Chicken breasts
Salt & pepper
Italian seasoning
Minced garlic
Pizza sauce (2 cups)
Shredded cheese
Pasta (I used some thin noodles)
Place chicken in bottom of crock pot. Season with salt, pepper & Italian seasoning. Top with garlic. Pour on pizza sauce.
Cover and cook on low for about 7 hour.
Serve with pasta & top with shredded cheese if desired.
TIPS: You can use tomato sauce instead of pizza sauce.
RESULTS: Enjoyed by all.
Saturday, November 5, 2011
Beef Taco Bake
3 whole wheat taco shells
Ground beef
Onion
Taco spice
water
Corn
Red pepper
Cheese
Fry onions and ground beef until no longer pink. Stir in corn (I used frozen corn) & red peppers.Add in about 1/4 cup of water and taco spice to taste.
In a round pie pan layer taco shell, shredded cheese, beef mix then repeat two more times ending with the beef mixture. Finally top with additional cheese.
Bake at 350 for about 15-20 minutes until cheese is bubbly.
TIPS: The pan I had was too big so I added some additional taco shell around the outside to hold everything together. Can be made ahead of time and heated.
RESULTS: Enjoyed by all including the baby.
Ground beef
Onion
Taco spice
water
Corn
Red pepper
Cheese
Fry onions and ground beef until no longer pink. Stir in corn (I used frozen corn) & red peppers.Add in about 1/4 cup of water and taco spice to taste.
In a round pie pan layer taco shell, shredded cheese, beef mix then repeat two more times ending with the beef mixture. Finally top with additional cheese.
Bake at 350 for about 15-20 minutes until cheese is bubbly.
TIPS: The pan I had was too big so I added some additional taco shell around the outside to hold everything together. Can be made ahead of time and heated.
RESULTS: Enjoyed by all including the baby.
Saturday, July 2, 2011
Honey Garlic Drumsticks
Chicken DrumSticks
Honey Garlic Sauce
Place drumsticks on pan sprayed with cooking spray.
Brush with Honey Garlic Sauce.
Bake at 350F for 40 minutes, brushing with additional sauce every 10 minutes.
TIPS: If I did this again I would remove the skin before cooking.
RESULTS: Thumbs down by the adults, hubby won't try it. I eat one and am grossed out. The kiddo loves them, she has 3. I froze the leftovers for her.
Honey Garlic Sauce
Place drumsticks on pan sprayed with cooking spray.
Brush with Honey Garlic Sauce.
Bake at 350F for 40 minutes, brushing with additional sauce every 10 minutes.
TIPS: If I did this again I would remove the skin before cooking.
RESULTS: Thumbs down by the adults, hubby won't try it. I eat one and am grossed out. The kiddo loves them, she has 3. I froze the leftovers for her.
Friday, June 24, 2011
Broccoli & Cheese stuffed Chicken Breasts
Chicken Breasts (cut thin)
Broccoli (I used frozen - slightly thawed)
Marble Cheddar
Bread crumbs & seasoning (I used Italian mix, garlic, salt & pepper)
Italian Dressing
Dip chicken breasts in Italian dressing and coat in seasoned bread crumbs.
Place in glass dish coated with cooking spray.
Place some cheese & broccoli in the centre and roll with the ends tucked under.
Bake on convection at 400 for about 30 minutes.
TIPS: I made a few pieces without the cheese for the hubby so I marked the ones that had cheese in them with a little piece of cheese on top. I also put the extra broccoli in the pan and baked it as well.
RESULTS: Enjoyed by all. The kido asked that it be separated out so the chicken was separate from the filling.
Broccoli (I used frozen - slightly thawed)
Marble Cheddar
Bread crumbs & seasoning (I used Italian mix, garlic, salt & pepper)
Italian Dressing
Dip chicken breasts in Italian dressing and coat in seasoned bread crumbs.
Place in glass dish coated with cooking spray.
Place some cheese & broccoli in the centre and roll with the ends tucked under.
