Over the years I’ve learned how to make cooking my friend–I call it Down and Dirty Cooking. It’s fast, healthy, and yummy! All recipes generally take about 5-10 minutes to assemble or prepare and most ages of kids like them.
Try making one this week and let me know your thoughts, and any additions!
P.S. Enjoy some personal info today–I’ve been interviewed by Erin Trimble of Motherhood Magnified and she’ll post the responses on her Instagram today at motherhoodmagnified.
EZ 3-Minute Fajitas
The easiest, tastiest fajitas ever–the name came from the morning I was hurrying to take us to church and had only three minutes to prep them–done!
1-2 lbs of chicken breasts
1 pkg of a 3-sweet pepper trio (or 3 colored peppers), cored and sliced
1 package of homemade tortillas
Toppings for fajitas (guacamole, salsa, sour cream, cheese, etc.)
Toss chicken and 1 to 2 cups of taco seasoning with 1 TBSP oil and 1 TBSP of water (add more if desired). Put in the crockpot on high for 3 hours or cook in the oven for 30-40 minutes at 350 degrees. Cook the tortillas on the stove top until lightly brown (better yet, have your older kids do this:) When chicken is done, use two forks to chunk or shred. Serve with toppings–soooo easy!
EZ Apricot-Marmalade Salmon
This sweet salmon takes minutes to prepare and so tasty my kids ask for it!
1 to 2 lbs of salmon
1/2 c of apricot jam
1/4 c of marmalade jam
1 TBSP soy sauce
1/4 to 1/2 c of chopped ginger (depends on taste)
1 lb of green beans (microwave or steam)
Mix together and taste the sauce (check for desired sweetness). Place salmon on foil on a cookie sheet and baste with the sauce. Place under a broiler on low and broil for about 10-15 minutes depending on size. When it’s bubbling and crisp on top, and flakes with a fork, it’s done. Serve with steamed buttered green beans!
Pear Custard Bars Recipe
1/2 cup butter, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 teaspoon vanilla extract
2/3 cup chopped macadamia nuts
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 can (15-1/4 ounces) pear halves, drained
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon