Busy Moms Cook 2

2012-11-05T10:00:00.000-08:00

Grilled Flank Steak Pinwheels

These are so easy to make and the flavor is amazing. I make the roll the night before so dinner takes less than 15 minutes the next day! Even the kids ate this (my daughter thinks the filling is herbed cheese because she "doesn't like spinach")

Ingredients:
2/3 cup sun-dried tomatoes, (not packed in oil)

2 cups boiling water

1 pound flank steak, trimmed of fat

1 clove garlic, minced

3 tablespoons light herbed cheese spread, such as Boursin (see Variation)

1 cup baby spinach

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Directions:

Preheat grill to high.

Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.

Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.

Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.

Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.

Oil the grill rack. Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.

2012-11-04T14:00:00.000-08:00

Double Chocolate Lava Cake

Thank you Betty Crocker for this great recipe. It's a strange concoction but the end result is amazing.

Ingredients:

1: cup Gold Medal® white whole wheat flour

3/4: cup granulated sugar

2: tablespoons unsweetened baking cocoa

2: teaspoons baking powder

1/4: teaspoon salt

1/2: cup milk

3: tablespoons butter or margarine, melted

1: teaspoon vanilla

1: cup semisweet, bittersweet or milk chocolate chips (6 oz)

1/2: cup packed brown sugar

1/4: cup unsweetened baking cocoa

1 3/4: cups very hot water

: Ice cream, if desired

Directions:

Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.2

Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.

Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream.

2012-11-04T07:00:00.000-08:00

Baked Sticky Chicken Legs

I created this recipe one day when me kids asked to go to Habachi and we couldn't afford to go. I used a Habachi-like sauce to bake the chicken in and served it with rice.

4-5 lbs Chicken Legs

1 tbsp corn starch

1/4 cup warm water

1 cup soy sauce

1/2 cup brown sugar

1 tsp ginger

2 garlic cloves, crushed

Preheat oven to 475 degrees.

The Sticky.

Mix corn starch and water in a bowl until dissolved. Add soy sauce, brown sugar, ginger and garlic and mix until well combined.

The Chicken.

Place chicken legs in a large baking dish. Pour marinade over chicken toss to coat. Bake chicken legs for 40-45 minutes or until juices run clear basting with the sauce every 10-15 minutes.

2012-11-03T16:29:00.003-07:00

COBB SALAD with HOMEMADE CEASAR DRESSING

This is a healthy and easily interchangeable recipe. It got my kids to enjoy salad night. The best part, you can use whatever ingredients you have laying around. Mix and match your families favorites.

Ingredients:

1 head Romaine lettuce chopped
2 cups baby spinach
1 cucumber diced
1 tomato diced
1/2 cup walnuts chopped
1/2 pound bacon cooked and chopped
1/2 cup feta cheese (or your favorite cheese)

Directions:

Wash and dry greens, place onto large platter. Arrange all other ingredients in stripes on top of greens.

Dressing Ingredients:

1/4 cup mayonaise
3 tbsp lemon juice
3 tbsp olive oil
2 tbsp water
1 tbsp dijon mustard
1 tsp worcestershire sauce
1 clove garlic crushed
1/8 tsp black pepper

Directions:

Wisk all of the ingredients together in a medium sized bowl. Refrigerate for 1 hour to allow flavors to blend together.
(I usually just serve it because I usually don't have an hour. Tastes just as good!)

Banana Bread Heaven

2012-01-18T20:46:00.000-08:00

This is THE best banana bread recipe I have ever made! It is so moist and delicious. This loaf was completely gone in 3 hours!I think the people in my house are purposely not eating the bananas so I have to make more bread with them.

Ingredients:

1 cup sugar
1/4 cup butter softened
3 mashed ripe bananas
1/4 cup milk
1/4 sour cream
2 large egg whites
2 cups flour (i used 1/2 white, 1/2 wheat)
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt

Streusel Topping (optional):
1/4 cup chopped walnuts
1/4 cup packed brown sugar
2 tbs flour
1/2 tsp cinnamon
1 1/2 tbs butter

Directions:

Preheat oven to 350 degrees. Combine sugar and butter in a bowl and beat at medium speed until well blended. Add banana milk, sour cream, and egg whites; beat well and set aside.

