by Andrea Yeager
Now that the kids and teens are back in school, their activities most likely have altered the family schedule. With not a lot of time to spend in the kitchen, how does a family avoid eating fast food every night?
Microwaves make meals in minutes and slow cookers have dinner waiting when the family can grab a bite. A home chef doesn’t have to be a Rachael Ray to turn out 30-minute meals conventionally either. Piquant pork kebabs can marinate overnight in the fridge and be placed on the grill or in the broiler the next day. When done, add brown or white rice for a complete meal in minutes.
A one-pot meal can be placed in the slow cooker and be ready for eating after work and school and before ballgames. How about a Chicken Azteca with black beans and corn? Add white or wheat soft tortillas and sliced avocados for a healthy and tasty meal.
Give these recipes a try for home-cooked meals when no one has time to spend in the kitchen.
PIQUANT PORK KEBABS
1 (12-ounce) jar apricot preserves
1 (8-ounce) bottle Russian salad dressing
1 envelope onion soup mix
1 1/2 pounds boneless pork, cut into 1-inch cubes
2 large zucchinis, cut into 1-inch pieces
4 large carrots, cut into 1-inch pieces
Steamed brown or white rice
Combine first 3 ingredients in bowl. Add meat and stir to coat thoroughly. Cover and marinate overnight in refrigerator. Prepare grill or use broiler. Alternate meat, carrots and zucchini on skewers. Cook while turning and basting frequently with marinade until meat is cooked through and carrots are tender. Serve kebabs on bed of steamed rice.
Source: “Too Busy to Cook?”
CHICKEN AZTECA
2 (15-ounce) cans of black beans, drained
4 cups frozen corn kernels
2 garlic cloves, minced
3/4 tsp. ground cumin
2 cups chunky salsa, divided
10 boneless, skinless chicken breast halves
12 ounces fat-free cream cheese, cubed
Combine beans, corn, garlic, cumin and half of salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa over top and cover. Cook on high 2 to 3 hours or on low 4-6 hours. Remove chicken and cut into bite-sized pieces. Return to cooker. Stir in cream cheese. Cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded Cheddar cheese and avocado slices if you wish. Can serve with tortillas.