Cooking doesn’t have to be an all day process; it can be something that you do in thirty minutes or less when you get home from work. Choose things that are precut, premixed, or frozen for your convenience. Be sure to check the food label of the premixed or frozen items to ensure that extra salt and fat has not been added in the form of sauces or seasoning. There are many side dishes and frozen vegetables that can be prepared within minutes to go with a nice piece of grilled lean meat. Frozen spinach and mixed vegetables are very versatile and can be added to almost any dish for more color. Many brown rice bags can be heated up in less than two minutes and you can add diced tomatoes, peppers, onions, and chili powder to make it your own.
Herbs and spices are a great way to add color and flavor to foods without adding fat or sodium. Rosemary goes great with chicken and makes the dish smell wonderful. Cumin goes well with chili or soups, giving them a rich savory flavor. If you want an Italian flavor try adding garlic and oregano to dishes.
It is important to go into the week knowing what you are preparing. Pick four or five dishes for the week and go grocery shopping with those in mind. By being prepared you can enjoy the cooking experience and not stress over what to fix.
- 2 Boneless, Skinless Chicken Breasts
- 1 tsp olive oil
- 1 cup diced celery
- 1 ½ cup thawed, frozen diced onion
- 1 cup thawed, frozen snow peas
- cup canned sliced water chestnuts
- cup chicken broth
- 1 Tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sugar
- Cut chicken breasts into strips and sauté in hot oil with salt and pepper until lightly browned. Add celery, onion, pea pods, water chestnuts and 2 Tbsp broth. Cover and cook 1 ½ minutes. Combine soy sauce, cornstarch, and sugar. Stir into the chicken mixture. Gradually add remaining chicken broth and stir constantly until thickened. Serve over a warm bed of brown rice.
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