As you’ve probably figured out by now, we parents are busy people. Between working outside of the home (or providing full-time childcare) keeping kids safe, entertained, loved and fed, it seems like there just aren’t enough hours in the day to make a healthy dinner.
With such a hectic schedule, many parents are faced with the dilemma of finding time to prepare quick and healthy meals for their children. Never fear, mom and dad! Here are a few fantastic ideas that you can have ready in only 15 minutes to fill those hungry little bellies.
Fettucinne with sweet pepper-cayenne sauce from Allrecipes.com:
- Bring a large pot of lightly salted water to a boil. Add 12 ounces of dry fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, spray cooking oil in a large skillet and saute 2 red bell peppers(julienned,) 3 cloves of minced garlic and 3/4 tablespoons cayenne pepper over medium heat for 3 to 5 minutes.
- Stir in 1 cup of reduced fat sour cream and 3/4 cup of chicken broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
- Toss hot pasta with sauce and season with salt and pepper to taste; serve.
Beef fajitas: from Kraftrecipes.com:
- 1. Cook and stir 1 boneless beef sirloin steak (1 lb. cut into strips) in 1 tablespoon hot oil in large skillet on medium-high heat 3 minutes. Add 1 medium red pepper and 1 medium green pepper (cut into strips) and 1 medium onion (sliced, halved); cook 3 to 4 minutes or until steak is cooked through and vegetables are crisp-tender, stirring frequently.
- 2. Add 1 cup of thick and chunky salsa and 1/2 cup A.1. Mesquite Marinade; mix well. Reduce heat to medium-low. Cook until heated through, stirring occasionally.
- 3. Spoon evenly onto 8 flour tortillas (6 inch), warmed tortillas; roll up. Optional: Top with the guacamole and sour cream.
Baked herb fish fillets from Myrecipes.com:
- Preheat oven to 375ºF. Butter bottom of a 9-by-13-inch baking dish. Arrange fish (4 white fish fillets such as flounder, fluke or pollack — about 1 1/4 lb. total) in dish, sprinkle with salt and pepper and dot with 1/2 Tbsp. butter. Bake until fish becomes opaque and tender when pierced with tip of a paring knife, about 10 minutes.
- While fish is baking, melt remaining 3 Tbsp. butter in a small saucepan over medium heat. Add 1 clove of minced garlic and cook, stirring, until fragrant, about 1 minute. Stir in 2 tablespoons of lemon juice, 1 tablespoon capers (drained and rinsed,) and 1 tablespoon finely chopped fresh tarragon, then drizzle sauce over fish and serve.
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