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Family Meal Solutions Family Meal Solutions

Food for a House Full

Posted by on Jun. 28, 2011 at 4:22 PM
  • 11 Replies

Hi my name is Janice.  I now have to learn how to feed 5 growing kids since I have moved.  I need help to make my money stretch especially with 2 picky eaters.

by on Jun. 28, 2011 at 4:22 PM
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Replies (1-10):
our3
by on Jun. 29, 2011 at 9:18 PM

1st, dont allow the kids to be picky eaters. The will continue to be picky if they are allowed. Ya I know not everyone agrees with that but you asked for suggestions and thats mine. Also make a dinner list for the week, go shopping with a list, and stear clear of impulse purchases. Use coupons if you can and watch store flyers for whats going on sale that week.  I feed a family of 5 on about $80 a week, plus 3 extra mouths ever other weekend and a couple weeks in the summer when and if the step kids come.

artsygirl2010
by on Jun. 30, 2011 at 12:48 AM
bumping this so i can post some recipes for u tomorrow! :)
Posted on CafeMom Mobile
artsygirl2010
by on Jun. 30, 2011 at 11:33 AM

 

Banana Split Cheesecake

 

Makes 2 pies

2 extra serving sized graham cracker crusts
2 8oz. pkgs. cream cheese at room temp.
4 c. powdered sugar

Mix the powdered sugar and cream cheese and
spread evenly on 2 crusts.

1 can crushed pineapple, drained
4 bananas sliced
1 largest size cool whip
chocolate syrup
cherries
pecans

Divide the pineapple and sliced bananas between the 2 pies and layer the next 4 ingredients in order.
Chill before serving,

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Food Pantry Stew

 

We called this ghetto stew and all ingredients came from the food pantry (who were life savers at the time!)

It is rather good and makes plenty.

  • One large can beef stew
  • One can tomato juice
  • One can mixed veggies

Add salt pepper and season to taste.
I also add a little onion and garlic powder.

Let heat and serve!

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Italian Stew

 

  • 1 lb sweet Italian sausage, bulk or removed from links
  • 4 med potatoes, peeled & cut in eighths
  • 1 can peas or equivalent amount frozen
  • 2 cans tomato soup
  • 1 t. Italian spices

Brown sausage in dutch oven or deep skillet. Drain most of fat. Add undiluted soup, peas, potatoes and spices. Add enough water to cover ingredients. Cook on low-medium until veg are tender (about 1 hr). Serve with green salad and garlic bread.
Optional: Add chopped onion when you brown the sausage. Can substitute 1 can tomato paste for soup. Add garlic, if you like it. Can be cooked in a crock pot. Leftovers are good the second day.

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Broiled Beef And Cheese Melt

 

This was something my mom made that I loved as a kid

  • 1Lb Ground Beef browned and drained
  • 1 Small Onion diced and cooked with meat above
  • 1 TBS Garlic Powder
  • 1tsp Salt
  • 1 small can of tomato Paste
  • 1 loaf Italian Bread
  • 1 Tomato sliced
  • 6-8 slices of American cheese

Cut Loaf of bread in half lengthwise and hollow out loaf with a spoon. The bread you hollow out can be set aside to dry out to make bread crumbs and frozen for later.

In skillet where you browned the meat;  mix meat, onion, garlic powder, salt, and tomato paste.
Spread this into hollow of both halves of bread as evenly as possible.
Set bread halves on a baking sheet.
Top meat mixture with a single layer of tomato slices, then a single layer of cheese.
Place this under the broiler in the oven, Set broiler at 500 degree or broil setting on oven. Leave under broiler until cheese is bubbly (about 5 minutes).
Slice and serve as an open face type sandwich with chips or pasta salad.

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Easy Pepperoni Chicken Spaghetti Bake

 

Quick and easy, kids love it!

  • 1 box of Chicken Patties
  • 1 pack of pepperoni
  • 1 jar spaghetti sauce
  • 2 cups shredded Mozzarella Cheese

Preheat oven to 350 Degrees.

