Fall is the perfect time to enjoy wholesome meals, and quality food with real ingredients are key.
Katie Workman, author of Dinner Solved! and The Mom 100 Cookbook has some tips and tricks for busy families.
She says the kitchen is a nice place to carve out a little moment to talk with kids, even little kids. “They can whisk things, and dump things. Older kids can peel carrots and potatoes, they can crack eggs, they can maybe use an age-appropriate knife. And it’s a nice, quiet moment to get something done together and, of course, when kids are in the kitchen making something they’re more apt to try it later at the table,” Katie says.
Katie says everyone talks about stacking their pantry, but she also thinks about the freezer and refrigerator as extensions of the pantry. She suggests having frozen items like shrimp, peas, carrots, corn, and puff pastry in the freezer.
She always has things like shredded cheese, butter, milk, cream, eggs in the fridge as well.
Katie prepared three dishes on behalf of the National Frozen and Refrigerated Foods Association. The first is a vegetarian Sloppy Joe made with frozen vegetable crumbles, with a side of broccoli. The second dish is macaroni and cheese puffs. And the third dish is made with frozen shrimp and peas.
You can find the recipes on Katie’s website: www.themom100.com.
For more information, please visit: easyhomemeals.com.