What's for supper...

[JHFaith]

]Hello everyone! Since starting school my husband and I have not had the time to cook and prepare meals like we did before. I thought it would be fun for us to share quick, easy, and healthy recipes. I'm especially interested in meals that make good leftovers and that lean toward the healthy side. Thanks :loveya:

[Jules A, MSN]

I make extra and freeze everything. Spaghetti sauce, chili, cake etc. Its nice to just heat up a homemade meal on those extra long days. Good thread.

[DA314]

Scorpio- I hadn't thought of that. I'll have to try it with the french bread. Thanks!

[RhodyGirl, RN]

I am a salmon lover!! It is so healthy and easy to make. Here's a quick recipe that I use all the time.

Set oven to 400 - 420 degrees (depending on oven)

Take two medium to large pieces of tin foil and lay them next to each other on a baking sheet

Place one filet of salmon on each aluminum sheet

Add salt, pepper, and minced garlic over each filet

Squeeze half a lemon over each filet

Add a few sprigs of fresh rosemary and time...just place them on top of the fish

Add 2 to 3 thin slices of lemon over each piece

Drizzle 1 to 2 tbs of olive oil each

Wrap each piece of fish into a little "package" with the foil. Place in oven on baking sheet, and bake for 15 to 25 minutes depending on the size of the fish.

I usually serve this with some of that 5 minute garlic cous cous, and a spinach salad! My husband looooovves it!

[locolorenzo22, BSN, RN]

I usually make things like chicken, fried rice, etc.

What you do is you take a big package of chicken, defrost it.....cut into small pieces and cook it in a skillet. Place peppers in the skillet with the chicken...then add onion, mushroom, soft veggies....then you beat 2 eggs with milk, dump that in, then take microwave rice...cook it in microwave, then dump that into skillet. Mix until warm.

I usually find that last me 2-3 days...

[MaineEMT2RN]

This is one of our standard quick suppers:

http://www.101cookbooks.com/archives/ten-minute-tasty-asparagus-and-brown-rice-recipe.html

The other standby is this quick peanut sauce on a bed of spelt soba and brocolli:

2 cloves garlic, chopped

3 tablespoons tamari

¼ cup sesame oil

2 tablespoons creamy peanut butter

1 tablespoon rice vinegar

½ cup orange juice

¼ teaspoon cayenne

1.Combine all ingredients in food processor or blender and process until well blended.

2.Toss with hot noodles immediately.

[Rianna1]

CROCK POT - POT ROAST.

I do this on clinical days before I leave for the hospital.

Turn crock pot on Low. Add the following to the crock pot: Cut up 6 carrots, 1-2 onions and 4-6 potatoes. Add 1/2 cup water, one beef boullion cube(optional), 1 T worchestershire sauce (optional).

Brown all sides of a roast in olive oil and garlic.

Add the roast on top of all the veggies. Add salt and pepper. Cover and cook 6-8 hrs.

You can start this in 10 minutes and come home to a yummy meal.

What type of meat does it say on it when you buy it at the store? I never seem to use the right type/cut of meat. DOes it say "roast"? I always just get ribeye or tbone steak and have never really tried roasts.

I'd love to use my crock pot more though. Problem is, the times I've used it (I got the recipes from a crock pot book) all the dishes seemed to taste the same so I stopped using it.

[polka-dot, RN]

Here's one for the vegetarians:

Red Beans and Rice

-Cook brown rice (I sometimes add a tablespoon or two of red onion in with the rice while it's cooking...yummy).

-When rice is almost finished cooking, saute some chopped red onion (about 1/4 cup) with some garlic...1 to 2 cloves. Next, add some diced red or green bell pepper (or both) and cook for a bit. Up to 1/2 cup of bell peppers is good...more or less to taste. Then add chopped tomatoes (about 1/2 cup to 1 cup) and a can of red beans.

-Season to taste with cumin, cajon seasoning and cayenne (only add cayenne if you like it spicy!)

-Serve bean mixture over rice and top with crumbled feta cheese.

Delicious, healthy and easy!

[Quidam]

Chicken Gabriella

boneless, skinless chicken breasts seasoned with salt & pepper

1 cup of white cooking wine

1/2 cup olive oil

rosemary or thyme to taste (or both)

Small red potatoes, halved.

Chopped yellow or white onion

Place seasoned chicken breasts in a large baking dish. Arrange potatoes around chicken. Add chopped onions on top and all around. Mix white wine with olive oil, whisk and pour quickly over chicken and potatoes. Top all with rosemary or thyme (or both). Cover with foil. Bake at 350 until breasts are done and potatoes are tender, about an hour or so.

Serve chicken with sauce drizzled over it.

I usually serve this with canned asparagus with a bit of vinegar on it.

Quick and easy, very tasty!