Cooking is one of my very favorite things to do when I have a bit of free time. I find it incredibly relaxing, and if done right, it often results in me eating untold quantities of cookies. Delicious cookies. Sadly, free time is like unobtanium around here (topical!), which is why you will often see plaintive tweets from me at 1 in the morning as I wait for bread dough to rise, bemoaning the fact that I neglected to start the whole process earlier.
My poor planning skills are only exacerbated by the fact that both my husband and I work full time, so our dinners are often slapdash and totally thrown together. Lately, we’ve been feeling that perhaps we should put in a bit more effort on Sunday, and truly organize ourselves, mealwise, for the week. You know, so we could have actual, proper meals and our children could remember that food comes in non-nugget and tot form.
I was recently contacted by Kraft Foods to review their iPhone app, iFood Assistant 2.0, which retails for 99 cents,* and puts 7,000 recipes at your fingertips. I was all, “YES PLEASE WHERE DO I SIGN UP.”
I downloaded the app, and immediately put it to work.
One of my Actual, Proper Responsible Meal Planning strategies had been to cook up a big ol’ vat of soup on Sunday which we could eat throughout the week and/or freeze, so obviously I headed to the “Soups” section, because I am a winner, and also very smart. Time being the commodity that it is around here, I was also interested in the “Prep in 30 minutes or less” category. It was there that I found the Tomato Broccoli Soup, which could not have been easier, and tasted great. (It contains Good Seasons dressing mix, which, along with onion soup mix, are my secret ingredients in a bazillion of my recipes.)
Another great feature that I LOVED was the “What’s On Hand” section, where you plug in up to three ingredients you’d like to cook with (the predictive input there is a plus) and it searches the database for recipes you can make with those items. It was through this feature that I discovered Hot & Spicy Brittle recipe, which we’ve concluded must contain trace amounts of crack, such is its addictive deliciousness.
In terms of navigation, the layout of the app is very straightforward, and easy to follow. One area for improvement, however, would be to -- after clicking on a recipe, and then hitting the “back” arrow -- have your spot on the page be “anchored,” rather than sending you back up to the top of the page. Not a big issue, but it would be a nice enhancement.
In all, I highly recommend the purchase of this app; for 99 cents, you get a highly searchable database of 7,000 recipes, a whole mess o’ features I haven’t even mentioned here. (oh, fine: a few more—a Shopping List section where you can add items by aisle, recipe, or even store locator! WE ARE IN THE FUTURE, people. You can even email the shopping list to yourself.) It’s precisely the type of app I’d have downloaded on my own, which, to me, is always a good litmus test as to whether or not I’d endorse a product.
And! Two lucky readers can try this app out, as I’m running a little contest. Seeing as I’m trying to be better about cooking real dinners lately, simply enter by giving me your best go-to, easy, peasy recipe. (You can either leave a link to it in the comments, or cut and paste it there. I’m not picky!)
I will select two winners at random. The first winner will get a $50 American Express gift card, and the second will get a $25 iTunes gift card.
The contest will end Wednesday January 27, 2010 at 11:59 p.m. Eastern Time.
Good luck! I can’t wait to see your recipes!
*I have been compensated by Kraft Foods to cover the cost of groceries to try out recipes featured on iFood Assistant 2.0, downloading the app and conducting reader giveaways. However, my opinions are entirely my own and I have not been paid to publish positive sentiments towards iFood Assistant or other Kraft Foods mobile offerings.
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This is the best best best soup ever. So easy and really good.
WHITE BEAN CHILI
6 cups Chicken Broth
2 cans White Beans
1 can corn
4 large Chicken Breasts, cooked and shredded
2 cloves minced garlic
1 medium onion, finely chopped
2 tbsp oil
1-1/2 tsp Cayenne Pepper
2 4-oz. cans Mild Green Chilies, chopped
3 cups Monterrey Jack Cheese (grated)
1 16oz jar chunky salsa
2 cups Sour Cream
1-1/2 tsp garlic salt
1/2 tsp black pepper
Directions:
In a large pot, saute onion and garlic in oil. Add drained beans, corn, shredded chicken, broth, chilies, cayenne pepper, cheese, salsa, sour cream, garlic salt and pepper. Simmer for approximately 1 hour. Serve topped with sour cream.
