Urban Suburban Mommy

Author Archives: Danielle Reid

Southwestern Meal Salad

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Its Spring, time to channel your Inner “Elaine Benes” from Seinfeld, and create your own “Big Salad”. This salad has so many variations, but today we are going Southwest with our version.

Some of you may say that a salad is not filling enough, but I stay tuned as I give you a tip on how to overcome that!

What you need:

Salad:

– 1 head of iceburg lettuce (Romaine can also work here too)
– 1 can of black beans
– 1 can of corn
– 3 chicken breasts cooked and diced (I love to grill mine on my indoor grill pan!)
– 2 tomatoes diced
– 1 cucumber, diced
– 1 orange pepper, diced
– 1 1/2 cups cheddar cheese, shredded
– 1 avocado, diced (Optional)
– Torillia chips (Optional)
– 2 cups penne pasta, prepared (Optional)

Dressing:

– 1 cup ranch dressing
– 2 tbsps southwest seasoning

TIP:  Pasta, you question?  Why pasta?  I’ve started added pasta (or other grains) to many of my meal salads to ensure that the meals feels like a meal!  If you ever want to close that kitchen at night, and avoid those “Can I have a snack?” questions 10 min after feeding them a prepared meal, you need to add the pasta.

First of all, kids LOVE pasta, so you’ll get them eating the salad with less complaints, and Second, it will fill them up more.

What you do:

With salads, presentation is everything. Follow this order for a picture perfect salad!

1. In a Large Pasta Serving Bowl or Large Salad Bowl add the ingredients in this order.

  • Lettuce
  • Penne (optional)
  • Black beans
  • Corn
  • Chicken
  • Tomatoes
  • Peppers
  • Cheddar
  • Avocado (optional)
  • Dressing
  • Tortilla Chips.

AMP IT UP:  If you have the indoor grill all up and ready for the chicken, why not grill up some of the lettuce for a unique and delicious variation to your salad. This works best with romaine lettuce.

Pre-heat the grill to medium-high heat. Slice the tip and root of the lettuce. Spray lettuce (or drizzle) with olive oil spritzer. Place on grill, turning every minute or so. You want the lettuce to turn brown.

Remove from grill and tear up for the salad.  Continue on to Step 2!

2. For the dressing, mix the ranch with the seasoning, and pour over salad.

This is a super-simple recipe that can be manipulated to use whatever’s on hand that day. I do this mainly with Caesar Salads and Southwest Salads. It’s a big hit in our home, so I’m sharing it with yours!

For More information on the Products or Other Tools for your Kitchen, contact: Danielle@daniellereid.ca

Independent Consultant for the Pampered Chef & Master Meal Planner


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

daniellereid.ca

One-pot baked pasta

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Whenever I ask what I should make for dinner, the answer is always PASTA!!! This pasta is a go-to in our house, a favourite for those busy nights. Its well received by kids and adults – there’s just something comforting with Spaghetti.

And what’s better than a good meal that’s quick and simple to prepare?

Easy clean up!!

If you could prepare a delicious pasta meal and only clean up one pan with a total prep time of approximately 30 minutes, would that make your night?

Sure it would!

Does having the right tools in your kitchen aid in making your meals quicker and easier?

Sure does!

Pull out your oven-safe and stove-top safe Dutch Oven.  If you don’t have one, you can check out my favourite one here   It’s called a RockCrok and it is a ceramic coated stone (all natural) – a must-have tool for your kitchen.  I use this item at least 3 to 4 times per week.

Let’s “ROCK” this Pasta.

