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Tag: Comfort Food
“Check Out This Delicious Shrimp and Artichoke Casserole – Perfect for Busy Stay-at-Home Parents!”
Shrimp and Artichoke Casserole Recipe: An Easy Comfort Food for Stay at Home Parents
As a stay-at-home parent, it can be hard to find time to make a hearty, delicious meal. The good news is that you don’t have to sacrifice quality when it comes to feeding your family. This shrimp and artichoke casserole is an easy comfort food option that will satisfy everyone’s taste buds without taking too much effort or time.
The best part about this dish is that you can prep it in advance and just pop it in the oven when you’re ready to eat. The ingredients are simple and can be found at most grocery stores. Here’s what you need:
-2 cups of cooked shrimp
-1 can of quartered artichoke hearts
-1 cup of grated cheese
-¼ cup of breadcrumbs
-1 tablespoon of olive oil
-1 teaspoon of garlic powder
-Salt and pepper to tasteFirst, preheat your oven to 350 degrees Fahrenheit. Drain the artichoke hearts and place them in a baking dish. In a separate bowl, combine the cooked shrimp, grated cheese, breadcrumbs, olive oil, garlic powder, salt, and pepper and mix until all the ingredients are combined. Spread the shrimp mixture over the artichokes in the baking dish, making sure everything is evenly distributed. Place the dish in the oven and bake for 20 minutes or until the top is golden brown.
This hearty casserole is perfect for busy parents who want to provide their family with a delicious meal without having to spend too much time in the kitchen. It’s also a great way to turn leftovers into something new! If you have some cooked shrimp or other leftovers on hand, this is an excellent way to use them up.
I remember when I first made this casserole for my family. My six year old son was so excited when he saw it come out of the oven! He said it reminded him of his favorite seafood restaurant back home. This simple dish quickly became a favorite in our house and I still make it often when I have some extra time on my hands.
If you’re looking for an easy comfort food option for your family, give this shrimp and artichoke casserole recipe a try! You won’t be disappointed!
“Tantalizing Taste at Home: Make Pork Chops with Cranberry Sauce Now!”
Pork Chops with Cranberry Sauce: A Delicious and Nutritious Dinner for Busy Parents
As a stay at home parent, finding time to prepare meals can be difficult. That’s why I love this recipe for pork chops with cranberry sauce. It’s easy to make and can be on the table in less than 30 minutes. Plus, it’s a great way to get some lean protein and healthy carbohydrates into my family’s diet.
To make the dish, you will need four boneless pork chops, one cup of fresh or frozen cranberries, one cup of orange juice, one tablespoon of butter, one teaspoon of cornstarch, half a teaspoon of salt, and optional seasonings such as thyme or rosemary.
First, season the pork chops with salt and any other desired seasonings. Heat up a large skillet over medium-high heat and add the butter. Once melted, add the pork chops to the skillet and cook for about three minutes on each side until they are golden brown and cooked through.
Once the pork chops are done cooking, remove them from the skillet and set aside on a plate. In the same skillet, add the cranberries and orange juice. Bring the mixture to a boil before reducing the heat to low and simmering for five minutes until the cranberries have burst and softened.
At this point, add the cornstarch to thicken up the sauce. Stir it in until it’s well mixed. Return the pork chops to the skillet and let them warm up in the sauce for about three minutes before serving.
This recipe for pork chops with cranberry sauce is sure to be a hit with my family every time I make it! Not only is it delicious but it’s also packed with protein and antioxidants from both the pork chops and cranberries. Plus, I can have a warm meal on the table in no time at all – perfect for busy parents like me!
“The Perfect Beef and Zucchini Stir-Fry Recipe to Keep Busy Stay-at-Home Parents Satisfied!”
