Amy Culver - The Queen Of Lean

Holiday stress

Holiday season isn't all just about food

Plan ahead to stay on the right track

Prioritize this Thanksgiving

Choose treats wisely during the holidays

Starting a weightlifting routine

Healthy body has right signs

You need a livable food plan

Tailor your food according to needs

Plan strategies for when life gets hectic

Traveling can challenge eating habits

Parenting your own inner spoiled child

Long-term motives create long-lasting results

Interval training works for anyone

Check ingredients when eating out

Get out of the house for your workout

Lack of sleep may lead to weight gain

Cooking extra saves time and calories

Even small changes can make an impact

Swimming is a good
all-around exercise

Don't let slip-ups destroy your plan

Make your lifestyle and health compatible

A little exercise can yield big results

Food plans can help you eat right

Moderation is weight-loss key

Give your weight-loss plan time

Combat post-holiday blues with activity

Choose holiday calories carefully

Good kitchen tools make life easier

Enjoy feast in moderation

Start planning holiday meals now

Don't buy Halloween candy too early

Theaters offer healthy snacks

Try to avoid evening snacking

Tips to stave off hunger pangs

Stuck?  Reassess your routine

Avoid peaks and valleys in diet

Measure size of food portion to help tip scale in your favor

Learn to love being thin

Change your lifestyle; don't just diet

Fruity thoughts to keep fit

Water can ease cravings

Working a pool into your exercise routine

Stay focused, move forward

Delay caving to craving

Review of daily plan should include diet & activities

Holidays are never-ending

Measuring food is key to weight loss

Food-logging can help in weight loss

Find ways to make exercise fun

Reserve time for your exercise program

Substitutions for your holiday treats

Moderation is key to good diet

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Cooking extra saves time and calories

In order to have more control over what I eat, I cook dinner six nights a week.  I don't think I could be consistent with that if I didn't utilize leftovers. 

When I mention this to people, I often hear that they can't do that because their family doesn't like leftovers.  That's when I tell them how I make leftovers.  Most people simply serve leftovers as the same dish two or three nights in a row.  No wonder their families object.  I purposely cook to have leftovers, and then freeze them to be reheated in two or three weeks.  That way, it's not really leftovers; it's just another serving of a favorite dish.

Casseroles are perfect for this plan.  I always make more than we need, then portion out two or three more dinners into containers.  When I reheat them, I line the dish with foil, which makes clean-up easier.  Crock pot dishes also work well this way. 

One thing that helps hide the leftover factor is to serve them a little differently each time.  For example, I'll cook up a batch of chicken or beef in the crock pot with soup and vegetables.  One time, I will serve it over potatoes, and another time, over rice.  Leftover hamburger patties are usually repurposed into pita tacos in two weeks.  If you add some rice to Sloppy Joe sauce, it makes a great stuffing for bell peppers.

Each week, when I plan my meals, the first thing I do is head to the freezer to see what is available.  Then, I plug those items into my meal plan on the nights I know I'll have less time for cooking.  Over time, this has rescued me from many nights of resorting to drive-through or delivery dinners, saving both calories and money.