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Archive for the ‘30 minute meals’ Category

This is our favorite go to meal for our family. Dave has this recipe memorized we have had it so much in our married life. Natalee now loves it too.

  • 500 g/1 lb of spaghetti (we use 100 g per person)
  • 2 Tbsp of olive oil
  • 2-3 cloves of garlic
  • 4 Tbsp of chopped parsley is using dried substitute 1 tsp per 1 Tbsp of fresh
  • juice of 1 lemon
  • 1/2 C of grated parmesan cheese
  • 2 Tbsp butter
  • salt & pepper

Heat olive oil and add the chopped garlic and parsley. Stir continually over low heat, gradually adding drained and flaked tuna. The heat should remain low so that none of the ingredients changes color

Cook the pasta, following directions. Drain pasta, add sauce and stir well. Next add lemon juice, grated cheese, butter divided into small pieces, salt and freshly ground pepper to taste. Stir well.

* Another more strongly flavored version of this sauce can be made leaving out the cheese and butter and adding 3 chopped anchovy fillets, 1/2 small chilli pepper to the intial frying of the garlic and parsley.

 

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Monster Toast

 

Monster Toast

I got this recipe years ago from a friend who also has traveled the infertility journey. We were staying with them one weekend about 11 years ago. When she made this.

  • 1/4 lb of margarine or butter (1 stick)
  • 1 C flour
  • 1 C milk
  • dash of salt
  • 6 eggs

Pte-heat oven  to  400 degree’s. Melt butter/margarine  in a 9×13 pan. Mix flour, milk and salt. Add eggs. Mix well and pour into 9×13 pan with the melted butter. Bake for 25 minutes.

This is an easy breakfast meal for when you have a quite  few people over for breakfast or after a sleep-over.

Note: This toast like pancake will grow into big shapes while it bakes, sometimes it looks like a stadium, sometimes a bit mountain in the middle.

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Spinach Enchiladas

This is my favorite Weight Watcher friendly meal (2-3 points per enchilada), from years ago.  It  comes from another teacher friend, who I taught math for at -risk students (they were at-risk of not graduating form high school). However as Weight Watchers likes to do – they have recreated their formula so I am not sure if this is still Weight Watcher friendly.

 

  • 1/2 large onion chopped
  • 2 cloves of garlic
  • 2 – 10 oz pkg of chopped spinach – or use equivalent of fresh – which I do
  • 1 can of diced chilies
  • 1/2 cup chopped cilantro
  • salt
  • 10 fresh corn tortillas (can sub. flour)
  • 1 1/4 cup (5 oz) grated 2% cheese

Sauce (30 points total):

  • 2 tsp butter
  • 1 Tbsp flour
  • 1 cup milk (skim if doing WW)
  • 1 cup sour cream (light if doing WW)

Sauce 2: (20 point total)

  • 1 jar of enchilada sauce my fave is Trader Joe’s but since I don’t live near one now I use Simply Organic pkg

 

Saute onion and garlic. Add spinach, chilies and cilantro. Salt to taste. Warm tortillas in microwave to soften. Spread 2 Tbsp of cheese, then 2 Tbsp spinach mixture down center of each tortilla. Roll and place in greased 9 x 13 pan. (If using red sauce spread on bottom of pan). Cover tortillas with sauce  and bake for 20-25 minutes at 350 degrees.

Sauce 1:

Melt butter, add flour. Sitr in milk. Add sour cream

 

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This is an old favorite of ours. We haven’t made it in years and every time we make it – we always think of a dear friend of ours we met while living in The Netherlands. Thanks Lynne.

 

  • 100 g of pasta per person
  • 1 Tbsp olive oil
  • 1 tsp corn starch
  • 1 garlic clove but we use up to 3
  • 1 can of cannellini beans or white kidney beans
  • 1 jumbo onion thinly sliced
  • 3/4 C chicken broth
  • 1/2 tsp crush red pepper
  • 2 (10 oz) bags of spinach

Prepare bows according to directions. Add onion and garlic cook till golden brown on medium/low heat, about 10-12 minutes.  In a 1 c glass measuring cup mix chicken broth, corn starch and crushed red pepper.  Add to same skillet along with beans and cook over medium-high heat til sauce boils and thickens slightly, about 1 minute. Just before draining pasta stir spinach into pasta pot, leave only until it wilts. Drain pasta mix with onion/bean mixture. Serve with grated cheese and salad.

 

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A friend shared this recipe with me.  So I thought I would share it with you.

This is from Vegan Planet by Robin Robertson

2 large sweet potatoes, peeled and diced
1 tbl olive oil
1 large garlic clove, minced
1 small fresh chile, seeded and minced
1 1/2 cups cooked or one 15 ounce can black beans drained and rinsed
One 14.5 ounce caqn diced tomotaoes, drained
1 tbl chile powder
salt and fresh ground pepper
2 cups fresh salsa
8 large tortillas
1/4 cup finely chopped red onion

Preheat oven to 400 degrees. Arrange potatoes in a single layer on a lightly oiled baking sheet, bake 20 min, turning once, until tender, then set aside.

Reduce the oven temp to 350. Heat olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring until fragrant about 30 seconds. Ad dbeans tomatoes chili powder and salt and pepper to taste. Stir in the sweet potatoes and simmer for five minutes. Set aside.

Spread a thin layer of salsa over the bottom of a lightly oiled 9 x13 inch baking dish. Set aside.

Place a tortilla on a flat work surface. Spoon a portion of the mixture down the center of the tortilla and wrap it up. Place the tortilla in the baking dish seam side down and repeat with remaining tortillas and filling mix. Spoon any remaining mix on top of the enchiladas, top with remaining salsa and sprinkle with onion. Cover and bake until bubbly. About 20 minutes.

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