I am about to start a nice little family of my own. I have a 3 year old daughter and are now pregnant with twin boys! I've never learned how to cook. I guess I'm a slow student. I microwave very well. I can't even make bacon and eggs! I'm pathetic, I know. The only time my daughter gets a home cooked meal is when we go over to Grandma's. I'm going to be a mother of 3, and I don't want to give McDonald's all my money forever.(Eventhough I love the dollar menu!) Please help!!! I can't be that much of a hopeless case. RIght???!!!What are some quick and VERY easy recipes I can use?
Hot dogs and Beans.
Slice 6 hotdogs in pieces
A 20 oz can of baked beans
Heat them together until hot
Have bread on the side to sop up the liquid
Add extra BBQ sauce or hot sauce for more flavor, if desired.
You can have a salad on the side.
Campfire Hash (for breakfast)
5 eggs, blended
6 strips of bacon sliced in chunks
1/2 a chopped yellow onion
2 slices of white toast cut in cubes
Salsa (optional)
Crisp the bacon in a skillet
add the onion, saute until almost cooked, about 2 minutes
add the bread (it soaks up the bacon fat)
pour in your eggs, and stir until cooked
Serve with salsa on top, if desired, (but of course not for your babies)
Quick chicken stew
2 cups of chopped chicken, white, or dark
1 cup of chopped carrots
1 cup of peeled, chopped potatoes
1/2 a chopped onion
1/2 a cup chopped celery
1 clove of chopped garlic
Simmer the chicken in water in a medium pot, until cooked, also making a chicken broth
add your carrots, cook 1 minute
add potatoes, cook at a boil for 3 to 4 minutes, until nearly cooked
add celery, onion, and garlic
salt and pepper to taste
Pour over warm french bread, or any kind, its quick, easy, and cheap.
Just a plain steak w/steak sauce, and a can of vegetables (my favorite is green beans.
Chicken and Rice
4 to 6 leg quarters, or 4 breasts with skin on
1 cup uncooked rice
1/2 a cup raw carrots, chopped
1/2 a cup broccoli florets
1/2 a yellow onion, chopped
2 cloves of garlic, chopped
2 bay leaves
1 tablespoon dried oregano
1 teaspoon of salt
1 tablespoon of black pepper
2 cups of chicken broth
Put everything in a roasting pan, except the chicken
Stir it well
Place the chicken pieces on top, (season the chicken with some of the herbs and spices, but not the salt, the salt will dry the chicken out)
Cover with a piece of foil
Bake in a 400 degree oven for 30 to 40 minutes
remove the foil, and let roast until the liquid has cooked into the rice, and so the tops of the chicken will brown. Delicious!
HINT: If you dont want to use fresh veges, use a half a bag of frozen vegetables, any mix you like, put them in while they are still frozen, do not defrost.
Frittata (an Italian Dish)
6 eggs
1 cup of any pasta, cooked, I use linguine, but macaroni, spagetti, penne, any kind will do
1 salad tomato, chopped, you can use canned chopped up without the juice, optional
1/2 a yellow onion, diced
1/2 a cup sliced mushrooms
1 tablespoon Oregano
1 tablespoon basil
2 cloves of garlic, chopped
(you can add meat to this too, about a cup)
Mix everything well, together in a bowl
In a hot round skillet, add a tablespoon of any oil, and a pat of butter
Let melt, and pour your Frittata mixture in, and cook for about 5 minutes, until the sides start to break way from the pan (to make cooking faster, use a spoon and make holes in the middle so the uncooked egg gets to the surface of the hot pan)
Use a large plate, cover the frying pan, and flip the Frittata onto it, then slide it back into the pan for 1 more minute of cooking.
Serve on a nice platter, with Salsa on top, if you have it.
Cut it like a pie or cake, Delicious!