Beef and Zucchini Stir Fry: A Quick and Easy Recipe for Busy Parents
As a stay-at-home parent, finding the time to make a delicious home-cooked meal can be challenging. But with this Beef and Zucchini Stir Fry, you can whip up a tasty dinner in no time. This easy recipe is perfect for busy parents looking for a quick and nutritious meal that the whole family will love. Plus, it’s an excellent way to get your kids to eat their vegetables! Read on to learn how to make this delicious stir fry.
Ingredients:
1 lb lean ground beef
2 zucchinis, diced
1 red bell pepper, diced
1 onion, diced
3 cloves garlic, minced
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon ground ginger
Black pepper to tasteInstructions:
1. In a large skillet over medium heat, cook the ground beef until no longer pink. Drain off any excess fat.
2. Add the diced zucchini, bell pepper, onion, and garlic to the skillet and cook for about 5 minutes until vegetables are tender-crisp.
3. Add the soy sauce, sesame oil, ground ginger, and black pepper to the skillet and stir everything together. Cook for an additional 2 minutes until everything is heated through.
4. Serve hot over steamed white or brown rice. Enjoy!As a parent of two young children, I know how hard it can be to find the time for making a delicious meal that everyone will enjoy. That’s why I love this Beef and Zucchini Stir Fry recipe so much! It’s quick and easy to make but still delivers on flavor – plus you know it’s packed with nutrients thanks to all the fresh vegetables in it. My kids especially love this dish because they get excited when they see the zucchini – they don’t usually eat it but they do when it’s cooked up like this! This is one busy parent recipe that I’ll definitely be making again soon!
This Beef and Zucchini Stir Fry is an excellent way to sneak some vegetables into your kids’ diet without them even realizing it! The lean ground beef adds some protein while the combination of soy sauce and sesame oil provide a great depth of flavor that enhances all of the fresh vegetables in this dish. You won’t believe how quickly this dish comes together – in less than 20 minutes you can have a delicious family meal ready for the table! It’s perfect for busy parents who need something fast but still want something nutritious that their kids will love.
“Make Your Family’s Stay-at-Home Mealtime Delicious with this Shrimp and Vegetable Soup Recipe!”
Shrimp and Vegetable Soup Recipe
As a stay at home parent, I am always looking for new recipes that are both delicious and nutritious. One of my absolute favorite soups is a Shrimp and Vegetable Soup. This recipe is simple to make, but the flavors are complex and delicious. Not only does this soup make a great meal for the family, but it’s also a great way to use up any leftover vegetables you may have in the fridge.
Ingredients:
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 red bell pepper, seeded and diced
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 8 cups vegetable or chicken broth
• 8 ounces small shrimp, peeled and deveined
• 1 cup frozen peas
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the carrots, celery, and bell pepper to the pot and cook for another 5 minutes.
3. Stir in the thyme, tomato paste, and broth. Bring to a boil over high heat then reduce heat to low. Simmer for 10 minutes.
4. Add the shrimp and peas to the pot and cook until the shrimp are cooked through, about 5 minutes.
5. Season with salt and pepper to taste then stir in parsley before serving. Enjoy!Story:
I love telling stories about food because I think it helps connect us with our meals on a deeper level. The story behind this Shrimp & Vegetable Soup is one of my favorites – it’s all about being resourceful! A few weeks ago I had some extra vegetables in my fridge that I wanted to use up before they spoiled so I decided to make this soup with them. When I went out to buy shrimp for this recipe I found that all of the local fishmongers were closed due to COVID-19 so I had to get creative! Luckily my neighbor was able to get some ocean-fresh shrimp from her fishing trip earlier that day so I was able to use that instead! It really warmed my heart knowing that something as simple as sharing seafood could help bring us closer together during these tough times. And it made this Shrimp & Vegetable Soup even more special than usual!
