WHY I don’t like to cook….

When I was a teen no problem. I loved whipping up homemade pizza, homemade pot pie, biscuits etc….now? Now I’m too exhausted to even think of lifting up a fork or turning on an oven.  My job mentally exhausts me. Though 90% of the time I sit at a desk….it’s the questions, time-sensitive type of cases, stress and whatnot that makes me a bag of jello when I come home. And my home has always been my sanctuary.

Thankfully, dear hubby can cook. For a man he really is quite good and I say that because dad’s only culinary skill was the backyard BBQ.

Irregardless, I need to quit taking advantage of said husband and really learn to embrace the kitchen.  Perhaps delving into new recipes, creating casseroles and other delectable delights might motivate me.  I just need a shot of adrenaline to keep me going.


I found the blog post below interesting and wanted to share:

There are only 2 rules to follow if you want to use the freezer or the phone to get dinner on the table: 

1) Make sure that whatever you purchase looks as much like real food as possible.

These days it’s just as easy to get a rotisserie chicken as it to buy some chicken nuggets.  Rotisserie chicken might not always be a nutritional winner but it does a decent job teaching kids to eat right because it looks like what it is. It tastes like what it is too.  You can’t say the same thing for nuggets, which don’t have the taste, texture, appearance or aroma of something that once clucked.

Remember this too: Gorton’s doesn’t just sell fish sticks. They also sell grilled fish fillets.

2) Rotate what you serve.

Variety isn’t just the spice of life; it’s also the key to teaching kids to eat right.  I know it’s easy to get into a rut when you’re tired and worn out, but if the delivery guy knows your name (or knows your standard order), take that as a cue to call around to someplace new.

Establishing variety as a foundation for meals is the key to expanding your kids’ culinary repertoires.   You don’t have to use new foods to build variety.  In fact, it works best if you start by rotating through a selection of old standards.  Just keep the set of offerings spinning.  Read House Building 101 for more on this topic.

If you’re worried about the nutritional quality of packaged foods …

1) Remember that anything you buy is probably as “good” as pizza or Chinese food.

  • One slice of pizza might seem like a deal, coming in at around 200 calories, but most pies deliver a hefty dose of salt and fat too.  More importantly, pizza does not have any real nutritional value and it reinforces your children’s desire for similarly stodgy stuff.  Read Pizza and Peas: The Untold Story.
  • One serving of Kids’ Lo Mein from P.F. Chang’s has 360 mg of sodium – a big chunk of your kid’s daily intake.  Read Salt: The New Fat.

2) Everyone knows that nutritionists recommend people eat a wide range of foods to maximize the assortment of nutrients they take in — Vitamin A here, protein there.  Well, no one should make packaged food the main staple, but when you do go down that road, eating a wide range of prepared foods minimizes the amount of “bad” stuff you consume too — fat one night, sodium another.  Read It Doesn’t Matter WHAT Your Kids Eat!

3) You can always augment packaged foods to dilute the bad stuff.

Throw a bag of frozen vegetables into canned soup to cut the sodium per serving.  Or do what I did last night: mix a bag of lettuce leaves with a bag of cole slaw mix to make a salad in under 5 minutes.  Don’t think salad will cut it with your kids?  Read Salad Days.




I also think preparing meals in advance is the sane way to go when you work 9-5 five days a week or in my case 6am-2:30pm most days.  Early to bed early to rise…yeah right!



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