Working on ya fitness? Financially fasting? Or just plain lazy?
Whatever the case may be, I’m sure you’ll benefit from this list of grocery shopping life hacks. These masterful moves will allow you to save a coin, give your favorite fast food obsession a rest and- it won’t take you very much time to prepare.
A quick and easy option that can be whipped together with whatever veggies, beans, or grains you happen to have around. And maybe even some of that leftover chicken from earlier in the week that you’ve been meaning to use up.
2. Rookie Pantry Hack Mistake: Ruling Out A Burger
Listen, you have to get creative on the bean-burger front and add whatever leftover herbs you’ve stored in ya fridge. Use a pinch of a few spices off your rack and any cheeses and veggies you can get your hands on. Don’t have a bun? Get a little patty melt lituation going on by using two slices of bread.
3. Fancy (But Secretly Simple) Pantry Hack: Make A Risotto
Even without any leftover produce to incorporate, you can whip up this creamy dish with olive oil, broth or stock, and any aged cheese or grain you happen to have in the crib.
Brown Rice Risotto With Roasted Mushrooms & Squash
5 tbsp extra-virgin olive oil, divided
1 small onion, finely chopped
2 cloves garlic, peeled and finely chopped
2 cups short grain brown rice
4 cups reduced-sodium chicken broth
Salt and pepper
1 lb peeled, cubed butternut squash
8 oz sliced mushrooms
2 sprigs fresh thyme, plus leaves for garnish
1/3 cup grated Parmesan cheese, plus more for serving
Chives for serving, optiona
1. Preheat oven to 425°. In a medium pot, heat two tbsp olive oil over medium. Add onion and cook until soft, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until lightly toasted, about 4 minutes. Add broth and 3/4 tsp salt. Bring to a boil, cover, reduce heat to medium-low and cook, stirring occasionally, until rice is almost tender, about 30 minutes.
2. Meanwhile, on separate rimmed baking sheets, toss mushrooms and squash with remaining olive oil and the thyme. Season with salt and pepper and cook, stirring occasionally, until mushrooms are golden and squash is tender and golden at edges, about 20 minutes.
3. Stir risotto vigorously for two minutes. Add Parmesan cheese and stir until completely incorporated. Add up to 1 cup water, if necessary to maintain a slightly loose, creamy consistency. Divide among bowls and top with mushrooms and squash. Sprinkle with Parmesan and fresh thyme leaves and serve immediately.