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Want to share recipes?

post #1 of 43
Thread Starter 

So many of us are feeding big families, while trying to stick to a budget, and healthy food, and while exhausted and nauseous.  Maybe if we share our tried and true "go to" recipes, we can help each other. 

 

I'm not putting anyone in a box, but the recipes might be the most helpful if they only took a few ingredients, and a few minutes to throw together.  Oh, and didn't require much clean up.  And, if you love me, you'll take it easy on the bean dishes.  I've always had a huge aversion to the texture of beans, except green ones. ;)

 

Tonight's stew was good and easy.  I used two crockpots because there are 7 of us.  We wound up eating it 3 times, though, so it made more than I expected. 

 

In each crockpot, I put:

 

1 roast (a pound or two)

then filled it up with chopped potatoes and carrots

sprinkle with oregano, and garlic powder, and add 2 bay leaves

add about 2 cups of water, and a drizzle of olive oil

 

Turn to low and cook all day.  Just before serving, throw in a stick of butter (ack!  I know!  But, SO yummy!)  We salt to our own taste on the plates.  Mom used to always put mushrooms in the crockpot, too, and a touch of pepper, but I don't care for either, so I leave them out.

 

It took me less than 20 minutes to load both crockpots, and, if I'd been thinking, I could have had dd and ds peel the potatoes and carrots instead of bouncing all over the house.

 

Your turn!  Inspire us!

post #2 of 43

This isn't a whole meal, but it's crazy simple, delicious, and healthy:

 

Roasted Brussels Sprouts

 

Brussels sprouts (1/4 to 1/2 lb. per person)

olive oil

kosher salt

black pepper

 

Cut the ends off the Brussels sprouts and pull off any wilted or yellow outer leaves. Cut them in half, if you like. Toss them with the oil, salt, and pepper in a bowl. Spread out on a sheet pan and bake at 350 degrees for about 25 minutes (if you cut them) or 35 minutes if you left them whole. Shake the pan around at a couple of different points in the baking for them to roast more evenly.

 

Delicious. My younger son especially likes the salted, crispy "petals," the outer leaves that separate and roast to perfection.

 

We usually eat this with a whole roasted chicken and mashed sweet potatoes, though both of those take longer to make, so don't fit the other criteria well!

post #3 of 43

making a note.  when i can think of food, or cook again, i'll be back!!!

 

good idea!!!

post #4 of 43
I, on the other hand, would love bean dishes! We don't really eat meat. wink1.gif great idea!
post #5 of 43

This is such a great idea! Poor hubby isn't getting fed lately because of the nausea, but I'm sure I could throw some easy stuff in a crock pot for him :) More crock pot recipes welcome!! 

post #6 of 43
This is a great idea! My nausea kicks in after lunch, so I am finding crockpot and make ahead meals a necessity. My poor DH was running to the store three times per week and eating a ton of processed junk when this first started! Finally figuring it out. For me it needs to be fairly bland, odorless right now! Prior, we had given up wheat, But i am a bread and pasta fiend at the moment, so I try for whole, minimally processed foods.


Crock pot....large turkey breast with salt and pepper, garlic powder., add a cup of broth. Let cook all day. One hour before serving, add a bag of mixed veg, mushrooms, whatever you like, half cup sour cream,salt, pepper to taste. Cook up some noodles or rice and serve.

Throw together meatloaf: 3# grd beef, 2 eggs, 1 cup oats, salt, pepper, Italian herbs, Worcestershire. Mix and put in baking dish. Bake at 350 for one hour. Throw in some foil wrapped potatoes at the same time and serve with a steam in bag veggie.

Chili if you can take it is easy and filling.... Brown some ground meat, add chili powder, cumin, garlic powder, s/p, 2 cans crushed tomatoes and two cans of any beans.

I know y DH loves leftover chili, so I make a triple batch and keep him happy for days!
post #7 of 43
African Peanut Stew- this is a vegan recipe, but seems to please all eaters.


1 onion, chopped
2 jalapenos, seeded and finely chopped (optional)
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons ground cumin
1/2 tsp. salt (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
2 1/4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
2 14.5 ounce cans chopped tomatoes
2 14.5 ounce cans chickpeas, drained and rinsed
1 pound green beans, cut in 1 inch pieces (fresh or frozen)
1 ½ cups vegetable broth
¼ cup natural peanut butter

Into the crockpot and let it cook until the potatoes are tender. Can be served over brown rice if you want it to feed more people/last longer.
post #8 of 43
Haven't tried this one, but looks like a fun variation- again, vegan.