Combine flour, baking soda, cinnamon and salt in separate bowl and mix well. Slowly add dry ingredients to creamed mixture beating until blended. If making streusel; mix all ingredients with a fork until crumbly.

Spoon batter into a greased 9x5 loaf pan. Sprinkle optional streusel mixture evenly over the batter. Bake at 350 degrees for 1hour and 10 minutes.

Stir Fry 1

2012-01-18T20:10:00.000-08:00

This is a totally customizable recipe add or subtract any veggies or meat you like. And it's super quick to make in less than 20 minutes you can have this meal ready.

Habachi Sauce Ingredients:

1/2 cup soy sauce
1/2 sugar
1-2 cloves garlic
1 tsp ginger
1 tbsp corn starch or flour

In small bowl, mix all ingredients together. I marinated my Dry-fry tofu in this mixture for 30 minutes prior to cooking. (do not marinate meat)

Stir Fry Ingredients:

1 bunch broccoli chopped
2 carrots grated
1 pkg baby corn
1 pkg extra-firm tofu, dry-fried (see recipe HERE) or 1lb meat of your choice cooked.

Directions:

In large wok or fry pan heat 1/2 cup water over med-high heat. Add broccoli, cover and steam for 5 minutes. Add baby corn and steam for another 2-3 minutes. Add carrots and steam another 2-3 minutes. Add marinated tofu including all habachi sauce to vegetable mixture (if using meat, add cooked meat and habachi sauce). Continue to cook over medium heat for 3-5 minutes until sauce has thickened and veggies are tender crisp. Serve over your favorite rice.

Dry-Fry Tofu

2012-01-18T19:57:00.000-08:00

My first attempt at cooking (and eating) tofu went surprisingly well! I told the kids it was chicken and they ate the whole meal. This recipe is how to prepare the tofu for use in recipes. If you do not do this first it will come out soggy.

Tofu Dry-fry

Ingredients:

1 16 ounce brick of extra-firm tofu for every four people.

Directions:

Drain the tofu and cut it so that your pieces are a half an inch thick. For most recipes, you will want to then cut it into triangles, but some recipes call for strips. I used strips for my stir fry. Put the tofu pieces between two absorbent cloth napkins or woven dish towels (NOT terry cloth) and gently press, enough to get a lot of water out but not hard enough to squish it.

Use a Teflon or well-seasoned cast-iron pan at medium heat on an electric range, low to medium-low on a gas range. Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. Place your tofu in the pan leaving room around pieces. You may need to fry a few batches to give it enough room.

As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.

Voila....finished product.

This is now ready for any recipe. I used it in the tofu stir fry recipe HERE.

Baked Sweet Potato Fries

2011-12-18T05:50:00.000-08:00

A tasty way to eat sweet potatoes without adding butter and sugar. Baking them brings out their natural sweetness, the kids love them and I like that they're not fried!

Ingredients:

3 large sweet potatoes
2-3 tbs olive oil
kosher salt

Directions:

Preheat oven to 450 degrees. Peel sweet potatoes and cut into 1/4 x 1/2 inch strips. Place onto un-greased baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Bake for approx 40 minutes flipping potatoes every 10 minutes until golden brown and tender.

Glazed Walnuts

2011-12-17T06:28:00.000-08:00

I like to add a bag of these to gift baskets. They are really yummy I make extra because everyone eats them while I'm cooking them!

Ingredients:

1 egg white
1/2 cup packed brown sugar
2 tbs cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tbs vanilla extract
1 pound walnuts halves

Directions:

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. In a large bowl beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger and vanilla. Add nuts and stir to coat. Spread evenly onto prepared pan. Bake for 30 minutes, stirring occasionally until well toasted and golden brown. Remove from oven and cool completely. Store in airtight container.

