Breakfast in our household is always a bit of a hairy time. The little boy is always hungry and ready to eat right about the same time I am twirling around the house trying to get lunches made and the big boys up and dressed. I know, I know...make the lunches ahead right....well in a perfect world I would, but save the lecture for another day. I am a glutton for chaos. So, I decided in backwards world to make breakfast ahead of time instead. Makes sense right!!!
Make Ahead Oatmeal
(I made a huge batch equaling 6 generous servings...since I share with my little guy)
2c steel cut oats
6c water
a few pinches of salt
Combine in a pot and bring to a roiling boil. Reduce heat and simmer 3-4 minutes. Then, turn heat off and remain covered for 5 minutes or so while you mix the flavors.
The flavor possibilities are endless, here is what I came up with:
Apple Cinnamon: add 1 container organic applesauce and cinnamon
Almond Mango Surprise: Slide up 1 mango (for 2 servings), crush some almonds and add ginger
Nutty Maple Blueberry: 1/4c blueberry, 1T maple syrup, add nutmeg
Date-A-Mon: 1 date chopped, 1t vanilla, 1T coconut flakes, 1-2T crushed walnuts
Nutter-nana: 1T peanut butter or sunflower butter, 1/2 chopped or mashed banana,
The possibilities are endless...so go WILD!
Once you have decided on a few flavors, let's get packing. I pulled out 2 Tupperware containers. While the oats were "steaming" with the cover on, I filled each container with the fixens. Then, spoon equal servings of oats into each container. Cover and refrigerate for the week. (For us each serving is enough to feed the baby and myself.) When ready to use, just nook for a minute or so with a little extra liquid if needed (I use almond or coconut milk, but water or regular milk works equally as well) Voila...oatmeal for the week is done with a different flavor everyday so no one gets bored. Now...if only lunches were that easy!
Showing posts with label quick meal. Show all posts
Showing posts with label quick meal. Show all posts
Sunday, May 6, 2012
Wednesday, March 7, 2012
Need an easy Light dinner? It's Tortilla Time!
We had a really busy night last night trying to get our ring toss game finished for the Purim Carnival. We had to drink A LOT of sparkling water!!! Needless to say, I lost track of time and suddenly EVERYONE was starving, so, I had to whip something up quick. The boys had cheese quesadilla with sour cream...Daddy had spice beef quesadilla, but I had some truly delicious quesadilla...try 'em out...
Delicately Divine Veggie Quesadillas
about 1T butter
1/4 onion, sliced thinly
1-2T chopped red pepper
4 stalks of asparagus
1/3 can black beans, smashed
1/4c Peach mango salsa
2 Tortillas
Saute the onions down until translucent, then add in the chopped red pepper and asparagus. (You can cook the red pepper with the onions, but I wanted them a little more firm which is why I waited to toss them in). Allow to cook down over Med-Low heat..giggling the pan every now and again.
Drain your beans and rinse. Then, put about 1/3 of the can on a plate and get a little frustration out smashing your beans. I used a potato masher, but a spoon would work. Just smash, don't puree...some whole beans are fine! Then, add to the onion mix in the pan along with the salsa. Stir it up and allow to simmer for a minute or two. Once all the flavors meld together...wrap it up. You can wrap in a tortilla or make it quesadilla style with a little shredded cheese.
These quesadillas were awesome the asparagus makes them a little salty and crunchy while the peach salsa adds a dab of sweetness. I will DEF. make these again. You can use any type of salsa you have, but if you can find a peach salsa...it is worth trying out!!!
Delicately Divine Veggie Quesadillas
about 1T butter
1/4 onion, sliced thinly
1-2T chopped red pepper
4 stalks of asparagus
1/3 can black beans, smashed
1/4c Peach mango salsa
2 Tortillas
Saute the onions down until translucent, then add in the chopped red pepper and asparagus. (You can cook the red pepper with the onions, but I wanted them a little more firm which is why I waited to toss them in). Allow to cook down over Med-Low heat..giggling the pan every now and again.
Drain your beans and rinse. Then, put about 1/3 of the can on a plate and get a little frustration out smashing your beans. I used a potato masher, but a spoon would work. Just smash, don't puree...some whole beans are fine! Then, add to the onion mix in the pan along with the salsa. Stir it up and allow to simmer for a minute or two. Once all the flavors meld together...wrap it up. You can wrap in a tortilla or make it quesadilla style with a little shredded cheese.