Butternut Squash Coconut Chili

1 small onion, peeled and finely chopped
2 stalks of celery, chopped
2 carrots, peeled and chopped
2 medium apples, peeled and diced
2 cups of peeled + diced butternut squash
4 cloves of garlic, peeled and finely minced (or 1 tsp of garlic powder)
1 medium can of black beans, drained + rinsed
1 medium can of chickpeas, drained + rinsed
1 can (400ml) of low-fat coconut milk
2 teaspoons of chili powder
1 tablespoon of ground cumin
1 teaspoon of dried oregano
2 cups of vegetable broth
2 tablespoons of tomato paste
salt and pepper to taste
cooked basmati rice (optional)
chopped fresh cilantro, parsley or chives (for garnish)
shredded unsweetened coconut (for garnish)

Place all ingredients except the garnishes/rice in a slow cooker. Cook on high heat for 4 to 6 hours (or on low for 8 hours). During the last hour, taste the chili and season with salt and pepper. Add more chili powder as desired. Add a pinch of cayenne pepper if you like chill on the spicy side. In the last 45 minutes of cooking, open the lid to allow the chili to thicken. If the chili looks a bit dry, add a bit more vegetable broth.

Serve over basmati rice. Garnish with fresh herbs and shredded coconut.
post #9 of 43

OK, willsmomm green-lighted the bean dishes, so I'm jumping in!

 

This is among my favorite recipes to share because 1) it's ridiculously cheap, 2) it's healthy for most folks, 3) it's a crockpot recipe, so really easy, and 4) my picky-eating, mostly-white-foods-diet 5 year old loves it.

 

Crockpot Refried Beans

 

  • 1 onion, peeled and halved

  • 3 cups dry pinto beans, rinsed

  • 1/2 fresh jalapeno pepper, seeded and chopped

  • 2 tablespoons minced garlic

  • 5 teaspoons salt

  • 1 3/4 teaspoons fresh ground black pepper

  • 1/8 teaspoon ground cumin, optional

  • 9 cups water

\

  1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

 

I sometimes cut this recipe in half, since it makes 15 servings as written. But they do freeze well, and the beans can take you from family taco night to lunchbox burritos the next day to a creamy addition to tortilla soup or chili the following night. I have also brought these to many a La Leche League potluck as a dip, served with tortilla chips and pico de gallo sprinkled on top as a garnish. Big crowd pleaser for nursing moms and kids!

 

Link is here.

post #10 of 43
Quote:
Originally Posted by MarieHoney View Post
 

This isn't a whole meal, but it's crazy simple, delicious, and healthy:

 

Roasted Brussels Sprouts

 

Brussels sprouts (1/4 to 1/2 lb. per person)

olive oil

kosher salt

black pepper

 

Cut the ends off the Brussels sprouts and pull off any wilted or yellow outer leaves. Cut them in half, if you like. Toss them with the oil, salt, and pepper in a bowl. Spread out on a sheet pan and bake at 350 degrees for about 25 minutes (if you cut them) or 35 minutes if you left them whole. Shake the pan around at a couple of different points in the baking for them to roast more evenly.

 

Delicious. My younger son especially likes the salted, crispy "petals," the outer leaves that separate and roast to perfection.

 

We usually eat this with a whole roasted chicken and mashed sweet potatoes, though both of those take longer to make, so don't fit the other criteria well!

Yummmmmy! You just totally created a Brussels sprouts craving here...I normally don't eat them, but have been trying to figure out a good way to try them out! Thanks!! :)

post #11 of 43

One of our family's favorites: Tacos!  The kids all have varying tastes, 4 of us have to do GF/DF but DH doesn't, so it's super easy to just throw these together with whatever they want in it. You only have 1-2 pans and a cutting board to wash, and if you do paper plates - freakin' sweet on the cleanup!

 

1-2lbs ground beef (preferably grassfed)

And/Or

1 large can black beans

1 pkg taco seasoning for each lb or can (natural if possible, Bearitos, Simply Organic, etc)

Chopped lettuce, tomato, red onion, jalapeno, avocado, lime wedges etc. - go nuts!

Pre-shredded Mexican cheese

Salsa

Crunchy corn taco shells (preferably non-GMO)

 

Preheat oven to 350. While the beef is browning, beans are bubbling etc...shred some lettuce & chop veggies. Season the beef & beans according to directions. Throw some taco shells in the oven for about 4-5 min. Toss 'em on paper plates, load up accordingly, and munch down!!

 

Last time I put away 3 of these suckers...pretty good take considering the first trimester crud! :thumb

post #12 of 43

Could add my hamburger meatloaf recipe too:

 

Meatloaf:

2 lbs ground beef

2 eggs

2 tbsp. flour (GF all purpose or whatever you use)

2 tbsp. sweet pickle relish

1/4 cup ketchup

2 tbsp. finely chopped onion (or 1 tsp onion powder if you have picky kids)

4-6 oz diced cheddar cheese (optional)

 

Glaze:

1/2 cup ketchup

1/2 cup brown sugar

 

Preheat oven to 375. Mix together meatloaf, and press into a 9x4" loaf pan. Cover top with glaze. Bake for about 50-60 min, or until cooked through and glaze is bubbly. YUM!

post #13 of 43
These are great! I put rinsed, dry beans in the crockpot in the a.m. With 3x as much water (not kidney beans) with a bay leaf or two and cook them on low 6-10 hours. Toward the end, i add chili powder, cumin and garlic salt. I serve them for dinner over lettuce, tomatoes, tortilla chips, green onions, and maybe cilantro. Then I top that with salsa. The kids like ranch on there's. Easy! And a family fave.
post #14 of 43
Connie's BBQ Chicken
My friend Connie gave me this recipe a few months ago. Most things bbq sound discusting to me right now except for this recipe.

