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Fixing Dinner

Need help fixing dinner? In response to the common contemporary complaint that "we never sit down to dinner as a family!", host and cookbook author Sandi Richard comes to the rescue with this weekly series that answers dinner-time cries for help. Each episode, Richard consults with a different family to show them how they can organize their kitchen, their cooking and their lives so that they can have a family dinner every night of the week.



Beating the 5 O'Clock Trap

Angie works full time and her husband Greg runs his business from home. Their two kids are in daycare twice a week, so on the other three days Greg heads to his office as soon as Angie gets home. Angie tries to spend time with the kids while she’s cooking, but often that means something frozen goes in the oven.

Sandi shows them how a little tweaking of their schedule will allow them to use their turn-taking to their advantage, and have the time to cook a variety of full delicious meals, any night of the week.

Meal Plan and Shopping List

Monday: Steak with Bread and Zucchini Boats
Tuesday: Chicken and Pasta with Broccoli
Wednesday: Thai Shrimp with Asparagus and Mushrooms on Rice
Thursday: Chicken Cordon Bleu Burgers with Japanese Cabbage Salad
Friday: Roast Ham with Mashed Potatoes and Stir Fried Veggies

Honey ham, cooked (4 lbs / 2 kg)
Ground chicken, extra lean (12 oz / 350 g)
Minced turkey, extra lean (12 oz / 350 g)
3 chicken breasts, boneless-skinless (approximately 1 1/2 lbs / 675 g)
Beef steak, thick sirloin or tenderloin (2 lbs / 900 g)

1% milk (3/4 cup) for 2 meals
Swiss cheese (8 slices)
Feta cheese, light
Parmesan cheese, grated

Prepared garlic (in a jar)
Fresh ginger root (2” pieces)
Onion (3) for 3 meals
Shallot, small (1)
White onion (1)
Red onion (1)
Green onions (4)
Celery stalks (2)
Tomatoes (2) optional for toppings
Baker potatoes, large (5)
Stir-fry mixed vegetables, prepared package (approximately 4 cups)
Coleslaw mix, prepared package (8 oz / 225 g)
Asparagus (8 stalks)
Yellow pepper (1), red pepper (1)
Mushrooms (16) for 2 meals
Lettuce (1 head) for topping
Broccoli florets (1 lb / 450 g)
Zucchini, medium (2)
Cilantro (1 1/4 cup)
Papaya (1)
Mango (1)
Lime (1)
Apple (1)

Dry Essentials
Corn flakes crumbs (1/3 cup)
Steam fried noodles, Chinese style (2 cups) (I use Farkay brand)
Basmati rice (1 1/2 cups)
Penne pasta (4 cups)

Salt & pepper
Parsley flakes
Garlic powder
Curry powder
Mrs. Dash Original Seasoning
Mrs. Dash Garlic & Herb Seasoning
Mrs. Dash Grill Blend for Steaks

Baking Goods
Cooking spray
Sesame oil, peanut oil
Olive oil, canola oil
Pecans (1/4 cup), pine nuts
Almonds (1/4 cup)
Rice vinegar

Ginger ale, 1 can (12 oz / 355 ml)
Teriyaki sauce (I use VH brand)
Sweet red chili spread (found in deli, the kind you use on crackers)
Chicken broth, low-sodium (1 1/4 cup) for 2 meals
Soy sauce
Thai or Vietnamese hot chili sauce (optional)
Hot chili sauce
Peanut butter
Strong garlic rib sauce (I use VH brand)
Honey-garlic sauce (I use VH brand)
Orange-ginger sauce (I use VH brand)
Hot curry paste
Lime juice
Coconut milk, light (3/4 cup / 175 ml)

Frozen Food
Large prawns, cooked de-veined with tails on (1 lb / 450 g)

Multigrain buns (8)
Whole wheat baguette (1)

Aluminum foil
Red wine (1/4 cup)

Both for One and One for Both

Breaking Them in Slowly

Co-op Cuisine

Harmony on a Budget

Kitchen Communication

Learn Together

Making it Simple

Middle Ground

Mom Not Supermom

Old Meets New

Systematically Creative

Team Kitchen

Coming up on: Fixing Dinner

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