Bake on convection at 400 for about 30 minutes.
TIPS: I made a few pieces without the cheese for the hubby so I marked the ones that had cheese in them with a little piece of cheese on top. I also put the extra broccoli in the pan and baked it as well.
RESULTS: Enjoyed by all. The kido asked that it be separated out so the chicken was separate from the filling.
Thursday, June 16, 2011
Homemade Mini Bugers
Lean ground beef
1 egg
Onion soup mix
Salt and pepper
BBQ sauce
Mini Burger Buns (I used the PC ones)
Mix together beef, egg, onion soup mix (to taste) & a shake of salt & pepper. Form into meat ball sized balls and flatten.
BBQ brushing with BBQ sauce once each side is grilled.
Toast mini buns on the BBQ for a couple minutes.
Assemble with cheese (if you like) and all the fixings.
TIPS: Burgers freeze well so make extras.
RESULTS: The hubby found them a little too oniony so I'll reduce the amount I used for next time. The kiddo loved that they were her size but only ate 1/2 of one.
1 egg
Onion soup mix
Salt and pepper
BBQ sauce
Mini Burger Buns (I used the PC ones)
Mix together beef, egg, onion soup mix (to taste) & a shake of salt & pepper. Form into meat ball sized balls and flatten.
BBQ brushing with BBQ sauce once each side is grilled.
Toast mini buns on the BBQ for a couple minutes.
Assemble with cheese (if you like) and all the fixings.
TIPS: Burgers freeze well so make extras.
RESULTS: The hubby found them a little too oniony so I'll reduce the amount I used for next time. The kiddo loved that they were her size but only ate 1/2 of one.
Thursday, May 5, 2011
Quick & Easy BBQ Chicken & Corn
This one is a bit simplistic but it works really well.
Chicken Breasts
BBQ Sauce (I used bullseye)
Corn on the cob
Chicken:
Coat chicken in sauce and let sit in frige for minimum of 15 minutes.
BBQ (baste with extra sauce while cooking)and enjoy.
Corn:
Clean & rinse corn cobs. Wrap in tin foil and place on the BBQ turning often.
TIPS: Use a temputure fork for the chicken. It gets dry if overcooked.
RESULTS: A success. No leftovers.
Chicken Breasts
BBQ Sauce (I used bullseye)
Corn on the cob
Chicken:
Coat chicken in sauce and let sit in frige for minimum of 15 minutes.
BBQ (baste with extra sauce while cooking)and enjoy.
Corn:
Clean & rinse corn cobs. Wrap in tin foil and place on the BBQ turning often.
TIPS: Use a temputure fork for the chicken. It gets dry if overcooked.
RESULTS: A success. No leftovers.
Beef Teriyaki with Cabbage & Rice
I can't remember the source for the original recipe. It was either the kraft whats cooking magazine or a sobey's calender.
Stirfry beef cut into strips (I used a fast fry cut)
Bag of coleslaw mix (found with the bagged salads)
Thin slices/grated Peppers & Carrots (this is optional and I didn't add them this time)
Teriyaki Sauce
Asian Sesame Dressing
Rice
Set rice to cook as per directions.
Fry beef in pan and remove once cooked as desired.
Drain pan.
Add coleslaw mix to pan and cook until softened, adding Teriyaki sauce and dressing in a 1:1 ratio (about 1/4 cup each).
Add beef back into the pan, toss to coat in sauce and cook until warm.
Serve over rice.
TIPS: If you like lots of sauce add a bit extra when you add the beef back in. This can also be made with ground beef (I did this once when I got two recipes mixed up) and still is quite yummy.
RESULTS: Enjoyed by everyone.
Stirfry beef cut into strips (I used a fast fry cut)
Bag of coleslaw mix (found with the bagged salads)
Thin slices/grated Peppers & Carrots (this is optional and I didn't add them this time)
Teriyaki Sauce
Asian Sesame Dressing
Rice
Set rice to cook as per directions.
