New mom in need of easy nutritious and delicious recipes!?

Question

Im a 22 year old new mom, my boyfriend and i live together with our 5 month old daughter and its hard for me to keep our dinner menu from getting redundant. Anyone have some simple, yummy recipes to share that wont take up to much time .

Answer 1

Grilled Chicken Salad with Mangos:

2 whole skinless boneless chicken breasts, halved
5 tablespoons olive oil
2 scallions, minced
2 teaspoons fresh thyme leaves
1 tablespoon balsamic vinegar
1 shallot, minced
4 cups shredded romaine, rinsed and spun dry
1 small bunch of watercress, coarse stems discarded and the leaves rinsed and spun dry
1/2 cup finely shredded red cabbage
1 large mango, peeled, pitted, and cut into 1-inch dice Preparation:
On a large plate drizzle the chicken with 1 tablespoon of the oil, sprinkle it with the scallions, 1 teaspoon of the thyme, and salt and pepper to taste, turning it to coat it well, and let it marinate at room temperature, turning it once, for 30 minutes.
In a small bowl whisk together the vinegar, the shallot, the remaining 1 teaspoon thyme, and salt and pepper to taste, add the remaining 4 tablespoons oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals for 4 to 5 minutes on each side, or until it is cooked through. In a large bowl toss the romaine, the watercress, the cabbage, and the mango with just enough of the vinaigrette to coat the salad well, transfer the salad to a platter, and top it with the chicken. Serve the remaining vinaigrette separately.

Chicken with Tarragon
**Serve with roasted red potatoes and steamed green beans

2 tablespoons (1/4 stick) butter
2 chicken breast halves with skin and bone
3 shallots, chopped
1/2 cup tarragon vinegar
1 cup canned low-salt chicken broth
1 1/2 tablespoons chopped fresh tarragon

Preparation:
Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.

Grilled Pork Chops with Garlic Lime Sauce

1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops
Preparation:
Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.

Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.

Cooks' note: If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over moderately high heat

If ya like a noodle dish try this one!!

lipton alfredo noodle pk (1)
1 zucchini sliced
1 med. tomato cut into bite size pieces
1 chicken breasts (boneless & skinless) already cooked and cut into bite size pieces.

1. Use a large skillet, add what that noodle pk tells you to add.. wait until it boils add the noodles.
2. Give the noodles 5 minutes to cook and then add the zucchini in the skillet
3. when you notice the noodles have barely any water in the skillet it's time to add the chicken. (toss it in)
4. At the very last you want to add the tomatoes so they can just get warmed up.

when you serve this dish add parmeasan cheese on top!! I made this last night and my boyfriend loved it!!

Answer 2

This is really good, Garlic chicken & really easy to make. You can always alter the amount depending on how much you eat.

8 boneless chicken thighs, skin on
salt, pepper
1 T. olive oil
2 T. butter
30 to 50 garlic cloves (you decide)
1 C. chicken broth

Season the chicken thighs with lots of salt and pepper, then set them aside.

Heat the oil and the butter over medium-high heat in a large skillet. Add the chicken and cook until nicely browned, about 3 minutes a side. Remove the chicken from the skillet with a slotted spoon.

Reduce the heat to medium and add the garlic to the skillet. Cook until the garlic just begins to brown, about 5 minutes. Add the chicken broth to the skillet, then place the chicken over the garlic, cover and cook until the chicken is cooked through, about 10 minutes. Spoon the garlic over the chicken and then pour the pan juices over both.

Answer 3

On a weeknight have been time is constrained, I make a rapid hen parm with pasta or ravioli. that's what I do. I place hen cutlets in a pan - oven to 4 hundred I season them with salt & pepper and Italian seasonings. I then place one cup of hen broth interior the pan. upload a million jar of waiting made sauce And bake for 30-35 minutes - lined with foil. I then get rid of foil and place mozzarella on maximum suitable And bake for 10 minutes till cheese is bubbly meanwhile, i'm getting the pasta water warm. because of the fact the cheese is melting I cook dinner the pasta. Serve warm with garlic bread that's interior the oven for the final 10 minutes. interior of 40 5 minutes, I also have a extreme-high quality meal and upload a salad to that, it relatively is spectacular. Plus it cuts down on the fat and energy of breading and frying the cutlets till now baking. i'm hoping you like my recipe and attempt it! Have a great day and thank you for a great question.

Answer 4

My daughter is now 20 months old. I know how you feel. Food gets boring.

Here are a couple things I make to get out of the "ground beef" rut.

Fish salad:
1# cod or other firm whitefish, cooked, cooled, & flaked.
1/4 cup mayonnaise mixed with the juice of a lime.
1/3 cup chopped white onion
1/3 cup chopped kosher dill pickle
1-2 finely chopped fresh serrano or jalapeno chile.

Toss all together gently. Refrigerate 2 hours. Eat on saltine crackers.

....................................................

Bean tostadas

heat a can of refried beans..soften it with a little milk.

Heat oven to 400, and warm packaged tostada shells on a baking sheet for about 5-10 minutes, til they start to change color slightly.

Spread each tostada with 2T of beans, then top with shredded cheese, salsa, lettuce, chopped tomatoes, and a drizzle of sour cream. (I thin it with a little milk). Eat it up.

