Samanta - The Family-Friendly Cookbook: 130 Simple Family-Friendly Recipes to Enjoy Together
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- Book:The Family-Friendly Cookbook: 130 Simple Family-Friendly Recipes to Enjoy Together
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the Family-Friendly cookbook is the perfect way to get dinner on the table quickly and easily with recipes for tasty main dishes and flavorful side dishes, plus a sprinkling of sweet treats. The recipes in this book are made from scratch and each chapter conveniently separates them by cook time: 1525-minute meals, 3045-minute meals and 510-minute prep (meals cook on their own in the slow cooker or oven).Looking for dinner ideas at the last minute? Your whole family will love Sweet Chipotle Chicken Bites, and theyre on the tablestart to finishin barely fifteen minutes. If you have just five minutes now and you need dinner in a couple of hours, prep Chicken Parmesan Meatloaf and dinner will be ready when you are. Want a delicious slow cooker meal you can start now and have ready to eat tonight? Try Slow Cooker Mexican Pulled Pork and pile the juicy pork into sandwiches, burritos or a tempting taco salad. With a few extra minutes but little effort, you can wow your family or guests with Creamy Balsamic Skillet Chicken or Red Chile Beef Enchiladas.Whatever your occasion, there is a recipe here to help you get a fresh, great-tasting meal on the table in no time. Each entre provides notes for side dishes as well as tips for adapting the recipe. Many recipes are gluten-free or suggest gluten-free substitutions. With this cookbook, preparing a homemade meal can be simple and stress-free, even on nights when you only have a few minutes to spare in the kitchen.
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Contents
Easy Shake and Bake Chicken......................................................................................................................................... 19
Easy Mexican Casserole
Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 6 Yield: 6 servings Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
cup chopped green onion
cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Step 3
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Step 4
Bake in preheated oven for 30 minutes, or until hot and bubbly.
Nutrition Facts
Per Serving:
631.9 calories; protein 31.7g 63% DV; carbohydrates 32.8g 11% DV; fat 43.7g 67% DV; cholesterol 119.2mg 40% DV; sodium 1308.3mg 52% DV.
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
cup chopped green onion
cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Step 3
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Step 4
Bake in preheated oven for 30 minutes, or until hot and bubbly.
Nutrition Facts
Per Serving:
631.9 calories; protein 31.7g 63% DV; carbohydrates 32.8g 11% DV; fat 43.7g 67% DV; cholesterol 119.2mg 40% DV; sodium 1308.3mg 52% DV.
Bubble Pizza
Prep: 20 mins Cook: 30 mins Additional: 10 mins Total: 1 hr Servings: 8 Yield: 8 servings Ingredients
1 pound ground beef
pound sliced pepperoni sausage
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
onion, sliced and separated into rings
1 (10 ounce) can sliced black olives
1 (4.5 ounce) can sliced mushrooms
1 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Step 2
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
Step 3
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving. Nutrition Facts
Per Serving:
624.1 calories; protein 28.5g 57% DV; carbohydrates 45.4g 15% DV; fat 36.4g 56% DV; cholesterol 79.6mg 27% DV; sodium 1962.1mg 79% DV.
1 pound ground beef
pound sliced pepperoni sausage
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
onion, sliced and separated into rings
1 (10 ounce) can sliced black olives
1 (4.5 ounce) can sliced mushrooms
1 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Step 2
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
Step 3
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving. Nutrition Facts
Per Serving:
624.1 calories; protein 28.5g 57% DV; carbohydrates 45.4g 15% DV; fat 36.4g 56% DV; cholesterol 79.6mg 27% DV; sodium 1962.1mg 79% DV.
Southern Sweet Grilled Pork Chops
Prep: 10 mins Cook: 15 mins Additional: 1 hr Total: 1 hr 25 mins Servings: 3 Yield: 3 servings Ingredients
cup barbeque sauce
cup apple butter
2 tablespoons brown sugar
1 tablespoon ground black pepper
2 cloves garlic, minced
3 (4 ounce) pork chops
Directions
Step 1
Whisk barbeque sauce, apple butter, brown sugar, black pepper, and garlic together in a microwave-safe bowl; heat in microwave until sugar dissolves, about 30 seconds. Stir until sauce is smooth. Place pork chops on a plate and pour sauce over chops. Refrigerate for flavors to soak into pork chops, 1 to 2 hours.
Step 3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 4
Cook pork chops on grill until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Cook's Note:
I use apple butter made with maple syrup for the added flavor. You can adjust the seasonings to your liking. Refrigerating the pork chops with the sauce before cooking is optional.