Pour a thin layer of spaghetti sauce in bottom of baking dish. Lay chicken patties over sauce. On Top of each patty put 3-4 pieces of pepperoni, spaghetti sauce, and sprinkle with cheese. Bake in preheated oven for 25 to 30 minutes. Serve with a salad or steamed broccoli, can serve a quick pasta dish on the side.

Prep Time 5 minutes

Bake time 20 Minutes

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Easy Kid-Friendly Mixed Veggies

 

Good side dish and disguises veggies so kids will eat them.

  • 1 bag of frozen mixed veggies, broccoli, or cauliflower
  • 1 can of cream of mushroom, chicken, or celery soup

Boil veggies and drain, pour soup over veggies in pan and warm up. .

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Shepard's Pie

 

  • 2 T. butter
  • 1 1/2 lbs. ground beef
  • 1 medium onion
  • 2 eggs, slightly beaten
  • 1/2 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/4 tsp. garlic salt
  • 1/4 tsp. pepper
  • 16 oz. mixed vegetables (not drained)
  • 4 cups mashed potatoes (I use instant)
  • 6 oz. tomato paste
  • 1/2 c. cheddar cheese (I use more)

Mix eggs, meat, Worcestershire sauce, seasonings and onion. Brown in butter in heavy skillet, stirring frequently. Add vegetables and tomato paste. Heat thoroughly. Put in shallow 9×13 glass dish. Top with potatoes and cheese.

Bake 15 minutes at 400 degrees.

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Mexican Casserole

 

  • 3 - 4 oz chicken breasts - cooked and shredded
  • 4 TBS chicken broth or water
  • 2 cups cooked rice
  • 1 1/2 cups salsa
  • 1 package taco seasoning
  • 1/2 to 1 can corn (per taste)
  • 1 cup shredded cheddar cheese (reserve 1/2 for top of casserole)

Mix all of the above. Place in casserole dish and cover with reserved cheese. Bake at 350 degrees until cheese melted (about 20 to 30 min).

Serve with hot cornbread!

artsygirl2010
by on Jun. 30, 2011 at 11:41 AM

 

5 Can Soup

 

  • 1 can beef vegetable soup
  • 1 can corn (undrained, whole or creamed)
  • 1 can mixed vegetables ( undrained)
  • 1 can chili without beans
  • 1 can of Rotel or like tomatoes

Mix all 5 in pan can cook about 15 minutes until mixed and warm. Serve with grilled cheese or corn bread or great without anything else.

Serves 4 adults with a side or do as I do and double with sides

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Cheesy Tater Casserole For A Crowd

 

  • 2 lb. frozen shredded hash brown potatoes (thawed)
  • 1 stick butter or margarine (melted)
  • 1 cup Sharp Cheddar Cheese (shredded)
  • 1 cup Gruyere cheese (shredded)
  • 1 cup Ricotta cheese
  • 1 cup sour cream
  • 2 cans cream of mushroom soup
  • 1/2 cup chopped green onions, tops included
  • 1/2 tsp garlic flakes
  • 1/2 tsp onion flakes
  • 1 tsp cumin
  • 1/2 tsp chipotle powder (optional: could substitute smoky paprika)

Preheat oven to 350 degrees and prepare a 9 x 13 inch baking dish by spraying with a non stick cooking oil spray.
Put first 5 ingredients  in a very large bowl and toss together until blended well.  In separate bowl, blend the sour cream and mushroom soup until smooth.  Add the sour cream/mushroom soup mixture to ingredients in large bowl, then add onions and seasoning and mix well.  Pour the mixture into your prepared baking pan and bake, uncovered, in the preheated oven for 35 to 45 minutes or until cooked thoroughly and browning around the edges.

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Bean Burgers

 

  • 1 can (rinsed and drained) or 1 1/2 cups cooked beans
  • 3/4 cup toasted bread crumbs
  • 2 eggs
  • extra goodies of your choice
  • seasonings of your choice

Place crumbs, eggs, extra goodies and seasonings in food processor and pulse until well combined. Add beans and pulse until texture that you want, beans should still be a bit chunky for texture.

