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882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 116
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 216
SKILLS FOR EVERYDAY LIVING
Hoe-Ec 101
HEATHER SOLOS
BETTERWAY HOME
CINCINNATI OHIO
WWWBETTERWAYBOOKSCOM
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 316
Introduction 6
S983141c983156983145 1 C983148983141 It 1 Getting Started ools Secrets and the
Chemistry of Cleaning 10
2 Make It Manageable Flexible Scheduling 22
3 Te Lowdown Focus on Flooring 32
4 Kitchen Patrol Win the War Against Grease
Grime and Unintentional Science Projects 42
5 Te Great Bathroom Cleansing ubs oilets
and Rubber Gloves 54
6 Dining Rooms and Dusty Dens of Doom
Yes You Do Windows 68
7 Bedroom Antics Introducing Dust Mites
No One Sleeps Alone 80
S983141c983156983145 2 Wah It 8 Stains Sure You Didnrsquot Spill It 90
9 Odors Rolling Down the Window Is Not
Always an Option 100
10 Minor Garment Repair Beyond Dental Floss
and Staples 106
11 Laundry Te Worldrsquos Most Tankless Chore 112
C983156ets
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 416
S983141c983156983145 3 Fix It12 Te Bare Minimum Handyman Guide 124
13 When Good Appliances Go Bad Avoid
Minor Meltdowns 132
14 Plumbing Someone Jiggle the Handle Already 142
15 Trow Rugs and Posters Only Go So Far Fixing
Floors and Walls 152
S983141c983156983145 4 Cok It 16 Burned Water Terersquos Hope Yet 162
17 Outfit Your Kitchen Cookware and Small
Appliances 170
18 Recipe Rundown Deciphering erms and Basic
echniques 182 19 Pantry Principles Are You Ready for the Zombie
Apocalypse 198
20 Meal Planning Not Just for the Control Freaks 208
21 Substitutions Irsquoll Remember to Put It on the List
Promise 220
Appendix A Homemade Cleaning Solutions 232
Appendix B Dangerous Chemical Combinations 233
Appendix C Emergency Preparedness Checklist 234
Appendix D Measurements Conversion Charts 235
Index 236
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 516
Te 530 stare wersquove all done it You look into the cold unorgiving ridge
hoping something will peek out rom behind the condiments and say ldquoHi
Irsquom tasty meal and Irsquoll be ready in just ten minutesrdquo All too ofen the 530
stare leads to the six orsquoclock phone call ldquoIrsquod like to order a large rdquo
Menu plans arenrsquot just or the uptight or the amily o our Having a
plan helps a cook efficiently use her resources (time and money) to preparehealthy meals and that benefits singles couples and amilies alike
Fm N983141w D983150 H983137983138iCouch potatoes donrsquot turn into marathon runners overnight and while not
as strenuous a transition itrsquos still a big change to switch rom the drive-thru
to the dinner table Nutrition gurus and rugality experts look away or a
moment I you are new to cooking but must put a stop to your ast-ood
habit use convenience oods Did you hear that I just recommended din-
ners like Hamburger Helper or taco kits
For the first two weeks o your menu-planning endeavor the goal is to
get used to eating at your table Yes that thing buried underneath the bills
M983141 P983148983150g N Ju f Cto F983154983141983137ks
TWENTY
208
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 616
and overdue library books Your mission is to clean it off All o it Irsquoll wait
I your table is the household dumping ground yoursquoll just have to find a
new place or all that stuffmdashand this my riend can be an uphill battle so
be prepared
Next get a piece o paper a writing utensil o your choice and sit down
or ten minutes List the days o the week (no this isnrsquot the hard part but
a calendar could be helpul i you get stuck) and any activities that may
make meal preparation difficult In some households itrsquos sports activities
in others itrsquos rotating work shifs Te point is to not plan a difficult meal or
a busy night Allow one night or lefovers In our house we call it CORNClean Out Rerigerator Night Another night is a complete break rom
cooking As you gain experience with menu planning the night off may be
a meal pulled rom the reezer but or now rozen pizza or sandwiches fit
the bill
Tis method leaves a maximum o five dinners per week to plan
Remember these first two weeks are only about getting used to being in
the kitchen and dining room Donrsquot worry i the nutrition isnrsquot perectly
balanced Tis is just the first step I you can readmdashand you are right
now so stop shaking your headmdashyou can handle making spaghetti with
jarred sauce Add a couple rozen chicken patties and you have a cheaterrsquos
W983147983148y Me I983140983141 N 1 1 Cheeseburgers carrot raisin salad sweet potato wedges
2 Pulled pork barbecue over rice broccoli corn
3 Chicken thighs with soy and garlic fried rice green beans
4 una noodle casserole peas with garlic butter
5 Lemon rosemary roast chicken roasted potatoes
steamed vegetables
Please cook them according to the package directions
209
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 716
chicken Parmesan just like Mom used to make Jazz up premade salads
with hard-boiled eggs canned tuna or grilled chicken and shrimp Ground
bee and a packet o brown gravy can be served over egg noodles or instantmashed potatoes with corn or green beans Any o these meals can be put
together in under twenty minutes and are simply a matter o ollowing the
directions on the packages
Will these meals be served at the Four Seasons No but they are edible
and wonrsquot break the bank as you find your kitchen legs
Here are ten tips to successully expand your menu
1 Sit down with the grocery store circular to take advantage o sales
when planning the weekrsquos menu
2 I you are cooking or others donrsquot push your luck only introduce
one new ood item per week
3 Pay attention to the reactions o your audience I they hate the
black bean dish you tried this week try a different main ingredient
next time
4 Be open to suggestions
5 Different marinades make similar meals eel exotic Grilled chicken
with barbecue sauce is nothing like chicken with an Asian mari-
nade Additionally using the same marinade on a variety o meatscan liven up a menu Te same goes or sauces and rubs
6 Vary your sides Similar entrees can eel entirely different i they are
served with noodles instead o mashed potatoes or sweet potatoes
instead o broccoli
A983155k Exp Talk to people at farmers markets to find easy recipes for in-season ingredients
Many times the stand operators have a brochure with suggestions take advan-
tage of their experience
210
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 816
7 Learn to make soup Itrsquos simple economical and there are hundreds
o variations that can be created rom ingredients ound in the aver-
age rerigerator reezer and pantry It also is a abulous way to use
lefovers
8 I you are new to cooking avoid ancy cooking magazines Some are
great but others call or exotic ingredients that a beginner cook may
not have on hand In rural areas some o the ingredients may be
difficult to find
9 Peruse other menus Tere are many online communities where
people share their menu plans Tey can be ound by doing an on-line search or the term ldquoMenu Planrdquo
10 Tink o your avorite menu items when eating out Set a goal to
master a similar recipe Even a beginner cook can quickly learn to
outdo many middle-o-the-road chain restaurants
Outline your plan and hang it in an obvious location Remember that
it is simply a guide to help you avoid the drive-thru Each night beore
bed glance at the menu and make sure nothing needs to be done the night
beore I have kicked mysel many times or orgetting to get meat rom the
reezer or to soak dried beans A little orethought will help you avoid un-
necessary hassle
Or they are overly complicated or esoteric because the magazines ran through the simple every-
day dishes years ago Just look at some of the article titles ldquoFifteen Fantastic Kale Dishesrdquo
W983147983148y Me I983140983141 N 2 1 Ribs pasta salad roasted broccoli
2 Reubens cream of broccoli soup sliced apples
3 White chicken chili cornbread
4 Spaghetti with marinara yellow squash sauteeacuted
with garlic
5 Frittata (a crustless quiche) tossed salad
211
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 916
Tis recipe can be doubled or tripled depending on the size of your cookware
and the amount of bones availableools needed large pot colander large bowl
Nice to have cheesecloth skimmer
Ingredients
1ndash2 lbs various chicken bones (wing tips backs carcass) + contents of the gib-
let bag if thatrsquos available (except the liver which looks like raw red meat)
3 cloves of garlic
6 peppercorns
1 large carrot scrubbed and cut into chunks
2 ribs celery washed cut into chunks with the leaves
1 bay leaf
1 onion peeled washed and cut into quarters
6 cups of cold water
oss all the chicken bits into your large pot then add everything else urn the
heat to medium high and bring to a full boil Skim off the foam that forms
Ten turn the heat down to low and keep it at a simmer for at least one hour it
doesnrsquot need any attention
Remove the pot from the heat and pour through two layers of cheesecloth
(or a sieve strainer or colander) into a large bowl Scoop out any bits For even
better stock gather the corners of the cheesecloth and form a sack Give it a few
minutes to cool off enough to handle then squeeze every last drop into your
large bowl
Set the stock aside for a moment and scrub out your pot Tatrsquos fun isnrsquot it
Pour the stock back into the clean pot bring to a steady simmer and let the
stock cook down until it is half of its original volume
Donrsquot underestimate the flavor improvement provided by substitutingvegetable chicken or beef stock (or broth) for water when cooking vegetables
or rice If you use store-bought stock or bouillon keep an eye on your overall
sodium consumption Use the lower sodium alternatives whenever possible
S983156983151983139k
212
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1016
A H983141y d Va983145983141d Me Once eating at home has become habit itrsquos time to start looking at ways to
streamline the process and create a healthy and varied menu When plan-ning a weekrsquos menu first plan the main dishes Ten go back and fill in the
corners with appropriate side items While usion cuisine is all the rage in
some high-end restaurants try to center a meal on complementary flavors
chicken and rice pork and apples fish and chips kibbles and bitsmdashwait
not that last one
Aim or two sides per meal with at least one simple vegetable (steamed
or raw) or salad Casseroles count as both main dish and one side and i
they are packed with vegetables they can count as all three
Keep a rein on the number o starches you serve whether they are o
the pasta rice potato or corn variety I one o these items is used in the
main dish substitute legumes or steamed vegetables or the usual sides
For example i rice is in the main dish try lentil pila on the side instead o
potatoes
Sometimes reaching or the same vegetables several times through the
course o a week is A-OK I everyone in the house loves roasted broccoli
by all means serve it requently
Colorful Equals Nutritional
Add vegetables to your rice dishes Instead o serving plain rice try rice and
