Getting your kids to eat what you cook!
Do you always get salt and pepper all over the counter when you fill your shakers?
I do!
Every time!
Until I learned this neat little trick that is…
Cut a large corner off of an envelope.
Take that corner and poke a larger hole in the pointy end.
Stick the end into a shaker.
Fill.
It’s a funnel!
How smart is that?
What’s your favorite kind of recipe after a long day out with the kids? I’ll tell you mine…one that takes me less that 5 minutes to throw together then toss it into the oven so it can do all the work for me. This is one of those recipes! Fast, easy and oh so delicious.
Yesterday we were out at the local pool and waterpark with some friends. We ended up staying a little late and by the time I hustled everyone past the 900 ice cream trucks who line the perimeter and enduring the endless screaming about how it’s sooooo unfair that everyone else gets ice cream before dinner and I’m the meanest mommy in the world, etc. We made it home and tossed this puppy together, threw it into the oven, and wrangled everyone upstairs for baths and what not. By the time we were done washing off all that chlorine dinner was almost ready. Woo hoo! Love me some good ol’ casseroles that are a whole dinner in one.
Serves 4 Prep Time 5 minutes Cook Time 1 hour
2 T unsalted butter
1 cup long-grain uncooked white or brown rice
4 bone in pork chops
1 cup broccoli florets
1 cup sliced mushrooms
1 10 oz can beef broth
1 10 oz can reduced fat cream of mushroom soup
1 small onion sliced
1 green pepper sliced
S&P
Preheat your oven to 375 degrees. In a medium skillet, melt the butter over medium heat. Add the rice and saute until nice and toasted, about 5 minutes.
Toss your broccoli and mushrooms into the bottom of a 9×13 casserole dish. Pour the rice on top of the veggies. Season the pork chops with the S&P and place them on top of the rice.
In a bowl combine the soup and 1/2 of the beef broth, mix well. Pour the remaining broth over the rice. Place the onion rings and green pepper over the chops and season again with S&P. Pour the soup/broth mixture over the top. Cover the dish with aluminum foil and bake for 1 hour. Serve the pork chops on a bed of the rice with Roasted Brussell Sprouts.
What is your favorite quick and easy casserole?
We love love love our potatoes in this house. We like ‘em baked, roasted, grilled and especially mashed! I threw a bunch of stuff from the fridge together for these babies and all anyone could say was MMMMMMM. So here they are, MMMMMMahsed Potatoes!
Serves 6 Prep Time: 5 minutes Cook time: 20 minutes
1 1/2 lbs baby red potatoes
3 cloves garlic, peeled
S&P
splash of cream
1/4 cup chicken stock
1/4 cup parmesan cheese
2 T butter
Cut your potatoes into quarters and toss them in a medium sized pot with the garlic cloves. Fill with cold water. Set over high heat and bring to a boil. Once the water is boiling season the water with salt. Cook until fork tender about 8-10 minutes. Drain well and transfer to a bowl. Toss in remaining ingredients and mix with hand mixer or smash with a potato smasher. Serve with a bit of sauce from chicken marsala.
Oh oh oh, guess what? I’m guest posting today over at my girl Katie’s at Sassy Silly Spunky Momma She is just awesome and you should go on over and check her out.
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