“Tantalize Your Taste Buds with This Shrimp and Corn Chowder – A Must-Try Recipe for Stay-At-Home Parents”
Shrimp and Corn Chowder – A Delicious Recipe for Stay-at-Home Parents
As a stay-at-home parent, it is important to find quick, delicious, and easy recipes to make for the family. Shrimp and corn chowder is the perfect recipe for busy parents who need a hearty yet flavorful meal that will fill everyone up. This recipe is sure to please even the pickiest of eaters and can be prepared in less than thirty minutes. What’s more is that this dish tastes even better the next day – making it a great dish to make ahead and reheat for a quick weeknight meal.
Ingredients:
• 1 tablespoons butter
• 2 tablespoons olive oil
• 1 cup onion, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 2 cups potatoes, diced
• 1 cup corn kernels
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 can (14 ounces) coconut milk or cream
• 1 pound cooked shrimp, chopped
• Juice of 1 limeInstructions:
1. Heat a large pot over medium heat and add butter and olive oil. When melted, add onion and red pepper and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
2. Pour in vegetable broth, potatoes, corn kernels, smoked paprika, cayenne pepper, salt and black pepper. Cover the pot and bring to a boil before reducing heat to low. Simmer until potatoes are tender, about 10 minutes.
3. Pour in coconut milk or cream and stir until combined. Add in cooked shrimp and lime juice and cook until heated through, about 5 minutes. Serve hot with your favorite garnishes or toppings such as fresh parsley or sliced jalapeños. Enjoy!Story: I was first introduced to this Shrimp and Corn Chowder recipe by my grandmother when I was a young stay-at-home parent. She was always looking for ways to feed her grandkids something delicious but also quick enough that I could make it after getting home from work or picking up my kids from school. One night she whipped up this amazing chowder with shrimp she had caught earlier that day from a nearby lake – it was an instant hit with our family! The creaminess of the coconut milk combined with the smokiness of the paprika created a flavor we all enjoyed immensely. Since then I have continued to make this recipe for my family whenever I need something fast yet tasty for dinner – it’s always a hit!
“Treat Yourself to the Deliciousness of Shrimp and Crab Alfredo – The Ultimate Stay-at-Home Parent’s Dream!”
Shrimp and Crab Alfredo Recipe
Ingredients:
1 lb. large shrimp, peeled and deveined
1 lb. lump crab meat
2 cloves garlic, minced
1/3 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 cup heavy cream
2 cups grated Parmesan cheese
Fresh parsley, for garnish
Hot cooked pasta of your choice, for servingAs a stay-at-home parent, I know the importance of creating delicious meals that the whole family can enjoy. That’s why I’m excited to share my favorite Shrimp and Crab Alfredo recipe with you! This classic Italian dish is sure to become a family favorite. It’s creamy and comforting with just the right amount of flavor from the garlic, white wine, and Parmesan cheese. Plus, it’s simple enough to make on a weeknight.
To make this Shrimp and Crab Alfredo recipe, start by prepping your ingredients. Peel and devein the shrimp, mince the garlic, measure out the salt and pepper, grate the Parmesan cheese, and set aside 1/3 cup of white wine. Next, heat a large skillet over medium heat and add the butter and olive oil. Once melted, add the shrimp and garlic to the skillet and sauté until shrimp are pink in color. Add the white wine to deglaze the pan and cook until most of the liquid has evaporated.
Next, add in the crab meat, lemon juice, heavy cream, salt and pepper to the skillet. Simmer for 5 minutes or until sauce has thickened slightly. Stir in 1 cup of Parmesan cheese until melted into sauce. Add cooked pasta of your choice to skillet (I like to use linguine) and toss to combine until pasta is evenly coated with sauce. Top with remaining Parmesan cheese and fresh parsley for garnish before serving.
This Shrimp and Crab Alfredo recipe has become a favorite among my family and friends—it’s definitely one of those dishes that always gets rave reviews! I love how quickly it comes together but also how flavorful it is—it’s definitely a meal you want to savor! I always like to tell a story about how I discovered this recipe in my own kitchen one night when I was trying to come up with something special for dinner—the result was this amazing Shrimp and Crab Alfredo dish! I hope you love it as much as my family does!
