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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If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

To view previous recipes, go to my blog

April 13, 2008 Traci W.'s Teriyaki Pork Chops

Easy Tastebud Delights

04.13.08 Edition (April 13, 2008)

Easy Recipes

45 minutes+

Hi Everyone and happy Sunday to you.

Today's recipe was submitted by one of our members. Thanks Traci. Enjoy!

Traci W.'s Teriyaki Porkchops

"My husband really doesn't eat pork chops (don't ask me why. lol) so on rare occasions when we do have them, this is one of the recipes I use."- tw

3/4 c brown sugar
1/4 c soya sauce
1/4 c chopped onion
1 lemon, thinly sliced
6 porkchops, trimmed water, to thin sauce

Combine the first 5 ingredients together in a large flat pan. Stir well. Add chops in a single layer. Let stand 1 hr. Turn often, so all meat marinates. Put chops into small pan or roaster. Add water to marinade. Pour over chops. Cover. Bake in 325 degree oven until tender. About 1 1/2 hrs.

Submitted by Traci W.

Brown sugar and soya sauce make a great combination for teriyaki sauce.

You might want to try putting the pork chops in the marinade in a freezer bag, before freezing, then when you take them out of the freezer, they will soak in the marinade while they thaw.

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April 12, 2008 20-Minute Garlic Rosemary Chicken & Rice (re)

Easy Tastebud Delights

04.12.08 Edition (April 12, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a great Saturday.

Today's recipe is a repeat edition from March 18, 2007. Enjoy!

20-Minute Garlic Rosemary Chicken & Rice

1 tablespoon oil
4 small boneless skinless chicken breast halves -- (about a pound)
3/4 teaspoon garlic powder -- divided
3/4 teaspoon dried rosemary leaves -- crushed, divided
1 10-1/2 ounce can chicken broth --
(1 1/3 cups) 1/3 cup water
2 cups Minute Rice -- uncooked

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with l/4 teaspoon each of the garlic powder and rosemary. Cover and cook 4 minutes on each side or until cooked through. Remove chicken from skillet.

ADD broth and water to skillet; stir. Bring to boil.

STIR in rice and remaining 1/2 teaspoon each garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.

Serve with steamed broccoli and carrots.

Recipe featured in March 18, 2007 issue of Easy Tastebud Delights.

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If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

April 11, 2008 Crockpot Beef Stew

Easy Tastebud Delights

04.11.08 Edition (April 11, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Friday to you.

I have made this recipe many times and it has become a family favourite. Enjoy!

Crockpot Beef Stew

2 lbs. stewing beef, cut into cubes
1/2 cup flour
2 tbsp. oil
2 bay leaves
1 tbsp. worchestershire sauce
1 tsp. minced garlic (approx. 2 cloves)
3 medium onion, chopped coarsely
1 can beef stock or 1 cup homemade beef stock
1/4 tsp. fresh cracked black pepper
6-8 whole peppercorns
1/2 tsp. dry rosemary leaves
1/2 tsp. dry basil
6 carrots, peeled and chopped
4 potatoes, peeled and cubed
4 cups water

In a zippy bag, shake stewing beef chunks in flour with 1/4 tsp. fresh cracked black pepper. Keep left over flour. Heat oil in a large frying pan and brown the stewing beef on all sides.

Place browned beef, spices and vegetables to crockpot. Cover the ingredients with water. Place lid on crockpot and cook on low for 8 to 10 hours or high for 4-6 hours. Remove bay leaves and whole peppercorns. Thicken with leftover flour by dissolving it in a small amount of water. Cover and cook on high for 15 minutes until thickened. ENJOY!

This recipe tastes great with salad and garlic bread.

Because the stewing beef is cooking for a long period of time at a low heat, it comes out very tender.

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If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

April 8, 2008 Chop Suey

Easy Tastebud Delights

04.08.08 Edition (April 8, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Tuesday to you!!

Today's recipes were from Mom's Mini Recipe Binder and will be added to the family cookbook that I am putting together. Enjoy!

Chop Suey

3 tbsp. salad oil
1 lb. beef, pork, turkey or
chicken
3 tbsp. soya sauce
3 cups chopped celery
2 large onions
1 tbsp. molasses
2 cups boiling water
2 cups bean sprouts
3 tbsp. corn starch
1/4 cup cold water
3 cups cooked rice
salt and pepper to taste

Brown meat in pan with vegetable oil. Coat with soya sauce. Add celery and onions to pan. Mix molasses with boiling water and pour into pan. Add bean sprouts and mix well. Mix cornstarch with cold water well and add to pan. Serve over cooked rice.

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If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

April 7, 2008 Grilled Rosemary Pork Chops

Easy Tastebud Delights

04.07.08 Edition (April 7, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday morning to you!

This recipe sounds really good. If you don't have rosemary on hand, use what you have. For me, oregano comes to mind. Enjoy!

Grilled Rosemary Pork Chops

4 pork chops (about 8 ounces each), 1 to 1 1/4 inches thick
2 teaspoons chopped rosemary leaves, or 1/2 teaspoon chopped or broken dried rosemary
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 teaspoons corn or canola oil

Sprinkle the pork chops with the rosemary, pepper, and salt. Pour the oil onto a plate and dip the chops into the oil, just moistening them on both sides. If you will not be cooking immediately, cover with plastic wrap and set aside for up to 2 hours.

Heat your grill and arrange the rack so that it is 6 to 8 inches from the heat (the rack should be very clean). Place the chops on the rack, cover with the grill lid, and cook for 6 minutes. Then turn the chops and cook them, covered, for 6 minutes on the other side. Transfer them to the far side of the grill if possible, or to a platter, and place in a 180-degree oven. Keep warm for 10 to 15 minutes. Then serve.

4 SERVINGS

Serve with side salad and baked potatoes.

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If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .

April 6, 2008 Cheesy Macaroni (re)

Easy Tastebud Delights

04.06.08 Edition (April 6, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Happy Sunday to you! Today's recipe is for Cheesy Macaroni. Instead of baking it in the oven, all preparation is made on the stovetop, so it shortens the cooking time. Enjoy!

Cheesy Macaroni

2 1/2 cups macaroni
1/2 cup chopped onion
2 cloves garlic
2 tbsp. butter
1 tbsp. flour
1 1/2 cups milk
1 4-ounce package shredded mozzarella cheese
1 4-ounce package shredded cheddar cheese
1 3-ounce package cream cheese, cut up
1 tbsp. dijon mustard
1/4 tsp. pepper
2 tbsp. grated parmesan cheese

In a large saucepan, cook pasta in boiling unsalted water until barely tender. Drain.

In a medium saucepan cook onion and garlic in butter until tender but not brown. Stir in flour. Add milk all at once. Cook and stir until slightly thickened and bubbly.

Stir in mozzarella, cheddar and cream cheese. Cook and stir over low heat until cheese melts. Stir in mustard and pepper.

Stir pasta into cheese sauce. Heat through. Sprinkle with Parmesan and serve immediately. Makes 6 main-dish servings.

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If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .