Archive for the ‘Main Dishes’ Category

Make-Ahead Tutorial: Bake Hard Boiled Eggs

Monday, September 21st, 2015

Make-Ahead Tutorial: Bake Hard Boiled Eggs from MomAdvice.com

Have you ever prepared hard boiled eggs in the oven? I had seen the tutorials floating around Pinterest, but we never really ate hard boiled eggs in our house.  Recently though, my daughter and I have both discovered how much we love these  for an afternoon snack or for a quick lunch with chopped veggies so I thought I would prepare these for our week.

It seems kind of crazy to bake your eggs, but this is a great way to make a lot of eggs for your week. This week I made two dozen since we went through a single dozen so quickly in our house. Although egg prices are high right now, this is still a really affordable snack and a great source of protein.

Here is the thing, results seem to vary on success with baking your hard boiled eggs in the oven and it’s a good idea to give these a test run in your oven with just a couple of eggs rather than wasting an entire dozen. 

What Can Improve My Experience Baking Hard Boiled Eggs?

Get an Oven Thermometer- I am telling you that one of the best gadgets you can buy if you are not getting consistently good results with baking in your oven is an inexpensive oven thermometer. I have had ovens in homes that were fifty degrees off or more and I could have saved myself a lot of tears and burnt dishes if I would have known that this cheap little gadget could improve the results in my cooking in a dramatic way.

Try Different Temperatures- Once you know that your oven temperature is correct (or how to gauge it if isn’t) try baking the eggs at 325 degrees first. If your eggs are not to your liking, increase the temperature to 350 degrees.

Stop the Brown Spots- Brown spots can develop on your egg from resting in the muffin tins, particularly with a dark muffin tin like the one I am showing in this picture. Although the spots don’t really bug me, you can prevent them by using a silicone muffin pan, baking in a mini muffin tin, or lining your muffin tin with liners, tin foil, or I have even heard that cotton pads/balls can offer a buffer between your egg and the bottom of the pan. Alton Brown actually recommends placing the eggs directly on your oven racks and skipping the muffin tin altogether. I’d love to hear your thoughts on that one!

Make Peeling Easier- Fresh eggs can actually be more difficult to peel, as we have discovered,  so it’s best to use older eggs for an easier peeling process (one week or more old).

Make-Ahead Tutorial: Bake Hard Boiled Eggs from MomAdvice.com

How Should I Store My Eggs?

Once you have your week’s worth of eggs, how the heck do you store them? I read a lot of advice on this one when we prepared our eggs! Ideally, you want to keep these in their shell since it acts a barrier to bacteria and it helps them last longer too. Within the shell, you can eat these safely for up to seven days (although they never last that long in our house!!).  Peeled hard-boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about five days (change the water daily)  or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.

We store ours in their shell since I am worried about the bacteria factor!

Make-Ahead Tutorial: Bake Hard Boiled Eggs from MomAdvice.com

Bake Hard Boiled Eggs in the Oven
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
A quick method for big-batch make-ahead preparation of hard boiled eggs. Be sure to read the post for additional tips for success.
Ingredients
  • 1 dozen eggs (or more!)
Instructions
  1. Preheat oven to 325 degrees
  2. Put 1 egg in each of 12 muffin cups.
  3. Bake in preheated oven for 25-30 minutes.
  4. Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

 

 *This post contains affiliate links! I only recommend what I love! xo

Have you tried this method before? Any tips or tricks that have worked for you

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Make-Ahead Breakfast Burritos

Friday, September 11th, 2015

In honor of our Focus on Better Mornings M Challenge, I’m republishing one of our favorite breakfasts that helps our mornings run smoother – easy burritos that can be pulled from the freezer whenever you need them. It doesn’t hurt that they’re delicious and customizable, too!

Make-Ahead Breakfast Burritos

Back-to-School requires a lot of planning and getting back on track with a healthy breakfast is one thing I want to work on this year. Today I wanted to show you a recipe for Make-Ahead Breakfast Burritos that can be made ahead and also created for your gluten-free or dairy-free family members.  One batch of these freezer breakfast burritos can yield 15-18 burritos, depending on how you stuff  ‘em, and they are filled with everything your kids need to start their day on the right foot. I am partnering with Walmart on this back-to-school idea today so you can snag all the supplies you need right at their store.

Make-Ahead Breakfast Burritos

What I love about these burritos is that they are not only filled with fresh whole foods, but also that they are inexpensive to create. With kitchen staples like eggs, cheese, potatoes, and tortillas, it is likely you already have a few things on hand for this back-to-school breakfast. Create an assembly line of ingredients in the kitchen and have your kids jump in on the fun.

The potatoes are tossed in paprika and garlic powder for a tasty topping to the eggs. I love a little Italian turkey sausage, red peppers, and cheddar or colby cheese for these burritos. You can create your own flavor combinations or consider clearing out items from the fridge and making a unique combination all your own.

Make-Ahead Breakfast Burritos

Be careful to not overstuff the burritos so they can be wrapped easily and place them on a parchment-lined cookie sheet to place in the freezer until frozen. Once these are frozen you can tuck them in a freezer bag and just grab them when you need them. Do you know how to wrap a burrito?  If not, I love this tutorial for perfectly wrapped breakfast burritos!

