Friday Freebies: Easy Meals for Busy Days Ebooks

     This week was a crazy one for me and our family.  I can't believe all the activities were packed this week as if there's not tomorrow.  The CCD classes for the 3 kids just started.  Then I  have to attend 3 Back to School Nights. Plus the first Cub Scout meeting took place. By yesterday afternoon, poor Child #3 barely have enough energy for his usual Karate lessons. Oh, did I mention that each kid has at least 2  homework every night to be submitted the following day? 

        It was the type of week were Take Out or the Drive Thru could have been my BFF.  Sadly, as a food allergy family, that option is no longer on the list.  

      The good news is that, we made it!  Yes, it's Friday already.  With a little help from the rice cooker, microwave, crock pot and trusted easy recipes, we were able to breeze through this chaotic 5 day spree without the kids complaining of hunger.  Why do they have to eat so much anyway?  

       So today, I compiled a list of free downloadable ebooks that you will find really handy when you have a really busy week.  The recipes here require little prep time and are easy to follow.  With more than 100 recipes to choose from, I'm sure you'll not hear the words "that again"  from the picky eaters. 

        Hurry up and get the ebooks now before the price changes.  

        TGIF

- Roz           

         

(Note: This post contains affiliate links.  See my full disclosure here.)

                    

Chicken and Pesto Spooky Pasta

        Hello Friends!  It's been a while since I posted a recipe right?  To those who are following me on Instagram, thank you for reminding me. 

 

        Since we are celebrating Halloween, I decided to share with you my kids' favorite spooky food.   Funny thing is, I never imagined it as something freaky or even a Trick or Treating dinner staple.  It is pesto sauce for crying out loud! 

 

         I can still remember the first time they saw this dish.  They were so amazed because I was able to make a really "Spooky Pasta".  Was that even a compliment?  Anyway, the color definitely caught their attention and imagination.  The basil and spinach combo gave it a milder taste that the kids enjoyed.  If you have a "veggie - phobic" one just like my Child #2, don't even mention what the ingredients are.  The name "Spooky Pasta" can do the trick.  Green Eggs and Ham anyone?

 

         This kid friendly dish is very easy to prepare and all the components can be made ahead of time. As you may know, pesto can be frozen and so is cooked chicken.   So it is basically a reheat and serve type of dish.  Just make sure that your pasta is al dente to prevent it from being mushy.  Since it is also good at room temperature, it is an excellent lunch box idea.  Oh, did I mention that it's healthy too?     

 

        Happy Halloween!

 

- Roz

Ingredients:

1 lbs. cooked gluten free spaghetti
1/2 lb. chicken breast cut in to 1 inch cubes
1 1/2 tsp. extra virgin olive oil
1/4 cup pasta water (water used to cook the pasta)

Pesto:

1 tsp. minced fresh garlic (about 3 big cloves)
1 cup fresh basil leaves
1 cup fresh baby spinach
1/2 cup extra virgin olive oil (used the best that your budget can allow)
2 tsp. salt
1 tsp. ground black pepper
2 Tbs. canned cannellini beans (rinsed)
1/2  cup Daiya cheddar style cheese (if you can have dairy, use parmesan cheese)

1. Excluding the olive oil, put all the pesto ingredients in a food processor or blender.
2. With the machine running, slowly drizzle the olive oil. 
3. Once everything is well incorporated, stop the machine and set aside.
4. In a heated pan, sauté the chicken in olive oil.
5. When the chicken is cooked through, add the pesto.
6. After 2 minutes, add the cooked spaghetti and toss until the pasta is well coated with the sauce. If the sauce looks dry, add a little of the cooking liquid from a pasta.
7. When the pasta feels warm, turn off heat.
8. Serve immediately. 

Mighty Mini Meatloaf Muffins

              School is in full swing and here I am struggling to keep up with the kids' school lunches.  Sounds familiar?  Whether your children have food allergies like mine, are on a special diet or none at all, I'm sure you will agree that packed lunches are always a mom's dilemma.

 

               We are not being picky. We just want to prepare something that is easy, fast, healthy and most of all the kids will actually eat.  Right? Ah, the frustration of seeing the untouched food at the end of the day!  Okay, let's not get emotional here.

 

              Anyway, with those important factors in mind, I'm sharing with you today the recipe for our beloved Mighty Mini Meatloaf Muffins.  Sounds really catchy? Well my kids made it up around the time they were obsessed with the Power Rangers and it stuck. Admit it, you know the song.

