Monday, 2 March 2015

Mark Bittman's chicken and eggplant parm

Cut your cooking time in half: Make Mark Bittman's chicken and eggplant parm

Want to make a delicious meal but not spend all your day in the kitchen? Mark Bittman, New York Times columnist and author of "How to Cook Everything Fast," has the answer with his quick and easy recipes for chicken parm and eggplant parm.

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Forget TV dinners! Try these flavorful, healthier frozen dishes

March is Frozen Food Month and oh, how far things have come from the days of TV dinners! There are some seriously fantastic products to be found in the frozen food aisle of your supermarket, many of which are made with quality ingredients. As much as I like to make my meals from scratch, sometimes it's just easier to pop a ready-made dinner in the microwave or oven.

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Treat yourself to razzleberry lemon, black forest cake

In Cathy Mitchell's book "Dump Cakes," she explains how to make tasty desserts that are lower in calories. She shows Kathie Lee and Hoda a simple recipe for razzleberry lemon cake and black forest cake.

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