Make-Ahead Breakfast Burritos

With one kid in middle school (GASP!) and a daughter who prefers not to eat in the morning, I am hoping that these burritos will be the perfect way to get them motivated to eat a healthy breakfast. Just grab one from the freezer and wrap it in a dampened paper towel  for the microwave for three minutes (flip it halfway through). Wrap in foil and let them eat them on the way to the bus or in route to school.  These also make a great after school snack,  after sports activities, or an impromptu dinner with their pals while doing homework.

To make them dairy-free substitute the cream with almond milk (which is what we did) and add a vegan cheese to them or leave them cheeseless. For a gluten-free burritos, Walmart offers this option in their stores.

We hope you love this delicious breakfast as much as we did. We have already started raiding our make-ahead breakfast burritos for quick lunches this week. I am shocked how beautifully these reheat and taste. There are no excuses why you can’t tackle a healthy breakfast. Be sure to check out my recipe for Slow Cooked Honey Crisp Apple Oatmeal for another fun breakfast treat!

Make-Ahead Breakfast Burritos

Make-Ahead Breakfast Burritos
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
A make-ahead breakfast burrito that you can tuck in your freezer for a healthy breakfast, snack or meal.
Ingredients
  • 2 tablespoons olive oil
  • coarse salt and freshly ground pepper
  • 3 large russet potatoes, peeled and diced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • salt & pepper
  • 1 lb Italian Turkey Sausage
  • 1 dozen eggs
  • 2 tablespoons cream (or milk substitute)
  • 1 red bell pepper, cored and diced
  • ½ pound cheese of your choice (or vegan cheese)
  • 18 tortillas, soft-taco size (8-inch), whole-wheat, flour, or gluten-free tortillas
Instructions
  1. To roast potatoes, preheat your oven to 475 degrees. Line a cookie sheet with parchment paper. Drizzle diced potatoes with oil and season with salt, pepper, paprika, and garlic powder. Toss the potatoes together to evenly coat in oil and seasonings, and spread out into a single layer on the parchment. Roast until browned on the bottom and tender, about 20-25 minutes.
  2. Brown your sausage. Once it is cooked through, set aside in a large bowl, leaving about a 2 tablespoons of drippings in the pan for the eggs.
  3. In a medium bowl, whisk the eggs with the cream (or milk substitute) and pour into the sausage skillet. Cook over medium heat until just set, stirring as needed. season with salt and pepper and stir to combine, and transfer to the bowl with sausage.
  4. In the same skillet, cook your red peppers over medium heat until fragrant and softened, about 10 minutes.
  5. Make an assembly line- tortilla, cheese, followed by a small handful of potatoes and a scoop of the egg/sausage mixture. Roll the tortilla up.
  6. For freezing, place burritos on a wax- or parchment-lined baking sheet and place in the freezer until firm, at least an hour. Transfer to large freezer bags and keep frozen for up to one month.
  7. For reheating, place a frozen burrito in a dampened paper towel and microwave for three minutes, turning halfway through.

Recipe Adapted From: Dinners For Winners

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5 Quick Fix Dinner Ideas with Jessica Fisher

Monday, August 31st, 2015

Jessica Fisher is the force behind both Life As Mom and Good Cheap Eats, where she shares budget-friendly, family-centered recipes and ideas. She has been a friend of mine for many years and I so admire all the work she does to create family meals on a budget! I’m so excited to have her contribute to our Meal Planning M Challenge with some great dinner ideas straight from her new cookbook!

5 Quick Fix Dinner Ideas from Jessica Fisher on MomAdvice.com

What to Do When You Don’t Know What’s for Dinner?

It’s happened to all of us: 5 pm rolls around, tummies start to rumble, and you find yourself staring into the vast cavern of your refrigerator, wondering what’s for dinner. Your impulse might be to say, “There’s nothing to eat. Let’s go out.”

For most of us, this isn’t entirely true. There’s nothing easy to make to eat, but there’s probably actual food in the house. So, what do you do? Do you give in to the impulse and pay for overpriced burgers and fries? Or do you exert yourself, as Jane Austen would say, and cook something up?

I’m going to make the case for the latter and go so far as to say, “Suck it up, Buttercup. You can do this in 30 minutes or less.”

Dinner doesn’t have to be complicated — or longer than your favorite TV show. If Agent Coulson and his team can catch the bad guys and acquire major super powers in 60 minutes, you can make dinner in half that time.

Consider these 5 quick fix dinner ideas that taste great and won’t break the bank:

Beans and rice – A rice cooker can produce perfect rice in 20 minutes. Opening a couple cans of beans, shredding cheese, and mixing up some salsa might take you another ten. Between the two of you, you’ve got the makings for a great supper that’s filling as well as economical. This Chicken-Cilantro mixture will be the piece de resistance.

Lotsa pasta – Pasta is the go-to choice at my house. My kids can smell boiling noodles from a mile away. They’d be satisfied with butter and parmesan, but in just a few minutes, I can whip up a broccoli cream sauce that they gobble down with gusto.

French Bread Pizza from Good Cheap Eats

Piece’a pizza – It might take an hour or two to proof traditional pizza dough, but we can have a great pizza dinner without the wait. Using French bread, pita bread, lavash, or tortillas for the base, I can create custom pies in just a few minutes.

