During isolation we’ve been trying to make positives out of a challenge. More time outdoors, reading scripture, crafts and eating well over asking the refrigerator for help. But we’re starting to crack. That beloved series on Amazon is running out. The only popsicle stick you want to see is one with a mound of ice cream on it. Before reaching for another bag of chips take a socially-distant breath and consider your options. You could either eat and drink your way through quarantine or take a healthier approach, perhaps even pick up some new skills like preparing simple meals and using shared ingredients for a variety of dishes to learn the importance of rationing and unnecessary shopping trips.
Banish shambled thoughts when looking in the fridge and stock up on healthy options, making meals that satisfy.
Another consideration is to avoid meals that call for stacks of dishes to clean. Our hands have taken enough of a beating from being subjected to surgical scrubs from something as mundane as taking out the trash. Add on the cleanup and you’ll achieve a hard-labor effect to your skin. Try our one-pot meals with easy shortcuts to keep you energized and fit.
Easy Chicken and Noodles
Ingredients:
Box of favorite pasta
1 carrot, diced
4 sprigs of cilantro
2 medium pieces of pre-made grilled chicken
Bouillon cube
Cook pasta or noodles of your choice, drain and put aside. In the same pot, simmer carrots, cilantro and diced grilled chicken. Add in noodles with a bouillon cube and cover with half a cup of water (add more water of you want more of a soup consistency). Simmer for five minutes.
Serves 4
Minestrone
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 2 cups chopped seasonal vegetables, such as carrots, celery, broccoli and squash
- 1 garlic clove, chopped
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 table spoon fresh cilantro
- 1/2 teaspoon pepper
- 1 large can stewed tomatoes with liquid
- 4 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon fine sea salt
- 1 bay leaf
- 1/2 cup elbow pasta
- 1 can cannellini beans, rinsed and drained
Heat olive oil in a large pot over medium heat. Add the vegetables, tomato paste and a little salt and spices. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 4 to 5 minutes.
Pour in the diced tomatoes, broth and water. Add bay leaf. Season with freshly ground black pepper.
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot. Reduce heat as necessary to maintain a simmer.
Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the vegetables are tender.
Remove the pot from the heat, remove bay leaves.
Serves 6
Vegetable rice pilaf
Ingredients:
Box of Near East Rice
1 carrot
3 sprigs of cilantro
1 can of black beans, drained
Cook rice pilaf per package instructions, set aside. Sauté one diced carrot, beans and spices until translucent. Fold into rice and stir.
Pasta with seasoned portobellos
Ingredients:
Box of pasta
Can of stewed tomatoes
Portobello mushroom
2 sprigs of Cilantro
Parmesan cheese to taste
Cook a box of pasta of your choice. Drain. Mix in 1/2 a cup of stewed tomatoes, one sauced portobello mushroom and teaspoon of diced cilantro. Sprinkle with parmesan cheese. Mix.
Resources:
Rice pilaf: Near East
4-quart round cocette: Staub
Thee white mini cocttes: Staub
