How to Stop Burning Your Dinner

Do you put dinner in the oven only to forget it’s in there, thus burning your chicken, roast, turkey, etc?

I found this totally cool and helpful device. It’s a Digital Oven Thermometer with Remote Pager. Here are some of the features:

  • Wireless remote alerts you to when food is almost done and done
  • Functions as a baking/roasting thermometer and a timer
  • Temperature range 32 to 450 degrees F or 0 to 232 degrees C
  • Backlit for easy reading
  • Programmable thermometer

Check it out HERE

4 ADD Friendly Recipes

1. 15 Minute Turkey and Rice Dinner

Ready In: 15 minutes

Servings: 4

Ingredients: 1 can cream of chicken soup 1 1/2 cups water 1/4 tsp. each paprika and pepper 2 cups uncooked Minute White Rice 2 cups cooked turkey or chicken 2 cups cooked vegetables (carrots, green beans, peas)

Directions: Mix soup, water, paprika and pepper in skillet. Heat to a boil. Stir in rice, turkey and vegetables. Cook over low heat 5 min. or until done.

2. 5 Minute Burrito Wraps

Ready In: 15 minutes Servings: 6

Ingredients: 1 can (11 1/4 ounces) Campbell’s Condensed Fiesta Chili Beef Soup 6 flour tortillas (8-inch) Shredded Cheddar Cheese

Directions: Spoon 2 tablespoons soup down center of each tortilla. Top with cheese. Fold tortilla around filling. Place seam-side down on microwave-saft plate and microwave on High 2 minutes or until hot.

3. Easy Tuna Dinner

Ready In: 15 minutes

Ingredients: 1 package (10 oz.) frozen peas 1-1/4 cups water 1 can condensed Cheddar cheese soup 1 can tuna (drained and flaked) 1 chicken bouillon cube 1/4 tsp. pepper 1-1/2 cup Minute rice

Directions: Bring peas, water, soup, tuna, bouillon cube and pepper to full boil in a large saucepan. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.

4. Easy Fettucine Alfredo

Ready In: 30 minutes

Servings: 4

Ingredients: 8 ounces fettucine 1 tablespoon olive oil 1 cup evaporated skim milk 1/3 cup fresh Parmesan cheese, shredded 1/2 teaspoon dried basil juice from 1/2 of a lemon dash ground black pepper additional fresh parmesan cheese, shredded fresh basil

Directions: Cook pasta according to package directions. Drain; immediately return to pan. Add olive oil; toss to coat. Add evaporated milk, 1/3 cup Parmesan cheese, dried basil, lemon juice, and pepper. Cook over medium-high heat until bubbly, stirring constantly. Top with additional Parmesan cheese and fresh basil.

Do you have some ADD Friendly recipes you’d like to share? Post them in the ADD Friendly Recipe thread, here, in the Forums.

Ugh- We’re having THAT for Dinner Again?

Not all that many years ago, when my kids were still young and didn’t care much about hurting my feelings while expressing their (strong) opinions about my culinary attempts, I took their words to heart. Probably way too much, too.

I can’t say that I am or was a horrible cook; I simply hated every aspect of it. The decision making, shopping (two hours-all those distractions!), preparing, cleaning…only to hear a united “UGH” when the filled plates hit the table, brimming with meatloaf, chicken or oh…the other 5 things I had mastered over the years.

Cooking was and still is a horrific chore for me. As a woman with ADHD, the cooking machinery just doesn’t work too well, because it expects one’s executive functioning to be running as smoothly as silk. And I don’t know a single woman with ADHD that doesn’t have problems with executive functioning.

For many of us with ADHD, there’s simply too many steps involved in cooking and at some point, it often becomes ridiculously too difficult to manage.

I was thinking about the guilt involved in my giving up cooking on a regular basis and it struck me that the guilt hits me on several levels:

1. Women/moms are *supposed* to know how to get healthy meals on the table.
2. Many women I know seem to love cooking. So what’s wrong with me?
3. Many women are also pretty creative in the kitchen. I’m not one of them!

But even more so, the UGH words cut me deeper than they should have. And now I realize why: the words opened an old, vulnerable wound. It wasn’t “just” that they didn’t like what I’d prepared for dinner. It was a daily reminder that I was, in my mind, incapable of doing what most other women could do without blinking an eye. In other words, it wasn’t about feeling hurt that my food was not to their liking. It was a direct blow to my shortcomings as a woman; a mom.

What I’ve learned over the years is that I am not defined by how great- or not great- I am in the kitchen. When these feelings of inadequacy wash over me, I remind myself that my lack of certain skills does not define whether or not I’m a good mother or wife. I’m more than that. I’m also a writer, speaker, musician, artist, good friend to many, animal lover, advocate and more.

Can you re-define who YOU are by focusing on your strengths and uniqueness instead of your Mac and Cheese recipe?

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