What's for Dinner? Seeking Inspiration
We've had many discussions on meal time, but Debra's looking for some inspiration (and we can definitely relate) for dinner. We agree that something new, something quick, and somthing tasty for the little guys and gals would be nice. She emails:
This may seem like a funny question, but what are you serving for dinner? I am a mom of 2 boys 2 and 4, they aren't too picky, but I feel like I am out of ideas and bored to death with what I cook every night! We aren't vegetarian (but welcome non-meat suggestions) but are on a more limited budget. Are there any great family dinner ideas floating around? I do cook one family meal we all eat and we have some set ones the boys love taco night, some Italian night (usually chicken parm and pasta), soba noodles and veggies but I need some new ideas! Any help, recipes or thoughts are welcome and I imagine it goes without saying I need it to be easier than not cooking dinner w/a 2 yr old and 4 yr old boy while daddy is at work is a challenge in itself!
Hmm, pasta, tacos, chicken tenderloins and a side of risotto. I use my crockpot and do a stew and bread or soup and bread at least once a week. Fill that pot up and turn it on, it simmers all day without a fuss. You can put a brisket in there and use it like pulled barbecue meat for buns or rolls. We love "pancake night". I do this on days that I couldn't get to the grocery store. A well stocked pantry always has pancake makings to pull out. In a pinch, you can use powdered milk instead of fresh for the batter. And if you have a lot of leftovers one evening, do a "make your own plate" night. This helps to not waste food and everyone gets something they like.
Posted by: philomom | March 07, 2008 at 09:34 AM
A current standby in our house (my almost 4 year old used to eat greens in everything, but is now refusing them...) is Carrot-Tofu Scramble. It is so quick and easy, especially if you have a Cuisinart with a shredder attachment. Shred 5 good-sized carrots, saute in a bit of oil for 10 minutes. Throw in a pound of crumbled drained tofu, saute another 5 minutes. Stir in 1/4-1/3 c soy sauce, 1/4 cup sesame seeds, and a tsp. of roasted sesame oil. I often serve over rice or egg noodles.
Now I have a question. I've been searching past threads on easy and healthy meals for families, but I can't find a recipe I remember seeing here once for some sort of pasta sauce you make by pureeing ricotta cheese with spinach or some other kind of greens. Can anyone help? Thanks!
Posted by: MollyH | March 07, 2008 at 09:58 AM
I like to do a fried rice or fried noodle to use up the veggies that I have in my fridge and it is nice and quick. I bake chicken tenders coated in breadcrumbs or panko with some slice sweet potato fries for a quick dinner. And on Sundays I make a casserole of some sort (my son's favorite is a gouda mac and cheese with spinach mixed in from Cooking Light) that can then be served on another night during the week. Finally, I like to get the ready made pizza dough (in the deli section) from Trader Joes and just make up some sort of pizza with whatever is in the fridge.
Posted by: Ava | March 07, 2008 at 10:01 AM
Breakfast for dinner. It's the favorite in our house! And usually related to a lack of grocery shopping as well.
Posted by: mom22 | March 07, 2008 at 10:08 AM
Molly, I just made that dish last night. We call it "Green Noodles." It's fast and easy. You can make it while the pasta water boils.
Saute an onion in olive oil.
Clean a bunch of spinach. When the onion is nice and soft, toss in the spinach and cook till bright green and wilted.
Put the onions/spinach in the food processor, along with some pepper, a pinch of nutmeg, and a cup of ricotta. Puree till nice and smooth. Top with parmesan or peccorino romano (much cheaper)
Posted by: Zinemama | March 07, 2008 at 10:10 AM
I have so many answers to this question ;) my oldest eats so little of what I make, but breakfast for dinner is a big hit around here -- usually pancakes (made with part whole-wheat flour and backyard chicken eggs and I give it my 'balanced meal' seal of approval) or french toast (I've been recently making my own bread and have a super-easy oatmeal bread recipe that I love and seems really healthy, I'll leave it in a separate comment).
I roast a chicken every week, just about (I wrote about that at Culinate: http://www.culinate.com/mix/dinner_guest/say_yes_to_real_food) and the night I make a chicken stock from the carcass (which is really easy, just stick the leftover bones/meat in a pot covered with cold water, let simmer slowly for several hours, pour over a strainer) and then I make a soup with chicken stock, garlic, and pasta. I put in whatever greens are fresh (I like chard and kale best). the kids love it with orzo, lately I've been making my own pasta and it's a good use for the leftovers.