What you need:

  • 1 tbsp oil
  • 1 large cooking onion
  • 1 1/2 cups mushrooms (optional)
  • 2-4 cloves of garlic
  • 2 cans of San Marzano tomatoes (diced tomatoes will work too)
  • 1/2 can of tomato paste
  • 1 1/2 tbsp dried oregano
  • 1 bay leaf
  • 4 cups of water
  • 1 package spaghetti pasta (not prepared)
  • Parmesan cheese and parsley for garnish
  • 1 cup Mozzarella cheese shredded (optional)

See the Video of this recipe:

What you do:

  1.  Preheat oven to 350°F. Heat Dutch Oven at med-high on stove top. Add oil.
  2. Add onions and mushrooms and stir until onions are cooked (translucent) 3-5 min.
  3. Add garlic and cook for 1 minute more
  4. Add tomatoes, paste, oregano, and bay leaf.  Stir.  If needed blend here.
  5. Add water and pasta and bring to a boil.
  6. Ensure Pasta is submerged in sauce/water. Put the lid on.
  7. Place in the oven for 25 minutes with the lid on.
  8. Add Mozzarella cheese to top, broil for 5 minutes with lid removed.
  9. Let stand for 5 minutes and serve with Parmesan and parsley along with your Favourite Salad.

Add-on:  Meatballs or Ground Beef make Excellent add-ins here!  Go with what you have and make it your own!

What is your family’s favourite meal?  Please share with me in the comments below!

For More information on the Products or Other Tools for your Kitchen, contact: Danielle@daniellereid.ca

Independent Consultant for the Pampered Chef & Master Meal Planner


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

daniellereid.ca

 

Broccoli Stir-Fry with a Tamarind Twist

Posted on by Posted in Delicious Dishes .

Happy Spring… Enter all vegetables NOW!!!!  What better way to bring them together than in a stir fry!  Instead of going with the usual teriyaki version, we are going to use tamarind.  It’s a fruit grown in tropical areas and is commonly known to be from Asia.  The pulp from a tamarind once ripened has a paste-like texture and has a sweet/sour taste – giving a stir fry and new and refreshing flavor.

 

WHAT YOU NEED:

Sauce:

  • 2 Tbsp Fish Sauce
  • 2 Tbsp Lime Juice
  • 4 tsp Honey
  • 1 Tsp Sriracha
  • 1/4 Tamarind Paste
  • 1/4 Cup Water

Mix together and set aside.

Meat:

  • 500g sirloin or flank steak cut across the grain in thin strips. (you can also use chicken if preferred)
  • 2 tsp of corn starch
  • 1 egg yolk
  • 4 cloves of garlic inced

Whisk the yolk, garlic and corn starch together.  Toss with the steak strips (this will give the steak a silky texture when cooked)

Veggies:

  • 4 cups broccoli
  • 1 red pepper – matchstick
  • 1 onion sliced thinly
  • 1 cup mushrooms (optional)
  • 3 cups bean sprouts (optional)

Other:

  • 2 tsp vegetable oil
  • salt & pepper
  • 200g rice noodles Cooked per directions

WHAT YOU DO:

  1. Heat 0il on med-high.
  2. Add beef, cook until seared (3-4 min).  Then remove from pan
  3. Add onion and red pepper.  Cook for 3 min.  Add broccoli (and other veggies)
  4. Add sauce, pinch of salt and pepper (Place Lid on for 3 min)
  5. Add noodles and meat back in.  Stir and serve.

Independent Consultant for the Pampered Chef & Master Meal Planner

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

daniellereid.ca

 

Spiralizer Sweet Potato Rice

Posted on by Posted in Delicious Dishes .

Are you looking to reduce the Starches in your Diet?

or

Are you just looking for a different take on the “Same-Old” Meals

Check out a new take on Vegetables!  The Spiralizer!  Turn Cucumber into Lettuce, Turn Zucchini into Zoodles, Turn Sweet Potato into Rice….and so much more.

In this Simple Recipe, we are going to make a main dish full of Vegetables!

