Hi, i have two children aged 6 and 3.5 years old, we eat most things but i want to do more home cooking. Has anybody got healthy and cheap recipes that dont take hours to make???
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DS - said
October 3 2009 @ 11:03
Hi there,
I don’t know if you wanted to get your kids involved in the cooking process but I recently read an article that provides some great kid friendly recipes. My step daughter and I have already made 2 of the recipes. The fruit with dip was great. Not all the recipes are healthy but the fruit one is and the Ants on a Log recipe would also be healthy. Here is the link:
http://www.associatedcontent.com/article/844261/recipes_for_you_and_your_children.html?page=2&cat=22
Enjoy!
Ruchi K - said
October 3 2009 @ 11:03
http://free-recipes4u.blogspot.com
chk this out
pattsywattsy - said
October 3 2009 @ 11:03
grumpy - said
October 3 2009 @ 11:03
1kg or 2lb of mince (ground beef I think in USA) brown in electric fry-pan, bacon, salami, tomatoes with salt/pepper any spices you like & any vegetables you like, chuck a can of tomato soup and cook thru serve with garlic bread or lovely fresh bread rolls. Left overs for breakfast/lunch next day or if you don’t like it the dog loves it. I like the mince recipies as they are in one pan and you can me sooooo many different, curry mince etc
sdown85 - said
October 3 2009 @ 11:03
These are some recipes from a show on the Canadian food network. Its called fixing dinner. I think its the kind of recipes your looking for. Kid Friendly, Easy, Cheap, and Fast.
Baking Powder Biscuits, Chicken Pot Pie, Salad
Yield: 4
This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Ingredients:
Baking Powder Biscuits
* 4 tbsp melted butter or shortening
* 2 cups flour
* 4 tbsp baking powder
* 1/2 cup [½ to 1 cup] grated Cheddar cheese (optional)
* 1 1/2 cups 1% milk
Chicken Pot Pie
* 1 tsp canola or olive oil
* 3 x 450 gram boneless, skinless chicken breasts
* 1 x onion, finely chopped
* 10 x mushrooms, sliced
* 1/2 tsp salt
* 1/2 tsp ground sage
* 1/4 tsp marjoram
* 1/4 tsp thyme leaves
* 1 1/2 tsp butter or margarine
* 1 1/2 tbsp flour
* 1 cup milk
* 1 cup frozen, mixed vegetables
Salad
* 1 bag baby spinach
* 3 tbsp salad dressing
Beef Fajita Stir-Fry on Pasta
Yield: 4
Ease of Preparation: Easy
Prep Time: 20 minutes
Ingredients:
Beef Fajita Stir-Fry on Pasta
* Water
* 1 tsp Olive Oil
* 1 x Onion
* 1 1/2 pounds (675 gms) Flank Steak
* 2 tsp Prepared Garlic (From a jar)
* 1 x Red Pepper
* 1 x Green Pepper (Or Yellow)
* 1 cup Chunky Salsa
* 7 ounces (1/2 of a 14 oz Can) Hunts Italian Diced Tomatoes
* 1 tsp Chipotle Chili Powder
* 1/2 tsp Cumin Powder
* 2 tbsp Banana Ketchup
* 4 cups Whole Wheat Penne Pasta
* Olive Oil (Optional)
* Basil Leaves (Optional)
* 1/2 cup Tex-Mex Cheese, Shredded
* Cilantro (Optional)
Directions:
Beef Fajita Stir-Fry on Pasta
1. Take out equipment and ingredients.
2. Bring water for pasta to a boil in a large stove-top pot.
3. Heat oil in a large nonstick fry pan or wok at medium high heat.
4. Sauté onion until translucent.
5. Slice flank into thin strips, across the grain, adding to pan as you cut.
6. Add garlic.
7. Rinse then sliver peppers, adding to pan as you slice.
8. Add salsa, oil and spices to pan and mix.
9. When sauce begins to boil reduce heat to simmer.
10. Meanwhile: Add pasta to boiling water. Set timer for 11 minutes or follow package directions. Stir occasionally.
11. When timer rings, drain and rinse pasta in a colander under hot water.
12. Return pasta to pot, turn off heat, and toss with a little olive oil and basil if you wish.
13. To serve, sprinkle cheese over hot pasta, then spoon sauce onto cheese.
14. Cilantro is optional, you either love it or you don’t!! Serve the leftover sauce the next day in a wrap!
Cajun Chicken Caesar Salad with Garlic Baguette
Yield: 4
This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Ingredients:
Cajun Chicken Caesar Salad With Garlic Baguette
* 1 x 1 kg. precooked roaster chicken from deli
* 2 x Caesar salad kits (complete with Romaine lettuce, dressing, croutons.)
* 2 tbsp real bacon bits (optional)
* 2 – 4 teaspoons Mrs. Dash Extra Spicy seasoning
* 2 tbsp low-fat grated Parmesan cheese
* 1 x whole-wheat baguettes
* 2 tbsp butter or margarine
* 1/2 tsp garlic powder
* 1/2 tsp parsley flakes
Directions:
Cajun Chicken Caesar Salad With Garlic Baguette
1. Cut chicken into bite-size pieces. Place in a microwave safe bowl. Let stand in fridge.
2. Put salad into salad bowl. Pour dressing as desired over salad and toss.
3. Sprinkle with bacon bits and croutons.
4. Divide onto individual serving plates.
5. Toss chicken pieces with spice and cook in microwave at high for 2 minutes or until hot.
6. Toss and heat again for 1 minute.
7. Divide chicken equal over lettuce and finish with a sprinkle of Parmesan.
8. Slice bread lengthwise, lightly butter and sprinkle with garlic powder and parsley.
9. Turn oven off and toss bread in, butter side up.
Country Apricot Chicken with Rice and Broccoli
Yield: 4
Ease of Preparation: Easy
Prep Time: 15 minutes
Ingredients:
Country Apricot Chicken with Rice and Broccoli
* 10 x Boneless-Skinless Chicken Thighs (1 3/4 lb / 800 g)
* 3 tbsp Soy Sauce
* 2 tbsp Lemon Juice
* 1 tsp Cayenne Pepper
* 3/4 cup Apricot Jam
* 1 tbsp Olive Oil
* 2 tbsp Brown Sugar
* 1/2 tsp Salt
* 1/2 tsp Pepper
* 2 x Onions
* Plastic Wrap
* 1 1/2 cups Basmati or White Rice
* 3 cups Water
* Prepared Chicken
* 1 lb. (450 gms) Broccoli Florets (Approximately 5 Cups)
* Butter (Optional)
Directions:
Country Apricot Chicken with Rice and Broccoli
1. Take out equipment and ingredients.
2. The night before: Unravel thighs, then flatten and scrunch together in an oven-safe baking dish or pan.
3. Combine the following in a small bowl; soy sauce, lemon juice, cayenne pepper, apricot jam, olive oil, brown sugar, salt and pepper. Quarter onions and add to bowl.
4. Pour sauce evenly over chicken. Flip the chicken around with a fork until each piece is thoroughly coated. Cover with plastic wrap and leave in the fridge overnight.
