Easy and quick summer meals for family of 2parents and 2 kids.

Chris - posted on 06/01/2010

Hi Adrianna,

Here's a super easy recipe from The Pampered Chef. It is all done in one pot, so clean up is a breeze. And, it's budget friendly! I will also add leftover chicken if we have it. Enjoy!

Creamy One-Pot Pasta
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but stillfirm, stirring occasionally using Mega Scraper.
Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions(R) Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Terra - posted on 05/30/2010

I am absolutely positive that there are slow cooker cook books for people with high blood pressure, etc. Slow cookers are a mother's best friend. Throw a chicken in there and let it do the work for you.

Tami - posted on 05/29/2010

Tacos are a quick favorite in our household. I cook the meat w/ the taco seasoning and the kids make more of a burrito type taco out of soft shells, my husband makes more traditional tacos and I eat a taco salad.

I like to keep cooked ribs in the freezer (just made some today). I buy packs of three racks of ribs at Sam's and when I get home I season them and wrap them in heavy duty foil. I bake them for about two hours at 325. When they cool enough to handle I cut each rib apart and put one rack of ribs in a gallon freezer bag. During the week we take a bag out, dump BBQ sauce over and let the ribs sort of marinade while they thaw. When we are ready to eat we heat up the grill, throw the precooked ribs on the grill to heat them up and add some of that yummy grilled flavor. It takes about 10 minutes or so. Serve with your favorite beans and a salad or slices of watermelon. Corn cooked on the grill is also good with them. If sugar is an issue I believe you can find low sugar BBQ sauces or make your own.