Form into 4 patties and brown in a drizzle of oil on both sides in an ovenproof skillet. Finish off in a 375* oven for 10 - 15 minutes. Serve on a whole grain bun with toppings of your choice.

Extra goodies can be leftover brown rice, corn, any leftover bits of vegetables that you might otherwise put into soup. All vegetables should be precooked. Your mixture should be moist but still able to form into patties. Once they are browned on the first side, they will be easier to handle. These don't shrink like meat so make them in sizes to fit your buns.

My family's favorite version is black beans with chopped onion, a bit of brown rice, and 1 tsp of cumin for flavoring. These are healthy, low-fat, filling, and delicious. Quick and easy and cheap to make. A great way to use up bits of this and that sitting in the frig and a nice change from "leftovers soup".

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Easy Potato Lasagna

 

  • 4-6 large potatoes
  • 2 Jars Spaghetti sauce (homemade or store bought)
  • Green & red peppers
  • Onion
  • Mushrooms
  • Vegetables(any you have in the fridge)
  • Italian spices or any spices you like.
  • Grated Cheese(any kind)

Cook Ground meat, veggies, peppers, mushrooms. Assemble the potatoes in place of Lasagna noodles and layer all other ingredients. Potatoes can be par boiled if you wish, If not put a little extra sauce above each potato layer.

Cook in oven at 350 degrees until potatoes are soft.
These freeze well in single serving sizes or larger sizes.

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Homemade Buttermilk Cornbread:

  • ½ cup butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • ½ tsp baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ tsp salt

Preheat oven to 375 degrees. Butter or spray the inside of a square (9×9) pan and sit to the side.

Place butter into a saucepan and melt. Add sugar to the butter and stir. Then add eggs and mix well.

Sprinkle the baking soda into the buttermilk and pour into the saucepan. Follow with the cornmeal, flour and salt. Stir until it is blended well.(its okay to have a few lumps)

Pour into the prepared pan and bake for 30 to 40 minutes.

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Homemade French Fries

 

  • 4 large Russett potatoes
  • peanut or vegetable oil
  • ice cold water
  • seasoning salt or regular salt to taste
  • paper towels

Peel the potatoes and cut into whatever thickness your family likes best. If you like "shoestring fries" you should cut
the potatoes very thin. If you like "steak fries" then cut them thicker.

Get a large mixing bowl and fill it with cold water and a few ice cubes. Place the peeled, cut potatoes into the ice cold water for a few minutes.

After soaking the potatoes you should drain them on paper towels and blot them dry.

Place oil into your deep fryer or a large stock pot and heat it up. Place one potato strip in to see if the oil is hot enough. Oil must be very hot to avoid getting greasy tasting fries.

Fry the potatoes until they have reached the desired doneness. Place paper towels on a large plate and scoop out the fries and place them on the towels to soak up any leftover oil. Salt and enjoy.

**The reason for soaking the fries is to remove the starch. It will keep the potatoes from sticking together while they are cooking.**

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Spirited Corned Beef and Cabbage - Crockpot

 

  • 3 to 4 pounds corned beef with seasoning pack
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1 (12 oz) can beer
  • 4 to 6 small gold potatoes, scrubbed and left whole
  • 3 carrots, coarse cut
  • 1 medium onion, quartered
  • 2 ribs celery, coarse cut
  • 1 can chicken broth (more or less)
  • 1 cabbage cut in 8-wedges

In crockpot arrange potatoes, carrots, onion, and celery, then lay corned beef on top.
In a bowl, combine seasoning pack, bay leaves, garlic, black pepper, and beer, stir, then pour beer-spice liquid over the top of the meat, being sure you scrape out all the spices onto the meat.
Add enough chicken broth to crockpot to just come up half way on the meat, pouring the chicken broth around the edges, not over the meat so you don't disturb the spices on top of meat.
Cover and cook on LOW 6 to 7  hours before adding cabbage. (total cooking time is 8 to 9 hours)

Uncover and arrange cabbage wedges around beef, spooning a little liquid from the crockpot over cabbage.
Cover crockpot and continue cooking for 1 1/2 to 2 hours or until cabbage is tender.

