any one got any family friendly recipes for meal times ?

Question

i have two young boy's and we are all very fed up of the same meals over and over again ! it's a variation of meat and two veg every night please help liven up meal times for us :(

Answer 1

Spag Bolognese
Lasagne
Curry & Rice
Sweet & Sour Chicken
Quiche 7 salad.
Spicy cajun fish with chips and salad

Answer 2

Place some chicken breasts (1 per person) into an ovenproof dish with broccoli and carrots. Mix a can of Campbells chicken soup according to the label and stir in a pinch of curry powder, then add to the chicken and veg. Bake in the oven for 45mins to an hour on 190C. Serve with jacket potatoes. Yummy!

Answer 3

You can try mexican corn bread,cut up half of onion ,some shredded sharp cheddar cheese ,jalapenos take the seed out,for your kids sake chop all your things,now mix your corn bread like you normally do,then add one small can of cream style corn,some jalapenos if you like,and add a little cheese,mix together well,pour half into your dish,make sure it's a deep dish,now bake at 350 for 30-40 minutes or till done

Answer 4

Stir frys and risotto's are great, you still get your meat and veg, lots of interesting combinations and easy to do. The BBC website has lots of great recipes and is user friendly. Why not involve them in the menu planning, setting out groups of foods they can choose an item from, to keep it healthy!

Answer 5

Try these...

Baked Beans
(I do this one in a crock pot instead of a dutch oven and cook it all day)

1 pound dried Great Northern beans
1 pound bacon, chopped

1 onion, chopped
2 jalapenos, chopped

1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses

Vegetable broth

1/4 teaspoon cayenne pepper
1 teaspoon black pepper

2 teaspoons kosher salt

Heat oven to 250 degrees F.

Soak beans in a plastic container overnight in just enough cold water to submerge them completely.

Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.

Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

Yield: 6 servings


Or this one; the boys will love it and it's quick & easy...

My mom's homemade Chili

2 cans Campbells tomato soup
2 pounds ground beef
1 large can of red kidney beans (drained)
salt, pepper, & sugar to taste.
1 large yellow onion, diced
Cayenne pepper, to taste
Chili Powder (2 Tbsp)
2 Tbsp vegetable oil

Place the oil in a large stock pot and brown the onions over medium heat until soft. Add the ground beef and cook until browned. Add tomato soup, about 1 tsp salt and 1/2 tsp sugar, 2 Tbsp Chili Powder and Cayenne Pepper to suit your taste. Cook over very low heat until heated through. 10 minutes before serving, add the drained red kidney beans and heat through.

Serve on top of Fritos corn chips with cheese!

Yield: about 4-5 servings.

Answer 6

3 bean casserole!!!

1 Can of Lima Beans (they're healthy and you WON'T taste them)
2 Cans of Brown Beans
Fry up some bacon and throw that in there too

Put this in the crock pot!!

Good Luck... You can't really mess this up!

You can also try Banquick CrockPot Classics in the freezer section... THEY ARE AWESOME!

Pigs in a blanket... and they can help you make them...

OR HAVE THEM MAKE YOU DINNER!!!

Answer 7

My sister makes this stuff that is really good we call it Tamale pie. It's layers of Fritos,cheese, ground beef, hominy, black beans, onions,black olives,you cook the ground beef first and then layer all the stuff then top with more cheese and bake in oven until hot. The kids love it. Oh yeah top with sour cream if you like.

Answer 8

- spaghetti w/meat and marinara sauce + garlic cheese bread

(not much to this recipe, alfredo sauce is a nice alternative to the marinara)

- lasagna + breadsticks

(also a simple recipe - layer lasanga noodles, ground beef or sausage, ricotta and mozzarella cheeses and marinana sauce and bake)

- shepherds pie

There are many variations of this but basically, it's a layer of beef (ground will work) and vegetables (I've seen corn or green beans) covered with a layer of mashed potatoes. You can also add shredded cheese to the meat/veggie layer to bind the ingredients better.

- tuna and noodles
1 Env. golden onion soup mix
10 ounces Frozen peas & carrots
6 1/2 ounces Tuna -- drained & flaked
1 1/2 cups Milk
8 ounces Medium egg noodles
2 ounces Shredded chedar cheese

* Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 cup Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna.

Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling.


BBQ pork for sandwiches:

4 lb Pork Butt or Shoulder Roast; -lean, boneless
2 lg Spanish onions; (sweet)
1 lg Bottle Kraft Honey BBQ Sauce
-OR KC Masterpiece BBQ Sauce
1 c Ginger Ale (or Coke)
4 pk Sandwich buns (8 per pkg.)

Cut onions in half lengthwise, slice in 1/4" slices,
halve the slices and separate into rings. Trim all
possible fat from roast and sprinkle with garlic salt
and seasoned pepper. Place half the onions in
crockpot, put in roast and top with rest of onions.
Pour 1 cup of soda over all, cover and cook on LOW for
10 to 12 hours, or overnight until pork can be easily
shredded with two forks.
Remove pork from pot, shred in a bowl, removing all
possible fat. Remove onions with slotted spoon and add
to bowl. Discard juice in pot. Return onions and pork
to pot, add BBQ sauce to all and mix. Continue to cook
on LOW for 5 to 6 hours, adding more BBQ sauce as
needed. Serve as sandwiches in buns. (I use
Pepperidge Fram Sandwich rolls).
Leftovers may be cooled, made into sandwiches,
wrapped in heavy plastic wrap and frozen individually
for later use. (I store them in the sandwich roll
bags, 8 to a bag, sealed with the tab that came with
the bag). They keep well and may be unwrapped,
rewrapped in paper towels and heated in a microwave at
50% for a few minutes.

chicken parmesan

2 lb Chicken, boned
1/2 c Bread crumbs
1 t Salt
1/8 t Pepper
2 ea Eggs, beaten
1/2 c Parmesan cheese
1 t Oregano
1 c White wine
3/4 c Salad oil

Pound chicken till thin. Pat dry and cut into pieces.
Combine bread crumbs, parmesan cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip chicken into egg, then into the crumb mixture, coating both sides.
Heat oil in skillet. Saute' chicken until brown - about 3 minutes each side. Remove to a warm platter.
Drain fat, Stir in wine scraping up brown residue until boil.
Pour over chicken.

Answer 9

hope these help
Not-So-Sloppy Joes

1 tablespoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 red bell pepper, finely chopped
1 pound ground beef
1 6-ounce can tomato paste
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon
1 teaspoon kosher salt
4 hamburger buns, toasted
1/2 cup grated Cheddar
1/2 cup sour cream

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes. Add the ground beef and brown, about 5 minutes. Stir in the tomato paste, chili powder, cumin, black pepper, cinnamon, and salt. Simmer, stirring occasionally, until the sauce has thickened slightly, about 12 minutes. Spoon onto the buns, sprinkle with the Cheddar, and top each sandwich with a dollop of the sour cream.

Tip: If you have any leftover filling, use it for tacos the next day. Scoop the meat into a shell and add salsa.

Yield: Makes 4 servings


Lasagna-Style Baked Ziti

1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella

Cook the ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.

Yield: Makes 4 servings


French-Fry Pie

4 cups frozen shoe-string French fries
1 1/2 pounds ground beef
1 14-ounce jar marinara sauce

Heat oven to 425° F. Spread the fries on a baking sheet. Bake until golden, about 25 minutes.

Meanwhile, cook the ground beef in a medium saucepan over medium-high heat, stirring occasionally, until no trace of pink remains, 8 to 10 minutes. Spoon off any excess fat. Add the marinara sauce and cook until warmed through. Transfer to an 8-by-11-inch or 8-inch-square baking dish. Top with the fries. If desired, return to oven for 5 minutes to allow the flavors to meld.

Yield: Makes 4 servings

Quick and Easy Chicken Noodle Soup
SUBMITTED BY: Vincenza

"When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute."

Original recipe yield:
6 servings

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min


INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Answer 10

Beans on toast
Beans with toast.
Beans by the side of toast.
Beans accompanied by toast.
Beans surprise (the surprise is toast)
Beans super surprise (more toast)
Beans a la toast
Toast (with a beans dressing)