I'm also in favor of really simple meals made with one or two spectacular ingredients, say, some really delicious salami (it's expensive but if everyone only has seven or eight slices, it's ok), some cheese (farmer's cheese or cheddar for everett, blue cheese for the rest of us), and some toast with butter. or maybe a really good hummus with carrot sticks, toast, a little sliced sausage or pieces of chicken or beef or whatever you have leftover.
and whenever I can't think of anything else, it's chili, made by sauteing onions in olive oil, salt, cumin and paprika; adding garlic if I'm in the mood; a little ground beef or chicken; and whatever beans I have cooked up (or canned, if you aren't like me and are currently in a bean experimentation phase). throw a little canned tomatoes in, a little broth if you like it soupy, and presto! chili. I like mine with plain yogurt and more greens and chipotle pepper; my husband likes it with fresh onions and grated cheese and hot sauce; Truman and Monroe seem to like it however I'm eating it, as long as it's not super spicy. for Everett, I make a little hamburger and more toast.
I also make a really simple chicken pot pie, I talked about it in Culinate, but you can use your leftover chicken and puff pastry from Pastaworks (it's $2.99 a package and it usually lasts me for two meals so it seems worth it) and whatever vegetables you like, I usually stick with carrots and potatoes. along those same lines, shepherd's pie: I make endless variations on this. I almost always have a pound of the Strawberry Mountain ground chuck in my fridge (it's $3.75 a pound at Pastaworks, and it's SO much more flavorful than the stuff at Safeway), and I just saute it with onions and then throw in some carrots and whatever other veggies I have (green beans or greens or peas) and cover it with mashed potatoes. it's eating local but the whole meal for a family of four is less than $10.
the most amazing success I've had yet was what I call "kale pockets" but can be made with any kind of sauteed green. it's kind of like spanakopita, but not so fussy -- puff pastry triangles filled with sauteed greens, garlic, diced mushrooms and some sort of cheese (usually I go with something sharp like gruyere or parmesan). I'll try and post a more definitive recipe. even everett ate them!
Posted by: sarah gilbert | March 07, 2008 at 11:33 AM
sarah gilbert, I'm coming to your house for dinner!!
I usually end up roasting a chicken most weeks too, and I will often do 2 of them just because it gives more leftovers.
Posted by: mom22 | March 07, 2008 at 12:20 PM
We do "quick enchiladas" on nights I am feeling lazy...basically layer tortilla chips, salsa, some kind of cheese, green onions if you have them, in a casserole, bake until bubbly. I usually serve them with a side of refried beans, lettuce and tomato. (The enchiladas are really easy to make fancier--ie . "the right way" too, but take longer.)
Beans and escarole...saute as much garlic as you can stand mincing in a large soup-like pot in some olive oil until tender. Add escarole (kale works too), stir until it cooks down. Add a big can of white beans and a few red pepper flakes (optional). Simmer on low until heated through. We usually throw a nice grated parmesan on there, and serve with an organic sourdough. Takes about 20 min. Make sure the 'scrole is triple washed (the worst part), as dirt tends to hang out in the wrinkles.
Falafels...get a mix at the store, usually you just add water. I put out a plate of assorted veggies...cucumber slices, grated carrots, sliced peppers, spinach, cherry tomatoes, whatever's hanging around and/or looked good at the store that day, a mound of hummus, some feta, toasted pitas...Everyone gets to stuff their own pitas, cuts down on the "But I don't like that" whining. (NB: Sometimes it takes a few tries to get the falafels right.)
Giant salad night...baby spinach as a base, and again with the assorted veggie selections. I usually hard-boil some eggs, warm up some vegetarian chicken strips. Everyone picks what they want on the salad. Again with a super-good bread. Sometimes I bake some potatoes with it too, if not, I might make a fruit salad...Double salad night.
Rainbow pizza...store-bought pizza dough (they carry it at New Seasons, among other places), or even the Pillsbury pizza dough in a can...spread it out on a cookie sheet, put sliced zucchini, squashes, tomatoes, peppers (try to pick different colors), then drizzle some balsamic vinagrette italian dressing on top, bake until crust is lightly brown. Can always throw a cheese on there if you have some laying around...something white usually works better, than say, a cheddar.
