|
|
|
Welcome, |
|
you
are currently logged in. |
 |
|
|
|
|
Free 10 Step |
 |
Start-Up Guide
|
|
|
|
|
|
|
We'll
show you what you need to know! It's all here...free |
|
|
|
|
| |
|
|
|
|
|
Quick Meals |
|
|
|
|
|
Everyone has to eat!
But with a busy career and active family, meal planning and meal
preparation can be just as stressful as a day at work. Below are
a recipes that are our family favorites. We hope you enjoy
them as much as we do. Remember to use your judgment when adding
spices, what we like may be too much or not enough for you! |
|
Click to see a
category |
|
Breakfast
| Lunch |
Dinner |
|
Beverages |
Desert |
Appetizers |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Breakfast |
|
Easy Potatoes and Eggs |
|
(4 servings) |
|
2 lg. potatoes (skin on or
off & cleaned) |
|
6 eggs |
|
Chop potatoes into 1/2 inch
cubes. Whisk eggs in separate bowl. In large
non-stick pan, cook potatoes in enough olive oil, coating them.
Cook until almost tender (check with fork). Add eggs and
toss a few times so that the potatoes and eggs 'are one'.
"Cut" this into quarters
while in the pan, flip each quarter separately like you would an
omelet. Eggs should be completely cooked before serving.
Serve with Italian bread, salt and pepper to taste. |
|
M |
|
Potato Omelet
(2 servings)
1 tbsp. butter or margarine
1 med. potato peeled and diced
1/3 cup minced onion
2 tbsp. diced green pepper
½ tsp salt
dash black pepper
4 eggs slightly beaten
Melt butter in lg. Skillet. Add potato, onion, & green pepper.
Cook 20 min.-stir often. Pour eggs into skillet, tilt pan so egg
covers potato mixture. Cook until set. Loosen edges and fold
omelet in half. Slide onto dish. Serve w/ ketchup or tabasco
sauce if you like! |
|
M |
|
15 Minute Lemon French Toast |
|
2 slices of whole wheat bread
per person |
|
1 egg per 3 slices of bread |
|
Whisk egg in bowl, adding a
pinch of cinnamon, a capfull of vanilla extract and a tablespoon
or two of milk. Melt butter in fry pan. Coat each
slice of bread with the egg mixture and cook until golden.
Cut toast into triangles
and dust lightly with powdered sugar. Squeeze fresh lemon
juice on toast and it's ready to eat!
If the little ones don't
like the tartness, substitute with fresh berries. |
|
M |
|
Lunch |
|
Spinach, Sun Dried Tomato and
Parmesan Pasta |
|
One pound of pasta for 4
people (I like Ziti) |
|
1/2 cup thawed & packed,
chopped spinach (don't measure when frozen) |
|
3 or 4 tbsp chopped sun dried
tomatoes (in olive oil) |
|
1/2-1 tsp of chopped garlic |
|
1/4 cup Parmesan cheese |
|
Sauté garlic in pan with
olive oil, or unsalted butter. Add spinach, sun dried
tomatoes and salt to taste. Cook for 5-8 minutes on
low-medium heat. At the last minute add Parmesan cheese,
approximately 1/4 cup (we use more - yes, we like it cheesy) If the
mixture is dry, you may want to add a bit of olive oil or
butter.
Cook the pasta, drain and
toss mixture well. Serve hot with garlic bread, or
breadsticks. |
|
M |
|
Green Tuna Salad |
|
Can of Albacore Tuna (one can
per adult, 1/2 per child) |
|
1 head of romaine lettuce (2 heads
for three or more people) |
|
Single stalk of celery |
|
salt, pepper to taste |
|
Juice of 1 large lemon |
|
1-2 tbsp olive oil |
|
Using a small bowl separate tuna
with fork.
In separate larger bowl combine
salt, pepper, lemon juice and olive oil. Mix well.
Add chopped celery, chopped romaine lettuce and tuna. Toss
and serve - chill for 15 minutes before serving if time allows.