Wrap it up – Keep tortillas on hand for quick sandwiches and burritos. Frozen chicken tenders cook quickly; just pull as many as you need from the bag. Throw on some shredded cheese and vegetables, and drizzle with your favorite sauces. Or go meatless with something like these Green Chile Burritos.

Cobb Salad from Good Cheap Eats

Salad’s on – I’ve got an 11-year old boy who will eat Caesar Salad until the cows come home. If I keep those ingredients on hand, I’ve always got a dinner he loves. Explore the world of salads and find those that really make your heart happy. Cobb? Tostada? Pasta? Cole slaw? Use those as your go-to’s, stocking those ingredients as pantry staples. Add a cooked meat for the carnivores in your midst. You’ll eat fresh in no time at all.

Need more inspiration for a quick fix?

Good Cheap Eats by Jessica Fisher

I spent a year researching how to make dinner quick, easy, and healthy. My findings are stuffed into Good Cheap Eats Dinner in 30 Minutes (or Less!).

My new cookbook provides over 200 recipes that feature real food, real quick. With over 100 time-saving tips, you’ll eat for a day (or a month), as well as learn how to adapt your own kitchen skills to economizing time and money.

Dinner time doesn’t have to be complicated, expensive, or stressful. You’ve got the skills; you just need to know how to use them to your advantage. You can totally do this!

What’s YOUR favorite quick fix?

 

*this post may contain affiliate links- I only recommend what I love though.

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21 Easy Slow Cooker Meals

Thursday, August 13th, 2015

Slow cooker meals are always a cornerstone of our family’s meal plans since it’s so convenient to have dinner cooking while you’re away (or breakfast cooking while you sleep!). Which makes it perfect to republish this article full of slow cooker meal ideas for our Focus on Meal Planning M Challenge. I hope you enjoy seeing these recipes again!

21 Easy Slow Cooker Meals from MomAdvice.com

I have a confession to make. I am addicted to my slow cooker! And so I’m sharing 21 of our favorite slow-cooker meal recipes that you can create and enjoy all month long. These recipes are a few of our tried and trues over the years on MomAdvice and will make your week go oh-so-much smoother!

I believe that the slow cooker can be every mother’s (or father’s!) best friend. What could be easier than throwing in a few ingredients, plugging it in, and then going about your day, without the worries of needing to figure out what everyone is going to eat for dinner?

Ninja Cooker

Truth be told, I have moved up in the slow cooking world and am now madly in love with my Ninja Cooker. I use it almost daily and love that I don’t have to dirty my stove or skillets to brown my meat anymore. I would definitely add that one to your next holiday wish list! You can read more of my thoughts on that over here.

In honor of this kitchen gadget, I have put together a month’s worth of meals using your slow cooker. Each of these meals will have a recipe and tips for making your dinner hour go more smoothly. Keep in mind that many of the recipes accommodate six to eight people so you may be able to cover (at least) a month’s worth of meals.

Slow Cooker Honey Bourbon Chicken Wings

Slow Cooker Honey Bourbon Wings

 

Side Ideas- Fresh veggies & blue cheese dressing for dipping, steamed broccoli, and fresh fruit.

Slow Cooker Stuffed Green Pepper Soup

Stuffed Green Pepper Soup

Side Ideas- Pumpkin Cornbread Muffins & Salad

 Sticky Chicken Recipe

1 tbsp salt

2 tsp paprika

2 tsp dried oregano leaves

2 tsp dried thyme leaves

1 tsp pepper

1 tsp garlic salt

3 lb roasting chicken

1 cup chopped onion

In a small bowl, combine all ingredients except chicken and onion. Rub herb mixture inside and outside of chicken. Place in food storage bag; seal bag. Refrigerate overnight. Remove chicken from bag; stuff with onion. Place in crockpot on low 6-8 hours; high 2-4 hours. Chicken juices should run clear and chicken reaches 180*. Let stand 15 minutes before carving.

Side Ideas- Mashed Potatoes & Corn

Pot Roast Italiano

Pot Roast Italiano

 

Side Ideas- Roasted Green Beans & Orzo Pasta
Tortellini & Turkey Divine

 Tortellini & Turkey Divine

1 1/2 pounds Italian sausage turkey

2 clove garlic– minced

2 small onions– chopped

2 cans whole peeled tomatoes- 16 ounce cans

1 1/4 cups dry red wine

5 cups beef broth

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 zucchini- sliced

1 green bell pepper- chopped

3 tablespoons chopped fresh parsley

1 package cheese-filled tortellini

 

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. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley. 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, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Side Ideas- Salad & Fresh Fruit

Slow Cooked Italian Beef

Italian Beef Sandwiches

Side Ideas- Oven Fries & Apple Slices

Sloppy Joes

 Side Ideas- Tortilla Chips & Carrot Sticks

Pumpkin Chili

Pumpkin Chili

Side Ideas- Pumpkin Cornbread Muffins & Fresh Fruit

Slow Cooker Beef Stew

Slow Cooker Beef Stew

2 pounds beef stew meat – cubed

2.5 cups carrots

2.5 cups potatoes

1 cup celery

1 can diced tomatoes – with the juice poured in

1 can beef broth

1 cup water

1 tsp ground mustard

3 sprigs rosemary

Put beef in a zipper bag with a 1/4 cup of flour and toss to coat. Brown the meat in a skillet and place on the bottom of the crock pot. Coarsely chop vegetables and place on top of the meat. Pour in the can of diced tomatoes with juice, can of beef broth, water, and ground mustard. Place sprigs of rosemary on top and cook on high for four hours or on low for six to eight hours.