These quesadillas were awesome the asparagus makes them a little salty and crunchy while the peach salsa adds a dab of sweetness. I will DEF. make these again. You can use any type of salsa you have, but if you can find a peach salsa...it is worth trying out!!!
Sunday, February 26, 2012
2 Meals in One...Meal 2: Roast beef Sliders with a Zippy Lentil Soup
Now that you have dined on this superb roast...Are you ready for sliders?
Zippy Beef Sliders
Break up the remaining beef and warm up. you can warm in a micro or on low on the stove. I prefer to steam it so it retains its moisture. No matter how you do it, warm up your meat. Then, spoon onto your buns (you can toast if you prefer). Top with a thick slice of Swiss cheese. Please all in a cake pan, cover in foil and warm in a 300 degree oven until cheese is melted.
**Don't have left over roast, use cooked chipped beef or chop up Roast beef lunch meat.
I served with Lentil soup
Zippy Red Lentil Soup
1/2 t cumin
1/2 t hot paprika
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 bay leaves
2 quarts low-sodium vegetable broth
2 14½ ounce can petite-diced tomatoes
1 pound (2½ cups) dried red lentils (I bought bulk organic red lentils)
1 carrot, peeled and diced
2 medium cloves of garlic, chopped
Kosher Salt
1. Add all ingredients to your stock pot and bring to a boil. Stir frequently so the lentils do not stick. Remove any foam that forms while cooking. reduce heat and simmer for about 30 minutes. Lentils should be tender but not dissolving! :) Serve with a dolup of sour cream or my favorite a dollop of plain greek yogurt!
Zippy Beef Sliders
Break up the remaining beef and warm up. you can warm in a micro or on low on the stove. I prefer to steam it so it retains its moisture. No matter how you do it, warm up your meat. Then, spoon onto your buns (you can toast if you prefer). Top with a thick slice of Swiss cheese. Please all in a cake pan, cover in foil and warm in a 300 degree oven until cheese is melted.
**Don't have left over roast, use cooked chipped beef or chop up Roast beef lunch meat.
I served with Lentil soup
Zippy Red Lentil Soup
1/2 t cumin
1/2 t hot paprika
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 bay leaves
2 quarts low-sodium vegetable broth
2 14½ ounce can petite-diced tomatoes
1 pound (2½ cups) dried red lentils (I bought bulk organic red lentils)
1 carrot, peeled and diced
2 medium cloves of garlic, chopped
Kosher Salt
1. Add all ingredients to your stock pot and bring to a boil. Stir frequently so the lentils do not stick. Remove any foam that forms while cooking. reduce heat and simmer for about 30 minutes. Lentils should be tender but not dissolving! :) Serve with a dolup of sour cream or my favorite a dollop of plain greek yogurt!
Tuesday, August 23, 2011
Ameri-terranean Pita Sammies
Today was a hungry craving/clean the fridge day. I needed to use up my left over pitas and had a few random bits left in the fridge that I didn't want to just toss, so, this is what I created.
Ameri-terranean Pita Sammies
1 pita cut in half
hummus
a few slices of avacado
a few slices of roasted red pepper
chopped up roasted chicken
a slice of tomato
Pile them in a pita and voila...a healthy yummy lunch. Oh and I had apple slices on the side... totally works...right!?!?
Ameri-terranean Pita Sammies
1 pita cut in half
hummus
a few slices of avacado
a few slices of roasted red pepper
chopped up roasted chicken
a slice of tomato
Pile them in a pita and voila...a healthy yummy lunch. Oh and I had apple slices on the side... totally works...right!?!?
Tuesday, August 2, 2011
Layered Mexican Pizza
I surprised myself and my husband tonight with this delight! It was SUPER easy and absolutely delish! Plus by limiting the cheese I really cut out a lot of calories.
Mexican Layered Pizza
1/3-1/2 lb beef, cubed
1/4 red pepper, chopped.
1/2 can black beans
1/2 c corn
1 clove garlic, minced
1 can enchilada sauce
6 whole wheat tortillas
1/4c cheese
1. Combine the drained and rinsed black beans with the corn and about a 1/4 cup enchilada sauce. Set aside.
2. Prepare beef cubes by chopping up into small bits. (This will make your pizza much easier to eat and will also help with any chewy cuts you have) Then, saute with a little bit if olive oil and the chopped red peppers. Saute just a few minutes, the bits of beef will cook quickly. Then, add a 1/4c of enchilada sauce and turn the heat down to low. Allow to cook down while you prepare the tortillas.
3. Brown tortillas. This can be done2 ways depending on your preference. I prefer to fry each one in a tiny bit of oil over low heat. Allow each side to brown. Or, you can brown each side under the broiler.
