Recipes and meal planning for busy moms.
3 pounds spinach, rinsed
2 tsp olive oil
2 Tbsp toasted pine nuts
1 tsp minced garlic
salt and black pepper
Put large heavy skillet on medium-high heat and add oil. When oil is hot, add spinach and cook until it just starts to wilt. Add the pine nuts and garlic, toss with the spinach and continue cooking for about 2 minutes or until garlic gets fragrant. Serve while hot. You don’t want the spinach to cook so much that it loses all its form – just until it wilts.
What You Need:
8 uncooked lasagna noodles
1 egg
1 (12 oz.) container of low fat cottage cheese
1 C mozzarella cheese, shredded
1/4 C Parmesan cheese, grated
1/2 tsp dried basil leaves
2 C of pasta sauce
How to Make It:
Fill a saucepan half full of water, place over high heat and bring to a boil.
Carefully place the lasagna noodles into the boiling water and bring back to a boil.
Reduce the heat to medium and cook the noodles, stirring occasionally, for 10 minutes or until tender.
Drain the noodles well and allow them to cool enough to handle.
Break the egg into a mixing bowl and beat lightly with a fork.
Stir in the cottage cheese, mozzarella cheese, Parmesan cheese and basil well.
Lay the lasagna noodles out flat.
Spread the pasta sauce evenly over each of the noodles.
Spread the cottage cheese mixture evenly over the pasta sauce leaving a little of the short ends uncovered.
Roll the lasagna from the short end tightly up over the filling.
Place the rolls seam side down into a microwavable dish and cover with wax paper.
Microwave the rolls for 2 minutes or until the cheese begins to melt.
Remove the wax paper and top with the remaining pasta sauce.
Return uncovered to the microwave and heat for 1 minute or until the sauce is heated through.
Makes 8 rolls
Children love to cook for their parents and this recipe is a great one for them to try. It’s best if they already know a little bit about cooking before they try this one as it can be a little tricky to get the noodles just right. If they wish they can brown 1 lb. of lean ground beef and stir into the pasta sauce before adding it to the rolls.
Preparation Time: approximately 20 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 33 minutes
What You Need:
3 C of uncooked bow tie pasta
1 1/2 C of frozen baby peas
Q C of Alfredo sauce
1/2 C of real bacon pieces
How to Make It:
Fill a saucepan half full of water, place over medium high heat and bring the water to a boil.
Carefully stir the pasta into the boiling water.
Cook the pasta for 6 minutes, stirring occasionally.
Stir in the peas and bring the water back to a boil.
Cook for 4 minutes, stirring occasionally.
Drain the pasta and peas well.
Return the pasta and peas back to the saucepan and place over low heat.
Stir in the Alfredo sauce and bacon pieces.
Cook, stirring often, for 5 minutes or until completely heated through.
Makes 4 servings
Being in the kitchen can be a lot of fun for not only the children but their adult helpers as well. Be sure to teach your children kitchen safety. Remind them of hot water, sharp knives and hot cooking surfaces. Teaching them safety in the kitchen also teaches them good habits that will last a lifetime.
Preparation Time: approximately 15 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 30 minutes
What You Need:
1 (14 oz.) can fat free, low sodium chicken broth
1 1/2 C of elbow macaroni
3/4 C of cheddar cheese, shredded
2 tbsp of Parmesan cheese, grated
How to Make It:
Pour the chicken broth into a saucepan and place the pan over medium high heat.
When the broth just begins to boil, stir in the macaroni.
Bring the broth back to a boil and cook for 10 minutes or until the macaroni is tender, stirring occasionally.
Remove the saucepan from the stove but do not drain.
Stir in the cheddar cheese.
Sprinkle the Parmesan cheese over the top just before serving.
Makes 2 servings
Kids love mac and cheese and this one they can make all by themselves. It’s much healthier than the boxed macaroni and cheese and tastes a lot better too. Trying to get your children to eat more vegetables? Have them add in a 10 oz. pouch of frozen broccoli and cheese sauce. Cook the broccoli as directed on the package for the microwave. Stir the cooked broccoli into the macaroni before adding the cheddar cheese.
Preparation Time: approximately 15 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 25 minutes
What You Need:
1 (19 oz.) can of tomato soup
1/2 C of croutons
2 (1.5 oz.) individual bags of cheddar cheese cubes
How to Make It:
Pour the soup into a saucepan and place over medium heat.
Simmer the soup for 15 minutes or until heated through stirring occasionally.
Pour the soup into 2 mugs.
Divide the croutons and cheese cubes between the two mugs.
Makes 2 servings
Can you remember eating grilled cheese and tomato soup when you were a child? It just says comfort and warmth doesn’t it. Children today still love this tasty lunch and with this recipe they can make it all on their own. Shredded cheese can be used in place of the cheese cubes and for a special treat add fish shaped crackers instead of the croutons.
Preparation Time: approximately 5 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 20 minutes
What You Need:
2 pork steaks, trimmed
2 dehydrated pineapple slices
2 yams
1 C frozen peas and pearl onions
1 C chicken broth
1 tbsp honey
How to Make It:
Cover the inside of a pressure cooker with a cooking spray.
Lay the meat into the heated cooker.
Brown the meat for 5 minutes per side.
Place the pineapple slices over the top of the meat.
Slice both yams 3/4 of the way through, into 5 or 6 slices and place in the cooker.
