Keep your cool in the kitchen with preparation that'll help you to get great meals on the table.
By Lynn Roblin and Bev Callaghan
Heading into the dinner hour with no idea of what's on the menu can spell disaster if people are counting on you for a meal. You can save your sanity and avoid having your fingers do the dialing for a meal by doing a little advance planning.
Making a plan... Your meal plan doesn't have to be fancy -- a simple list of the main meals you plan to make during your busy weeknights will do. Including a variety of different meals will ensure you a greater variety of nutrients.
• Add the ingredients you need to make these meals to your shopping list and stock up before your busy week begins.
• Post your meal plan on the fridge so whoever gets home first can start the meal.
• Be flexible in your meal plans so that when schedules change meal plans can too.
Meal solution
Chicken noodle stir fry Stir-fries are perfect for last minute meals as they can use foods on hand in your fridge or freezer. The following meal uses one chicken breast (100-125g) per person and 1/2 - 1 cup (125 mL - 250 mL) vegetables per person. The glaze makes enough for 4 servings.
Stir-fry chicken for 4 to 5 minutes or until cooked through and no longer pink. Remove chicken from skillet; add and cook vegetables. Make glaze by combining 1 cup (250 mL) water, 1 chicken bouillon cube or sachet, 1 clove garlic, 1/4 cup (50 mL) sodium-reduced soy sauce, 1 tbsp (15 mL) each packed brown sugar and cornstarch, and 1/2 -1 tsp (2-5 mL) ginger. Return chicken to skillet; add glaze and stir-fry for 2 minutes until heated through and sauce has thickened. Serve with noodles cooked according to package directions.
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