5. When you arrive home: Preheat oven to 350 degrees F. Combine rice and water in a large oven-safe pot.
6. Stir, cover and place on center rack of preheated oven.
7. Place chicken, uncovered, in oven beside rice. Set timer for 55 minutes.
8. Wash and cut broccoli.
9. Place in microwave-safe pot with lid with 2 Tbsp water and a little butter if you must.
10. Cover and microwave at high 3 minutes, then let stand.
11. When timer rings for chicken and rice, microwave broccoli an additional 2 minutes.
12. Use the left over sauce for drizzling on your rice!!!
Easy Vegetable Minestrone Soup with Garlic Bread
Yield: 4
Ease of Preparation: Easy
Prep Time: 20 minutes
Ingredients:
Easy Vegetable Minestrone Soup with Garlic Bread
* 1 tsp Canola Oil
* 1 x Large Onion
* 2 x stalks Celery
* 2 x -3 Carrots
* 2 tsp Prepared Garlic (From a jar)
* 4 cups (900 ml) Vegetable Broth, Low-Sodium
* 1 can Diced Tomatoes (14 oz / 398 ml)
* 1 can Mixed Beans (19 oz / 540 ml)
* 2 tbsp Tomato Paste
* 2 tsp Italian Seasoning
* 1/8 tsp (1/8) Fresh Pepper
* 1/4 cup Grated Parmesan Cheese
* 1/4 cup Basil Pesto (From a jar)
* Water
* 1 x Baguette or French Loaf
* 2 tbsp Butter (1 Tbsp Per Side)
* 1/2 tsp Garlic Powder
* 1/2 tsp Parsley Flakes
* 2 cups Macaroni
Directions:
Easy Vegetable Minestrone Soup with Garlic Bread
1. Take out equipment and ingredients.
2. In the morning:
3. Heat oil in a large stove-top pot at med-high. You can also omit the oil and prepare this soup in a slow cooker.
4. Finely chop onion adding to pot as you cut.
5. Slice celery and carrots thinly and add to pot as you cut.
6. Add garlic.
7. Gradually add vegetable stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto.
8. Cover with lid and simmer on low heat until dinner.
9. When you get home for dinner:
10. Preheat oven to 350 degrees F. Fill a large stove-top pot with water and bring to a boil for macaroni.
11. Meanwhile: Slice bread lengthwise, lightly butter and sprinkle with garlic powder and parsley.
12. Put bread in oven butter side up and turn oven off.
13. Add macaroni to boiling water. Set timer for 7 minutes. Once macaroni is ready, rinse and set aside.
14. Serve macaroni in the bottom of each bowl and pour hot soup overtop.
15. YUUMMMM!!!! Don’t forget to take the bread out!
Hurried Goulash with Egg Noodles and Peas
Yield: 4
This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Ingredients:
Hurried Goulash With Egg Noodles And Peas
* 1 tsp extra virgin olive oil
* 1 1/2 lb. lean sirloin or flank steak
* 1/2 red onion cut into slivers
* 2 tbsp paprika
* 1 tsp Mrs. Dash Table Blend
* 1/2 tsp fresh ground pepper
* 1/2 red pepper, sliced into strips
* 1/2 tsp yellow pepper, sliced into strips
* 1 tsp [1 to 2 tsps] prepared garlic (or 1/2 teaspoon garlic powder)
* 1 tsp extra virgin olive oil
* 2 tbsp flour
* 1 x 284 ml Can beef consommé
* 1 x 398 ml Can Italian stewed tomatoes
* 1 tsp red crushed chilies (optional)
* 3/4 lb. broad egg noodles
* 4 cups frozen baby peas
Directions:
Hurried Goulash With Egg Noodles And Peas
1. Fill large stove-top pot with water. Cover and bring to a boil.
2. Heat oil in a large nonstick frying pan or wok at medium high.
3. Cut beef into thin strips against the grain and add to pan. Toss occasionally.
4. Add onions, spices, and peppers. Toss until peppers are roasted.
5. Add flour and stir.
6. Reduce heat to medium low.
7. Gradually stir in consommé and stewed tomatoes.
8. Add chilies if you like it spicier. Blend together and heat through.
9. Place egg noodles in boiling water. Set timer for 10 minutes or follow package directions
10. Place peas in microwave-safe casserole. Cover and microwave at high for 5 minutes.
11. Reheat peas an additional 2 minutes when noodles and goulash are done.
12. When egg noodles are ready, rinse and return to pot and toss with a little olive oil.
13. Serve meat sauce over egg noodles.
suzette s - said
October 3 2009 @ 11:03
I make a lot of quick stovetop casseroles.
