Cooking just isn’t that hard! #health #mefirst #selfcare #nutrition #recipe
Posted Apr 01 2013 4:11pm
I’ve been doing this food thing for a long time. The main reason someone avoids cooking never changes. Besides lack of time, which I totally throw out because most people have plenty of time for watching TV or playing on Facebook, the underlying issue that prevents people from cooking is simply fear. It may be fear of spending money, trying new foods, not knowing the difference between baking or broiling, or having burnt a dish in the past. We’ve all been there. Some people grow up cooking which, I feel is a life skill. Everyone needs to know some basics. However, with a cooking show or food celeb at the press of a button, we simply have the wrong idea about it.
Cooking is assemby. Sometimes, chopping, heating, and mixing, but ultimately, assembly. “Cooking” doesn’t always result in a dish that came from a five-star kitchen. It’s getting food on the table. Just real food. I mean, I like a jazzy meal like the next person but that isn’t everyday cooking! You have to be willing to try, possibly mess it up and try again. You’ll get the hang of it! If you want to eat well, cooking for yourself is essential.
You can get started in a flash (& don’t forget there is a youtube video for how to cook darn-near anything).
Try picking your meat and then a veggie. Here’s a quick idea for BBQ Chicken & Veggies.
Pre-heat oven to 350 degrees.
Spray a 9 x 13 pan with cooking spray or coat with one tablespoon olive oil. Place 4 thawed/fresh boneless, skinless chicken breast in dish.
Cover with 3/4 cup your favorite BBQ sauce. Put in preheated oven for ~35 minutes. Forget to thaw, no problem, dump the breasts in and cook about 20-25 minutes extra. The juice of the chicken breast should run clear when fully cooked.
When the chicken is almost done (about 10 minutes left). Pop some frozen veggies in the microwave. You can use steam bags or a glass dish with a lid. The veggies, say green beans, take about 5 minutes per pound (usually printed on the bag). Keep checking and stirring. I drain, add butter and salt/pepper to taste.
You may be thinking… that’s too much for me–wrong! You can carry for lunch or eat it again in the next couple of days*.
Start there and feel free to share your ideas!! Get cooking!
*Only keep leftovers for about 4 days. If you don’t plan to eat it within that time, you can freeze it.