As a mom who works full-time and is a full-time college student, making dinner for my kids can be a dilemma. Im always trying to find recipes that are fast to prepare and healthy, but of course they also need to be delicious! Ive compiled a weeks worth of healthy meals for busy moms that take the guesswork out of dinner time. Youll be making fast meals that are good for your kids, but will also leave them asking for seconds in no time.
Monday- Potato Carrot Soup with Goldfish Croutons
The first recipe is a delicious addition to any cold winter night. Serve it prior to dinner or for lunch, either way youre kids will be licking the bowl after this soup! Youll be amazed at how easy it is to make and just how little time you need to prepare it. You could also prepare it on a Sunday and freeze it for the upcoming week, when youre ready to serve it just microwave and enjoy!!
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely diced (1/2 to ¾ cup)
- 2 to 3 stalks celery, finely diced (about ½ cup)
- 4 cups all-natural chicken broth (one 32-ounce container)
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces (about 5 cups)
- 2 medium carrots, peeled and grated (about 1 cup)
- 2 sprigs fresh thyme
- 1 cup frozen corn kernels, thawed
- 1/2 cup shredded reduced-fat Cheddar cheese
- Salt and freshly ground black pepper
- Whole grain fish crackers for garnish (about 9 per bowl)
1. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and celery and cook, stirring frequently, until the vegetables are soft, about 8 minutes.
2. Add the broth, potatoes, carrots, and thyme. Stir to combine. Raise the heat to high, cover, and bring to a boil. Reduce the heat and cook at a low boil, uncovered, until the potatoes are soft, about 15 minutes.
3. Remove the thyme. Use an immersion blender to puree the soup (or let cool slightly, transfer to a blender, and puree in batches).
4. Add the corn and cheese and stir until the cheese melts. Season with salt and pepper to taste. Serve in individual bowls and top with the Goldfish.Nutrition Information per Serving (1 cup): 230 calories, 5g fat (1.5g saturated), 520mg sodium, 39g carbohydrate, 5g fiber, 8g protein, 70% vitamin A, 60% vitamin C, 10% calcium, 10% iron
Tuesday- Turk-Mex Skillet Supper
Our next recipe comes straight from my kitchen . Its my favorite meal to make when Im in a rush because you use just one pan and the ground turkey cooks fast.
1 lb Ground Turkey
1 cup chopped onion
1 can (14 oz) tomatoes, not drained
1 Tbsp chili powder
1 1/2 cups/ cooked brown rice
1 cup shredded lettuce
1 cup low fat shredded cheese
First of all, before gathering any other supplies, put the rice on to cook.
Brown the turkey and onion together in a skillet. Drain any fat.
Add the tomatoes and chili powder.
Cook over medium heat, stirring to break up the tomatoes.
The rice should be ready! Stir the cooked rice into the skillet.
Reduce heat to low, cover, and simmer for about 5 minutes, until heated through, and any liquid is absorbed.
Spoon into individual bowls.
Top each bowl with lettuce and cheese.
Wednesday- Healthy Baked Chicken Parmesan
A great healthy take on the traditional Chicken Parm Dish, only with this version you wont be left feeling guilty afterwords!!
Preheat oven to 350F/175F.
1/2 cup I cant believe its not butter, melted
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 cup dry bread crumbs
1 cup grated Parmesan cheese
2 Tbsp dried parsley
8 chicken breasts, boneless and skinless
In a shallow bowl, combine the butter, Worcestershire, and garlic powder.
In another shallow bowl, combine the bread crumbs, Parmesan, and parsley.
Dip each chicken piece into the butter mixture, then into the crumb mixture.
Place the chicken in a single layer in a baking pan.
Bake for about an hour, or until no longer pink inside.
Thursday- Steak Fajitas
Who doesnt love fajitas night? My kids love this recipe and its so simple to make. Before you leave for work marinate the steak and put it in the fridge for a tender and tasty meat.
1 lb. top sirloin steak, 1 inch thick
1/3 cup lime juice
1/4 tsp. salt (optional)
1/2 tsp. garlic powder
1/4 tsp. pepper
1 tsp. dried oregano
1 tsp. chili powder
8 whole wheat tortillas, 6-inch size
1 cup each: shredded lettuce and chopped tomato
1/2 cup sliced green onion
1 oz. grated, low fat cheddar cheese
Trim steak and place in a shallow bowl. Mix marinade ingredients and spread on both sides of steak. Refrigerate for 6-8 hours, turning halfway through marinating time. Drain marinade and discard. Broil or barbecue steak about 2-3 minutes on each side or until desired doneness. Carve cross grain into thin slices. Heat tortillas in microwave or in a non-stick skillet. To serve, divide the meat, lettuce, tomato, onions, and cheese over 8 tortillas.
Friday- Quick and Easy Lasagna
Whoever said lasagna was an all day ordeal has never tried my quick lasagna. Youre kids will be requesting this every Friday night.
4 cups of Pasta Sauce
2 cups low fat Ricotta cheese
1 cup low fat cottage cheese
2 Tbl. dried parsley
1 tsp. chopped garlic
4 oz. grated, part skim mozzarella cheese
3/4 lb. uncooked lasagna noodles
1/4 cup Parmesan cheese
1/3 cup orange marmalade 1/3 cup hot barbecue sauce
Preheat oven to 350 degrees. Spray a 9-inch by 13-inch pan with non-stick coating. Mix Ricotta cheese, cottage cheese, parsley, and garlic. Pour 1 cup of sauce in bottom of pan. Arrange 1/3 of the noodles in the pan so that they touch but do not over lap. Spread 1/2 of the cheese mixture over the noodles. Top with 1/2 of the mozzarella cheese. Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the mozzarella cheese. Add another cup of sauce, another layer of noodles, and the remainder of the sauce. Sprinkle with Parmesan cheese. Bake, covered tightly with aluminum foil, for one hour.
Saturday Spicy Orange Chicken
We all love the taste of Chinese food, but now you can make it at home with out all that extra grease.
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 pounds chicken pieces
Salt and pepper, to taste
Preheat oven to 350 degrees F.
Combine marmalade, barbecue sauce, Worcestershire sauce and lemon juice, mixing well. Place chicken skin side up in a 9 x 13-inch baking pan lined with aluminum foil. Sprinkle with salt and pepper. Pour sauce over chicken and bake one hour, basting occasionally.
Increase heat to 400 degrees F and bake 15 minutes longer.
Sunday- Moms Meatloaf
As far back as I can remember the smell of Moms meatloaf always produced a sense of comfort. Now you can make this healthy version in less than an hour.
3/4 cup skim milk
2/3 cup finely crushed saltines
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
Dash of pepper
1 1/2 pounds lean ground beef
1 cup low fat ketchup
1 teaspoon Worcestershire sauce
In a large bowl, beat eggs. Add milk, saltines, onion, salt, sage and pepper. Add beef and mix well. Shape into a 9 x 5-inch loaf in an ungreased shallow baking pan. Combine remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350 degrees F for 60 to 65 minutes or until no pink remains; drain.
Let stand 10 minutes before slicing. Serve with remaining sauce.
Now you have a weeks worth of healthy recipes that will satisfy your family and help you get dinner on the table faster. Check back for even more great family friendly recipe ideas!