4. Layer your pizza. I used a large, white corning dish sprayed with Pam. Please a tortilla at the bottom. Then layer. One layer of beans and corn, then a layer of beef. Repeat until you have used all your ingredients. I had enough for 2 layers of beans and 2 layers of beef. Then, top with your final tortilla with a scoop or two of enchilada sauce and the cheddar cheese.
5. Bake at 350 degrees for 10-15 minutes. Slice into portions and serve with a dollop of sour cream or avocado.
Edit: We all went back for seconds later in the evening because this was so good! I will put the recipe at the front of my card book.
Mexican Layered Pizza
1/3-1/2 lb beef, cubed
1/4 red pepper, chopped.
1/2 can black beans
1/2 c corn
1 clove garlic, minced
1 can enchilada sauce
6 whole wheat tortillas
1/4c cheese
1. Combine the drained and rinsed black beans with the corn and about a 1/4 cup enchilada sauce. Set aside.
2. Prepare beef cubes by chopping up into small bits. (This will make your pizza much easier to eat and will also help with any chewy cuts you have) Then, saute with a little bit if olive oil and the chopped red peppers. Saute just a few minutes, the bits of beef will cook quickly. Then, add a 1/4c of enchilada sauce and turn the heat down to low. Allow to cook down while you prepare the tortillas.
3. Brown tortillas. This can be done2 ways depending on your preference. I prefer to fry each one in a tiny bit of oil over low heat. Allow each side to brown. Or, you can brown each side under the broiler.
4. Layer your pizza. I used a large, white corning dish sprayed with Pam. Please a tortilla at the bottom. Then layer. One layer of beans and corn, then a layer of beef. Repeat until you have used all your ingredients. I had enough for 2 layers of beans and 2 layers of beef. Then, top with your final tortilla with a scoop or two of enchilada sauce and the cheddar cheese.
5. Bake at 350 degrees for 10-15 minutes. Slice into portions and serve with a dollop of sour cream or avocado.
Edit: We all went back for seconds later in the evening because this was so good! I will put the recipe at the front of my card book.
Tuesday, December 21, 2010
Chicken's Winter Stew
As it continues to stay rather cool out it is time for another soupy stew! This is another super simple recipe that is delightfully flavored.
Chicken's Winter Stew
6 skinless chicken thighs (or a whole chicken cut up and skinned or go super simple and chunk up a rotisserie chicken)
Seasoning: salt, pepper, paprika, cumin, garlic
3 potatoes
3 carrots
1/3 pound green beans (if you have on hand)
1/2c corn (fresh off the cob or frozen)
1 bell pepper (if you have on hand)
1 small onion (if you eat onion..lol!)
1 can diced tomatoes (or 1/2 can of tomato paste)
Water or chicken broth
1. Season chicken with the seasonings of your choice. If you don't have much on hand, a simple salt and pepper rub would be fine! Then, in a large stock pot, brown chicken, peppers and onions in a tablespoon of olive oil. Brown both sides of chicken.
2. While chicken is browning, chop up remaining veggies and then add to the pot. Cover with water or broth. Bring to a boil and then reduce heat to a simmer.
3. In a food processor, process one can of tomatoes. Mix into soup. Simmer until veggies are tender. Season soup if needed with additional salt and pepper. Serve warm.
Crockpot: Brown chicken, onion and peppers. Then, add everything into the crock pot at one time. Cook on low for 4-6 hours.
Chicken's Winter Stew
6 skinless chicken thighs (or a whole chicken cut up and skinned or go super simple and chunk up a rotisserie chicken)
Seasoning: salt, pepper, paprika, cumin, garlic
3 potatoes
3 carrots
1/3 pound green beans (if you have on hand)
1/2c corn (fresh off the cob or frozen)
1 bell pepper (if you have on hand)
1 small onion (if you eat onion..lol!)
1 can diced tomatoes (or 1/2 can of tomato paste)
Water or chicken broth
1. Season chicken with the seasonings of your choice. If you don't have much on hand, a simple salt and pepper rub would be fine! Then, in a large stock pot, brown chicken, peppers and onions in a tablespoon of olive oil. Brown both sides of chicken.
2. While chicken is browning, chop up remaining veggies and then add to the pot. Cover with water or broth. Bring to a boil and then reduce heat to a simmer.
3. In a food processor, process one can of tomatoes. Mix into soup. Simmer until veggies are tender. Season soup if needed with additional salt and pepper. Serve warm.
