Upload
others
View
1
Download
0
Embed Size (px)
Citation preview
��%XV\���&RRN
That’s a statement I hear from a lot of
moms in the corporate world, and one
that has popped out of my mouth many
times as well. But the truth is, you don’t
have to be employed to be too busy to
cook!
Or, perhaps your challenge is that you
just don’t enjoy the meal planning pro-
cess. Or making the shopping list. Or
maybe you just need a nap. I know I
could use a nap! :-)
Whatever your situation, this little book
might come in really handy for you from
time to time. It provides you with seven
nights of dinner entree recipes and sug-
gestions for side dishes, plus a compre-
hensive shopping list. So, if you want to
take a week off from trying to come up
with a meal plan yourself, this book is
perfect for you!
You can even rotate in this whole plan
once a month or every six weeks to give
yourself a recurring vacation from meal
planning.
I picked out some of my family’s favorite
dishes that are easy to prepare for this e-
cookbook. They are laid out by day, from
Monday to Sunday, but of course you
can pick and choose which ones you
want to use and change
up the days to suit your
schedule. And if one of
the dishes is a huge hit in
your household, you will
have the recipe handy to
come back to again and
again.
At the end of the book, I
included two bonus des-
sert recipes, so you can
indulge in some sweet
treats during the week
Introduction
I’M TOO BUSY TO COOK!
as well. Your family will be delighted with
these low-effort and delicious goodies. It
always warms my heart when I bring out
dessert and see the excited looks on eve-
ryone's faces!
I would love to hear any feedback on this
book or suggestions for future books.
Your input and ideas would be most
helpful. And feel free to poke around my
website for more quick and easy family
recipes, or connect with me on social
media!
DizzyBusyandHungry.com
Facebook | Twitter | Instagram
Pinterest | Email List
Credits Many thanks to my husband, Greg, and
my two hungry young men, Nathan and
Ben, who have helped me test recipes,
and also waited patiently for dinner
more times than I can count while I took
just ‘a few more pictures.’ You guys
mean the world to me!
And a HUGE thanks to my amazing sis-
ter, Wendy, who proofread and edited
this book for me to make sure that it
looked and sounded good for you!
2 Busy 2 Cook | 3
Monday
Ingredients:
• 4 medium potatoes (russet, white,
and red are all good choices, no need
to peel), cut into approximately ¾
inch cubes
• 1 tablespoon garlic, minced
• 1 and ½ tablespoons olive oil
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 1 and ½ pounds boneless skinless
chicken (breasts or thighs)
• ¾ cup shredded mozzarella cheese
CHICKEN AND POTATO BAKE
Potatoes tossed in garlic and olive oil and baked to a
golden brown with tender, juicy chicken thighs. A
family favorite!
Serves: 6 Prep Time: 10 minutes Cook Time: 40 minutes
Directions: Preheat oven to 425 degrees F (220 degrees C). Place the potato cubes in a large bowl. Add the garlic, olive oil, salt, and pepper, and toss to coat. Spray a large (9x13) baking dish with non-stick spray. Spread potato mixture in dish and bake about 15 minutes. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper. Bake 20-25 minutes, until chicken is cooked and potatoes are browned. Sprinkle the mozzarella cheese over the top, re-turn to the oven, and bake for a few more minutes to melt the cheese.
Side dish suggestion: Steamed broccoli seasoned
with butter, salt, and pepper.
2 Busy 2 Cook | 4
Tuesday
Ingredients:
• 1 large eggplant
• 2 apples
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cups fresh baby spinach
• 2 cups shredded Monterey Jack
cheese
• 8 whole grain tortillas
• 1 teaspoon nutmeg, divided
Cheesy EGGPLANT APPLE QUESADILLAS
Savory eggplant, tart apple, and melted cheese
stuffed between two crispy whole grain tortillas!
