Looking for simple and easy to prepare recipes that not only taste awesome but give the perception that you spent a lot of thought and effort creating the dish? Here are numouers dishes that are very easy, but extremely delicious.
Oriental Stir Fry
One of the simplest recipes that are incredibly satisfying is Oriental stir fry. You can make an Oriental stir fry with chicken, pork, beef or without any meat. Using one simple frying pan or wok, a variety of vegetables (fresh, canned or frozen), some stir fry sauces and a side of rice- you’ve got a great supper.
Oriental Chicken Stir Fry
Ingredients:
1 pound of chicken breast (cut into cubes or strips)
2 cans of oriental style vegetables (usually includes water chestnuts, green beans, broccoli, baby corn, carrots, etc)
4 to 8 ounces of stir fry sauce (sweet or salty your choice)
4 servings of rice
Olive Oil
Directions:
Cook boil in bag rice on the side as directed. In an oiled frying pan or wok add cut chicken, cook moderately and then mix in vegetables. Stir frequently with a wooden spoon adding a few spoonfuls of sauce every few minutes. Stir fry for about 10 minutes or until cooked completely through. Serve on a bed of rice.
Maple Ham Steak
Ham steak is incredibly easy to make and for many families an awesome meal. You can buy individually cut ham steaks sold in many grocery stores. Or if you prefer, you can buy a big ham and slice it into ½ to ¾ inch thick steaks.
Ingredients:
4 Ham Steaks
4 ounces of brown sugar
8 ounces of maple syrup
4 Yams (sweet potatoes (fresh or canned)
Directions:
Rub 1 ounce of brown sugar into the ham and set it in an oven for about 25 to 30 minutes at 400 to 425 degrees F. (or as directed). A few minutes before the ham steak is complete, you can drizzle some maple syrup on top of the ham steak or cautiously warm the syrup in a microwave and serve as desired. Ham steaks go great with yams (sweet potatoes). You can cook them in an oven with your ham steak, starting them about 15 minutes before you begin cooking the ham.
BLT Sandwich
One of my family favorites is the BLT sandwich. While bacon is perhaps not the healthiest food available, you can choose to swap good old fashioned bacon with turkey bacon or even chicken bacon. These products aren’t as bad as they sound and actually quite flavorful.
Since the BLT sandwich is very easy and only includes bacon, lettuce, tomato, bread and mayo, make sure you buy only top quality ingredients including nice thick bread and fresh lettuce and tomatoes.
Ingredients:
1 Loaf of White or Rye Bread
1 head of lettuce
4 beefsteak tomatoes
1 pound of bacon
Directions:
On a griddle cook one pound of bacon. Pat dry removing any excess grease. Now add mayo to two pieces of bread and then top with a sliced tomato and some lettuce. Garnish with a pickle, some olives and some pretzels or chips.
Enjoy!
For additional family friendly easy recipes visit
Sample Menu Plan
Wednesday, July 15, 2009
Simple Recipes Your Family Will Love
Tuesday, July 14, 2009
24 Reasons to Gather Around the Dinner Table
How often does your family have dinner together? If you're like most families nowadays, the answer is probably, "Not very often."
It's understandable. Modern families are busy. Both parents work and sometimes get home at different times. Children have activities to go to, and Mom's got to drive them all over the place. Really, who's got the time and energy to even cook dinner every single night?
You, that's who! Eating together is good for you and your family. So you better make time and find the energy to make home-cooked meals and sit down and eat together more often.
