I know that it is a subject that has been covered by others before but I feel it is worth going over again. Nowadays people feel that it is just easier to get takeout, store bought, or fast food for meal. I am not saying that you should never have the stuff, but I am saying that you should limit yourself.
I understand that most families now have two working parents and that you do not feel like cooking when you get home, or you just want to throw something together really quick. BUT FOOD THAT'S GOOD FOR YOU CAN BE QUICK AND EASY. Most of us use Pinterest and I love using it. It has so many quick and easy recipes and ideas that are also extremely healthy. Here are some ideas that are quick, healthy and delicious.
BREAKFAST:
Potato & Omlete Breakfast Bites (Makes 12)
This is perfect for an on the go morning. Could even be made in advance and heated up when needed.
First Preheat the oven to 400 degree (Fahrenheit) and grease your muffin tins well.
Thaw your tater tots (can be thawed using the microwave) and place 3 into each muffin tin spot. Taking a small cup, then squish them into the bottom of the tin.
Bake your tater tots for 10 minutes. While you are waiting for them to cook, you can gather and chop up the rest of your ingredients.
(You can put whatever you like into this. Like red and green peppers, mushrooms, spinach, tomatoes, basil, onion, pre-cooked sausage, pre-cooked bacon, etc).
After removing the tots from the oven, turn it down to 350 degrees.
Sprinkle your toppings into each cup
Whisk together 8 eggs and 1/4 cup of milk.
Pour the mixture into the tin.
Sprinkle a little shredded cheese on top (whatever type you prefer)
Bake at 350 for 20 minutes (or until eggs are completely cooked.
Run a butter knife around the sides to loosen them.
Now you have a delicious, quick breakfast that can be frozen and taken out when needed.
Now Lunch:
KIDS:
School lunches are sometimes hard. We send our kids to school with sandwich after sandwich. Or some store bought lunchables. Here are some ideas that are easy, healthy, and will shake things up a little.
PIZZA ROLL LUNCH:
If you have ever made cinnamon rolls you can make these pizza rolls.
Place pepperoni all over
Sprinkle on the Shredded Cheese.
Now roll up the dough as though you were making cinnamon rolls and cut them about an inch apart.
Place the cut rolls in a baking pan
Cover and Allow to rise for 10 minutes
Bake in oven at 350 for 25-30 minutes or until golden brown.
To finish of the lunch place in a divided lunch box. Fill one slot with veggies (like the cucumbers and carrot sticks shown in picture) another slot with fruit (strawberries are shown but could also use grapes, orange slices, apple slices (dip in lemon juice so they don't brown), blueberries, raspberries, sliced banana, etc.), and place the pizza buns in the largest slot. As you see you can also buy silicone liners to place in the box with some type of treats in them like pretzels, marshmallows, etc.
MEAT + CHEESE + VEGGIE WRAPS
Get some type of tortilla wrap
Spread a sauce on it, your choice (like ranch dressing, mayo, taco sauce, bbq, thousand island, mustard, etc.(Anything your child will eat))
Place meat on top (shaved turkey, shaved chicken, shaved ham, salmon, tuna, etc)
Put in veggies (lettuce, red and green peppers (diced), spinach, onions, pickles, olives, tomatoes,etc. (think subway whatever veggies they offer can go in a homemade wrap))
Sprinkle on shredded cheese
Roll the wrap up and cut it in half.
Again use a slotted lunch box. Fill one slot with cheese crackers (or any type of crackers they're a pretty healthy), fill the other slot with fruit (they show melons (cantaloupe and honey drew) cut into hearts, or use grapes, watermelon, orange slices, apple slices, berries, etc), finally fill the largest slot with the wrap and a side of veggies (shown are carrot stick and sweet peas) again you can use a silicon muffin liner to separate them.
SANDWICH KABOBS:
A fun twist on an ordinary sandwich.
Cut bread into small squares.
Place 1 square of bread on a skewer.
Cut cheese into small square.
Place cheese on skewer right above the bread.
Place a cherry tomato on skewer right above cheese.
Fold meat into a smaller square. (Again use whatever meat you want shaved turkey, shaved chicken, ham, salmon, etc)
Place meat on skewer right above the tomato.
Place another piece of cheese on skewer above the meat.
Folds lettuce into small square.
Place lettuce above the cheese on the skewer.
Finish skewer with another piece of bread above the lettuce.
Repeat to make second skewer.
To finish the lunch use a slotted lunch box and make jello (or pudding) in 1 slot, in the second sloth put veggies (carrot sticks and celery sticks are shown), and in the largest slot place the kabobs and 2 silicon muffin liners (shown are grapes and pretzels).
TUNA SALAD AND CRACKERS:
Mix together a can of tuna.
Place in a small container that will fit in your slotted lunch box.
In another small container place sliced cheese (whatever kind).
Place these in the largest slot of the lunch box and fill the rest of that slot with crackers (whatever kind over cracker they are all healthy)
Fill another slot with veggies (shown is carrots and broccoli) and the final slot with fruit (show is watermelon cut into sticks.)
Now ADULTS:
SUPPER:
LOADED BAKED POTATO & CHICKEN CASSEROLE
Ingredients
3 - 4 medium russet potatoes, scrubbed and diced
(about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
Directions
Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.
30-MINUTE SKILLET LASAGNA
Ingredients
1 (28 oz.) can petite diced tomatoes
Water
1 (8 oz.) can tomato sauce
2 tablespoons sugar
1 tablespoon extra-virgin olive oil
5 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 pound ground beef
Garlic salt and freshly ground black pepper
5 tablespoons chopped fresh Italian herbs (such as basil, oregano, thyme, parsley), divided
8 ounces bow-tie pasta (farfalle)
1 cup shredded mozzarella
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 cup ricotta cheese
Directions
Pour can of diced tomatoes (with juices) into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups. Stir in tomato sauce and sugar; set aside.
Heat a large skillet over medium heat. Add olive oil; tilt pan to coat. Add garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add ground beef and cook until done. Drain grease, season meat with garlic salt and pepper, to taste, and stir in 3 tablespoons of fresh chopped herbs.
Scatter pasta over meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 20 to 25 minutes.
Remove skillet from heat and stir in mozzarella and 1/2 cup Parmesan. Taste and adjust seasonings, adding more garlic salt, pepper, and/or sugar, if necessary. Remove from heat and dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan.
Tips, Tricks, & Variations
I use a 5 1/2-quart saute pan when making this recipe, but any large, deep skillet (with a lid) should work.
Each time you stir the lasagna, push down on the pasta so that it's all submerged in tomato sauce before recovering with the lid.
If sauce is evaporating too quickly during 20 minute simmering time, additional tomato sauce and/or water may be stirred in as needed.
Use your favorite fresh herbs. You may use all basil or a combination of basil, oregano, thyme, parsley. If you don't have fresh herbs, you may use dried (but use less since dried herbs are more concentrated).
Be sure to taste and adjust seasonings at the end before topping with the ricotta. If the tomatoes sauce is too acidic, add a bit more sugar.
Also one of the best ways to cook dinner when short on time is the SLOW COOKER. Place you ingredients in that morning, turn it on, and have your meal ready for when you get home that night.
So try some of these instead of always having takeout.
