Healthy Eating Just Got Easier: Introducing EatingWell Frozen Dinners

After work, most nights you will find me in the kitchen. I pour a glass of wine, get organized and start to cook. I am listening to the radio. Or directly on the phone. I’m in no hurry. I buzz along at your own pace, with the folds of the day.

But I’ve got two things for me. Do not have children and a husband who loves to eat later, my laid-back take on cooking most nights it is not the norm . There EatingWell editors tell me about it all the time. Take our senior food editor Carolyn Malcoun . She returns home at 6, and the whole family sits down to eat at 6:30 every night. it is a fast cook, plus she has any – that tactic as meal planning and shopping for the weekend days to help her do it.

Even for me, there are moments when I’m tired to the bone. Or I stayed too late at work. Sometimes dead simple meal is just what I need. That’s why I’m super-excited about this announcement: we are launching a line EatingWell frozen dinners. they will be in supermarkets across the country in September (see Where to buy). and they taste amazing. My favorite is my Moroccan chicken with thorns Aris, served with zucchini, yellow peppers and Israeli couscous … whole grain, of course.

As you can imagine, when we started creating these frozen meals I was contradicted. I love to cook from scratch, and as the editor of EatingWell, my job is to inspire you to do the same. But as I thought more, I thought that in addition to cooking, the more the picture is that we want to help you be healthy and eat better every day. So if we were able to offer healthy food taste delicious for people who are too busy to cook, there would be a great thing? And if we could make it available, even better, is not it? it seems so easy.

Another big reason why I’m pumped about these meals is that our food editor Jim Romanoff, and I was there every step of the way, choosing the ingredients. Chicken, beef and pork come from animals raised without antibiotics. The dishes have not no artificial flavors, colors or preservatives. Each of them has a full 1-cup serving of vegetables. Plus, we even went to Vermont cheddar in our mac and cheese. I have to be home state loyal!

Of course, we are still here to help you prepare. And we aim to make it easier than ever before, from a weekly dinner plans , taking a job: that of planning to eat an early dinner ideas and genius cooking videos to inspire you have to get in the kitchen.

Now there’s no excuse not to eat well!

 

The TAGS : Jessie Price

 

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