How to Meal Prep at Home: The Basics Meal prepping at home means cooking part or all of your meals in advance, usually once or twice a week, so that weekday breakfasts, lunches, and dinners take minutes instead of a full cooking session each time. …
This chili with tomato juice recipe swaps out canned diced or crushed tomatoes for tomato juice, which gives the finished pot a smoother base and a more even, deeply tomato-forward flavor. It’s a straightforward, stovetop chili built around ground beef and beans, simmered just long …
Plain water has zero calories. That’s the short answer, and it holds true whether the water is tap, bottled, filtered, sparkling, or ice cold. But the question usually comes up because of what gets added to water — lemon, electrolytes, flavoring — and that’s where the zero-calorie answer starts to depend on the specifics.
Calories measure the energy a food or drink provides to the body, and that energy comes from macronutrients: carbohydrates, protein, and fat. Water is H2O — two hydrogen atoms and one oxygen atom — and contains none of those macronutrients, so it has nothing for the body to convert into energy. This is true regardless of the water’s source or temperature; carbonation itself (the addition of carbon dioxide gas) also adds no calories, which is why plain sparkling water is calorie-free too. That’s the short version of does water have calories — the answer stays the same no matter how it’s served. For ingredient-level nutrition data, USDA FoodData Central is the most reliable free reference.
A splash of lemon juice adds a trace amount of calories (roughly 1-2 calories per wedge), which is close enough to zero that most nutrition labels round it down. Electrolyte powders, flavored water enhancers, and sports drinks are a different story — many contain sugar or sugar alcohols that add anywhere from 5 to over 100 calories per serving, depending on the brand and format. Infused water made by soaking fruit or herbs in water for flavor stays essentially calorie-free, since very little sugar actually transfers into the water itself. Once you start tallying mix-ins, the question of does water have calories quickly becomes a question about what’s in the glass, not the water itself.
Bottled flavored waters often use the term “zero calorie” or “zero sugar” on the front label while using artificial or natural zero-calorie sweeteners like stevia or sucralose instead of sugar — these products genuinely can be calorie-free even with a noticeable flavor. Products labeled “vitamin water” or “enhanced water,” on the other hand, frequently do contain added sugar and calories, so it’s worth checking the nutrition facts panel rather than assuming based on the word “water” in the name.
Water itself doesn’t burn fat, but it plays a real supporting role. Drinking a glass before a meal takes up some room in the stomach, which can take the edge off appetite enough to eat a little less — several small studies have found this effect, though it’s modest, not dramatic. Water is also an easy stand-in for higher-calorie drinks: swapping a daily soda or juice for water removes those calories outright, which adds up over weeks in a way that a single glass never could. The honest summary is that water supports a calorie deficit without creating one on its own — it’s the drinks it replaces, not the water itself, that make the bigger difference.
Does water have calories? No — plain water has zero calories regardless of temperature or carbonation. Calories only enter the picture once something is added to it.
Does sparkling water have more calories than still water? No, plain sparkling water (carbonated water with no added flavoring or sugar) has the same zero calories as still water. The carbonation process only adds carbon dioxide gas, which doesn’t contribute any calories.
Do calories in water change if it’s hot or cold? No, temperature has no effect on caloric content. Water has zero calories whether it’s ice cold, room temperature, or boiling hot.
Is coconut water the same as regular water for calories? No, coconut water is not calorie-free — it naturally contains sugar and typically has around 45-60 calories per cup, making it closer to a mild fruit juice than plain water.
Does adding ice to a drink add calories? No, ice is simply frozen water and contributes zero calories on its own. It only affects the calorie count of a drink if it dilutes a sugary beverage, technically lowering the calories per sip rather than adding any.
This homemade tuna helper takes the boxed dinner most of us grew up on — a close cousin of a classic tuna casserole — and rebuilds it from real ingredients, without losing the part everyone actually liked: a creamy, cheesy pasta sauce studded with flaked …
Easy Toddler Lunch Ideas That Actually Work Toddler lunches work best when they’re simple, varied in texture, and built from a few reliable categories: a protein, a grain or starch, and something fresh like fruit or a soft vegetable. Toddlers often eat better from a …
Shrimp cook fast enough that overcooking them is the easiest mistake in this whole recipe — a minute too long and they go from snappy to rubbery. A short poach in seasoned water, followed immediately by an ice bath, is what keeps them tender for a classic chilled shrimp cocktail with a sharp, horseradish-forward sauce.
Per serving (1 of 4) (estimated)
Estimated from USDA FoodData Central values for the ingredients and amounts listed above. Optional toppings, garnishes and ingredients added “to taste” are not included. Actual values vary with brands and portion size.
Shrimp are small and have very little insulating fat, so residual heat keeps cooking them even after they’re pulled off the stove — the ice bath stops that carryover cooking immediately, which is the difference between tender and rubbery. Poaching in mildly seasoned water (rather than plain water) lets a little background flavor from the lemon, peppercorns, and bay leaf come through even though the shrimp aren’t marinated. The sharp, Worcestershire-and-horseradish sauce is meant to be assertive on purpose — it’s built to cut through the mild sweetness of the shrimp, not blend into the background.
Buy shrimp already peeled and deveined if you’d rather skip that step — it doesn’t change the flavor, just the prep time. Salt the poaching water generously, since only a small amount of seasoning actually clings to the shrimp during such a short cook. Taste the cocktail sauce before serving and adjust the horseradish up or down; brands vary a lot in heat. For buying and handling tips, the FDA has a clear guide to selecting and serving seafood safely.
