Make home cooking easy with a kitchen makeover

Wednesday, October 13, 2010

Does your kitchen need a makeover?

If you want to be able to eat healthy every day and put out a meal fast, then it may be time for a kitchen makeover. Take this true/false test to see how you’re doing in the kitchen:

  1. T/F. I have enough food right now to make meals for the next two days.

  2. T/F. My knives are sharp enough to cut a tomato and big enough to cut a melon.

  3. T/F. I have a big, clean cutting board that doesn’t slip.

  4. T/F. I have enough room on the counter right now to make dinner without shuffling things.

  5. T/F. My freezer is full of food that my family enjoys.

If you answer false to more than one item above, you may need to consider a kitchen makeover.

Here are five ways most people’s kitchens sabotage their efforts to put out a healthy meal quickly and easily:

Here are some additional time-savers that may help make cooking quick and easy:

Here’s a “rush cooking” recipe for a speedy meal:

Chicken Mushroom Skillet

2 teaspoons canola oil

1 cup onion, chopped

1 cup sliced mushrooms

2 cups cooked chicken (or turkey) breast, without skin, cubed

2 cups frozen peas and carrots

2 cups uncooked ribbon noodles (preferably whole grain)

2 cups chicken broth (low sodium)

1/2 teaspoon granulated garlic

1/4 teaspoon dried thyme

1 bay leaf

Black pepper to taste.

Heat vegetable oil in large nonstick skillet over medium-high heat. Saute the chopped onions and mushrooms for a few minutes; then add the rest of the ingredients.

Bring to a boil. Lower heat and cover the pan. Simmer until the noodles are tender, about 8 to 10 minutes. Serve hot. Serve with a dark green salad. This recipe freezes well, so don’t be afraid to make extra and freeze the leftovers. Makes 4 servings.

— Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.