peas ried rice or Spanish rice which provide a lot more flavor than the
plain version
When planning meals keep in mind that color is a big deal As a rule o
thumb try to never serve a pale meal I you make ettucini alredo serve
N Eff E983160tRaw vegetables make a great addition to a soup and sandwich night
Howrsquos that for no effort
213
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 216
SKILLS FOR EVERYDAY LIVING
Hoe-Ec 101
HEATHER SOLOS
BETTERWAY HOME
CINCINNATI OHIO
WWWBETTERWAYBOOKSCOM
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 316
Introduction 6
S983141c983156983145 1 C983148983141 It 1 Getting Started ools Secrets and the
Chemistry of Cleaning 10
2 Make It Manageable Flexible Scheduling 22
3 Te Lowdown Focus on Flooring 32
4 Kitchen Patrol Win the War Against Grease
Grime and Unintentional Science Projects 42
5 Te Great Bathroom Cleansing ubs oilets
and Rubber Gloves 54
6 Dining Rooms and Dusty Dens of Doom
Yes You Do Windows 68
7 Bedroom Antics Introducing Dust Mites
No One Sleeps Alone 80
S983141c983156983145 2 Wah It 8 Stains Sure You Didnrsquot Spill It 90
9 Odors Rolling Down the Window Is Not
Always an Option 100
10 Minor Garment Repair Beyond Dental Floss
and Staples 106
11 Laundry Te Worldrsquos Most Tankless Chore 112
C983156ets
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 416
S983141c983156983145 3 Fix It12 Te Bare Minimum Handyman Guide 124
13 When Good Appliances Go Bad Avoid
Minor Meltdowns 132
14 Plumbing Someone Jiggle the Handle Already 142
15 Trow Rugs and Posters Only Go So Far Fixing
Floors and Walls 152
S983141c983156983145 4 Cok It 16 Burned Water Terersquos Hope Yet 162
17 Outfit Your Kitchen Cookware and Small
Appliances 170
18 Recipe Rundown Deciphering erms and Basic
echniques 182 19 Pantry Principles Are You Ready for the Zombie
Apocalypse 198
20 Meal Planning Not Just for the Control Freaks 208
21 Substitutions Irsquoll Remember to Put It on the List
Promise 220
Appendix A Homemade Cleaning Solutions 232
Appendix B Dangerous Chemical Combinations 233
Appendix C Emergency Preparedness Checklist 234
Appendix D Measurements Conversion Charts 235
Index 236
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 516
Te 530 stare wersquove all done it You look into the cold unorgiving ridge
hoping something will peek out rom behind the condiments and say ldquoHi
Irsquom tasty meal and Irsquoll be ready in just ten minutesrdquo All too ofen the 530
stare leads to the six orsquoclock phone call ldquoIrsquod like to order a large rdquo
Menu plans arenrsquot just or the uptight or the amily o our Having a
plan helps a cook efficiently use her resources (time and money) to preparehealthy meals and that benefits singles couples and amilies alike
Fm N983141w D983150 H983137983138iCouch potatoes donrsquot turn into marathon runners overnight and while not
as strenuous a transition itrsquos still a big change to switch rom the drive-thru
to the dinner table Nutrition gurus and rugality experts look away or a
moment I you are new to cooking but must put a stop to your ast-ood
habit use convenience oods Did you hear that I just recommended din-
ners like Hamburger Helper or taco kits
For the first two weeks o your menu-planning endeavor the goal is to
get used to eating at your table Yes that thing buried underneath the bills
M983141 P983148983150g N Ju f Cto F983154983141983137ks
TWENTY
208
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 616
and overdue library books Your mission is to clean it off All o it Irsquoll wait
I your table is the household dumping ground yoursquoll just have to find a
new place or all that stuffmdashand this my riend can be an uphill battle so
be prepared
Next get a piece o paper a writing utensil o your choice and sit down
or ten minutes List the days o the week (no this isnrsquot the hard part but
a calendar could be helpul i you get stuck) and any activities that may
make meal preparation difficult In some households itrsquos sports activities
in others itrsquos rotating work shifs Te point is to not plan a difficult meal or
a busy night Allow one night or lefovers In our house we call it CORNClean Out Rerigerator Night Another night is a complete break rom
cooking As you gain experience with menu planning the night off may be
a meal pulled rom the reezer but or now rozen pizza or sandwiches fit
the bill
Tis method leaves a maximum o five dinners per week to plan
Remember these first two weeks are only about getting used to being in
the kitchen and dining room Donrsquot worry i the nutrition isnrsquot perectly
balanced Tis is just the first step I you can readmdashand you are right
now so stop shaking your headmdashyou can handle making spaghetti with
jarred sauce Add a couple rozen chicken patties and you have a cheaterrsquos
W983147983148y Me I983140983141 N 1 1 Cheeseburgers carrot raisin salad sweet potato wedges
2 Pulled pork barbecue over rice broccoli corn
3 Chicken thighs with soy and garlic fried rice green beans
4 una noodle casserole peas with garlic butter
5 Lemon rosemary roast chicken roasted potatoes
steamed vegetables
Please cook them according to the package directions
209
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 716
chicken Parmesan just like Mom used to make Jazz up premade salads
with hard-boiled eggs canned tuna or grilled chicken and shrimp Ground
bee and a packet o brown gravy can be served over egg noodles or instantmashed potatoes with corn or green beans Any o these meals can be put
together in under twenty minutes and are simply a matter o ollowing the
directions on the packages
Will these meals be served at the Four Seasons No but they are edible
and wonrsquot break the bank as you find your kitchen legs
Here are ten tips to successully expand your menu
1 Sit down with the grocery store circular to take advantage o sales
when planning the weekrsquos menu
2 I you are cooking or others donrsquot push your luck only introduce
one new ood item per week
3 Pay attention to the reactions o your audience I they hate the
black bean dish you tried this week try a different main ingredient
next time
4 Be open to suggestions
5 Different marinades make similar meals eel exotic Grilled chicken
with barbecue sauce is nothing like chicken with an Asian mari-
nade Additionally using the same marinade on a variety o meatscan liven up a menu Te same goes or sauces and rubs
6 Vary your sides Similar entrees can eel entirely different i they are
served with noodles instead o mashed potatoes or sweet potatoes
instead o broccoli
A983155k Exp Talk to people at farmers markets to find easy recipes for in-season ingredients
Many times the stand operators have a brochure with suggestions take advan-
tage of their experience
210
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 816
7 Learn to make soup Itrsquos simple economical and there are hundreds
o variations that can be created rom ingredients ound in the aver-
age rerigerator reezer and pantry It also is a abulous way to use
lefovers
8 I you are new to cooking avoid ancy cooking magazines Some are
great but others call or exotic ingredients that a beginner cook may
not have on hand In rural areas some o the ingredients may be
difficult to find
9 Peruse other menus Tere are many online communities where
people share their menu plans Tey can be ound by doing an on-line search or the term ldquoMenu Planrdquo
10 Tink o your avorite menu items when eating out Set a goal to
master a similar recipe Even a beginner cook can quickly learn to
outdo many middle-o-the-road chain restaurants
Outline your plan and hang it in an obvious location Remember that
it is simply a guide to help you avoid the drive-thru Each night beore
bed glance at the menu and make sure nothing needs to be done the night
beore I have kicked mysel many times or orgetting to get meat rom the
reezer or to soak dried beans A little orethought will help you avoid un-
necessary hassle
Or they are overly complicated or esoteric because the magazines ran through the simple every-
day dishes years ago Just look at some of the article titles ldquoFifteen Fantastic Kale Dishesrdquo
W983147983148y Me I983140983141 N 2 1 Ribs pasta salad roasted broccoli
2 Reubens cream of broccoli soup sliced apples
3 White chicken chili cornbread
4 Spaghetti with marinara yellow squash sauteeacuted
with garlic
5 Frittata (a crustless quiche) tossed salad
211
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httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 916
Tis recipe can be doubled or tripled depending on the size of your cookware
and the amount of bones availableools needed large pot colander large bowl
Nice to have cheesecloth skimmer
Ingredients
1ndash2 lbs various chicken bones (wing tips backs carcass) + contents of the gib-
let bag if thatrsquos available (except the liver which looks like raw red meat)
3 cloves of garlic
6 peppercorns
1 large carrot scrubbed and cut into chunks
2 ribs celery washed cut into chunks with the leaves
1 bay leaf
1 onion peeled washed and cut into quarters
6 cups of cold water
oss all the chicken bits into your large pot then add everything else urn the
heat to medium high and bring to a full boil Skim off the foam that forms
Ten turn the heat down to low and keep it at a simmer for at least one hour it
doesnrsquot need any attention
Remove the pot from the heat and pour through two layers of cheesecloth
(or a sieve strainer or colander) into a large bowl Scoop out any bits For even
better stock gather the corners of the cheesecloth and form a sack Give it a few
minutes to cool off enough to handle then squeeze every last drop into your
large bowl
Set the stock aside for a moment and scrub out your pot Tatrsquos fun isnrsquot it
Pour the stock back into the clean pot bring to a steady simmer and let the
stock cook down until it is half of its original volume
Donrsquot underestimate the flavor improvement provided by substitutingvegetable chicken or beef stock (or broth) for water when cooking vegetables
or rice If you use store-bought stock or bouillon keep an eye on your overall
sodium consumption Use the lower sodium alternatives whenever possible
S983156983151983139k
212
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1016
A H983141y d Va983145983141d Me Once eating at home has become habit itrsquos time to start looking at ways to
streamline the process and create a healthy and varied menu When plan-ning a weekrsquos menu first plan the main dishes Ten go back and fill in the
corners with appropriate side items While usion cuisine is all the rage in
some high-end restaurants try to center a meal on complementary flavors
chicken and rice pork and apples fish and chips kibbles and bitsmdashwait
not that last one
Aim or two sides per meal with at least one simple vegetable (steamed
or raw) or salad Casseroles count as both main dish and one side and i
they are packed with vegetables they can count as all three
Keep a rein on the number o starches you serve whether they are o
the pasta rice potato or corn variety I one o these items is used in the
main dish substitute legumes or steamed vegetables or the usual sides
For example i rice is in the main dish try lentil pila on the side instead o