Chocolate Mint Sandwich Cookies

2011-12-16T06:03:00.000-08:00

Cookie Ingredients:
1 cup all-purpose flour
6 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoon (1 1/4 sticks) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
Filling Ingredients:
10 tablespoon (1 1/4 sticks) unsalted butter, at room temperature
1/2 cup confectioners' sugar
Pinch of salt
1 1/2 cups Marshmallow Fluff
1/4 teaspoon peppermint extract
Red and green food coloring

Directions:

1. Make cookies: Mix flour, cocoa, baking soda and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined.
2. Divide dough in half. Shape each portion into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day (or freeze for up to 1 month).
3. Preheat oven to 350ºF. Place racks in upper and lower thirds of oven. Line 2 baking sheets with parchment. Slice dough into 1/4-inch-thick rounds (36 slices per log); place on baking sheets 2 inches apart. Bake until cookies are dry on top, about 10 minutes. Remove to a wire rack; cool. Repeat with remaining dough.
4. Make filling: Using an electric mixer on medium speed, beat butter, confectioners' sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light, about 3 minutes. Divide filling between 2 bowls, add red or green food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a teaspoon of filling. Repeat with remaining cookies and filling.

Twice Baked Sweet Potatoes

2011-12-15T05:44:00.000-08:00

Serves: 4
Time: 53 minutes

Ingredients:

2 large sweet potatoes
2 oz Neufchatel cheese, cubed
2 tbs low fat milk
1 tbs brown sugar
1/4 tsp ground cinnamon
1/4 cup pecans

Directions:

Heat oven to 425 degrees. Cut potatoes in half lengthwise. Place cut-side down in foiled lined baking pan. Bake 30-35 minutes or until tender. Scoop out center of potatoes into bowl leaving 1/4in thick edge. Add cheese, milk, brown sugar and cinnamon to potatoes and mash until blended. Spoon potato mixture into shells and top with pecans. Bake 8 minutes or until potatoes are heated through and nuts are toasted.

Parmesan Crusted Cod

2011-12-14T05:38:00.000-08:00

Serves: 4
Time: 25 minutes

Ingredients:

3/4 cup milk
2 tsp salt
3/4 cup italian breadcrumbs
1/4 cup grated parmesan
1/4 tsp thyme
4 cod fillets
1/4 butter, melted

Directions:

Preheat oven to 500 degrees. In a small bowl, combine milk and salt. In a separate bowl, mix together bread crumbs, parmesan cheese and thyme. Dip the cod fillets in the milk then press into the crumb mixture to coat. Place the co fillets in a glass baking dish and drizzle with the melted butter. Bake on the top rack of the oven until the fish is flakey, about 15 minutes.

Leftover Turkey Sub

2011-12-09T05:55:00.000-08:00

This is super quick less, than 15 minutes and can be as healthy or as unhealthy as you want. We used the leftover turkey from our roasted turkey dinner and the toppings were leftover stuffing, cranberry sauce and gravy. Serves 6-8.

Ingredients:

1 loaf italian bread

4-5 slices your favorite cheese

2 cups leftover or deli turkey sliced

Additional add-ons, use what you have:

cranberry sauce

stuffing

gravy

mayo

lettuce or baby spinach

Directions:

Set oven to broil. Cut the bread in half lengthwise. Place the bread cut side up on a baking sheet. Arrange cheese on one half of the bread and the turkey on the other. Broil for approximately 5-10 minutes or until cheese is bubbly. While you're waiting heat up the leftover stuffing and/or gravy. Remove bread from the oven and stack the two halves together. Slice into 6-8 servings. Serve additional add-ons buffet style so everyone can create their own delicious sub.

Turkey Noodle Soup

2011-12-07T17:44:00.000-08:00

The turkey recipe from yesterday came out great! If you have 2 cups of leftover turkey you can make this great soup. No turkey? That's OK too. Simply ask the deli counter to cut you 1 inch thick slices of real turkey breast to equal 2 cups(not the processed stuff). This is a quick recipe maybe 30 minutes tops. I serve it with some fresh whole grain bread if I have it.

Turkey Noodle Soup

Serves 6 to 8

What better way to use leftover turkey from Thanksgiving than to make a satisfying pot of turkey noodle soup? Our hearty version gets a nutritional boost from kale and whole-wheat elbow macaroni.

