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Years ago, when Yana first approached me to do this column, I was thrilled.  What could be better?  I love cooking, nutrition, trying new things and sharing the info!

Fast forward and things have changed-considerably.

Thanks to health problems and lifestyle, I am now into simplifying my cooking techniques:  instead of looking for recipes that take time, I look for streamlined ideas that are still healthy and tasty, but minimize the work involved.

Six years ago, I would’ve never thought to use pre-washed or pre-cut veggies, today-I have to think about how the extra cost monetarily is worth saving the extra cost to my various joints.  The choice is unfortunately clear.  And that’s okay.

Where my kitchen was once my place to cook all day and insisting everyone let me do it on my own-I now not only accept help-I ASK FOR IT.

Take tonight, dh wanted beef ribs.  Okay.  But I had him set up my work station and put the ribs on the prepared sheet pans before he left for work.  

Instead of preparing both side dishes with it-I’m taking it down to serving them with some pre-washed spinach, cherry tomatoes and pre-sliced mushrooms (in other words, salad) and since I have to buy cat food and the market has a bakery-I’m thinking I’ll pick up a hot loaf of artisan bread or I’ll bake some potatoes with it.  

And again, that’s okay.  With life come change and compromise.

What changes have you made in your kitchen to stay healthy, serve fresh and make things easy?

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Member Comments

    • 0 votes vote up vote up

      Marya1961 wrote Feb 10, 2013
    • On Sunday it is always the big meal day, so I have learned to make a huge pot of whatever I serve and therefore leftovers for the next day...for instance, if I make meatballs for Sunday, then Monday’s meal will be big meatball sandwiches on crunchy bread and put into the oven with melted cheese.

      This past Friday night I made a Chef salad complete with meats, cheeses, veggies, lettuces, beans...and it lasted us until today..with hub and son exclaiming how great it was.

      Staple foods (pasta, lean meats & chicken, lettuces, cheese, hearty breads, veggies) are really important in my kitchen and can be whipped up into anything.



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    • 0 votes vote up vote up

      Carine Nadel wrote Feb 10, 2013
    • same here Marya.  Years ago, when I had more “hand power“, I’d have the kids help me make enough meatballs to last about 5 meals.  we’d freeze them in the meal portions and make the traditional pasta or subs, then I’d also do an asian version w/ veggies over brown rice and also a sweet and sour version w/ peppers and pineapple.



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    • 0 votes vote up vote up

      Marya1961 wrote Feb 11, 2013
    • Will have to try the sweet and sour version, love pineapple.



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    • 0 votes vote up vote up

      Carine Nadel wrote May 17, 2013
    • so many ways and spice combo to try.



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