Busy, Busy, Busy

Camp is almost here.  As you pack the duffel bags, label the underwear, and organize the toiletries you have to remind the kids that camp hasn’t yet started and that they need to continue to do their school work…you must be tired!  Your kids, on the other hand, have never had more energy.  You want to plan a festive meal to give them an extra warm memory of home (even though they will likely forget all about you the minute they find their bunk bed and hug their best friend from last summer), but you just don’t know if you have the energy for it!


rachel
This scenario can be replaced with any of a hundred others at any time during the year.  Meetings, sports games, activities, errands, play dates, doctor’s appointments and more seem to crowd our calendars, and often healthy food is one of the casualties.  Instead of dinners full of whole grains, lean protein and ample fresh veggies, many of us opt for convenience foods like frozen meals and fast food.  I promise- life doesn’t have to be this way!  Take a look at some of these tips for quick, healthy cooking and try out the recipe below for a delicious meal that promises tasty, easy and healthy leftovers.

– Look for one pot meals and recipes
– Purchase pre-prepped veggies- the extra cost is worth your time!
– Purchase frozen veggies to use in soups and casseroles- they have just as much, if not more, nutrition as fresh veggies
– Raid the salad bar to make a salad for your family
– Train yourself to have better knife skills
– Prepare things according to the time it takes to cook them- start the foods that take the longest first!
– Purchase and cook foods with other meals in mind- cook chicken once for two different meals
– Use a crock pot
– Use recipes with fewer ingredients
– Pre-read the recipe
– Keep food in the house!  Chicken and meat in the freezer and a stocked pantry mean less trips to the store
– Get older kids to help

 Black Bean Edamame Pasta Salad
Serves 8

Ingredients

8 ounces soba noodles
2 tbsp soy sauce
2 tbsp rice wine vinegar

Posted on June 18, 2013

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