Fry beef in pan and remove once cooked as desired.
Drain pan.
Add coleslaw mix to pan and cook until softened, adding Teriyaki sauce and dressing in a 1:1 ratio (about 1/4 cup each).
Add beef back into the pan, toss to coat in sauce and cook until warm.
Serve over rice.
TIPS: If you like lots of sauce add a bit extra when you add the beef back in. This can also be made with ground beef (I did this once when I got two recipes mixed up) and still is quite yummy.
RESULTS: Enjoyed by everyone.
Tuesday, April 26, 2011
Honey Garlic Chicken
Last night I made this house favourite.
Chicken breasts (boneless skinless)
Bread crumbs
Seasoning (garlic powder, salt & pepper)
Honey Garlic sauce (from VH)
Rice
Spray glass bakeware with cooking spray
Mix Breadcrumbs withe seasoning to taste in freezer bag
Rinse each chicken breast
Coat withe seasoned breadcrumbs shake & bake style
Place in glass bakeware and cook at 400 for 25 minutes (on convection if you have it)
Prepare rice.
At 20 or so minutes pour honey garlic sauce over chicken and bake remaining 5 minutes or until cooked thoroughly.
Serve over rice with extra sauce from the pan drizzled over top.
TIPS: This is also good frozen and reheated without the rice.
RESULTS: A family favorite as always.
Chicken breasts (boneless skinless)
Bread crumbs
Seasoning (garlic powder, salt & pepper)
Honey Garlic sauce (from VH)
Rice
Spray glass bakeware with cooking spray
Mix Breadcrumbs withe seasoning to taste in freezer bag
Rinse each chicken breast
Coat withe seasoned breadcrumbs shake & bake style
Place in glass bakeware and cook at 400 for 25 minutes (on convection if you have it)
Prepare rice.
At 20 or so minutes pour honey garlic sauce over chicken and bake remaining 5 minutes or until cooked thoroughly.
Serve over rice with extra sauce from the pan drizzled over top.
TIPS: This is also good frozen and reheated without the rice.
RESULTS: A family favorite as always.
Slow Cooker Honey-Lemon Chicken with Potatoes
Last week I made this. It was a Racheal Ray recipe slightly revised.
http://www.rachaelrayshow.com/food/recipes/slow-cooker-meal-honey-lemon-chicken-potatoes/
Ingredients
2 tablespoons Olive oil (original recipe calls for EVOO)
Large package (about 5) Chicken breasts (original recipe is for 8 bone-in, skin-on chicken thighs)
Salt and ground black pepper
Cut up white potatoes (original recipe is for 1 1/2 pounds baby potatoes)
1 small onion, chopped
Equivlent of 2 to 3 cloves garlic the jar kind (recipe calls for finely chopped or grated)
Italian seasoning mix which included thyme (original recipe- 4 to 5 sprigs thyme, leaves picked and chopped)
1 lemons, thinly sliced (called for 2)
1/4 cup honey
3 cups of chicken stock (original recipe called for 1/4 cup chicken stock or water)
In a skillet, heat oil over medium-high heat. Season chicken with salt and pepper, and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
I omitted this last part but you can serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.
TIPS: Served with extra "juice" from the crock pot on top. This would have been better with more lemon and using the small potatoes called for in the original recipe. I froze the leftovers in the sauce and it tasted great reheated.
RESULTS: Enjoyed by all.
http://www.rachaelrayshow.com/food/recipes/slow-cooker-meal-honey-lemon-chicken-potatoes/
Ingredients
2 tablespoons Olive oil (original recipe calls for EVOO)
Large package (about 5) Chicken breasts (original recipe is for 8 bone-in, skin-on chicken thighs)
Salt and ground black pepper
Cut up white potatoes (original recipe is for 1 1/2 pounds baby potatoes)
1 small onion, chopped
Equivlent of 2 to 3 cloves garlic the jar kind (recipe calls for finely chopped or grated)
Italian seasoning mix which included thyme (original recipe- 4 to 5 sprigs thyme, leaves picked and chopped)
1 lemons, thinly sliced (called for 2)
1/4 cup honey
3 cups of chicken stock (original recipe called for 1/4 cup chicken stock or water)
In a skillet, heat oil over medium-high heat. Season chicken with salt and pepper, and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
I omitted this last part but you can serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.