Dump the peas and onions over the top.
Pour in the chicken broth.
Cover and bring to high pressure, cooking for 10 minutes after the pressure is reached.
Remove and drizzle the honey over the yams before serving.
Makes 2 servings
This is a complete meal in one cooker and ready in about 20 minutes from start to finish. Brown sugar may be used in place of the honey if you wish.
What You Need:
1 lb. new potatoes, quartered
1 lb. carrots cut into pieces
1 onion, cut into wedges
1 tsp salt
1 tsp dried rosemary
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp pepper
1/4 C of water
1 (3 lb.) turkey roast with netting
How to Cook It:
Coat the inside of the crock pot with a non stick cooking spray.
Mix together the potatoes, carrots and onions in the crock pot.
Sprinkle the vegetables with all the seasonings.
Pour the water over the top of the seasoned vegetables.
Lay the netted turkey onto the vegetables.
Cover the crock pot and cook on low for 9 hours.
Allow the turkey it to stand 15 minutes before removing the netting and slicing.
Makes 6 servings
This turkey may be cooked on high for 5 hours. Make use of the leftovers from this delightful dish. Store your leftovers in an airtight container for up to 3 days in the refrigerator. Reuse in a turkey pot pie or a hearty turkey soup or stew.
Preparation Time: approximately 30 minutes
Cooking Time: approximately 9 hours
Total Time: approximately 9 hours 30 minutes
Nutritional Information: (approximate values per serving)
Calories 270; Fat 4g; Saturated Fat 1g; Carbohydrates 29g; Fiber 3g; Protein 29g; Cholesterol 81 mg; Sodium 1,601 mg
What You Need:
2 C onion, chopped
2 C of whipping cream
8 oz. American cheese, cubed
8 oz. Swiss cheese slices, torn
1 tsp dried sage
1/2 tsp pepper
4 C of cooked chicken, chopped
1 (16 oz.) box of bow tie pasta, cooked and drained
How to Make It:
Whisk together in a small mixing bowl the onions and whipping cream.
Stir in both kinds of cheese, the sage and the pepper.
Place the chicken into the crock pot.
Pour the cheese mixture over the top of the chicken coating it well.
Cover the crock pot and cook on low for 4 hours.
Stir the chicken mixture well then add in the cook pasta, stirring to coat.
Recover and cool 5 minutes or until heated through.
Makes 6 servings
It is not recommended to cook this recipe on high. High heat will cause the cheese to scorch. This is an economical meal that even the kids will love. Leftovers should not be frozen but will remain fresh in an airtight container in the refrigerator of up to 3 days. T freeze do not add the pasta. Freeze the chicken mixture for up 2 months. Reheat on the stove then add the pasta and cook until heated through.
Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 hours 5 minutes
Total Time: approximately 4 hours 25 minutes
Nutritional Information: (approximate values per serving)
Calories 755; Fat 43g; Saturated Fat 25g; Carbohydrates 49g; Fiber 2g; Protein 43g; Cholesterol 186 mg; Sodium 886 mg
What You Need:
2 Tbsp canola oil
3 lbs. beef stew meat
4 carrots, sliced
4 celery stalks, sliced
2 onions cut into wedges
2 C of beef broth
3 Tbsp quick cooking tapioca
2 tsp bottled minced garlic
1 tsp salt
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp pepper
How to Make It:
Heat the oil in a skillet over medium heat.
Stir in the meat and cook until browned on all sides.
Drain the meat and place into the slow cooker.
Place the carrots, celery and onion over the meat.
Add the broth, tapioca and garlic stirring to combine.
Stir in the seasonings until blended in well.
Cover and cook on low for 10 hours or until the meat and vegetables are tender.
Makes 4 servings
Not only is beef stew a comfort food but is great for the budget. Freeze this stew or any leftovers in an airtight container for up to 3 months. Reheat the stew for another meal or turn it into a pot pie or stroganoff. To make it into a great stroganoff just add an 8 oz. container of sour cream, 1 tbsp of flour and 2 C of sliced mushrooms. Serve it over noodles for a budget friendly delicious meal.
Preparation Time: approximately 25 minutes
Cooking Time: approximately 5 hours on high
Total Time: 5 hours 25 minutes
Nutritional Information: (approximate values per serving)
Calories 549; Fat 13g; Saturated Fat 4g; Carbohydrates 50g; Fiber 5g; Protein 49g;
Cholesterol 125 mg; Sodium 1,309 mg
What You Need:
4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts
How to Cook It:
Place the carrots, potatoes and onions into the crock pot.
Add the broth, tapioca, tomato paste and garlic and stir to blend well.
In a small bowl combine the oregano, basil, fennel, pepper, salt and thyme.
With your fingers rub the seasoning mixture into both sides of the roasts.
Place the prepared roasts over the vegetables.
Cover the crock pot and cook low for 11 hours or on high 6 hours or until tender.
Makes 6 servings
There is a lot of meat in this economical dish. That’s what makes it so budget friendly. The extra meat can be used for many other dishes. Place the leftover meat and a little of the cooking juice into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, Manhattans or any of your favorite beef main course meals.
Preparation Time: approximately 20 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 20 minutes
Nutritional Information: (approximate values per serving)
Calories 430; Fat 8g; Saturated Fat 2g; Carbohydrates 48g; Fiber 6g; Protein 37g;
Cholesterol 89 mg; Sodium 346 mg
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