What keeps you from making healthy meals for your family? 2 things hold me back:
having to come up with the idea of what to make
recipes that take too long to put together
So today I am helping you out by providing links to 5 recipes that I have made repeatedly for my family. To get made repeatedly in this house they must be kid friendly, budget friendly, healthy and quick! Sounds pretty good right? So here we go!
5 Healthy Recipes
Slow Cooker Taco Chicken Bowls: this recipe takes less than 10 minutes to throw in the slow cooker in the morning. About 20 minutes before dinner, you cook the rice, cut up a few accompaniments and shred the chicken. My kids also like to add a few tortilla chips for some extra crunch!
Linguine with White Clam Sauce: I always have minced clams on hand so I use those in place of the whole clams the recipe calls for. I also eliminate the anchovies if I don’t have them. The recipe is delicious either way! Add a salad on the side and you have a quick, healthy dinner!
Fried Rice Restaurant Style: this recipe is very fast once the rice is cooked. I usually cook extra rice when I am making it for another recipe and then use it in this recipe a few days later. The rice works better in fried rice when it is a little dried out. I also double the carrots and peas to up the veggies. This is a meal by itself or you can serve it with pot stickers you can buy in the frozen food section.
Mexican Bean Salad: if your kids don’t eat beans this will be a hard sell:( Lots of kids do, though, so I wanted to throw this in! On nights you don’t want to cook, nothing is easier than this. Here it is with a side of shrimp.
How often do you need to throw together a quick, healthy meal? Everyday? It feels that way sometimes! With 3 kids our schedule is pretty packed. 2 nights in particular are especially challenging and I have resorted to only cooking crockpot meals on those days. It has been a perfect solution for us! I put the meal together in the morning and then it is ready when we are. This Crockpot Taco Stoup is on the menu at least once every other week from about November till March.
I know for working moms in particular, mornings can be crazy trying to get everyone ready and out the door. I promise you that you can fit this recipe into your morning, especially if you make the vegetarian option! You literally are opening cans and packets and tossing them in the crockpot. If you really can’t fit one more thing into your morning, this recipe could easily be thrown together the night before and then just put in the crockpot and turned on in the morning.
Although this is almost as easy as opening cans and dumping the contents into the crockpot, there is one step I don’t recommend skipping – rinsing your beans and corn. I love the convenience of canned foods. Although we don’t use them all the time, there are times when the convenience can’t be beat. However, canned food can be very high is sodium and this is true of beans! So please take the time to rinse. This article from Cooking Light talks about the benefits and if it really helps (spoiler: it does)!
So will your kids eat this? To be honest I can’t answer that for you. My kids enjoy beans and this is one of our family favorites. When I first started making it I always made it with meat. For some reason I thought it was necessary to sell my kids on it. Now I rarely add the meat and they love it just as much! If you’re nervous about it, use the meat, lessen the beans and serve it with tortilla chips. Most kids love foods they can eat with chips! You could even try it as a nacho topping – mmm – just thought of that… May be a little soggy though so dipping may work better.
Whatever you decide, let me know how it goes. I hope this becomes a go to meal for your family!
Crockpot Taco Stoup
A hearty soup/stew (stoup) which takes minutes to make and will become a healthy staple for your family/
My family loves pancakes! The funny thing is we rarely have them for breakfast. At our house, pancakes are more a dinner thing. I think it may be because these healthy whole grain pancakes are so substantial that they really can be enough for dinner. Your basic pancake is full of white flour, lots of sugar and very little in the way of “good for you” ingredients. These are very different! How about oats, whole wheat flour, bananas, almond milk and flaxmeal? Sounds pretty healthy right?
But more importantly, how do they taste? You’ll have to ask my kids – I make a double batch and we’re lucky if there’s a serving left when dinner is over! Can’t fool kids right? And in my book, healthy and delicious have to go hand-in-hand. There’s no point in eating healthy food if you aren’t going to get joy from eating it! Food is not only feeding your body but your soul as well. The experience of eating is just as important as the food itself.
Our favorite toppings for pancakes are real maple syrup, some fruit (applesauce, strawberries, blueberries, etc) with a sprinkle of powdered sugar or simply a little butter. If you really want to make them extra special, serve them with some of this amazing dulce de leche!
These pancakes do freeze well so don’t be afraid to make a lot! I never make less than a double batch. When we do have some left, I just lay them out in a single layer on a cookie sheet and freeze. Once they are solid, I transfer them to ziploc bags. The kids can pull them out of the freezer for breakfast. A little time in the toaster oven or microwave and breakfast is ready.
Give these a try and you won’t be disappointed! As a result, you may even find that you’re making and eating pancakes a little more often – guilt free!
Healthy Whole Grain Pancakes
The most delicious, healthy pancakes ever! Heavier than your typical pancake with amazing flavor!
Use a hand blender or small food processor to blend the oats until the texture is flour like
In a large bowl mix the oats through the nutmeg (10 ingredients).
In a smaller bowl, whisk the egg, almond milk,oil and vanilla. Stir in the mashed bananas. Pour the egg mixture into the flour mixture and stir just until combined.
Let the batter rest while you heat a non-stick griddle over medium high heat (about 300-325 if using an electric griddle). Drop the batter by 1/4 cupfuls onto the hot griddle and cook until the edges start to dry, about 2 minutes. Flip and cook on the other side until browned. Repeat with remaining batter.