Serves: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Directions:
Preheat oven to 350 degrees F (175 degrees C). Core the apples and slice into rounds about ½
inch thick (use a mandolin or food processor if you have one). Slice the eggplant into rounds about ½ inch thick. Heat the olive oil and butter in a large skillet over medium-high heat. Add the eggplant and apple and cook about 5 minutes until softened (you can do this in 2 batches if your skillet isn’t large enough to cook it all at once). Set aside. Butter one side of a tortilla and place butter side down on a baking sheet. Repeat with 3 addition-al tortillas. Distribute the apples, eggplant, spinach, and cheese among the 4 tortillas. Sprinkle each with ¼ teaspoon nutmeg. Butter each of the remaining 4 tortillas on one side, and place on top of the quesadillas, butter side up. Bake for 5 minutes, flip, and bake another 5 minutes, until the cheese is melted. Then cut each quesadilla into quarters and serve.
Side dish suggestion: Sauteed green beans
drizzled with a little olive oil and tossed with
almonds.
2 Busy 2 Cook | 7
Wednesday CREAMY RICE AND SHRIMP
So creamy and delicious, this dish makes a great
meal without spending a huge amount of time or
energy in the kitchen!
Serves: 4 Prep Time: 10 minutes Cook Time: 20 minutes
Directions: Saute the olive oil, onion, and garlic until the onion is translucent. Add the rice and mix with the other ingredients for about 2 minutes. Add the white wine and stir for a minute or two. Add the water and Better Than Bouillon and bring to a boil. Add the seafood (OK if it is still frozen) and mix. Reduce heat and simmer about 20 minutes. Add chopped tomato, butter, half and half, and Parmesan cheese. Garnish with chopped scallions (if desired) and serve.
Side dish suggestion: Trimmed fresh Brussels
sprouts, halved, drizzled with olive oil and
sprinkled with garlic salt, and roasted
(425 degrees F for about 25 minutes).
2 Busy 2 Cook | 8
Ingredients:
• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 2 teaspoons garlic, minced
• 1 cup white rice, uncooked
• ½ cup white wine
• 2 ½ cups water
• 3 teaspoons Better Than Bouillon Fish
Base
• 1 pound shrimp (fresh or frozen)
• 1 medium tomato, chopped
• 1 tablespoon butter
• ¼ cup half and half
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped scallions
(optional)
Thursday
Ingredients:
• 1 and ½ pounds boneless, skinless
chicken thighs (you can substitute
chicken breasts if you prefer)
• 2 (10.75 ounce) cans condensed
cream of chicken soup
• ¾ cup milk
• ¼ cup marsala wine (optional, just add
more milk if you don’t have this on
hand)
• ¾ cup frozen chopped onion (can use
fresh onion if you have time to chop!)
• 1 (6 ounce) package long grain and
wild rice with seasoning packet (I use
Uncle Ben’s Original Recipe)
SLOW COOKER CHICKEN AND WILD RICE
It doesn’t get any easier than this, and yet this dish
is a total family-pleaser!
Serves: 6 Prep Time: 5 minutes Cook Time: 6 hours
Directions: Place all ingredients in the crock pot (including the seasoning packet from the rice mix). Mix well. Cook on low 6-8 hours.
Side dish suggestion: Raw cauliflower and broccoli
florets with dressing for dipping.
2 Busy 2 Cook | 11
Friday
Ingredients:
• 16 ounces whole wheat pizza dough
(or your favorite)
• Flour
• 1 cup pizza sauce
• 1 and ½ cups shredded mozzarella,
divided (more if you like your pizza
really cheesy)
• 20 pieces turkey pepperoni (or what-
ever toppings you like)
• ¼ cup chopped basil for garnish
(optional)
EASY PAN PIZZA
DIY pan pizza is easy, delicious, and healthier than
take-out or delivery!
Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes
Directions: Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 baking pan lightly with non-stick spray. Using the flour to prevent sticking, roll out the dough in to a rough rectangle shape, about 10x14 inches. Place the dough in the baking pan, pressing the excess up the sides of the pan. Sprinkle about ¼ cup of the mozzarella cheese over the dough. Top with sauce and spread evenly. Sprinkle the remaining mozzarella cheese. Distribute the pepperoni on top. Bake for 15 minutes until cheese is melted and bubbly. Top with chopped basil before serving.
