We're all busier than ever these days. Work. Kids. School. Divorce. Life. Marriage. Aging parents. Bills. Social media. Project Runway (well maybe that's just me). The person who wrote this is a divorced, working, parent of two young children and the exchange really got me thinking.
Now, don't get me wrong - I was in no way judging anyone. My philosophy when it comes to food is everything in moderation. We eat plenty of things in our home that aren't exactly the healthiest. I just worry that we've all come to rely on convenience foods because we've been fooled into thinking they are an easy alternative to cooking every night. But when you measure the consequences of reliance on such foods (childhood obesity, increases in Type 2 Diabetes, rising BMIs, and so on), are they really "easier?"
Coincidentally it was recently revealed that 28% of Americans admit that they don't know how to cook. I firmly believe that armed with the right information and a decently stocked pantry cooking at home can be just as easy as these so-called convenience foods. If you can read and you can count you can cook. I promise. And I also promise that the feeling of satisfaction you get from watching someone eat something you made with your own two hands makes up for any parts that might not initially seem so "easy."
Easy Weeknight Chicken Kabobs
Yields 6-8 servings
These kabobs are a big hit with kids (who doesn't love food on a stick?). I usually throw together the marinade the night before I plan on making these so once dinner time rolls around all that's left is the cooking. I usually serve these with mini whole-wheat pitas, store bought tzatziki and a green salad with feta and olives.
1/4 c olive oil
Juice and zest of 1 lemon
1/2 tsp dried oregano
1 clove of garlic, smashed
salt and pepper to taste
3 lbs thick boneless chicken breast cut into 2" chunks
- Combine the olive oil, lemon juice and zest, oregano, garlic and salt and pepper in a large bowl. Mix well.
- Add in the chicken and be sure to coat well with the marinade. Cover and marinate for at least 4 hours and up to 24 hours in the refrigerator.
- Preheat a grill or broiler (if necessary).
- Thread the meat onto skewers leaving a little space between the pieces to allow air to circulate (if using wooden skewers soak them in water for a while before so they don't burn). You can also alternate the chicken with vegetables if you'd like. Some to consider: onion, mushrooms, peppers, zucchini, eggplant.
- Grill or broil the skewers, turning a few times throughout the cooking process, until they are cooked through (about 12-18 minutes depending on the heat of your grill or broiler).