Saturday, April 20, 2013

THE RECIPES - How a Busy Mom Makes Healthy Dinners Easy

Although I am a VERY busy mom, I still make eating healthy as a family top priority.  Instead of continuously finding new recipes and making a different dish every night, I have about 20 recipes that are no-fail, family pleasing, budget friendly, and easy to make.  Here they are, in no particular order!

1. Quiche with easy homemade whole wheat crust from 100 Days of Real Food.  I love this recipe because prep takes about 5 minutes and you can switch it up, depending on what your family likes.  You can add bacon, ham, turkey, applegate sausage (yum), veggies such as spinach, broccoli, tomatoes, and any kinds of cheeses. 

2.  Whole wheat mac n cheese from 100 Days of Real Food.  Another one we can switch up.  Sometimes I add mixed frozen veggies, or bacon, or sauteed mushrooms & parmesan.  Or sometimes I just roast some veggies for the side or make a side salad.

3.  Best Whole Chicken in a Crock Pot from 100 Days of Real Food.  I like to make this if I know I have a busy afternoon and evening so I don't have to be slave to the kitchen.  I usually make this with some roasted sweet potato wedges (sweet potatoes cut into wedges and roasted with EVOO/salt/pepper/garlic powder at 400 degrees for 30 min) and side salad or other roasted veggie (green beans, brussel sprouts, cauliflower, broccoli, yum)

4.  Chicken Quesadillas - Made from leftover whole chicken from the crock pot.  Take 1 whole wheat tortillas, put in skillet with EVOO spray, and add shredded chk and some organic cheddar cheese (or spicy cheese if you'd like) to half.  Fold over and cook on both sides.  Seriously a SUPER-EASY dinner and great way to use up the leftover chicken.  Also, sautee any veggies (peppers, onions, etc.) and add to quesadilla as desired. 

5.  Peanut-Thai Pasta from 100 Days of Real Food.  This is seriously amazing.  I have made it with fettuccine, spaghetti, and thai noodles.  All delish.  Also, I add skillet-fried egg (fried either with organic butter or EVOO).  My kids lick their plates. 

6.  Weeknight Chili - 1/2 lb organic grass-fed beef, 2 cans kidney beans, 2 cans diced tomatoes, yellow onion (diced), 3 t chili powder, 3 t cumin
Brown beef with onions in skillet, drain grease.  Pour in tomatoes and kidney beans (drained & rinsed), and seasonings.  Simmer for 10 minutes.  Voila!  Super-easy chili! Serve with organic sour cream and/or organic cheddar. I usually make this with homemade corn bread, which I usually make into muffins for easy, baking at about 12 minutes instead of the 15-20 min.  If I am short on time, I just serve with organic whole wheat crackers instead of the corn bread. 

7.  Burgers I (From Deceptively Delicious) - 1/2 lb organic grass-fed beef, 1/2 c breadcrumbs, 1/2 c carrot puree, 1/4 c milk (almond milk or any kind of cow's milk), 3 T soy sauce, 2 cloves garlic, 1 T EVOO, 8 whole-wheat hamburger buns, hamburger fixin's
Preheat oven to 400
In large bowl, mix together meat, breadcrumbs, puree, milk, soy sauce, garlic.  Form into 8 small patties.
Add EVOO to large ovenproof skillet, add burgers and cook until browned on one side (4-5 min).  Turn burgers and place in oven, bake for 4-5 more min.  Serve each burger with fixin's. 
I usually make these with sweet potato wedges and a side salad or other roasted veggie.

**I make these 2 last recipes in the same week, utilizing 1 lb of beef**

8.  Caesar Salad with Pesto Sourdough Bread (from Deliciously Organic's Real Food, Real Fast Menu)
Head romaine lettuce
1/2 c fresh grated parmesan

  • Dressing
3/4 c EVOO
1/4 c red wine vinegar
1 t worcestershire
1/2 t sea salt
1/4 t dijon mustard
1 clove garlic
4 anchovy filets
juice from 1/2 lemon
Place all dressing ingredients in blender and blend until smooth.  Pour over chopped romaine, sprinkle parmesan, toss & Enjoy.

