Let’s start by taking one thing off your to-do list and fill in the blank:
“What do I make for ___________?”
Cooking was something when, as the youngest of 9 (nine!), I didn’t get advice from my older siblings, receive their constructive criticism or hear complaints of being in the way. Mostly, I heard a mumbled “that’s good” from a mouth full of what I just cooked up.
And cooking was a foundational reason why nutrition got my interest for a career. Eating well is easy for me now, and it starts in the kitchen. I hope to help you see it can be simple for you too. My approach is Plain Jane. Start with the basics, and get creative as your confidence soars, simply by doing.
Jane
This is a staple Saturday lunch at our house. All I need is some planned-over rice and then I am set to clean out the fridge of all the left over bits of goodness from the week. We all love it.
This classic recipe makes a loaf so moist, I’ve heard eaters exclaim, “This is so good, it doesn’t need any butter spread on it.”
If you are home, nestle this supper in the oven for a few hours to simmer to tenderness. If you have to dine and dash after work, slip it in the slowcooker before you leave and come home to the aroma of someone else cooking for you. You will feel treated…even though you prepared it yourself.
These are the best beach, road trip or lunch snacks. The sheer weight of the container they’re in tells you that these will nourish you much longer than their high carb cousins. Change up ingredients to your taste buds’ preference.