Researchers have found many benefits to home-cooked meals. Click Here to Watch this video to learn about some of them. In my own experience, though, there are many more. Here are 24 reasons I have found to share family meals more often:
1. Families who eat together eat healthier, because home-cooked food is healthier than fast food.
2. Family meals allow busy families to catch up with each other.
3. Young children learn a lot of verbal skills just by eating with their family members.
4. It gives everyone a chance to unwind after a busy day.
5. Having family meals more often forces you to end your working day and other obligations in time for dinner.
6. Home cooked meals are not only healthier, they're also cheaper than takeout food or eating out.
7. Eating together forces everybody to tell stories.
8. Cooking at home motivates you to be creative with your meal planning and cooking.
9. Children can get involved in cooking meals.
10. Cooking and eating together creates happy childhood memories.
11. Eating together is an opportunity to explore different cuisines.
12. Eating with your family is more fun than eating in front of the television (or the computer).
13. Eating together gives parents a chance to talk about current events from their point of view, injecting their personal values without giving a lecture.
14. Eating together helps family members bond and get to know each other better.
15. You'll be surprised what your kids reveal when you're in a relaxed environment, such as a family meal.
16. Kids are less likely to roll their eyes when you reminisce and tell stories from your childhood while eating a meal together.
17. Family meals can be good teaching moments, even for small children. My toddler learned how to count by counting after-meal treats on his high chair.
18. Eating together is a good opportunity to teach and model good manners.
19. Family meals give a good transition from work or school to home life.
20. Family meals are also good times to share music together.
21. Family meals teach everyone valuable life skills, such as sharing and taking turns.
22. Stopping and sitting down to a meal gives everyone a chance to quiet down and regroup.
23. Family meals provide an additional occasion for family members to pray together.
24. Eating home is more eco-friendly than eating out or ordering food - less waste!
If you think having family meals is too much work, don't despair. You can get help for everything from meal planning to putting your weekly grocery shopping list together. Click Here to Check out Dine Without Whine for kid-tested, quick recipes that will help you put together family meals with less effort. Dine Without Whine's weekly shopping lists will also help you get food shopping done much faster, and even save money on groceries.
As you can see from the list above, the extra time and effort you spend to have family meals more often are worthwhile.
Monday, July 13, 2009
Desperate Cooking for Tight Budgets
Have you decided to cut corners anywhere you can in order to pay bills and save money? Do you need to feed your family this week with little or no money, or the ability to go grocery shopping? Don't panic! You might just have enough on hand to get through.
Here's how: Grab paper and pen.
Walk through your kitchen, taking inventory of everything you have in your pantry, refrigerator and freezer, organizing your list into categories, such as meats, vegetables, pasta, etc.
Sit down and think creatively. Consider what veggie and/or pasta you can team with which meat to make a meal. Broaden your normal menu; be brave enough to serve some things you maybe wouldn't normally serve. Think outside the box and serve breakfast for dinner!
Carefully write out your meal plan for the week, and be diligent to stick to it!
Here are a few kitchen budget-savers I've learned:
Eggs can really stretch a dollar! Breakfast casseroles, quiches, or just plain scrambled eggs with cheese are always hits. If you've got a handful of hash browns or a potato you can shred up, that will stretch them too. You'd be surprised how just a few slices of bacon, or a piece or two of ham that wouldn't be enough by themselves can work for a dish like this!
If you've saved small amounts of burger, sausage, chicken, pork or bacon and frozen them in baggies, you're really doing good! Even ½ - 1 lb can be stretched in many dishes to feed a family!
Bisquick (or generic baking mix) is a lifesaver – for pancakes, biscuits, potpies, dumplings, and crusts.
If you have staples on hand such as flour, sugar and oats, you can mix up your own muffins or granola bars for breakfast, sack lunches or snacks for after school or in the car when you're on the run (lots cheaper than stopping off for fast food!)
Use those lonely boxes of Jell-0 and pudding for desert or stretching lunch boxes. A can of fruit or a little sliced up fresh fruit can jazz up the Jell-O. If you find some Cool-Whip in your freezer, the kids will think you've gone all out for them!
Make a pot of soup or a potpie with the little bits of vegetables you have left in the frige or freezer.
Use that rice with some carrots, mushrooms and green pepper to make a stir-fry (almost anything goes!) If you don't have any meat, use a couple eggs instead.