Side dish suggestion: Salad with shredded carrots,
sliced cucumbers, and tomatoes.
2 Busy 2 Cook | 12
Saturday
Ingredients:
• 1 (20 ounce) package refrigerated
cheese tortellini
• 1 tablespoon olive oil
• 1 and ½ teaspoons smoked paprika
• ¼ teaspoon crushed red pepper
• 1 cup halved grape tomatoes
• Fresh Parmesan cheese (optional)
Spicy Skillet TORTELLINI
Lightly browned cheese tortellini and tomatoes
sauteed with red pepper flakes and topped with
freshly grated Parmesan cheese.
Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes
Directions: Boil water, then add the tortellini and cook for about 5 minutes. Drain and set aside. Heat the olive oil with the paprika and crushed red pepper. Add the tortellini and saute until the pasta is coated and has slightly browned, about 5-6 minutes. Add tomatoes and heat for about 2 more minutes. Serve with freshly grated Parmesan cheese if desired.
Side dish suggestion: Asparagus tossed with olive oil
and garlic salt and roasted (425 degrees F for about
20 minutes).
2 Busy 2 Cook | 15
Sunday
Ingredients:
• 4 tablespoons lime juice
• 1 and ½ tablespoons ground cumin
• 1 and ½ tablespoons paprika
• 2 and ½ teaspoons garlic, minced
• 1 and ½ teaspoons salt
• 1 and ½ teaspoons pepper
• 2 pounds tilapia fillets, cut into bite-
sized pieces (can be frozen)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 large bell peppers, sliced into 2-inch
strips
• 1 (14 ounce) can diced tomatoes,
drained
• 1 (14 ounce) can coconut milk
• Handful fresh cilantro, chopped
BRAZILIAN FISH STEW
Flavorful stew with marinated tilapia, bell peppers,
tomatoes, and onions in a coconut milk broth.
Serves: 6 Prep Time: 20 minutes Cook Time: 25 minutes
Directions: Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl. Add in the ti-lapia and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or longer. (You can do this step the night before to save time the next day!) Heat the olive oil in a large skillet or casserole over medium-high heat. Add the onions and cook until they begin to soften, about 3 minutes. Add the pepper strips, tomatoes, and marinat-ed tilapia. Pour the coconut milk over everything, cover, and simmer about 20 minutes, stirring occasion-ally. In the last few minutes, stir in the cilantro. When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve.
Side dish suggestion: Crusty Italian bread with
butter and a side salad.
2 Busy 2 Cook | 16
Dessert
Ingredients:
• 2 cups miniature marshmallows
• 16 ounces fat free vanilla yogurt (I
used Greek yogurt)
• 1 (8 ounce) tub whipped topping (I
used the light version)
• 1 (11.2 ounce) package no-bake
cheesecake mix with graham cracker
crumbs
• 2 cups sliced strawberries
• 2 cups blueberries
• Fresh basil leaves for garnish
(optional)
BERRY DELICIOUS CHEESECAKE FLUFF
Easy and delicious dessert that tastes just like
cheesecake. Perfect for a crowd!
Serves: 12 Prep Time: 10 minutes Cook Time: N/A
Directions: In a large bowl, mix all ingredients except the graham cracker crumbs. Store covered in the refrigerator. When serving, sprinkle each individual serving with graham cracker crumbs. Garnish with fresh basil leaves if desired.
Serving suggestion: Place the graham cracker
crumbs in a little bowl on the side so people can
sprinkle their own. That way they won’t get soggy!
2 Busy 2 Cook | 19
Dessert
Ingredients:
• 2 (16.3 ounce) tubes of refrigerated
biscuit dough
• ¼ cup sugar
• 1 and ½ tablespoons unsweetened co-
coa powder
• 1 cup crushed pretzels
• 1 and ½ cups milk chocolate chips
• ½ cup butter, melted
CHOCOLATE PRETZEL MONKEY BREAD
Chocolatey and crunchy, sweet and salty, Chocolate
Pretzel Monkey Bread is fun to eat and a delicious
dessert!