WHAT YOU NEED:

  • 2 Sweet Potatoes (peeled)
  • 1 Can of Black Beans (rinsed and drained)
  • 1 Can of Corn (drained)
  • 2 tomatoes, diced
  • 1/4 Cup of Cilantro
  • 1/2 Cup of broth (vegetable or chicken)
  • 1 tsp of Lime Zest
  • 1 lime juiced
  • 1 tbsp Oil
  • Salt to taste.
  • Sour Cream (optional)

WHAT YOU DO:

  1. Using your Spiralizer on the fine spaghetti setting, spiralize both sweet potatoes.  Lay the Spiralized Potatoes on a cutting board and dice into to “rice-size” pcs.  * A Julienne Peeler will also work but may increase the cook time slightly.
  2. Add Oil to 12″ saute pan and heat to med-high.
  3. Once heated, add sweet potato, stirring regularly.
  4. After 4-5 Min (sweet Potatoes should be cooked tenderly)
  5. Add Broth, Lime Zest, Lime Juice, Corn, Black Beans, tomatoes and Salt.  Heat for 2-3 more min, or until hot.
  6. Just before Serving, add cilantro.
  7. Serve with Sour Cream (optional)

Need More info on the Spiralizer – get in touch with Danielle!

Meal Planning, Meals in Minutes and Independant Consultant for the Pampered Chef

www.facebook.com/daniellespamperedkitchen

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

WEBSITE: www.pamperedchef.biz/daniellereid

 

Lettuce Wraps in a SNAP!

Posted on by Posted in Delicious Dishes .

Are you looking for a new “GO-TO” healthy meal that can be prepared in under 15 min?  This meal will be enjoyed by the whole family.  Look no further, I’ve got your new recipe!

It’s so fast and so good, you’ll rely on it each and every time.  Make sure to have some chicken prepared in advance (leftovers are awesome here).  Get ready and hold on tight cause this moves as fast as you need it to.

What You Need:

  • Lettuce (either Leaf or Romaine) Washed and separated.
  • Chicken –  approx 3 Breasts cooked and sliced into strips (pork or Steak are “GRATE” substitutes)
  • 1 bag of Broccoli Slaw
  • 2 -3 Garlic Cloves minced
  • 1/2 Onion cut into strips
  • 1 pepper (I like Red) cut into strips.
  • 2 tbsp of Sesame Oil
  • 1/3 cup of your favorite Peanut Satay Sauce
  • 1/4 Peanuts Chopped (garnish)
  • Sweet Chili Sauce (garnish)

What You Do:

  1. Prep all ingredients specified above and have them ready.
  2. In your favorite 11-12″ non-stick skillet on med-high heat,  heat Sesame Oil and Garlic for 2 min, Stirring frequently.
  3. Add Onions and Broccoli Slaw, Stir for 3-5 min.
  4. Add Red Pepper, Stir for approx 1-2 min.
  5. Add the Peanut Satay Sauce, mix well with the vegetables.
  6. Prepare an assembly Line (like the one shown above).  Start with Lettuce (If using Romaine, use it like a Taco, it’d stiff spine will prevent rolling),  place Chicken, then Vegetable Mixture, garnish with Peanuts and Sweet Chili Sauce.  Enjoy!  So Simple and So Good!

Note: Use can always use traditional tortilla wraps instead to add more substance to the meal.

Danielle Reid

Meal Planning, Meals in Minutes and Independant Consultant for the Pampered Chef

www.facebook.com/daniellespamperedkitchen

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

WEBSITE: www.pamperedchef.biz/daniellereid

 

 

Crepes 101

Posted on by Posted in Delicious Dishes .

Crepes!  Does that fancy French word intimidate you?  Not to worry, after reading my post, you’ll become a Crepes “Connoisseur”.  JUST IN TIME FOR VALENTINES DAY!!  When trying to learn new techniques in the kitchen, I turned to the queen herself “Martha Stewart“.  Here is is why I love crepes!