Think you can't do anything with one small carton of yogurt? You can make smoothies using it plus a handful of frozen berries, or a banana (over-ripe works best) and a shot of juice or milk.
A can of cream of celery, mushroom, or chicken soup can stretch a little meat a long way! Use it in the crock-pot or for a casserole, serve with a vegetable and some noodles, rice or biscuits and you've got a delicious meal!
Think you've got nothing for desert? Just a few apples dipped in peanut butter, or some oranges scrubbed and quartered on a plate are great. How 'bout that lone cake mix – make it as is, or add a can of crushed pineapple and brown sugar on the bottom for a pineapple upside-down cake.
Odds and ends of bread, or the crusts you've saved in the freezer can now be used for French toast, homemade stuffing or croutons, or bread pudding.
Thinking to toss out the last of that potato chip or Doritos bag? Don't! Use those crumbs on top of a casserole for added crunch and flavor!
You've heard the saying, "Necessity is the mother of invention"? Being desperate in the kitchen is how I've come up with these tips. As you stroll through your own kitchen, you too, will concoct clever ways to put delicious meals on your table without breaking the bank.
About the Author: Sandra Jensen is a dollar stretching mother of four boys. She's learned a trick or two about feeding a hungry family on a budget. Grab her ebook, Freezing It and Loving It, today: 
Friday, June 26, 2009
Grilled beef adds sizzle to summer meals
(ARA) — It’s that time of year when enticing smells from the grill waft from yard to yard, tempting taste buds. When it comes to selecting what type of meat to grill for your friends and family, beef ranks supreme.
Not only are hamburgers and steaks the two most popular foods for grilling, according to research conducted by the Hearth, Patio & Barbecue Association, but beef is also one of the most versatile kinds of food to grill.
Grilling beef offers endless opportunities to create a variety of delicious and flavorful dishes -- from mouthwatering kabobs to tender baby back ribs and juicy steaks. Yet many outdoor chefs stick with foods that are most familiar to them.
Whether you’re new to the grill or just want to “beef up” the options in your recipe box, the good news is that beef is available in so many economical, simple-to-grill cuts that it’s easier than you might think to impress your family and friends, and to add some sizzle to your summer meals.
“With beef, outdoor chefs have a lot of different options from which to choose to create delicious and interesting grilled meals all summer long,” says Genie Nicholas, culinary development manager at SUPERVALU. “In addition, with more people opting to cook at home because of the economy, grilled beef provides one of the easiest ways to enjoy a restaurant-quality meal at home, at an affordable price.”
Tongs up! Tips for grilling beef with confidence
* Help is just around the corner:
You don’t have to know everything about beef to try something new on the grill. You just need to know where to look. Many grocery stores have sections in the meat department stocked with varieties of beef specially cut for grilling, along with easy cooking instructions right on the packages.
* Expand your repertoire:
With a little experimentation, you can discover many ways to create a memorable meal of grilled beef that is sure to delight your family and friends. So, if you’ve never ventured beyond cheeseburgers, try a skirt steak marinated and served fajita-style. If you always grill steak, try preparing it in new ways, such as in beef kabobs or as the main component in a crisp steak salad.
* The right ingredients:
Great chefs know the importance of starting with the freshest, highest quality beef. Look for premium beef, such as USDA Choice Angus Beef, at your local grocery store.
* Liven it up:
Even with less tender cuts of beef, there are lots of ways to create a delicious meal. Adding kosher salt or a variety of spices to grilled beef 10 minutes before grilling is an easy way to enhance the natural flavor. Or use a marinade for additional flavor and tenderness.
* Not too hot:
Most beef cuts should be placed 3 to 6 inches from the heat source and cooked over medium heat. Thicker cuts should be placed farther away from the heat to prevent the outside from getting cooked too fast, before the inside reaches the desired doneness.