Side Ideas-  Make your own salad bar!

Slow Cooked Apple Oatmeal

Slow Cooked Honeycrisp Apple Oatmeal

 

Side Ideas-  Create your own oatmeal toppings bar and serve with green smoothies.

3-Ingredient Chicken Tacos

3-Ingredient Slow Cooked Chicken Tacos

1 package taco seasoning mix

1 cup chicken broth

1 pound chicken breasts – boneless & skinless frozen chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in slow cooker and pour broth over them. Cook on LOW for 5 hours. With two forks, shred the chicken meat into bite-size pieces. Serve with your favorite taco toppings.

Side Ideas- Roasted Corn Salsa With Tortilla Chips

Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce

1 package Italian Turkey Sausage – mild

2 cans crushed tomatoes

1 can petite diced tomatoes

1 can tomato paste

½ cup beef broth

Brown the turkey sausage in a large skillet. Place cooked sausage in the bottom of the slow cooker. Pour over the sausage all of the other ingredients, including any of your own Italian seasonings. Cook sauce on low for six hours or on high for three to four hours. Serve over your favorite pasta.

Pulled Pork Stuffed Sweet Potatoes

Pulled Pork Stuffed Sweet Potatoes

 

Side Ideas- Lemony Spinach & Tomato Quinoa Salad & Carrot Sticks

Mongolian Beef

 Mongolian Beef 

 

Note- to make this in your slow cooker, brown the beef and then heat all the ingredients together on LOW for four hours.

Side Ideas- Brown Rice & Steamed Broccoli

Slow Cooker Chicken BBQ Sandwiches

 

Side Ideas- Shoestring Oven Fries & Carrot Sticks

Taco Soup

1 pound ground turkey

1 can chili beans with liquid

1 can kidney beans with liquid

1 can whole kernel corn with liquid

2 cans diced tomatoes

1 can tomato sauce

2 cups water

1 package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain & set aside. Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, & taco seasoning mix in a slow cooker. Mix to blend and cook on Low setting for eight hours.

Side Ideas-  Roasted Corn Salsa With Tortilla Chips

Chicken Italiano

Chicken Italiano

 

Side Ideas- Spaghetti & a DIY Salad Bar

 Breakfast Casserole

Note- I recommend doing this one using this technique to prevent burning and even cooking.

1 pound turkey sausage – sweet or spicy

1 teaspoon mustard powder

1/2 teaspoon salt

4 eggs, beaten

2 cups milk

6 slices white bread – toasted and cut into cubes

8 ounces shredded Cheddar cheese

Crumble sausage and cook thoroughly. Drain meat. In a large bowl, mix all ingredients together evenly. Place the casserole in the fridge overnight. In the morning put in the slow cooker for four hours on high or six hours on low.

Side Ideas- Fresh Fruit & Grapefruit Halves

Gluten-Free Orange Chicken

Orange Chicken

 

Note to make this in your slow cooker, brown the chicken and then heat all the ingredients together on LOW for two-four hours.

Side Ideas- Brown Rice & Steamed Broccoli

Chicken Lasagna Florentine

2 cans cream of chicken soup – (10-3/4-oz) reduced-fat, reduced-sodium, undiluted

1 package frozen chopped spinach, thawed, and squeezed dry (10 ounces)

9 oz chicken – diced cooked chicken (two small or one large boneless skinless chicken breast)

8 oz sour cream – low-fat

1 cup milk

2 oz grated parmesan – (1/2 cup)

1/3 cup onion – chopped

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

9 uncooked lasagna noodles

1 cup mozzarella cheese – (4 oz) shredded part-skim

Combine first 10 ingredients in large bowl.

Spread about 1/4 cup sauce in bottom of a 5-quart slow cooker coated with cooking spray. Add 3 uncooked lasagna noodles, breaking noodles in half as necessary to fit slow cooker. Spread one-third of chicken mixture over noodles, sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half of remaining chicken mixture, and 1/3 cup mozzarella. Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.

Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 5 hours or until pasta is done.

Side Ideas- Roasted Green Beans & Grapes

 

Slow Cooker Lemon Chicken

3 pound chicken – whole or pieces

1 tsp dried oregano

½ teaspoon dried rosemary

garlic cloves – minced

2 tablespoons butter

¼ cup sherry wine or chicken broth

¼ cup lemon juice

Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crockpot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker. Cover, cook on low for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.

Side Ideas- Have two slow cookers? Try our easy Slow Cooker Mashed Potatoes!

Feel free to share your favorite slow cooker recipes below! I’d love to add them to our list!

This post contains affiliate links.

