When it comes to home cooking, Americans just pop it in their microwave, according to the NPD Group. While microwaved meals consisted of approximately one-fifth of home-prepared meals from 1997 to 2007, microwave use surged by 10 percent in 2008.

Economic belt-tightening in response to high unemployment and recession have led to less dining out. Grocery stores have reported increased shopping. And while many presume this means a new generation of home cooks are skimming recipe books and turning to their burners and ovens, the data show main meals prepared on a stove top fell to 33 percent in 2009. Over two decades ago, that figure stood near 60 percent.

So, consumers appear to desire microwaveable meals and other ready-to-eat solutions. These are the type of added-value grocery products that food manufacturers like to produce because their margins are much higher that raw, fresh foods. However, due to processing and shelf-life demands, they tend to have high levels of sodium, chemicals and preservatives. They are also calorie dense, but often devoid of nutrients such as fiber.

So value and convenience have become primary drivers for consumers, but they could be shortchanging their own health.

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