It seems like everyone is busy, too busy to cook healthy, wholesome meals for their family. This is no surprise. When you come home from a busy day of work, who wants to spend the time to cook a meal? Most families these days are dual-income households, with the mother and father working all day, and then coming home to a busy schedule for their kids.
When I was growing up, my mother was very adamant about cooking meals every night for the family. We were a busy family with three kids in sports, band, theater, youth groups, etc. I admire my mother for her creativity when it came to family suppers. She did not spend hours preparing supper; rather she was a master at quick and easy meals. In order to master this priceless skill, one only needs to practice, practice, practice! You will eventually be able to glance in your fridge, take inventory of what you have and make something great out of it.
Everyone needs a starting point, and at Hy-Vee we have a great asset to help you get started and continue to advance your dinner-on-the-table-in-thirty-minutes skills. We have a weekly publication called HealthyBites, which contains quick, easy entrée, side and dessert recipes that will not break the bank and are suitable for even the most novice cook. This handout is located on the dietitian endcap in the HealthMarket; it contains shopping lists and nutrition information, and is correlated with ad sale items. You can also check out www.hy-vee.com to find meals for special diets (diabetic, heart-healthy, gluten-free, etc.).
Since crockpots are one of my favorite ways to cook quick meals (done by the time I come home from work!), here is a great, simple recipe that the whole family will love:
Slow-Cooked Pot Roast with Vegetables
All you need
1 (2.5 pound) chuck roast
2 cups water
1 (2 ounce) envelope Hy-Vee onion soup mix
2 pounds potatoes (about 4 medium), peeled and cut into chunks
1 (16 ounce) bag carrot chips
All you do
- Place roast in a greased slow cooker.
- Mix together water and onion soup mix. Pour over roast.
- Top roast with potatoes and carrots.
- Cover and cook on LOW for 8 hours.
Nutrition facts per serving: 310 calories, 6g fat, 2.5g saturated fat, 0g trans fat, 60mg cholesterol, 700mg sodium, 31g carbohydrate, 3g fiber, 4g sugar, 33g protein.
Daily values: 170% vitamin A, 20% vitamin C, 6% calcium, 20% iron.