16 Ideas for Quick Weeknight Dinners

Thursday, August 6th, 2015

Originally published in 2011, this remains one of our site’s most-searched articles so I’ve updated it with a Pinterest-friendly header to go along with this month’s M Challenge Focus on Meal Planning. These dinner ideas are perfect for those busy school nights ahead!

16 Ideas for Quick Weeknight Dinners

The school year is upon us and along with that comes the chaos of planning what to make for dinner each night so I’m sharing 16 easy weeknight dinners that are perfect to share with your family around the dinner table. These can be made very quickly or can be thrown in your slow cooker for those busy nights full of activities after the school day has ended. I’m also including ideas for side dishes that are just as easy. They happen to be our family favorites and I know that they can be your family’s favorite too!

Don’t forget that you can use our free printable meal planner or use the menu planner in our Home Management Binder to get your dinners organized! 

1. Grilled Ground Beef Gyros 

Skip heading out to your local gyro joint and enjoy a gyro at home with this handy recipe. The toppings and sauce can be prepared the night before and keep a package of store-bought pitas in your freezer just for this easy weeknight meal. This one is ready in about twenty minutes. Serve this delicious dinner treat with baby carrots.

2. Rosemary Chicken

Rosemary Chicken is my go-to dish that can be made with a couple of ingredients that you likely already have in your pantry. If you do not have fresh rosemary on hand, you can substitute with dried rosemary instead. This quick chicken dish makes for fantastic leftovers that you can put in tortilla wraps to send to school with your children or can make a fantastic addition to a delicious salad. Serve this easy and elegant chicken dish with a side of pesto rice and microwave lemon broccoli for a quick dinner that the whole family will love.

3. Salmon Patties

Even if you have never been a fan of salmon patties before, I believe this recipe can convert anyone over to this easy and frugal weeknight dish. These patties are filled with a little lemon zest within the patty and a baked potato to stretch the salmon The breadcrumb coating made with Italian breadcrumbs and grated Parmesan makes these taste like something served at a fancy seafood restaurant and a little squirt of fresh lemon juice turns boring cans of salmon into something spectacular!  Serve these wallet-friendly wonders with my easy perfect baked potato and lemon roasted green beans.

4. Perfectly Pulled Pork Sandwiches

Pulled Pork Sandwiches not only make the perfect slow cooker dish for busy weeknight activities, but they just so happen to make the world’s greatest leftover sandwiches for other nights too. This pulled pork can be simmering away in its root beer bath while you tackle all of the rest of the day’s activities. Serve these sandwiches on whole wheat buns with corn on the cob or a bag of frozen corn.

5. Chicken Italiano

Fewer dishes are loved more by me than this simple dish that can be created out of frozen chicken when you (whoops) forget to thaw your chicken for the evening’s meal or that can be popped in the slow cooker when your family feels swamped with activities. I love to serve this dish over spaghetti noodles or baked brown rice with a simple salad.

6. Baked Ziti With Turkey Meatballs

Entertaining your child’s entire football team? Have company coming on a school night? This is your dish because it is made with store-bought meatballs, can easily be doubled, and can be prepared the night before so it is ready to go. This isn’t your typical dried out ziti thanks to the addition of chicken broth to the sauce, which really coats the noodles well and adds a depth of flavor to the dish. Serve this with some easy Portuguese White Bread (made in your bread machine, of course) and a spinach salad.

7. Braised Balsamic Chicken

This braised balsamic chicken comes together in a mere twenty minutes, but tastes like it has been cooking all day long. The balsamic vinegar compliments the diced tomatoes perfectly and the addition of these spices makes this dish a true winner in our home.  Serve this braised balsamic chicken over angel hair pasta and with your favorite side salad.

8.  Skillet Penne & Sausage Supper

You want simple, easy, and less dishes? Skillet suppers are the way to go and this one is packed with veggies and flavor. This dish has all the ease of Hamburger Helper, but without the sodium and preservatives that you really don’t want your kids to be eating. Serve this simple supper with bowls of applesauce on the side and prop those feet up thanks to a night free from a kitchen full of dishes.

9. Skillet Ziti with Chicken & Broccoli

This is another night for embracing your vegetables and not embracing dishes. This Skillet Ziti with Chicken & Broccoli can easily be personalized with fresh diced tomatoes on top for the tomato lover’s in the family. To make this dish vegetarian, just omit the chicken and up the veggie quotient. With the sprinkle of tomatoes or a handful of sundried tomatoes and spinach, it could make this a veggie packed dish worth repeating. Serve this fun dish with your favorite fruit and slices of whole grain bread with butter.

10. Panko Crusted Tilapia Nuggets

While breading fish can be a bit labor intensive, this dish can easily be done in stages for quick assembly in the evening and is truly a dish that the whole family will love. These tilapia nuggets can replace your kid’s adoration for those fried chicken nuggets and offer a fun & healthy choice in their place. Serve the nuggets with lemon rice pilaf and steamed edamame. I love to make these sides in my rice cooker, for a fun meal that is ready in under thirty minutes.

11. Bow Ties With Tomatoes, Sausage, & Cream

This delicious dish is the one that I go to whenever we have unexpected company or when I am looking to make a dish that I can serve as an elegant lunch the next day. This dish restaurant-worthy and can easily be doubled when running a meal to someone else.   Once you try this one, I promise that it will go into your regular rotation forever. Serve this dish with lemon roasted green beans.