Why you should add Crepes into your meal plan:

  • First off, Crepes can be made for ANY MEAL – Breakfast, Lunch, Dinner, Dessert and Even Snack!   Traditionally we see them as a dessert, but we’ve been eating them for our meals and we are loving it. – Excellent cure for Lunchbox Boredom.
  • CREPES are EASY to put together.. if you can do Pancakes you can do Crepes.  This biggest difference is Timing, you need to pay attention and have good timing.
  • You can vary your Crepes to suit your taste at the moment- add chocolate, cinnamon, etc.
  • Get your Kids Involved!  They will Love them – mine were eating them plain!

 

5 Simple steps to Creating Crepes

  • Basic Recipe- Start with a Basic Recipe, like the one below.
  • Make 2 Batches, your first batch is your “training” batch.
  • Decide what meal you’re making them for
  • Add your favorite ingredients
  • Wrap and Enjoy

 

Basic Recipe – Sweet (For Savory – meals- omit the sugar)

What You Need:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 4 large eggs
  • 3 tablespoons unsalted butter, melted

What You Do:

Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.  TIP:  Put all ingredients in a Blender.

IMPORTANT: Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.  TIP: Mix in the morning and leave in your refrigerator.

Heat a skillet (9″-11″) over MEDIUM HEAT.   You want the base of the skillet to be at least 9″.  Melt butter approx 1 tsp (just enough to coat bottom).  The pan is hot enough when droplets of water will “dance”.

Pour 1/3 cup of batter onto skillet.  Swirl the pan so that the batter evenly coats the bottom of the pan.  You want a thin layer completely covering the bottom.

In about 10-15 seconds you will want to flip the crepe.  Using a spatula and your fingers, flip the crepe over.  THE FIRST CREPE WILL NOT WORK WELL (unless you’re an expert), always allow the first one (s) to be a bust – hence the “double recipe”.  The second side will take another 10-15 sec and will not brown the same as the first.  Remove from Pan and set aside on a plate.

Continue to finish the batter, adding more butter to the pan when needed.

MAKE AHEAD:  Crepes can be stored in your Fridge for 2-3 days, or in your Freezer for several months.  Place a piece of wax paper between them to ensure they don’t stick together.

Now to the Masterpieces!!  There are so many variations, here’s just a few to get you started.

CREPE Variations:

  • Breakfast – add a Ham and Egg to your Crepe, roll and enjoy!
  • Lunch – Grilled Chicken with Hummus and Tabouli
  • Dinner – Grilled Chicken with Spinach and Roasted Red Peppers and your favorite Aoili
  • Snack – Peanut Butter and Jelly, Banana and Nuetella
  • Dessert – Grilled Peaches with Whip Cream and Drizzled with Melted Chocolate.

I hope you enjoy this recipe.. please feel free to share with me – WHAT IS GOING TO BE IN YOUR CREPE?

Danielle Reid

Meal Planning, Meals in Minutes and Independant Consultant for the Pampered Chef

www.facebook.com/daniellespamperedkitchen

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

WEBSITE: www.pamperedchef.biz/daniellereid

Baked Tuna Pasta (fast and healthy)

Posted on by Posted in Delicious Dishes .

To all my fellow busy families out there.. my posts are directed to you.  As we must stick together to make good decisions for us and our families while trying to meet every deadline we’ve previously committed to meeting.  Are we over-committed? Yes we are!  but there is a certain sense of accomplishment that comes from meeting all of those crazy deadlines.  We all realize that at some point things will have to change, but that’s for another day!!  Today we are going to ROCK what we have, WITH what we have.  So let’s Rock this… Baked Tuna Pasta with Sundried Tomatoes.  One Pot, One Mess, One clean-up.

 

What You Need:

375 g (approx 3 cups) of uncooked Pasta (Rigatoni or Fusili)

3 Cups of Chicken Broth

1/4 Cup Parmesan Cheese

1/2 Sun Dried Tomatoes packed in oil, Drained and sliced

1/2 med onion, diced

2 Garlic Cloves, Pressed

3 tbsp Olive Oil

2 Cans of Tuna (packed in water), drained

1 lemon, wedged

1/2 chopped fresh parsley

salt and pepper to taste.