These ingriedients except for the pasta are optional. You can put near anything in Frittata, and dont add milk to the eggs, it makes them too soft, you can add about a tablespoon of water to them, if you want them to hold up better. Enjoy
Twice Baked Potatoes
2 russet baking potatoes, per person
1/2 a pound ground meat, or 2 breasts of chicken, cut in small pieces
1/2 a yellow onion, chopped
4 to 5 cloves of garlic, chopped
about two cups of grated cheese, I use cheddar, but you can choose any other you like, Gouda, mozzarella, jack etc
1/2 a cup mayonaise, or sour cream
1 tablespoon dried oregano
salt and pepper to taste
Pepperoncini salad peppers for a garnish (just buy a jar of them in the pickle isle)
Bake the potatoes at 350 degrees for an hour
Cook your chicken or ground beef, adding the onions, garlic, herbs and spices (not the salt), then drain of any fat, let cool
Cool the cooked potatoes, then slice a V out of the top, so the part you cut out looks like a fat french fry.
with a spoon, scoop out the potato meat, leaving some at the bottom, dont scoop all of it out, you want the skin as your serving container
Mix the potato meat, the chicken, or ground meat mixture together well
add the mayonaise, or sourcream, 1/2 of the cheese, adding also salt and pepper, as needed, mix well, gently. You will need to taste the mixture, to make sure its to the flavor you like.
Stuff the potatoes with the mixture, put them on a cookie sheet
Lay grated cheese on top, and a pepperoncini per potato
Gently lay a piece of foil over the potatoes to keep the cheese from burning
Bake at 350 for 1/2 an hour
(Chances are you will have some stuffing left over. Save this and pour over warm bread for a quick snack)
Serve with any warm bread of your choice, YUM!
Good Eats!
Mushroom and Potato soup
4 to 5 baking potatoes (russet),chopped (leave the skins on, do not peel them off)
2 cups of mushrooms, sliced in 1/2
1 large yellow onion, chopped
3 to 4 cloves of garlic, chopped
3 to 4 cups beef broth
11/2 cups of cream, or milk
2 to 3 tablesoons dried Oregano
2 Tablespoons of dried Sage
salt/pepper to taste
1 cup red/ or white wine(optional)
Roast 1/2 the chopped potatoes in the oven with a little olive oil, salt, pepper, sage and dried Oregano
In a large pot, saute the other potatoes, 3/4 of the mushrooms, the onion, and garlic in some oilive oil, adding a pinch of salt a little at time.
After about 3 minutes, when your veges start browning, add your beef broth, and wine, stir, cover, and on a medium heat let cook for about 1/2 an hour, or when very soft, and cooked through.
Blend the soup until almost a puree, then add your cream, or milk, check the seasoning, you will probably need to add more salt and pepper.
Stir, and let the milk or cream cook into the soup, on a LOW heat. Do not cover again, you dont want the cream to break up. After about 10 minutes, add the last 1/4 of your chopped mushrooms and the roasted potatoes, let cook on the stove another 5 minutes. The 1/4 of mushrooms and the roasted potatoes will give your soup a bite, and add more flavor.
Enjoy with some garlic toast, or croutons. Potatoes and mushrooms are hearty and filling.
You can add chunks of beef, or chicken to this also, if you like
Mac and Cheese with Tuna, and Veges (ground beef can be substituted)
I box macaroni and cheese, cook by package directions
2 cans of drained chunk Tuna, or 1/2 a pound cooked hamburger meat, drained of fat
1/2 a package mixed vegetables, or fresh, sauted in a little oil, with salt and pepper
1 cup extra fresh grated cheddar cheese
Mix all together, and bake until hot, about 15 to 20 minutes on a 350 oven. Yum, Yum!
Pizza Stuffed Baked Potatoes
Ingredients;
2 russet (baking) potatoes per person
1 cup or more of grated cheese, any kind you like, mozzarella, cheddar, you decide
half a cup of sliced pepperoni, or cooked sausage crumbled up
a small pat of butter per potato
black pepper, if you like
If you like mushrooms, and onions, you can add a small amount, chopped up in very small pieces to this dish also.
You will need a piece of foil for each potato, to wrap them up while baking them.
You also will need a cookie sheet.
Directions;
Wrap each potato in a piece of foil, and bake them in the oven until cooked. You want them to be soft. That is why you need the foil, to steam them.
While the potatoes are baking, if you decided to use mushrooms and onions, or just one of them, cook them in a skillet on the stove in a small amount of butter until they are soft.. If you dont want to use mushrooms, onions, forget this step.
When your potatoes are done, take them out, remove the foil, place them on your baking sheet, and cut them open right away. Mash them down with a spatula, so that they look like a pizza crust. DO NOT turn off the oven yet.
Add a pat of butter to each cut-open potato.
Add a small sprinkle of pepper to each potato, if you like pepper. DONT add salt. The pepperoni, or sausage, cheese, plus the butter are salty enough.
Sprinkle as much grated cheese as you like over the baked potatoes, then add your pepperoni, or sausage, and then vegetables if you used them, on top.