*Tomatoes can be added - remove
seeds. For spice add red pepper flakes.
|
|
M |
Avocado Egg Sandwich
(4 servings)
4 croissants, warmed and split in ½
4 eggs fried with yolks broken
4 large mushrooms sliced thin
12 avocado slices
Fry 1 egg per sandwich- breaking the yolk, but keeping egg in
tact. Split and warm croissants in oven or microwave. Layer egg,
avocado, & mushroom slices into croissant. Enjoy! |
|
M |
|
Dinner |
Chicken Tortilla Soup
(8 servings)
4 carrots
4 celery stalks
2 ears white corn on the cob (split in ½)
2 zucchinis
1 yellow squash
¼ bunch cilantro
2 tsp. menudo spice mix
2 8oz. cans tomato sauce
1 160z. can Mexican stewed tomatoes
1 – 2 tsp. salt
3 –4 chicken breasts
tortilla chips
cheddar cheese
Fill large pot with water and boil chicken breasts over med/hi
heat. Remove chicken and skim fat off of water. Add all chopped
vegetables and continue boiling for about 1 hr. or until
vegetables are tender. Add diced chicken breast meat and boil 10
min. Serve a bowl of soup topped with tortilla chips and grated
cheddar cheese. |
|
M |
7 Layer Salad
(6 servings)
1 head lettuce, torn to bite-size pieces
1 cup chopped celery
½ cup chopped green onions
1 cup diced green pepper
1(10oz.) pkg. frozen peas
4 hard-boiled eggs
2 cups mayonnaise
½ lb. cooked & crumbled bacon
4 oz. shredded cheddar cheese
In a large salad bowl, place lettuce. Layer celery, onions,
green pepper, peas, and eggs over lettuce. Spread mayonnaise on
to and sprinkle with cheese and bacon bits. Refrigerate and
serve! |
|
M |
Seafood Fettuccine
(8 servings)
1 (12oz) pkg. of fettuccine
¾ lb. butter
6 cloves garlic, minced
1 lg. Onion, chopped
1 lb. shrimp, peeled and deveined
1 lb. bay scallops
½ cup chopped parsley
¼ cup chopped basil
salt and pepper to taste
Cook fettuccine according Drain. In lg. Skillet, melt butter.
Add garlic and onion. Sauté’ until onion is tender. Add shrimp
and scallops. Sauté’ additional. 5 minutes. Season with parsley,
basil, salt, and pepper. Place hot fettuccine in serving dish.
Add seafood. Toss gently and serve. |
|
M |
Beefy Potato Casserole
(12 servings)
2lbs. Lean ground beef
2 green peppers
1 lg. Onion
1 pkg. (lbs.) frozen southern style hash browns
2(8oz) cans tomato sauce
1(6oz) can tomato paste
1 cup water
1 tsp. salt
½ tsp. crushed basil leaf
¼ tsp. black pepper
1 lb. process American cheese, sliced thin
In a lg. Skillet, brown ground beef. Drain fat. Add green
peppers & onion. Saute’ until tender. Add Potatoes, tomato
paste, tomato sauce, water, salt, basil, and pepper. Mix well.
Spoon ½ of mixture into a 13X9-in. baking dish or two (2 ½
quart) casserole dishes. Cover with ½ of the cheese. Top w/
remaining meat and potato mix. Cover w/ foil and bake at 350
degrees F. for 45 minutes. Remove foil and top with the leftover
cheese. Let stand for 5 minutes and serve. |
|
M |
|
Appetizers |
Chicken Cheese Dip
1 lg. can cooked chicken (I prefer
white meat.)
1 can cream of chicken soup
1 can french onion soup
1 can nacho or cheddar cheese soup
1 small processed cheese loaf (Velveeta style)
½ - 1 cup salsa
1 cup sour cream
In med. saucepan over medium heat, combine chicken, 3 cans of
soup, salsa, and sour cream until boiling. Stir often. Slice
cheese into chunks for easier melting. Add cheese to saucepan
and simmer on low until all cheese has melted. Allow a bowl of
dip to cool and taste with tortilla chips. Add more sour cream
or salsa depending on your taste. Serve in crockpot on low heat
with tortilla chips on the side. Ole’!! |
|
M |
Ham and Broccoli Cups
(36 servings)
2 (10 oz.) pkgs. butterflake rolls
1 tbsp. butter, softened
1 tsp. lemon juice
2 tbsp. chopped onion
2tbsp. chopped parsley
2tbsp. prepared mustard
¾ c shredded cheddar cheese
¾ c shredded mozzarella cheese
1 c minced ham
1 c minced broccoli, fresh or thawed frozen
Separate rolls & cut in halves. Press each half into greased
muffin cups. Bake at 350 degrees F. for 5 minutes. I biscuit
becomes too puffy, reshape. In a small bowl, combine butter,
lemon juice, onion, parsley, and mustard: blend well. Add
cheeses, ham, and broccoli; blend well. Spoon mixture by
tablespoons into partially baked cups. Bake 15-20 min. or until
hot and bubbly. Cool slightly and serve. |
|
M |
|
Desserts |
Raspberry Dipped Fruits
(10-12 servings)
¼ c shredded coconut
2 tbsp. finely chopped pecans
1 c sour cream
¼ c raspberry preserves
2 tbsp. milk
Lemon juice
Assorted fresh fruit (i.e. strawberries, banana slices, apple
wedges, etc.)
