I raised four children and during that time we ate out very little. Even though they all participated in football, baseball, dance, soccer and cheerleading it was important to me that we ate at home as often as possible. I still feel that way even though I am cooking for two the easy way.
I just prefer to come home and sit down at my table, eat and unwind. After working 10 hours going out or picking something up does not appeal to me. I have been a registered nurse for 34 years. So after all the years of teaching heart patients that restaurant food is loaded in salt and the portions are too large, I try to save eating out for special occasions.
Cooking for two is not easy though. The portions are hard to get under control and keeping the meal relatively healthy is also a goal. Especially since we eat kind of late in the evening.
So this is the plan we have come up with:
Birds Eye has come up with these awesome frozen bags. There are multiple kinds. This one is our favorite, but there are southwest varieties and Mediterranean varieties as well.
Step 1. The Chicken
Now if I am really pushed for time I use a good old rotisserie chicken. You really can not beat them. If I thought about it early in the morning then I use the chicken breast or thighs that are thawed out. Either one is good.
Dice the raw chicken up and cook in a hot skillet with a little Extra Virgin Olive Oil. If you are using a rotisserie chicken then dice it up and put it directly into the skillet. Still add a very small amount of olive oil.
Step 2. The Veggies
Follow the directions on the bag of veggies. Most of the bags are microwaveable for 5 minutes and then ready to go. If I do not have anything to add to the meal I use 2 bags.
While the bag is cooking in the microwave I usually see what else I have in the refrigerator. Like carrots, spinach, onions or even can beans. Add any of these things to your pan and let them soften and saute a little.
When the frozen veggies are done cooking in the microwave add them to the chicken.
3. Putting It All Together
I had some juicing green in the fridge so I just dumped them in there too. If you have anythings tasty in the refrigerator already cut up add it to the skillet. I ALWAYS add a tablespoon of diced garlic to this. I NEVER add salt to this, pepper yes, salt no.
We just eat too much salt and if you eat out more than 3 times a week you are getting too much salt.
BY MANDY OAKLANDER
That’s because people don’t tend to use a lot of salt to season meals cooked at home, but restaurants use much more of it to enhance the flavor of their meals. It’s also used in food additives and as a preservative to extend shelf life, so even foods that don’t taste salty, like pastries, donuts and bread, can have a lot of it. Time
It ends up being a complete meal and a very good one as well. The whole process takes about 30 minutes.
You can add a salad, bread and extra vegetable but, you don’t have to.
Cooking For Two
Cooking in the evening and sitting down to enjoy a meal does not have to be complicated. This really is a one dish meal. It is lovely and there are unlimited choices. There are some that have barley, some with quinoa and others with brown rice.
The varieties are great and we have used almost all of them. I also mix them together sometimes. If you need more volume then add a can of black or red kidney beans. You can also add more greens, spinach or kale.
If you would like to eat at home more and want uncomplicated meals then look in the frozen vegetable section. You will find a large variety of mixes. They do have added salt in the packages, but it will not come anywhere near the milligrams of salt in restaurant food.
Put it all together at a set table and Bon appetit! You will not only be able to sit a relax, but also enjoy the quiet conversation with your hubby. That is always a bonus. By the way this meal is so easy that my husband already has it ready to eat when I get home, BONUS!! Honestly, Janet