Quick weekday meals for family dinners
During the holidays, most families make sure to gather around
the table, eat together, share information about each other’s lives
and generally enjoy the company of their loved ones.
It wasn’t too long ago, however, that the family dinner hour was
an every day occurrence. Quick, think of a situation comedy show
that aired in the 1950s
– was the plot centered on a family, such as in
”
Leave it to Beaver
”
or
”
The Donna Reed Show?
”
If it was, chances are there was at least one scene per show
shot at the dinner table.
Quick weekday meals for family dinners
During the holidays, most families make sure to gather around the table, eat together, share information about each other’s lives and generally enjoy the company of their loved ones.
It wasn’t too long ago, however, that the family dinner hour was an every day occurrence. Quick, think of a situation comedy show that aired in the 1950s – was the plot centered on a family, such as in “Leave it to Beaver” or “The Donna Reed Show?” If it was, chances are there was at least one scene per show shot at the dinner table.
Today, the family dinner hour has become such a rarity that a national effort began last year promoting the importance of parental involvement as a way to prevent teen substance abuse while raising healthier children. This past Monday was the second national Family Day – Eat Dinner with Your Children day.
I applaud the idea, but it’s somewhat disheartening to think it takes a countrywide initiative to get some parents to sit down at the dinner table and eat with their kids. We are all busy – in my family, we have three children who are in martial arts classes, two who enjoy volunteering at Pet Friends, one who plays volleyball, soccer and basketball and one who recently expressed an interest in community theater. Throw in two parents who work full-time and it’s easy to see how the daily grind can take a back seat to eating together.
But there are several benefits to having sit-down family meals as much as possible. First and foremost, children who eat regular home-cooked meals tend to be healthier. They eat less fatty, fried foods and sugar-filled foods than kids who are fed on the run. They eat more fruits and vegetables and get more fiber, calcium, iron and other essential vitamins and minerals in their diets. And according to the Betty Crocker Web site, children who eat with their families tend to eat healthier throughout the day, even when they are not at home.
Finding time for family dinners can be hard, but there are a few ways to make it easier. First, focus on simple-to-prepare meals during weekdays, saving the fancier meals for Saturday and Sunday. Secondly, get the entire family involved in the meal. Younger children can set the table while the older kids can help with preparation tasks and after-dinner clean up. Remember to turn off the television and other electronic distractions, and let the answering machine pick up incoming telephone calls.
Use weekends to prepare extra sauces and casseroles or chop up meats and veggies and stick it all in the freezer for faster weekday prep. Finally, if schedules mean being away from home, find another way to hold the family dinner hour, even if it means a table in a restaurant or a picnic at the soccer field.
We have few fast weekday recipes that have become family favorites. In cases where a commercially prepared product is used, such as packaged ramen noodles, look for ways to reduce fat, sugar and sodium levels as much as possible. With ramen noodles, for example, I generally use just a bit less than half of the seasoning packet. It adds just the right amount of flavor while greatly cutting back on the salt.
Hot and Spicy Chicken Pesto and Pasta
(Recipe courtesy of Betty Crocker)
2 packages (3 ounces each) chicken flavor ramen noodle soup mix
1 c. water
½ c. basil pesto
2 tsp. cornstarch
2 tsp. chili puree
1 tbsp. olive oil
1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
1 large carrot, shredded to equal 1 c.
2 green onions, cut into 1-inch pieces
Reserve one seasoning packet from noodles. Cook and drain noodles as directed on package.
Mix water, pesto, cornstarch, chili puree and seasoning packet; set aside.
Heat oil in 12-inch skillet over medium-high heat. Add chicken, stir-fry 3-4 min. or until no longer pink in center. Add carrot and onion; stir-fry 1 min.
Stir in pesto mixture. Boil and stir 1 min. Add noodles; toss to coat. Makes 5 servings. Prep time: 15 min. Cooking time: 8 min.
Southwest Fettuccine Bowl
(Recipe courtesy of Betty Crocker)
16 oz. uncooked fettuccine
Cooking spray
2 c. salsa
2/3 c. frozen whole kernel corn
1/2 c. water
4 tbsp. chili sauce
1 tsp. ground cumin
2 cans (15 oz.) black beans, rinsed and drained
¼ c. chopped fresh cilantro
Cook and drain fettuccine as directed on package. Spray fettuccine 2-3 times with cooking spray, tossing after each spray. Remove from saucepan; cover to keep warm.
Mix remaining ingredients except cilantro in same saucepan used to cook fettuccine. Cook over medium heat 4-6 min., stirring occasionally, until corn is tender.
Divide fettuccine among 6 bowls. Top each with about ¾ c. sauce mixture. Sprinkle with cilantro. Makes six servings. Prep time: 15 min. Cooking time: 6 min.
Beef and Veggie Soup
(Recipe courtesy of Betty Crocker)
1 lb. lean ground beef
1 c. chopped onion
1 can (14-1/2 oz.) diced tomatoes
4 cans (15 oz.) low-fat beef broth
1-1/2 tsp. Italian seasoning
¼ tsp. pepper
1 package (10 oz.) frozen mixed vegetables
1 c. shredded mozzarella cheese
Cook beef and onion in 4-quart Dutch oven over medium high heat, stirring occasionally until beef is browned; drain.
Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6-8 min., stirring occasionally until vegetables are tender.
Sprinkle about 2 tbsp. cheese into each bowl; fill bowls with soup. Serve with a crusty sourdough bread. Makes 8 servings. Prep time: 10 min. Cooking time: 20 min.
