Super Moms Secrets For Quick, Healthy Recipes
It seems everyone today is looking for quick, healthy recipes they can use for their family. However, they seem to be somewhat difficult as usually recipes be either quick or healthy, but rarely both! But since so many people are working outside the home and are finding their schedules crammed with so many other activities and responsibilities even when they’re not working, finding quick, healthy recipes is a priority for many. No one has the time or the desire to stand over the sink chopping vegetables and no one has the time to wait for a dinner that takes hours to fix.
Interestingly enough you can come up with your own quick, healthy recipes simply varying the ingredients of your favorite recipes or by learning how to cook properly with different types of kitchen tools and gadgets.
As an example, when you use a rotisserie you can find quick, healthy recipes for just about any type of meat you might want. By having it cook on the rotisserie you’re having the grease and fat drip away from it rather than having the meat cook in its own fats. By using some marinades or seasoning mixes you may find that your main dishes come out much tastier this way then they ever did before and you don’t need to use fats to add flavor to your dishes. As a matter of fact, these quick, healthy recipes for your main dishes aren’t even really recipes but just better and healthier ways of preparing your meats so you don’t even need to follow instructions from a cookbook.
Some other ways of coming up with your own quick, healthy recipes is to reduce the amount of sugar you use to cook with when making desserts and other items. If you bake from scratch, try using applesauce as a sweetener or reducing your sugar by one-third. Use reduced fat mayonnaise or salad dressing; you don’t need to go with fat free completely as this might be too much of a change for you, but by just reducing fat and sugar you can come up with some great quick, healthy recipes that are still very palatable to you and your family. You can also cut back just a little bit to start with and then gradually work your way up to how much you want to reduce your sugar and fat content overall.
Sneak vegetables into your cooking whenever you can; this is how quick, healthy recipes are created in a professional kitchen. If you make meatloaf, add some chopped peppers and onions. Do the same when cooking soup - add additional chopped carrots, onions, and anything else your family enjoys. Slip some spinach into an omelet. These are all easy and quick tips but you would be surprised how often people ignore these tips when cooking. Making up your own quick, healthy recipes simply means being creative with your ingredients and your methods.
Of course it does no good to come up with these quick, healthy recipes if you and your family never actually eat the things you cook this way. Get into the habit of having a small salad or bowl of vegetable soup before each dinner and lunch. This doesn’t need to be a huge bowlful; just a few small bites before your main meal can make a tremendous amount of difference. You can also schedule what days you’re going to have your quick, healthy recipes and then save your special treats and indulgences for the weekend or another special time. Make sure the family knows that Monday is healthy night, Tuesday you’ll have what you want, Wednesday is another healthy night, and so on.
And get your family involved in coming up with and creating quick, healthy recipes. If the kids are busy in the kitchen they’re more likely to want to eat what they’ve prepared. You don’t want them to use dangerous knives and other equipment but they can certainly work with measuring and things such as this.
TRIPLE CHOCOLATE CAKE
1 Duncan Hines devils food cake mix
1/4 c. oil
1 1/4 c. water
2 eggs
1 sm. pkg. chocolate instant pudding
1 c. chocolate chips
Grease and flour 13 x 9 inch pan. Bake at 350 degrees for 35 to 40 minutes.
PUMPKIN CHEESECAKE
–CRUST:–
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)
–FILLING:–
4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts
Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely. NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.
LEMON CREAM CHEESE FILLED CAKE
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter or margarine, softened
3 eggs
–FILLING:–
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut
–GLAZE:–
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar
In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan. Spoon batter into pan. In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling. Combine all glaze ingredients and stir until smooth. Drizzle over cake.
ALMOND POUND CAKE
Thinly sliced almonds
1/2 c. butter
1/2 c. Crisco
2 c. sugar
6 eggs
2 c. flour, sifted
2 tsp. almond extract
–GLAZE:–
1 c. sugar
1/4 c. water
2 tbsp. almond extract
CAKE: Preheat oven to 325 degrees. Generously grease a large tube pan. Press almonds onto sides and bottom and set aside. Using mixer cream together butter, Crisco and sugar. Add eggs, one at a time, continuing to beat. Gradually add flour and almond extract. Beat at high speed until butter is fluffy. Pour into pan. Bake for 1 hour. GLAZE: Boil sugar and water for 1 minute. Remove from heat. Add almond extract. Pour over lukewarm cake. Leave cake in pan until it has cooled completely.