Ingredients

1 medium onion, chopped
2 carrots, chopped
2 ribs celery, thinly sliced
2 cloves garlic, minced
4 cups low-sodium chicken broth
4 sprigs fresh thyme
1 bunch kale, thick stems removed and leaves thinly sliced
2 cups whole-wheat elbow macaroni
2 cups (10 ounces) cubed or shredded cooked turkey breast
1/4 teaspoon freshly ground black pepper

Method

Heat a large saucepan over medium-high heat until hot. Add onion, carrots, celery and garlic and cook 6 to 7 minutes or until vegetables are tender and beginning to brown, stirring occasionally. Stir in broth, 4 cups water and thyme and bring to a boil. Add kale and macaroni and return to a boil. Cook about 5 minutes or until macaroni is al dente. Stir in turkey and pepper and cook 2 to 3 minutes longer or until turkey is heated through. Remove thyme sprigs before serving.

Nutrition

Per serving: 220 calories (35 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 220mg sodium, 32g total carbohydrate (4g dietary fiber, 3g sugar), 17g protein

Thanks to Wholefoodsmarket.com for this recipe.

Easy Roasted Turkey

2011-12-06T20:53:00.000-08:00

Serves 10 to 12

While you can prepare this turkey recipe without the brining step, I highly recommend you give it a try as this process produces wonderfully succulent meat.

Ingredients

1 (14- to 15- pound) turkey
1/2-1 cup Salt
1 teaspoon dried thyme
2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 yellow onions, roughly chopped
2 cups gluten-free chicken broth
1/2 cup white wine
4 tablespoons (1/2 stick) butter, melted
Pepper to taste

Method

Brine the turkey overnight (at least 12 hours) by submerging it completely in a salt water solution made from a ratio of 1/2 cup salt to one gallon water. (Alternately, you may brine the turkey for 4 hours using a ratio of 1 cup salt to one gallon water). Rinse the turkey well and pat it dry.

Preheat oven to 350°F.

Mix thyme, carrots, celery and onions together in a small bowl. Stuff turkey cavity with the vegetable mixture and scatter any remaining vegetables around the bottom of a roasting pan. Pour broth and wine over vegetables in pan.

Arrange a rack over the vegetables in the pan and arrange the turkey on top of it, breast side down. (You may use either a flat rack or a V-rack). Brush half of the melted butter all over the turkey, then season with pepper. Reserve remaining butter for later use.

Roast turkey for two hours, breast side down, basting once. Remove from oven and turn turkey breast side up, being careful not to pierce the skin. Brush turkey with the remaining butter and season again with pepper.

Return turkey to oven and continue roasting until a thermometer inserted in the thickest part of the thigh reaches 165°F, about 2 hours more.

Set turkey aside to let rest for 30 minutes, then carve and serve, drizzled with the pan drippings.

Balsamic Glazed Carrots

2011-12-06T11:45:00.000-08:00

With only 77 calories and 3g fat per 1 cup serving this is a easy, healthy way to add bold flavor to carrots.

Servings: 4
Time: appx. 10 minutes

Ingredients:

3 cups carrots
1 tbs olive oil
1 1/2 tbs balsamic vinegar
1 tbs brown sugar

Directions:

Heat oil in a skillet over medium-high heat. Saute carrots until tender about 10 minutes. Stir in balsamic vinegar and brown sugar. Mix to coat and serve.

Garlic Mashed Potatoes

2011-12-06T11:31:00.000-08:00

These take a while to make, not quick, but DELICIOUS! It's well worth the wait if you have the spare time. These aren't really healthy either, but you could substitute the 1/2 & 1/2 for skim and add a 1 tbs melted butter/margarine to cut some of the calories/fat.

Ingredients:

1 3/4 lbs Russet potatoes
1 tbs kosher salt
1 cup 1/2 & 1/2
3 cloves garlic crushed
3 oz grated parmesan

Directions:

Peel and dice potatoes, try to make them all the same size. Place in a large sauce pan add salt and cover with water. Bring to a boil over medium to high heat then reduce to medium to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the 1/2 & 1/2 and garlic in a small sauce pan over medium heat until simmering. Remove from heat and set aside.