Crockpot: Brown chicken, onion and peppers. Then, add everything into the crock pot at one time. Cook on low for 4-6 hours.
Tuesday, December 14, 2010
Spicy Lentil Soup
I made this last night and it was delicious! I served it with the french bread I made earlier in the day. I made a prosciutto panini with provolone and pimentos.
Spicy Lentil Soup
4c beef broth (I made my own but you can use the canned/box stuff)
carrots (or use a can)
1/2c lentils
1/2 can of kidney beans
1/2 can of northern beans (you can use whatever type of beans you have on hand)
1 clove garlic
salt and pepper
1 strings of leeks- chopped
1t cumin
1T red wine vinegar
1 spicy kielbasa- sliced and chopped
1. In a pot, bring broth to a boil. Add carrots, lentils, beans and garlic. Simmer for 45 minutes or until carrots and lentils are tender.
2. Saute kielbasa and leeks in a little Pam. Then, add to the soup along with seasoning and vinegar. Simmer 10 minutes longer. Serve hot!
Spicy Lentil Soup
4c beef broth (I made my own but you can use the canned/box stuff)
carrots (or use a can)
1/2c lentils
1/2 can of kidney beans
1/2 can of northern beans (you can use whatever type of beans you have on hand)
1 clove garlic
salt and pepper
1 strings of leeks- chopped
1t cumin
1T red wine vinegar
1 spicy kielbasa- sliced and chopped
1. In a pot, bring broth to a boil. Add carrots, lentils, beans and garlic. Simmer for 45 minutes or until carrots and lentils are tender.
2. Saute kielbasa and leeks in a little Pam. Then, add to the soup along with seasoning and vinegar. Simmer 10 minutes longer. Serve hot!
Friday, December 10, 2010
Dough Stretchers
Ever have leftover crackers and need something to do with them...or, if you are like me, do you have a bunch of left over boxes if stuffing that need be used? Can't stand the thought of another bite of stuffing? Here's an idea...
Put your stuffing or crackers in a food processor and process until it is the consistency of breadcrumbs. Or, put in a ziplock bag and beat until smooth. Great way to deal with the frustration of the day!
Then, dredge your meat (porkchops, chicken, etc...) in 1 lightly beaten egg and then through your crumbs.
Finally bake or fry your meat. Simple, but tasty meal that is a easy way to use up those leftover crackers or stuffing.
Put your stuffing or crackers in a food processor and process until it is the consistency of breadcrumbs. Or, put in a ziplock bag and beat until smooth. Great way to deal with the frustration of the day!
Then, dredge your meat (porkchops, chicken, etc...) in 1 lightly beaten egg and then through your crumbs.
Finally bake or fry your meat. Simple, but tasty meal that is a easy way to use up those leftover crackers or stuffing.
Tuesday, December 7, 2010
Change of pace
Although I posted my meal plan menu, I haave not stuck to it yet. It was based on what I thought (key word) was in the freezer in the way of meat. Yet, I was surprised to find that I was totally out of chicken (good thing it is on sale either this week or next week at Publix...time to stock back up. Anywho, I made a few changes...
Frisco Melts for 2
I made these last night and served with frozen Matzo Ball Soup...yes I defrosted it first!
3/4 lb lean ground beef
4 slices of cheese (I used Munster)
4 pieces of toast
Ketchup/Mayo mixed
Pickles- thin sliced
Make the paties really thin and then fry up. Add cheese and melt. Spread your mayo mix on the bread, layer with pickels (tomato and lettuce) and meat...serve hot and delish!
Frisco Melts for 2
I made these last night and served with frozen Matzo Ball Soup...yes I defrosted it first!
3/4 lb lean ground beef
4 slices of cheese (I used Munster)
4 pieces of toast
Ketchup/Mayo mixed
Pickles- thin sliced
Make the paties really thin and then fry up. Add cheese and melt. Spread your mayo mix on the bread, layer with pickels (tomato and lettuce) and meat...serve hot and delish!
Saturday, November 20, 2010
Bacon Wrapped BBQ Chicken
*This is a super simple chicken recipe that you can throw together in a pinch. Is is quick and very yummy!
3 breasts boneless skinless chicken
3 slices bacon
3 slices ham (the reg. lunchmeat type)
3-4T cottage cheese
**Optional: Parmesan, mozzerella cheese
1. Slice chicken almost in half. Open up and place one slice of ham in between the halves. Then, add 1T cottage cheese (optional to mix cottage cheese with mozzerella and/or parmesan). Then, fold closed and wrap in bacon. You can then coat with BBQ sauce or simply serve on the side as a dip.