I love this one - mac and cheese, but with nice, soft veggies interspersed!
http://weblogs.baltimoresun.com/features/baltimoremomblog/2008/03/dinner_together_vegetable_maca.html
This is one of our new favorites for cold nights! Sausage and corn chowder. Super easy, and can be a crock-pot recipe very easily.
http://foodformandy.blogspot.com/2009/10/erins-sausage-corn-chowder.html
2 very easy and yummy fish recipes....
1. TUNA CROQUETTES
mix 2 cans tuna, 2/3 c matzoh meal, 1/4 c mayo, 4 eggs, garlic and onion powder, and salt.
form patties, heat oil on pan , place patties on pan and fry 3-4 min on each side until golden brown.
2. CURRIED FISH
heat oil in a pan. add 1 large onion chopped and a small piece of ginger. sautee until translucent.
add 1 tbsp curry, 1 tsp cumin, and 1 jalapeno pepper minced (can add very little if dont want it spicy or alot). sautee one more minute
add 2 large tomatoes chopped, salt, and 2 c water and bring to a boil. reduce the flame to medium and cook covered for 20 minutes. add i c coconut milk (can buy this canned), fish such as sea trout, tilapia, or halibut... and 3 tbsp chopped cilantro. cook for 10 more minutes.
serve over basmati or jasmine rice.
THIS IS WELL WORTH THE WORK, ITS AMAZING!!!
Chicken Pesto Pasta with Roasted Cherry Tomatoes
2 Chicken breasts, cooked and chopped
1 jar prepared pesto
About 20 mushrooms (any kind), cut into bite sized pieces
I large onion, medium dice
1/2 package frozen peas (or the whole thing if you love peas like me)
1 box penne pasta (whole wheat is great)
About 20 cherry tomatoes
Olive oil
Balsamic vinegar
Salt
Pepper
Parmesan cheese
Preheat oven to 375.
Start water boiling.
On a baking sheet with sides (not a flat one for cookies) scatter the tomatoes and drizzle with olive oil, sprinkle with salt and pepper. Place in preheated oven while you saute the other veggies.
Throw pasta into water when it's boiling.
In a medium skillet, saute onions and mushrooms in a bit of olive oil until softened and right at the end, add a little balsamic to deglaze and flavor. Set aside.
Check on the tomatoes - they will be ready when you can see their skins have burst and they start to look a little wrinkly. Remove from oven and add to the mushroom/onion/balsamic mixture.
Drain the pasta when done and transfer to a large serving bowl that contains the pesto and peas (still frozen - the hot pasta and veggies will cook them perfectly.)
Add the tomato/mushroom/onion mixture along with the diced chicken breast.
Stir to coat and top liberally with parm.
DEEEEEEELISH!!
Tangy Sweet and Sour Meatballs
from: Second Helpings, Please!
Ali & I love this one because its SO easy and SO good!!
1 1/2 lb. minced meat
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 egg
2 tbsp. matzo meal
1 1/2 cups ketchup
2 cups ginger ale
Combine first 6 ingredients and form into small balls. Combine ketchup and ginger ale in a large saucepan and bring to a boil. Drop meatballs into sauce, cover and simmer for 2 hours.
Yield: 6 servings as an appetizer, 4 servings as a main course.
Slow Cooker Italian Beef for Sandwiches
SOOOO good!
http://allrecipes.com/Recipe/Slow-Cooker-Italian-Beef-for-Sandwiches/Detail.aspx
It's not the healthiest dinner. Okay, it's not even healthy. But it is the most perfect sweet-spicy food I've ever eaten (much less made in my own kitchen).
It's similar to the "Hot & Spicy Brittle" recipe...
http://smittenkitchen.com/2009/12/spicy-caramel-popcorn/
(You might want to make a half-batch, if you don't trust yourself to stop at a handful. It's THAT good.)
I make Rachel Ray's Shepherd's Pie a lot.
http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html
Crockpot Mexican Chicken
4 boneless skinless chicken breasts
1 can black beans
1 packet taco seasoning
1 small can green chiles
1 can cream of chicken soup
8 oz. sour cream
8 oz. of salsa (I love Newman's own black bean and corn)
4 oz. cheese dip (velveeta) or shredded cheese
Mix everything together in crockpot, cook on low 5-8 hours, stir to shred chicken.
Serve over rice or with tortilla chips or taco shells. Delicious!
This is one of our go-to dinners on week days.
