Easy Meal Ideas

Cooking and Baking by Me: Classic Dinner Rolls

Nov 13, 2017

Classic Dinner Rolls

2 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine Directions

COMBINE 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water, and butter until very warm (120º to 130ºF). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. *

DIVIDE dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.**
BAKE in preheated 375ºF oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

*For rest period, it is not necessary for the dough to double in size

**For a higher roll, I suggest allowing the rolls to rise longer than 30 minutes(maybe 45-1hr) with a pan of boiled water underneath the pan. Do allow to over-rise.

Recipe: Classic Dinner Rolls

Recipe: Blue Apron, Spiced Chicken Souvlaki from Blue Apron

Oct 25, 2017

Disclaimer: this is a nonsponsored post. All opinions shared are my own.

*this post includes an affiliate link which means I will receive a commission if you click and sign up for the service*

This is the recipe for my Meal #2 with Blue Apron. It was very tasty and full of flavor with the added spices. The potatoes were a nice addition to the main course however I think it was too many carbohydrates for one meal. My only issue with the meals is the fact they are for 4 servings. I wish there was a meal plan for 2 servings. If I have leftovers I only like them for two days maximum. I was able to stretch the meal by taking it for lunch

Ingredients

12 Boneless, Skinless Chicken Thighs
4 Pocketless Pitas
1/2 cup greek yogurt
3 cloves of garlic
1 lemon
1 pound of russet potatoes
1 Romaine Heart
1 Red Onion
1 Bunch Mint
2 Tablespoons Tahini
2 Tablespoons Za’atar

Instructions

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut each half into 3 equal-sized wedges. Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Peel and mince the garlic. Cut off and discard the root end of the lettuce; thinly slice the leaves crosswise.
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, skin sides down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the potatoes roast, in a medium bowl, combine the yogurt, tahini, half the mint (tearing just before adding) and the juice of all 4 lemon wedges; season with salt and pepper to taste
While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.
While the potatoes continue to roast, add the garlic and onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 4 minutes, or until browned and softened. Remove from heat and season with salt and pepper to taste.
While the garlic and onion cook, carefully place the pitas directly on the oven rack. Toast 2 to 3 minutes, or until warm and pliable. Remove from the oven and transfer to a serving dish. Transfer the cooked chicken to a cutting board and thinly slice. Divide the lettuce, sliced chicken and cooked garlic and onion between the toasted pitas. Serve with the roasted potatoes and tahini-yogurt sauce on the side. Garnish with the remaining mint. Enjoy!

Recipe credit: Blue Apron, Spiced Chicken Souvlaki

If you’re interested in learning about other meal delivery services, Checkout the Meal Delivery Reviews to see which is best for you?

Dessert – Chocolate Chip Brioche Bread Pudding Whipped Cream & Berries

Apr 24, 2017

*this post contains an affiliate link and I will receive a commission if you click and purchase*

*items received free of charge for review and recipe purposes only. All opinions shared are my own*

Dessert Chocolate Brioche Bread Pudding

For a quick dessert, I whipped together ingredients on hand for my first bread pudding. This was perfect for a July 4th dessert. I received Brioche Bread with chocolate chips from St.Pierre Bakery and was up for the challenge of finding ways to eat every morsel of the bread shipped to me.

Bread is my number one guilty pleasure and then you serve any type of French bread and I can’t resist the temptation. I know I have gained a few pounds in a couple of days.

The chocolate chip brioche bread is filled with layers and layers of buttery sweetness in every bite. The chocolate chips add another level of sweetness for a perfect bread pudding. Bread pudding is even better with homemade whipped cream and fresh berries! I did add cinnamon and nutmeg for added spice to the milk before I blended with the eggs.

recipe credit: NY Times

The remaining recipe found here

INGREDIENTS

2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
⅓ cup sugar
Pinch salt
½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten

PREPARATION

Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar, and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.

My Quick Recipe for Whipped Cream (chill bowl and mixer beaters in freezer a few minutes before making)

1/4 cup heavy whipping cream

1 tsp of ground cinnamon

1/2 tsp of vanilla flavor

1/4 cup of sugar

Fresh berries

Add all ingredients to the bowl, start mixing on low and gradually increase speed as you tilt the bowl and peaks begin to form.

