Hello everyone! So glad to be back! I am so sorry to have been missing for so long, but we’re just starting to get back into a normal routine: Younger Son had a B.A.D. leg injury during the last football game of his JV season (2015). That resulted in 11 (and counting) trips to Manhattan’s phenomenal Hospital for Special Surgery—so grateful it wasn’t worse and that we live within a very reasonable driving distance; if it weren’t for the danged traffic on the FDR…)
Anyway, after two separate. dual procedures (one in February and one in June), Younger Son is hopefully on the mend for the long haul. The 2015-16 school year is behind us–it all but did me in; the 2016-17 school year is in full swing. And here I am, hoping and praying to scare out time to spend some here with all of you on a regular basis again! Somehow there is never enough of this ridiculously precious commodity!!
That brings me back to importance of getting an appealing, healthy, tasty meal on the table in record time. Weekdays or weekends, we tend to be very busy people: the day job, kids’ and/or parents’sports or other activities; homework, keeping the house in some sort of living order…
This also ties in perfectly with my last post, about how important meal time is to families in general—or so says MHO.
What you’ll need:
-(Pre-cooked) Rotisserie chicken (Costco’s is awesome, ~$5 for a 3-lb. bird—feeds 3-5-people)
-Broccoli and/or cauliflower florets (I buy a container of pre-cut ones at my produce market—about $2.50—see photo below)
-Cooking spray (or oil)
-seasonings of choice
-Gravy (optional–you can make your own with drippings from bird, use a jarred brand, make your with an “instant”–i.e., add water and cook on stove–gravy packet or go to Boston Market and buy some as a “side dish.” 🙂 )
-Scrub potatoes and poke holes with fork.
-Line microwave-safe plate with paper towel; place potatoes on plate and microwave on high (about 5 minutes/potato*).
-wrap potatoes in foil; finish cooking them in conventional (or counter top) oven, along with veggies.
-butter, sour cream (or plain Greek yogurt—amazing stand-in for sour cream); salt, pepper, chives, etc).
-Preheat oven to 425˚F/~220˚C
-Rinse broccoli and/or cauliflower florets; drain.
-Spray a glass or metal roasting pan with (olive oil) spray. (Lining it with foil makes clean-up that much easier.)
-Arrange veggies in pan; spray to coat veggies with oil–or you can toss them with a little olive oil prior to placing in pan. Season the way you like. (I love garlic salt and freshly ground black pepper.)
-Roast veggies to desired tenderness (about 20 minutes at my house)**.
I’m a fan of putting everything on the table, family style, and letting everyone serve him or herself. You can easily add to the meal by throwing together a simple salad, adding bread—you get the idea. Help the little ones unwrap the potatoes–no steam burns, please! Cut in half; season with butter, salt–however you like!
*If you don’t like microwaving, you can clean, poke, wrap and put potatoes directly in oven; you’ll need about an hour to bake them.
**No fans of broccoli and/or cauliflower at your house? No problem! Any of the following can be seasoned and roasted the same way: asparagus, peppers/onions, baby carrots, brussel sprouts, green or yellow squash.
That’s it! Dinner is done, delicious and pretty darned healthy too. Leaves a parent time to do something fun with the kids or have some quality time to him or herself! Enjoy!
What are some of your get-dinner-on-the-table-in-a-hurry tips and/or tricks? Please share them in the comments! I’m always looking for new ideas, especially those that involve home-style cooked foods.
©Joanne C Timpano (content and images), 2016. All rights reserved.