Bake them again in your still hot oven until the cheese is melted.
Let them cool for about 2 minutes.
Grab and Go Tacos
Grab a bag of tortilla chips and give them a crunch. Set out individual dishes of taco fillings and invite family members to prepare their own. Sliced green onions and canned jalape帽os add a bit of flavor and heat! Provide each person with a fork to mix and eat with. After enjoying the meal, throw away the bag, and you are ready to go.
Recipe:
1 pound lean ground beef
1, 1and 1/4-ounce package Taco seasoning
3/4 cup water
1/4 cup sour cream
1, 2 grape tomatoes, cut in half
1 cup finely shredded lettuce
1 cup finely shredded Cheddar cheese
4, 2 and 3/4-ounce packages tortilla chips, crunched
In a skillet, cook ground beef until well-done. Stir in a package of taco seasoning and 3/4 cup of water. Cover and let simmer until liquid is reduced. Set out the dishes of prepared ingredients. Suggested portions for 1 bag of chips: 1/4 pound seasoned ground beef, 1 tablespoon sour cream, 6 grape tomato halves, a bit of lettuce, and 2 tablespoons cheese.
Yield: 4 servings.What are some quick and VERY easy recipes I can use?
soooo many out there...hmm where to start...try these..you can even get your daughter involved.. she will love it!!.good luck ....smile
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Creamy Chicken Enchiladas
2 cans cream of chicken soup
1 package of sour cream mix
3 chicken breasts, cubed or 1 can of cooked chicken
1 small can of green chilies or 4 fresh green chilies
8 corn tortillas
1 cup of cheddar cheese
Mix all the ingredients together in a medium saucepan and cook over medium heat for about 15 minutes, stirring constantly. Next pour the mixture into each tortilla and roll the tortillas. Then place them in a row of a 9X13 inch casserole dish. Pour the remaining mixture over the tortillas. Shred the cheese and sprinkle on top.
Bake in a 350F degree (175C degree) oven until cheese on top is melted.
Serve with a green salad or with guacamole.
Serves 2.
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Chicken Pot Pie
1 whole roasted or boiled chicken
2 tablespoons vegetable oil
1 onion, peeled and diced
2 tablespoons flour
1 can chicken stock or 3 cups fresh chicken stock
1 cup frozen peas
2 large carrots, peeled and chopped
3 sprigs of parsley, chopped
2 tablespoons plain yogurt
salt and pepper to taste
2 sheets ready rolled pastry
1 egg yolk mixed with 2 tablespoons milk for glazing Remove the chicken from the bone and chop it up. Add vegetable oil to a saucepan and saute onions until they are soft. Add the flour and stir. Then add the chicken stock. Add the chopped chicken, celery, and carrots and stir some more. Take away from the heat and add the yogurt and the chopped parsley. Stir and add salt and pepper. Grease a deep 9 inch pie plate and line the bottom with one ready rolled pastry. Make sure there's a little bit of pastry overlapping. Pour the filling into the pie plate. Brush the edges of the pastry with the milk and egg yolk glaze. Gently place the other ready rolled pastry on top. Press the edges of the pastries together to seal. Trim off any extra pastry and press around the pie with a fork. Cut 4 steam holes on the top and brush the top of the pastry with the rest of the glaze. Bake in a 425F degree (220C degree) oven for 30 to 35 minutes.
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Chicken and Stuffing Casserole
(or Turkey and Stuffing Casserole)
1 8 ounce package Pepperidge Farm stuffing
1/2 stick melted butter or margarine, melted
1 can cream of chicken soup
1 can cream of celery soup
1 can Milnot
1 cup chicken broth
2 cups diced chicken or turkey
1 1/2 cups frozen peas
2 stalks of celery, chopped
1/2 onion, minced
salt and pepper to taste
Mix the stuffing and margarine together and divide in half. Line the bottom of a greased 9X13X2 inch casserole dish with half the stuffing mixture. Set aside the rest of the stuffing mixture. Combine the rest of the ingredients in a separate bowl, and spread over the stuffing. Then spread the rest of the stuffing on top and gently pat.
Bake in a 350F degree (175C degree) oven for 30 minutes.
Serves 5.
