Posts Tagged ‘sliced & diced’

Lemons. A beautiful fruit. So tart but oh so refreshing. Today we are talking equivalents and yields from the juice and the zest.

Today we are talking green peppers, or some refer to them as sweet peppers, at least the yellow, orange and red ones. Any way you slice it they are all about the same when it comes to equivalents and yields. So today we are talking about all of them.

Today we are talking about equivalents and yields of cooked and uncooked green beans. They are in season right now and having a look at how to use them in our once a month cooking can be very valuable.

Today I am talking mushrooms. How many are in a ounce, how many ounces equal a cup, and how many cups are yielded once they are cooked? Come link up your favorite mushroom recipes too!

Today I am talking celery. How many ribs are in a bunch, how many cups are yielded from a rib, and how many cups is that once they are cooked?

Today I am talking summer squash. What sizes are there, how many cups are yielded from a particular size, and how many cups is that once they are cooked?

Basil is a herb that I always have growing somewhere in one of my flower beds or garden. And it is so great to have fresh basil at your fingertips for a recipe. Here is the latest look at yields and equivalents for a fresh herb.

We all knew this one was coming didn’t we? Have we ever done a Once A Month Mom menu without chicken on it? I don’t think so! Chicken is a major staple in our diets, so you should be seeing it on menus for a long time to come.

Sliced & Diced continues with a look at cilantro today. It is a part of the last few Once A Month Mom menus so it is definitely timely.

This Sliced & Diced is looking at raw beef versus cooked ground beef equivalents. This is a great resource for your Once A Month cooking days.

Today’s Sliced & Diced takes a look at parsley, curly and flat leaf. I investigate and report the package size, the leaf and chopped equivalents of each.