your phone or computer. Once you choose your recipes, it will automatically create a grocery list and even give you the option to order grocery delivery! 2. Invest in a meal kit service. If you’re exhausted by cooking and don’t want to build a new repertoire, you might want to use meal kits through your golden years. Dozens of companies will
your freezer for weeks or survive on cereal and pizza rolls! Here are three tips to help you cook for two without compromising healthy eating. 1. Meal plan like you’re a young parent
deliver ready-made meals or pre-portioned ingredients directly to your door, including Blue Apron, HelloFresh, Sunbasket, Home
again. This will be a familiar tactic for big families. Back in the day, you probably had “Taco Tuesdays” and “Pizza Fridays” to keep your grocery shopping on track and your kids
Chef, Dinnerly, EveryPlate, and Purple Carrot. Read up on each service (they’re all recommended for two!), and choose the best fit for your diet and budget. A meal kit can be a permanent fix or a temporary tactic to find two-person recipes you love. 3. Turn to the experts. For more inspiration and advice, pick up books like “The Complete Cooking for Two Cookbook” by America’s Test Kitchen or “One Pan, Two Plates” by Carla Snyder.
happy. Now, it’s time to develop a new meal plan! Work with your partner or spouse to choose your favorite recurring meals and find new two-person recipes that fit your preferences. If you’re not sure where to start, consider using a digital meal-planning tool. The editors
at CNN recently compared the top meal-planning apps and recommend downloading the premium version of Eat
If all else fails, buy backyard chickens — they’re fantastic at gobbling up leftovers!
STUFFED PEPPER SOUP
Stuffed bell peppers are a common meal in many households. And as temperatures begin to drop, there’s no better way to warm up than by turning this classic recipe into a hearty — and healthy — soup!
Ingredients
• • • • •
2 lbs ground beef
• • • • • •
1/4 cup packed brown sugar
6 cups water
2 tsp salt
1 28-oz can tomato sauce
2 tsp beef bouillon granules
1 28-oz can diced tomatoes, undrained
1 tsp black pepper
2 cups chopped green peppers
2 cups cooked long-grain rice Chopped fresh parsley (optional)
Directions
1. In a Dutch oven over medium heat, cook beef until no longer pink, breaking it into crumbles; drain. Add beef back to the pot and stir in all ingredients except the cooked rice. Bring to a boil. 2. Reduce heat. Simmer uncovered until peppers are tender, about 30 minutes. 3. Add cooked rice and simmer, uncovered, for about 10 minutes. If desired, sprinkle with chopped fresh parsley.
SUDOKU
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Inspired by TasteOfHome.com
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