Dessert- No Bake Oreo Cheesecake with this Easy Recipe

Mar 24, 2017

Are you looking for a yummy summer dessert? Well, look no further because this requires no oven and only five ingredients. It is the Oreo No Bake Cheesecake. It is kid approved in my home and literally vanishes within hours! It’s so easy you may have your kids make it by themselves. If you have a potluck or July 4th bbq it is a perfect dessert. How can you go wrong with a dessert that has cream cheese and Oreos. I real time saver was purchasing the Oreo pie crust vs. making the pie crust. This is the recipe shared with me. Enjoy my pictures. Happy Making!!!!!

If you have a potluck or bbq it is a perfect dessert. How can you go wrong with cream cheese and Oreos? A real time saver was purchasing the Oreo pie crust vs. making the pie crust. Below is the recipe shared by one of my friends. Click link below to see full recipe. Enjoy my pictures. Happy Making!!!!!

Summer Dessert: No Bake Oreo Cheesecake

1 Oreo Crust (or store bought)
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla

You can find the remaining recipe from link below.

recipe credit

Empanada Recipe and Pastry Fork Review

Mar 20, 2017

*this post contains an affiliate link which means I receive commission if you click and purchase*

Empanada Recipe and Pastry Fork Review

I used this recipe a few years ago and loved the empanadas. As with a few recipes, I tweak it a bit to fit my taste. I omitted the curry powder and dried thyme. Substituted nutmeg for allspice. Also, used ground turkey instead of ground beef. The recipe credit: FoodNetwork.com

Empanada Fork Review

The best part of the recipe was receiving the Empanada Fork for review from Hipatia Lopez, CEO and Inventor of HL Unico LLC. She reached out on Instagram and asked if I would be interested in reviewing her product. The Empanada Fork is very durable, the sturdy handle makes it easy to grip and seal the empanadas. In years past, I used the tines of a fork. I am so excited to have a new kitchen utensil that makes cooking easy. Find out more at www.empananadafork.com

*Product was received free of charge. All opinions shared are my own.

Recipe: Bay Ridge Empanadas

1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 pound ground beef
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon allspice
1/4 teaspoon dried thyme

Recipe Credit : Sunny Anderson’s Bay Ridge Empanadas

Food: DIY Meal Ideas for Breakfast, Lunch and Dinner

Mar 17, 2017

Food: Meal Planning 101

I really want to get organized with our schedules. I am hoping to get organized on Sunday by organizing all clothes for the week, making all lunches the night before, dinner preparation in the freezer, homework, bedtime and then hit REPEAT!!!

Shopping for Groceries

I have organized in my mind that freezing meals will save money and prevent weekly trips to the grocery store. Also I am going to try grocery delivery to save time and preserve my weekend. The Giant supermarket offers PEAPOD, which allows you to order online and schedule delivery time and day. I tried them about 3 years ago and the I was very pleased with the service. The delivery was on time, driver was professional and I was very impressed with the quality of the food.

Grocery delivery through PEAPOD, easy you shop online, schedule delivery and driver shows and unloads. If you have a shopper card you can automatically link to your account. The site is set up where you can save and can come back to finish your order.
Freezing meals to cover Sunday to Thursday, Friday and Saturday is potluck

I am all about budgeting and buying their lunch is allowed one day a week. After having my 8 year old buy lunch for 2 weeks what started out as $15.00 per week actually cost me $40.00 for two weeks.

The kids were tasked with writing down their lunch preferences so I know what to include on the grocery list and they are more likely to be happy or at least I hope. I also told them they are to pick and prepare if possible dinner for Friday and Saturday night.

