Who has time to make a healthy dinner after a long day at work? This
is the actual reason most folks decide to snatch a fast meal at a junk
food eatery on the journey home from work. Junk food is
straightforward, no preparation and no work. Do you believe that folk
would eat more sensibly at dinnertime if they might have dinner
prepared and ready for eating in under thirty minutes?
Getting a healthy dinner prepared and on the table in under 30 mins
might not appear like a likely attainment to most people but it can be
done and without breaking too much of a sweat. There are a couple of
things that you can do to succeed in this healthful meal in less than
thirty mins and here are some tips on doing exactly that.
First it takes a little planning and making out a shopping list. Take
the list to the store with you and use it, but be flexible because you
never can say what the produce will look like, or when a completely
tasty food item calls out to you.
Another way to trim time is to have your recipes arranged so you know
where they are when you want them. If your recipes are in numerous
cookbooks, use tabs or stickies to find them. If you clip mag recipes,
tape them to construction paper and get them categorized so you can
make them into a kind of recipe book. For folks who are Web users,
have a favorites folder marked "Recipes", for all your recipes and
have a folder for each food group or category.
Now that your recipes are sorted out you need to organize your menus.
Go through your fave cookery book, or recipe file ( noted above ) and
select some dishes that you would like to include in your weekly
menus. Ensure you selected a selection of colors and textures. Do not
forget fat-free cheese to go with your fruit.
Use these menus to scribble up your shopping list. Mark down the page
of the recipe next to the meal so you can simply refer to it when
required. When you have a list that works rather well, photocopy it
and use it as a master ( make several copies and have these
available ).
Use a notebook for the shopping list and use the same notebook every
week. You'll have a handy record of your menus and your shopping list.
Prepare foods in advance and store them safely according to
nutritional suggestions till required. You can chop enough carrots for
all meals that week in one go, same with potatoes. You can even double
up on the meals and keep one frozen and ready as a quick snack for
later.

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