2. Bake at 475 degrees for 20 minutes.
3 breasts boneless skinless chicken
3 slices bacon
3 slices ham (the reg. lunchmeat type)
3-4T cottage cheese
**Optional: Parmesan, mozzerella cheese
1. Slice chicken almost in half. Open up and place one slice of ham in between the halves. Then, add 1T cottage cheese (optional to mix cottage cheese with mozzerella and/or parmesan). Then, fold closed and wrap in bacon. You can then coat with BBQ sauce or simply serve on the side as a dip.
2. Bake at 475 degrees for 20 minutes.
Saturday, June 26, 2010
Non- Creole Take on Jambalaya
Since my husband is super picky, this has become a great go to meal. It can be dressed up nicely with chilies and such, but I usually make it pretty plain. If we ate shrimp, I bet that would be good in it also. I also make a large portion so we can have 2 nights and freeze the rest or send over to the in laws.
Non-Creole Jambalaya
1-2 chicken breast
1 polish sausage (cut in half and then slice)
1 can petite diced tomatoes (do not drain)
1 diced bell pepper (I use green and red OR orange and yellow...whatever)
2-3 cups hot cooked rice (I usually add 2c uncooked rice and 4c water into the rice cooker and then use 3/4 of the cooked rice)
2 T hot sauce
Boil chicken for 10-12 minutes and then shred. In a separate pan, saute the sausage and peppers in just a dab of oil. I usually do this while the rice is cooking. Once the peppers are soft, I add the remaining ingredients. Mix it together and let cook down a bit. (I usually add extra hot sauce because we like it spicy!)
Serve hot with a nice warm crusty bread and a yummy green salad.
Non-Creole Jambalaya
1-2 chicken breast
1 polish sausage (cut in half and then slice)
1 can petite diced tomatoes (do not drain)
1 diced bell pepper (I use green and red OR orange and yellow...whatever)
2-3 cups hot cooked rice (I usually add 2c uncooked rice and 4c water into the rice cooker and then use 3/4 of the cooked rice)
2 T hot sauce
Boil chicken for 10-12 minutes and then shred. In a separate pan, saute the sausage and peppers in just a dab of oil. I usually do this while the rice is cooking. Once the peppers are soft, I add the remaining ingredients. Mix it together and let cook down a bit. (I usually add extra hot sauce because we like it spicy!)
Serve hot with a nice warm crusty bread and a yummy green salad.
A New Take on the Dinner Burrito
I love burritos because they hold so many possibilities. You can throw together whatever flavors you have on had to make new combinations every time. I don't think i ever make them the same way twice!
Tonight I had planned to make enchiladas, but was seemingly out of cheese. So, change of plans...
Chicken Corn Salsa Burritos
2-3 chicken breasts (skinless, boneless)
1/3-1/2 can cream of chicken soup
Salt and Pepper
1/2 cup corn (I used leftover homemade creamed corn)
1/2 can black beans
1 T chopped cilantro (optional)
1 red pepper, chopped (or you can use green chilies)
1 jalapeno, finely chopped
1/2 c shredded cheese (I didn't have so I didn't use)
(I also sometime combine 3T sour cream to the chicken soup)
1 package flour tortillas
1. Boil the chicken for 10-12 minutes, then drain and shred chicken. Combine shredded chicken and all remaining ingredients (except for the tortillas). Stuff into the tortillas and roll up. You can serve as is...or you can lightly fry...or you can grill using a grilling pan. I chose to grill this time! Then serve with a spot of sour cream or pepper jelly.
Tonight I had planned to make enchiladas, but was seemingly out of cheese. So, change of plans...
Chicken Corn Salsa Burritos
2-3 chicken breasts (skinless, boneless)
1/3-1/2 can cream of chicken soup
Salt and Pepper
1/2 cup corn (I used leftover homemade creamed corn)
1/2 can black beans
1 T chopped cilantro (optional)
1 red pepper, chopped (or you can use green chilies)
1 jalapeno, finely chopped
1/2 c shredded cheese (I didn't have so I didn't use)
(I also sometime combine 3T sour cream to the chicken soup)
1 package flour tortillas
1. Boil the chicken for 10-12 minutes, then drain and shred chicken. Combine shredded chicken and all remaining ingredients (except for the tortillas). Stuff into the tortillas and roll up. You can serve as is...or you can lightly fry...or you can grill using a grilling pan. I chose to grill this time! Then serve with a spot of sour cream or pepper jelly.
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