1 box Spanish rice mix (rice and vermicelli kind)
1 can black beans
frozen corn
1 can diced tomatoes
cumin, salt, pepper, cayenne (or use the spice packet from the box)
shredded Cheddar cheese
Make the rice mix according to directions. Leave out the spice packet and use your own cumin, S&P, and cayenne to taste. Add black beans while rice is cooking. Add frozen corn at end and serve with cheese on top.
Popular with kids and adults!
I honestly don't have a recipe I follow for vegetable soup, but it's so easy! I just throw in any veggies I have, fresh and/or frozen, can of diced tomatoes, any broth (chicken or veggie)--enough to cover the veggies, small can of tomato paste. Throw in some basil, salt, pepper, cumin, whatever you like!
The absolute BEST soup ever:
Butternut Squash Soup with Sage
One 3-pound butternut squash, cubed (buy the pre-cut...it's much easier.)
3 tablespoons olive oil
Sea Salt to taste
curry powder
1 tablespoon butter
1 large yellow onion, diced (about 1 1⁄2 cups)
3 stalks of celery, chopped (about 1 1⁄2 cups)
1 tablespoon chopped fresh or dry sage (about 6 large leaves)
6 cups veggie stock
1/2 cup freshly grated Parmesan
Sage and Parmesan Croutons
Preheat oven to 400° F. In a large bowl, toss the squash & garlic with 2 tablespoons of the olive oil,salt to taste, and curry mix. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.
In a stockpot, heat the butter and the remaining oil(and some curry) over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes. Remove from heat. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with Sage and Parmesan Croutons and the grated Parmesan.
I posted about our quick go-to meal awhile back. "Taco Rice"...we love it!
http://www.kakakakaty.com/2009/06/03/wednesday-tacos/
Taco Soup!
So easy, even a caveman could do it. And so darn satisfying (particularly with a good wine).
http://backroadsandbarstools.blogspot.com/2010/01/no-soup-for-you.html
Fun giveaway!
Pioneer Woman's Meatballs are delicious. They're made with oats instead of breadcrumbs and my 3-year-olds LOVE them!
Leslie
An easy chili: sauté onion, celery, garlic, and carrot rounds until soft. Make a little well and add chili powder and any other spices or herbs (oregano, basil, cumin), let them cook for a minute. Add a chopped chipotle pepper. Add canned tomato, canned beans (any combination; I like kidney beans and black beans), a bit of water, and frozen corn. Let simmer for a while, then serve.
Top with cheese or sour cream. Yum!
This is the easiest/best chili recipe out there. Gives it a Mexican twist!
Green Salsa Chili
1 pound ground beef
1 white onion, diced
1 container of medium green chili
1 can diced tomatoes (I use Muir Glen Fire Roasted)
1 can water
1 tablespoon (or so) chili powder
Brown the ground beef and onion, put everything else in, let simmer for about 20 minutes, done. I serve with shredded "Mexican style" cheese on top. Delicious, and so easy!
This is an amazing, and easy, beef stew recipe!
http://www.kraftrecipes.com/cooking-tips/step-by-step/dinner/perfectwinterstew.aspx
I love, love, love these quesadillas, I can't remember which blog I found this on, so please someone, forgive me that I am not giving you credit, but they are DELICIOUS.
Pesto Quesadillas
Pesto Sauce
1/4 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 boneless skinless chicken breast
Handful of sauteed cherry tomatoes
Handful of sauteed mushrooms
Additional Parmesan cheese for the quesadillas
1 flour tortilla
Mix together the paprika, pepper, cumin and salt in a bowl. Dust chicken breast with spices and rub in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through. Depending on how thick the breast is, about 5 to 6 minutes per side. Remove and let rest. Cut the chicken into 1/2-inch slices and set aside.
Lay a tortilla over low heat on the grill and spread a thin layer of pesto over it. Lay the strips of chicken over the tortilla and sprinkle with Parmesan, and add any other ingredients you’d like here, then cover with another tortilla. Cook on both sides allowing time to acquire grill marks on tortillas and cheese has melted. Remove and let rest for 1 minute. Use a pizza cutter and serve!
Last minute lasagna -so easy!!
http://www.realsimple.com/food-recipes/browse-all-recipes/last-minute-lasagna-10000000610496/index.html
My hummus is RAVED about at parties. You can change it up by using roasted instead of fresh garlic and adding in roasted red peppers. YUM
It's here
One of our family favorites is pizza burgers. The basic recipe makes enough for about 1,000 people, so I freeze it in bags and eat it over the course of the entire winter, though a smarter person could just reduce the recipe.
