Easy Tastebud Delights Week of December 1-7, 2008 Quicky Kid-Friendly Recipes

Easy Tastebud Delights

12.0107.08 Edition (December 1-7, 2008)

Easy Recipes

45 minutes+

Hi Everyone! It has been a long time since I've sent a newsletter and alot has happened in my life since the spring, but I am happy to say that I am now ready to start sending recipes again and have been saving them faithfully.

I have missed sending my newsletter and have decided to make some changes in the layout. I will start by sending weekly recipe collections of dinners as opposed to the daily singles I was sending before. My website is offline right now, but hopefully I will have it up and running soon. To see the archived newsletters, go to my blog.

If you have any recipes that you'd like to share with the group, feel free to send them to me. I'd be honoured to use them.

This week I will focus on quick and easy, kid-friendly recipes that my boys enjoy eating and ask for over an over again. Enjoy!

Recipe #1

Quick Spaghetti Dinner

This is a recipe that I make in emergency situations when I don't have the energy to cook and the boys love it. I find that it's quick, filling and tasty and I usually have all the ingredients on hand. Within 15 minutes, we have food on the table and if company arrives, there is always enough to feed everyone!

1 pkg. spaghetti
1 jar flavoured spaghetti sauce
1 can stem and pieces, drained mushrooms (optional)
1 diced onion (optional)
grated parmesan cheese

1 bag premade salad
favourite salad dressing

loaf of Italian bread, unsliced
butter
jarred minced garlic
worchestershire sauce, to taste

grated parmesan cheese

1. Put large pot of water on to boil. When ready, break spaghetti in half and cook according to directions on the package.

2. While pasta is cooking, open sauce and heat in a medium size pot over medium heat. Add mushrooms and onions, if you wish.

3. Open bagged salad. Rinse and drain well. Transfer to bowl. Add any additional ingredients you may have on hand: tomatoes, cucumber, grated cheddar, apple slices, etc. Top with salad dressing in individual bowls.

4. Cut loaf of bread in half lengthways then widthways. In a small bowl, add butter, minced garlic and grated parmesan cheese and mix well. Spread over bread slices and place on cookie sheet. Place in oven and broil until browned. (be sure to watch while under broiler, it burns quickly.) Remove from oven.

5. Drain spaghetti and return to pot. Divide spaghetti onto serving plates. Top with sauce. Serve with salad and garlic cheese toast.

Recipe #2

Quick Stovetop Chicken Dinner

This recipe is tasty and filling. It is also appealing to the eye because the veggies give such a vibrant colour to the dinner plate.

4 boneless, skinless chicken breasts, split

oil to coat pan

1 cup chicken stock

1/2 tsp. minced, jarred garlic

1/2 bottle salsa

shredded mozzarella or cheddar cheese

1/2 bag frozen broccoli, carrots and cauliflower mix

2 cups cooked rice

1. Add oil to heavy skillet and heat. Add chicken breasts in a single layer. Brown on each side for about 4 minutes each side.

2. Remove chicken from pan and cover to keep warm. Add stock and garlic to pan and scrape crunchies from the bottom of the pan. Return chicken to pan and cover pan with lid. Reduce heat and cook for about 10 minutes or until chicken is no longer pink in the middle. Top with salsa and cheese and put the cover back on. Heat until cheese and salsa are heated through and the cheese is melted.

3. While chicken is cooking, rinse and drain the veggies. Place veggies in a microwave safe bowl and cook on HIGH for 5 minutes. (Leave bowl in the microwave until everything is ready to serve.)

4. While veggies are in the microwave, cook the rice following the instructions on the package. Remove from heat and leave covered to stay warm.

5. When chicken is ready, turn veggies on HIGH for 1 minute, fluff rice and serve all at the same time.

Recipe #3

Taco Dinner

Tacos are a favourite meal for the boys because they get to make their own. Serve with rice and use the leftovers for a salad the next day. I usually have a taco salad if there is meat leftover.

1 lb. hamburger meat

1 pkg. taco seasoning

1/2 tsp. minced, jarred garlic

1 finely diced onion

splash of worchestershire sauce

2 diced tomatoes

1 bag salad lettuce

salsa

sour cream

grated cheese

any leftover rice from previous night

1 pkg. taco shells or soft tortillas

1. Brown hamburger meat with onions, garlic and worchestershire sauce. Drain. Add taco seasoning, following the instructions on the package. Simmer while chopping up ingredients.

2. Separate ingredients into separate bowls for serving and heat the rice to serve on the side. Spoon meat into tacos and top with favourite ingredients.

3. If serving rice add a tablespoon of water to rice in a microwave safe bowl and heat until warmed through. Fluff with a fork before serving.

Recipe #4

Perogies and Sausage with Veggies

Perogies and sausages are a nice treat for the boys and they are pretty quick to make, as well. I serve them with bacon, sliced sweet peppers and onions for a tasty treat.

1 pkg. frozen perogies

8-10 Italian sausages

1 diced onion

1/2 pkg. diced and crumbled bacon

1 diced green pepper

sour cream

salsa

instant scalloped potatoes

1. Dice and brown bacon in skillet. Set aside. Remove bacon from pan and drain off most of the grease, add onions and peppers to the pan and cook until soft. Remove veggies to a separate dish.

2. Heat and brown sausages until cooked through then remove from pan. Add perogies to the pan and brown the outsides and heat through.

3. Following directions, cook the scalloped potatoes. Remove from heat, leaving cover on to stay warm.

4. Serve at the same time so everything is still warm.

Recipe #5

Peachy Pork Chop Dinner

This dinner smells fantastic while cooking and tastes delicious, too. I have substituted the peaches with canned mandarin oranges, as well when peaches weren't on hand.

6 pork chops
1 tbsp. oil

1 cup chicken broth
1 drained can sliced peaches
1/2 tsp. ground cinnamon
pepper, to taste

6 baking potatoes

fresh corn on the cob

baby carrots

1. In a skillet, brown chops on both sides in oil. After chops are browned, remove from pan, add the broth and simmer to reduce, scraping crunchies from the bottom of the pan. When broth is simmered down by a half, return chops to pan. Top with peaches and sprinkle with cinnamon and pepper. Cover and simmer for about 25 minutes or until meat juices run clear.

2. While chops are cooking. Scrub potatoes and pierce the skin with a fork. Microwave 3 at a time on HIGH for 12 minutes or until soft. Put butter, salt and sour cream on table. At the same time, bring a pot of water to a boil. Add corn pieces to pot, add 1 tbsp. sugar and cook for 5 minutes. Remove from pot and cover to stay warm. Put carrots in a microwave-safe bowl and cook on HIGH for 5 minutes, covered. When carrots are cooked, add butter and oregano, to taste.

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To view previous recipes, go to my blog