Remove meat to platter, cover loosely with foil and let rest for 5 minutes, then cut meat on the bias to serve alongside the veggies from the crockpot.

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Crockpot Chicken Tacos

 

This is the easiest, most satisfying way to make a healthy, delicious taco dinner, and I always get rave reviews:)

  • 3 boneless skinless chicken breasts
  • 1 Tbsp chili powder
  • 3 Tbsp lime juice
  • 1 cup of salsa
  • 1 cup frozen corn

Line chicken breasts in the bottom of a crockpot. In a very small bowl, mix the chili powder with the lime juice, and pour over the chicken breasts. (I turn them over to make sure they are evenly coated.)

Set crockpot on Low and cook for 5-6 hours or until chicken is thoroughly cooked and is easy to shred.

Remove the chicken, shred, and put back in crockpot. Add salsa and frozen corn and mix thoroughly. Let cook for 45 minutes or until cooked through. Serve with tortillas, cheese, sour cream.

These are SO easy to make and are never short on flavor. You can add other ingredients as well to your liking: black beans, jalapeno's, etc. It really can be customized to your tastebuds. Enjoy!!

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Apple Dumplings

 

  • 2 Granny Smith apples
  • 1  can crescent rolls (8 count)  (Store brand works!)
  • cinnamon

Peel, core and slice apples into fourths. Wrap a crescent roll around each apple slice. Place into buttered dish, sprinkle with cinnamon.

Bring to a boil:

  • 1 cup sugar
  • 1 cup orange juice
  • 1 stick margarine, (or butter)

Remove from heat, add one teaspoon vanilla. Pour over apples, bake at 350 degrees until golden brown.
Great served with vanilla ice cream. This was one of my son's favorite dishes.
Enjoy!

 

artsygirl2010
by on Jun. 30, 2011 at 11:45 AM

 

Barbecue Sloppy Joes

 

  • 1 pound ground turkey thawed if frozen
  • 1/8 teaspoon black pepper
  • 1 cup onions chopped
  • 1 8-ounce can tomato sauce
  • 1/2 cup barbecue sauce
  • 1/4 cup water
  • 4 hamburger buns or onion buns, split and toasted

This recipe makes 4 servings.

Crumble turkey into a medium skillet. Sprinkle with pepper. Add onion. Over medium-high heat, cook and stir for 5 minutes or until meat is no longer pink and onion is almost tender. Reduce heat to low.

Stir in tomato sauce, barbecue sauce and water. Cover and simmer for 15 minutes or until onion is tender, stirring occasionally.

Place each hamburger bun bottom on an individual plate. Spoon about 3/4 cup of the turkey mixture onto each; replace tops. Serve immediately.

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Cheesy Baked Ziti

 

  • 3 3/4 cups ziti mostaccioli (about 12 oz.)
  • 1 48-ounce jar spaghetti sauce
  • 2 teaspoons Italian seasoning dried crushed
  • 8 ounces mozzarella cheese shredded (about 2 cups)
  • 1 egg
  • 1 16-ounce container ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1 tablespoon parsley dried, crushed
  • 1/2 teaspoon salt
  • 4 ounces mozzarella cheese shredded (about 1 cup)

This recipe makes 6 servings.

Lightly grease a 3-quart oblong baking dish. Cook ziti or mostaccioli in salted water according to package directions, cooking for the minimum suggested time; drain.

In a medium bowl or in the jar, stir together spaghetti sauce and herb seasoning. Remove 2 cups and set aside. Stir remaining mixture into pasta. Place half of the pasta mixture in baking dish. Sprinkle 1 cup of the mozzarella cheese on top.

In a medium bowl, beat egg. Stir in ricotta. Parmesan, parsley and salt until blended. Spread in dish over mozzarella cheese. Top with remaining pasta. Sprinkle with 1 cup of the mozzarella cheese. Spread remaining spaghetti sauce evenly to edges of dish, coating all pasta. Cover loosely and refrigerate up to 24 hours.

