Somewhere between the kids' hockey practice, homework, dance class, figure skating, swimming, and after-school programs we have to fit meals into our busy schedules each week. This is no easy task.
When paired with the fact that I strive to serve my family delicious and nutritious meals AND try and involve my kids in food preparation, this task is nearly impossible.
To be honest, that's what this whole column of mine on Yummy Mummy Club is about. Trying to share good, easy recipes that you can make with and for your family.
My kids love it when I let them help out in the kitchen. It doesn't matter if we're baking, barbequing or roasting, if they can be involved they're thrilled. Of course this also means there's a lot more cleanup for me along the way. Lots of little hands pouring, measuring, stirring, and transferring means more spills, drips, and general oopsies.
I'll be honest, when I was asked to review McCain's latest entry into the frozen vegetable aisle I was super skeptical. I've always had a problem with vegetables from the freezer. Not in a 'oh-my-gosh I'm SO above eating anything that's not fresh' kind of way but, really, it's just that I've just never enjoyed them. I have been served many a stir-fried rice ruined with frozen peas and corn, insulted by restaurants who serve freezer-burned carrots, terrorized by mushy piles of defrosted broccoli. As I said, skeptical.