SOUR CREAM CHOCOLATE CAKE & FROSTING
–CAKE:–
2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted
–FROSTING:–
1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla
CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes. FROSTING: Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.
HUMMINGBIRD CAKE
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 c. bananas, chopped
1 c. nuts, chopped
1 tsp. cinnamon
1 1/2 c. Crisco oil
3 eggs
1 (8 oz.) can crushed pineapple
(include juice)
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very moist. Makes a big cake. Very good.
SWEET POTATOES WITH APPLES
5 medium sweet potatoes
3 apples (such as Granny Smith) peeled & cored, cut in wedges
1/4 teaspoon Ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup Maple flavored syrup
2 tablespoons butter, melted
1/4 cup pecan pieces
Generously grease the bottom and sides of the slow cooker/Crock Pot with butter or margarine.
Peel sweet potatoes; cut into 1/2″ slices. Place on bottom of slow cooker/Crock Pot. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter. Cover and cook on low about 4 hours or until potatoes are tender. Sprinkle with pecans the last 30 minutes.
Serves 4 to 6.
SWEET POTATO AND PINEAPPLE PUDDING
3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained
1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 T. margarine or butter, cut in cubes
3 eggs, slightly beaten
1 t. ground cinnamon
1/2 t. nutmeg
Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender. Serve hot or at room temperature.
NOTE: This dish may appear to be curdling, however it will come together toward the end of the cooking.
Serve 10 - 12. (This was for the 5 quart model).
SWEET AND SOUR KIELBASA
* 1 pound kielbasa
* 1 (10 oz.) jar red currant jelly
* 1/2 (5 oz.) jar golden spicy mustard (add whole jar for more spicy)
Cut kielbasa to bite-size pieces. Add to boiling water. Boil 8 to 10 minutes; poke with fork to release grease from meat. In slow cooker/Crock Pot, melt jelly on low heat. Add mustard. When kielbasa is done boiling, rinse, then add to slow cooker/Crock Pot mixture. Coat all of the meat. Simmer for 1 hour or more on low.
SLOW-COOKED CORN PUDDING
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped fresh tomato
1 16 oz can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more.
In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart Crock Pot (or a souffle dish which fits in a larger Crock Pot) and pour the mixture in. Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.
SAVORY SALSA-CORN CAKE
* 2 boxes corn muffin mix, (8 oz each)
* 1 can creamed corn, (15 ounce)
* 2 eggs
* 1/2 cup sour cream
* 1 can chopped green chiles, (4 ounces) undrained
* 2 tablespoons soft margarine
* 3 to 4 Tbs chunky salsa
In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine. Whisk together until well combined. Add corn muffin mix, stirring well to combine. Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter. Pour batter into the slow cooker/Crock Pot. Spoon salsa over the top and cut into the batter. Cover and cook on high for about 2 1/2 hours. Turn heat off and let
cool with lid ajar, for about 15 minutes. Loosen sides with a knife and invert onto a large plate. If a little of the top sticks to the bottom of the pot, dollop a little salsa on the top, or decorate with sour cream and chopped green onion.
Delicious side dish!
Serves 6 to 8.
SALMON BAKE IN CROCKPOT
* 3 cans Salmon, 1 lb each
* 4 cups Bread crumbs, soft 10 slices
* 1 can Tomatoes in puree, 1 lb.
* 1 Green pepper, chopped
* 3 teaspoons Lemon juice
* 1 can Cream of onion soup, cond.
* 2 Chicken bouillon cubes, crushed
* 6 Eggs, well beaten
* 1 can Cream of celery soup, cond.
* 1/2 cup Milk
Grease removable liner well. Combine all ingredients, except celery soup and milk, in removable liner. Place liner in base. Cover and cook on low 4-6 hours or auto for 3 hours. Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as sauce for salmon bake.
INDIAN PUDDING
* 3 c. milk
* 1/2 c. cornmeal
* 1/2 tsp. salt
* 3 eggs
* 1/4 c. light brown sugar
* 1/3 c. molasses
* 2 tbsp. butter
* 1/2 tsp. cinnamon
* 1/4 tsp. allspice
* 1/2 tsp. ginger
Lightly grease crockpot. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.
CROCKPOT MEATBALLS
* 2 pounds Hamburger
* 1 cup Breadcrumbs
* 1 each Egg
* Grated Parmesan cheese
* Parsley and oregano
* Onion and garlic powder
* Milk
* 1 can Beer
* 1 bottle Ketchup, regular size
Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs.