3 lbs ground beef
1 lb ground ham (I use turkey, my mom used to use hot dogs)
1.5 lbs graded cheese (I KNOW)
2 cans of pizza sauce
Brown all the meat and throw it in a stock pot. Add the pizza sauce. Simmer until it smells good. Add other Italian type spices, garlic, onions, peppers, etc if you want to.
Move the stock pot to a sink full of cold water to cool it down. Once it is mostly cooled down, add in the cheese and stir it up. Then freeze it in bags.
Then some other day defrost a baggie, spoon onto hamburger buns like open-face sandwiches, and bake at 350 for 20 minutes or so, until they are crunchy. Optionally, top with more cheese.
YUM.
Every since college I've loved a simple dinner of cheese, crackers and deli meat with a side of tomato soup!
Soft Tacos or Wraps
This is the kind of recipe that is infinitely adaptable, but also really fast to put together.
*Chicken cut into strips (2-3 breasts)
*green, red, or yellow peppers, sliced
*onions, sliced
*cheese, shredded
*sour cream
*guacamole or avacados
*salsa
*shredded lettuce
*corn or flour tortillas
*seasonings
*anything else that sounds good
(If you're eating Kosher (I can't remember), you can drop the dairy or the meat, and it will still taste good).
Saute the chicken until cooked through. I usually season with either a taco seasoning or some mix of spices in my pantry, cumin being a staple.
In a separate pan, saute the onions and peppers in a little olive oil until they get soft.
Wrap the tortillas in foil and put in a 350 oven, until warmed through.
Put everything else in bowls.
Dollop whatever looks good onto the tortilla, wrap up, and eat.
*You could also use beef as well, just make sure it's cut into thin strips.
Ummm. I'm a college student. We make Pasta Salad. In the microwave.
1. Use awesome microwave pasta maker to make angel hair. Learn that angel hair cooks like playdough in microwave and switch to swirly shaped pasta.
2. Cut up red pepper, cucumbers, carrots, tomatoes with GIANT knife you borrow from floormate. Walk into your room holding said knife and terrify the boy sitting on your bed. Giggle as his eyes bug out.
3. Dump mozzarella balls into bowl with veggies. panic because the chick who handed the balls to you called you m'am and holy crap you're too young for that. Also, tee hee, cuz balls. duh
4. Open package of pre cooked chicken. Dump into bowl
5. Drain pasta. Let sit. Then add to bowl.
6. Add dressing
7. Sit in hallway and eat using mismatched plates and cutlery.
This Chicken Tortilla Soup is SO good and easy! I love things in the crock pot!
1 bag frozen "seasoning blend" (onions, peppers, celery)
2 cans Rotel tomatoes (diced w/ chilies)
1 pound, boneless, skinless chicken breast
1 can black beans, rinsed and drained
1 can whole kernel corn
1 cup hominy
2 cups chicken stock (or broth)
2 garlic cloves, minced
1 packet low sodium taco seasoning
Add the seasoning blend and Rotel tomatoes to the bottom of your slow cooker and place the chicken on top (to keep the chicken from sticking/burning). Add the other ingredients on top, then set on high for 6 hours. About 30 minutes before done, remove chicken, shred with a pair of forks and return to the soup. Garnish with any/all of the following: tortilla chips, cheese, avocado, sour cream, green onion.
everyone loves this butternut squash soup. you can make it just a bit spicy or not at all according to your (and your kid's) tastes. i always make a big pot, so i have leftovers.
http://beyondthewindow.wordpress.com/2008/11/13/butternut-squash-soup
I love the super easy french bread recipe at LaFuji Mama. It's the best!
http://www.lafujimama.com/2009/03/katie-kinsers-french-bread/
So easy too...
this makes a huge pot, tastes great, and is the perfect winter food:
http://orangette.blogspot.com/2005/10/sog-story.html
Here's the easiest, tastiest salad recipe:
http://recipes.epicurean.com/recipe/17895/sensation-salad.html
Sensation salad is a home-state Cajun favorite for me.
Goat Cheese Salad!
http://livingwithwhimsy.blogspot.com/2009/07/goat-cheese-salad.html
THE BEST AND EASIEST TILAPIA EVER:
Take as many tilapia filets as you need. They can be fresh or frozen. Season with salt and pepper. Take a slice or two of lemon, place on top of a tilapia filet. Wrap in a slice or two of prosciutto. Bake in 350 oven for 20 minutes or so. DELICIOUS.