Answer 5

chicken paprika
1 whole chicken ,cut into pieces,2 med sized onions ,chopped,1 (28) oz can stewed tomatoes,1 large green pepper,chopped,4 tblsps olive oil,3 tblsp paprika,1/2 tsp salt,1/2 tsp black pepper,1/2 tsp garlic powder,1/4 c sour cream,1 lb med egg noodles; In large pot over medium heat,heat oil and onions untill onions are clear ,add paprika,and stir. Add chicken pieces and brown.Add can of tomatoes juice and all,green pepper and spices. Reduce heat and simmer dor one hour to one and a half hours untill chicken is done.Pull chicken pieces out and let cool untill you can take it off the bone. While the chicken is out add the sour cream and stir well. Add the chicken back in and simmer. While chicken is simmering boil water and cook egg noodles according to pkg directions. Serve chicken over noodles

Answer 6

easy and good

OVEN "FRIED" CHICKEN BREASTS

Chicken breasts
Garlic salt
Corn flakes

However many chicken breasts you need, either boned or not - but certainly skinned to remove most of the fat. Crush corn flakes, amount decided upon as to number of chicken breasts to be "fried". Add garlic salt to corn flakes.
Shake chicken breasts in this mixture, place on a cooking oil sprayed pan and bake in 350 degree oven for about 25 minutes. Turn chicken and bake about 20 minutes longer or until done.

Answer 7

you can go to allcooks.com they have a ton of recipes that are good or search recipes and you will find a lot off good sites and aome of them have reviews by people lke you and me

Answer 8

ten top easiest and healthiest recipes
10 minute recipes
20 minute recipes
easiest recipes
fastest recipes

http://busycooks.about.com/od/holidaycelebrations/Easiest_and_Healthy_Recipes.htm
in this link you can find all that u are looking for!!

Answer 9

get a book called sneaky cookbook.
It is exactly what you need!
Amazon.com has it.

Answer 10

Try Any of Good Housekeeping's Guilt-Free Dinners

Like our Whole-Wheat Pita Pizzas with Vegetables
*Triple-tested at the Good Housekeeping Research Institute*

Ingredients
1 teaspoon(s) olive oil
1 medium red onion, sliced
2 clove(s) garlic, crushed with press
1/4 teaspoon(s) crushed red pepper
8 ounce(s) broccoli florets, cut into 1 1/2-inch pieces
1/4 cup(s) water
1/2 teaspoon(s) salt
1 can(s) (15- to 19-ounce) garbanzo beans, rinsed and drained
1 cup(s) part-skim ricotta cheese
4 6-inch whole-wheat pitas, each split horizontally in half
1/2 cup(s) grated Parmesan cheese
2 medium (12 ounces) plum tomatoes, cut into 1/2-inch chunks

DIRECTIONS

1. Preheat oven to 450 degrees F. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion and cook, stirring occasionally, until golden, 7 to 10 minutes. Add garlic and crushed red pepper and cook, stirring, 30 seconds. Add broccoli, water, and 1/4 teaspoon salt; heat to boiling. Reduce heat to medium and cook, covered, until broccoli is tender-crisp, about 5 minutes.
2. Meanwhile, in small bowl, with potato masher or fork, mash beans with ricotta and 1/4 teaspoon salt until almost smooth.
3. Arrange pita halves on 2 large cookie sheets. Bake until lightly toasted, about 3 minutes. Spread toasted pitas with bean mixture. Top with broccoli mixture and sprinkle with Parmesan. Bake until heated through, 7 to 10 minutes longer.
4. To serve, sprinkle pitas with tomatoes.


Or try our Macaroni and Cheese on the Light Side

*Triple-tested at the Good Housekeeping Research Institute*

Our pasta recipe is amazingly creamy, and it sneaks vegetables into the dinner without a lot of fuss.

INGREDIENTS

1 package(s) (16 ounces) cavatelli pasta
2 tablespoon(s) margarine or butter
3 tablespoon(s) all-purpose flour
1/4 teaspoon(s) ground black pepper
ground nutmeg
3 1/2 cup(s) low-fat (1 %) milk
6 ounce(s) (1 1/2 cups) reduced-fat sharp cheddar cheese, shredded
1/3 cup(s) grated Parmesan cheese
1 package(s) (10 ounces) frozen mixed vegetables

DIRECTIONS

1. Heat large saucepot of salted water to boiling over high heat; add pasta and cook as label directs.
2. Meanwhile, in 3-quart saucepan, melt margarine over medium heat. With wire whisk, stir in flour, pepper, nutmeg, and 1/2 teaspoon salt; cook 1 minute, stirring constantly. Gradually whisk in milk and, stirring constantly, cook over medium-high heat until sauce boils and thickens slightly. Boil 1 minute, stirring.
3. Remove saucepan from heat; stir in cheeses just until melted. Following manufacturer's directions, use immersion blender to blend mixture in saucepan until smooth. (Or, in blender at low speed, with center part of cover removed to allow steam to escape, blend sauce mixture in small batches until smooth. Pour sauce into bowl after each batch.)
4. Place frozen vegetables in colander; drain pasta over vegetables. Return pasta mixture to saucepot; stir in cheese sauce.

For more ideas check out the rest of our yummy Guilt-Free Dinner Ideas: http://www.goodhousekeeping.com/food/healthy/guilt-free-dinners-0101