Posted by: KMat | March 07, 2008 at 12:24 PM
I hate to cook...but I love my $40 panini maker! The sammy possibilities are limitless. Favorites in our house are tuna melt, goat cheese/jam, egg/cheese, pear/gorgonzola, tomato/mozz/basil, peanut butter/honey/banana...and for sweeties: strawberries and chocolate! I've been playing with this thing since christmas and am not sick of it yet. You can grill the paninis w/o butter and use whole-wheat bread and it's a somewhat healthy and definitely lazy dinner.
Posted by: wc | March 07, 2008 at 12:54 PM
Some kids might not be into this, but a good staple for me are nori rolls. I just make a huge pot of rice (i usually do brown or white short grain) and you can season it (or not!) with rice vinegar. i leave out the sugar that is typical of sushi rice. I try to keep a bunch of nori on hand all time, since my son loves it. Then - you can seriously roll anything up into a little sushi roll, and there is dinner! i usually roll up avocado, scrambled eggs, cheese, carrot/cucumber/bell pepper/etc. However, I have also been known to roll up whatever we had for dinner the night before (chicken, roast veggies, etc). You can get creative with dipping sauces or just use tamari/soy sauce/etc.
Posted by: Sadie Rose | March 07, 2008 at 01:21 PM
Thank you, Zinemama!
Posted by: MollyH | March 07, 2008 at 01:47 PM
I love Cooking Light Magazine! Look in the "Dinner Tonight" or "Superfast" sections.
Posted by: eastside mom | March 07, 2008 at 02:02 PM
I have a Bisquick cookbook, and that has saved me many times with easy,quick and tasty meals! The great thing about it is that there are so many variations and the Bisquick is what holds it all together, for meals like taco casserole, broccoli/turkey quiche, chicken pot pie, etc. Or you can make pizza dough or pancakes with it. My sister always gives me grief about my bisquick meals, but hey, it works for us! I'm sure that all of these recipes could be found with a google search.
Posted by: kathy | March 07, 2008 at 02:40 PM
Here's another one that we like. We call it "Cornbread Thing"
Saute an onion with some cumin and ground coriander. When it's soft, add a can of (drained, rinsed) black beans, a can of diced tomatoes, and some chopped cilantro. Cook 10 minutes or until it's all hot. I suppose you could add some ground meat if you're so inclined.
Pour into an 8x8 pan and top with your favorite cornbread batter. Bake till done. We like to eat this with yogurt.
Posted by: Zinemama | March 07, 2008 at 03:59 PM
my staple the last couple of weeks has been roasted veggies. I seriously make these 2-3 times a week.
I usually make some quick pasta sauce and noodles.. top with a heaping helping of the veggies, serve with bread and everyone is happy, my 1 yr old, 3 yr old and my hubby.
I love limbo's produce market next to trader joes in SE..
Get a butternut squash
sweet potatoe
red potatoes
green and red peppers
and an onion
(you can use whatever veggies you want.. I have used eggplant, turnips, brussel sprouts, whatever you are feeling that day.)
peel the butternut squash and sweet potatoe. cube all veggies to approximately the same size. In a big bowl mix a 1/4 cup olive oil and 2tbsp of balsamic vineager (or lemon juice) and whatever herbs you want to add.. I do basil and thyme most days. toss the veggies in the olive oil mixture.
Preheat oven to 475 (i know high heat)
Lay out the veggies on a cookie sheet, sprinkle with kosher salt and stick in the oven. set your timer for 10 minutes. every 10 minutes stir the veggies around so they don't burn. It will take 30-40 minutes. but while they are cooking I do the pasta sauce and noodles.
I also serve the veggies with indian food.. New seasons has great sauces..my favorite is jyoti brand, saffron masala sauce. poor a can of sauce over some skinned chicken legs or breasts add a can of lite coconut milk (trader joes) stick in the oven and cook until the chicken is done, make some rice, veggies and serve with the frozen naan from Trader joes also.. quick easy and yummy...
Posted by: katie | March 07, 2008 at 04:40 PM
An easy favorite at my house is Mexican lasagne. Saute whatever veggies (and ground meat if you want) you have (onion, zucchini, carrot, mushrooms and peppers works well). Season with chili powder. Add a can or two of diced tomatoes and a little salsa if you want some kick. Layer tortillas (we use corn, but flour works too) on the bottom of a casserole dish. Follow with the saute and top with cheddar or jack cheese. Repeat the layers, top with foil and back at 350 til hot. Serve with plain yogurt and sliced avocado. Yum!