I can't take credit for these, they are from beth, at sothefishsaid.com
Zucchini and Pepper Enchiladas
2 T olive oil
2 med sized cloves of garlic, crushed
1 cup minced onion
1/2 t salt
1 cup minced bell peppers
2 1/2 cups diced zucchini (about 2 smallish zukes)
1/2 t each: cumin, oregano, basil
cayenne and black pepper, to taste
1 cup (packed) grated cheddar cheese
salsa
1) In a large, heavy skillet, saute the garlic and onion in olive oil, with salt
2) When the onions are soft (after 5 or so minutes), add the peppers, zucchini, and herbs. Stir, and continue to cook of medium heat another 5-8 minutes, or until the zucchini is just barely tender.
3) Remove from heat, and stir in the cheese. Allow to cool at least to room temperature before filling enchiladas.
4) Assemble the enchiladas by placing approximately 1/2 cup of filling on one side of each tortilla and rolling it up. Pour a small amount of sauce into a shallow baking dish, place the enchiladas on top, and pour the remaining sauce over. Cover with foil, and bake for 30 minutes in a 325 degree oven.
They are a little labor intensive, but you can make them on a weekend and freeze them and reheat them for during the week
I stole this from @jayesel and SO EASY!
Stuffed Pepper Soup: http://jayesel.net/2009/02/28/recipe-stuffed-pepper-soup/
PW's chicken spaghetti
Right here, lady, baked polenta: http://www.gourmet.com/recipes/2000s/2006/06/polenta-pie
Here's my easy recipe for pasta with kale:
http://pureandstrange.blogspot.com/2009/12/pasta-with-kale-in-four-easy-steps.html
I love this recipe. I usually subsitute the reduced sodium/fat cans of soup.
http://www.recipezaar.com/Max-Ermas-Chicken-Tortilla-Soup-148807
I was going to leave Taco Soup, but I saw that someone else already did that. So here's a new soup I just made this week that is possibly even easier and SO yummy!
http://noblepig.com/2010/01/09/classic-splitpea-soup.aspx
If you want easy:
chicken tacos
boneless skinless chicken breasts or tenders
jar salsa (24 oz)
packet of taco seasoning
coat the chicken with taco seasoning (like with shake & bake). place in crockpot and cover with salsa. cook on low for about 8 hours or high for about 5.
when done, shred chicken. can eat like tacos or nachos with chips, sour cream, cheese, etc.
I've been making this black bean soup recipe for years. It's a hit in our household. I serve it with cheese quesadillas (just cheese melted between tortillas on a griddle) -
http://livelaughlove95.wordpress.com/2009/03/16/our-favorite-black-bean-soup/
Here is one of my all time favorite recipes. SOOOO good and so easy. We eat this at least twice a month and my three year old LOVES it!
http://www.marthastewart.com/recipe/tomato-and-sausage-risotto
I've recently discovered a love of quiche that knows no bounds. And, it's super quick to throw together. I follow this basic recipe and add whatever I feel like adding veggie wise.
http://allrecipes.com/Recipe/Country-Quiche/Detail.aspx
Country Quiche
Ingredients
8 slices bacon 1 small onion, chopped 4 eggs 2 tablespoons milk 2 tablespoons all-purpose flour 1 teaspoon dried parsley 1/4 teaspoon dried thyme salt and pepper to taste 1 (9 inch) unbaked pie crust 1/4 cup shredded mozzarella cheese 1/2 cup shredded Cheddar cheese
My crockpot is my best friend in the "quick & easy & healthy" category. One of my faves...
SUNDAY CHICKEN
2 skinless boneless chicken breasts (fresh or frozen)
1 can cream of chicken soup (any cream of "x" soup will do--broccoli is very nice, and if I liked mushrooms, that too)
1 packet dry onion soup mix (optional--leave it out if you're concerned about sodium)
Dump all of these in the crockpot before work. Set on low for 10 hours (On late nights, I've done 11, and it's just fine)
When I get home I make TJ's brown rice medley & throw some broccoli in the microwave, and BAM! A healthy, yummy dinner that tastes like I slaved all afternoon! It's a huge hit with Boyfriend & all my friends!
This is my FAVORITE soup (bear in mind, it is not Yemeni):
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1662823
This is always a hit at my house!