potatoes
Sometimes reaching or the same vegetables several times through the
course o a week is A-OK I everyone in the house loves roasted broccoli
by all means serve it requently
Colorful Equals Nutritional
Add vegetables to your rice dishes Instead o serving plain rice try rice and
peas ried rice or Spanish rice which provide a lot more flavor than the
plain version
When planning meals keep in mind that color is a big deal As a rule o
thumb try to never serve a pale meal I you make ettucini alredo serve
N Eff E983160tRaw vegetables make a great addition to a soup and sandwich night
Howrsquos that for no effort
213
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
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httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 316
Introduction 6
S983141c983156983145 1 C983148983141 It 1 Getting Started ools Secrets and the
Chemistry of Cleaning 10
2 Make It Manageable Flexible Scheduling 22
3 Te Lowdown Focus on Flooring 32
4 Kitchen Patrol Win the War Against Grease
Grime and Unintentional Science Projects 42
5 Te Great Bathroom Cleansing ubs oilets
and Rubber Gloves 54
6 Dining Rooms and Dusty Dens of Doom
Yes You Do Windows 68
7 Bedroom Antics Introducing Dust Mites
No One Sleeps Alone 80
S983141c983156983145 2 Wah It 8 Stains Sure You Didnrsquot Spill It 90
9 Odors Rolling Down the Window Is Not
Always an Option 100
10 Minor Garment Repair Beyond Dental Floss
and Staples 106
11 Laundry Te Worldrsquos Most Tankless Chore 112
C983156ets
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 416
S983141c983156983145 3 Fix It12 Te Bare Minimum Handyman Guide 124
13 When Good Appliances Go Bad Avoid
Minor Meltdowns 132
14 Plumbing Someone Jiggle the Handle Already 142
15 Trow Rugs and Posters Only Go So Far Fixing
Floors and Walls 152
S983141c983156983145 4 Cok It 16 Burned Water Terersquos Hope Yet 162
17 Outfit Your Kitchen Cookware and Small
Appliances 170
18 Recipe Rundown Deciphering erms and Basic
echniques 182 19 Pantry Principles Are You Ready for the Zombie
Apocalypse 198
20 Meal Planning Not Just for the Control Freaks 208
21 Substitutions Irsquoll Remember to Put It on the List
Promise 220
Appendix A Homemade Cleaning Solutions 232
Appendix B Dangerous Chemical Combinations 233
Appendix C Emergency Preparedness Checklist 234
Appendix D Measurements Conversion Charts 235
Index 236
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 516
Te 530 stare wersquove all done it You look into the cold unorgiving ridge
hoping something will peek out rom behind the condiments and say ldquoHi
Irsquom tasty meal and Irsquoll be ready in just ten minutesrdquo All too ofen the 530
stare leads to the six orsquoclock phone call ldquoIrsquod like to order a large rdquo
Menu plans arenrsquot just or the uptight or the amily o our Having a
plan helps a cook efficiently use her resources (time and money) to preparehealthy meals and that benefits singles couples and amilies alike
Fm N983141w D983150 H983137983138iCouch potatoes donrsquot turn into marathon runners overnight and while not
as strenuous a transition itrsquos still a big change to switch rom the drive-thru
to the dinner table Nutrition gurus and rugality experts look away or a
moment I you are new to cooking but must put a stop to your ast-ood
habit use convenience oods Did you hear that I just recommended din-
ners like Hamburger Helper or taco kits
For the first two weeks o your menu-planning endeavor the goal is to
get used to eating at your table Yes that thing buried underneath the bills
M983141 P983148983150g N Ju f Cto F983154983141983137ks
TWENTY
208
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 616
and overdue library books Your mission is to clean it off All o it Irsquoll wait
I your table is the household dumping ground yoursquoll just have to find a
new place or all that stuffmdashand this my riend can be an uphill battle so
be prepared
Next get a piece o paper a writing utensil o your choice and sit down
or ten minutes List the days o the week (no this isnrsquot the hard part but
a calendar could be helpul i you get stuck) and any activities that may
make meal preparation difficult In some households itrsquos sports activities
in others itrsquos rotating work shifs Te point is to not plan a difficult meal or
a busy night Allow one night or lefovers In our house we call it CORNClean Out Rerigerator Night Another night is a complete break rom
cooking As you gain experience with menu planning the night off may be
a meal pulled rom the reezer but or now rozen pizza or sandwiches fit
the bill
Tis method leaves a maximum o five dinners per week to plan
Remember these first two weeks are only about getting used to being in
the kitchen and dining room Donrsquot worry i the nutrition isnrsquot perectly
balanced Tis is just the first step I you can readmdashand you are right
now so stop shaking your headmdashyou can handle making spaghetti with
jarred sauce Add a couple rozen chicken patties and you have a cheaterrsquos
W983147983148y Me I983140983141 N 1 1 Cheeseburgers carrot raisin salad sweet potato wedges
2 Pulled pork barbecue over rice broccoli corn
3 Chicken thighs with soy and garlic fried rice green beans
4 una noodle casserole peas with garlic butter
5 Lemon rosemary roast chicken roasted potatoes
steamed vegetables
Please cook them according to the package directions
209
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 716
chicken Parmesan just like Mom used to make Jazz up premade salads
with hard-boiled eggs canned tuna or grilled chicken and shrimp Ground
bee and a packet o brown gravy can be served over egg noodles or instantmashed potatoes with corn or green beans Any o these meals can be put
together in under twenty minutes and are simply a matter o ollowing the
directions on the packages
Will these meals be served at the Four Seasons No but they are edible
and wonrsquot break the bank as you find your kitchen legs
Here are ten tips to successully expand your menu
1 Sit down with the grocery store circular to take advantage o sales
when planning the weekrsquos menu
2 I you are cooking or others donrsquot push your luck only introduce
one new ood item per week
3 Pay attention to the reactions o your audience I they hate the
black bean dish you tried this week try a different main ingredient
next time
4 Be open to suggestions
5 Different marinades make similar meals eel exotic Grilled chicken
with barbecue sauce is nothing like chicken with an Asian mari-
nade Additionally using the same marinade on a variety o meatscan liven up a menu Te same goes or sauces and rubs
6 Vary your sides Similar entrees can eel entirely different i they are
served with noodles instead o mashed potatoes or sweet potatoes
instead o broccoli
A983155k Exp Talk to people at farmers markets to find easy recipes for in-season ingredients
Many times the stand operators have a brochure with suggestions take advan-
tage of their experience
210
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 816
7 Learn to make soup Itrsquos simple economical and there are hundreds
o variations that can be created rom ingredients ound in the aver-
age rerigerator reezer and pantry It also is a abulous way to use
lefovers
8 I you are new to cooking avoid ancy cooking magazines Some are
great but others call or exotic ingredients that a beginner cook may
not have on hand In rural areas some o the ingredients may be
difficult to find
9 Peruse other menus Tere are many online communities where
people share their menu plans Tey can be ound by doing an on-line search or the term ldquoMenu Planrdquo
10 Tink o your avorite menu items when eating out Set a goal to
master a similar recipe Even a beginner cook can quickly learn to
outdo many middle-o-the-road chain restaurants
Outline your plan and hang it in an obvious location Remember that
it is simply a guide to help you avoid the drive-thru Each night beore
bed glance at the menu and make sure nothing needs to be done the night
beore I have kicked mysel many times or orgetting to get meat rom the
reezer or to soak dried beans A little orethought will help you avoid un-
necessary hassle
Or they are overly complicated or esoteric because the magazines ran through the simple every-
day dishes years ago Just look at some of the article titles ldquoFifteen Fantastic Kale Dishesrdquo
W983147983148y Me I983140983141 N 2 1 Ribs pasta salad roasted broccoli
2 Reubens cream of broccoli soup sliced apples
3 White chicken chili cornbread
4 Spaghetti with marinara yellow squash sauteeacuted
with garlic
5 Frittata (a crustless quiche) tossed salad
211
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 916
Tis recipe can be doubled or tripled depending on the size of your cookware
and the amount of bones availableools needed large pot colander large bowl
Nice to have cheesecloth skimmer
Ingredients
1ndash2 lbs various chicken bones (wing tips backs carcass) + contents of the gib-
let bag if thatrsquos available (except the liver which looks like raw red meat)
3 cloves of garlic
6 peppercorns
1 large carrot scrubbed and cut into chunks
2 ribs celery washed cut into chunks with the leaves
1 bay leaf
1 onion peeled washed and cut into quarters
6 cups of cold water
oss all the chicken bits into your large pot then add everything else urn the
heat to medium high and bring to a full boil Skim off the foam that forms
Ten turn the heat down to low and keep it at a simmer for at least one hour it
doesnrsquot need any attention
Remove the pot from the heat and pour through two layers of cheesecloth
(or a sieve strainer or colander) into a large bowl Scoop out any bits For even
better stock gather the corners of the cheesecloth and form a sack Give it a few
minutes to cool off enough to handle then squeeze every last drop into your
large bowl
Set the stock aside for a moment and scrub out your pot Tatrsquos fun isnrsquot it
Pour the stock back into the clean pot bring to a steady simmer and let the
stock cook down until it is half of its original volume
Donrsquot underestimate the flavor improvement provided by substitutingvegetable chicken or beef stock (or broth) for water when cooking vegetables
or rice If you use store-bought stock or bouillon keep an eye on your overall
sodium consumption Use the lower sodium alternatives whenever possible
S983156983151983139k
212
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1016
A H983141y d Va983145983141d Me Once eating at home has become habit itrsquos time to start looking at ways to
streamline the process and create a healthy and varied menu When plan-ning a weekrsquos menu first plan the main dishes Ten go back and fill in the
corners with appropriate side items While usion cuisine is all the rage in
some high-end restaurants try to center a meal on complementary flavors
chicken and rice pork and apples fish and chips kibbles and bitsmdashwait
not that last one
Aim or two sides per meal with at least one simple vegetable (steamed
or raw) or salad Casseroles count as both main dish and one side and i
they are packed with vegetables they can count as all three
Keep a rein on the number o starches you serve whether they are o