TIPS: Served with extra "juice" from the crock pot on top. This would have been better with more lemon and using the small potatoes called for in the original recipe. I froze the leftovers in the sauce and it tasted great reheated.
RESULTS: Enjoyed by all.
Thursday, April 14, 2011
Chicken Quesadillas
Last night I did another quick and easy dinner. Chicken Quesadillas. They are also easy to customize for picky eaters.
Soft taco shells
Cooked chicken pieces (I used some leftover chicken that had been cooked in teriaki sauce for tacos)
Shredded Cheese
Veggies - Cucumber, Red Pepper & Tomato
Salsa (I used Salsa on the adult ones and pizza sauce on the kiddos)
Spread sauce on one side of taco shell. Add veggies, chicken and cheese and fold over.
Fry in a bit of cooking spray until lightly toasted. Cut in half or quarters and serve.
TIPS: Served with extra salsa/pizza sauce or sour cream. Make sure to let it cool a bit for kids as the fillings get very hot.
RESULTS: A success. Enjoyed by everyone.
Soft taco shells
Cooked chicken pieces (I used some leftover chicken that had been cooked in teriaki sauce for tacos)
Shredded Cheese
Veggies - Cucumber, Red Pepper & Tomato
Salsa (I used Salsa on the adult ones and pizza sauce on the kiddos)
Spread sauce on one side of taco shell. Add veggies, chicken and cheese and fold over.
Fry in a bit of cooking spray until lightly toasted. Cut in half or quarters and serve.
TIPS: Served with extra salsa/pizza sauce or sour cream. Make sure to let it cool a bit for kids as the fillings get very hot.
RESULTS: A success. Enjoyed by everyone.
Monday, April 11, 2011
Homemade Mac & Cheese
I made this one last week but didn't get the chance to type it up. I took the receipe from the kraft what's cooking magazine (link: http://www.kraftcanada.com/en/recipes/four-star-macaroni-cheese-bake-85593.aspx)
3 Tbsp. margarine
1/4 cup flour
2 cups milk
2 cups Old Cheddar Shredded Cheese, divided (I used about 3 cups of marble cheddar)
1/4 cup Parmesan Grated Cheese
3 cups cooked elbow macaroni
1/4 cup fresh bread crumbs
HEAT oven to 350°F.
MELT margarine in large saucepan on medium heat. Whisk in flour; cook 1 min., stirring constantly. Gradually stir in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/2 cups Cheddar and Parmesan; cook and stir 1 min. or until Cheddar is melted.
ADD macaroni; stir to evenly coat. Spoon into 1.5-L casserole dish sprayed with cooking spray. Top with remaining Cheddar and bread crumbs.
BAKE 20 min. or until lightly browned and heated through.
RESULTS: It was really good. I froze the leftovers for lunches and they heated up really well and I think might have been even better as leftovers.
3 Tbsp. margarine
1/4 cup flour
2 cups milk
2 cups Old Cheddar Shredded Cheese, divided (I used about 3 cups of marble cheddar)
1/4 cup Parmesan Grated Cheese
3 cups cooked elbow macaroni
1/4 cup fresh bread crumbs
HEAT oven to 350°F.
MELT margarine in large saucepan on medium heat. Whisk in flour; cook 1 min., stirring constantly. Gradually stir in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/2 cups Cheddar and Parmesan; cook and stir 1 min. or until Cheddar is melted.
ADD macaroni; stir to evenly coat. Spoon into 1.5-L casserole dish sprayed with cooking spray. Top with remaining Cheddar and bread crumbs.
BAKE 20 min. or until lightly browned and heated through.
