With summer winding down, it’s time to think about routines and making family-friendly meals for easy lunches and dinners. Here are some tips to make the food transition from summer fun to fall classes a breeze.
Plan and shop ahead: Developing a weekly menu can save a lot of time in meal prep and reduces waste. Do your meal planning and grocery shopping on Sundays for the week ahead so you always have something on hand. You can use many of the same ingredients for different dishes, just choose different spices and seasoning to change up the taste. Chop your vegetables in bulk in advance to save time, as chopped vegetables like carrots, onions, and peppers will last a week when refrigerated properly and stored in an air-tight container.
Cook more: Cook larger quantities of versatile proteins and sides that can be easily transformed into different dishes throughout the week. Large quantities of rice or quinoa hold up well in the fridge and provide a great base for many dishes. Doubling up a recipe will ensure enough for dinner and leftovers for lunch the next day.
Cook efficiently: Replace the old and worn-out oven with the latest in cooking technology that’ll let you cook quickly and evenly, like the new ProBake Convection line of ranges from LG. Flexible stove-top element sizes allow multiple pots and pans to cook simultaneously. For faster, more even results, the heating element has been moved from the bottom of the oven to the back. Large capacity and double ovens also let you cook multiple items at once.
Find more information online at lg.com.