Bake casserole, uncovered, in a preheated 350° oven for 55 minutes or until very hot in center and edges are bubbly. Sprinkle with mozzarella cheese. Bake 3 to 5 minutes longer or until cheese melts. Serve with a large spoon.

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Baked Chicken and Rice

 

  • 1 1/3 cups white rice uncooked converted-style
  • 6 chicken breasts skinned and boned if desired
  • 1 cup celery sliced
  • 2 cups water
  • 1 10 1/2-ounce can cream of chicken soup condensed
  • 1 10 1/2-ounce can cream of celery soup condensed
  • 3/4 cup sherry
  • 1/4 cup parmesan cheese grated
  • Paprika
  • 1/4 cup almonds sliced
  • Celery leaves

This recipe makes 6 servings.

Preheat oven to 300°. Grease a 3-quart oblong baking dish. In baking dish, layer half of the rice, chicken, celery and remaining rice.

In a medium bowl, mix water, soups and sherry until smooth. Pour over rice. Sprinkle with cheese.

Cover and bake for 2 hours or until chicken and rice are tender.

Lift chicken to surface of rice mixture. With a fork, stir rice and sauce lightly around edges to blend. Sprinkle chicken with paprika and almonds. Garnish with celery leaves.

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Bacon Cheeseburger Pizza

 

  • 1 loaf (1 pound) unsliced French bread
  • 1 pound ground beef
  • 1 medium onion chopped (1/2 cup)
  • 1 jar (14 ounces) pizza sauce (any variety)
  • 1 large tomato, seeded and chopped (1 cup)
  • 8 slices bacon, crisply cooked and crumbled
  • 2 cups finely shredded pizza cheese blend pizza cheese blend (mozzarella and Cheddar cheeses) (8 ounces)

This recipe makes 8 servings.

Heat oven to 400�.

Cut bread loaf horizontally in half. Cut bread halves crosswise in half to make 4 pieces (to fit on cookie sheet). Arrange on large ungreased cookie sheet.

Cook beef and onion in 10-inch skillet over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in pizza sauce. Spread beef mixture over bread. Sprinkle with tomato, bacon and cheese.

Bake 12 to 15 minutes or until pizza is hot and cheese is melted.

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Apple Glazed Pork Roast

 

  • 4 pounds pork rolled loin roast, trimmed
  • 1/4 cup unsweetened apple juice
  • Salt & pepper to taste
  • 3 tablespoons brown sugar
  • 6 apples, quartered
  • 1 teaspoon ginger, ground

This recipe makes 8 servings.

Rub roast with salt and pepper.

Brown pork roast under broiler to remove excess fat; drain well.

Place apple quarters in bottom of crockpot. Place roast on top of Apples.

Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.

Cover and cook on Low setting for 10-12 hours or until done.

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Beef and Noodles Skillet Recipe

 

  • 2 small Cube Steaks
  • 1 pkg. Extra-wide egg noodles
  • 2 cubes Beef Bouillon
  • 2 C. Water
  • flour
  • season salt
  • pepper
  • veg oil
  • salt

Cut cube steak into small bites and coat with flour, season salt, and pepper.
Brown cube steak in small amount of veg oil in med frying pan.(does not need to cook all the way)
Stir bouillon cubes in boiling water until disolved.
Add to frying pan and cover.
Simmer 30 -40 min. Stir occasionally.
Mix with cooked egg noodles and salt to taste.

MrsWilmot
by Meggs on Jun. 30, 2011 at 10:59 PM
Bump! Some of these recipes sound so good!
Posted on CafeMom Mobile
stellarmom1
by Becca on Jan. 9, 2013 at 4:10 PM

Here is a bump for you!  I would take advantage of crock pot meals as much as possible! :)

Stevied13
by Steph on Jan. 9, 2013 at 8:25 PM
Great recipes.
Posted on the NEW CafeMom Mobile
raczac
by Member on Jan. 9, 2013 at 10:30 PM
Bump
Posted on CafeMom Mobile
RADmomma
by Sara on Jan. 10, 2013 at 1:25 PM

 crock pot for sure

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