RESULTS: It was really good. I froze the leftovers for lunches and they heated up really well and I think might have been even better as leftovers.
Stuffing Chicken
This is one of my favorite quick recipes.
Chicken breast
Bread crumbs
Seasoning - garlic, salt & pepper
Box of stuffing (I like the turkey kind with cranberries)
Margarine (for the stuffing)
Mix stuffing, water & margarine according to package directions in a square glass bake ware.
Let sit covered (I used a plate)while you prepare the chicken.
Place bread crumbs and seasoning to taste in a large freezer bag.
Rinse chicken with water.
Place chicken in freezer bag and shake.
Place chicken on top of stuffing.
Bake on convection at 375 for about 25 minutes.
TIPS: I usually make the stuffing in the microwave first but this time I just mixed it without cooking it and it was a lot nicer (more moist). I sometimes do this chicken Italian style too - marinate in Italian dressing before coating in bread crumbs and add Italian seasoning to the breadcrumbs.
RESULTS: No leftovers. A success on the chicken. The kiddo wouldn't eat the stuffing which isn't unusual.
Chicken breast
Bread crumbs
Seasoning - garlic, salt & pepper
Box of stuffing (I like the turkey kind with cranberries)
Margarine (for the stuffing)
Mix stuffing, water & margarine according to package directions in a square glass bake ware.
Let sit covered (I used a plate)while you prepare the chicken.
Place bread crumbs and seasoning to taste in a large freezer bag.
Rinse chicken with water.
Place chicken in freezer bag and shake.
Place chicken on top of stuffing.
Bake on convection at 375 for about 25 minutes.
TIPS: I usually make the stuffing in the microwave first but this time I just mixed it without cooking it and it was a lot nicer (more moist). I sometimes do this chicken Italian style too - marinate in Italian dressing before coating in bread crumbs and add Italian seasoning to the breadcrumbs.
RESULTS: No leftovers. A success on the chicken. The kiddo wouldn't eat the stuffing which isn't unusual.
Thursday, April 7, 2011
Rosemary Chicken Breast
For dinner tonight I decided to try and break the husbands dislike of poultry in the crock pot. I decided to try cooking on high for a shorter period with the thought it might be a bit less dry. I roughly adapted a fellow bloggers recipe for Rosemary Chicken (original here: http://thesinglemomscookbook.blogspot.com/) to work for chicken breast in the crock pot.
3 Chicken Breast
Minced Garlic (in a jar)
Salt & Pepper
Rosemary
3 tbs Margarine (I didn't have butter)
Dried and placed chicken breast in crock pot. Sprinkled both sides with salt & pepper, rosemary and garlic. Put three heaping tablespoons of margarine in the middle and set in the crock pot on high for 2.5 hours.
TIPS: I would add some extra margerine next time to get extra gravy for the chicken.
RESULTS: Thumbs up. The Kido gobbled dinner up and asked for extra "gravy" for her chicken.
3 Chicken Breast
Minced Garlic (in a jar)
Salt & Pepper
Rosemary
3 tbs Margarine (I didn't have butter)
Dried and placed chicken breast in crock pot. Sprinkled both sides with salt & pepper, rosemary and garlic. Put three heaping tablespoons of margarine in the middle and set in the crock pot on high for 2.5 hours.
TIPS: I would add some extra margerine next time to get extra gravy for the chicken.
RESULTS: Thumbs up. The Kido gobbled dinner up and asked for extra "gravy" for her chicken.
Tuesday, April 5, 2011
Baked Cod
Tonight for dinner I roughly adapted this baked haddock recipe from AllRecipes.com
(http://allrecipes.com//Recipe/baked-haddock-2/Detail.aspx ).
3/4 cup milk
2 teaspoons salt (I used about 4 shakes of the salt shaker)
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon ground dried thyme (I used italian seasoning mix)
4 haddock fillets (used 1 package of frozen cod - about 8 pieces)
1/4 cup butter, melted (I used margerine)
1.Preheat oven to 500 degrees F (260 degrees C).
