Yes, I like food. I love experimenting with recipes and I actually like to cook… most of the time. Sometimes, I just am too tired, too uninspired or just too busy to get all creative and put out a fabulous meal. But, when we’re at home I do try to put out a healthy meal. Last night my eldest was playing clarinet in his school band concert, so we had limited time. I served a rotisserie chicken I purchased hot at my local supermarket; served it with a big but plain salad and string beans. The kids get enough carbs so I skipped any starch. (I could’ve just heated up a bag of frozen brown rice but I just didn’t feel like it.)
If you aren’t a great cook or not really in the mood to cook, but want to get away from the boxed meals here are some tips.
Think of the new “My Plate” that the USDA put out. It’s the guideline of what kids should eat daily. Try to mimic it with their own plate; making all the vegetables the largest portion overall. Or cook a stew-like dish (slow cookers/crockpots are perfect for these when you’re busy) that incorporates lots of vegetables. Salads: Romaine or mesclun greens alone or with any or all of: carrots, cucumbers, peppers, apples, cranberries, cherries, celery, cabbage, asparagus, beets, baby spinach, zucchini… you get it. Doesn’t have to be fancy but besides chopping/shredding/parboiling a few things you have an easy side dish or even main meal (add chick peas, beans, chicken, fish, shrimp or steak!) Fresh vegetables are one of the best ways to feed your kids well. And there are many pre-packed salads or shredded vegetables to help cut down on time (but beware those might be treated with chemicals to stay “fresh” longer).
Slaws too—mayonnaise or vinegar based, doesn’t matter.
Chicken breasts and thighs: There are so many different things you can do with them, but the easiest is to just throw some spices on cut up pieces and sauté with neutral oil until cooked through. Baking, grilling, braising. Chicken is versatile and can be made so many different ways. Maybe think of a culture/country that you’d like to cook in the style of and then choose your herbs/spices based on that style.
Fish: fast and mostly easy. I think a lot of people are daunted by fish, but most fish cooks in just minutes. Buy frozen filets to save money. Buy fresh filets that don’t have a too pungent odor and the fish monger can trim for you—skin it if you want, but it’s not necessary. Just make sure bones are out by running finger tips along the center of filet. Baking with lemon, white wine, olive oil and butter is a simple way that fit most white fish. Pan frying—start on stove skin side up then flip over and finish in hot oven.
Steam or blanch vegetables then finish in a sauté pan with a pat of butter and tiny bit of salt and if you’d like pepper. Butter gives the vegetables umami—that pleasant savory taste that makes the vegetables more pleasing to the palate. It can take the edge off a metallic or bitter veggie. Kids don’t often like bitter tastes, so help soften the taste this way, and still leave the nutrients.
Rice and beans. A staple in many countries, this can be your base of the meal—just add to it with vegetables or a tomato-based sauce. Should most often use brown rice; you can buy some already cooked, frozen if you live near Trader Joe’s. Canned beans will help save much time too.
Pasta: olive oil, garlic, onions, chopped veggies and maybe mushrooms; throw in chicken or shrimp and you’ve got a quick meal that most kids like. 
One of my favorite non-cooking meals is a Mediterranean Platter. I buy hummus and serve with warmed pita bread, cucumbers, tabouli, yogurt dipping sauce, tomatoes, fresh bell peppers. Can mix it up with baba gonoush or falafel too.
Look through my archives. I have a ton of recipes and hints.
Good luck and remember quick and easy doesn’t have to be gourmet or unhealthy!
