I’m a sucker for a beautiful cookbook. Pages of gorgeous food photography and eye popping, delicious recipes always do me in. I buy them but sadly, most cookbooks wind up sitting on a shelf above my refrigerator. Seriously, I go in with good intentions but the recipes wind up being more involved or complicated than I hoped for. I usually come across a food ingredient or cooking technique that I’ve never heard of which was an instant turn off. Plus, I found that I was spending lots of money on ingredients that I wasn’t sure that I would like or didn’t seem to exist in my local grocery store! This all changed once I got my hands on The Mom 100 Cookbook by Katie Workman. This cookbook is the perfect solution to my cookbook dilemma! I want delicious meals for my family that were EASY to make. Plus, ways that my daughter could get involved with me in the kitchen.
The Mom 100 Cookbook has 20 chapters filled with yummy breakfasts, snacks, entrees, vegetarian meals and tons more. Each recipe has a nice photo, easy directions and I almost always had the ingredients that were called for. Each chapter starts off with a quest, such as I need a “food is love” recipe and the chapter proceeds with solutions for families who are in need of some comfort food. I like the extra touches like the What the Kids Can Do section for each recipe. This is perfect for my family. My daughter loves to get involved in the kitchen and it’s easy to stay on task with some clear directions on how she can lend a hand. Also, look out for the Fork in the Road dishes. I have to say that my daughter is an adventurous eater. I know, I’m lucky that she’s not overly picky, but Katie Workman realizes that some families are made up of kids with picky palates. Fork in the Road recipes start off simple and then parents can add additional flavors or remove some ingredients to suit family members. This is a time saving option rather than cooking 4 different meals.
A few of my favorites have been the The Great Grilled Cheese Sandwich, Moist Make-Ahead Parmesan Turkey Meat Loaf and the Simple Fresh Mozarella Pasta Casserole. All of which, my family have devoured.
We’re all busy and I know that sometimes I feel guilty for popping in those frozen chicken nuggets. This book is easy to follow, stress free and your family will love your new menu. I highly recommend this book moms! Purchase on www.amazon.com for the current price of $11.32!
Here is a recipe that you can try out from yourself! – Tee
Taco night is a big deal in our house. Everyone in the family loves them, and there is something inherently festive and fun about a hands-on, interactive meal. If you’re looking for a dinner to counterbalance a cranky day, this is the one. I usually go with ground turkey or chicken, instead of beef. You choose, and if you choose beef, drain it well. And if you choose turkey, don’t go for the extra lean, get the 93 percent lean/7 percent fat or the 85 percent lean/15 percent fat ratio—they’re juicier. I have certainly been known to reach for a package of store-bought taco seasoning at times, but with an extra few minutes you can make a homemade seasoning blend that tastes amazing, and the sodium level won’t be through the roof. Then throw together a big salad, or some steamed broccoli or cauliflower, and you’ve got dinner.
For the taco Filling
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon kosher or coarse salt
- 1 teaspoon cornstarch
- 1 teaspoon garlic powder
- 1⁄ 2 teaspoon dried oregano
- 1⁄ 2 teaspoon sweet paprika
- 1⁄ 2 teaspoon freshly ground black pepper
- Pinch of cayenne or red pepper flakes (optional)
- Nonstick cooking spray
- 2 pounds ground turkey or beef
- Shredded lettuce
- Salsa or taco sauce
- Shredded cheddar, Monterey Jack, or a Mexican cheese blend
- Low-fat or regular sour cream
- Diced tomatoes
- Diced avocados
- About 12 taco shells
1. Preheat the oven to 350°F.
2. Place the chili powder, cumin, onion powder, salt, cornstarch, garlic powder, oregano, paprika, black pepper, and cayenne or red pepper flakes, if using, in a small bowl or plastic container. Blend well.
3. Spray a large skillet with nonstick cooking spray and place it over medium- high heat. Add the turkey or beef and cook, stirring and making sure to really break it up into small crumbles, until it is browned throughout about 5 minutes. Drain off any liquid. Add the spice mixture and cook stirring, until you can smell all of the spices, about 1 minute. Add 3⁄4 cup of water and stir until the water is mostly evaporated, the meat is evenly coated with the spices, and there is still a little bit of liquid in the pan, about 4 minutes.
4. To serve, place your choice of toppings in small individual bowls. Heat the taco shells on a baking sheet (or right on the oven rack, whichever you prefer) in the oven until warm and toasty, about 5 minutes. Transfer the meat to a serving bowl. Place the taco shells on a plate and cover them with a napkin or clean dish towel to keep them warm, setting them out with the bowls of toppings. Let everyone serve him or herself.