Serves: 10 Prep Time: 10 minutes Cook Time: 30 minutes
Directions: Preheat the oven to 350 degrees F (175 degrees C). Spray a Bundt pan with non-stick baking spray. Separate the biscuits and cut each one into quarters. Place the sugar and cocoa in a large zippered plastic bag and shake to combine. Add the bis-cuit quarters into the zippered bag, and shake to coat. Add about half of the biscuit quarters to the Bundt pan. Distribute about half of the pretzels and chocolate chips on top. Pour half of the but-ter over the pretzels and chocolate chips. Add the remaining biscuit quarters. Distribute the remaining pretzels and chocolate chips on top. Pour the rest of the butter over the pretzels and chocolate chips. Bake for 30-35 minutes.
Serving suggestion: Sprinkle with confectioners
sugar and drizzle with chocolate sauce for a
delectably sweet treat!
2 Busy 2 Cook | 20
Produce 4 medium potatoes
Garlic
1 large eggplant
2 apples
6 to 10 ounces baby spinach
3 onions
1 medium tomato
1 bunch scallions
1 bunch fresh basil
1 package grape tomatoes
2 limes
3 large bell peppers
1 bunch fresh cilantro
Dairy 16 ounces shredded mozzarella
Butter
16 ounces shredded Monterey Jack cheese
Half and half
Parmesan cheese
Milk
Meat/Seafood 3 pounds boneless, skinless chicken breasts or
thighs
1 pound shrimp
Turkey pepperoni
2 pounds tilapia or other mild white fish
Bread/Grains 8 whole grain tortillas
White rice
16 ounce whole grain pizza dough
Packaged/Canned Better Than Bouillon Fish Base
Long grain and wild rice with seasoning (like
Uncle Ben’s)
2 (10 ounce) cans condensed cream of chicken
soup
1 can (or jar) pizza sauce
20 ounce package refrigerated cheese tortellini
14 ounce can diced tomatoes
14 ounce can coconut milk
Spices/Oils Olive oil
Salt
Pepper
Nutmeg
Smoked paprika
Crushed red pepper flakes
Ground cumin
Paprika
Other White wine
Marsala wine
Grocery List
2 Busy 2 Cook | 23
Kristin is a corporate team manager by day,
and food blogger by night. That is, when
she isn’t managing the household, driving
all over creation in tending to her two
young adult boys, or digging out from the
mounds of laundry. All of that doesn’t leave
much time for cooking, so out of self-
preservation, over time she has accumulat-
ed a collection of quick and easy recipes
that the whole family enjoys.
Kristin is a late-blooming home cook who
only started getting comfortable in the
kitchen in 2011. As her boys were getting
older and started eating larger portions, she
was inspired to cut back on the prepared
and processed foods on which she had been
depending, and began to cook more fresh,
wholesome food. It seems to have worked,
because her boys, 20 and 18 at the time of
this writing, grew like weeds through their
teenage years and are now several inches
taller than she is!
The boys, as well as her husband, have been
very supportive of her blogging efforts and
help out in multiple aspects, including taste
-testing, photo-critiquing, and hungrily
waiting for dinner while she is finishing up
photo shoots of the food.
All their support and patience has allowed
Kristin to build her blog, Dizzy Busy and
Hungry, into a great recipe resource for
busy parents. In addition to honing her reci-
pe development skills, blogging has led her
to discover a love for photography — she
has received accolades from brands on her
food photos and has won several recipe/
food photo contests!
Kristin’s latest projects include learning to
use her new 100mm macro lens, entering
recipe contests, and branching into shoot-
ing video of some of her recipes to be
shown on her Dizzy Busy and Hungry Face-
book page.
She is so happy to have you as a reader, and
would love for you to follow her on social
media so you stay tuned for more tips and
recipes for your busy family!
DizzyBusyandHungry.com
Facebook | Twitter | Instagram
Pinterest | Email List
About the Author
2 Busy 2 Cook | 24