the pasta rice potato or corn variety I one o these items is used in the
main dish substitute legumes or steamed vegetables or the usual sides
For example i rice is in the main dish try lentil pila on the side instead o
potatoes
Sometimes reaching or the same vegetables several times through the
course o a week is A-OK I everyone in the house loves roasted broccoli
by all means serve it requently
Colorful Equals Nutritional
Add vegetables to your rice dishes Instead o serving plain rice try rice and
peas ried rice or Spanish rice which provide a lot more flavor than the
plain version
When planning meals keep in mind that color is a big deal As a rule o
thumb try to never serve a pale meal I you make ettucini alredo serve
N Eff E983160tRaw vegetables make a great addition to a soup and sandwich night
Howrsquos that for no effort
213
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
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httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 416
S983141c983156983145 3 Fix It12 Te Bare Minimum Handyman Guide 124
13 When Good Appliances Go Bad Avoid
Minor Meltdowns 132
14 Plumbing Someone Jiggle the Handle Already 142
15 Trow Rugs and Posters Only Go So Far Fixing
Floors and Walls 152
S983141c983156983145 4 Cok It 16 Burned Water Terersquos Hope Yet 162
17 Outfit Your Kitchen Cookware and Small
Appliances 170
18 Recipe Rundown Deciphering erms and Basic
echniques 182 19 Pantry Principles Are You Ready for the Zombie
Apocalypse 198
20 Meal Planning Not Just for the Control Freaks 208
21 Substitutions Irsquoll Remember to Put It on the List
Promise 220
Appendix A Homemade Cleaning Solutions 232
Appendix B Dangerous Chemical Combinations 233
Appendix C Emergency Preparedness Checklist 234
Appendix D Measurements Conversion Charts 235
Index 236
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 516
Te 530 stare wersquove all done it You look into the cold unorgiving ridge
hoping something will peek out rom behind the condiments and say ldquoHi
Irsquom tasty meal and Irsquoll be ready in just ten minutesrdquo All too ofen the 530
stare leads to the six orsquoclock phone call ldquoIrsquod like to order a large rdquo
Menu plans arenrsquot just or the uptight or the amily o our Having a
plan helps a cook efficiently use her resources (time and money) to preparehealthy meals and that benefits singles couples and amilies alike
Fm N983141w D983150 H983137983138iCouch potatoes donrsquot turn into marathon runners overnight and while not
as strenuous a transition itrsquos still a big change to switch rom the drive-thru
to the dinner table Nutrition gurus and rugality experts look away or a
moment I you are new to cooking but must put a stop to your ast-ood
habit use convenience oods Did you hear that I just recommended din-
ners like Hamburger Helper or taco kits
For the first two weeks o your menu-planning endeavor the goal is to
get used to eating at your table Yes that thing buried underneath the bills
M983141 P983148983150g N Ju f Cto F983154983141983137ks
TWENTY
208
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 616
and overdue library books Your mission is to clean it off All o it Irsquoll wait
I your table is the household dumping ground yoursquoll just have to find a
new place or all that stuffmdashand this my riend can be an uphill battle so
be prepared
Next get a piece o paper a writing utensil o your choice and sit down
or ten minutes List the days o the week (no this isnrsquot the hard part but
a calendar could be helpul i you get stuck) and any activities that may
make meal preparation difficult In some households itrsquos sports activities
in others itrsquos rotating work shifs Te point is to not plan a difficult meal or
a busy night Allow one night or lefovers In our house we call it CORNClean Out Rerigerator Night Another night is a complete break rom
cooking As you gain experience with menu planning the night off may be
a meal pulled rom the reezer but or now rozen pizza or sandwiches fit
the bill
Tis method leaves a maximum o five dinners per week to plan
Remember these first two weeks are only about getting used to being in
the kitchen and dining room Donrsquot worry i the nutrition isnrsquot perectly
balanced Tis is just the first step I you can readmdashand you are right
now so stop shaking your headmdashyou can handle making spaghetti with
jarred sauce Add a couple rozen chicken patties and you have a cheaterrsquos
W983147983148y Me I983140983141 N 1 1 Cheeseburgers carrot raisin salad sweet potato wedges
2 Pulled pork barbecue over rice broccoli corn
3 Chicken thighs with soy and garlic fried rice green beans
4 una noodle casserole peas with garlic butter
5 Lemon rosemary roast chicken roasted potatoes
steamed vegetables
Please cook them according to the package directions
209
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 716
chicken Parmesan just like Mom used to make Jazz up premade salads
with hard-boiled eggs canned tuna or grilled chicken and shrimp Ground
bee and a packet o brown gravy can be served over egg noodles or instantmashed potatoes with corn or green beans Any o these meals can be put
together in under twenty minutes and are simply a matter o ollowing the
directions on the packages
Will these meals be served at the Four Seasons No but they are edible
and wonrsquot break the bank as you find your kitchen legs
Here are ten tips to successully expand your menu
1 Sit down with the grocery store circular to take advantage o sales
when planning the weekrsquos menu
2 I you are cooking or others donrsquot push your luck only introduce
one new ood item per week
3 Pay attention to the reactions o your audience I they hate the
black bean dish you tried this week try a different main ingredient
next time
4 Be open to suggestions
5 Different marinades make similar meals eel exotic Grilled chicken
with barbecue sauce is nothing like chicken with an Asian mari-
nade Additionally using the same marinade on a variety o meatscan liven up a menu Te same goes or sauces and rubs
6 Vary your sides Similar entrees can eel entirely different i they are
served with noodles instead o mashed potatoes or sweet potatoes
instead o broccoli
A983155k Exp Talk to people at farmers markets to find easy recipes for in-season ingredients
Many times the stand operators have a brochure with suggestions take advan-
tage of their experience
210
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 816
7 Learn to make soup Itrsquos simple economical and there are hundreds
o variations that can be created rom ingredients ound in the aver-
age rerigerator reezer and pantry It also is a abulous way to use
lefovers
8 I you are new to cooking avoid ancy cooking magazines Some are
great but others call or exotic ingredients that a beginner cook may
not have on hand In rural areas some o the ingredients may be
difficult to find
9 Peruse other menus Tere are many online communities where
people share their menu plans Tey can be ound by doing an on-line search or the term ldquoMenu Planrdquo
10 Tink o your avorite menu items when eating out Set a goal to
master a similar recipe Even a beginner cook can quickly learn to
outdo many middle-o-the-road chain restaurants
Outline your plan and hang it in an obvious location Remember that
it is simply a guide to help you avoid the drive-thru Each night beore
bed glance at the menu and make sure nothing needs to be done the night
beore I have kicked mysel many times or orgetting to get meat rom the
reezer or to soak dried beans A little orethought will help you avoid un-
necessary hassle
Or they are overly complicated or esoteric because the magazines ran through the simple every-
day dishes years ago Just look at some of the article titles ldquoFifteen Fantastic Kale Dishesrdquo
W983147983148y Me I983140983141 N 2 1 Ribs pasta salad roasted broccoli
2 Reubens cream of broccoli soup sliced apples
3 White chicken chili cornbread
4 Spaghetti with marinara yellow squash sauteeacuted
with garlic
5 Frittata (a crustless quiche) tossed salad
211
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httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 916
Tis recipe can be doubled or tripled depending on the size of your cookware
and the amount of bones availableools needed large pot colander large bowl
Nice to have cheesecloth skimmer
Ingredients
1ndash2 lbs various chicken bones (wing tips backs carcass) + contents of the gib-
let bag if thatrsquos available (except the liver which looks like raw red meat)
3 cloves of garlic
6 peppercorns
1 large carrot scrubbed and cut into chunks
2 ribs celery washed cut into chunks with the leaves
1 bay leaf
1 onion peeled washed and cut into quarters
6 cups of cold water
oss all the chicken bits into your large pot then add everything else urn the
heat to medium high and bring to a full boil Skim off the foam that forms
Ten turn the heat down to low and keep it at a simmer for at least one hour it
doesnrsquot need any attention
Remove the pot from the heat and pour through two layers of cheesecloth
(or a sieve strainer or colander) into a large bowl Scoop out any bits For even
better stock gather the corners of the cheesecloth and form a sack Give it a few
minutes to cool off enough to handle then squeeze every last drop into your
large bowl
Set the stock aside for a moment and scrub out your pot Tatrsquos fun isnrsquot it
Pour the stock back into the clean pot bring to a steady simmer and let the
stock cook down until it is half of its original volume
Donrsquot underestimate the flavor improvement provided by substitutingvegetable chicken or beef stock (or broth) for water when cooking vegetables
or rice If you use store-bought stock or bouillon keep an eye on your overall
sodium consumption Use the lower sodium alternatives whenever possible
S983156983151983139k
212
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1016
A H983141y d Va983145983141d Me Once eating at home has become habit itrsquos time to start looking at ways to
streamline the process and create a healthy and varied menu When plan-ning a weekrsquos menu first plan the main dishes Ten go back and fill in the
corners with appropriate side items While usion cuisine is all the rage in
some high-end restaurants try to center a meal on complementary flavors
chicken and rice pork and apples fish and chips kibbles and bitsmdashwait
not that last one
Aim or two sides per meal with at least one simple vegetable (steamed
or raw) or salad Casseroles count as both main dish and one side and i
they are packed with vegetables they can count as all three
Keep a rein on the number o starches you serve whether they are o
the pasta rice potato or corn variety I one o these items is used in the
main dish substitute legumes or steamed vegetables or the usual sides
For example i rice is in the main dish try lentil pila on the side instead o
potatoes
Sometimes reaching or the same vegetables several times through the
course o a week is A-OK I everyone in the house loves roasted broccoli
by all means serve it requently
Colorful Equals Nutritional
Add vegetables to your rice dishes Instead o serving plain rice try rice and
peas ried rice or Spanish rice which provide a lot more flavor than the
