Have a plan<\/strong><\/span><\/h6>\nI create a flexible meal plan of four to five dinners that I can cook throughout the week. I create my plan the night before I go to the grocery store so I can make sure I have everything I need.<\/li>\n
- \n
Buy prepped or frozen vegetables<\/strong><\/span><\/h6>\nMy children always wanted to be a part of the cooking process in some way. I found it easier and safer with my little ones helping to have the vegetables prepared a head of time.\u00a0 If I had a nickel for every little finger I almost cut off\u2026\u00a0 Also, frozen vegetables were picked at the peak of ripeness and retain many of the health benefits of freshly picked produce.<\/li>\n
- \n
Defrost your protein ahead of time<\/strong><\/span><\/h6>\nMove your protein from the freezer to the refrigerator the night before you cook to allow it time to defrost.<\/li>\n
- \n
Find ways to cook using multiple methods at the same time<\/strong><\/span><\/h6>\nWhat in the world does that mean?\u00a0 \u00a0I may cook pork chops on the stove while the microwave heats up my rice.\u00a0 While the meat is cooking, I put my salad together.\u00a0 Voila!<\/li>\n
- \n
Wash dishes as you cook<\/strong><\/span><\/h6>\nOne of the hardest parts about eating at home is the cleanup.\u00a0 I have found some ways to cut corners.\u00a0 Vegetable steamer bags are a lifesaver for me.\u00a0 Heat up the veggies in the microwave, and throw the bag away.\u00a0 The same goes for slow cooker liners.\u00a0 I also line all my sheet trays with non-stick foil or parchment paper, so I do not have to scrub them clean afterward.<\/li>\n<\/ol>\n
To start, I wanted to share one of my favorite weeknight meals that cannot be simpler, and my kids enjoy it as well: Salmon with Edamame and Corn.\u00a0 To prepare, I move my salmon from the freezer to the fridge, the night before I cook it.\u00a0 Salmon is one of my favorite proteins because it cooks up so quickly, and it has incredible health benefits.\u00a0 For this recipe I typically use one skillet. I saut\u00e9 the veggies then the salmon. To speed things up, you could cook the veggies and salmon in two separate skillets.<\/p>\n
Salmon with Edamame and Corn<\/strong><\/span><\/h2>\n![\"\"](\"https:\/\/www.simmonsyoung.com\/PediatricDentalBlog\/wp-content\/uploads\/2021\/04\/IMG_0410-1-225x300.jpg\")
<\/p>\n
Ingredients:<\/strong><\/span><\/p>\n4 salmon fillets (4 oz each)
\n1 TBSP of olive oil
\nJuice of \u00bd lemon
\nSalt and pepper to taste<\/p>\n
1 TBSP of unsalted butter
\n6 oz of frozen corn (half of a bag)
\n8 oz of frozen mukimame (half of a bag of frozen shelled edamame)
\nSalt to taste<\/p>\n
Directions:<\/strong><\/span><\/p>\n
Buy prepped or frozen vegetables<\/strong><\/span><\/h6>\nMy children always wanted to be a part of the cooking process in some way. I found it easier and safer with my little ones helping to have the vegetables prepared a head of time.\u00a0 If I had a nickel for every little finger I almost cut off\u2026\u00a0 Also, frozen vegetables were picked at the peak of ripeness and retain many of the health benefits of freshly picked produce.<\/li>\n
- \n
Defrost your protein ahead of time<\/strong><\/span><\/h6>\nMove your protein from the freezer to the refrigerator the night before you cook to allow it time to defrost.<\/li>\n
- \n
Find ways to cook using multiple methods at the same time<\/strong><\/span><\/h6>\nWhat in the world does that mean?\u00a0 \u00a0I may cook pork chops on the stove while the microwave heats up my rice.\u00a0 While the meat is cooking, I put my salad together.\u00a0 Voila!<\/li>\n
- \n
Wash dishes as you cook<\/strong><\/span><\/h6>\nOne of the hardest parts about eating at home is the cleanup.\u00a0 I have found some ways to cut corners.\u00a0 Vegetable steamer bags are a lifesaver for me.\u00a0 Heat up the veggies in the microwave, and throw the bag away.\u00a0 The same goes for slow cooker liners.\u00a0 I also line all my sheet trays with non-stick foil or parchment paper, so I do not have to scrub them clean afterward.<\/li>\n<\/ol>\n
To start, I wanted to share one of my favorite weeknight meals that cannot be simpler, and my kids enjoy it as well: Salmon with Edamame and Corn.\u00a0 To prepare, I move my salmon from the freezer to the fridge, the night before I cook it.\u00a0 Salmon is one of my favorite proteins because it cooks up so quickly, and it has incredible health benefits.\u00a0 For this recipe I typically use one skillet. I saut\u00e9 the veggies then the salmon. To speed things up, you could cook the veggies and salmon in two separate skillets.<\/p>\n
Salmon with Edamame and Corn<\/strong><\/span><\/h2>\n<\/p>\n
Ingredients:<\/strong><\/span><\/p>\n4 salmon fillets (4 oz each)
\n1 TBSP of olive oil
\nJuice of \u00bd lemon
\nSalt and pepper to taste<\/p>\n
1 TBSP of unsalted butter
\n6 oz of frozen corn (half of a bag)
\n8 oz of frozen mukimame (half of a bag of frozen shelled edamame)
\nSalt to taste<\/p>\n
Directions:<\/strong><\/span><\/p>\n
Defrost your protein ahead of time<\/strong><\/span><\/h6>\nMove your protein from the freezer to the refrigerator the night before you cook to allow it time to defrost.<\/li>\n
