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Slow-cooker meals and dishes prepared on the weekends make it easier for Stephanie Coulter, M.D., associate director of noninvasive cardiology at the Texas Heart Institute at St. Luke's Episcopal Hospital in Houston, to get dinner on the table in a hurry during the week. But eating at home isn't always practical when one of her daughters has an evening sporting event. On those nights, the family makes it an occasion by dining at a restaurant, not a fast-food joint. Her 11- and 9-year-old girls will split a salad and grilled chicken from the adult menu. "I steer the girls away from the kids' meals, which are usually fried and loaded with fat, calories and salt," says Dr. Coulter. "Having them share the generally healthier adult entree is a smarter, and often more economical, way to go."