plain version
When planning meals keep in mind that color is a big deal As a rule o
thumb try to never serve a pale meal I you make ettucini alredo serve
N Eff E983160tRaw vegetables make a great addition to a soup and sandwich night
Howrsquos that for no effort
213
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 516
Te 530 stare wersquove all done it You look into the cold unorgiving ridge
hoping something will peek out rom behind the condiments and say ldquoHi
Irsquom tasty meal and Irsquoll be ready in just ten minutesrdquo All too ofen the 530
stare leads to the six orsquoclock phone call ldquoIrsquod like to order a large rdquo
Menu plans arenrsquot just or the uptight or the amily o our Having a
plan helps a cook efficiently use her resources (time and money) to preparehealthy meals and that benefits singles couples and amilies alike
Fm N983141w D983150 H983137983138iCouch potatoes donrsquot turn into marathon runners overnight and while not
as strenuous a transition itrsquos still a big change to switch rom the drive-thru
to the dinner table Nutrition gurus and rugality experts look away or a
moment I you are new to cooking but must put a stop to your ast-ood
habit use convenience oods Did you hear that I just recommended din-
ners like Hamburger Helper or taco kits
For the first two weeks o your menu-planning endeavor the goal is to
get used to eating at your table Yes that thing buried underneath the bills
M983141 P983148983150g N Ju f Cto F983154983141983137ks
TWENTY
208
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 616
and overdue library books Your mission is to clean it off All o it Irsquoll wait
I your table is the household dumping ground yoursquoll just have to find a
new place or all that stuffmdashand this my riend can be an uphill battle so
be prepared
Next get a piece o paper a writing utensil o your choice and sit down
or ten minutes List the days o the week (no this isnrsquot the hard part but
a calendar could be helpul i you get stuck) and any activities that may
make meal preparation difficult In some households itrsquos sports activities
in others itrsquos rotating work shifs Te point is to not plan a difficult meal or
a busy night Allow one night or lefovers In our house we call it CORNClean Out Rerigerator Night Another night is a complete break rom
cooking As you gain experience with menu planning the night off may be
a meal pulled rom the reezer but or now rozen pizza or sandwiches fit
the bill
Tis method leaves a maximum o five dinners per week to plan
Remember these first two weeks are only about getting used to being in
the kitchen and dining room Donrsquot worry i the nutrition isnrsquot perectly
balanced Tis is just the first step I you can readmdashand you are right
now so stop shaking your headmdashyou can handle making spaghetti with
jarred sauce Add a couple rozen chicken patties and you have a cheaterrsquos
W983147983148y Me I983140983141 N 1 1 Cheeseburgers carrot raisin salad sweet potato wedges
2 Pulled pork barbecue over rice broccoli corn
3 Chicken thighs with soy and garlic fried rice green beans
4 una noodle casserole peas with garlic butter
5 Lemon rosemary roast chicken roasted potatoes
steamed vegetables
Please cook them according to the package directions
209
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 716
chicken Parmesan just like Mom used to make Jazz up premade salads
with hard-boiled eggs canned tuna or grilled chicken and shrimp Ground
bee and a packet o brown gravy can be served over egg noodles or instantmashed potatoes with corn or green beans Any o these meals can be put
together in under twenty minutes and are simply a matter o ollowing the
directions on the packages
Will these meals be served at the Four Seasons No but they are edible
and wonrsquot break the bank as you find your kitchen legs
Here are ten tips to successully expand your menu
1 Sit down with the grocery store circular to take advantage o sales
when planning the weekrsquos menu
2 I you are cooking or others donrsquot push your luck only introduce
one new ood item per week
3 Pay attention to the reactions o your audience I they hate the
black bean dish you tried this week try a different main ingredient
next time
4 Be open to suggestions
5 Different marinades make similar meals eel exotic Grilled chicken
with barbecue sauce is nothing like chicken with an Asian mari-
nade Additionally using the same marinade on a variety o meatscan liven up a menu Te same goes or sauces and rubs
6 Vary your sides Similar entrees can eel entirely different i they are
served with noodles instead o mashed potatoes or sweet potatoes
instead o broccoli
A983155k Exp Talk to people at farmers markets to find easy recipes for in-season ingredients
Many times the stand operators have a brochure with suggestions take advan-
tage of their experience
210
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 816
7 Learn to make soup Itrsquos simple economical and there are hundreds
o variations that can be created rom ingredients ound in the aver-
age rerigerator reezer and pantry It also is a abulous way to use
lefovers
8 I you are new to cooking avoid ancy cooking magazines Some are
great but others call or exotic ingredients that a beginner cook may
not have on hand In rural areas some o the ingredients may be
difficult to find
9 Peruse other menus Tere are many online communities where
people share their menu plans Tey can be ound by doing an on-line search or the term ldquoMenu Planrdquo
10 Tink o your avorite menu items when eating out Set a goal to
master a similar recipe Even a beginner cook can quickly learn to
outdo many middle-o-the-road chain restaurants
Outline your plan and hang it in an obvious location Remember that
it is simply a guide to help you avoid the drive-thru Each night beore
bed glance at the menu and make sure nothing needs to be done the night
beore I have kicked mysel many times or orgetting to get meat rom the
reezer or to soak dried beans A little orethought will help you avoid un-
necessary hassle
Or they are overly complicated or esoteric because the magazines ran through the simple every-
day dishes years ago Just look at some of the article titles ldquoFifteen Fantastic Kale Dishesrdquo
W983147983148y Me I983140983141 N 2 1 Ribs pasta salad roasted broccoli
2 Reubens cream of broccoli soup sliced apples
3 White chicken chili cornbread
4 Spaghetti with marinara yellow squash sauteeacuted
with garlic
5 Frittata (a crustless quiche) tossed salad
211
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 916
Tis recipe can be doubled or tripled depending on the size of your cookware
and the amount of bones availableools needed large pot colander large bowl
Nice to have cheesecloth skimmer
Ingredients
1ndash2 lbs various chicken bones (wing tips backs carcass) + contents of the gib-
let bag if thatrsquos available (except the liver which looks like raw red meat)
3 cloves of garlic
6 peppercorns
1 large carrot scrubbed and cut into chunks
2 ribs celery washed cut into chunks with the leaves
1 bay leaf
1 onion peeled washed and cut into quarters
6 cups of cold water
oss all the chicken bits into your large pot then add everything else urn the
heat to medium high and bring to a full boil Skim off the foam that forms
Ten turn the heat down to low and keep it at a simmer for at least one hour it
doesnrsquot need any attention
Remove the pot from the heat and pour through two layers of cheesecloth
(or a sieve strainer or colander) into a large bowl Scoop out any bits For even
better stock gather the corners of the cheesecloth and form a sack Give it a few
minutes to cool off enough to handle then squeeze every last drop into your
large bowl
Set the stock aside for a moment and scrub out your pot Tatrsquos fun isnrsquot it
Pour the stock back into the clean pot bring to a steady simmer and let the
stock cook down until it is half of its original volume
Donrsquot underestimate the flavor improvement provided by substitutingvegetable chicken or beef stock (or broth) for water when cooking vegetables
or rice If you use store-bought stock or bouillon keep an eye on your overall
sodium consumption Use the lower sodium alternatives whenever possible
S983156983151983139k
212
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1016
A H983141y d Va983145983141d Me Once eating at home has become habit itrsquos time to start looking at ways to
streamline the process and create a healthy and varied menu When plan-ning a weekrsquos menu first plan the main dishes Ten go back and fill in the
corners with appropriate side items While usion cuisine is all the rage in
some high-end restaurants try to center a meal on complementary flavors
chicken and rice pork and apples fish and chips kibbles and bitsmdashwait
not that last one
Aim or two sides per meal with at least one simple vegetable (steamed
or raw) or salad Casseroles count as both main dish and one side and i
they are packed with vegetables they can count as all three
Keep a rein on the number o starches you serve whether they are o
the pasta rice potato or corn variety I one o these items is used in the
main dish substitute legumes or steamed vegetables or the usual sides
For example i rice is in the main dish try lentil pila on the side instead o
potatoes
Sometimes reaching or the same vegetables several times through the
course o a week is A-OK I everyone in the house loves roasted broccoli
by all means serve it requently
Colorful Equals Nutritional
Add vegetables to your rice dishes Instead o serving plain rice try rice and
peas ried rice or Spanish rice which provide a lot more flavor than the
plain version
When planning meals keep in mind that color is a big deal As a rule o
thumb try to never serve a pale meal I you make ettucini alredo serve
N Eff E983160tRaw vegetables make a great addition to a soup and sandwich night
Howrsquos that for no effort
213
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 616
and overdue library books Your mission is to clean it off All o it Irsquoll wait
I your table is the household dumping ground yoursquoll just have to find a
new place or all that stuffmdashand this my riend can be an uphill battle so
be prepared
Next get a piece o paper a writing utensil o your choice and sit down
or ten minutes List the days o the week (no this isnrsquot the hard part but
a calendar could be helpul i you get stuck) and any activities that may
make meal preparation difficult In some households itrsquos sports activities
in others itrsquos rotating work shifs Te point is to not plan a difficult meal or
a busy night Allow one night or lefovers In our house we call it CORNClean Out Rerigerator Night Another night is a complete break rom
cooking As you gain experience with menu planning the night off may be
a meal pulled rom the reezer but or now rozen pizza or sandwiches fit
the bill
Tis method leaves a maximum o five dinners per week to plan
Remember these first two weeks are only about getting used to being in
the kitchen and dining room Donrsquot worry i the nutrition isnrsquot perectly
balanced Tis is just the first step I you can readmdashand you are right