- \n
Find ways to cook using multiple methods at the same time<\/strong><\/span><\/h6>\nWhat in the world does that mean?\u00a0 \u00a0I may cook pork chops on the stove while the microwave heats up my rice.\u00a0 While the meat is cooking, I put my salad together.\u00a0 Voila!<\/li>\n
- \n
Wash dishes as you cook<\/strong><\/span><\/h6>\nOne of the hardest parts about eating at home is the cleanup.\u00a0 I have found some ways to cut corners.\u00a0 Vegetable steamer bags are a lifesaver for me.\u00a0 Heat up the veggies in the microwave, and throw the bag away.\u00a0 The same goes for slow cooker liners.\u00a0 I also line all my sheet trays with non-stick foil or parchment paper, so I do not have to scrub them clean afterward.<\/li>\n<\/ol>\n
To start, I wanted to share one of my favorite weeknight meals that cannot be simpler, and my kids enjoy it as well: Salmon with Edamame and Corn.\u00a0 To prepare, I move my salmon from the freezer to the fridge, the night before I cook it.\u00a0 Salmon is one of my favorite proteins because it cooks up so quickly, and it has incredible health benefits.\u00a0 For this recipe I typically use one skillet. I saut\u00e9 the veggies then the salmon. To speed things up, you could cook the veggies and salmon in two separate skillets.<\/p>\n
Salmon with Edamame and Corn<\/strong><\/span><\/h2>\n<\/p>\n
Ingredients:<\/strong><\/span><\/p>\n4 salmon fillets (4 oz each)
\n1 TBSP of olive oil
\nJuice of \u00bd lemon
\nSalt and pepper to taste<\/p>\n
1 TBSP of unsalted butter
\n6 oz of frozen corn (half of a bag)
\n8 oz of frozen mukimame (half of a bag of frozen shelled edamame)
\nSalt to taste<\/p>\n
Directions:<\/strong><\/span><\/p>\n
Find ways to cook using multiple methods at the same time<\/strong><\/span><\/h6>\nWhat in the world does that mean?\u00a0 \u00a0I may cook pork chops on the stove while the microwave heats up my rice.\u00a0 While the meat is cooking, I put my salad together.\u00a0 Voila!<\/li>\n
- \n
Wash dishes as you cook<\/strong><\/span><\/h6>\nOne of the hardest parts about eating at home is the cleanup.\u00a0 I have found some ways to cut corners.\u00a0 Vegetable steamer bags are a lifesaver for me.\u00a0 Heat up the veggies in the microwave, and throw the bag away.\u00a0 The same goes for slow cooker liners.\u00a0 I also line all my sheet trays with non-stick foil or parchment paper, so I do not have to scrub them clean afterward.<\/li>\n<\/ol>\n
To start, I wanted to share one of my favorite weeknight meals that cannot be simpler, and my kids enjoy it as well: Salmon with Edamame and Corn.\u00a0 To prepare, I move my salmon from the freezer to the fridge, the night before I cook it.\u00a0 Salmon is one of my favorite proteins because it cooks up so quickly, and it has incredible health benefits.\u00a0 For this recipe I typically use one skillet. I saut\u00e9 the veggies then the salmon. To speed things up, you could cook the veggies and salmon in two separate skillets.<\/p>\n
Salmon with Edamame and Corn<\/strong><\/span><\/h2>\n<\/p>\n
Ingredients:<\/strong><\/span><\/p>\n4 salmon fillets (4 oz each)
\n1 TBSP of olive oil
\nJuice of \u00bd lemon
\nSalt and pepper to taste<\/p>\n
1 TBSP of unsalted butter
\n6 oz of frozen corn (half of a bag)
\n8 oz of frozen mukimame (half of a bag of frozen shelled edamame)
\nSalt to taste<\/p>\n
Directions:<\/strong><\/span><\/p>\n
Wash dishes as you cook<\/strong><\/span><\/h6>\nOne of the hardest parts about eating at home is the cleanup.\u00a0 I have found some ways to cut corners.\u00a0 Vegetable steamer bags are a lifesaver for me.\u00a0 Heat up the veggies in the microwave, and throw the bag away.\u00a0 The same goes for slow cooker liners.\u00a0 I also line all my sheet trays with non-stick foil or parchment paper, so I do not have to scrub them clean afterward.<\/li>\n<\/ol>\n
To start, I wanted to share one of my favorite weeknight meals that cannot be simpler, and my kids enjoy it as well: Salmon with Edamame and Corn.\u00a0 To prepare, I move my salmon from the freezer to the fridge, the night before I cook it.\u00a0 Salmon is one of my favorite proteins because it cooks up so quickly, and it has incredible health benefits.\u00a0 For this recipe I typically use one skillet. I saut\u00e9 the veggies then the salmon. To speed things up, you could cook the veggies and salmon in two separate skillets.<\/p>\n
Salmon with Edamame and Corn<\/strong><\/span><\/h2>\n<\/p>\n
Ingredients:<\/strong><\/span><\/p>\n4 salmon fillets (4 oz each)
\n1 TBSP of olive oil
\nJuice of \u00bd lemon
\nSalt and pepper to taste<\/p>\n
1 TBSP of unsalted butter
\n6 oz of frozen corn (half of a bag)
\n8 oz of frozen mukimame (half of a bag of frozen shelled edamame)
\nSalt to taste<\/p>\n
Directions:<\/strong><\/span><\/p>\n
<\/p>\n
Ingredients:<\/strong><\/span><\/p>\n 4 salmon fillets (4 oz each) 1 TBSP of unsalted butter Directions:<\/strong><\/span><\/p>\n
\n1 TBSP of olive oil
\nJuice of \u00bd lemon
\nSalt and pepper to taste<\/p>\n
\n6 oz of frozen corn (half of a bag)
\n8 oz of frozen mukimame (half of a bag of frozen shelled edamame)
\nSalt to taste<\/p>\n