Letting the shrimp curl all the way into a tight “O” shape means they’ve gone past done and turned tough — pull them at the looser “C” curl instead. Skipping the ice bath is the single biggest reason shrimp cocktail turns out chewy, since the shrimp keep cooking from residual heat on the counter. Starting with already-cooked frozen shrimp and boiling them again effectively cooks them twice, which is why raw shrimp give a much better texture here.
Serve it the classic way in a glass with the sauce in the center, or arrange it on a platter alongside other cold appetizers for a party spread. It also works well spooned over a simple green salad for a light lunch.
Refrigerate cooked shrimp in an airtight container for up to 2 days, though they’re best within the first 24 hours. Cocktail sauce keeps separately in the fridge for up to a week. Cooked shrimp don’t freeze well for this use — the texture turns mealy once thawed. Made ahead this way, shrimp cocktail is one of the simplest appetizers to have ready before guests arrive.
How do I know when the shrimp are done? They’re done as soon as they turn opaque pink and curl into a loose “C” shape, usually within 2-3 minutes of hitting the simmering water. A tight “O” curl means they’ve overcooked.
Can I use frozen shrimp? Yes — thaw them fully in the fridge or under cold running water first so they cook evenly in the short poaching time.
How far ahead can I make this for a party? You can poach and chill the shrimp up to a day ahead, and the sauce can be made up to a week ahead — just keep both refrigerated until serving.
What size shrimp works best? Large shrimp, around 21-25 count per pound, hold up well on the glass rim and are easy to eat in one or two bites.
Instant Pot wild rice solves a real texture problem: wild rice has a tough outer hull that takes a lot longer to soften than regular white or brown rice, which usually means 45-60 minutes of stovetop simmering and checking. An Instant Pot cuts that down …
Air fryer thin chicken breast cutlets are one of the few cuts that come out better here than in a skillet, since their even thinness means the whole cutlet finishes cooking at almost the same moment. This recipe seasons them simply and gets them out …
A well-seared chuck roast starts things off here, finishing hours later as fork-tender shredded beef soaked through with a chile-spiced braising liquid. It’s built the same way as barbacoa-style beef — long, slow, moist heat until the connective tissue breaks down — without needing a smoker or a pit.
Per serving (1 of 6) (estimated)
Estimated from USDA FoodData Central values for the ingredients and amounts listed above. Optional toppings, garnishes and ingredients added “to taste” are not included. Actual values vary with brands and portion size.
Chuck roast is full of connective tissue that’s tough when cooked quickly but turns into soft, silky gelatin under several hours of low, moist heat — that’s what makes the shreds fall apart rather than needing to be cut. Searing the meat first isn’t just for color; the browned bits left in the pot become the base of the braising liquid, which is why the sauce tastes like more than just broth and spices. Rehydrating the whole dried guajillo chiles directly in the braising liquid, rather than using only powdered chili, adds a deeper, fruitier chile flavor than powder alone provides.
Sear the beef in batches rather than crowding the pot — too much meat at once steams instead of browning, and you lose the flavor base the whole recipe is built on. Shred the beef while it’s still warm; it pulls apart far more easily than once it’s cooled and firmed back up. Don’t skip reducing the braising liquid at the end — tossing dry-ish shreds back into thin, unreduced broth leaves the dish watery instead of glossy and rich.
Shredding the beef against the grain in the wrong direction, or tearing it into large chunks instead of thin shreds, gives a stringier, tougher bite even though the meat itself is fully tender. Skipping the sear to save time is the single biggest flavor loss in this recipe. Discarding the braising liquid instead of reducing and tossing it back through the meat leaves the shreds dry and under-seasoned.
This beef works in tacos, burrito bowls, quesadillas, or piled over nachos with your favorite toppings. Warm tortillas alongside it, or spoon it over rice with a scoop of simple tomato sauce for a quick weeknight bowl. A scoop of elote quinoa salad on the side makes it a full plate, and if you are comparing beef cuts for protein, our roast beef nutrition facts breakdown covers homemade vs. deli-style numbers.
Refrigerate the shredded beef with its sauce in an airtight container for up to 4 days. Freeze in portions for up to 3 months. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce back up. However you serve it, this Mexican shredded beef holds up well as leftovers. Refrigerate leftovers within 2 hours of cooking, as the USDA leftovers guidance recommends.
What cut of beef works best for this? Chuck roast is the best choice because of its marbling and connective tissue, which is exactly what breaks down into tender shreds over a long braise. Brisket also works, though it needs a slightly longer cook time.
Can I make this in a slow cooker or Instant Pot? Yes. In a slow cooker, cook on low for 8 hours or high for 4-5 hours. In an Instant Pot, pressure cook on high for 60-70 minutes with a natural release.
Is this recipe spicy? It’s mild to medium — guajillo chiles are more fruity and earthy than hot. For more heat, add a chopped chipotle in adobo to the braising liquid.
Can I use this beef for enchiladas? Yes, it’s a good filling for enchiladas, empanadas, or stuffed peppers in addition to tacos and bowls.
No cashew cream, no vegan cheese standing in for anything — this is a tomato-based pasta sauce that happens to be vegan, not a dairy sauce rebuilt from substitutes. A generous simmer of garlic, onion, and canned tomatoes does most of the work, with a …