A Week’s Worth Of Tips For Empty Nesters
My former neighbor, Mary Young, a somewhat new empty nesters, remarked about how free she’s with her nine kids away from home. This feeling is usual. Joy Smith, the author of “The Empty Nest Cookbook,” encourages individuals to take advantage of it: “For the 1st time in years, you can cook only because you want to, not since you must. You have fewer people and palates to impress, so cook in manners you’ve never dared.”
1. Try new recipes. A majority of empty nesters say they enjoy exploring foods that their children wouldn’t usually eat, based on the July 2005 Pillsbury Empty Nester Survey.
2. Think smaller. With just the both of you at home, there’s little dependence on family-size packages.
3. Buy perishables with pride. To reduce spoilage, obtain only a few components of fruit and small levels of vegetables at the same time. Choose dairy and fresh meats while using the latest expiration date.
4. Maximise nutrition. Pick foods that give the most food for that bite. For example, broccoli (vitamins A and C), legumes (fibre) and fortified whole grain cereals like Whole Grain Total®. As you get older, you may need fewer calories, however, the same, or sometimes greater, numbers of essential nutrients.
5. Stock up on plastic containers. Prepare recipes that serve four or six and divide inside the extra into two-serving portions. Label, date and refrigerate or freeze.
6. Swap homemade dishes had a friend. It’s a good way to add variety to your menu.
7. Get a new gadget. A vacuum sealer seals out air and preserves the moisture and flavour from the original dish. “I seal and freeze leftovers in one-meal portions for fresh-tasting dinners anytime,” suggests Smith. “Reheat inside microwave or boil from the bag about the stovetop.”
This recipe makes four servings, two in the meantime and two for tomorrow.
Crunchy Garlic Chicken Breasts
11/3 cups Whole Grain Total® cereal
Two tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup skim milk
Two teaspoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon garlic powder
Four boneless skinless chicken breasts (about 11/4 lb)
1. Heat oven to 425°F. Spray 13×9-inch pan with cooking spray.
2. Crush cereal. In the shallow dish, stir together cereal, parsley and paprika. In another shallow dish, mix milk, chives, salt and garlic powder. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Spray the surface of chicken with cooking spray.
3. Bake uncovered 20 to 25 minutes or until juice of chicken is evident when the center of thickest part is cut.