If you’re anything like me, it’s 3:00 pm, and you have no idea what’s for dinner. You could make meatballs and spaghetti, but, alas, you did not defrost the chopped meat, and you are on your way to do carpool, or still at work. So, it’s going to be Chinese take out, or pizza. NO MORE! (okay, maybe once in a while.) When I realized I couldn’t go on, flying by the seat of my pants in dinner world, I was determined to make the changes necessary to feed my family in the best possible way.
I strongly believe in the power of healthy food, and the importance of feeding our families a fresh, healthy dinner. If only someone else could put it on the table! Well, there is no one else. So, I decided to do my best to get my act together, and feel good about what I feed my family. Although advance planning is most helpful to getting this done, life gets in the way, and sometimes, okay, most of the time, dinner is thrown together at the last minute. I’ve realized it can still be fresh and healthy.
When your pantry and freezer are properly stocked, it just takes a little creativity. Sometimes all you need to do is fill in with a green salad, or veggies, and feel good that you are giving your family the best that you can.
Change is hard, so start small. Plan one night, or one week (then double up and freeze!) and don’t get overwhelmed. You don’t have to do it all, and you don’t have to do it perfectly. Sometimes, seeing something, anything, green on the table makes me happy.
We are all committed to getting our families to eat healthy. We all know how important it is. Some of us already know how to do it. Some of us do it on a regular basis. I hope you will join me as I share with you my ideas, recipes and and tips to get a fresh, healthy dinner on the table.
“We all eat, and it would be a sad waste of opportunity to eat badly.” – Anna Thomas
Okay, so let’s get down to business, what’s for dinner tonight? How about some pan grilled boneless chicken thighs. This is so easy and adaptable to many likes and dislikes. Just change the spices, or leave them out. Marinate for an hour or two, or for two minutes. Doesn’t matter, it comes out delicious:
I make four pounds of cutlets for my family of 6 (four teenage kids). Even if your family is smaller, consider making more, to have for a second night, to cut up into a salad, put in a pita, or freeze for another week.)
Pan Grilled Boneless Chicken Thighs
- 2-4 lbs skinned and boneless thighs
- 1/2 C. Lemon juice
- 1/3 C. Olive oil
- 4 Heaping Tbsp. zataar
Place chicken cutlets in a large plastic container. Combine lemon juice, oil and zataar, and pour over chicken. Marinate for as much time as you have (5 minutes, to 4 hours). Heat a grill pan on medium high flame. (I use two grill pans to save time.) Grill chicken for 8-9 minutes per side, until no longer pink inside. (Cut open to check!)You can serve this chicken alongside steamed broccoli, cut up into a salad of your choice, or cut up into a grain of your choice. See Pics.
Plated with steamed broccoli and roasted butternut squash
Cut up and toss chicken in a salad with quinoa.