SPRINGFIELD, Mo. Getting dinner on the table can be a chore, but a few tips and tricks from the professionals make it easier than you ever thought possible.
“This meatloaf isn’t going to happen,” said Working mom Emily Laurie.
Laurie has an eight-month-old daughter, Skylar, as well as a two-year-old daughter, Sloane. Both girls have their own ideas during dinner time.
“You just gotta’ do what you can, right?” Laurie said.
For many of us, the chaos of getting dinner on the table can be tough.
“Okay, both girls are in their place. I’m going to start chopping again, maybe,” Laurie said while preparing a meatloaf for her family.
“I think food is one thing you definitely should not skimp out on,” she said.
Local chef Rob Corliss gets it. He is also a single dad.
“She’s busy with school, me with work, we’re always doing something. Snacking becomes our family meal,” he said.
From stocking the fridge with quick-grab plastic baggies of fruits on one side and veggies on the other, to managing to whip up 5-minute dinners, Corliss showed us a practical approach to delicious.
“Start with a food that’s your favorite food and say, ‘How do I expand on it?’” he said.
That means toss complicated recipes to the side, and focus on fresh.
“Fresh bell peppers we’re going to let those lightly cook on each side,” Corliss said as he began to demonstrate how to prepare a 5-minute dinner.
“It’s a way you can introduce vegetables and make it more of a meal,” he said.
“While that’s cooking, we’re going to do a little black bean salsa. So this is a 15-ounce can of black beans, drained and rinsed. We had fresh tomatoes from our garden,” he said.
Corliss instructed daughter Grayson to crack eggs inside the bell pepper rings. Add a piece of toast with avocado, and lunch is done in five minutes.
“It’s got to be about flavor, because otherwise you’re family’s not going to eat it,” he said.
The rainbow eggs are just one example of cooking made easy: colors and textures your kids will gobble up.
“Even if it’s a meal we’re going to make in ten minutes or less, we’re going to use the freshest ingredients we can get. We’re going to try to cook them properly and get a really tasty meal,” Corliss said.
The power foods provide fuel for jam-packed days. For Laurie, that means getting her meat and veggies chopped and portioned on the weekend and throwing them together as needed.
“If you try to look at recipes, it’s kind of impossible,” Laurie said.
“I woudn’t trade it for the world. I love being a mom,” she said.
Rob Corliss showed KY3 several recipes, including, a 30-second dinner. You can watch that: CLICK HERE: here.
Plus, Corliss shares the 8 key staples to keep stocked in your kitchen. CLICK HERE: Click HERE here.
For more of his recipes, visit the ‘Taste of the Ozarks’ page on KY3.com.
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