Mix together in a microwave safe dish. (Can also be done on stovetop.)
1/4 cup Brownsugar
2tbls onion powder
1cup ketchup
1/4 cup water
1/2 cup apple cider vinegar
1tbls worcestershire sauce
Microwave or heat all ingredients until warm. Mix well and poor over your favorite cut of chicken.
I do prefer to remove any skin.
Bake 20 min covered @ 375º then uncover top with 1/2 cup parm cheese and 1tsp oregano (optional, half the time I forget to do this and it is still delicious) and bake 15-20 min longer.
Serve with cheesey potatoes and your favorite veggie.
post #15 of 43
Ooooooo- barbecue chicken sounds yummy!
post #16 of 43

uuuuuuugh!  this thread haunts me.  i made nachos last night w/ chili.  but not for me.  i made french toast (dairy free one morning) for the last 2 days, not for me.  

i just feel so crummy that i've eaten some eggs..... and bubbly water.....

 

snotty, tired, hungry but not THAT hungry....

 

will return w/ a vengence when eating happens.

post #17 of 43

For MarieHoney's BSprouts... Add a little hot sauce when tossing in oil for Buffalo Brussels Sprouts

 

*Kale Chips

Preheat oven 350

Chop up kale, let it sit on paper towel for a bit to remove some moisture

Toss with EVOO and sea salt

Spread on baking sheet

bake 10-15 minutes

Curbs savory cravings every time (although not as well as Lays potato chips)

 

*Quinoa with Mushrooms & Spinach (a very not-exact recipe but the easiest of easy. Substitute everything for anything)

Quinoa 1 cup

Chicken Broth 8oz (or so)

1 container mushrooms chopped

few handfuls of baby spinach

Worcestershire sauce

grated parmesan cheese (the real stuff c'mon- not powder!)

salt/pepper

Makes 4ish servings

 

In large pot bring chicken broth to boil

add quinoa, lower heat to a simmer

While quinoa simmers, saute mushrooms (in lots of butter and a little dry white wine if you are me)

After quinoa simmers for 10 min or so, add spinach and sauteed mushrooms (may want to add a little water)

let it all simmer for a few min while you add a few dashes of Worcestershire, and salt and pepper to taste

finally add parmesan cheese to your heart's content

FULL of great baby growing nutrients! Would be yum with some chopped up chicken breast thrown in the mix too!

post #18 of 43
Quote:
Originally Posted by HouseofPeace View Post
 

uuuuuuugh!  this thread haunts me.  i made nachos last night w/ chili.  but not for me.  i made french toast (dairy free one morning) for the last 2 days, not for me.  

i just feel so crummy that i've eaten some eggs..... and bubbly water.....

 

snotty, tired, hungry but not THAT hungry....

 

will return w/ a vengence when eating happens.

:Hug  Hope you find something that sounds appealing soon!!

post #19 of 43
Quinoa Salad

1 cup quinoa
1 1/2 cup water
Pinch of salt
Pour quinoa into a saucepan, toast quinoa over medium heat until it smells toasty and begins to pop alittle.
Add the water, bring to a boil, reduce heat and cook uncovered 20min. Set aside to let cool.

Meanwhile make the dressing, in a medium sized bowl whisk together
1-2 cloves garlic minced
1/4 cup fresh squeezed lemon juice
2TBLS olive oil
2TBLS Soy sauce.

Add to this
1carrot chopped
1/3 cup flat leaf parsley minced (otp) can use any herbs
1/4 cup sunflower seeds lightly toasted.

Add quinoa to mixing bowl with dressing and vegies.

I often make this for lunch, but we also really like it with salmon on top. Broiled or grilled. You could also do this with tofu, mushrooms, roasted veggies, sauteed spinach, the options are endless.
post #20 of 43

These are a favorite around here. --

Delicious and Healthy Sweet Potato Burgers

2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
1 cup cannellini beans (rinsed and drained if canned)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour (or all-purpose, wheat, etc)
1 large egg, lightly beaten
1 1/2 tsp smoked paprika, 1 tsp onion powder, salt, pepper, cumin
olive oil for pan
1 avocado, sliced

4 whole wheat buns

 

Pierce potatoes (I normally use 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh. (Alternatively, you can bake them for 45 minutes at 400, which is what I normally do.)

 

In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.

 

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.

 

recipe originally from howsweeteats.com

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