Ingredients:

3 Tbsp. mayonnaise
Grated zest and juice of 1 lime
3 C. coleslaw
2 scallions, white and green parts, chopped
2 Tbsp. chopped fresh cilantro, optional
Salt and pepper
3 Tbsp. olive oil
1 lb. fish fillets (unbreaded), cut into 6 equal portions
1 tsp. chili powder
Salt
¼ C. all-purpose
12 corn tortillas, heated

Directions:

To make the slaw, mix the mayonnaise and lime zest and juice in a medium bowl. Add the coleslaw mix, scallions, and cilantro, if using and mix well. Season with salt and pepper. Let stand while making the fish for the tacos. Heat the oil in a large skillet over medium heat the oil is hot but not smoking. Season the cod all over with the chili powder and then the salt. Place the flour in a small bowl. Coat each piece of cod in the flour, shaking off the excess. Add to the skillet and cook, turning once, until golden brown, about 6 minutes. Transfer the cod to a plate. Place tortillas in a napkin-lined basked and close the napkin to keep the tortillas warm. Serve the tortillas, fish, and lime slaw at the table. To make each taco, place 2 tortillas, slightly overlapping, on the plate. Top with 1 piece of fish and break it up with a fork. Top with a spoonful of the lime slaw and roll up the taco.   
  

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1 pkg. sausages 
1 Tbsp. olive oil
8 lightly beaten eggs  
½ c. sliced green onion
¼ c. milk  
½ c. diced sweet red pepper
½ to 1 c. shredded cheese 
1 c. sliced mushrooms
1 tsp. salt 
1 c. frozen hash browns
¼ tsp. black pepper  
¼ c. Parmesan cheese

Preheat oven to 350° F.  Put foil into baking cups and set aside.  Cook and drain sausages.  Combine eggs, milk, cheese in a large bowl; add salt and pepper to taste.  In a large skillet, heat the olive oil over medium heat.  Add the vegetables and sauté until tender.  Combine egg mixture, sausages, and vegetables.  Pour even amounts into the separate baking cups and place in the oven until eggs are set, approximately 22 minutes.  Remove from the oven and sprinkle with parmesan cheese.

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Ingredients:

16 oz. lean round steak, cut into strips
1 (15 oz.) can chunky tomato sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 Tbsp. prepared mustard
1/3 C. water
1/8 tsp. black pepper
1 C. onion slices

Directions:

In a large skillet, brown meat. In a medium bowl, combine tomato sauce, Worcestershire sauce, brown sugar, mustard, water, and black pepper. Pour sauce mixture over meat in skillet. Layer onion slices over the top. Cover and lower heat. Simmer 15 minutes, stirring occasionally. Good served over rice or pasta.

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Ingredients:

1 (6 ½ oz.) can solid white tuna in water, drained and flaked
½ C. plain low fat yogurt
1 celery stalk, diced
1 tsp. coarse grained mustard
¼ tsp. dried dill weed
Salt and pepper
2 pita bread, halved crosswise
8 lettuce leaves
2 tomatoes, sliced thickly

Directions:

Combine first 5 ingredients in medium bowl. Season with salt and pepper. Line bread halves with lettuce leaves and tomatoes. Divide tuna mixture among bread pockets.

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Ingredients:

1 cup mayonnaise
1/4 cup orange juice
4 chicken breasts, boneless, skinless and thawed
2 cup pasta, any kind
1 cantaloupe, diced

Instructions:

Place the mayonnaise into a large mixing bowl.  Add the orange juice and mix together well being sure that the mixture becomes very smooth.  Cover and place in the refrigerator until ready to serve.  Set the oven on 375 degrees.  Place the chicken breast in a shallow baking pan.  Bake 25 minutes.  Chicken will be done when juices run clear when pierced with a fork.  Remove from the oven and allow cooling.  Once the chicken has cooled enough to work with, use a sharp knife to dice it into small chunks.  Cook the pasta as directed on the package.  Rinse with cool water and drain well.  Place the pasta into a large serving bowl.  Add the diced chicken and blend well.  Remove the orange juice mixture from the refrigerator and pour over the top of the pasta and chicken.  Use a rubber spatula to stir the ingredients together.  Add the cantaloupe and stir to incorporate.  Cover and refrigerate for up to 3 hours.  Salad should be cold when served. 

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If you’re like many women today, you’re working a full-time job during the day and then come home to put in at least another eight hours taking care of the home.  Finding things that will make your time at home less taxing would be great, especially when it comes to being able to feed your family nutritious meals that they will enjoy.

Truth be told, everyone prefers to eat a good, home cooked meal.  But if you’ve just spent a draining eight hours outside the home, you may not have the energy to cook from scratch.  You can create great meals that don’t take a long time; here’s how:

  • Make a plan before going grocery shopping.  Creating a meal plan for at least a week at a time will solve two problems. Firstly, you’ll know what you’re going to fix so you won’t be racking your brain after you come home trying to figure out what to fix.  Secondly, you’ll be able to better control how much you spend because you’ll already know what ingredients you need.

