Weekly Bits: Fridge Refreshes, Chicken Salad Tricks & More

Here are a collection of comments and great tips from our readers this past week.

We share yummy ideas every day, but we're not the only ones with nuggets of wisdom. You (the readers) always come back with great suggestions or questions. To share the spotlight, we’re compiling some of our favorite comments from the blog, our Facebook page and even Twitter into a weekly list of faves.

"I made all of my daughter's baby food and she won't touch the jarred stuff ... Steam some fruits and veggies, puree and freeze in cubes. Once they're frozen, you can remove the cubes into a freezer bag and write the date it was prepared. I used to make a lot of things over the weekend so I wouldn't have to rush during busy weekdays." — Elowen's Mommy

"My new-found treat for this summer is simply putting together fresh tomato slices, a sprinkle of basil and a few thin slices of provolone cheese and drizzle with balsamic vinaigrette. Good enough to please your guests." — Carol

"I've been getting rave reviews from my lighter [chicken salad]. To finely chopped chicken, I add a lot of small, diced granny smith apples and toasted, chopped pecans or walnuts. For creaminess, I have been using Oikos Greek Yogurt (lots of protein, little fat) with a little mayo ... I have added garlic powder, onion powder, smoked paprika, fresh parsley, mustard, etc. Also, a good way to thin the mayo dressing is to add buttermilk." — Quintessa

"Local honey is great for keeping allergies at bay. Find some local honey and start taking a teaspoon a day. After a month, you will see a huge change in your allergies. It is also great to give to kids instead of the over-the-counter junk that is out there. My 2 1/2 year old thinks it's a treat. It also works as a good negotiating tool for your kids." — Malia

"My roommates and I have gotten rid of anything that can be microwaved or is made from ready-to-eat boxes and stocked up on fresh fruits and veggies and good whole grains. Nothing is organic, but it's a far sight better than the fast food wrappers, TV dinners and canned soup from the last year! ... We've [also] switched from lunch meat varieties, which usually have tons of salt and preservatives, to getting a big package of chicken breasts or lean beef and freezing individual portions to grab whenever. Hot dogs are never allowed in the fridge again!" — Elli

Keep those comments coming and keep checking back -- yours might be here!

Next Up

Weekly Bits: More Fall Faves

Brussels sprouts have a bad reputation, but they got lots of praise -- and some yummy serving suggestions -- from you guys this week. Winter squash also had plenty of fans, and butternut squash seems to be the favorite variety from our informalFacebook poll.

Weekly Bits: Cool Java Tricks, Sweet & Savory Melon and More

Last week, you (the readers) shared great tips on healthier chicken salad recipes and making baby food at home. This week: DIY frozen treats, the perfect cold brew and creative ways to dress up your watermelon.

Weekly Bits: Movin' Up

Last week, we got an upgrade: Healthy Eats is now hosted at our parent site, FoodNetwork.com. But we haven't changed our wholesome approach to food, or lost any of the great recipes and tips you've come to expect from us. Find out what everyone's saying about the move, and check out some of our readers' latest recipe suggestions.

Weekly Bits: Sandwich Creations

This week, readers gave us ideas on making unique sandwiches and condiments. Plus, a seedless grape question.

Weekly Bits: Irish Feasting

St. Patrick's Day might be over for the year, but you don't have to give up your favorite Irish-inspired recipes! Find new ways to enjoy cabbage and potatoes for less fat and calories with ideas from our readers.

Weekly Bits: Pumpkin Galore

We celebrated lots of holidays this week -- Halloween, National Oatmeal Day (Thursday), and National Chocolate Day (Wednesday). As always, you, our readers, had great ideas for all of them, from cooking with pumpkin to overnight oats. Here are our faves from the week.