So, the day after my last post, I had our little baby boy! We have had so many wonderful family and friends dropping by with yummy food, so dinner has been taken care of for the most part. I have done a few things and I am including them here. Everything is just a quick fix from "Parenting" magazine.
Ramen and Meatballs
Two 3-oz packages ramen noodles (save seasoning packets for another use)
* 12-oz package cooked turkey meatballs, cut in half
* 16-oz bag frozen Asian sitr-fry vegetables, thawed
* 3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
* 1/2 cup reduced-sodium, fat-free chicken broth
1. Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.
2. Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.
Verdict: My hubby LOVED this! It was really easy to make. The kids ate the ramen, but I had a hard time getting them to eat the meatballs for the veggies. Oh well.
Quiche
* 4 eggs
* 2 egg whites
* 1 cup part-skim ricotta
* 2 Tbs water
* 1/2 cup chopped pimientos, drained
* 1 cup corn kernels (canned, drained, or frozen and thawed)
* 1/2 tsp salt
* 1/4 tsp pepper
* 1 tsp butter
1. Preheat broiler to high.
2. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.
3. Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!
4. Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.
Verdict: I almost overcooked the bottom--so watch for that! I added cheese on top at the end, and I think I would have liked to add green chilis to this for more flavor, but everyone loved it. It was cheap and easy to make.
Beef Stir Fry
• 1/2 cup reduced-sodium teriyaki sauce
• 1 Tbs cornstarch
• 1 lb thinly sliced beef strips (pre packaged)
• 1 lb mixed salad-bar vegetables or frozen vegetable medley
• 8 ears baby corn (canned or from the salad bar)
1. Mix the teriyaki sauce and cornstarch in a small bowl or measuring cup. Set aside.
2. Heat the oil in a wok or large skillet over high heat. Add beef strips and stir-fry for 2 minutes.
3. Add all vegetables; cook another 3 to 4 minutes, or until vegetables are crisptender. Add teriyaki mixture, bring to a boil, and cook until sauce thickens, about 1 more minute. Serve with instant rice, vermicelli, or cellophane noodles.
Verdict: My kids love rice, so this worked for them. Again, hard to get them to eat meat and veggies, but it was really easy to put together.
Creamy Pasta
• 10.75-oz can cream of potato soup
• 1/2 cup water 10-oz package frozen peas and carrots, thawed
• 2 cups leftover turkey, diced
• 1 cup croutons
• 3/4 cup (3 oz) shredded reduced-fat cheddar cheese
1. Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.
Verdict: I doubled this recipe and served it with linguine noodles for a "casserole-y" feel. I also made my own croutons from toast, but I almost burned them because I put it under the broiler to melt cheese. Other than that, we loved it!
Zucchini Linguine
8 oz linguine
2 lb zucchini
2 1/2 Tbsp olive oil, divided
4 cloves garlic, minced
1 1/2 cups grated pecorino romano cheese
1 pint grape tomatoes
1. Bring lightly salted water to a boil. Cook the linguine according to package directions. Drain.
2. Meanwhile, use a julienne peeler, mandoline, or vegetable peeler to form long, thin strips of zucchini (about the same size as the linguine). Toss with the 1/2 tsp salt. Set aside.
3. Heat 2 Tbsp of the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until lightly golden, about 1 minute. Add the zucchini and cook about 4 minutes, tossing constantly. Transfer to a large bowl.
4. Combine the linguine, zucchini, cheese, tomatoes, and the remaining 1/2 Tbsp olive oil. Serve warm or at room temperature.
Verdict: This is a little sneaky chef. We all thought it was delicious and my kids didn't know they were eating anything green!
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