To do this I keep on hand:
sour cream
cheese
cream of mushroom or chicken soup
whole grain pasta
instant brown rice
tuna or frozen chicken tenderloins or hamburger
petite diced canned tomatoes
garlic
onions (frozen prechopped work well or green onions are fast to chop)
tomato paste
Vermouth
frozen veggies
So, if I need a quick meal I decide if I want a pasta or rice casserole and measure out how much I need, and put the water onto boil.
Creamy Casserole
Then I saute hamburger or chicken (cut into chunks) in frying pan. When browned drain excess grease and remove meat.
Put onions in pan and saute (scraping up any fond on pan)
When soft and translucent, add 1/2 – 2 teaspoons of garlic
saute for 30 seconds then add a little vermouth
Then add a can of creamed soup and some sour cream
When pasta or rice is done, drain excess water and mix all ingredients together (add as much cheese at this time as desired) Stir over medium heat until cheese is melted and all ingredients are incorporated. You can add any frozen veggies you like that you’ve warmed up in microwave at the end. Salt and pepper to taste.
(For tuna casserole skip browning meat and go straight to sauteing onions, just use a little olive oil to saute them.)
Goulash
Start pasta.
Fry hamburger, drain grease, saute onions and garlic as in creamed casserole.
Add diced tomatoes, small can of tomato paste, 1/2 c. water
Let simmer for a minute or two.
Add hungarian paprika if you have it, if not then a pinch cayenne
Stir in more water if needed to keep sauce loose.
When pasta is done, drain it and combine ingredients.
Stir in a bit of sour cream if you like.
[e] - said
October 3 2009 @ 11:03
Chicken burgers are always good and easy to make healthy.
I grill Turkish bread instead of normal rolls as it is lighter and thinner, sometimes I baste the chicken in Portugese spices but the kidlets might not like this so much. I put cheese, lettuce, tomato, avocado, a smear of sweet chili sauce (again, optional for kidlets) on one half and mayo on the other half of the bread.
Or if the kids don’t mind tuna, throw together in a saucepan a can of tomatoes, a tablespoon of tomato paste, a little garlic and mixed herbs, a diced onion and a can of tuna. Serve over pasta. Shouldn’t take any longer to make than it takes the pasta to cook.
Tacy - said
October 3 2009 @ 11:03
Fried Chicken with Creamy Gravy
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Serves 8.
*************
Mashed Potatoes with Fried Mushroom, Bacon, and Onion
6 Yukon Gold potatoes, peeled and quartered
5 slices bacon
1 tablespoon vegetable oil
6 medium mushrooms, sliced
1 medium onion, sliced
2 tablespoons butter
2 tablespoons ranch dressing
Add potatoes to a large pot of water and bring to a boil. Cook until the potatoes are soft, about 20 minutes.
Meanwhile, place the bacon slices in a large skillet over medium heat, and cook until crisp. Remove to paper towels.
Wipe out the skillet, return to stove, and pour in vegetable oil. Stir in mushrooms and onion, and cook until onion is soft and translucent.
When the potatoes are done, drain water, and place potatoes in a large bowl. Mash in butter and ranch dressing. With a potato masher or electric mixer, continue to mash until the potatoes are smooth. Stir in the mushrooms, onions, and crumbled bacon.
Serves 6.
*****************
Easy Garlic Ginger Chicken
4 skinless, boneless chicken breast halves
3 cloves crushed garlic
3 tablespoons ground ginger
1 tablespoon olive oil
4 limes, juiced
Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Serves 4.
****************
BBQ Chicken Salad
2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 (8.75 ounce) can sweet corn, drained
1/4 cup barbeque sauce
2 tablespoons fat-free mayonnaise
Preheat grill for high heat.
Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.
serves 4.
****************************