I hate cooking!
There, I’ve said it. Except, to those closest to me, this isn’t a surprise. Back in high-school, when my friend came over and I tried to make us dinner, my grandmother stepped in and took over… even though I was only making macaroni and cheese. When my husband and I met, our dinners consisted of a rotation of an instant noodle soup, macaroni and cheese (clearly, a constant in my life), cereal and cream-cheese bagels.When it’s our turn to host Friday night Shabbat dinners, my Sister-in-law and Dad make the majority of the meal at their homes and just bring it over leaving me with the easy task of preparing soup and some side dishes only. I even have a magnet on my fridge that says “I kiss better than I cook” gifted to me by my Mother-in-law.
If opposites attract, my husband and I are an anomaly. We both like to eat but don’t enjoy cooking. When our kids came along, I picked up the slack and became head chef which forced a lot of change in my approach to cooking. It was one thing to not eat very well when it was my own choice, but a whole new responsibility providing my kids with adequate nutrition. At least until they are old enough to make their own food choices or cook for themselves, which ever one comes first.
The truth is, I wish I was a better cook or knew more about it. It’s something that I hope to work on once all of my kids are in school full-time. In the meantime, I have a few quick and easy meals to satisfy my hungry family. These few options are all loved by my whole family and come in handy especially after a long day when the last thing I want to think about is COOKING.
Pierogis, Corn and Salad
Bake pierogis according to package instructions (ready in about 10 minutes). Serve with Gay Lea Sour cream* & top with shredded cheese.
Serve pre-packaged kale salad (but hide the evidence; No one needs to know you didn’t slave over it).
Fish & Israeli Cuscus and Salad
In a small bowl, mix together mayonnaise, a small amount of dijon mustard and maple syrup. Spread marinade over fish (our preference is Salmon) and bake on 400 for 25 minutes.
Dice tomatoes, cucumbers and avocado into small pieces. Optional: green olives and mandarin orange slices. Dressing: half part olive-oil and half part rice vinegar. Squeeze a small amount of honey and Dijon mustard. Stir in dressing.
Cook Israeli cuscus according to package instructions
Breakfast for Dinner
Make eggs, any which way your kids will eat them. Mine prefer the boiled variety but we’ve recently gotten our oldest son into egg sandwiches (scrambled eggs between toast).
Serve with a side of vegetables (baby tomatoes, sliced cucumbers & avocadoes)
Optional: serve with beans
*Sour Cream is a good source of calcium and Gay Lea Sour Cream is a favourite in our house. I love that it’s Canadian but I also love the flavour. It’s available as Regular, Low Fat, Fat Free and Lactose Free. Sour cream can easily be incorporated into many dishes or can be used as dipping sauce for your favourite vegetables.
What is your go-to quick dinner recipe?
Disclosure: I am part of the Gay Lea Ambassador Campaign and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.