Drain water from potatoes. Mash with potato masher. Add the garlic cream mixture and parmesan. Stir well. Let stand for 5 minutes to allow the mixture to thicken.

Tortellini with Light Alfredo Sauce

2011-12-04T11:02:00.000-08:00

This is a delicious way to lighten up the fat and calories on a rich and hearty meal.

It should only take about 20 minutes to prepare this

and in about 5 minutes they'll be licking their plates clean!

Ingredients

1 pkg refrigerated tortellini (whole grain if you can find it)

1 tbs olive oil

4 cloves minced garlic

2 cups skim milk

1 cup chicken broth

3 tbs whole wheat or white flour

1/2 tsp salt

1/4 tsp black pepper

1/2 cup grated parmesan cheese

Directions

To cook the pasta, just follow the directions on the package.

In a a medium saucepan heat oil over medium heat. Add garlic and sauté until golden brown.

In a small sauce pan stir together milk, chicken broth flour salt and pepper cook over low heat until smooth and thick. Stir into garlic. Continue cooking over medium-low heat stirring frequently until the sauce is thick. Stir in parmesan cheese.

Toss cooked and drained pasta into sauce. Garnish with a little extra cheese and parsley.

I serve this with garlic roasted asparagus.

Garlic Roasted Asparagus

2011-12-04T11:01:00.000-08:00

My fiancé LOVES this stuff he would eat just a big plate of this for dinner. Even the kids like it.

I slightly over cook mine because they like the asparagus crispy, but you should cook to your liking.

Ingredients

1 or 2 bunches of asparagus
2 tbs olive oil
1 tbs minced garlic
salt and pepper

Directions

Preheat oven to 450 degrees. Break tough ends off asparagus spears by bending the bottom of the stalk until it breaks, discard the bottom portion. Place stalks on baking sheet. Drizzle olive oil over stalks. Add garlic and salt and pepper. Toss everything together until stalks are well coated. Spread stalks out in single layer on baking sheet. Roast in oven to desired texture, anywhere from 10-30 minutes.

Easy Roasted Turkey

2011-12-04T08:40:00.000-08:00

Today is Sunday, last night my fiancé came home with a frozen turkey. A gift from his company. It takes 3 days to defrost in the refrigerator. Since we are not home Christmas night, he has to work Christmas Eve and I don't have any room in my freezer we will make this in three days. I have only cooked this recipe once and I think it came out good. I will be home on Tuesday and we do not have anywhere to go so timing is perfect. Wednesday night before I go to be I will start the brining that way around 1:30pm I can start cooking the turkey. I will probably whip up some mashed potatoes to go with and crack open a can of cranberry sauce too. It's a good size turkey so I am sure there will be leftovers which is good because we have dance on Thursday and I'll whip up a quick casserole or some sandwiches.

This is the recipe I plan to use:

Easy Roasted Turkey

Serves 10 to 12

While you can prepare this turkey recipe without the brining step, I highly recommend you give it a try as this process produces wonderfully succulent meat.

Ingredients

Method

Welcome

2011-12-03T21:53:00.000-08:00

Thank you for visiting my site.

Inspired by a friend momvsfood.blogspot.com,

I have created this site, featuring quick easy and healthy recipes for busy moms. Unlike my friend who makes and rolls her own dough, cans tomatoes, and enters cooking contests, I simply do not have the time. After football practice, coaching my daughters cheer team, basketball, dance class, baseball, softball, blogging, working, cleaning, laundry, homework, spending time with the family and breathing, then there's dinner.

Do I grab a box of mac-n-cheese and some hot dogs and call it a day? I could. But I want better for my family, better nutrition and better variety. I have managed to accomplish this feat and would like to share with you not only my recipes but how I managed my time each day to make sure everyone eats better. I welcome your comments and recipe suggestions too. I look forward to cooking with you..

Busy Moms Cook 2

Tara