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Share your healthy family friendly meals

Posted by on May. 7, 2013 at 5:56 PM
  • 8 Replies

I am looking for some healthy family friendly meals and was wondering what others do for their families.

Please share with me!

by on May. 7, 2013 at 5:56 PM
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Replies (1-8):
goddess99
by Michelle on May. 7, 2013 at 6:13 PM

Idk if you want mine, I'm working on becoming vegan but last night  I made rice, had black beans, salsa, shredded lettuce, corn and rolled it in a spinach tortilla. It was really good, Easy.

preacherskid
by Member on May. 7, 2013 at 6:22 PM

Here are a few of my recipes.  I use a lot of scratch cooking and fresh ingredients because our odd is very allergic to dairy.

Pasta sauce- basic


Ingredients


1 large can crushed tomatoes


2 cans diced tomatoes


1 red pepper


1 green pepper


1/2 yellow onion


1 clove garlic


Salt, pepper, oregano, marjoram, bay leaves


3 carrots, chopped


1 zucchini, grated


3-4 cups spinach


1 cup vegetable broth or stock






Cooking Instructions


Sauté or roast vegetables.  Add tomatoes, spices and vegetable broth.  Simmer twenty minutes.    Add spinach.  Cool and puree.  To serve, heat on medium for about ten minutes, add olive oil, serve with pasta of choice.  Can be altered by adding or substituting different vegetables, herbs, etc that you have on hand. 


Chicken and Veg noodle soup


Ingredients


2 carrots


1/2 onion


1/2 green pepper


1/2 red pepper


2 ears corn


2 strips bacon


1 cup chopped cooked chicken


Salt, pepper, thyme, curry, oregano, bay leaf, marjoram, caraway seed to taste




Cooking Instructions


Sauté bacon until crisp.  Remove and cook veg in rendered fat until soft.  Add spices and chicken, then 3 cups water.  Bring to a boil and add uncooked noodles of choice.  Serve when noodles are cooked.

Jamie Oliver Pasta Sauce


Ingredients


2 small onions, chopped


2 red peppers, chopped


2 zucchinis, grated


2 carrots, grated


1 tbsp olive oil


Oregano, bay leaves


1 small butternut squash, grated or cubed


4 cans diced tomatoes


1 bulb roasted garlic


2 cups water


Salt and pepper to taste




Cooking Instructions


Sauté onions, peppers, zucchinis, and carrots in oil with oregano and bay leaves.  Cook for about twenty minutes, add squash, tomatoes, garlic, water, and salt and pepper.  Simmer for about thirty minutes or until squash is tender if cubed instead of grated.  Cool, then puree.  Makes about 13 cups. 


Broccoli Cauliflower Soup


Ingredients


3 potatoes


1 lb broccoli & cauliflower


3 green onions


3 celery stalks


Thyme, bay leaves, salt, pepper to taste


1 tbsp oil


1 tbsp flour 


1 cup chicken or veg stock


Sauteed mushrooms or bacon




Cooking Instructions


Cook potatoes, broccoli, and cauliflower in water until soft.  Drain and puree half.  Sauté onions and celery in oil.  Add flour and seasonings to make a roux.  Add stock and bring to a low boil.  When it is thick add veg and puree, heat through.  Top with bacon or mushrooms if desired.


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saraewhite
by on May. 7, 2013 at 6:24 PM

sounds good except the black beans, yuck, lol!

Quoting goddess99:

Idk if you want mine, I'm working on becoming vegan but last night  I made rice, had black beans, salsa, shredded lettuce, corn and rolled it in a spinach tortilla. It was really good, Easy.


goddess99
by Michelle on May. 7, 2013 at 6:25 PM

I know, That's what I thought too but because of the hot salsa I used you could not taste the beans at all.

Quoting saraewhite:

sounds good except the black beans, yuck, lol!

Quoting goddess99:

Idk if you want mine, I'm working on becoming vegan but last night  I made rice, had black beans, salsa, shredded lettuce, corn and rolled it in a spinach tortilla. It was really good, Easy.



saraewhite
by on May. 7, 2013 at 6:25 PM

These sound very good, thank you!

Quoting preacherskid:

Here are a few of my recipes.  I use a lot of scratch cooking and fresh ingredients because our odd is very allergic to dairy.

Pasta sauce- basic


Ingredients


1 large can crushed tomatoes


2 cans diced tomatoes


1 red pepper


1 green pepper


1/2 yellow onion


1 clove garlic


Salt, pepper, oregano, marjoram, bay leaves


3 carrots, chopped


1 zucchini, grated


3-4 cups spinach


1 cup vegetable broth or stock






Cooking Instructions


Sauté or roast vegetables.  Add tomatoes, spices and vegetable broth.  Simmer twenty minutes.    Add spinach.  Cool and puree.  To serve, heat on medium for about ten minutes, add olive oil, serve with pasta of choice.  Can be altered by adding or substituting different vegetables, herbs, etc that you have on hand. 


Chicken and Veg noodle soup


Ingredients


2 carrots


1/2 onion


1/2 green pepper


1/2 red pepper


2 ears corn


2 strips bacon


1 cup chopped cooked chicken


Salt, pepper, thyme, curry, oregano, bay leaf, marjoram, caraway seed to taste




Cooking Instructions


Sauté bacon until crisp.  Remove and cook veg in rendered fat until soft.  Add spices and chicken, then 3 cups water.  Bring to a boil and add uncooked noodles of choice.  Serve when noodles are cooked.