Posted by: julie Wheeler | March 07, 2008 at 05:48 PM
I've posted some of my favorite meals here: www.makeshiftmeals.com
They're all man-pleasers, and our two-year-old likes most of them too!
Posted by: Makeshift Mama | March 07, 2008 at 06:48 PM
POTATO PARTY is a dinner my kids always ask for. At your kids' age of "I do it myself", this gives them a sense of control; you get the satisfaction of "cooking with the kids" but if you're tired and can't muster the energy to make something from Alice Waters this is a hit (face it, cooking with your kids is 2x as much work, at least). It's cheap and flexible and may rid your vegetable bin of some stragglers:
Bake some potatoes. Cook up a small pot of baked beans or chili, etc.(in my house this means open something from Trader Joe's). Everyone gets a shallow bowl with a nice piping split spud. Put bowls of shredded cheese, various leftover diced veggies, olives and capers, some salsa, a bit of ranch dip, etc. My kids are 4 and 6 so they also like to take stalks of scallion and some scissors and cut a little "confetti" over it too. Let everyone assemble their own--I put the bowls on a lazy susan in the middle of the table and we spend so much time talking about good combinations, how everyone has different taste buds as we assemble anew throughout the meal.
I find if I add the word "party" to the end of any endeavor it is met with enthusiasm but they always love a potato party. My kids eat the skins and all and love revisting the toppings bar to experiment with new flavors. If I've looked at myself in a three-way mirror that day I can substitute some greens for the potato and not call too much attention to my differences. It can also serve well if you have carnivores and vegetarians at the same table. One night I had a buncha kids over from various households and had crumbled up Morningstar veggie patties alongside beef chili and a browned bit of that nice already diced pancetta from TJ's. It was cheap and easy and not tortellini or mac and cheese. They were all thrilled. And engaged. And the grownups had feta and and chiles, etc. And they were thrilled.
As long as they're not just glopping on cheddar and ranch dip it is nutricious. And a big plonk of food and carbs to send them straight to dreamland thinking you're the most capable and funnest mommy ever (because you are but they don't think to remember it often enough).
I do try to buy organic potatoes as it is a vegetable that hoards the pesticides. TJ's has cheap ones by the bag, thankfully.
Wow, i never knew I had so much to say about baked potatoes.
Posted by: Miss Loco | March 07, 2008 at 09:18 PM
Quesadillas are a staple at our house: whole wheat tortillas, refried black beans, cheese, plus salsa, avocado, etc for the less-picky adults. Sort of like the "cornbread thing" mentioned above, I layer polenta with beans, salsa, cheese, canned hominy, whatever else sounds good and bake until its all warmed. Baked penne is another favorite, with mozzerella, tomato sauce, parmesean. Also super easy and delicious is kale or some kind of greens sauted with chick peas (and perhaps onion, garlic), served with bread, rice or pasta, though my 3 yo won't eat the greens... When the fridge is pretty much empty I either go for scrambled eggs (mixed with anything I can scrounge up out of the near-empty fridge/pantry) or frozen Costco salmon burgers that I try to keep on hand.
I love all these meal ideas! In my more depressed moments, the next 15 yrs stretch ahead of me as one never-ending task of figuring out what to have for dinner... and trying to control the clutter.
Posted by: EBS | March 07, 2008 at 09:42 PM
Awesome ideas, all around. We do polenta pizza: get those pre-cooked tube polentas (Trader Joe's and elsewhere), slice 'em into rounds, then plop on red tomato sauce and \any meltable cheese the kids like. Pop 'em in the toaster and voila.
Also, baked cauliflower is amazingly popular these days; olive oil and salt, bake it on a cookie sheet in the oven or toaster. They literally gobble it up.
Sweet potatoes - baked with a little butter.
They like to eat frozen corn while they wait, go figure.
Quesadillas - always. Cheese and chicken usually. veggie on the side (carrots with salt and a little butter, highly popular).
Posted by: LTF | March 08, 2008 at 08:37 AM
I'm an all or nothing cook -- it's either something crazy gourmet (which also means not frequently on our table) or I don't want to cook at all. So I have to have lots of quick and easy recipes to put on the table.
