As I resumed my career on a full-time basis after being a stay-at-home mom for about 3 years, it took some adjusting to go back to the grind of daily life routines all full-time working moms juggle. One of the main adjustments had to come in the kitchen: the quicker the meals can appear on the table, the better! Of course, they have to be relatively healthy too. A few tips I’ve adapted to that seem to be working well at home:
* adding veggies like broccoli, cauliflower and carrots straight to the rice cooker during the last few minutes of rice cooking (i.e. when there’s no more water or bubbles on top of rice) – not only no need for another pot to boil water and get out the steamer, rice and steamed veggies come out ready to be served at once….great addition to salmon, chicken or pork chops.
* always keeping shredded carrots on hand – as shredded carrots hardly add any taste to a dish, it’s an easy addition to any meal to up the veggie content: works well for any pasta dish, stir fry or noodles. When in a time crunch, tossing together scrambled eggs, sauteed shredded carrots and meatballs with rice makes a quick and balanced school lunch.
* making frittatas in the weekend for a super quick yet healthy breakfast for weekday mornings – adding mushrooms, green peppers, chopped spinach and a bit of cheese to eggs and baking in a sprayed muffin tin offers a great breakfast choice that can be had with one hand after a 30 second microwave warm up while what seems like dashing out the house every morning.
* always keeping cooked chicken (baked and shredded) also comes handy for many meals: sandwiches, wraps, salads, pastas, stir fry, noodles and more! Don’t like the smell of cooked chicken that sits in the fridge for a couple of days? Add garlic and celery/carrot when cooking the meat to add flavor and taste great even after sitting in the fridge over a couple of nights.
What are the secrets up your sleeves that save you time in the kitchen? Do share…