Dinners in 15 minutes or less at home may seem impossible for some folks, but for “planners,” it happens.
Folks who plan dinners to eat at home are more likely to choose foods that are healthier, control how it is cooked and how much is served.
A bonus to eating at home is that it provides an opportunity for the family to get together and talk about the events of the day.
Many experts encourage folks to plan their dinners prior to the day to help reduce the stress of a hurry-up decision. Here are more reasons for planning your meals.
• If you plan your meals, you are less likely to eat out or order a take-out meal. These have proven to be more expensive and usually do not include a variety of vegetables. Health experts also suggest that we include dark green, orange- red, dried beans and peas, and limit starchy vegetables in our meals. Eating out gives us plenty of French fries but may give less orange-red and even less dark green vegetables.
• Planning also shortens the number of trips to the grocery store and saves money. Knowing ahead of time what you are going to eat allows you to make a list of foods you need and to check what you have on hand.
• Planning also saves time. Take out freezer items 1 to 2 days before needed and thaw in the refrigerator. This is quicker than thawing in the microwave first, and then cooking.
•Feel like you do not have time to make a menu? Engage the whole family. To begin, try by planning one to two meals in advance. Hold a 15-minute family discussion around meals for the week or even one to two days.
Here is a great recipe that is fast, easy, and nutritious that the whole family will like! If you do not have cooked chicken, try canned or dry packed cooked chicken. Enjoy!
Chicken and Cheese Enchiladas
1 medium onion, chopped
1 tablespoon margarine or oil
1 ½ cups chicken, cooked and shredded
1 ½ cups salsa
3-ounce low fat cream cheese, cubed
1 teaspoon ground cumin
8 flour tortillas (6 inch)
2 cups extra sharp low-fat cheddar cheese, shredded and divided
Non- sick cooking spray
Wash hands with soap and warm running water. Preheat oven to 350 F. Lightly spray baking dish with non-stick cooking spray.
Cook onion in margarine or oil, in large skillet until tender. Stir in chicken, ¼ cup salsa, cream cheese and cumin. Cook until thoroughly heated.
Stir in ½ of cheddar cheese. Spoon about 1/3 cup of chicken mixture in center of each tortilla; roll up. Place seam side down in 12X7 inch baking dish. Top with remaining salsa and cheese.
Bake at 350 F for 15 minutes or microwave 3 to 5 minutes or until heated through.
