Andrea Navedo Quotes

Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper than buying more varied ingredients for each meal.

Here's what I've learned about eating healthy when you're busy: It's all about preparation. Make your snacks on Sunday, and you will be good to go until Thursday or so.

When my mother had to get dinner for 8 she'd just make enough for 16 and only serve half.

For lunch, I tend to eat leftovers. I'm always recipe testing, so I tend to enjoy whatever is left in the fridge. I'm a big snacker, too.

I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner.

If eating out, order your meal and ask the server to wrap up half of the portion to take home with your for the next day, keeping your portion size in check, and stretching your dollar into two meals.

Another suggestion is to cook a meal, maybe not every night, but a couple more times a week than you usually do. That way you have leftovers, and you take your lunch to work.

I'm doing a two-hour show every day, so you can eat what you want.

I start the day with oatmeal with vanilla almond milk. If I don't, I'm dying by noon and eating everything in sight. On-set, I avoid crap and pack soup and salad. I cook pork chops or turkey tacos for dinner.

I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch.

I hope that if you're cooking two nights a week, you can try for three.

People don't take enough advantage of the refrigerator door.

I make it a point to have my meals after every two hour gap and am very particular about it.

When I'm training at home, I have five meals for the day that I just heat up. It's all planned, and that's what I eat.

The food containers come in different varieties: for example, drinks, breakfast type food, meats, vegetables. There are about 5-10 days of that type of food in each container. We try not to open a new container until we finish the one we are on - even if that means going without coffee for a couple of days.

Packing your lunch for the work week can seem like an unattainable goal especially when work gets hectic and crazy.

I have a busy schedule and am constantly traveling so when I do have the time to grocery shop or prepare a meal, I make it a priority.

For me, meal prep is about doing the work when you have the time, which is usually on the weekend.

I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made cooking seem much more complicated than it is, and part of that comes from watching cooking shows on television-we've turned cooking into a spectator sport. ...My wife and I both work, and we can get a very nice dinner on the table in a half hour. It would not take any less time for us to drive to a fast-food outlet and order, sit down, and bus our table.

I never have time to cook, so I just look through the books and imagine the dishes I would make if I wasn't going out for a business dinner.

I'm all about creating fun, new ways to enjoy the delicious dishes left in my refrigerator.

It may seem counterintuitive to some people to take an entire morning or afternoon to prepare food for the week, but believe me, it's not. You'll even find that you eat much healthier when you've planned your meals ahead.

For a two-job working family, a pressure cooker gets a meal on the table in seven to 15 minutes, start to finish.

For my meal replacements, I eat way too many Quest bars. I think you should eat every three hours. I usually wake up once a night, and if I do wake up, I always eat a Quest bar to feed my machine.

I have found that most meal plans will work, simply because it causes us to become more aware as we eat.