12. Pot Roast Italiano

My Pot Roast Italiano is guaranteed to knock your socks off and will change any feelings you previously had about roast forever.  This roast simmers away in the slow cooker all day and at the end of the cooking,  a can of tomato paste is whisked in to finish off the delicious gravy. I served the roast over cheesy orzo pasta and with a simple side salad. Leftover meat can be placed into slider rolls for Italian beef sliders the next night served with tortilla chips and carrot sticks.

13. To Die For Pot Roast Sandwiches

You will notice that few of our recipes have convenience foods or mixes in them, but this roast is my one exception to the rule since it relies upon three packaged mixes to create.   Do your best to look for low-sodium mixes though and avoid adding any salt to this recipe. These three little mixes and some water make the most flavorful roast. Not a hint of dryness in this roast and the leftovers heat up perfectly for a special lunch. Serve these easy sandwiches on whole wheat buns (homemade or store-bought) with fresh apple slices and glasses of milk.

14. Cracker Barrel Grilled Chicken Tenders

Made from ingredients that are likely already in your refrigerator and pantry right now, these simple ingredients are exceptionally delicious and create a flavorful & juicy chicken tender that you will absolutely love. This recipe yields a pound’s worth of tenders. I triple the batch for salad topping and grilled chicken wraps that make easy weekday lunches or a busy weeknight dinner for another night in our house. Serve these with baked brown rice and baby peas.

15. Presto Pesto Pasta Con Pollo

This dish replicates the flavors from my favorite meal at a local Italian restaurant. With the simple addition of sautéed mushrooms, spinach, and sun dried tomatoes, it takes this easy dish to an elegant level with minimal effort. Of course, no dish is complete without my signature addition of lemon zest and a squirt of lemon juice to freshen and lighten the flavors. The best part about this dish, in my opinion, is that it incorporates items that I already have in the pantry and can easily be pulled together with leftovers in the fridge. Leftover chicken, vegetables, and any type of pasta can be pulled together for a dinner that is worthy of an evening gathered with friends and family around the dinner table. Serve this elegant dish with my easy pumpkin cornbread muffins.

16. Italian Turkey Sliders

Sliders are a new addition to our family’s meal rotation and I guarantee if you try these that they will go into your rotation too! These Italian Turkey Sliders not only are quick to prepare and easy to bake, but thanks to their tiny size, these pint-sized sliders are ready in only fifteen short minutes. Sliders are not only highly fashionable for entertaining, but they also are super fun for little ones who will appreciate your small burger efforts as a way to make the dinner hour more fun. Serve these with homemade oven fries for a fun dinner at home.

What meal always makes it into rotation at your house? Have you tried a meal from this list? Please share your thoughts on the dishes you have tried from MomAdvice. We would love to know what dishes have graced your menu planners!

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How to Make a DIY Salad Bar for Your Fridge

Tuesday, August 4th, 2015

Originally published in 2012 as a summer salad option, we’ve found having DIY salad bar ingredients in our fridge is great for quick, healthy dinners and lunches all year long, making it a perfect addition to our August M Challenge Focus on Meal Planning. I hope you are inspired by this idea to eat healthy any time of the year!

DIY Salad Bar- a healthy dinner ready to go in the fridge

Healthy eating should always be a priority, but making it a priority has gotten to be more challenging because we seem to always be eating on the go, no matter what the season. Enter an easy DIY salad bar that you can quickly prepare on your grocery day to enjoy all week long! This DIY salad bar can be kept on hand in your fridge so that it’s always easy to put together healthy salads for lunches, picnics, and quick dinners.

All of the supplies can be found at basic stores- you will need a fridge/freezer storage basket, three plastic 5 cup lidded containers, and 1 larger 12.5 cups container. Chop up your favorite salad ingredients and organize them in your containers like shown. The largest container does not sit firmly flat, but it still wedges in there nicely so that you can place all of these neatly in this wire organizer.

I love having such fresh ingredients on hand to choose form and creating a salad bar couldn’t be easier with the fantastic selection we have of fresh fruits and vegetables. I’m showcasing just a few of the basics we love in our salads. You could definitely fill your produce drawer up with a few other great salad add-ins!

Ingredient Ideas for a Great Salad Bar

Lettuce
Spinach
Kale
Egg
Tomato
Cucumber
Bell pepper
Sunflower Seeds
Croutons
Cheese
Mushrooms
Carrots
Corn Kernels
Onions (none for me please!)
Beans
Artichoke Hearts
Apples
Avocado
Broccoli
Shrimp
Steak
Homemade Dressings

One ingredient I always have on hand in the summer for quick summer salads and wraps is roasted chicken. I don’t keep a lot of fresh chicken around and prefer to buy the frozen chicken breasts instead. There is money to be saved in buying and preparing whole chickens, but my family only likes white meat  so for convenience sake (and to get them to eat it), we stick to the chicken breasts.