What You Do:

Directions.  * This recipe uses both the stovetop and the Oven.

  1.  Set oven to 350° F.  Add Oil to Stovetop safe 4-qt Dutch Oven or an Oven Safe 4-qt pc of Cookware on Med-High Heat.
  2. Saute Garlic and Onions until Translucent.
  3. Add Tuna, Sun-Dried Tomatoes, 1/2 of the Parmesan Cheese, Broth, Pasta, salt and pepper
  4. Bring the Broth to a boil on stovetop.
  5. Place in the Oven for 25 Min (or until Pasta is cooked through)  * use this time to change you clothes or help with homework!!
  6. Remove from Oven, Spoon in to bowl, adding Parley, remaining Parmesan Cheese and a Lemon Wedge as garnish.

This Recipe is SO SIMPLE and SO GOOD.  It’s a amazing what happens when you combine some simple ingredients with a Flavor Booster such as Sun Dried Tomatoes… Even the kids LOVE it!!

Rock ON.

Danielle Reid

Meal Planning, Meals in Minutes and Independant Consultant for the Pampered Chef

www.facebook.com/daniellespamperedkitchen

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

WEBSITE: www.pamperedchef.biz/daniellereid

One Pan Wonderful Meal (30 minutes or less)

Posted on by Posted in Delicious Dishes .

Meet Danielle Reid, Mother of 4 and Urban Suburban Mommy’s food contributor.  She’ll be bringing you wonderful meal ideas that are fast, easy and healthy for the whole family! Here is her first recipe and you’ll love it!

 

This meal is STONEsational for you, crazy busy families.  With a busy schedule and minimal time, this is the perfect recipe for you to incorporate into your Meal Planning schedule.

It’s simple, easy and well balanced.  I use a Stone Sheet pan (a.k.a Large Bar Pan) in my Kitchen, and I’m sure many of you also own one that you “never use”.  WEll pull that guy out!  If you don’t have a Stone Sheet Pan (a.k.a Large Bar Pan), grab your sheet pan of choice.  This meal still works just as well for you too!  If you’re a large family 5 or more, you may want to double this recipe and use 2 Sheet Pans.  I am a Double Sheet Pan person myself.

The best part about this recipe is you can tailor it specifically to your families likes and dislikes… AH-HA!!!!!

What you need: **For one pan (if using 2 pan, remember to double)

  • 2 Large Baking Potatoes
  • 1 Zucchini
  • 1 Red Pepper
  • 1 Onion
  • 1 cup of Mushrooms
  • 2 Garlic Cloves
  • 4 tbsp of Olive Oil
  • 3/4 Panko crumbs
  • 1 tsp of your favorite seasoning/rub i.e. Rosemary, Lemon Pepper, or Bell Pepper
  • 1 tbsp of shredded Parm Cheese
  • 1 egg
  • Salt and Pepper

What You Do:

Pre-set oven to 425°F

  1. Cut potatoes and zucchini into 1/4″ slices
  2. Wedge the Onion and Red Pepper
  3. Mix Potatoes, Zucchini, Onion, Red Pepper, Mushrooms, Olive Oil, Minced Garlic, Salt and Pepper in a large bowl, stir to evenly coat all veggies.
  4. Arrange Veggies around the outside of your pan, leaving the center open
  5. If you have Coating trays, grab them here, or use bowls or plates.  Lightly beat the egg and place in one tray.  Combine the Panko, some salt to taste, Parmesan Cheese, Rosemary (or seasoning of choice) in another bowl.
  6. Dip the Chicken into the Egg Mixture then into the Panko mixture, coat completely and place the chicken in the center of the Pan (the space provided earlier)
  7. Bake at 425°F for 22-25 minutes, or until the Chicken is done (no longer pink in the middle)

Danielle Reid

 

Meal Planning, Meals in Minutes and Independant Consultant for the Pampered Chef

www.facebook.com/daniellespamperedkitchen

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

WEBSITE: www.pamperedchef.biz/daniellereid