I've had GREAT luck cruising the library for cookbooks. There are so many out there and rather than add to my already too-big-cookbook-collection, I've been checking cookbooks out like mad. I've been having a ball because I check out books I'd never consider buying for whatever reason. Sometimes a book is a bust but sometimes I find one or many gems inside.
I'll post some of my standbys...
Posted by: k | March 08, 2008 at 09:44 AM
Great topic! I'm finding that with a 1 year old, I'm spending alot of time around food. I love the creative ideas.
We are vegetarians, so here are some of the favorites at our house. Our 1 year old is eating meals with us now. Sometimes I also take the 'ingredients' and give them to him singly chopped up in pieces--like tomatoes, black olives, or pinto beans. Sometimes I find that the side dishes (like a little pasta with cheese, potatoes, rice, fruit etc..) is what our 1 year old is mostly interested in.
1) Mexican -- We do this with basically the same stuff but with different wrappings. Some nights its quesadillas (with a cheesy rice casserole!), taco salads (you can buy some metal forms that you put a tortilla in and bake in the oven for a few minutes, and then you have the really cool taco salad shape!), fajitas, burritos, enchiladas, roasted mexi potatoes (at the end of the roasting time for chopped potatoes, top with cheese, olives, peppers, and cook a little longer until cheese is melted)
2) Soup -- we love soup, any way it comes. Potato soup, vegatable soup, chili, black bean soup, corn chowder (this is one of our favorites!), etc.. I like to make fresh bread or muffins with our soup too. Williams Sonoma has a recipe for apple cheddar muffins, so everyone gets a little protein and a little fruit with the bread!
3) Eggs -- I make simple frittatas, or crustless quiches (or even use bread crumbs for the crust) and put in whatever cheese I feel inspired by and any veggies I feel inspired by. Right now our little guy loves the spinach quiche I make. A greek version is also good with olives, feta cheese, roasted peppers.
4) Burgers -- we do the nut burger kind. You could also do hamburgers, or chicken burgers too. Kids love the sides to this meal: french friends, coleslaw, fruit, chips.
5) If you are really on a tight budget I would look at savingdinner.com. They have a 'frugal' menu subscription complete with recipes and shopping lists.
Happy Eating!
Posted by: Kristi | March 08, 2008 at 09:44 AM
This recipe originally came from Good Housekeeping magazine. I modified it by adding quite a few ingredients in order to tone down the "meat" aspect of it (I'm not quite a vegetarian but I don't like most meat foods). By the time I was done modifying, I found it consistently makes 2 loaves, so I freeze one for later use.
It does require over an hour of cook time but everything can be made in advance and is super easy to put together.
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Heloise's Meat Loaf, Modified
*Yield: 2 loaves.
1/4 c packed brown sugar
1 tsp prepared mustard
dash hot pepper sauce (optional)
3/4 c catsup
1 1/2 lb ground beef chuck
10-oz frozen spinach, thawed & drained
1/2 c cooked rice (about 1/4 c uncooked)
1 large egg
2/3 c cracker crumbs, such as Ritz (I've used breadcrumbs and it works fine)
1/2 c milk
1/3 c grated onion
1 chopped red pepper
1 tsp salt
1/2 tsp dried sage leaves
1/2 tsp pepper
Preheat oven to 350°. In small bowl mix brown sugar, mustard, hot pepper sauce, and 1/4 c catsup; set aside. In large bowl, mix beef, egg, crumbs, milk, onion, red pepper, salt, sage, pepper, and remaining 1/2 c catsup just until well combined but not overmixed. Spoon meat mixture into 2 loaf pans; press down gently.
Spread catsup mixture over top of loaf. Bake 1 hour and 15 minutes. Let stand 10 minutes before slicing.
Loaves may be frozen for later use. Thaw in refrigerator and cook as indicated above. Catsup/brown sugar mixture should be made prior to baking and not frozen with meat mixture.
Serve with baked potatoes.
Posted by: k | March 08, 2008 at 10:00 AM
Another recipe I modified by adding more mushrooms & artichokes. I've been on the hunt for healthy casserole recipes (so many are SO high in fat & salt) and this one fit the bill. I've forgotten where I found it. Probably online.
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Chicken and Artichoke Casserole, MODIFIED
4 chicken breasts (3 lbs.), cut into bite-sized pieces
1 lb. fresh mushrooms, sliced
2 T butter
1 (14 oz.) can chicken broth
2 (14 oz.) can artichoke hearts, drained
1/4 c butter
1/4 c flour
1/4 tsp salt
1/8 tsp. pepper
3/4 c. Half and Half
1 c. Parmesan cheese
1/2 tsp. dried rosemary, crushed (opt.)
