5 Sneaky Ways to Better Dinners at Home

cookingmenu planning
Written By Judy Doherty, MPS, PCII

 ??You make it?- instead of cooking every meal for older kids - tell them, ?you make it? - kids can learn to make their own healthy lunches for school, dinners and breakfast.

??Buffet?- they say that variety?and buffets increase consumption.?While that might?not be good for coconut?cream pie, roast beef and?yorkshire pudding, it is great?for salads, baby carrots,?steamed broccoli, cucumber?sticks - you get the picture. If?you prepare a fun buffet with?a big ?variety of veggies -?they will eat more and your?leftovers can be used the?next day.
??Roast it?- most items you?make can be put in the oven?and left to bake. An entire?dinner can go in the oven,?offering relief to a busy cook?and a wonderful aroma to a?house.
??10+10?- whenever we are?very busy and have to put?out a dinner fast, we use our?10+10 rule. 10 minutes and?cook pasta for 10 minutes.?The last 5 minutes get the?table set, the vegetables?cooked and the salads?made.
??Beans all day?- A crockpot?of beans makes bean nachos?for lunch/snacks and?bean burritos for dinner.
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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