I buy the 3 pound bag of chicken  cook and slice all of the chicken for the week. The chicken is then ready to go to be made into wrap sandwiches, fast paninis, a protein addition to my salads for lunch, and it helps me save a step for our dinners for the week. Here is how I batch-cook our chicken:

Roasted Chicken Breasts for Bulk Cooking

Preheat the oven for 375 degrees. Spread the frozen chicken breasts out over one or two cookie sheets. Drizzle a little olive oil over the chicken breasts and then sprinkle with kosher salt and fresh black pepper. Bake for 45-50 minutes or until the chicken is cooked through. Allow the chicken to rest ten to fifteen minutes (to allow the juices to redistribute within the meat). Dice, slice, or shred for your recipes for the week.

Here is my beautiful salad bar on full display! Isn’t she pretty? It makes me really happy to have all of our fruit and vegetables chopped and ready to go for our week, making it easier to eat healthy.

Since we are a family on the go, I wanted to show you a fun way to enjoy your salads while you are out and about:

I picked up a collapsible basket and packed it with our outdoor blanket, salads (and fun bowls with forks included), fresh cut fruit, and homemade iced tea for an afternoon picnic to encourage healthy eating wherever we might be!

 

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Shrimp Boil Recipe

Monday, August 3rd, 2015

Shrimp Boil Recipe from MomAdvice.com.

I love a good summer dinner outside and one without a lot of dishes, is always a winner. We started a new dinner tradition this summer doing a weekly shrimp boil. Have you ever done a shrimp boil? Call it a shrimp boil or call it a Lowcountry Boil, this is a dish that is easy to entertain with, thanks to its one-pot wonder status and the simplicity of serving this dish right on a pile of newspapers in the center of your picnic table.

The history of the Lowcountry Boil is a pretty interesting one. Coastal Living Magazine shares, in this article, that this dish was once called Frogmore Stew and was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was later named Frogmore, where Richard was from, by the guards who teased him about home. The postal service eliminated the name Frogmore, which changed this popular dish name to Lowcountry boil.

If you can feed a hundred soldiers, you can feed a few extra friends around your dinner table with this fun dish, which is why I wanted to share it with you today.

Shrimp Boil Recipe from MomAdvice.com.

You see, I have been on a mission this summer to transform my attitudes about entertaining. This summer I decided to challenge myself and open our home up once a week to family and friends for dinners.

You know people that are natural born entertainers? The kind of people that just love entertaining?

I am just not one of them.

I want to be one of those people, but I often find the stress of preparation and wanting things to be perfect gets in the way of the relaxed kind of hostess I desire to be. By putting myself on a weekly dinner schedule with friends & family though, it has begun to feel more natural to have weekly guests in our home. Not only has it held me accountable to keeping up a bit around the house, it also has created so many beautiful memories with people we love around our dinner table.

My standards of what a perfect meal are also starting to relax a bit. My housekeeping has relaxed a bit in the process too. I don’t know if that’s a good thing or a bad thing, but it’s an honest thing.

I began to notice that real friends don’t care what kind of condition your home is in if you share a meal with them.

They just love being with you.

I have also found a little sangria also helps to relax your guest’s standards too. Ahem.

Shrimp Boil Recipe from MomAdvice.com.

My children have come to really love this dish too. There is just something so fun about grabbing a fork, dipping, and spicing to your heart’s delight. When the humidity gets to be too much, I just nestle this feast on a cookie sheet lined with newspaper on our kitchen table. We also love to throw on a really good record that fits the mood of the evening (this was last night’s selection)!

Since we live in the Midwest, our seafood is pretty limited to frozen offerings. You can certainly build upon this dish depending upon your location and grocery budget.

I hope this dish inspires you to open up your table to others and try something new. As a reluctant hostess, I have found the experience of opening up our table weekly to be really incredible for our entire family!

Shrimp Boil Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Call it a Shrimp Boil call it a Lowcountry Boil...whatever its name you decide upon, bask in the glory of this easy one-pot wonder! This recipe can easily be doubled for a large crowd!
Ingredients
  • 2 lemons, halved, plus wedges for serving
  • ½ cup Old Bay Seasoning
  • 8 cloves garlic, smashed
  • 1 large red onion, quartered
  • 6 sprigs fresh thyme
  • 1 pound baby red potatoes
  • 4 ears corn, husked and snapped in half
  • 2 pounds large shrimp, (cleaned & shells removed)
  • 13 ounces kielbasa (we use a turkey kielbasa in this), cut into slices
  • 2 tablespoons unsalted butter
  • Hot sauce, for serving (optional)
Instructions
  1. Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
  2. Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
  3. Add the shrimp & kielbasa the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes.
  4. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a pile of newspapers. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

 Have you ever done a shrimp boil? What makes your dish special? I would love to hear!!

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Pizza Quinoa Mushrooms

Tuesday, July 14th, 2015

Pizza Quinoa Mushrooms from MomAdvice.com *This post is sponsored by Wild Oats.  Thank you for supporting the companies that support this site!

There is not much that I miss since going gluten-free except the convenience of eating anywhere where I want without worry.

In fact, there is only one food that I really and truly miss…

Pizza.

Pizza Quinoa Mushrooms

I have blogged about our weekly pizza night together that has been a family tradition for many years. I can admit it,  I miss the days of sitting down and sharing a pizza with my kids. For awhile, our pizza nights lapsed- making pizza for everyone else and me eating a cardboard version of it just wasn’t in the cards at first. The only way that I can explain it is that it was a time of mourning for me. Others echo me when they say that they were blue to find out that they needed to make diet switches. It is like a little part of your life has changed and won’t be the same again.