“Make this Delicious Beef and Noodle Casserole – A Fun and Easy Recipe for Busy Stay-at-Home Parents!”
Stay at Home Parent Beef and Noodle Casserole Recipe
As a stay-at-home parent, I know that time is precious. Finding the time to feed our family a tasty and nutritious meal can be a challenge. That’s why I love this easy Beef and Noodle Casserole recipe. It’s the perfect meal for a busy evening when you need something quick and delicious.
This casserole is made with simple ingredients that can be found in almost any pantry: lean ground beef, noodles, canned tomatoes, and cheese. The flavors blend together perfectly to create a hearty and comforting dish that the whole family will love. Plus, it only takes about 25 minutes to prepare!
My story with this recipe begins many years ago. I was pregnant with my first child and looking for something healthy yet satisfying to make for dinner. I stumbled upon this recipe for Beef and Noodle Casserole, and it quickly became a favorite in my household. Every time I make it now, I’m reminded of that special time in my life.
Ingredients:
-1 pound lean ground beef
-1 medium onion, chopped
-2 cloves garlic, minced
-1 can (14.5 ounces) diced tomatoes
-1 teaspoon dried oregano
-8 ounces uncooked egg noodles
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 cup shredded cheddar cheeseInstructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish with cooking spray or butter. Set aside.
2. In a large skillet over medium heat, cook beef until no longer pink; drain fat if necessary. Add onion and garlic; cook until onion is softened, about 5 minutes. Stir in tomatoes and oregano; simmer for 10 minutes. Remove from heat and set aside.
3. Bring a large pot of lightly salted water to a boil; add egg noodles and cook until tender but still firm, about 8 minutes; drain well. Add the cooked noodles to the beef mixture; season with salt and pepper, stirring to combine. Transfer the mixture to the prepared baking dish; sprinkle with cheese over top evenly.
4. Bake in preheated oven for 20 minutes or until cheese is melted and bubbly around the edges of the dish; serve hot or at room temperature with your favorite sides or toppings! Enjoy!This Beef and Noodle Casserole is an easy meal that’s sure to become a regular in your home as well! It’s full of flavor, hearty enough to fill everyone up after a long day, and simple enough that even the most novice of cooks can make it with ease! So next time you’re looking for an easy weeknight meal that will satisfy even the pickiest eaters in your house – this is it!
Warm Up Your Home with This Delicious Chicken and Corn Chowder!
Chicken and Corn Chowder Recipe
As a stay-at-home parent, I have to get creative with my meal planning. One of my favorite recipes is for Chicken and Corn Chowder – it’s a hearty, flavorful dinner that’s easy to make and the whole family loves it!
Ingredients:
-2 tablespoons of butter
-1 large onion, diced
-2 cloves of garlic, minced
-1 teaspoon of dried thyme
-2 cups of chicken broth
-2 cups of corn kernels, fresh or frozen
-1 cup of heavy cream
-1 pound of boneless, skinless chicken breasts, cut into cubes
-Salt and pepper to taste
-2 tablespoons of chopped parsley (optional)Preparation:
1. Heat the butter in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes. Add the thyme and season with salt and pepper.
2. Add the chicken broth and corn kernels to the pot and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 10 minutes.
3. Add the heavy cream, chicken cubes, and parsley (if using). Simmer for another 10 minutes or until the chicken is cooked through. Taste for seasoning and adjust if necessary. Serve hot with crusty bread or over cooked rice or noodles. Enjoy!
Story: Growing up in my family was always filled with home cooked meals. As I became an adult I had to learn how to make those same meals on my own as a stay at home parent. One of my favorite recipes is Chicken and Corn Chowder – it has been a staple in our household for years now! My kids love it because it’s so flavorful but also easy to make. Whenever I make this dish I’m reminded of all those childhood memories where I shared meals with my family around our dinner table. It brings back all those warm feelings that I had growing up which is why this recipe will always have a special place in my heart!