2.In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
3.Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
TIPS: I served it with steamed broccolli & pea pods. I also put cooking spray on the bottom of the dish.
RESULTS: Very yummy. The hubby and I loved it. The kido ate 3/4 of her piece then declared she was done because she doesn't like fish. I still call it a success as she ate most of her dinner.
(http://allrecipes.com//Recipe/baked-haddock-2/Detail.aspx ).
3/4 cup milk
2 teaspoons salt (I used about 4 shakes of the salt shaker)
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon ground dried thyme (I used italian seasoning mix)
4 haddock fillets (used 1 package of frozen cod - about 8 pieces)
1/4 cup butter, melted (I used margerine)
1.Preheat oven to 500 degrees F (260 degrees C).
2.In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
3.Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
TIPS: I served it with steamed broccolli & pea pods. I also put cooking spray on the bottom of the dish.
RESULTS: Very yummy. The hubby and I loved it. The kido ate 3/4 of her piece then declared she was done because she doesn't like fish. I still call it a success as she ate most of her dinner.
Friday, April 1, 2011
Mini Burgers & Fruit Kabobs
Tonight I went with something easy and took advantage yet again of BBQ season.
Beef paties (frozen from costco)
BBQ sauce
Burger buns
Cheese slices
Toppings
Strawberries
Catalope
The hubby BBQ's the burgers and basted with BBQ sauce and added the cheese slice about 30 seconds before they were done. I then dressed the burgers and cut the kido's into quarters (mini burgers). Served them with some mini carrots and strawberry & catalope (alternating) fruit kabobs.
RESULTS: A success. The kido ate 3 of the 4 quarters and had 3 fruit kabobs and carrots.
Beef paties (frozen from costco)
BBQ sauce
Burger buns
Cheese slices
Toppings
Strawberries
Catalope
The hubby BBQ's the burgers and basted with BBQ sauce and added the cheese slice about 30 seconds before they were done. I then dressed the burgers and cut the kido's into quarters (mini burgers). Served them with some mini carrots and strawberry & catalope (alternating) fruit kabobs.
RESULTS: A success. The kido ate 3 of the 4 quarters and had 3 fruit kabobs and carrots.
Thursday, March 31, 2011
Pizza Party Thursday
A couple weeks ago I found a pizza crust recipe from Kraft. It made 4 crusts and I froze 3 to use later. Yesterday I thawed one out to make pizza again.
1 pizza crust [recipe here: http://www.kraftcanada.com/en/recipes/perfect-parmesan-pizza-dough-122040.aspx ]
tomato sauce (I bought some pizza sauce in a squeeze bottle, but spaghetti sauce works too).
Shredded cheese (I'm using mozzarella this time but used marble Cheddar the last time)
Flatten crust into a greased pan.
Cover with sauce, cheese & veggies (if you like).
Bake 450 for 18 minutes.
TIPS: I didn't have a circle pizza pan so I used a small baking sheet. I served it with crunchy veggies, garlic dipping sauce (from PC) and some extra pizza sauce for dipping.
RESULTS: The kido ate a slice including the cheese which is impressive for her.
1 pizza crust [recipe here: http://www.kraftcanada.com/en/recipes/perfect-parmesan-pizza-dough-122040.aspx ]
tomato sauce (I bought some pizza sauce in a squeeze bottle, but spaghetti sauce works too).
Shredded cheese (I'm using mozzarella this time but used marble Cheddar the last time)
Flatten crust into a greased pan.
Cover with sauce, cheese & veggies (if you like).
Bake 450 for 18 minutes.
TIPS: I didn't have a circle pizza pan so I used a small baking sheet. I served it with crunchy veggies, garlic dipping sauce (from PC) and some extra pizza sauce for dipping.
RESULTS: The kido ate a slice including the cheese which is impressive for her.
Beef Tacos
Yesterday I went with beef tacos which are usually a hit here.
