What's for dinner?

1 Comment | Deseret News (Salt Lake City), Oct 15, 2008 | by Valerie Phillips Deseret News

People are returning home for dinner, but who will do the cooking?

For several decades, the growing trend was more meals prepared away from home. Now, sparked by an uncertain economy, American are heading back to their own kitchens, according to national surveys.

All that restaurant dining has expanded people's taste buds but left their cooking skills lacking. Menu-planning, following recipes, chopping, mixing and hovering over a stove can be daunting for those who never got much practice at it or don't feel they have the time.

"Make no mistake, Americans don't want to cook, we're just trying to figure out how to put food on the table the easiest and cheapest way possible," said Harry Balzer of the NPD Group, who spoke to food writers at the Pillsbury Bake-off in Dallas last spring. He writes the company's annual Eating Patterns in America report, based on extensive consumer research.

According to U.S. Grocery Shopper Trends 2008, more than 80 percent of shoppers say they cook meals at home at least three times a week. But 18 percent say at least one meal eaten at home is prepared somewhere else, and 5 percent eat takeout or home-delivery meals at least three times a week.

Many enterprising companies are coming up with options to fill that void between eating out and the home-cooked meal. Hamburger Helper, pizza delivery and fast-food takeout have been with us for decades. But here are a few of the more recent dinner options. Which is best for you depends on whether you're more concerned with taste, time, convenience or cost.

Ready to go

Dinners By Diana, 383 E. Gentile St., Layton, was founded three years ago by Diana and J. Brett McDonald. They came up with the idea when they realized how hectic their own dinnertime had become with four busy children. People can drop by any time between 11 a.m. and 7 p.m. and buy items such as pot roast with mashed potatoes and carrots, smothered in beefy gravy, or barbecued ribs and lasagna, packaged in aluminum trays to reheat at home. A tray that generously feeds two people is $8.49-$10.49; a medium size is $19.99-$21.49; and a six-to-eight-serving pan is $30.99-$33.99.

"We make everything from scratch daily," said J. Brett McDonald. "We cut, peel, chop and cook, just like you would at home. That's what our customers say they want, good old-fashioned home cooking."

They offer nine entrees daily, as well as fresh-made soups and salads. A local baker also supplies baked goods, and there are crafts on display for sale, adding to the store's homey feeling. (www.dinnersbydiana.com or 801-593-5911)

Dinner's Ready, 1706 E. 5600 South, South Ogden, and 2205 N. Washington Blvd., North Ogden, also offers home-style dinners to go, such as enchiladas, pot roast, stuffed turkey rolls, and creamy chicken and noodles. A two-to-three-serving pan is $9.99; a medium six-to-eight-serving pan is $21.99, and a large, nine-to-12-serving pan is $30.99. You can also get comfort foods, such as Funeral Potatoes, as well as brownies or cookies (four for $1.99).

"We also do catering for office lunches or parties," said Susan DeYoung, a cook at the South Ogden store. "We have a lot of repeat customers and seniors who are done with cooking. We do a meal for one, and someone bought 50 of them for their grandparent for Christmas."

She pointed out that the prices compare favorably with the cost of fast food. "If your time is more valuable than money, then it's worth it to have a good meal and not have to do all the work." (www.mydinnersready.com or 801-479-4371)

Chandra's Healthy Eating, 3232 S. 400 East, offers diet-right meals at three calorie levels. Owner Chandra Walker said she started her business in August because, as a nurse, she saw many patients leaving the hospital who had a hard time following a prescribed diet.

"They would say, 'I can't cook all this for myself, but if someone would prepare it for me, I'd do it,"' she said.

Diners get 21 meals a week, covering breakfast, lunch and dinner. Nine meals are delivered on Tuesday and 12 on Friday. Orders are placed a week at a time. Dinners include shrimp scampi, slow-cooked pork roast, and chicken with red pepper sauce. Walker consults with a registered dietitian to make sure the meals meet nutrition guidelines.

The price ranges from $85 per week for a 1,200-calorie diet to $110 per week for a 2,000-calorie diet. Delivery is an extra $25 per week. Walker is hosting an open house to sample the meals on Nov. 1, noon-3 p.m. (www.ChandrasHealthyEating.com)

Grocery store

Local grocers have expanded beyond deli sliced ham and rotisserie chicken. For example, Albertsons recently launched Culinary Circle, a line of refrigerated takeout entrees such as Pork Carnita Enchilada Casserole and Chicken Marsala Over Linguini. They come in a microwaveable four-serving tray for $5.99.

When Harmons opened a new grocery store last spring at 125 E. 13800 South, it devoted one-third of its space to freshly prepared foods, including an Asian wok station and prime-rib carving station. Chefs prepare 30-45 entrees, salads and side dishes daily for takeout or to eat in an upper mezzanine area that overlooks the store.