Having a freezer filled with already prepared foods is a convenient way to put a nutritious meal on the table even on those busy nights when your family has several other obligations.

If your family enjoys hearty, homemade spaghetti sauce, fitting it into a hectic lifestyle may seem impossible.

Kielbasa is a large link of sausage shaped like an oval that is compatible with a variety of cooking methods, including the oven. For the best results, the baked kielbasa, or Polish sausage as it's also known, needs a short period of poaching on the stove top.

Frying is a method of cooking in which food is submerged in oil or fat at a high temperature. Deep frying dates back to the Roman Empire, according to the “Christian Science Monitor,” and is a popular cuisine in the United States, representing much of what’s cooked up in fast food restaurants.

Pan frying a burger is a quick and easy way to make a meal when the weather does not permit outdoor grilling. When you are pan frying a burger, you want to use thin patties. Each burger should be approximately ¼ inch thick. Bigger burgers are more appropriate for cooking on the grill.

Air-popped popcorn is a healthy snack. A 1-cup serving has only a trace amount of fat and no cholesterol, and is a source of dietary fiber and nutrients, such as manganese, iron and magnesium.

Beef roast doesn't have to be expensive. Rump roast, a cut taken from the bottom round or rear leg, is lean, full of flavor and economical. Handled incorrectly, however, rump roast can end up tough and dry. The trick, says CourierPress.com writer Aimee Blume, is to cook it slowly over low heat.

Although lamb is pricey in most parts of the country, a few overlooked cuts still offer good value. One is lamb flaps, known more formally as breast of lamb. It's the portion of the animal's chest that contains the gristly ends of the ribs, trimmed away when the butcher cuts racks and rib chops.

How to make a tough cut of beef more palatable is an age-old culinary conundrum. Round, chuck and other tough steaks are often tenderized via pounding with a mallet or cubing machine. Pounding the meat into a thin cutlet tenderizes it and leaves square imprints on the surface -- hence the name "cube steak."

A Chicago-style steak is charred on the surface and cooked to your desired doneness on the inside, according to The BBQ Experiment. Any type of steak can be prepared Chicago-style, though it's best to choose lean cuts such as strip steak or T-bone steak.

There are several different low and slow cooking methods for a beef brisket. You can use a smoker, grill, oven or even a slow cooker large enough to hold the entire beef cut. The goal of low and slow cooking is to use low temperatures for longer periods of time to evenly cook the meat inside without drying it out.

Discover how to make delicious cakes without using eggs. Learn the steps to replace eggs with bananas in your favorite cake mix, and find out why this method is perfect for vegans and those on a cholesterol-restricted diet.