now so stop shaking your headmdashyou can handle making spaghetti with
jarred sauce Add a couple rozen chicken patties and you have a cheaterrsquos
W983147983148y Me I983140983141 N 1 1 Cheeseburgers carrot raisin salad sweet potato wedges
2 Pulled pork barbecue over rice broccoli corn
3 Chicken thighs with soy and garlic fried rice green beans
4 una noodle casserole peas with garlic butter
5 Lemon rosemary roast chicken roasted potatoes
steamed vegetables
Please cook them according to the package directions
209
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 716
chicken Parmesan just like Mom used to make Jazz up premade salads
with hard-boiled eggs canned tuna or grilled chicken and shrimp Ground
bee and a packet o brown gravy can be served over egg noodles or instantmashed potatoes with corn or green beans Any o these meals can be put
together in under twenty minutes and are simply a matter o ollowing the
directions on the packages
Will these meals be served at the Four Seasons No but they are edible
and wonrsquot break the bank as you find your kitchen legs
Here are ten tips to successully expand your menu
1 Sit down with the grocery store circular to take advantage o sales
when planning the weekrsquos menu
2 I you are cooking or others donrsquot push your luck only introduce
one new ood item per week
3 Pay attention to the reactions o your audience I they hate the
black bean dish you tried this week try a different main ingredient
next time
4 Be open to suggestions
5 Different marinades make similar meals eel exotic Grilled chicken
with barbecue sauce is nothing like chicken with an Asian mari-
nade Additionally using the same marinade on a variety o meatscan liven up a menu Te same goes or sauces and rubs
6 Vary your sides Similar entrees can eel entirely different i they are
served with noodles instead o mashed potatoes or sweet potatoes
instead o broccoli
A983155k Exp Talk to people at farmers markets to find easy recipes for in-season ingredients
Many times the stand operators have a brochure with suggestions take advan-
tage of their experience
210
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 816
7 Learn to make soup Itrsquos simple economical and there are hundreds
o variations that can be created rom ingredients ound in the aver-
age rerigerator reezer and pantry It also is a abulous way to use
lefovers
8 I you are new to cooking avoid ancy cooking magazines Some are
great but others call or exotic ingredients that a beginner cook may
not have on hand In rural areas some o the ingredients may be
difficult to find
9 Peruse other menus Tere are many online communities where
people share their menu plans Tey can be ound by doing an on-line search or the term ldquoMenu Planrdquo
10 Tink o your avorite menu items when eating out Set a goal to
master a similar recipe Even a beginner cook can quickly learn to
outdo many middle-o-the-road chain restaurants
Outline your plan and hang it in an obvious location Remember that
it is simply a guide to help you avoid the drive-thru Each night beore
bed glance at the menu and make sure nothing needs to be done the night
beore I have kicked mysel many times or orgetting to get meat rom the
reezer or to soak dried beans A little orethought will help you avoid un-
necessary hassle
Or they are overly complicated or esoteric because the magazines ran through the simple every-
day dishes years ago Just look at some of the article titles ldquoFifteen Fantastic Kale Dishesrdquo
W983147983148y Me I983140983141 N 2 1 Ribs pasta salad roasted broccoli
2 Reubens cream of broccoli soup sliced apples
3 White chicken chili cornbread
4 Spaghetti with marinara yellow squash sauteeacuted
with garlic
5 Frittata (a crustless quiche) tossed salad
211
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 916
Tis recipe can be doubled or tripled depending on the size of your cookware
and the amount of bones availableools needed large pot colander large bowl
Nice to have cheesecloth skimmer
Ingredients
1ndash2 lbs various chicken bones (wing tips backs carcass) + contents of the gib-
let bag if thatrsquos available (except the liver which looks like raw red meat)
3 cloves of garlic
6 peppercorns
1 large carrot scrubbed and cut into chunks
2 ribs celery washed cut into chunks with the leaves
1 bay leaf
1 onion peeled washed and cut into quarters
6 cups of cold water
oss all the chicken bits into your large pot then add everything else urn the
heat to medium high and bring to a full boil Skim off the foam that forms
Ten turn the heat down to low and keep it at a simmer for at least one hour it
doesnrsquot need any attention
Remove the pot from the heat and pour through two layers of cheesecloth
(or a sieve strainer or colander) into a large bowl Scoop out any bits For even
better stock gather the corners of the cheesecloth and form a sack Give it a few
minutes to cool off enough to handle then squeeze every last drop into your
large bowl
Set the stock aside for a moment and scrub out your pot Tatrsquos fun isnrsquot it
Pour the stock back into the clean pot bring to a steady simmer and let the
stock cook down until it is half of its original volume
Donrsquot underestimate the flavor improvement provided by substitutingvegetable chicken or beef stock (or broth) for water when cooking vegetables
or rice If you use store-bought stock or bouillon keep an eye on your overall
sodium consumption Use the lower sodium alternatives whenever possible
S983156983151983139k
212
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1016
A H983141y d Va983145983141d Me Once eating at home has become habit itrsquos time to start looking at ways to
streamline the process and create a healthy and varied menu When plan-ning a weekrsquos menu first plan the main dishes Ten go back and fill in the
corners with appropriate side items While usion cuisine is all the rage in
some high-end restaurants try to center a meal on complementary flavors
chicken and rice pork and apples fish and chips kibbles and bitsmdashwait
not that last one
Aim or two sides per meal with at least one simple vegetable (steamed
or raw) or salad Casseroles count as both main dish and one side and i
they are packed with vegetables they can count as all three
Keep a rein on the number o starches you serve whether they are o
the pasta rice potato or corn variety I one o these items is used in the
main dish substitute legumes or steamed vegetables or the usual sides
For example i rice is in the main dish try lentil pila on the side instead o
potatoes
Sometimes reaching or the same vegetables several times through the
course o a week is A-OK I everyone in the house loves roasted broccoli
by all means serve it requently
Colorful Equals Nutritional
Add vegetables to your rice dishes Instead o serving plain rice try rice and
peas ried rice or Spanish rice which provide a lot more flavor than the
plain version
When planning meals keep in mind that color is a big deal As a rule o
thumb try to never serve a pale meal I you make ettucini alredo serve
N Eff E983160tRaw vegetables make a great addition to a soup and sandwich night
Howrsquos that for no effort
213
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 716
chicken Parmesan just like Mom used to make Jazz up premade salads
with hard-boiled eggs canned tuna or grilled chicken and shrimp Ground
bee and a packet o brown gravy can be served over egg noodles or instantmashed potatoes with corn or green beans Any o these meals can be put
together in under twenty minutes and are simply a matter o ollowing the
directions on the packages
Will these meals be served at the Four Seasons No but they are edible
and wonrsquot break the bank as you find your kitchen legs
Here are ten tips to successully expand your menu
1 Sit down with the grocery store circular to take advantage o sales
when planning the weekrsquos menu
2 I you are cooking or others donrsquot push your luck only introduce
one new ood item per week
3 Pay attention to the reactions o your audience I they hate the
black bean dish you tried this week try a different main ingredient
next time
4 Be open to suggestions
5 Different marinades make similar meals eel exotic Grilled chicken
with barbecue sauce is nothing like chicken with an Asian mari-
nade Additionally using the same marinade on a variety o meatscan liven up a menu Te same goes or sauces and rubs
6 Vary your sides Similar entrees can eel entirely different i they are
served with noodles instead o mashed potatoes or sweet potatoes
instead o broccoli
A983155k Exp Talk to people at farmers markets to find easy recipes for in-season ingredients
Many times the stand operators have a brochure with suggestions take advan-
tage of their experience
210
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 816
7 Learn to make soup Itrsquos simple economical and there are hundreds
o variations that can be created rom ingredients ound in the aver-
age rerigerator reezer and pantry It also is a abulous way to use
lefovers
8 I you are new to cooking avoid ancy cooking magazines Some are
great but others call or exotic ingredients that a beginner cook may
not have on hand In rural areas some o the ingredients may be
difficult to find
9 Peruse other menus Tere are many online communities where
people share their menu plans Tey can be ound by doing an on-line search or the term ldquoMenu Planrdquo
10 Tink o your avorite menu items when eating out Set a goal to
master a similar recipe Even a beginner cook can quickly learn to
outdo many middle-o-the-road chain restaurants
Outline your plan and hang it in an obvious location Remember that
it is simply a guide to help you avoid the drive-thru Each night beore
bed glance at the menu and make sure nothing needs to be done the night
beore I have kicked mysel many times or orgetting to get meat rom the
reezer or to soak dried beans A little orethought will help you avoid un-
necessary hassle
Or they are overly complicated or esoteric because the magazines ran through the simple every-
day dishes years ago Just look at some of the article titles ldquoFifteen Fantastic Kale Dishesrdquo
W983147983148y Me I983140983141 N 2 1 Ribs pasta salad roasted broccoli
2 Reubens cream of broccoli soup sliced apples
3 White chicken chili cornbread
4 Spaghetti with marinara yellow squash sauteeacuted
with garlic
5 Frittata (a crustless quiche) tossed salad
211
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 916
Tis recipe can be doubled or tripled depending on the size of your cookware
and the amount of bones availableools needed large pot colander large bowl
Nice to have cheesecloth skimmer
Ingredients
1ndash2 lbs various chicken bones (wing tips backs carcass) + contents of the gib-
let bag if thatrsquos available (except the liver which looks like raw red meat)
3 cloves of garlic
6 peppercorns
1 large carrot scrubbed and cut into chunks
2 ribs celery washed cut into chunks with the leaves
1 bay leaf
1 onion peeled washed and cut into quarters
6 cups of cold water
oss all the chicken bits into your large pot then add everything else urn the
heat to medium high and bring to a full boil Skim off the foam that forms
Ten turn the heat down to low and keep it at a simmer for at least one hour it