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Chicken n Rice
4 chicken breast halves
2 cups long grain white rice
1 can cream of mushroom soup
1 can cream of celery soup
1 packet onion soup mix
2 1/2 cups chicken broth
salt and pepper to taste
Spread the rice on the bottom of a greased 9X13X2 inch casserole dish. Place the chicken breast halves on top of the rice and sprinkle salt and pepper on breast halves. Mix the celery and mushroom soups together and layer on top of the chicken breasts. Then sprinkle the dry onion soup on top. Pour the chicken brothe over the entire casserole. Cover with foil and bake in a 350F degree (175C degree) oven for 1 1/2 hours.
Serves 4.
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Chicken Delight
8 chicken breast halves
salt and pepper to taste
1/2 cup flour
1 tablespoons olive oil
1 bottle of Russian dressing
1 packet onion soup mix
1/4 cup water
2/3 cup apple cider vinegar
1 tablespoon soy sauce
1/3 cup honey
1/4 teaspoon ginger
1 cup chicken broth
2 tablespoons corn starch
1 can sliced pienapples
Put flour in a bag, add chicken breasts, and shake well. Sprinkle breast halves with salt and pepper. Cook in oil in a large saucepan until brown. Place breast halves in a large greased casserole dish. In a bowl, mix Russian dressing, water, and onion soup mix together. Spread over the chicken. Bake in a 350F degree (175C degree) oven for 30 minutes.
For glaze, mix together in a saucepan vinegar, soy sauce, honey, ginger, and chicken broth. Add corn starch and stir until mixture thickens. Drain the pineapple juice and add juice to mixture. Stir mixture and boil for 1-2 minutes. Pour glaze over the chicken casserole and place pineapple slices on top. Bake for another 30 minutes.
Serves 8.
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try this site :
http://parentingteens.about.com/od/recip鈥?/a>
Placed a substantial amount of basic recipes on the web.
Lots of them have little ingredients.
If you check the basic recipes links, you'll find recipes for baking meat, salads, cookies and much more.
http://www.jannekes.eu/
Greetz and enjoy!
.
Ground Beef 1 lb
2 Onions chopped
Oil 1 tablespoon
1 can of mushroom soup
half teaspoon salt, pinch of pepper.
In a pot, put the oil. Put in the chopped onions and fry for 5 minutes, then the ground beef on medium heat for 6 minutes. It will change color. Add the salt and pepper. Then add the can of mushroom soup and half a cup of water. When it starts to boil, lower the heat and cook for 20 minutes. Every 5 minutes check to see that the liquid hasn't all disappeared.
When you become more adventurous, you could try adding sliced mushrooms and sliced green peppers at the time when you are frying the onions. This will enhance the flavor.
Ofcourse you can't spend your life feeding your children at MacDonalds. They are now your responsibility and you want their little bodies to be growing with the food you cook for them, and not what some stranger cooks for them. Only their mama will put love in to cooking for them. Ofcourse you are going to have your hands full in the begining.
Seriously, go to www.allrecipes.com. You can find a recipe for anything you want there, and they are all reviewed by actual users. Enter a main ingredient and pick a recipe that looks easy and tasty. Be sure to read the user reviews...they offer lots of helpful hints. Good luck!
You can cook bacon in a microwave.. Put the bacon on a microwavesafe (MWS) plate, cover with a paper towel, and
put on high cook. After 3-4 minutes, check the strips and turn them over. Continue cooking until they are like you want them. You can get them as crisp as you like but you must watch them. You can overcook them too.
For scrambled eggs (which kids often prefer), break a couple of eggs into a bowl, add a couple of tablespoons of cream if you have it, and beat them lightly with a fork or whisk. Add a little
salt and pepper...Place a little butter, about a tablespoon, in a nonstick skillet, and set to medium heat. Dont let the butter burn.
When the butter is melted and hot, pour in the eggs. Do not stir
the eggs at first. As the layer of egg gets firm on the bottom of the pan, use a proper spatula and gently fold that layer up, letting liquid egg mixture come in contact with the pan bottom. Cook until solid but still soft. (Nobody likes hard burned eggs). It is that simple.
Kids also like French Toast. Prepare the eggs as above, but
you can add a bit more milk or cream. Add a pinch of salt.
Soak pieces of sandwich bread, or slices of French bread in the
egg mixture, until saturated. Place the wet slices in the skillet containing melted butter as above, and let saute until the side is brown. Then flip them over. When done, serve dusted with confectioners sugar and cinnamon, and even syrup or honey.
There are lots of fast but good recipes. Fast doesnt mean, however, that you can just walk away while things are cooking.
If you do , the meal is usually spoiled.
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