Luckily, substitutions can be made with gluten-free crusts, but they often lack the flavor of that soft, doughy variety. I still make them on occasion, but I wouldn’t say gluten-free pizza is my favorite thing.

Portobello mushrooms, hollowed and inverted, can make a delicious substitute for an expensive gluten-free crust (and they also double as a mean burger!).  I love the meaty taste of these and I love how they can stand up to baking and grilling in the summer season.  When baked, a little drizzle of olive oil and a dusting of salt & pepper, creates a delicious fun base to your pizza. I would say that these trump a gluten-free crust any day and they are made with whole foods that you can be proud of!

Pizza Quinoa Mushrooms

This girl is no stranger to quinoa and we have talked about easy ways to prepare it on the Wild Oats blog. Of course, quinoa plain over and over again can be a little boring so to bring the pizza flavor into this dish, we incorporate Wild Oats Basil and add tomato flavor into the quinoa. When mixed in, it tastes like a protein-packed pizza sauce.

If you are vegan or dairy-free, the quinoa can be cooked in veggie broth and the cheese can be switched with a vegan cheese.

These are all the flavors I love about pizza without the belly ache. It’s a pizza that you can really feel good about for your whole family.

No need to be sad about that pizza night anymore- I’ve got you covered! You can snag all these fun products from Wild Oats (an affordable organic option) from Walmart!

Pizza Quinoa Mushrooms

Pizza Quinoa Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
All the pizza flavor you love without the guilt! This gluten-free pizza is a fun way to get in your veggies and protein with a delicious pizza sauce.
Ingredients
  • 4 extra-large portobello mushrooms, stems and gills removed
  • Olive Oil
  • Salt and pepper to taste
  • ¾ c. uncooked Wild Oats quinoa, rinsed thoroughly
  • 1 (8 oz.) can tomato sauce
  • 2 garlic cloves, minced
  • ¼ teaspoon Wild Oats dried basil
  • ¼ teaspoon Wild Oats dried oregano
  • ½ teaspoon Wild Oats onion powder
  • ¾ cup shredded mozzarella cheese
  • Fresh Italian Parsley
Instructions
  1. Preheat oven to 400ºF.
  2. Spray a baking sheet with cooking spray. Drizzle olive oil on the tops and bottoms of your portobello mushrooms . Season well with salt and pepper. Bake for 10 minutes.
  3. While the mushrooms are baking, cook the quinoa according to package directions.After the quinoa is prepared, stir in the tomato sauce, garlic, basil, oregano, and onion powder. Season to taste.
  4. After 10 minutes, remove the baking sheet from the oven and flip the mushrooms over. Make sure to remove any liquid inside that may have cooked out to help prevent having a soggy pizza.
  5. Divide the quinoa mixture into the mushrooms, then top each one with cheese. Return the baking sheet to the oven and bake for 10 minutes more.
  6. Finish with a sprinkling of fresh Italian parsley.

 

Get to know Wild Oats!

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 * This post is sponsored by Wild Oats. Thank you for supporting the companies that support this site!

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Picnic in a Jar: Easy Quinoa Salad With Spinach and Tomatoes

Thursday, July 9th, 2015

Easy Quinoa Salad With Spinach and Tomatoes from MomAdvice.com

Summertime means a lot of eating on-the-go for our family. It isn’t the running to and from activities like the school year, but the good stuff like picnics with my people, poolside lounging and road trips to the neighboring Michigan beaches.

Thankfully, the fresh produce and deliciously grown convenience food that we all love is in season. A container of cherries shared by the pool, bunches of grapes on our car trips, and strawberries by the fistful in the sunshine until we think we might turn into berries ourselves. It’s all such good stuff, isn’t it?

Salads are my go-to in the summer thanks to their amazing portability factor. Not only do I love fresh green salads made with romaine or spinach, but I adore a healthy topping of quinoa on top for that protein punch.

Easy Quinoa Salad With Spinach and Tomatoes from MomAdvice.com

Check out this easy tutorial to make this Easy Quinoa Salad With Spinach and Tomatoes in a Jar on the Kenmore blog this month! Yay!

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Easy Rice Cooker Quinoa

Saturday, June 13th, 2015

Easy Rice Cooker Quinoa from MomAdvice.com

A couple of years ago, quinoa wasn’t even on my radar as a food that I would want to eat. Once I went gluten-free though, it became necessary to really explore foods that I hadn’t considered before and the absence of so many of my go-to carbs made this option seem rather appealing.

In all honesty, since changing my diet to gluten-free, it has become my favorite pantry staple that I have used to create delicious, protein-packed dishes that my whole family loves.  In the summer months, in particular, quinoa is perfect for your summer salads because it can be eaten hot, cold, or room temperature.

Wild Oats thankfully offers a variety of delicious quinoa options that you can find on your local Walmart shelves. Today I want to share a little bit about what quinoa is and some tips for preparing it!

Head on over to the Wild Oats blog to get the scoop on how to make quinoa in your rice cooker today!

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