5 Sneaky Ways to Better Dinners at Home

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Written By Judy Doherty, MPS, PCII

 ??You make it?- instead of cooking every meal for older kids - tell them, ?you make it? - kids can learn to make their own healthy lunches for school, dinners and breakfast.

??Buffet?- they say that variety?and buffets increase consumption.?While that might?not be good for coconut?cream pie, roast beef and?yorkshire pudding, it is great?for salads, baby carrots,?steamed broccoli, cucumber?sticks - you get the picture. If?you prepare a fun buffet with?a big ?variety of veggies -?they will eat more and your?leftovers can be used the?next day.
??Roast it?- most items you?make can be put in the oven?and left to bake. An entire?dinner can go in the oven,?offering relief to a busy cook?and a wonderful aroma to a?house.
??10+10?- whenever we are?very busy and have to put?out a dinner fast, we use our?10+10 rule. 10 minutes and?cook pasta for 10 minutes.?The last 5 minutes get the?table set, the vegetables?cooked and the salads?made.
??Beans all day?- A crockpot?of beans makes bean nachos?for lunch/snacks and?bean burritos for dinner.
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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