Ground beef (I used lean)
Taco seasoning
Veggies - Red pepper, Salad mix, cucumber
Salsa
Sour Cream
Shredded Cheese
Taco Shells (hard & soft)
Fry beef (no need to add oil) then drain off the fat.
Mix about a 1/4 cup of water with taco seasoning and pour onto beef.
Simmer (at least 5 minutes - I usually just simmer until everything else is ready.
Put beef & toppings on table and let everyone make their own.
TIPS: Every once and a while I buy a taco kit (use about 1/2 the seasoning pack and keep the rest for next time), its often a bit cheaper to buy the kit vs. the shells & seasoning separate. I also usually make double the beef I need and freeze 1/2 the seasoned cooked beef for another taco dinner.
RESULTS: The connoisseur gobbled down her dinner with no complaints.
Ground beef (I used lean)
Taco seasoning
Veggies - Red pepper, Salad mix, cucumber
Salsa
Sour Cream
Shredded Cheese
Taco Shells (hard & soft)
Fry beef (no need to add oil) then drain off the fat.
Mix about a 1/4 cup of water with taco seasoning and pour onto beef.
Simmer (at least 5 minutes - I usually just simmer until everything else is ready.
Put beef & toppings on table and let everyone make their own.
TIPS: Every once and a while I buy a taco kit (use about 1/2 the seasoning pack and keep the rest for next time), its often a bit cheaper to buy the kit vs. the shells & seasoning separate. I also usually make double the beef I need and freeze 1/2 the seasoned cooked beef for another taco dinner.
RESULTS: The connoisseur gobbled down her dinner with no complaints.
Tuesday, March 29, 2011
And I declare BBQ season- Beef Skewers
Beef & Vegi Skewers
This is a pretty simple one. I love BBQ season. It really lends itself to quick & easy meals.
Cubed beef ( I used a marinating cut but if you have less time use a grilling one)
Orange & Yellow Peppers
White Mushrooms
Balsamic dressing (I used the Kraft balsamic vinaigrette, Italian would work too)
Thread veggies & beef alternating on skewers.
Place in container and poor dressing on top & Saran wrap. Then place in the fridge until ready to BBQ.
Should leave in the fridge marinating for at least 15 minutes.
TIPS: Check if your wooden skewers will fit in the container you will be marinating in before you put the food on them and cut down if necessary. Other veggies that work well: zucchini - green or yellow, red pepper.
RESULTS: The little connoisseur looked at dinner and in usual good form called it yucky. After threatening no treats if she didn't try dinner she ended up clearing off her plate. Its a winner.
This is a pretty simple one. I love BBQ season. It really lends itself to quick & easy meals.
Cubed beef ( I used a marinating cut but if you have less time use a grilling one)
Orange & Yellow Peppers
White Mushrooms
Balsamic dressing (I used the Kraft balsamic vinaigrette, Italian would work too)
Thread veggies & beef alternating on skewers.
Place in container and poor dressing on top & Saran wrap. Then place in the fridge until ready to BBQ.
Should leave in the fridge marinating for at least 15 minutes.
TIPS: Check if your wooden skewers will fit in the container you will be marinating in before you put the food on them and cut down if necessary. Other veggies that work well: zucchini - green or yellow, red pepper.
RESULTS: The little connoisseur looked at dinner and in usual good form called it yucky. After threatening no treats if she didn't try dinner she ended up clearing off her plate. Its a winner.
Monday, March 28, 2011
Meatball Monday
So I'm 2 for 2.
Today I made meatballs (more or less from the Second Helpings Cookbook)
This is one of those easy to make but needs time to cook recipes.
Ground beef (I used lean)
1 egg
minced garlic (I used about 1/2 tsp of the kind from a jar)
salt (dash)
pepper (omitted because I couldn't reach it
Form into balls.
Boil equal parts gingerale (I used apple juice instead) & ketchup in large sauce pan.
Drop balls into boiling sauce and reduce to a simmer. Cover & cook for 2 hours.