Breakfast Menu

A few breakfast ideas

Breakfast burritos (eggs, bacon(or turkey sausage), potatoes, whole wheat tortillas)-freezable
Petite Quiches(eggs, bacon(or turkey sausage), cheese, freezable
Frittata (spinach, tomatoes, cheese) -slice and freeze
Plain oatmeal with fruit, cinnamon, brown sugar
Drinkable yogurts
Frozen waffles/french toast sticks

Lunch Menu

I have a few challenges with lunch as I no longer buy cold cuts and the kids have no access to heat up their lunch. A thermos was never successful for me when my daughter took food in it. How many days can anyone eat a PB&J? I found the more buy-in the kids have with any meal planning the less likely they are to be unhappy. I’m finally going to buy a Pack-It lunch tote for my 8-year-old and the teen will brown bag it for high school. I asked the kids to come up with a lunch menu to make planning a little easier. The teen came up with fruits, vegetables, snacks and a sandwich. Just typical of the teen to not give details. The biggest challenge is my 3rd grader, she wants a variety however her palette is limited. She is not willing to try new things.

Here is one of the links I found on Pinterest. It is a great resource for ideas on building a lunch menu even for picky eaters.

Freezable Dinners

Some ideas which will plan out for a few weeks worth of meals for dinner

Tacos, Ground Turkey
Salmon Croquettes
Lasagna with ground turkey(I can sauté spinach and hide in the filling)
Turkey Meatballs in marinara sauce
Turkey Sliders
Sloppy Joes with ground turkey(The Neely’s recipes is my favorite, Spenser’s Sloppy Joes)

I plan to use frozen veggies and a quick starch side dish to balance out every meal. My fingers are crossed that this will shave off a nice chunk of time from our evening and alleviate the stress of having a healthy dinner. Friday and Saturday will be the potluck and the kids get to plan those meals.

Buttermilk Pancake Recipe – National Pancake Day

Mar 1, 2017

Every day should start with breakfast and these are hands down the best pancakes..It will make you drop the mix in the box. I found the recipe on AllRecipes.

Ingredients

5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour

5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar

Directions

In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Superbowl Recipe – Yummy Hoagie Dip, Best Dip for a Party

Feb 3, 2017

*The recipe below is if you prepare the day before serving.

SUPERBOWL RECIPE- HOAGIE DIP

INGREDIENTS

1/2 pound cooked ham
1 teaspoon oregano
1 teaspoon Italian Seasoning
2 tablespoons mayonnaise
1 small, onion
2 medium tomatoes, remove seeds
1/2 head of lettuce
1/2 pound provolone cheese
1/2 pound hard salami
2 French baguettes, sliced
INSTRUCTIONS

Chop ham, salami, and provolone cheese into small pieces. Set in a large bowl.
Chop lettuce. Add mayonnaise, oregano and Italian seasoning. Mix well and store in a refrigerator.
Chop onion. Store in a storage bag and refrigerate.
Chop tomatoes and remove seeds to eliminate excess water in the dip. Store in a storage bag and refrigerate.
Before serving, add the onion and tomatoes. If needed, add additional mayonnaise. Sprinkle top with additional oregano and Italian seasoning according to your taste

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Appetizer My DIY Loaded Tortilla Chips, Superbowl Foodie Idea

Feb 3, 2017

Appetizer Loaded Tortilla Chips

This is a simple DIY appetizer recipe with my favorite ingredients:

Chipotle Mexican Grill tortilla chips. These are my favorite chips because they are made fresh, perfectly salted with a hint of lime.
Seasoned Grilled Chicken (or meat of your choice)
Taco Shredded Cheese
Pico de Gallo
Guacamole
Black Beans
Jalapenos/Chipolte Peppers
Sour Cream

Use a microwaveable plate, add chips, Grilled Chicken, Taco Shredded Cheese, Taco Shredded Cheese

Microwave for 45 secs to 1 minute until cheese starts to melt. Top with salsa, and/or guacamole, peppers and a dollop of sour cream.

Recipes for Easy Kids Meals for the Junior Chefs in Your Kitchen

Mar 27, 2016

Recipes for Easy Kids Meals

My full-time work schedule leaves our evenings a bit crunched for time with after school activities, homework, and dinner. I have tried meal prep, however, it was very short lived as I can no longer commit every Sunday. One of the biggest challenges at mealtime is finding good recipes my kids will love. Here are a few recipes I am willing to try for my picky eaters. These look easy enough for the kids to prepare by themselves which is a time saver for me to get some other evening tasks completed. I really love the combination of ingredients that delivers a balanced dish.

Turkey Taco Skillet

Turkey and Cucumber Salad Wraps

Grilled Cheese

Granola Yogurt Parfait