In a small bowl, combine coconut, pecans, sour cream, preserves,
and milk, mix well. Dip apples, pears, or bananas in lemon juice
to prevent browning. Arrange fruit around edge of lg. platter.
Place a bowl filled with dip in center. Dip away! |
|
M |
Cherry Freeze
(10 servings)
1 pkg. (3 oz.) cherry flavored gelatin
1 c boiling water
½ c sugar
2 c milk
4 oz. non-dairy whipped topping, thawed
In a small bowl, dissolve gelatin in boiling water. Add sugar;
stir until completely dissolved. Stir in milk. (Mix will appear
curdled, but will smooth once frozen.) Pour into 9X13-inch pan.
Freeze about 1 hr. or until ice crystals begin to form1 inch
from edge. Transfer to chilled bowl; beat with an electric mixer
until smooth. Fold in whipped topping until well blended. Return
to pan. Freeze for about 4 hrs. or until firm. Scoop into
individual serving dishes. |
|
M |
|
Beverages |
Sea Foam Punch
(12-16 servings)
1 envelope unsweetened lemon-lime powder drink mix
½ c. sugar
1 qt. cold milk
1 pt. Vanilla ice cream
2 (7oz.)bottles lemon-lime soda, chilled
In a lg. bowl combine powder mix, sugar, and milk. Stir until
powder and sugar dissolves. Add ice cream by spoonfuls.
Carefully pour in lemon-lime soda. Serve immediately. |
|
M |
Spiced Ice Tea
(12-16 servings)
2 quarts water
12 tea bags
1 c. water
½ c. sugar
½ c. strained orange juice
1 c. strained lemon juice
12 whole cloves
2 cinnamon sticks
In a lg. saucepan, boil 2 qts. water. Add tea bags-let stand 5
minutes. Remove tea bags. In sm. Saucepan, combine 1 c. water
and sugar. Bring to a boil & stir to dissolve sugar. Remove from
heat. Add orange and lemon juices and spices to sugar water. Add
spiced mixture to tea. Chill well before serving over ice.
Enjoy! |
|
M |
Mocha Milk
(6-8 servings)
2 pints coffee ice cream
½ c chocolate flavored syrup
¼ c instant coffee powder
2 qt. milk
Use blender to mix syrup, coffee powder, ice cream, and a small
amt. of milk until well blended. Blend in remaining milk. Serve
in tall glasses! |
|
M |
|
|
|
|
|
|
|
|
|
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|
| |
Copyright 2002, VPMom.com |
|
| |
THE INFORMATION
PROVIDED ON THIS SITE IS OFFERED AS-IS, WITHOUT WARRANTY. THE READER OF THE
INFORMATION PROVIDED BY THIS SITE ASSUMES ALL RISKS FROM USING THE
INFORMATION PROVIDED HEREIN. THIS SITE'S OWNERS, OPERATORS, AUTHORS AND
PARTNERS DISCLAIM ANY AND ALL LIABILITY FROM THE INFORMATION PROVIDED
HEREIN. ANY FINANCIAL, MEDICAL, HEALTH, LEGAL, PSYCHOLOGICAL OR OTHER
INFORMATION PROVIDED ON THIS SITE IS NOT INTENDED AS A REPLACEMENT FOR
PROFESSIONAL CONSULTATIONS WITH QUALIFIED PRACTITIONERS. IF THIS SITE
PROVIDES MEDICAL OR HEALTH-RELATED INFORMATION, NO SUCH INFORMATION PROVIDED
BY THIS SITE IS INTENDED TO TREAT OR CURE ANY DISEASE OR TO OFFER ANY
SPECIFIC DIAGNOSIS TO ANY INDIVIDUAL.
Some items above provide by various free
services and do not infringe on copyright laws, if so it was
unintentional. This
site is intended for personal and educational use. Notification of
copyright infringement will result in the immediate removal of a text
until its status is resolved. |
|
| |
|
|
|