  • After you’ve done your shopping, wash all the vegetables and cut them up into the sizes you’ll need for each meal.  This may take a while on the front, but will save you a lot of time when you’re preparing each meal later.  Don’t forget to ask for help from those that are old enough to use a sharp knife.  This will greatly lessen the time you need to spend.

  • Make your crock pot your best friend.  This one cooking tool can make your life so much easier, and your family much more satisfied with the meal.  Put your ingredients into the crock pot, turn it on, and leave it alone.  By the time you return home, you’ll have the makings for a great home-cooked meal!

  • When you plan a family favorite, prepare more than one meal’s worth.  You can double, triple, or quadruple the amount that you make.  Freeze the separate meals for later use.  When you’re craving a particular meal and don’t have time to fix it, you’ll have one in the freezer; all you have to do is take it out and reheat it.

  • If you don’t want to spend an entire day cooking extra meals, plan on cooking enough for one extra meal that you can use as a planned leftover one night.  If you’re using making chili one night, make a little extra that you can add to baked potatoes on another night.

  • Stretch your home-made meal with a great tossed or pasta salad.  Salads are quick, easy, and nutritious.  They’re also good to add when you’re having leftovers.  They’ll stretch the meal quite nicely.

You may not be able to be supermom or superwoman, but you can accomplish your goal of providing nutritious, home-made meals even after working outside of the home all day long.  By using these tips, you’ll reduce some of the time you need to prepare those meals.  You might actually find that you have a chance to enjoy your meal, as well, and that should make you feel super!

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1 cup water
1/2 cup butter
1 1/2 cup all purpose flour
5 eggs, room temperature
1 1/2 quart ice cream, any flavor

Instructions:

Place the water in a saucepan over high heat.  Bring the water to a quick boil.  Place the butter in the boiling water.  When the butter has completely melted add the flour and stir. Do this quickly so the dough forms in a ball.  Place the dough ball in a large mixing bowl.  Add one egg at a time.  After each egg beat with a mixture on medium speed until the egg is completely blended in.  Using two spoons place mounds of the dough onto a cookie sheet sprayed with a non stick cooking spray.  Set the oven temperature on 350 degrees.  Bake the mounds 35 minutes or until a light golden brown.  Remove from the oven and place on a wire rack where they can cool completely.  When the mounds have cooled use a sharp knife to cut three quarter of the way through each mound.  Fill the mound with the ice cream.  Be sure the ice cream is firm when you do this.  Place the mound on a piece of aluminum foil and then wrap the mound tightly.  Continue until all the mounds are filled and wrapped.  Place the wrapped mounds in the freezer until the ice cream if very firm again at least 2 hours.  Serve the ice cream mounds immediately after removing from the freezer. 

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Ingredients:

1 onion, sliced
4 red potatoes, sliced
2 carrots, sliced into 1 inch pieces
2 ears of sweet corn cut into 4 sections each
4 tablespoons butter, softened
2 tablespoons spicy brown mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Place the soft butter into a mixing bowl.  Stir in the mustard until well blended.  Stir in the garlic.  Sprinkle in the salt and pepper and blend the ingredients together well.  Place the onion, potatoes, carrots and corn into a large mixing bowl.  Pour the butter mixture over the vegetables.  Toss to coat evenly.  Heat the grill to medium high temperature.  Place one quarter of the vegetable mixture into a piece of aluminum foil.  Seal tightly around the vegetables.  Continue until you have used all the vegetables.  Place the foil wrapped vegetables on the grill.  Gill 30 minutes or until the vegetables are fork tender. 

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Ingredients: 

2 (8 ounce) can refrigerated crescent roll dough
8 hot dogs
4 cheese slices

Instructions:

Open the cans of crescent dough.  Separate into the 8 rectangles.  Cut each piece into a triangle.  Cut each hot dog in half through the middle.  Cut each cheese slice into 4 triangles.  Place one cheese triangle onto a dough triangle.  Place a hot dog half onto the triangle at the larger end.  Roll closed and press the short end of the triangle to seal.  You can also secure with a toothpick.  Continue with each dough and cheese triangle and each hot dog half until all have been used.  Preheat oven to 375 degrees.  Place in single layer on an ungreased baking sheet.  Bake 10 minutes or until a browned. 

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The book offers a user friendly approach to baking the ever popular cupcake, providing 15 master batter and frosting recipes on which the 60 cupcakes in this guide are built.

If baking cupcakes is your thing then you need to grab this book and start baking. This book makes it so simple that even your children can assist with the baking of the delicious cupcakes.

The book not only includes the recipe but also…

• key symbols guide
• ideas on baking with kids
• glossary of terms
• cupcake storage ideas
• helpful tips

 And it is filled with yummy cupcake recipes like…

• crumb cake
• Irish coffee
• Boston cream pie
• mocha chip pound cake
• in the pink
• bride and groom

Colorful photographs and a lay-flat binding makes The Baker’s Field Guide to Cupcakes a must-have for your baking book collection. With the descriptive text and field notes you are able to recreate author DeDe Wilson’s spectacular effects, both pleasing to the eye and fanciful.

Cupcakes are popular and a big hit with crowds, especially kids. With this book you will definitely WOW the crowd. At such a reasonable price this 164 page book is a true find for any home where baking is appreciated.

This book can be found by clicking here.

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