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So, I need some new…..

recipes…hee hee, did ya think I was gonna say fabric? =p 

T-ball is over, school is out, and I am hoping that our evenings can turn into a better routine for at least a little while.  I’m looking for quick, not too many ingredients, kid friendly meals–my girls aren’t too picky but they certainly don’t love my Greek Style Shrimp Scampi chock full of artichokes, olives, tomatoes, and shrimp nearly as much as I do. =)

No Artichokes for Me!

I would love if you would share some of your fave recipes, or even cookbooks, and who else doesn’t love a good recipe swap!?! =)

By the way if anyone else wants to try some yummo Greek Style Shrimp Scampi–here’s the recipe courtesy of Paula Deen….love it!–Sadly, no one else in my family appreciates it nearly as much as I do—although Chloe will eat out all the shrimp. =p

Here’s hoping to weeks of good eats! =)  I so hope you all will leave me some of your favorites!

Comments (30)

  • Easiest marinate for chicken, Italian Dressing (whole bottle), heinz 57 (1/4 cup), marinate overnight, grill and serve. (If you boil the marinate for 3 min. you can use it as a sauce, you will kill the bacteria.) Everyone loves it!
    Favorite easy cookbooks, all of Ina Garten, Barefoot Contessa’s.

  • This was always a fave at our house, and really quick….although my ‘babies’ are long grown. Just cook up some noodles, or sub other pasta, then drain and add:
    – Butter or marg
    – Garlic if your kids don’t mind
    – Italian seasoning
    – Parsley, fresh if you have it, or dried
    – Grated Parmesan
    – Turkey pepperoni
    – If you want a veggie in it, broccoli is great, or whatever you like

    Sorry I don’t have amounts, I just threw this together one day, and
    it became a regular. I think it’s pretty healthy, except for the butter, but
    margarine works, too. Hope you like it!

    That picture is priceless!!

  • If there’s anything I love more than quilting, it’s recipes. Here’s one my kids loved when they were younger. Us grown-ups still enjoy them on occassion!

    Crescent Chicken Roll-Ups

    3 3ounces cream cheese
    2 Tablespoons melted butter
    2 cups cooked chicken
    dash salt
    2 Tablespoons milk
    1 Tablespoon chopped onion
    8 unbaked crescent rolls
    8 ounces sour cream
    1 can cream of chicken soup

    Combine cream cheese, butter, chicken, salt, milk, & onion. Spoon onto separated crescent rolls. Roll each up with mixture inside. Bake 20-25 minutes at 350-degrees. For sauce, combine sour cream & soup – heat until hot. OR serve with bottled alfredo sauce.

  • What a face! Adorable, cute as a button! I don’t have a recipe because I don’t like to cook but I do love to hug and kiss my grandkids and your little girl is so sweet!

  • I totally get where you are coming from. I have a recipe that is cold and quick and can be carried to the park for a dinner picnic:

    1 bag pasta (cooked & cooled)
    1 can whole black olives
    1 can kidney beans – rinsed
    1 can garbanzo beans – rinsed
    1 red pepper cut up
    some salami cut up – I just eyeball it and see if there is enough
    about 1 grated parmesan cheese
    Kraft zesty italian dressing

    Mix it all together and add the dressing last – just coat the ingredients with the dressing until it’s what you like. We all like this one and it’s totally great for leftovers.

    Hope your family likes it :o)

    Connie

  • http://www.themotherhuddle.com/the-best-little-potatoes-seriously-the-best/
    The best potatos I have had in a long time. Goes great with about anything. Hope you like them! When I make them, they are gone fast! No left overs!

  • Have you ever tasted a Spanish omelette (tortilla de patatas)??… Here’s the recipe:

    For 4 to 6 persons you will need: olive oil, four large potatos
    (peel and cut in circles about 2mm thick); salt to taste; four large eggs.

    Some people add thin slices of of onion, but I prefer it without onion.

    Heat the oil in a 9-inch skillet, add potatos, one slice at a time so that
    they don’t stick. COOK slowly, medium flame. DO NOT FRY!! Turn ocasionally until potatoes are tender, but NOT brown. They must be loose, not “in a cake”. Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Mix everything.
    Heat 2 tbsps of the oil in large skillet. Add potates-egg mixture, spreading
    quickly.Lower the heat to medium-high. Shake pan to prevet sticking (crucial
    step!!) When potatoes start to brown, put a plate on skillet and turn around (do it on the sink, just in case), adding another tbsp of oil. Brown on the other side. It should not be completely cooked on the inside. And that’s it!! Kids (and not so kids) just love tortilla de patatas!!

    You can see a video here (although the final aspect of the tortilla is not very good): http://video.about.com/spanishfood/Tortilla-Espanola.htm

  • Italian sausage, sundried tomatoes, onions, garlic, pasta, and goat cheese. My boys (4 and 20 months) love it! I add a little red pepper to mine.

  • I love this salad..
    Shredded Lettuce
    mandarin oranges
    pineapple chunks
    chow mien noodles
    dried cranberries
    bleu cheese crumbles
    and toss in poppy seed dressing…

  • Just made this last night – I’ve made it several times and it is delicious!
    http://smittenkitchen.com/2009/12/mushroom-marsala-pasta-with-artichokes/

    This is another pasta recipe that is soooo good and so summery
    http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/
    Don’t forget to reserve the water, it helps a lot with the tartness!

  • Jenny of Elefantz’s recipe for chicken has become a firm fave in our house (with some minor, personalised modifications)…it’s tender and tastes just like Chicken Kiev, but without the oozy butter and calories to go with it!!!!
    Slice chicken breasts into 2 or 3 fillets….depends on the size of them. Place a small carton of buttermilk (or if you don’t have buttermilk, normal milk with a tablespoon or two of vinegar will do the trick) into a sealable bag with 2 or 3 cloves of crushed garlic. Put the chicken fillets in the bag and ‘moosh’. Leave in the fridge overnight if you want, but I usually forget to prepare the night before so an hour or so works just as well, I’ve found….it is better the longer you leave it but still delish.
    Then take fillets out of buttermilk and crumb with a seasoned breadcrumb….I use plain breadcrumbs, salt, pepper, tuscan seasoning mix (which is just like an italian seasoning but you can leave it out) and a tablespoon of finely grated parmesan cheese.
    Lightly fry till golden and finish in the oven if not cooked through.
    Serve with a green salad…..YUM!!!!
    I’ve even done this with whole chicken breasts and it is yummy…..chicken is moist and flavourful…..but it definitely needs to be cooked in the oven afterwards!!!
    Hopefully this will put a smile on that gorgeous little face!!!
    sugary hugs
    Wendy :O)

  • VooDoo Pasta
    pkg. of linguini noodles
    jar of Alfredo sauce
    1 lb. smoked sausage, cut into slender medallions (size of a quarter)
    Boil pasta. Sprinkle sausage with Cajun seasoning and heat thru for approx. 5 minutes. Add Alfredo sauce to sausage, then add 1 Tble. Louisiana Hot Sauce. Heat thru. Drain pasta and toss with sausage. Yum! If it is too hot, add some milk, it calms down the spice. My son’s love this and make it themselves now.

  • I’m a pretty simple cook; but I think a good cook you can check out my recipes here: http://prytzrecipes.blogspot.com/.

  • Here is my favorite for hot summer evenings when I don’t want to cook. Adapted from a book called “Take a Tin of Tuna”

    1 can of tuna in olive oil ( it’s worth the extra $$)
    Salad Greens
    Capers
    Pitted Kalamata Olives
    Red onions chopped
    Splash of Seasoned rice wine vinegar

    Place your greens on your plate, flake tuna over the greens, top with the goodies. Splash with vinegar. Serve with a nice chunk of bread. Grab a cold glass of white wine and you will be feeling good.

  • I have been lucky to have a family of non picky eaters, but I love to cook from Leanne Ely’s “Saving Dinner” cook books. I have her original and low carb versions. The recipes are simple (my 16 year old son can make them unsupervised) and yummy! And, if you REALLY follow the book–it is laid out week by week, complete with a shopping list. I’m not quite that organized!
    Her web site is: SavingDinner.com

    Deb from clutteredquilter.blogspot.com

  • This is my kids’ favorite meal and everyone else loves it too. Shrimp with shallot cream sauce. The whole thing comes together in about 20 minutes and all the ingredients can be found prepared, so it’s just throwing things into the pan.
    http://bijouxbaby.blogspot.com/2011/01/cooking.html

  • Don’t know how you feel about this for this time of year but we enjoy this “soup” very much.
    TACO SOUP
    1 LB ground beef
    1 chopped small onion
    1 pkg Taco Mix
    1 pkg DRY Ranch Dressing Mix
    1 4 oz can chopped green chiles
    3 cans chopped or diced tomatoes
    1 can pinto beans, drained
    1 can kidney beans, not drained
    1 can whole kernal corn, drained
    1 can yellow or white hominy, drained
    1-1/2 to 2 cups water

    Brown ground beef and onions. Throw everything else into the pot and simmer for 1 hour or more. Serve with tortilla chips, grated cheese or sour cream.

  • Hi. We have runny favourites in my house but I also have a food allergy child so being inventive is part of our daily menu.

    One of our favourites is Mexican Crunch. It is in my son’s allergy cookbook.

    500g of minced meat (i use chicken but any kind is ok)
    1 onion diced
    400g tin of crushed tomatoes
    1/4 tsp of cumin and paprika

    Brown the mince and onion. Add the spices and canned tomatoes and cook until all the liquid is absorbed (about 15 minutes).

    1 500g packet of plain corn chips
    1 – 2 avocados (mashed) for guacamole (I add some lemon and pepper to mine and the kids love it)
    cherry tomatoes cut into halves
    shredded iceberg lettuce.

    The avocado, lettuce and tomatoes are fillers for the meal. Although my son doesn’t eat these, the rest of the family have sour cream and shredded cheese.

    It like eating nachos. Use the corn chips to scoop up the avocado, meat mixture, cheese and sour cream.