Italian Sausage Soup
INGREDIENTS:
3/4 pound sweet Italian sausage (turkey sausage is fine)
¾ pound spicy Italian sausage (turkey sausage is fine)
2 cloves garlic, minced
2 small onions, chopped
2 (14.5 oz) cans petite diced tomatoes, undrained
1 1/4 cups dry red wine
4 cups beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 zucchini, sliced and cut into quarters
1 yellow or orange bell pepper, chopped
1 (16 ounce) package spinach tortellini
fresh grated parmesan cheese
salt and pepper to taste
DIRECTIONS:
In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
Transfer drained sausage in crockpot.
Cook garlic and onion in reserved fat for 2 to 3 minutes and then add to sausage. Stir in tomatoes, wine, broth, basil, oregano, zucchini, and bell pepper.
Cover, and cook on Low for 4 to 6 hours.
Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, according to package directions. Drain well.
To serve, ladle a serving of pasta in each bowl, then top with soup. Garnish with parmesan cheese.
I'm addicted to lentils lately- this one is a winner!
Ingredients
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste
Directions
(1) In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
(2) Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
http://allrecipes.com/Recipe/Lentil-Soup/Detail.aspx
Easy Sick Day Tortilla Soup
1 jar green salsa (use whichever level heat you like - we use medium)
3 cups cooked turkey breast or chicken
3-4 cups chicken broth
1 can white beans, drained
1 teaspoon ground cumin
2 scallions, chopped
plain yogurt or sour cream
shredded cheddar cheese
tortilla chips
Heat salsa in a soup pot. Add poultry, broth, beans and cumin. The soup is done when it is heated through. Serve garnished with scallions, yogurt, cheese and crushed chips.
Serves: 4
http://withasideofwhimsy.blogspot.com/2009/09/spinach-puffs.html
Spinach Puffs -- oh do I love these!
Hi!
Our favorite, and quickest, go to meal is what we call Spaghetti Bolognese. Really, it's just spaghetti with meat sauce.
You'll need:
1/2 pound of ground beef
6 or7 ounces of spaghetti (we use a combo of whole wheat and spinach to get the kids to eat better without realizing it)
1 or 2 cups of your favorite Ragu (the variance on the amount depends on how saucy you like your pasta)
1/2 package Old El Paso dry taco seasoning
2 tsp olive oil
Directions:
Start water for pasta, being to boil and add pasta-cook according to package
while the pasta is cooking:
heat oil in frying pan
brown ground beef
once the beef cooked to well-done, add taco seaoning with 1/3rd cup of water, mix well
let the liquid cook off
once most of the liquid is gone, add Ragu
let simmer until pasta is done
drain pasta and mix with meat sauce
serve with rolls (or white bread, if that's all you've got)
Voila! Dinner is ready in 20 minutes or less
I know I always share the same recipe, but it's a good one: http://www.realsimple.com/food-recipes/browse-all-recipes/turkey-meatloaf-mashed-potatoes-00000000008039/
Here's one that I tried for the first time last week and it was ridiculously easy http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html
This one really only counts if you have a slow cooker - but goodness it is yummy.
http://thepioneerwoman.com/tasty-kitchen/recipes/soups/crock-pot-loaded-baked-potato-soup/
Probably the thing I cook most often is a pinch is fresh fish - any kind, with fancy mustard (I'm using Herbes de Provence Mustard currently) spread on top and then Panko breadcrumbs on top of the mustard. Bake and enjoy!
Easy Vegetarian Chili:
In large pot or skillet, saute finely chopped onion (I usually use about a third of a large onion) and a few minced cloves of garlic. Add a small spoonful of jarred diced jalepeno peppers.
Add one can of crushed tomatoes (I think it's 14 ounces), and spices (a little chili powder, cayenne, cilantro, salt, and pepper).
Add one regular sized can of black beans and one of pinto beans (or whatever you like), rinsed.
Finally, add one bag of the Green Giant steam-in-bag corn, already steamed in the microwave. The kind that comes in the little box.
Let this cook together while making rice and then serve topped with shredded cheese and maybe a dab of sour cream.
This is the basic recipe we make often. It is really easy to adapt and great with squash added.
Zucchini Bread! This is the perfect recipe and the loaves freeze amazingly. You can add chocolate chips to make it a bit more desserty, but the bread doesn't need them at all. This and a cup of chai makes mornings happy.
3 eggs
2 cups sugar
1 cup oil (or ½ cup oil + ¾ cup applesauce)
2-3 cups shredded zucchini
3 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
½ tablespoon cinnamon
½ tablespoon vanilla
6 oz. chocolate chips (optional)
Directions
Preheat oven to 325 degrees.
Beat together eggs, sugar and oil. (Halving the oil and substituting applesauce tastes just as good, I think. I add a little extra applesauce for moistness - around ¾ cup instead of ½ cup.)
Add zucchini and remaining ingredients, mixing well.
Bake in well-greased loaf pans for about one hour.
Easy Beans and Rice
1 cup rice
1 small onion, diced
1 jalapeno, diced
1 bell pepper (any color), diced
1 clove of garlic, minced
1 can black beans, drained
1 can of petite diced tomatoes
1 smoked turkey sausage
2 tsp of chili powder
1 tsp cumin
Salt
Pepper
Olive Oil
Cook rice according to directions.
While that's cooking, heat large pot with a little olive oil on medium heat. Add, onions, peppers, jalapeno, and garlic. Saute for 5-10 min until onions and peppers begin to get soft. Add beans, can of tomatoes (with juice), sausage, and seasonings, mix together and cover cooking on low heat until the rice is done. Add rice to pot mixing it all together and cover cooking for another 5 minutes. Salt and pepper to taste. Enjoy
This is my favorite Kraft recipe, and it's super easy to put together! http://www.kraftrecipes.com/kf/recipes/layered-enchilada-bake-107317.aspx
I make this at least once a week - my otherwise picky seven-year old adores it.
Pasta with Pesto
3 cups fresh basil leaves
2 larges cloves garlic
1/3 c pine nuts (toasted, if you have time)
1 cup freshly grated parmesan cheese
1/4 cup olive oil
salt and pepper to taste
Put all ingredients except olive oil in a food processor. Pulse until pureed, then slowly stream in oil. Fold into hot pasta of your choice and serve with more cheese. If you want to make it more of a one-pot meal, you can add cooked diced chicken and tomatoes.
This chili is SO GOOD. I've been making it on Sunday night and then portioning it out into 4 Ziploc containers for lunch - so all I have to do is grab one on the way out the door! (And then I get to go out for lunch on Friday b/c I've been so good. Heh.)
http://www.epicurious.com/recipes/member/views/SB-CHOCK-FULL-OF-VEGGIES-CHILI-50032437
Um, my favorite go to food is actually Kraft Macaroni and Cheese-Blue Box! Is that bad? I'm an adult and it's still a favorite. Reminds me of being a kid and it's so easy and quick to make.
My go-to is stir fry. I buy the pre-cut chicken or beef strips, throw them in a pan with olive oil, sea salt and pepper, garlic, some balsamic vinegar and capers. I usually put this on top of Romaine lettuce with a little more olive oil and balsamic and it's really filling and not so bad for you.
I also rock the grilled cheese sandwich on a regular basis. I work so much I have little energy or time to cook, but I do feel better when everything isn't takeout. Sounds like a cool app - I'll try it anyway. :)
Cool. I hadn't thought of that. Now I'm off to see what kind of apps like that I can find for my Moto Droid.
And my fav go-to is to have stock on hand for soups & flavoring other dishes: http://organizedmother.com/wordpress/2009/11/slow-starter-a-bonus-stock-recipe/ (sorry, forgot to leave the link the first time I tried to comment)
easiest chicken and dumplings ever!
http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx
I add some veggies too and subst chicken broth for the water in the recipe.
baked spaghetti! my favorite go to ingredient is cream of mushroom. oh MY is this stuff not the best thing ever.
but i mix 2 cups of cooked spaghetti (al dente), one can of cream of mushroom soup, shredded chedder cheese, 1/4 chopped onion, 1/4 chopped green pepper and already cooked chicken (just tear into bite size pieces) into a casserole dish and bake at 450 degrees for 30-45 minutes. you can sprinkle some cheese on top too.
i love this because i'ts SO yummy and SO easy to make. especially if you have chicken or whatever leftover. because you can really throw whatever veggies/meat you want as long as you have spaghetti and cream of mushroom soup you are golden!
So easy and really good:
Campbell's Easy Chicken and Cheese Enchiladas
1 10.75-oz can Campbell's Condensed Cream of Chicken Soup
½ c sour cream
1 c Pace Picante Sauce
2 tsp chili powder
2 c chopped cooked chicken
½ c shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl. Stir 1 c picante sauce mixture, chicken, and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11” X 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
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