What's For Dinner?

Saturday, March 1, 2008

by Heidi Diller, RD Albertsons Nutritionist (NAPSA)—Ah, the dreaded question. What’s for dinner? We've all experienced the chaos that happens around the dinner hour. Lack of mealtime planning usually leads to frustration and another night of pizza delivery. Getting a healthy dinner on the WA table (fast) doesn’t 7have to be a strug- gle. It just takes a little pre-planning. Start by taking the time to pencil out r a4 28) kT) a menufor the week Heidi Diller, RD and make a shopping Albertsons list. Do your shop__Nutritionist_ ping and stick the menu on the fridge. Each morning, quickly glance at the menu and take foods out of the freezer that need defrosting. The real key to a stress-free dinner houris flexibil- ity. If you planned on serving steamed green beans but run out of time—open up a can instead. I also love the new steamable frozen lines of vegetables. No chopping, quick prep and nofuss. Are the same old menus getting you down? Pick up a new cookbook or search for recipes online (allrecipes.com) and then incorporate a couple of new meals into your weekly plan. I like recipes that include pre-made components and can be pulled together in less than 30 minutes. Some of my favorite cookbook/ recipe sources are: “The Six O’Clock Scramble” by Aviva Goldfarb (www.the scramble.com) “Rotisserie Chickens to the Rescue!” by Carla Williams “Healthy Homestyle Cooking” by Evelyn Tribole * “Cooking Light” and “Eating Well” magazines. Other ideas? Remember that eggs aren’t just for breakfast; they’re great for quick dinners. Make an omelet and fill it with ham and cheese, then add chopped tomato, onions or mushrooms. Serve with a salad and a good loaf of whole wheat bread from the bakery department. Wraps are great and canbe filled with just about anything. For a Mexican wrap, cook ground beef or turkey, drain and add some chopped tomatoes, grated cheese, sour cream or guacamole. You can also fill wraps with heated tuna, corn kernels and little mayonnaise. Or scrambled eggs, chopped ham and tomatoes make a tasty “anytime” wrap. Leftover chicken, cheese and lettuce work great, too. Here is a delicious recipe that is easy, fast and healthy—my new family favorite: Skillet Chicken and Vegetables Serves 4. 20 minutes % cup Albertsons Light Italian Dressing (find one madewith olive oil) 2 cloves garlic, minced 4 small boneless, skinless chicken breasts 1 teaspoon dried basil leaves \Y% teaspoon black pepper 1-2 packages Albertsons Frozen Mixed Vegetables, thawed 2 tablespoons Albertsons Parmesan cheese, grated Uncle Ben’s Brown Rice (microwave and serve bag) Addlight dressing to a large skillet on medium-high heat. Add garlic and saut for one minute. Add chicken and season with basil leaves and pepper. Cook 4-5 minutes or until chicken is cooked through (165 degrees). Add vegetables to skillet. Cook 2-3 minutes or until vegetables are heated, stirring occasionally. Sprinkle with Parmesan cheese. Serve with a side of brownrice. Nutrition information per serving: Calories 300, total fat 4.5 g, sodium 380 mg wee eee eee eee eee eee eee STL eee eee eee eee eee Note to Editors: This story is most relevant to the following states: CA, WA, OR, ID, NV, UT:

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