* Perfect doneness:
An instant-read thermometer inserted horizontally is the best judge of beef perfection. The National Cattlemen’s Beef Association advises cooking steaks to 145 F for medium rare or 160 F for medium, and to always cook burgers to at least 160 F.
* Savor the juices:
Resist the temptation to flatten or pierce the meat while grilling, or the flavorful juices will be lost.
Here’s a grilled beef recipe so easy it can make even a novice outdoor chef look like a pro. This colorful entree features boneless sirloin and ready-made marinade sauce, simplifying prep time so you can relax and get to the table faster. It’s one of many easy-to-prepare beef recipes available at www.StockmanAndDakota.com.
Grilled Teriyaki Beef Kabobs
Prep time: 15 minutes plus marinating
Grill time: 7 to 9 minutes
Amount: 4 servings
Ingredients:
1 (1 1/2 pound) Stockman & Dakota Boneless Sirloin Steak
1 red bell pepper, cut into 24 chunks
3/4 cup Culinary Circle Shanghai Five Spice Teriyaki Marinade & Dipping Sauce
16 chunks fresh pineapple
8 wooden skewers, soaked in water 30 minutes
Cooked rice, optional
Directions:
Trim the fat off the steak; cut into 24 cubes. Place steak, peppers and marinade into a reclosable food storage bag and seal. Toss to coat. Place in refrigerator and marinate a minimum of 45 minutes or up to overnight.
Preheat the grill to medium heat. Thread three beef, three pepper and two pineapple chunks onto skewers in desired pattern.
Place skewers on the grill. Cook, turning occasionally, 7 to 9 minutes or until desired doneness is reached (145 F for medium rare, 160 F for medium). Additional marinade may be brushed on during grilling, if desired. Remove from the grill. Serve kabobs over cooked rice, if desired.
Courtesy of ARAcontent
Saturday, June 20, 2009
BBQ Beef Strips
Ingredients:
16 oz. lean round steak, cut into strips1
(15 oz.) can chunky tomato sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 Tbsp. prepared mustard
1/3 C. water
1/8 tsp. black pepper
1 C. onion slices
Directions:
In a large skillet, brown meat. In a medium bowl, combine tomato sauce, Worcestershire sauce, brown sugar, mustard, water, and black pepper. Pour sauce mixture over meat in skillet. Layer onion slices over the top. Cover and lower heat. Simmer 15 minutes, stirring occasionally. Good served over rice or pasta.
Mom, I have the answer to your summer stress...go HERE to get it now!
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Summer is a great time to spend some extra quality time with the family since the kids are home from school. But by now you may have heard "I'm bored", "I need a snack", "What's for dinner" and "I'm still bored" more than enough and you're actually starting to look forward to school starting in a few weeks. Christine Steendahl has a Free Summer Stress Package for Mom that you will enjoy. Please go HERE to get yours today.
Practical, Yet Quick and Easy, Cooking Tips
Half of the time you waste when cooking meals is actually spent on preparation including the planning, ingredient selection, washing, cutting and scraping. If you prefer fresh vegetables, cut them in the sizes you will be using and store them in the fridge. Next time you need julienned carrots, for example, you can just open a prepared batch and use for quick cooking.
The same holds true for pre-cooked ingredients, especially meat and chicken. Simply cook some extra pieces, store them and use them later for a different dish.
Another trick is to use convenience products, such as frozen vegetables, preserved fruits, canned or bottled sauces. This is a step above eating microwave meals and you can shave time off from preparing them. Need pesto sauce for your pasta? Don’t bring out your food processor and open a prepared bottle instead. That's 10 or 15 minutes of cooking time saved.
Review the recipe.
Another quick cooking trick is to learn your recipe beforehand. If you're unsure about a dish, read the recipe thoroughly to acquaint yourself with the ingredients and cooking process. It's a lot quicker to cook something if you have envisioned how the process will unfold and what you will need to use. That way, you can have your utensils and ingredients ready.