TIPs: Serve over rice and pour some of the excess sauce over the whole thing. Meatballs also freeze well IF you have leftovers.
RESULTS: My little connoisseur asked for and ate thirds. A huge success. She also told me she likes everything I make for dinner and what was that thing I made yesterday again (the salmon patties). I'm feeling like super mom.
Today I made meatballs (more or less from the Second Helpings Cookbook)
This is one of those easy to make but needs time to cook recipes.
Ground beef (I used lean)
1 egg
minced garlic (I used about 1/2 tsp of the kind from a jar)
salt (dash)
pepper (omitted because I couldn't reach it
Form into balls.
Boil equal parts gingerale (I used apple juice instead) & ketchup in large sauce pan.
Drop balls into boiling sauce and reduce to a simmer. Cover & cook for 2 hours.
TIPs: Serve over rice and pour some of the excess sauce over the whole thing. Meatballs also freeze well IF you have leftovers.
RESULTS: My little connoisseur asked for and ate thirds. A huge success. She also told me she likes everything I make for dinner and what was that thing I made yesterday again (the salmon patties). I'm feeling like super mom.
Salmon Patty Sunday
Yesterday for dinner I made salmon patties:
1 tin of salmon (bones & skin removed)
1 egg bread crumbs (about a tsp)
1 piece of wet bread (wet bread and squeeze out)
Mash together, form in patties and coat in cornflake crumbs.
Then fry (I used a bit of cooking spray) on each side.
Ready & on the table in 20 or so minutes
TIPS: I got smart this time and crushed the corn flakes in a freezer bag and shook the salmon patties
in it shake and bake style. I made 8 mini patties, but you could make 2 big patties. Served with ketchup, potatoes (we did sweet potato fries & crispy veggies).
RESULTS: My older daughter (4) looked at it and declared it yucky. Once she was forced to try it she declared it yummy, cleared her plate (a huge thing here) and wanted to know what it was called again so she could ask for it again.
1 tin of salmon (bones & skin removed)
1 egg bread crumbs (about a tsp)
1 piece of wet bread (wet bread and squeeze out)
Mash together, form in patties and coat in cornflake crumbs.
Then fry (I used a bit of cooking spray) on each side.
Ready & on the table in 20 or so minutes
TIPS: I got smart this time and crushed the corn flakes in a freezer bag and shook the salmon patties
in it shake and bake style. I made 8 mini patties, but you could make 2 big patties. Served with ketchup, potatoes (we did sweet potato fries & crispy veggies).
RESULTS: My older daughter (4) looked at it and declared it yucky. Once she was forced to try it she declared it yummy, cleared her plate (a huge thing here) and wanted to know what it was called again so she could ask for it again.
When's dinner ready?
Something that I often think of when I'm cooking is an episode of Rosanne where she takes one of the kid's classes (maybe Becky's class) to the grocery store and then to her house to show them how she feeds a family of 5 on the cheap. One of the students asks her when the meatloaf will be ready and she answers something along the lines of when the oldest/middle child starts complaining.
That's what cooking is like for me. I'm no master chef. Just a mom of 2 (4 year old & 6 week old) with little time and picky eaters. I read a recipe once, maybe twice and then just go with the flow.
Most things I cook falls into a few categories. Ready in 30 minutes or less (prep all the way to the table), quick to prepare but longer to cook (weekend cooking) and slow cooker cooking.
I'll post recipes but my measurements may not be exact. I hope you enjoy reading about my cooking successes and flops.
That's what cooking is like for me. I'm no master chef. Just a mom of 2 (4 year old & 6 week old) with little time and picky eaters. I read a recipe once, maybe twice and then just go with the flow.
Most things I cook falls into a few categories. Ready in 30 minutes or less (prep all the way to the table), quick to prepare but longer to cook (weekend cooking) and slow cooker cooking.
I'll post recipes but my measurements may not be exact. I hope you enjoy reading about my cooking successes and flops.
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