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What's for dinner?

2/7/2011

2 Comments

 
So this seems to be the question on everyone's mind - mainly busy mothers!  It's all too easy to give in and pick up fast food or pop a preservative‐laden dish into the microwave.  But really things don't need to be so difficult with a little planning and imagination.

First,  you need a plan.  Get all your staple recipes together and see what you've got.  Get rid of any that you know aren't healthy and don't make you feel fantastic after you eat them!  Or better yet - "health it up".  Use whole grains,  add more veggies (my favorite),  cut out the dairy,  use a leaner piece of meat or go meatless!  You'll most likely see that you have many different options and if not - ask a friend or family member for one of their favorites.  Start slow and eventually you'll build up quite an array of great meals.

Second,  it's important to make a weekly menu.  I am a huge believer in leftovers and like to plan on making one meal last for at least two days.  Talk about easy - you really end up only having to prepare 3–4 meals a week!  Only 3 if you like to go out to dinner once on the weekends like we do. :)  Then keep your staple recipe list compiled in one place and mix‐and‐match with what's in season, fresh and always think organic!

Thirdly,  you need to have your pantry and freezer packed with the essentials.  This will make shopping that much easier and helps if you find yourself in a pinch.  Here are some off the top of my head that you shouldn't be without:  
             
             Olive Oil                                              Oatmeal
             Extra Virgin Olive Oil                        Assorted Nuts (can be kept in freezer)
             Canola Oil                                          Dried Whole Wheat Pasta or Alt. Pasta
             Sesame Oil                                         Brown Rice
             Peanut Oil                                           Quinoa 
             Red Wine Vinegar                             Millet
             White Wine Vinegar                           Barley
             Balsamic Vinegar                               Assorted Dry Beans
             Apple Cider Vinegar                          Couscous
             White Vinegar                                     Assorted Canned Beans
             Whole Wheat Flour                            Canned Tuna, Salmon and Sardines
             Corn Starch                                         Canned Coconut Milk
             Baking Powder                                   Assorted Canned Tomatoes 
             Baking Soda                                       Canned Chicken or Vegetable Broth
             Dried Yeast                                         
             Organic Raw Sugar                               Basic Spices:
             Unsweetened Cocoa Powder
             Raw Honey                                          Ground Cinnamon
             Maple Syrup                                         Chile powder
             Soy Sauce                                            Dried Oregano, Rosemary & Thyme
             Whole Grain Mustard                         Ground Cumin
             Dijon Mustard                                      Ground Coriander
             Natural Ketchup                                  Curry Powder
             Worcestershire Sauce                        Smoked Paprika
             Tahini                                                     Dried Parsley
             Lemon Juice                                         Ground Ginger
                                                                             Ground Cloves
             Frozen:

             Peas
             Sweet Corn
             Green Beans
             Mixed Vegetables
             Chopped Spinach
             Fruits
             Shrimp

Always try to use low‐sodium, unrefined and organic products to make the best dishes possible.

Hopefully this list along with pre‐planning will help take out the stress of that age old question!  And let me start you out with one of my family's favorite dinners:



                          Chicken and Zucchini with Fettuccine Alfredo


Ingredients:

2 1/2 lbs. chicken thighs or your favorite chicken part - preferably with bone in

1 28 oz. can whole tomatoes

1 large onion, diced large

3–4 medium zucchinis, slice and half‐mooned

2–3 cloves garlic, minced

1 Tbsp. olive oil

Italian seasoning to taste

salt and pepper to taste

Directions:

Heat pan on medium and add olive oil.  Add chicken and brown well on both sides.  Add garlic, onion and zucchini at one time to cover chicken.  Stir often to avoid burning onion, zuc. and garlic.  After zucchini begin cooking down,  add whole tomatoes by crushing with your hands into the pan with juices.  Careful - this gets messy if you're not paying attention!    Let simmer while preparing fettuccine.

Ingredients for Fettuccine Alfredo:

1 12 oz. whole wheat fettuccine noodles

1 Tbsp. butter

1/2 c. to 1 c. heavy cream or whole milk (or skim if you prefer)

1/2 c. grated parmesan cheese

2 Tbsp. dried parsley or fresh parsley chopped

Directions:

Cook noodles according to package.  Drain and return to pot.  Add butter first to melt, then add remaining ingredients and stir.  Serve immediately with Chicken and Zucchini.  Enjoy! 

Picture
The finished product!
2 Comments

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    I'm an Air force wife and mother looking to make the world a happier and healthier place to live.

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