This versatile recipe is a crowd pleaser, regardless of the age of your crowd. Whether you’re looking for a last-minute go-to for the Super Bowl this weekend, or a simple weeknight dinner for yourself or your family, the combinations are endless (and let’s face it, who can resist melted cheese?).
I love getting my kids involved with cooking and it doesn’t get much easier or more exciting than literally throwing food on top of a bed of tortilla chips. One of the best parts about getting kids in the kitchen is that they taste along the way and many times try a food that they probably otherwise wouldn’t touch.
We start tossing by tossing on protein, either meat, chicken, beans, or a combo, and then add on shredded cheese and salsa. After baking for ~8 minutes at 350 degrees to melt the cheese we top with chopped tomatoes, cilantro, sour cream and avocado. Nachos are easy to customize- if someone wants more or fewer ingredients it’s easy to make part of the tray specific to their liking. What are your favorite combos?
Straightforward frozen vegetables without added sauces can cut meal prep time (think frozen spinach instead of washing, chopping and cooking freshly bought greens) and bring variety to a meal without excess waste. If you don’t routinely use leftovers, everyone in your family likes different veggies, or you want to provide more than one per meal, it doesn’t get easier than cooking frozen vegetables.
To prepare, take a bowl of veggies, add a small amount of water and microwave for 30 seconds to two minutes depending on the amount you have, and before your 5 minute couscous is done your veggies are on the plate. For a child size portion your can pour steaming hot water on them to defrost them, steam them or boil them.
Two benefits to frozen veggies – they keep longer than fresh ones and may be even more nutritious as they’re frozen soon after harvest. Plus, they don’t have any added salt or calories from a sauce and are a blank slate for the flavors of your meal.
If you’re looking for a fast, all-age friendly way to cook vegetables and proteins, look no further than the funny pot with all of the holes on the bottom that fits in your go-to sauce pan. Until I had kids I rarely steamed foods, but it’s now my default for making soft veggies for young eaters.
The beauty of steaming is that vegetables can be cooked to varying degrees of tenderness in under 10 minutes, which is just enough time to prepare the rest of your meal (especially when you have hungry mouths to feed). Steaming is also a quick way to cook greens such as spinach, kale or Swiss chard. I typically bake my chicken or fish, but both can be steamed, as can shrimp, which means you’re only a few minutes away from making pasta, salad, or your veggies and grains a bit more fancy.
Looking for more ways to eat healthy? Check out the Healthy Cooking category, complete with techniques and recipes.
Fall is upon us and it’s time for warm recipes! This zucchini bread is the perfect way to transition to fall. I made the “updated” version from Smitten Kitchen, added mini chocolate chips and walnuts and it did not disappoint.
This recipe was also a good way to involve my three year old in the kitchen. All of the measuring and counting reinforces early math skills, and what three year old doesn’t like pouring, mixing and of course eating something sweet?!
This summer staple is as good for you as it is delicious! With lycopene to help protect your skin from sunburn and high water content (92%!) to keep you hydrated, watermelon will help keep you feeling your best after a long day in the sun.
Find out more reasons why I think summer’s favorite fruit is healthy at Fitness Magazine. Happy National Watermelon Day!