doesnrsquot need any attention
Remove the pot from the heat and pour through two layers of cheesecloth
(or a sieve strainer or colander) into a large bowl Scoop out any bits For even
better stock gather the corners of the cheesecloth and form a sack Give it a few
minutes to cool off enough to handle then squeeze every last drop into your
large bowl
Set the stock aside for a moment and scrub out your pot Tatrsquos fun isnrsquot it
Pour the stock back into the clean pot bring to a steady simmer and let the
stock cook down until it is half of its original volume
Donrsquot underestimate the flavor improvement provided by substitutingvegetable chicken or beef stock (or broth) for water when cooking vegetables
or rice If you use store-bought stock or bouillon keep an eye on your overall
sodium consumption Use the lower sodium alternatives whenever possible
S983156983151983139k
212
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1016
A H983141y d Va983145983141d Me Once eating at home has become habit itrsquos time to start looking at ways to
streamline the process and create a healthy and varied menu When plan-ning a weekrsquos menu first plan the main dishes Ten go back and fill in the
corners with appropriate side items While usion cuisine is all the rage in
some high-end restaurants try to center a meal on complementary flavors
chicken and rice pork and apples fish and chips kibbles and bitsmdashwait
not that last one
Aim or two sides per meal with at least one simple vegetable (steamed
or raw) or salad Casseroles count as both main dish and one side and i
they are packed with vegetables they can count as all three
Keep a rein on the number o starches you serve whether they are o
the pasta rice potato or corn variety I one o these items is used in the
main dish substitute legumes or steamed vegetables or the usual sides
For example i rice is in the main dish try lentil pila on the side instead o
potatoes
Sometimes reaching or the same vegetables several times through the
course o a week is A-OK I everyone in the house loves roasted broccoli
by all means serve it requently
Colorful Equals Nutritional
Add vegetables to your rice dishes Instead o serving plain rice try rice and
peas ried rice or Spanish rice which provide a lot more flavor than the
plain version
When planning meals keep in mind that color is a big deal As a rule o
thumb try to never serve a pale meal I you make ettucini alredo serve
N Eff E983160tRaw vegetables make a great addition to a soup and sandwich night
Howrsquos that for no effort
213
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 816
7 Learn to make soup Itrsquos simple economical and there are hundreds
o variations that can be created rom ingredients ound in the aver-
age rerigerator reezer and pantry It also is a abulous way to use
lefovers
8 I you are new to cooking avoid ancy cooking magazines Some are
great but others call or exotic ingredients that a beginner cook may
not have on hand In rural areas some o the ingredients may be
difficult to find
9 Peruse other menus Tere are many online communities where
people share their menu plans Tey can be ound by doing an on-line search or the term ldquoMenu Planrdquo
10 Tink o your avorite menu items when eating out Set a goal to
master a similar recipe Even a beginner cook can quickly learn to
outdo many middle-o-the-road chain restaurants
Outline your plan and hang it in an obvious location Remember that
it is simply a guide to help you avoid the drive-thru Each night beore
bed glance at the menu and make sure nothing needs to be done the night
beore I have kicked mysel many times or orgetting to get meat rom the
reezer or to soak dried beans A little orethought will help you avoid un-
necessary hassle
Or they are overly complicated or esoteric because the magazines ran through the simple every-
day dishes years ago Just look at some of the article titles ldquoFifteen Fantastic Kale Dishesrdquo
W983147983148y Me I983140983141 N 2 1 Ribs pasta salad roasted broccoli
2 Reubens cream of broccoli soup sliced apples
3 White chicken chili cornbread
4 Spaghetti with marinara yellow squash sauteeacuted
with garlic
5 Frittata (a crustless quiche) tossed salad
211
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 916
Tis recipe can be doubled or tripled depending on the size of your cookware
and the amount of bones availableools needed large pot colander large bowl
Nice to have cheesecloth skimmer
Ingredients
1ndash2 lbs various chicken bones (wing tips backs carcass) + contents of the gib-
let bag if thatrsquos available (except the liver which looks like raw red meat)
3 cloves of garlic
6 peppercorns
1 large carrot scrubbed and cut into chunks
2 ribs celery washed cut into chunks with the leaves
1 bay leaf
1 onion peeled washed and cut into quarters
6 cups of cold water
oss all the chicken bits into your large pot then add everything else urn the
heat to medium high and bring to a full boil Skim off the foam that forms
Ten turn the heat down to low and keep it at a simmer for at least one hour it
doesnrsquot need any attention
Remove the pot from the heat and pour through two layers of cheesecloth
(or a sieve strainer or colander) into a large bowl Scoop out any bits For even
better stock gather the corners of the cheesecloth and form a sack Give it a few
minutes to cool off enough to handle then squeeze every last drop into your
large bowl
Set the stock aside for a moment and scrub out your pot Tatrsquos fun isnrsquot it
Pour the stock back into the clean pot bring to a steady simmer and let the
stock cook down until it is half of its original volume
Donrsquot underestimate the flavor improvement provided by substitutingvegetable chicken or beef stock (or broth) for water when cooking vegetables
or rice If you use store-bought stock or bouillon keep an eye on your overall
sodium consumption Use the lower sodium alternatives whenever possible
S983156983151983139k
212
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1016
A H983141y d Va983145983141d Me Once eating at home has become habit itrsquos time to start looking at ways to
streamline the process and create a healthy and varied menu When plan-ning a weekrsquos menu first plan the main dishes Ten go back and fill in the
corners with appropriate side items While usion cuisine is all the rage in
some high-end restaurants try to center a meal on complementary flavors
chicken and rice pork and apples fish and chips kibbles and bitsmdashwait
not that last one
Aim or two sides per meal with at least one simple vegetable (steamed
or raw) or salad Casseroles count as both main dish and one side and i
they are packed with vegetables they can count as all three
Keep a rein on the number o starches you serve whether they are o
the pasta rice potato or corn variety I one o these items is used in the
main dish substitute legumes or steamed vegetables or the usual sides
For example i rice is in the main dish try lentil pila on the side instead o
potatoes
Sometimes reaching or the same vegetables several times through the
course o a week is A-OK I everyone in the house loves roasted broccoli
by all means serve it requently
Colorful Equals Nutritional
Add vegetables to your rice dishes Instead o serving plain rice try rice and
peas ried rice or Spanish rice which provide a lot more flavor than the
plain version
When planning meals keep in mind that color is a big deal As a rule o
thumb try to never serve a pale meal I you make ettucini alredo serve
N Eff E983160tRaw vegetables make a great addition to a soup and sandwich night
Howrsquos that for no effort
213
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 916
Tis recipe can be doubled or tripled depending on the size of your cookware
and the amount of bones availableools needed large pot colander large bowl
Nice to have cheesecloth skimmer
Ingredients
1ndash2 lbs various chicken bones (wing tips backs carcass) + contents of the gib-
let bag if thatrsquos available (except the liver which looks like raw red meat)
3 cloves of garlic
6 peppercorns
1 large carrot scrubbed and cut into chunks
2 ribs celery washed cut into chunks with the leaves
1 bay leaf
1 onion peeled washed and cut into quarters
6 cups of cold water
oss all the chicken bits into your large pot then add everything else urn the
heat to medium high and bring to a full boil Skim off the foam that forms
Ten turn the heat down to low and keep it at a simmer for at least one hour it
doesnrsquot need any attention
Remove the pot from the heat and pour through two layers of cheesecloth
(or a sieve strainer or colander) into a large bowl Scoop out any bits For even
better stock gather the corners of the cheesecloth and form a sack Give it a few
minutes to cool off enough to handle then squeeze every last drop into your
large bowl
Set the stock aside for a moment and scrub out your pot Tatrsquos fun isnrsquot it
Pour the stock back into the clean pot bring to a steady simmer and let the
stock cook down until it is half of its original volume
Donrsquot underestimate the flavor improvement provided by substitutingvegetable chicken or beef stock (or broth) for water when cooking vegetables
or rice If you use store-bought stock or bouillon keep an eye on your overall
sodium consumption Use the lower sodium alternatives whenever possible
S983156983151983139k
212
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1016
A H983141y d Va983145983141d Me Once eating at home has become habit itrsquos time to start looking at ways to
streamline the process and create a healthy and varied menu When plan-ning a weekrsquos menu first plan the main dishes Ten go back and fill in the
corners with appropriate side items While usion cuisine is all the rage in
some high-end restaurants try to center a meal on complementary flavors
chicken and rice pork and apples fish and chips kibbles and bitsmdashwait
not that last one
Aim or two sides per meal with at least one simple vegetable (steamed
or raw) or salad Casseroles count as both main dish and one side and i
they are packed with vegetables they can count as all three
Keep a rein on the number o starches you serve whether they are o
the pasta rice potato or corn variety I one o these items is used in the
main dish substitute legumes or steamed vegetables or the usual sides
For example i rice is in the main dish try lentil pila on the side instead o
potatoes
Sometimes reaching or the same vegetables several times through the
course o a week is A-OK I everyone in the house loves roasted broccoli
by all means serve it requently
Colorful Equals Nutritional
Add vegetables to your rice dishes Instead o serving plain rice try rice and
peas ried rice or Spanish rice which provide a lot more flavor than the
plain version
When planning meals keep in mind that color is a big deal As a rule o
thumb try to never serve a pale meal I you make ettucini alredo serve
N Eff E983160tRaw vegetables make a great addition to a soup and sandwich night
Howrsquos that for no effort
213
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1016
A H983141y d Va983145983141d Me Once eating at home has become habit itrsquos time to start looking at ways to