Cut up in small pieces and use quick cooking techniques.
Foods that are cut in small, bite-sized pieces are easier to cook compared to larger pieces. Even small pieces of beef or pork will work well even when stir-fried. If pieces are larger, grilling will be an excellent quick cooking method, as well as frying and deep-frying.
Cut once, use twice.
Rachael Ray had it right when she urged people to cut up the ingredients they need all at once and use them as needed. For example, if you need garlic for two dishes, chop up the number of cloves once and use accordingly. It saves you time so you can focus on doing something else.
Learn your specialty.
It's quicker to cook something that you know. When pressed for time, cook a recipe that you are familiar with to save time.
Wednesday, June 17, 2009
Quick and Easy Pasta with Garden Veggies and Chicken
1 pound(s) corkscrew pasta
1/2 onion, chopped
2 clove(s) garlic, minced
4 tablespoon(s) olive oil
1 bag(s) (16-ounce) mixed vegetables , frozen
2 boneless, skinless chicken breasts, halved
1/2 cup(s) chicken broth
Parmesan cheese, grated
Caesar salad (optional)
Salt and pepper , to taste
Prepare pasta as package label directs. Season chicken breast halves with salt and pepper. Cut into bite-size pieces. In a nonstick skillet coated with 1 tablespoon olive oil, sauté chicken over medium-high heat until no longer pink, about 4 minutes per side. In another skillet over medium heat, onion and garlic in 2 tablespoons olive oil until onion is soft, 5 minutes. Add frozen mixed vegetables; cover and cook 5 to 7 minutes. Add chicken add to the vegetable skillet along with chicken broth and warm through. Drain pasta and toss with chicken and veggies. Drizzle with another 1 tablespoon olive oil and top with grated Parmesan cheese. Serve with a Caesar salad.
Sunday, June 14, 2009
Six Easy Salad Dressing Recipes
It probably wouldn't occur to you to try to make your own salad dressings. You would be surprised at how many different types of salad dressings you can make from ingredients you already have on hand. They are easy to prepare, and you can't beat the taste. Try one of these recipes and you won't go back to store bought salad dressings again!
Creamy Garlic & Dill Dressing
1 cup milk
1 cup fresh parsley, chopped
3 cloves garlic, minced
1 cup mayonnaise
1 tbsp. dried dill weed
Salt and pepper
Blend milk, parsley, and garlic in a blender until smooth. Pour
milk mixture into a bowl and add mayonnaise, dill weed, salt, and
pepper. Whisk until blended.
Fresh Basil Dressing
1 3/4 cups olive oil
1 handful fresh basil leaves, chopped
Juice of 1 lemon
Salt and pepper
Blend all ingredients in a blender until smooth.
Oriental Dressing
1/4 cup vegetable oil
1 tbsp. oriental sesame oil
1 tbsp. rice vinegar
1 tbsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. sugar
Combine oils. Add remaining ingredients and mix well.
Balsamic Vinaigrette
1/2 cup olive oil
1 tsp. sugar
1/2 cup balsamic vinegar
1 garlic clove, minced
Salt and pepper
Blend ingredients, mixing well.
Ranch Dressing
2 tsp. onion, minced
1/8 tsp. garlic powder
1 tbsp. dried parsley
1 cup mayonnaise
1 cup buttermilk
In a medium-sized bowl, mix together mayonnaise and buttermilk.
Stir in remaining ingredients.
Cucumber Dressing
3 medium cucumbers
2 small onions
1/4 cup sugar
1/4 cup lemon juice
1/4 tsp. garlic powder
2 tbsp. Worcestershire sauce
1 quart mayonnaise
Process cucumbers and onions in a food processor. Stir in sugar,
lemon juice, garlic powder, and Worcestershire sauce. In a
medium-sized bowl, combine cucumber mixture and mayonnaise.
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.
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