*Preparation
Saute mushrooms in 2 tablespoons butter until brown.
Put chicken breasts in simmering chicken broth in a single layer; cover and cook 20 minutes. Remove from broth (save broth), cool skin, and bone.
Arrange chicken in 8 x 12 inch casserole. Top with artichoke hearts. Set aside.
Melt 1/4 cup butter; stir in flour, salt, and pepper. Gradually add broth and cream. Cook and stir until thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle with mushrooms.
Bake at 325 degrees for 30 minutes.
*Special Notes
Top with 1 c grated cheese, firmly packed +
1 c Panko bread crumbs mixed together and broil for ~ 5 minutes.
Posted by: k - Chicken and Artichoke Casserole, MODIFIED | March 08, 2008 at 10:03 AM
wow I am jealous of all you cooking mamas (first of all sounds like lots of folks that are great cooks!) My son is picky. Not crazy picky (I dont think). But very plain jane. Nothing mixed-up and nothing touching. Which is kind of limiting. Recently I introduced a new kind of noodle (Papadelle I think) which he ate. But sauce is always on the side etc.
He eats steak, Hamburger, Chix, Salmon, plain pasta, rice, most veggies - not cooked.
No quesadillas, tacos, cassaroles, crock pots, sauces, beans, soup.
Any ideas for introducing foods to the picky folks?
Any thoughts on picky eaters in general? Just make the food and they can chose to eat or not?
My sense is that he wont be picky forever but I am getting bored with our staple plain jane dinners.
Posted by: elizabeth | March 08, 2008 at 10:06 AM
Another recipe I modified. If you cut the mushrooms yourself, it's time consuming, otherwise, it's pretty quick. I learned that the hard way the first time I made it; now I buy the pre-sliced mushrooms.
I serve this with a salad for my husband and I and frozen peas, thawed, for my 18 month old. It's messy but my daughter loves this.
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Mushroom Stroganoff - Modified
*Yield: 4 servings
1 T butter
2 large garlic cloves, chopped
1 large onion, thinly sliced
1.5 - 2 lbs mushrooms, sliced
1 T all-purpose flour
1/2 c dry white wine* (I'm pretty liberal with the wine and continue to add it anytime I need additional liquid in this recipe, including when I'm sauteing the mushrooms)
1 c nonfat sour cream
1/4 tsp ground nutmeg
12 ounces linguine, freshly cooked (or extra-wide egg noodles)
Melt butter in heavy large Dutch oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes.
Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes.
Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper. Add linguine to pot; toss to blend well and serve.
From Bon Appétit June 1996, Janet R. White: Ithaca, New York
*Special Notes
Top with shredded Parmesan and freshly ground pepper.
*If you don't drink white wine, it can be frozen for later cooking use.
Posted by: k - Mushroom Stroganoff | March 08, 2008 at 10:10 AM
This was a recipe Nonna's Noodles gave me at the Hillsdale Farmer's Market (the vendors are a GREAT resource for easy recipes). Super easy. In the summer, you can make your own pesto and it makes the recipe a lot more affordable.
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Basil Pesto Lasagna
Cook lasagna noodles according to directions.
Mix together basil pesto, ricotta cheese to taste (I use very little, maybe 1-2 T) and 1 T cream.
Put a thin later of mixture on each layer of lasagna.
Cook at 375 degrees, initially covered with foil. Remove foil and cook until corners and edges are brown. 15-20 minutes + 5-10 minutes browning.
Posted by: k - Basil Pesto Lasagna | March 08, 2008 at 10:16 AM
Yum...I'm gonna try some of these! A few months ago I was looking for inspiration too and some of the moms on our street got together and traded recipes. One of our favorites from that exchange has been this one, Parmesan stuffed chicken breasts. I buy a big pack of 4-6 breasts, stuff them all, cook 2 for dinner that night and freeze the others for later. Then I just defrost in the fridge for a day or two when I want to cook the others. It's a Martha Stewart Everyday Food recipe, where I've lately been finding lots of other good recipes--they all seem to have simple ingredients that I usually have on hand, and most of them only take 20 minutes or so to prepare so it's do-able on a weeknight with one or two meltdowns happening. And these poached eggs in tomato sauce has also become a weekly meal for us since we've moved to one or two meatless nights per week. It's super easy, healthy and delicious.