Mix ketchup and beer in the Crock Pot and start to heat. You can put the raw meatballs into the sauce and simmer for several hours.
I like to bake the meatballs first to get out most of the grease.
CROCKPOT CREAMY SPINACH N0ODLE CASSEROLE
Served alongside baked or roasted chicken, this delicious side dish will please every person at your dinner table. Feel free to use low-fat sour cream and cottage cheese or increase the amount of hot sauce! Makes approximately 5 side servings.
8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt
-Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.
-Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined.
-Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.
CROCKPOT CHEESE DIP
* 2 lb. Velveeta cheese
* 2 cans Rotel tomatoes and chilies
* 1 can cream of mushroom soup
* 1 sm. jar picante sauce
* 1 tsp. garlic powder
* Dash of Worcestershire
* 1 lb. premium ground beef
* 1 med. onion, chopped
* 1 lb. sausage
Mix all of the liquids and cheese together in a Crock Pot set on low until the cheese melts. While this is cooking, brown meats and chopped onion. Drain grease off of meats and add spices, then add to Crock Pot and stir. Cook on low 2 to 4 hours, keep on low to serve with chips and crackers.
CROCKPOT ALMOST LASAGNA
1 box rotini (or ziti), any fun, flavorful pasta will do
2 - 28-oz jars pasta sauce(one with tomato chunks works well)
1 egg
1/2 lb ground beef
1/2 lb sausage
2 tbsp olive oil
1 C. parmesan cheese
1/2 C italian breadcrumbs
1 bag mozzarella cheese
16-20 oz. ricotta cheese
2 eggs
1 C. parmesan cheese
1 1/2 tsp. parsley flakes
dash salt & pepper
Grease crock-pot, or spray with non-stick cooking spray. Cook rotini according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together parmesan cheese, breadcrumbs, egg, 1/2 bag mozzarella cheese, and browned meat. Can sprinkle lightly with garlic
powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt & pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover, and cook on low 4-6 hours.
CHILI
2 lbs. ground beef
1 lg. onion
1 lg. green pepper
1 lg. jalapeno pepper
Chili powder to taste
Garlic salt to taste
Salt to taste
Pepper to taste
Sugar to taste
2 cans crushed tomatoes
1 can tomato puree
1 can kidney beans
2 cans chili hot beans
Brown beef. Saute chopped onion and green pepper in grease. Mix beef, onion and green pepper. Add spices; let stand 1 hour. Add tomatoes, tomato puree, beans; cook in Crock Pot all day. Best if refrigerated and warmed the next day.
Stuffed Fresh Ham
12 pounds fresh ham — (12-18 lbs) with pockets cut into it for stuffing
8 Italian sausage links — or more
Put ham into a roasting pan and surround with water. Cook in oven at 400 degrees F for 2 hours. Remove.
Strip casings from the sausage and stuff the ham with the un-cased sausage. Add more water to pan if needed. Return ham to oven and cook for 1 hour more. When ham is done , drain off juice from the pan and put into a small pot. Place in refrigerator for 30 minutes. remove from refrigerator, skim off the grease that has formed and use for a gravy base.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1828 Calories; 122g Fat (61.6% calories from fat); 171g Protein; 1g Carbohydrate; 0g Dietary Fiber; 481mg Cholesterol; 1160mg Sodium. Exchanges: 23 Lean Meat; 11 Fat.
Impossible Cheddar And Broccoli Appetizers
10 ounces Frozen chopped broccoli*
8 ounces whole-kernal corn — drained
1/4 cup Onion — chopped
1/2 cup Walnuts — coarsely chopped
1/2 cup Milk
1/4 cup Butter — melted
2 Eggs
1/2 cup Bisquick. baking mix
1/4 teaspoon Garlic salt
1 cup Cheddar cheese — shredded
*Thaw and drain the broccoli. Heat oven to 375. Grease a 9×9x2″ pan.
Mix broccoli, corn, onion and walnuts. Place in pan.
Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high.
Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes.
Cut into triangles or squares. Makes 30 appetizers.
Barbecue Cups
1 Can biscuits (10)
3/4 Lb. ground beef
3/4 C. Kraft barbecue sauce
3/4 C. Cheddar cheese — grated
Spray Pam on muffin pan. Brown ground beef (add onion or green pepper if you like). Drain off grease and add barbecue sauce and let simmer. Put biscuits in pan to make a cup. Spoon in ground beef and top with cheese. Bake 10 to 12 minutes at 400 degrees.