My Meal Making Equivalent of the 10-Second Tidy

If you were a Canadian child (or caretaker of a child) of the 90s, then you are likely familiar with the phrase “10-Second Tidy”. If not, it was one of the many aspects of a Canadian children’s television show called “The Big Comfy Couch

I work at an 8 AM to 5 PM job for an oil & gas company … but often it’s closer to 6 PM before I clue up for the day and make my way home. By the time I get home and play with my pup, who’s been home alone all day while we’re at work, I’m in no mood to to make a healthy meal that’s going to take the entire evening to prepare. And I wished that I could speed myself up like Loonette does while doing her 10-Second Tidy.

As a result we’ve come up with our favourite options for speeding up meals when we are late getting home from work:

1. Prepare chicken or salmon in advance.

We usually cook 1 to 2 packs of chicken and sometimes a pack of salmon on Sundays and keep it in the fridge all week to assemble meals to take to work, or to quickly prepare a meal once we get home. We typically just drizzle on some olive oil and some spices and bake in the oven. The spices that we’ve been using are the Clubhouse mixes like Vegetable and Lemon & Herb. I know that these have additives, sulphites, etc. so once these are gone I’m going to switch to a natural spice mix. We use the salmon as a meal in itself, but we use the chicken as a main, in salads, wraps, tacos, various recipes, etc.

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2. Roast asparagus in the oven.

Place asparagus in a glass baking dish, drizzle with olive oil, sprinkle a little salt and squeeze juice of 1/2 a lemon over top. Bake at 425°F for 10 minutes. Sprinkle with sesame seeds. Easy Peasy!

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3. Panini-press grilled sweet potato fries.

Chop up a sweet potato, drizzle some olive oil and your favourite spice and grill on your panini-press for 15 minutes. This method is super quick if you have your fries cut up the night before, but they will turn out a little soft (which I don’t really mind). However, I did find this recipe which has a tip for avoiding soggy fries. If I were to use their tip, I’d have my fries cut in advance, so that all I would need to do is place them in the water to soak for 30 minutes as soon as I get home so that they soak while I’m playing with our pup, Jax.

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4. Keep salad ingredients on hand.

I often make salads for lunch. I have my usual salad and my ‘I feel like a break’ salad.

My usual contains spinach, dried cranberries (Ocean Spray has a gluten-free and tree nut free statement on its package), sliced almonds (be careful of may contain ingredients), diced cheese (if I have it on hand), sliced chicken (from 1. above) and my salad dressing is usually just olive oil, balsamic oil and honey. I don’t measure out the dressing ingredients. I usually just eyeball it as I’m pouring it into a small container. It’s roughly 1 part honey, 2 parts balsamic vinegar, and 3 parts olive oil.

The other salad that I make when I want a break from the usual, contains spinach, mandarin orange segments, sliced almonds and sliced chicken. The dressing is similarly eyeballed. Its roughly 1 part sesame oil, 1 part soya sauce (I use VH soya sauce and got confirmation that it’s gluten free), 2 parts juice from the can of mandarin oranges, and 2 parts olive oil.

5. Slow-Cooker meals.

I discovered this blogger, Stephanie O’Dea, who does slow cooker recipes that are gluten-free, due to her daughter’s Celiac Disease. We use her Honey Garlic Chicken recipe on a regular basis. It is delicious! I like the fact that by using the recipe for left overs for the week that we can skim off the excess fat from the chicken thighs after it has congealed in the refrigerator. It all settles to the top so it’s very easy to skim off and dispose of.

6. Keep gluten-free pizza crusts on hand.

I like to make quick BBQ chicken using Kinnikinnick GF crusts, leftover chicken (from 1. above), BBQ sauce and cheese (if I have some on hand). In just over 20 minutes the pizza is ready.

7. Keep Ian’s Gluten-Free chicken nuggets on hand.

The package says to bake in the oven for 13 minutes but I like to bake them for just over 20 minutes to make the batter slightly crunchy.

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8. Keep cooked rice on hand (either packaged or prepared yourself and stored in the fridge).

You can use it as a quick and easy side or as filler in a wrap.

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9. Keep chopped veggies in the fridge.

Our usuals are peppers, mushrooms and onions.Use them to make a quick omelette, or fry up some peppers, onions and mushrooms with a little bit of seasoning for use in wraps, tacos, on paninnis, or simply as a side dish. Your kitchen will smell delicious as it fries.

These are just some of the ways that are able to eat in a short amount of time once we return home from work.

How about you? Do you have any 10-Second Tidy meals that you’d like to share?