I love to cook for my family–but I am certainly no gourmet. I think my cooking caliber can be equated to Outback Steakhouse–nothing fancy or unexpected, but it’s easy, consistent, and you almost always get a pretty good meal. I’ll update this page frequently with simply yummy ideas for families.
Flank Steak Stir Fry
You will need:
1 medium flank steak
1/2 red onion
1 green pepper
soy sauce
Jasmine rice (the boil-in-bag kind works great!)
Steps:
1. Cut the onion and bell pepper into long, thin strips. You’ll only need about half the onion, but use all of the pepper.
2. Cut the steak diagonally against the grain of the meat. It should be in pretty thin strips. Saute in a wok or a skillet on high heat and stir until browned.
3. Add the pepper and onion, and sprinkle some soy sauce over all the ingredients while cooking. Continue cooking on high heat until onion and bell pepper look a little wilted, and steak is cooked through (about 5 to 10 minutes).
4. Meanwhile, follow the directions to cook the boil in bag Jasmine rice. It only takes about 5 minutes–super easy.
5. Serve everything with soy sauce–delish!
BBQ Pulled Pork
A fabulous and easy slow-cooker recipe for busy moms!
You will need:
1 pork tenderloin
1 jar Stubbs BBQ sauce (we like Original)
a crock pot
1. Put the tenderloin in the crock pot and cover with water. Cook on high heat for six hours.
2. When pork is cooked through, pull apart with a fork and place in 13×9 baking dish. Cover the pulled pork with as much sauce as you like, and heat in the oven at 350 degrees for about 20 minutes.
3. Stir and serve! I like to serve with frozen fries and a salad.
Shakin’ Lemon Chicken & Salad
This meal looks elegant and is very tasty–but super simple!
You will need:
2-4 chicken breasts (depending on number of people you plan to feed)
1 family-sized package of Shake n’ Bake chicken seasoning
1 jar lemon juice
2 lemons
salad & accouterments
1. Prepare the chicken breasts according to Shake n’ Bake package instructions, with one variation–instead of dousing in chicken in water only before coating in Shake n’ Bake, also cover the raw chicken breast in lemon juice before adding the breading.
2. Bake the chicken breasts on a cookie sheet at about 400 degrees until cooked through (25 minutes or so, depending on your oven and the size of your breasts. Chicken breasts, that is.)
3. On two to four separate plates, arrange the salad and toppings according to your liking. I like to use a mixed greens salad with tomatoes, hard-boiled eggs, sesame sticks (the ones from Fresh Market are delicious!), and some Parmesan cheese.
4. When the chicken is finished cooking, cut each breast into strips, and layer on top of the salad on each plate.
5. Slice the lemons and place two to three slices on top of the chicken–this is a garnish only, unless you your family really loves lemon slices.
6. Serve with dressing, and maybe some focaccia bread. Enjoy!
Greek Pasta Salad
The ingredients for this meal are a little pricey–but it makes enough to have leftovers for a few nights, or for lunches! It’s so yummy!
You will need:
1 package bow tie pasta
1 jar pitted kalamata olives
1/2 package frozen spinach
1 package grape or cherry tomatoes
1 bag pine nuts
1 package Feta cheese
2 grilled chicken breasts (optional)
1. Cook pasta according to directions, drain, set aside.
2. In a non-stick frying pan, toast the pine nuts until a light golden brown. Set aside.
3. Cut the grape tomatoes in half, long-ways.
4. In the non-stick pan, heat about a tablespoon of extra-virgin olive oil. Add the spinach, and saute for about 5 minutes. Set aside.
5. In a large bowl, combine the pasta, olives, heated spinach, sliced tomatoes, toasted pine nuts, and Feta cheese. If you are adding chicken, place on top.
6. The pasta salad can be served warm or cold, it’s delicious either way. Serve with a fresh green salad, or with a fruit salad!
Flank Steak Stir Fry
You will need:
1 medium flank steak
1/2 red onion
1 green pepper
soy sauce
Jasmine rice (the boil-in-bag kind works great!)
Steps:
1. Cut the onion and bell pepper into long, thin strips. You’ll only need about half the onion, but use all of the pepper.
2. Cut the steak diagonally against the grain of the meat. It should be in pretty thin strips. Saute in a wok or a skillet on high heat and stir until browned.
3. Add the pepper and onion, and sprinkle some soy sauce over all the ingredients while cooking. Continue cooking on high heat until onion and bell pepper look a little wilted, and steak is cooked through (about 5 to 10 minutes).
4. Meanwhile, follow the directions to cook the boil in bag Jasmine rice. It only takes about 5 minutes–super easy.
5. Serve everything with soy sauce–delish!
BBQ Pulled Pork
A fabulous and easy slow-cooker recipe for busy moms!
You will need:
1 pork tenderloin
1 jar Stubbs BBQ sauce (we like Original)
a crock pot
1. Put the tenderloin in the crock pot and cover with water. Cook on high heat for six hours.
2. When pork is cooked through, pull apart with a fork and place in 13×9 baking dish. Cover the pulled pork with as much sauce as you like, and heat in the oven at 350 degrees for about 20 minutes.
3. Stir and serve! I like to serve with frozen fries and a salad.
Shakin’ Lemon Chicken & Salad
This meal looks elegant and is very tasty–but super simple!
You will need:
2-4 chicken breasts (depending on number of people you plan to feed)
1 family-sized package of Shake n’ Bake chicken seasoning
1 jar lemon juice
2 lemons
salad & accouterments
1. Prepare the chicken breasts according to Shake n’ Bake package instructions, with one variation–instead of dousing in chicken in water only before coating in Shake n’ Bake, also cover the raw chicken breast in lemon juice before adding the breading.
2. Bake the chicken breasts on a cookie sheet at about 400 degrees until cooked through (25 minutes or so, depending on your oven and the size of your breasts. Chicken breasts, that is.)
3. On two to four separate plates, arrange the salad and toppings according to your liking. I like to use a mixed greens salad with tomatoes, hard-boiled eggs, sesame sticks (the ones from Fresh Market are delicious!), and some Parmesan cheese.4. When the chicken is finished cooking, cut each breast into strips, and layer on top of the salad on each plate.
5. Slice the lemons and place two to three slices on top of the chicken–this is a garnish only, unless you your family really loves lemon slices.
6. Serve with dressing, and maybe some focaccia bread. Enjoy!
Greek Pasta Salad
The ingredients for this meal are a little pricey–but it makes enough to have leftovers for a few nights, or for lunches! It’s so yummy!
You will need:
1 package bow tie pasta
1 jar pitted kalamata olives
1/2 package frozen spinach
1 package grape or cherry tomatoes
1 bag pine nuts
1 package Feta cheese
2 grilled chicken breasts (optional)
1. Cook pasta according to directions, drain, set aside.
2. In a non-stick frying pan, toast the pine nuts until a light golden brown. Set aside.
3. Cut the grape tomatoes in half, long-ways.
4. In the non-stick pan, heat about a tablespoon of extra-virgin olive oil. Add the spinach, and saute for about 5 minutes. Set aside.
5. In a large bowl, combine the pasta, olives, heated spinach, sliced tomatoes, toasted pine nuts, and Feta cheese. If you are adding chicken, place on top.
6. The pasta salad can be served warm or cold, it’s delicious either way. Serve with a fresh green salad, or with a fruit salad!