  • Sourdough/Pesto
1 loaf sourdough bread, sliced
2 cups (1 can) blk olives (drained/rinsed)
1 c perorino romano cheese (or parm if you only have that on hand)
1 c walnuts
2 cloves garlic
1/2 t sea salt
1/2 c EVOO
Preheat oven to 350.  Place all pesto ingredients in food processor, EXCEPT olive oil.  Pour in olive oil while food processor is running.  Spread along slices of sourdough, place on baking sheet, and cook for 15 minutes until golden brown edges. 

9.  Spaghetti Bake (from Deliciously Organic's Real Food, Real Fast Menu)
16 oz whole wheat spaghetti
28 oz crushed tomatoes (look for can with less sodium)
2 cloves garlic
1 T italian seasoning
2 c chopped broccoli
1 c mozzarella (fresh shredded)
1/2 c parmesan (fresh grated)
Preheat oven to 350.  Cook spag according to pkg directions.  Last minute of cooking, add broccoli. Meanwhile, heat skillet to medium, add EVOO & garlic.  Cook garlic until fragrant (about 1-2 min) but not burnt, add tomatoes, and spice. Simmer for 10 min.  Add spag to sauce and pour into 13x9 baking dish.  Sprinkle cheese over top and put in oven for 30 min.  I put foil over top mine so that spag doesn't get crunchy. 

10.  Chicken Tenders (from Deliciously Organic's Real Food, Real Fast Menu)
1.5 lb all-natural or organic chicken tenderloins
3 pieces whole wheat toast, blended in food processor until fine
2 T organic butter
salt & pepper
Season each chicken piece with s&p, coat both sides with breadcrumbs.  Heat skillet over medium for 2 minutes, add EVOO & butter, place chicken pieces in pan.  Sautee for 3 min, until golden brown, then flip and cook second side until golden brown.  Done deal!  I usually make these with some sweet potato wedges and a side salad or other roasted veggie.  My husband loves these in a sandwich the next day for lunch!

11.  Perfect Potato Soup from the Pioneer Woman.   Serve with organic crusty bread, baked in oven with butter & garlic powder at 350 for 25 min.

12.  Corn & Cheese Chowder from Pioneer Woman.  Serve with organic crusty bread, baked in oven with butter & garlic powder at 350 for 25 min.

13.  Easy Sloppy Joe's from The Gracious Pantry.

You can use 1 lb of organic grass-fed beef in place of the turkey, which is what I do. 

14.  Homemade Whole Wheat Pizza - from Artisan Bread in Five.  Here is their You Tube video on how to make the basic dough.  Once it has been in the fridge overnight, you can cut out the rest of the steps (which will make an artisan bread) and start the pizza dough.  This dough will make about 4-5 loaves of artisan bread or 3-4 pizza crusts.  You can cut the recipe if you don't think you will use the dough in about a week. 
Pre-heat oven to 450 degrees.
Dust the surface of the refrigerated dough with flour and cut off an orange-sized piece (or bigger depending on how big you want your pizza and how thick your crust).  Dust with more four and shape into ball by stretching the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go.  Using plenty of flour, flatten the dough (on a pizza peel on parchment paper) with your hands and a rolling pin.  If the dough is sticky, add more flour. 
Pour on pizza sauce, sprinkle fresh shredded mozzarella, and your toppings.  Place in oven on pizza stone (if desired) for 12-15 minutes. Turn pizza if it looks like it is browning unevenly. 

15.  Farmer's Market Stir Fry from 100 Days of Real Food.  This is a very easy recipe that can easily be switched up, depending on what kinds of veggies are in season and you happen to have on hand.  

16.  Southwestern Cheese Panini from Amy's Organic website.  

17.  Breakfast for Dinner - I usually make pancakes using this Bisquick Mix from The Gracious Pantry, scrambled organic cage-free eggs (with or without organic cheddar), whole wheat toast with organic butter, and sometimes throw in some Applegate sausage or bacon.  This is a very easy dinner that requires ZERO prep.  And bonus, the kids literally scream for joy when they find out we are having breakfast for dinner!

18.  Chicken or beef tacos - I use the Whole Chicken in a Crock Pot recipe, using cumin, chili powder, salt and pepper to make it more of a taco seasoning.  Or if I'm doing beef tacos, I cook 1 lb beef with a chopped onion, and after draining, I mix in 2 cloves minced garlic, 2 t cumin, and 1 t sea salt.  Serve these tacos with taco shells (organic preferred), shredded lettuce, salsa, avocado, black or kidney beans, and sour cream. 

No comments:

Post a Comment