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In This ArticleView AllIn This ArticleOur Top PicksReviewsChoosing a Slow CookerOur TestsWe Also ConsideredCommon QuestionsOur Trusted Expertise In This ArticleView All In This Article View All Our Top Picks Reviews Choosing a Slow Cooker Our Tests We Also Considered Common Questions Our Trusted Expertise Photo:EatingWell / Russell Kilgore EatingWell / Russell Kilgore I learned to appreciate the value of a slow cooker from an early age. My mother was a full-time nurse with excellent cooking skills but no time to cook, so the slow cooker in our home was used multiple times a week to ensure a healthy dinner was ready when we all got home....

Welcome toThrifty. A weekly column where nutrition editor and registered dietitian Jessica Ball keeps it real on how to grocery shop on a budget, make healthy meals for one or two, and make Earth-friendly choices without overhauling your entire life.It may not surprise you to hear that there are amplehealth benefitsassociated with eating more vegetables. In general, they are packed with vitamins, minerals, antioxidants and fiber, which can help with everything from eye and skin health to lowering inflammation levels and reducing chronic disease risk....

ClosePhoto:Getty ImagesRegardless of what you may have heard, carbs can absolutely be a nourishing and delicious part of a healthy eating pattern.They’re an essential nutrientthat helps promote gut health, improve energy levels and even support our brain’s ability to think. And while I love a variety of carb-rich foods, pasta is one of my favorites. It’s so versatile, and it helps me make a balanced meal in a pinch with foods I always have in my pantry (like canned fish and canned tomatoes)....

Welcome toThrifty. A weekly column where assistant nutrition editor and registered dietitian, Jessica Ball, keeps it real on how to grocery shop on a budget, make healthy meals for one or two, and make earth-friendly choices without overhauling your entire life. I am a registered dietitian and I usually skip buying organic foods. Hear me out: I have a garden, Icook every dayand I absolutely care a lot about that quality of the food I put in my body....

ClosePhoto: Rachel MarekOne of the foods I always keep in my pantry is canned beans, and I consider them a must-have for several reasons. Beans come in many shapes, sizes, flavors and colors, allowing them to be super versatile and work well in a variety of recipes, from tacos to salads to soups. And costing just a few dollars per can, they’re one of the most affordable protein sources in the grocery store....

Close Photo: Casey Barber I love oats for many reasons: they’re super nutritious, usually pretty inexpensive and last a long time in your pantry. They are my breakfast almost daily, either as oursimple overnight oats formula, or meal prepped as our Apple Pie Baked Oats (a recipe I actually developed for EatingWell because I love it so much). Oats also make great snacks like Cranberry-Almond Energy Balls (though you could make energy balls in basically any flavor) or a post-workout Chocolate Milk Recovery Drink....

CloseThere are many reasons why I keep awell-stocked freezerat all times: Frozen foods last longer, are harvested and preserved at peak ripeness and are typically more budget-friendly than their fresh counterparts. While this holds true for many products, it’s especially relevant when it comes to frozen greens like spinach. I try to always have a package of frozen spinach on hand for meals where I want to add color, flavor and nutrients without a trip to the store....

Close Photo: Greg DuPree Leafy greens like kale, collards, spinach and mustard greens are super nutritious and can offer a variety of health benefits. But they tend to go bad in the fridge pretty quickly if you buy them fresh. I’ve found that buying a bag of pre-chopped kale can help them last longer (if they’re stored correctly, I store mine in a sealed container with a paper towel to absorb excess moisture) and allows me toeat way more greensthroughout the week while avoiding food waste....

Close Photo: Photography: Caitlin Bensel, Prop Styling: Sarah Elizabeth Cleveland, Food Styling: Chelsea Zimmer I love berries, but nine months out of the year, I prefer frozen to fresh, and for lots of reasons. Frozen berries are typically more affordable, they last way longer than their fresh counterparts and they’re picked at peak ripeness and flash frozen—so that they can have a better flavor than fresh out-of-season berries. Not to mention,berries (fresh or frozen) are incredibly nutritious....

Close Photo: Sara Haas There are a lot of misconceptions andmyths about corn, but this popular vegetable can definitely be part of a healthy eating pattern if you enjoy it. Regardless of its reputation, corn is a highly nutritious food. One ear contains about122 calories(about the same as an apple) and 3.5 grams of fiber along with antioxidants and nutrients like potassium, iron and B vitamins. Plus, it’s one of the morebudget-friendly vegetablesout there—especially during the summer season, when many stores have deals like two ears of corn for $1....

Close Photo: Marty Baldwin Some nights, I can take my time and cook leisurely without rushing. Yet, other nights, I only have 30 minutes to get something on the table. When I’m short on time to cook (and clean up after dinner), I lean on one-pot meals. With one-pot meals, you can build and layer lots of flavors to get something that’s quick and still deeply delicious. To me, nourishing and comforting bowls like our White Bean Soup with Pasta and Hearty Chickpea & Spinach Stew really hit the spot on cold nights (which we’ve been having lots of lately)....

Close Photo: Greg DuPree As the weather starts to cool and the leaves start to change, my appetite gravitates towards all things warm, creamy, cozy and comforting. That can mean everything from a hearty One-Pot Lentil & Vegetable Soup with Parmesan to zippy, spicy Butternut Squash & Black Bean Enchiladas. These recipes make use of some of the best flavors fall has to offer, including squash, root vegetables and the lingering tomatoes of summer....

Close Summertime means there’s no shortage of fresh, seasonal ingredients. That said, it can feel like a stretch to turn on the oven or stove for hours of roasting or sautéing. These recipes are a mix of no-cook, grilled and quick-cooking dishes that showcase some of my favorite flavors of the season. Plus, they star ingredients likeavocados, chickpeas, leafy greens and fishthat have been proven to help tamp downchronic inflammation. Keeping excess inflammation at bay can help with a variety of body functions, fromjoint pain and digestive distress to mental fog....