Editor’s note: This column originally published Feb. 23, 2016
I am by all accounts not the best cook. I am not a terrible cook, but I am not very adventurous and have stuck with the same 10 or so meals for the past eight years.
I only expanded my recipes to 10 after I got married and my husband wanted a little more variety than frozen pizza and pizza rolls. They are not very exciting, consisting of lasagna, grilled cheese and tomato soup, quesadillas and meatballs and a few others. I have tried different sides including cheesy fries, “healthy fries” which are seasoned potatoes thrown in the oven and steamed green beans.
I thought maybe after having kids I would start to grow my cooking abilities, but that has not been the case. We stick pretty closely to chicken nuggets, spaghettios, macaroni and cheese and noodles most nights — with pancakes thrown in here or there. The girls do like their fruits so I keep a good stock of apples, oranges, peaches and bananas.
It wasn’t until my husband stated he would like to start eating healthier I thought I now have an opportunity to change things up and really get daring in the kitchen. I’m not sure he meant his request to be taken quite so literally, but I had ideas and was ready to start shopping for healthier options.
We don’t have set parameters, but my husband does have a gluten intolerance I am hoping to work with. I know when he eats gluten-free he tends to feel better, with more energy, so that is what I am beginning with.
To begin our new healthy eating ways, I started searching the web for recipes. Like I said before, I am not a great or experienced cook, so the simpler the better for me. I knew I would have to get out of my comfort zone and work with foods I hadn’t before, but I wasn’t going to go wild and try something I couldn’t accomplish.
As I was looking, most meals centered around meat, specifically salmon, chicken and pork chops. I also looked for tasty sides, and I was not surprised when brussels sprouts kept popping up, as they are the “vegetable of the month.”
With recipes in hand, I made a grocery list and headed to the store to begin shopping. I was pleasantly surprised that prices weren’t outlandish, and I could feed us without paying an arm and a leg.
I stocked up on all of my meats and veggies and added quite a few new spices to my spice rack.
With everything in place I was ready to cook. My first dish attempt consisted of glazed salmon with seasoned brussels sprouts. I prepped my space, followed the directions and after about 30 minutes of prep and cook time, I had a meal.
Looking at it, I thought it would be OK. I have to admit I was worried and nervous when my husband took his first bites, but after gaining his approval, I dug in and actually really liked it.
I have many more recipes to try and I know they probably won’t all turn out as well as I hope, but I think I am on the right track to eating healthier.
Contact Jamee A. Pierson
at jpierson@newtondailynews.com