Nutrition Facts
Per Serving:
268.6 calories; protein 13.7g 27% DV; carbohydrates 36g 12% DV; fat 7.6g 12% DV; cholesterol 46.2mg 15% DV; sodium 488mg 20% DV.
cup barbeque sauce
cup apple butter
2 tablespoons brown sugar
1 tablespoon ground black pepper
2 cloves garlic, minced
3 (4 ounce) pork chops
Directions
Step 1
Whisk barbeque sauce, apple butter, brown sugar, black pepper, and garlic together in a microwave-safe bowl; heat in microwave until sugar dissolves, about 30 seconds. Stir until sauce is smooth. Place pork chops on a plate and pour sauce over chops. Refrigerate for flavors to soak into pork chops, 1 to 2 hours.
Step 3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 4
Cook pork chops on grill until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Cook's Note:
I use apple butter made with maple syrup for the added flavor. You can adjust the seasonings to your liking. Refrigerating the pork chops with the sauce before cooking is optional.
Nutrition Facts
Per Serving:
268.6 calories; protein 13.7g 27% DV; carbohydrates 36g 12% DV; fat 7.6g 12% DV; cholesterol 46.2mg 15% DV; sodium 488mg 20% DV.
Pigs in a Blanket
Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 6 Yield: 6 servings Ingredients
8 frankfurter (5 in long x 3/4 in dia, 10 per pound)s frankfurters
8 slices American processed cheese
1 (10 ounce) package refrigerated biscuit dough
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
Step 3
Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.
Nutrition Facts
Per Serving:
457.7 calories; protein 17.1g 34% DV; carbohydrates 24.8g 8% DV; fat 31.8g 49% DV; cholesterol 57.1mg 19% DV; sodium 1760.4mg 70% DV.
8 frankfurter (5 in long x 3/4 in dia, 10 per pound)s frankfurters
8 slices American processed cheese
1 (10 ounce) package refrigerated biscuit dough
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
Step 3
Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.
Nutrition Facts
Per Serving:
457.7 calories; protein 17.1g 34% DV; carbohydrates 24.8g 8% DV; fat 31.8g 49% DV; cholesterol 57.1mg 19% DV; sodium 1760.4mg 70% DV.
Pan-Fried Eggplant
Prep: 10 mins Cook: 3 mins Total: 13 mins Servings: 4 Yield: 4 servings Ingredients
1 cup all-purpose flour
cup plain bread crumbs
cup Parmesan cheese
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
cup oil for frying
1 eggplant, cut into 1/8-inch slices
Directions
Step 1
Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
Step 2
Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Nutrition Facts
Per Serving:
244.7 calories; protein 9.2g 18% DV; carbohydrates 42.8g 14% DV; fat 4.5g 7% DV; cholesterol 5.9mg 2% DV; sodium 1367.5mg 55% DV
1 cup all-purpose flour
cup plain bread crumbs
cup Parmesan cheese
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
cup oil for frying
1 eggplant, cut into 1/8-inch slices
Directions
Step 1
Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
Step 2
Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.
Nutrition Facts
Per Serving:
244.7 calories; protein 9.2g 18% DV; carbohydrates 42.8g 14% DV; fat 4.5g 7% DV; cholesterol 5.9mg 2% DV; sodium 1367.5mg 55% DV
How to Make Roasted Red Potatoes
Cook: 1 hr 5 mins Additional: 15 mins Total: 1 hr 20 mins Servings: 6 Yield: 6 servings Ingredients
cup olive oil, or more if needed
2 pounds red potatoes, cut into evenly sized pieces
5 sprig (blank)s fresh thyme sprigs, or to taste
1 pinch kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
large red bell pepper, seeded and cut into 1-inch pieces
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
Step 3
Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
Step 4
Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
Step 5
Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.
Nutrition Facts
Per Serving:
190.4 calories; protein 3g 6% DV; carbohydrates 25g 8% DV; fat 9.3g 14% DV; cholesterolmg; sodium 76.5mg 3% DV.
cup olive oil, or more if needed
2 pounds red potatoes, cut into evenly sized pieces
5 sprig (blank)s fresh thyme sprigs, or to taste
1 pinch kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
large red bell pepper, seeded and cut into 1-inch pieces
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
Step 3
Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
Step 4
Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
Step 5
Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.
Nutrition Facts
Per Serving:
190.4 calories; protein 3g 6% DV; carbohydrates 25g 8% DV; fat 9.3g 14% DV; cholesterolmg; sodium 76.5mg 3% DV.
Black Pepper Beef and Cabbage Stir Fry
Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 4 Yield: 4 servings Ingredients
2 tablespoons vegetable oil
4 cloves garlic, chopped
pound ground beef
small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
cup cold water
1 teaspoon ground black pepper, or to taste
1 pinch salt, to taste
Directions
Step 1
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
2 tablespoons vegetable oil
4 cloves garlic, chopped
pound ground beef
small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
cup cold water
1 teaspoon ground black pepper, or to taste
1 pinch salt, to taste
Directions
Step 1
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
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