 

              One day, while I was preparing to make some Sweet and Sour Meatballs, Child #2 asked if I have the time to also bake some muffins.  When I asked her what flavor she likes, Child #3 who wants to be silly, started saying "You want meat muffins?" Then both child starting asking me if there is such a thing as a Meat muffin.  Feeling adventurous, I told them "Let's make some."  The idea of meatloaf cooked in muffin tins was born.

 

              Since Meatloaf is an excellent dish to sneak in some veggies, I went all out and put a whole pound of carrots.  These not just provided extra vitamins and nutrients, it also gave the dish some sweetness which the kids love.  Most traditional recipes require stale bread for  texture.  Of course, I don't have any gluten free bread laying around the house.  What I do have on stock is rice cereal.   So I made a gamble and use it instead.  The end result is very pleasing. No more leftover cereals!

 

               Have you noticed that each meatloaf is portion sized? This makes it really portable and an ideal lunch box insider.  My kids like it at room temperature which is a big plus. I like to make it ahead of time because it freezes really well. 

 

               Are you excited?  Then give it a try.  Hopefully you and your children will love it too.  One day covered.

 

- Roz      

                        

 

Ingredients:

3 lbs. ground beef
1 lb. carrots, finely chopped
1 cup chopped onions
2 1/2 tsp. sea salt
1 tsp. dried rosemary
1/2 tsp. dried thyme
2 tsp. garlic powder
1/3 cup crushed rice cereal
1/4 cup non dairy milk (I used flax milk)
1/4 cup balsamic vinegar
3 tsp. coconut aminos (You can substitute gluten free soy sauce or Worcestershire sauce)
1/2 cup tomato ketchup
olive oil for greasing the pans

1. Preheat oven to 375 degrees and lightly grease 2 (12 pcs) standard sized muffin pans. 
2. With the help of a food processor, finely chop the onions, carrots and rice cereal. 
3. Transfer the vegetable and cereal mix to a big bowl. 
4. Add the salt, rosemary, thyme, garlic powder, non dairy milk, vinegar and aminos.  Mix well.
5. Using your hands, slowly mix in the ground beef.  Make sure it is well combined.
6. Fill each muffin cavity to the rim with the meatloaf mix.  Using the back of a spoon, pat the meat to remove any air spots.
7. Top with about a teaspoon of ketchup. 
8. Bake for 16 - 20 minutes.
9. Take the muffin tin out of the oven and let the meatloaf rest in its juices for 5 minutes. This makes sure that the meatloaf stays moist.
10. Serve with mashed potatoes and your favorite vegetables.

Andouille Sausage and Potato Hash Breakfast

         School is in full swing.  Though it is only the first week, I can already feel the pinch of having bigger kids.  Homework, that are more challenging, starts to come in.  The after school activities are now written in the calendar.  Pretty soon, the fast paced routine will kick in.   

 

         As the days become more hectic and crazier, I often rely on the help of a well stocked fridge and pantry for quick and healthy meals.  Breakfast in particular, can be the most daunting.  With a little planning though, I'm sure we all can provide something delicious that can make everyone actually eat and start the day right.

 

         One of my go to recipes for breakfast is this sausage and potato hash.  Loaded with veggies and protein, this is a complete meal that is very easy to prepare. You might notice that the recipe has a big yield.  Don't worry because it is also prefect for a packed lunch.  

 

          If you are like me, I would chop everything the night before and keep it on a big plate in the fridge.  That way, all I need to do in the morning is sautéing. Isn't that neat? 

        

- Roz

Ingredients:

1 package (4 pcs) Cajun Andouille Sausage chopped (I used Chef Bruce Aidells)
4 cups potatoes diced
1 Tbs. extra virgin olive oil
1 cup chopped onions
2 Tbs. minced garlic
1/2 cup chopped red bell pepper
1 tsp. sea salt
1/2 tsp. ground black pepper
2 Tbs. chopped fresh parsley

1. In a medium heated sauté pan, brown the sausage bits in olive oil.
2. Once the sausage pieces are browned to your liking, transfer it on a plate.  We like ours cooked a little crunchy.
3. Using the same pan and oil, fry the potatoes for about 7 minutes.
4. Add the garlic, onions and bell peppers to the potatoes. 
5. Season with salt and pepper.
6. Return the sausage in the pan with the vegetables. 
7. Let it cook until the potatoes are soft but firm enough to hold its shape.  Depending on the size of the potatoes it may take at least 5 minutes.
8. Turn off heat and sprinkle with parsley.
9. Enjoy hot or at room temperature.