    This meal is like take away but its so quick and healthy they will ask for it again. Best of all, my four year old loves to make the mashed avocado so she thinks that she is helping make tea.

    • Hi. I should have said a big bag of corn chips. I just thought that they were 500g but I think it is less. I big bag will do for 4 people depending how much you like corn chips.

  • Our little are all grown up and have flown from the nest. I recently found this blog with some interesting recipes that I will try when the grandchildren come to visit next. There are tabs across the top of the page that have the recipes sorted by category:
    http://fullbellies.blogspot.com/

  • Since discovering the foodgawker website, I’ve become obsessed with it. I’ve tried several recipes from there (one featuring artichokes 🙂 ) and enjoyed every one of them.

    http://foodgawker.com/

  • I like to se recipes.com. You can put in the ingredients you have in the search box, and it will give you recipes that fit use your ingredients. They have a kid friendly recipe section too. Enjoy!

  • I’ve been loving the Do It Delicious website (by Jessica Seinfeld) for recipes lately. They are healthy, really simple and she even has video tutorials for some of them which I love. I’ve tried the Lemon Thyme Salmon and Cherry Tomato Pasta. http://www.doitdelicious.com/

  • Chicken Tortilla Casserole!
    2 chicken breasts
    garlic, minced (2 cloves, more or less depending on taste)
    1 3/4 cups chicken broth
    5 oz tortilla chips, broken (about 5 cups)
    1 can Rotel tomatoes w/ green chiles
    1-2 cups shredded Mexican cheese
    chopped fresh cilantro

    quickly saute garlic in oil, add broth, half of the chips, and chicken breasts to skillet. Cover and simmer until chicken is cooked through. Shred chicken and return to pan, add tomatoes, cheese, cilantro, and remaining chips, stir. You can add more cheese to top and broil to melt. Browning chicken on both sides before sauteing garlic adds more flavor, also more time. I adapted this from a Cook’s Illustrated recipe… it makes 2 servings, but we usually get 3-4 servings depending on how hungry we are. Original recipe calls for 1-2 teaspoons chopped chipotle chile in adobo sauce (I usually keep some in freezer) and one chopped tomato, but Rotel works well and is faster. Just add some hot sauce to make spicier to taste! 1 lb of ground chicken or turkey also works very well! Yummy with sour cream!

    Enjoy! 🙂

  • We love Jamie Oliver’s Ministry of Food cookbook. Lots of great recipes with loads of flavour & no processed foods. Our favouite is the chicken stroganoff. Just divine. And check out the macaroni cheese recipe. A great way to get vegies into your kids without them knowing.

  • I am loving the blog http://www.melskitchencafe.com/. Try the San Fransisco Slow Cooker Chops, Skillet Mac n Cheese, Sweet and Spicy Chicken, Southwest Egg Rolls, Chimichangas, Grilled Island Chicken. All very yummy!

    • I second this link! I REALLY don’t enjoy cooking, but her recipes are do-able and always yummy.

  • A super easy dinner that kids LOVE is stromboli. Here’s the easy route using pre-packaged items:
    -1 bag fresh pizza dough from the deli
    -2c shredded mozzarella
    -1/2 jar jarred pasta sauce
    -filling of your choice. The classic is: 4-6 slices provolone, 12+ slices of genoa salami, 3-4 slices proscuitto, torn basil leaves.

    Stretch the pizza dough out into a large jelly roll pan to form a rectangle. Lay down some sauce with a spoon in the center third of the rectangle (the long way!), then layer on provolone, meats, basil, and top with mozzarella. Fold the two sides in and pinch the edges to seal; Flip. You have a long, skinny rectangle now (about 16″x 5″). Bake at 425 for about 20 mins or until top is golden. Let cool, and cut into 1-2″ slices. Can serve hot or cold, so it’s great for buffets!
    I served it at a BBQ a few weekends agop and the kids were literally jumping up and down pulling my sleeve waiting for the second one to come out of the oven 🙂 You can mix the fillings a million different ways — I did a barbecue chicken and caramelized onion version recently that was awesome. Enjoy!

  • This blogger always has simple fast recipes. I’m sending the one I always love. She calls it Craigslist Shrimp Alfredo…you’ll need to read her story to find out why. You can copy/paste this URL to go to the post about the Craigslist Shrimp Alfredo. Yummy. And easy.

    http://rita-may-recipes.blogspot.com/2011/02/shrimp-alfredo.html

    Halfway down her blog on the right-hand side, you’ll see categories of foods. You can click on the category and all of the recipes with those foods with display. Here is the one for items made with chicken.

    http://rita-may-recipes.blogspot.com/search/label/Chicken

    Good luck!!!

  • I love any of Ina Garten (The Barefoot Contessa) and Jamie Oliver’s recipes…and many of them I can get my 5-year-old picky eater to eat. 🙂

    Just last night I made Ina’s Herbed Goat Cheese chicken but left the goat cheese and basil out of the kiddo’s piece. Everyone was happy!

    (http://www.foodnetwork.com/recipes/ina-garten/chicken-with-herbed-goat-cheese-recipe/index.html)

    Happy cooking!

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