Skip to content
WebMD: Better Information. Better Health.
Other search tools:Symptoms|Doctors|Videos
Select An Article
Font Size
A
A
A

What's for Dinner?

A dietitian's own strategies for fast weeknight meals.
By Kathleen M. Zelman, MPH
WebMD Weight Loss Clinic - Expert Column

It's late afternoon; I'm busy working in my office, and have no idea what I am making for dinner tonight. Sound familiar?

I wish I was one of those people who spend Sunday afternoons prepping and freezing dinners for the week. But frankly, after a long week, cooking is the last thing I want to do. Sundays are my day of rest.

Now that both of my children are off at college, I only need to prepare dinner for two. Luckily, my husband is happy to eat whatever I put in front of him and, more important, he does the dishes!

In my house, we always try to eat healthy food and keep the calories in check. I never put butter on veggies, and "fried" is a foreign word in my kitchen. Meals are straightforward and simple because it takes less time, and because we would rather enjoy a glass of wine or a scoop of low-fat ice cream instead of a fancy cream sauce.

Grocery Smarts

My strategy for quick and easy dinners starts in the grocery store. The produce bins in my refrigerator are always full. In addition to fresh fruits and veggies, I load the refrigerator with low-fat yogurt, fat-free half-and-half (a cooking trick I learned from our "Recipe Doctor" Elaine Magee), a variety of cheeses, hummus, eggs, and skim milk.

Depending on what is on sale, I stock my freezer with items such as pork and beef tenderloin, salmon, tilapia, boneless chicken breasts, and lean ground round. When I get home from the market, I divide these foods into portions for two so I can easily defrost them a few hours before dinner. Also in my freezer is a supply of whole-wheat rolls, ciabatta rolls, Lean Cuisine dinners, chicken pot stickers (I toss them into chicken broth with mushrooms and scallions to make soup), and bags of frozen veggies.

Staples in my pantry include cereal (Kashi Go Lean Crunch and Special K are our favorites), brown rice (Uncle Ben's ready rice), whole-wheat blend pasta, canned petite diced tomatoes, Mandarin orange segments, sweet potatoes, nuts, a variety of canned beans, soup, coffee, and assorted teas (my afternoon pick-me-up).

In the Kitchen

My favorite equipment for quick meals includes the grill, grill pan, microwave, and toaster oven. Most fresh veggies are simply washed and lightly steamed in the microwave, followed by a squeeze of fresh lemon and a sprinkle of lite Cajun seasoning. The exception -- asparagus, red peppers, zucchini, and eggplant are pure perfection when grilled on the barbeque or in the grill pan. Grilling these vegetables caramelizes the natural sugars so they melt in your mouth. I have converted many a veggie-hater with these grilled delights.

Meat, poultry, and fish used to be considered the center of the plate, but in my house, they are treated more like side dishes. The easiest and quickest way to prepare meats and seafood is on the grill, in the grill pan (during inclement weather), or in the toaster over.

1 | 2 | 3
Next Article:

Eat, Sleep, Eat ...

Best foods for your cat or dog.

webMD Video

Show or hide information about video: When Are Extra Pounds a Danger?   When Are Extra Pounds a Danger?

Bernstein Video Thumbnail

Jonathan Sackner Bernstein, MD, talks about when being overweight becomes a health problem.

Watch Video: When Are Extra Pounds a Danger? (opens in a new window)

Show or hide information about video: Drink Your Way To Weight Loss   Drink Your Way To Weight Loss

Show or hide information about video: Lose Weight By Surfing the Web   Lose Weight By Surfing the Web

Show or hide information about video: Fast-Food Survival   Fast-Food Survival

Show or hide information about video: Protein Diet Done Right

  Protein Diet Done Right