Parmesan Stuffed Chicken Breasts
1 C chopped fresh flat leaf parsley
1/4 C plain dried breadcrumbs
1/4 C grated parmesan cheese
grated zest from one lemon
salt and pepper
4 bone in chicken breast halves with the skin on
1. Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, parmesan and zest. Season with salt and pepper.
2. Divide parsley mixture into 4 mounds. Carefully loosen chicken skin and tuck parsley mixture under the skin. Season outside with salt and pepper. Place in roasting pan.
3. Bake until skin is crispy, chicken is cooked through and an instant read thermometer reads 165 degrees, about 30 minutes.
(I often start roasting carrots, potatoes, etc on a large baking sheet about 30 minutes earlier, then add the chicken and roast for another 30 minutes and then we've got an entire dinner ready with very little effort.)
Poached Eggs in tomato Sauce
I dont have a real recipe, but it's so simple. Take big can of crushed or stewed tomatoes and start to simmer on a low heat in a nice big saute pan. Add some seasonings and a little olive oil--basil, oregano, pepper, etc. Simmer for 10-15 minutes and once it's nice and cooking, crack 4-6 eggs in around the pan, depending on how much space you have. Dont stir them or anything, just put the lid on and let them poach for 5 minutes or so. While the eggs are poaching, take a huge bunch of spinach and saute that with a little oil, salt and pepper, until wilted. Serve the poached eggs on pieces of a really good, crusty bread with a little extra tomato sauce on top, and a sprinkle of parmesan cheese, if you have some and the sauteed spinach on the side. Yum.
Posted by: Leah | March 08, 2008 at 02:31 PM
Thanks for sharing the recipes, I will definitely have to try some of these. We are not a vegetarian family, but like Leah, we are trying to work some meat-free meals into the mix. It's easier on the budget! Some ideas that haven't been mentioned earlier:
- Teriyaki chicken. Cook some breast or thighs in the oven and make your own sauce. Making your own sauce is tons better than store bought. 1/4 cup soy sauce, 1/2 cup sugar, 1/2 tsp grated fresh ginger, 1 minced garlic clove, 2 tbsp mirin, and 1/2 tsp cornstarch. I always add a bit more ginger and garlic. The kids love it served with rice and steamed veggies.
- Soup with pot stickers. Bring chicken broth to a boil with some soy sauce and ginger. I toss in whatever chopped veggies you may have on hand like mushrooms or spinach. Add Trader Joe's potstickers and voila! Instant meal. I leave this out for the kids, but I like to add kim chee to mine for an extra special soup.
- Spaghettini with crumbled blue cheese. Melt 3 tbsp butter and mix with 1/4 cup olive oil and 1 cup fresh parsley. Mix with 1 lb sphaghettini and 1 cup crumbled blue cheese. So this appeals more to us, but the kids will try it; and I know some kids love blue cheese.
- Breakfast for dinner. Omlets with cheese, mushrooms, spinach, carmelized onions. I echo Kristy's suggestion of fritatas.
- Mushroom soba noodles.
- Cheesy polenta.
- Grits with cheese and salsa makes a good side dish.
Posted by: Hau | March 08, 2008 at 09:24 PM
Oh--it's more of a winter-months staple, but we make a mean Vegetarian Shephards Pie.
Boil and mash about 6 potatoes. Put aside.
While potatoes are cooking, saute some garlic and onion in olive, add some veggie crumbles/ground beef (about a pound), until browned. At the end of browning, make your "secret sauce." I basically use a combo of whatever condiments are in the fridge--a squirt of ketchup, a squirt of mustard, some shakes of soy sauce. Some veggie boullion (sp?), tomato paste, even a splash of beer/wine all work well, also. You're basically just trying to moisten the beef mixture, keeping it a little on the "juicy" side. (I don't know how this works with real beef, I've only made vegetarian.)
Add a big bag of frozen veggies (we like the bag with the lima bean, green bean, corn, carrot mixture, but whatever's clever), just until they're slightly warmed, and mixed well with the beef.
Put the beef-veggie "hash" in the bottom of a rectangular baking dish--probably one about 11"x9". Spread the mashed potatoes across the top.