streamline the process and create a healthy and varied menu When plan-ning a weekrsquos menu first plan the main dishes Ten go back and fill in the
corners with appropriate side items While usion cuisine is all the rage in
some high-end restaurants try to center a meal on complementary flavors
chicken and rice pork and apples fish and chips kibbles and bitsmdashwait
not that last one
Aim or two sides per meal with at least one simple vegetable (steamed
or raw) or salad Casseroles count as both main dish and one side and i
they are packed with vegetables they can count as all three
Keep a rein on the number o starches you serve whether they are o
the pasta rice potato or corn variety I one o these items is used in the
main dish substitute legumes or steamed vegetables or the usual sides
For example i rice is in the main dish try lentil pila on the side instead o
potatoes
Sometimes reaching or the same vegetables several times through the
course o a week is A-OK I everyone in the house loves roasted broccoli
by all means serve it requently
Colorful Equals Nutritional
Add vegetables to your rice dishes Instead o serving plain rice try rice and
peas ried rice or Spanish rice which provide a lot more flavor than the
plain version
When planning meals keep in mind that color is a big deal As a rule o
thumb try to never serve a pale meal I you make ettucini alredo serve
N Eff E983160tRaw vegetables make a great addition to a soup and sandwich night
Howrsquos that for no effort
213
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1116
it on a bed o spinach or make wilted spinach on the side op the dish
with diced tomatoes or serve steamed baby carrots ry to avoid the baked
chicken rice gravy and corn rut Even a simple swap or steamed broccoli
has a big impact What about rice with tomato gravy or even more color
Even better Reach or purple cabbage instead o green i the other items
arenrsquot visually stimulating Te simple addition o black beans or bell pep-
pers can give corn a conetti appearance Use sweet potatoes instead o rus-
set As a bonus colors are ofen a useul indication o nutritional content
Te darker or brighter the ood the more nutrition (vitamins antioxidants)
it containsDonrsquot orget there is a lot more to salad than the sad precut iceberg sal-
ad mix in the produce section ry different lettuces or spinach or variety
For the biggest impact o all try to create a flow o flavor rom one item
to another Tis is particularly effective or big holiday-style meals that
eature several items
A983158983151983145d R Irsquod like to clear up this misconception right now Habits are not ruts Te
habit is what helps break the cycle o relying on the drive-thru or sus-
tenance In the case o menu planning the idea o repetitively cycling
through eight meals o convenience ood becomes depressing and once
W983147983148y Me I983140983141 N 3 1 Chicken peppers and mushrooms brussels sprouts roast potatoes
2 Oatmeal-and-banana pancakes scrambled eggs fruit
3 Fish stew with a loaf of crusty bread
4 Cottage pie green beans spinach salad
5 Lentil casserole spaghetti squash
214
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1216
again the take-out option becomes appealing o prevent the rut you must
be brave and experiment wo acts about your meal planning journey
bull As the cook it is not your job to please everyone ake requests butthey must be reasonable Donrsquot cook to purposely irk your amily
but donrsquot cater to overly picky palates either A perk o being the
planner is that your whims are the first to be accommodated afer
allergies and dietary restrictions
bull Accept that there are times when you will screw up or be disap-
pointed Itrsquos not the end o the world Itrsquos one meal and there are
very ew o us in America who couldnrsquot stand to skimp on a meal
or two Salvage the night by making popcorn or some other treat
Be careul though some o the more inventive amily members out
there could figure out your plan and sabotage uture efforts
I all o this is overwhelming try a themed approach Assign some
nights a category o meals Mostly this is just a trick to get the creative
juices flowing no one is saying aco uesday canrsquot take place on Tursday
Itrsquos the mnemonic device that makes it easy to remember (Irsquod probably skip
Tankless Tursday where you put a lot o effort into a meal and the amily
shrieks ldquoI donrsquot like itrdquo) Irsquove already mentioned CORN Here are some
other ideas
Meatless Monday
Eggplant parmigiana ettuccine alredo quiche rice and beans are all ex-
amples o meatless meals Tey donrsquot have to be vegetarian to fit the bill but
meat should be an accent rather than the main ocus
Ck B983104Batch cooking is both time and energy saving as the oven runs only once
or only for a short while with the second and third meal
215
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1316
Taco Tuesday
Start by alternating weeks o hard and sof shells then push the envelope
and venture into shredded bee chicken lentil or even fish tacos Or orget
the tacos all together and just go ex-Mex
Soup and Sandwich Saturday
Hearty stews chili and chowders are perect in the winter and there area number o cold soup recipes you can serve in the summer Or swap the
soup or a salad in hot months Get creative with your sandwich options
Use different types o breads and meats You can even cook extra portions
o meat earlier in the week and use the lefovers or your sandwiches ry
toasting or grilling the sandwiches No need to stick to bologna and cheese
Breakfast for Dinner aka Brinner
I your amily loves breakast oods such as pancakes eggs and sausage but
no one has time to eat more than a bowl o cereal in the morning add this
to the rotation Be sure to add a side o ruit or throw some spinach in the
eggs to balance the nutrition
M983141 P983148983150g f F983145Learn to delegate Even preschoolers can shred lettuce Pre-teens are perfectly
capable of turning on the oven inserting a covered dish and setting a timer
Tey can also prepare salads High schoolers should be capable of assembling an
entire meal provided the ingredients are on hand labeled and the instructions
are clear Empower your children by giving them the life skills they need to be
self-sufficient adults
Donrsquot believe me Hand a two-year-old a roll of toilet paper Same principle
216
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1416
Pasta Night
Terersquos so much more to pasta than plain old spaghetti Alredo carbonara
primavera Bolognese to name a ew then venture urther east and try vari-ous stir-ries with mei un or lo mein
S983156983151p T983144983147g Lf983156983151983158s T983154y P983148983150983141d O983158sOnce you get the hang o menu planning itrsquos time to up the ante and learn
the planned-over ormula Te basic premise is to cook only one labor-in-
tensive meal and roll that one
item into several meals
ake meat loa Itrsquos a good
entree but itrsquos even better
the next day crumbled into
vegetable soup served in
sandwiches or crumbled into
spaghetti sauce For the last
variation the spices used in the recipe must be compatible with the basil
and oregano in your avorite marinara
Roast chicken or as some call it rubber chicken is amous or its abil-ity to transorm rom one meal to the next A roast chicken on Sunday
can become a chicken and rice dish on uesday and chicken noodle soup
or chicken potpie on Wednesday Chicken noodle soup is a simple soup
or even a beginner Dice onions carrots celery and garlic Heat these
Cf983145 I once shredded the leftovers of a rosemary-seasoned pot roast and cooked them with
salsa garlic and cumin and baked them in tortillas for oven chimichangas (I had
forgotten about the rosemary seasoning) We discovered that the rosemary clashed
horribly with the other flavors and we ended up having pizza that night
Singles and couples areoften able to utilize the
planned-over concept with-
out resorting to doubling
or tripling recipes
217
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1516
ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
218
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
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ingredients in a smidge o olive oil in a heavy pot over medium-low heat
When the celery turns bright green and the onions begin to look clear
add chicken stock or broth to the pot Bring to a boil then reduce the heat
to a simmer Season with salt pepper sage thyme and maybe a pinch o
rosemary Donrsquot worry that there are no amounts or the seasonings Add a
pinch stir wait a moment and then taste Add shredded or diced chicken
cooked noodles heat through and serve Relax yoursquoll be fine the soup will
be great
B983145c M9831411048640 L983151f
1frac12 lbs lean ground beef
983090frasl983091 cup bread crumbsfrac34 cup milk
2 eggs beaten
frac14 cup finely minced onion
1 garlic clove finely minced
1 tsp salt
fresh ground pepper
Preheat the oven to 350deg FGently crumble the meat into a large bowl Te key to a tender meat loaf is
to handle the meat as little as possible o ensure easy mixing gently separate
the ground bits and make a well (depression) in the center Sprinkle the bread
crumbs (substitute crushed crackers or stuffing mix if desired) evenly over the
contents in the bowl
In a second bowl stir together the milk beaten eggs and seasoning Mix
well Pour the wet ingredients into the well you created in the meat With clean
hands fold the meat toward the center Do this by grasping the side of the bowl
frac12 tsp poultry seasoning (or sage basil
oregano or my favorite Cajun)Optional glaze
frac14 cup ketchup
1 Tbsp brown sugar
1 tsp dry mustard
reduce the salt if using a premixed spice
that contains sodium
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Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219
882019 Home-Ec 101 Skills for Everyday Living
httpslidepdfcomreaderfullhome-ec-101-skills-for-everyday-living 1616
Large bee roasts are also extremely versatile Serve it sliced thin with
roasted vegetables one day with au jus on French bread with provolone or
melted cheddar or French dips another and shred the last little bit into
soup or make a cottage pie by sweating some vegetables adding the shred-
ded bee and topping with mashed potatoes and a little bit o cheese then
bake at 350˚ F until bubbly
with one hand to hold it steady Slide your other hand under the meat and fold
it toward the middle Rotate the bowl and repeat Repeat this step only until themeat is just mixed too much handling makes a tough meat loaf Gently pat the
meat into a loaf shape on a clean baking sheet
Bake at 350deg F for approximately an hour but check the temperature after 45
minutes and spread with the glaze if desired Cook for 10ndash15 more minutes Te
meat loaf is done when it reaches 160degF in the center
Variations
bull If using preseasoned bread crumbs reduce the salt in the recipe
bull ry using frac12 bulk Italian sausage and frac12 tsp Italian seasoning
bull Some swear by a 5050 mixture of ground pork and ground beef
bull I like to add grated vegetables such as carrot or zucchini into the mix
bull Finely diced bell pepper is a nice touch
bull When making variations that call for cheese or wet ingredients like BBQ
sauce reduce the milk
219