momsathome

So, lately I’ve been thinking about things I could do to spend less time working on the house cleaning and cooking and more time with my husband and son. Here’s the one thing I could come up with: Easier meals! I’ve been spending way too much time in the kitchen trying to make semi-lavish meals on nice plates which only leads to more time in the kitchen cleaning. Any stay at home mom knows that we just don’t have time for that! We need to spend less time in the kitchen and more time with our loved ones! We can still make a simple and delicious meal at the same time! It doesn’t have to be fancy, but it can be good!

Here is one simple recipe that I just love and it is so easy! Try it tonight and you won’t disappoint!

Taco Soup:

1lb ground beef browned
1 can each: black beans, kidney beans, pinto beans
1 can whole kernel corn
2 cans diced tomatoes (you can get them with green chilies, but beware this can make the soup very spicy unless they are mild!)
1 can tomato sauce
1 package taco seasoning
1 package ranch dressing/dip seasoning

Add ingredients together in a crock-pot and cook for 45 minutes. Then turn to low and let simmer. Serve with sour cream, grated cheese, taco chips.

Now, here is a great simple chicken dish.

Lemon/ Garlic Chicken

8 skinless boneless chicken thighs, washed and patted dry
1/3 cup lemon juice
1/4 cup olive oil
10-15 whole peeled garlic cloves
1/2 cup chicken broth
1 Tbsp dried oregano
Salt and pepper

Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.

And Last, but certainly not least for the vegetarian readers, here is something semi-simple (I cannot lie to you; it isn’t as simple as the others) yet succulent!

Asparagus with Poached Eggs and Parmesan Cheese:

8 large eggs
1teaspoon of white vinegar
1 teaspoon of salt
2 bunches asparagus spears trimmed
1 tablespoon extra-virgin olive oil
1 garlic clove chopped
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh parsley
Ground pepper to taste
4 tablespoons coarsely grated fresh Parmesan cheese

Beat the eggs into 8 individual containers (ie: in paper cups)
Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil.
Now, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears and cook 3-4 minutes until crisp tender.
Remove asparagus with tongs and set aside.
Dry the medium saucepan and add olive oil heating over medium heat.
Add garlic, and sauté about 1 minute.
Turn off heat; add butter and swirl pan.
Add lemon juice, parsley, remaining salt and pepper swirling the pan again.
Add asparagus and 2 tablespoons Parmesan; then toss with lemon butter sauce to coat it.
Slowly pour each egg into the boiling poaching water; cooking 2 minutes.
Turn off heat, and remove pan from burner. Divide asparagus among 4 plates.
Remove the eggs from water with a slotted spoon, 1 by 1, blotting the bottom of spoon on towel to absorb excess moisture.
Place 2 eggs on each mound of asparagus.
Pour any remaining sauce over each serving and sprinkle the remaining 2 tablespoons Parmesan.
Serve immediately!

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