If I have them, I like to slice tomatoes and put them on top of the potatoes, then top with some grated cheddar. Or, if you made a lot of "juice" you can reserve some and use it as a gravy. Or if you're feeling mighty, you can make a veggie gravy while the shep's pie is baking. DH likes a horseradish sauce on his. Or you can do some combo of all of the above. It's basically one of those dishes that can be different every time.
Anyway...after you figured out what's on top, bake in a 425ish oven until heated all the way through (maybe about 30 min.)
Kind of time consuming, but I've actually been making one batch and dividing it into two smaller baking pans. Then I can bake one and freeze the other for a night I really don't feel like cooking.
Posted by: KMat | March 09, 2008 at 12:55 PM
In the interest of quick and easy, Salads are low prep and light clean up. some of my favorites are;
1) Beet and fennel, with a little wild onion
2) Arugula, roasted red pepper and hearts of palm
3) Spinach, mint, chevre and calamata olives
all three can be dressed with a simple balsamic and olive oil.
Then, fun for the kids are the DIY meals, along the same line as Miss Locos 'Potato Party'.
1) Pizza Buns- just english muffins, tomato sauce and various toppings. Let the kids top there own muffin and pop it in the oven 'til the cheese melts.
2) Sushi- just nori, sushi rice and various veggies. Let the kids make their own rolls.
I usually have better success with them eating when they get to choose!
Posted by: lea | March 10, 2008 at 12:24 AM
I find it easy to cook vegan these days. I often refer to veganyumyum.com and also fatfreevegan.com and basically copy the recipes that these amazing ladies are doing. They cook such healthy, easy meals. I find it really inspiring.
Posted by: Mardi | March 10, 2008 at 01:19 AM
A VERY easy, yummy dinner:
whole wheat fusili noodles
packet of Simply Organics Alfredo Sauce/Seasoning
Chicken
Cook up the chicken, cook the pasta, follow the directions on the seasoning packet, mix all together and you have a wonderful meal! Throw in some peas or broccoli and it's perfect! Takes less than 30 minutes!
Posted by: Merry | March 10, 2008 at 09:52 AM
Also, Trader Joes has some tasty, ready made sides. I spent a good part of my life in Italy....They have this Penne All'arrabiata that tastes like it was made by a real southern Italian!
Posted by: lea | March 10, 2008 at 12:20 PM
Alright, who is going to take on the task of compiling all these amazing recipes into the Urban Mamas cookbook?? Seriously! I would totally buy it.
Posted by: Erin | March 10, 2008 at 05:36 PM
Wow. Erin. Great idea! We have been asked previously to put the posts into book format and the recipes would be no exception.
As an all-volunteer mama crew, however, we are severely time-challenged. If anyone has the capacity to take on the project, shoot us an email: urbanMamas@gmail.com (we always have tons of other projects in the works, too....)
Posted by: urbanMamas | March 10, 2008 at 09:29 PM
Here's a series of recipes for 3 great dinners in a row! VERY economical and healthy.
FIRST NIGHT: Make your favorite pasta dinner. Save all left over pasta for the following night.
SECOND NIGHT: Pasta Frittata (incorporates all left over pasta from night before). You can throw in any veggies to complete the meal. Or serve with salad. I throw in raw asparagus (it cooks while in the oven). This is the recipe I follow http://www.rachaelraymag.com/recipes/pizza-pasta-recipes/pasta-frittata/article.html
Save all left over fritatta.
Third night: Egg Panini Sandwiches. To make the left over frittata stretch a little further, you cut it horizontally through the middle so that the height is cut in half. This is also good to do so that the sandwiches aren't too tall.
1. Heat the frittata in microwave and set aside. (otherwise you'll have a cold sandwich)
2. Heat grill or panini press.
3. Brush kaiser rolls with olive oil.
4. Place piece of frittata on each roll and top with slice of cheese.
5. Cook in panini press.
6. Serve will tomato slices or avocado slices.
7. Marvel at how you're still enjoying your dinner from two nights ago.
Posted by: Kate | March 11, 2008 at 07:32 PM
I, too, was thinking that an urbanMamas cookbook would be a fun idea since there always are some excellent-sounding recipes posted here and my son and daughter's preschool is currently compiling a cookbook as a fund-raiser and had asked us for recipes as well...although I am *not* volunteering myself to undertake such an endeavor! :)
Posted by: kmw | March 11, 2008 at 08:48 PM