Jamie Oliver Pasta Sauce


Ingredients


2 small onions, chopped


2 red peppers, chopped


2 zucchinis, grated


2 carrots, grated


1 tbsp olive oil


Oregano, bay leaves


1 small butternut squash, grated or cubed


4 cans diced tomatoes


1 bulb roasted garlic


2 cups water


Salt and pepper to taste




Cooking Instructions


Sauté onions, peppers, zucchinis, and carrots in oil with oregano and bay leaves.  Cook for about twenty minutes, add squash, tomatoes, garlic, water, and salt and pepper.  Simmer for about thirty minutes or until squash is tender if cubed instead of grated.  Cool, then puree.  Makes about 13 cups. 



Broccoli Cauliflower Soup


Ingredients


3 potatoes


1 lb broccoli & cauliflower


3 green onions


3 celery stalks


Thyme, bay leaves, salt, pepper to taste


1 tbsp oil


1 tbsp flour 


1 cup chicken or veg stock


Sauteed mushrooms or bacon




Cooking Instructions


Cook potatoes, broccoli, and cauliflower in water until soft.  Drain and puree half.  Sauté onions and celery in oil.  Add flour and seasonings to make a roux.  Add stock and bring to a low boil.  When it is thick add veg and puree, heat through.  Top with bacon or mushrooms if desired.



preacherskid
by Member on May. 7, 2013 at 6:31 PM

Others from bhg.com:

minestrone soup

beef and bean tacos

asparagus fritters

stacked vegetable salad

chicken, tomato, cucumber salad

swiss steaks

salmon patties

kaleidoscope potato salad

blackened beef stir fry (any stir fry really)

lemon chicken pasta toss

chicken cacciatore

barley beef soup

philly and french dip sandwiches

goddess99
by Michelle on May. 7, 2013 at 6:31 PM

These sound great!

Quoting preacherskid:

Here are a few of my recipes.  I use a lot of scratch cooking and fresh ingredients because our odd is very allergic to dairy.

Pasta sauce- basic


Ingredients


1 large can crushed tomatoes


2 cans diced tomatoes


1 red pepper


1 green pepper


1/2 yellow onion


1 clove garlic


Salt, pepper, oregano, marjoram, bay leaves


3 carrots, chopped


1 zucchini, grated


3-4 cups spinach


1 cup vegetable broth or stock






Cooking Instructions


Sauté or roast vegetables.  Add tomatoes, spices and vegetable broth.  Simmer twenty minutes.    Add spinach.  Cool and puree.  To serve, heat on medium for about ten minutes, add olive oil, serve with pasta of choice.  Can be altered by adding or substituting different vegetables, herbs, etc that you have on hand. 


Chicken and Veg noodle soup


Ingredients


2 carrots


1/2 onion


1/2 green pepper


1/2 red pepper


2 ears corn


2 strips bacon


1 cup chopped cooked chicken


Salt, pepper, thyme, curry, oregano, bay leaf, marjoram, caraway seed to taste




Cooking Instructions


Sauté bacon until crisp.  Remove and cook veg in rendered fat until soft.  Add spices and chicken, then 3 cups water.  Bring to a boil and add uncooked noodles of choice.  Serve when noodles are cooked.


Jamie Oliver Pasta Sauce


Ingredients


2 small onions, chopped


2 red peppers, chopped


2 zucchinis, grated


2 carrots, grated


1 tbsp olive oil


Oregano, bay leaves


1 small butternut squash, grated or cubed


4 cans diced tomatoes


1 bulb roasted garlic


2 cups water


Salt and pepper to taste




Cooking Instructions


Sauté onions, peppers, zucchinis, and carrots in oil with oregano and bay leaves.  Cook for about twenty minutes, add squash, tomatoes, garlic, water, and salt and pepper.  Simmer for about thirty minutes or until squash is tender if cubed instead of grated.  Cool, then puree.  Makes about 13 cups. 



Broccoli Cauliflower Soup


Ingredients


3 potatoes


1 lb broccoli & cauliflower


3 green onions


3 celery stalks


Thyme, bay leaves, salt, pepper to taste


1 tbsp oil


1 tbsp flour 


1 cup chicken or veg stock


Sauteed mushrooms or bacon




Cooking Instructions


Cook potatoes, broccoli, and cauliflower in water until soft.  Drain and puree half.  Sauté onions and celery in oil.  Add flour and seasonings to make a roux.  Add stock and bring to a low boil.  When it is thick add veg and puree, heat through.  Top with bacon or mushrooms if desired.



saraewhite
by on May. 7, 2013 at 6:34 PM

Thank you! I will definitly have to look some of these up!

Quoting preacherskid:

Others from bhg.com:

minestrone soup

beef and bean tacos

asparagus fritters

stacked vegetable salad

chicken, tomato, cucumber salad

swiss steaks

salmon patties

kaleidoscope potato salad

blackened beef stir fry (any stir fry really)

lemon chicken pasta toss

chicken cacciatore

barley beef soup

philly and french dip sandwiches


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