Some tips to make Easy Dinner Recipes

This is a guest post by Sean K.
http://www.blogcontentguild.com


For most people, cooking dinner is quite a difficult task to complete after a long day of work. A typical work day will last 10 hours including the trips to and from work. Fortunately, there are many things that you can do to make dinner cooking an easier task for yourself. There are a few strategies that you can employ to make your dinner cooking experiences a little bit more efficient. There are many easy dinner recipes that require very little effort, there are new cooking tools that make cooking more efficient, and there also grocery strategies that will make your life easier. Let’s talk about some of these things.

Technology in the kitchen has come a long way. There are many new tools that you can add to your kitchen supplies that will make whipping up recipes easier than ever. The first tool that you can add to your kitchen is a wok. A wok allows you to make delicious stir-fries in bulk, which allow for days of delectable leftovers. It’s designed to cook with oils like soybean oil, peanut oil, and corn oil. It’s also a good idea to cook meat first, and then toss in vegetables, which cook a lot faster. Another good option is a crock-pot. Crock-pots are excellent cooking tools for making tasty vegetable and meat stews. Both of these items are really open to a lot of foods and experimentation, so don’t be scared to try a bunch of different ingredients. Lastly, if you’re into sandwiches, try getting a little flat-iron grill. They make great melted and toasted sandwiches. You can also cook breakfast and many other unique items with a grill. Don’t be scared to try whatever you want!

Another good idea when it comes to making dinner an easier task is premade dinners. When you visit your local grocery store, there are many different premade meal options in the frozen food section You can practically find any type of meal that will fit your food preferences. One thing you may need to watch out for is the nutritional content. A lot of these premade meals might contain too much saturated fat, sodium, and cholesterol. However, if you’re adamant about looking at the nutrition, you’ll be sure to find a meal that will work for you.

Lastly, it would be a great idea for you to keep staples in your kitchen. Staples are foods like meat, noodles, and a variety of easy to cook foods. There are so many recipes that include staple foods that you will have no trouble finding an easy recipe within your food preferences. Also, staple foods can be easily mixed and matched with a variety of other ingredients to make them taste great!

Once you invest in the previously mentioned strategies, you’ll find that cooking is a lot easier and less time-consuming.

Check out more recipes and tips here
http://www.foodonthetable.com/easy-dinner-tips
Many thanks to Sean K. for this guest post.



http://www.watkinsonline.com/ddemell

Dilled Vegetable Salad

Ingredients
1 pound/454 g fresh green beans
1 small head cauliflower, cut into small florets
1 small red onion
3/4 cup/180 mL Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2 tbsp/30 mL Dill
2 tsp/10 mL Italian Seasoning
2 tsp/10 mL onion granules
1/2 tsp/2.5 mL pepper
1/4 cup/60 mL feta cheese, crumbled

Cooking Directions
Wash vegetables with Watkins Fresh Wash. Cut ends off beans and cut cauliflower into small florets. Steam beans and cauliflower until crisp-tender, being careful not to overcook the cauliflower. Cut red onion into thin rings. In a small bowl, combine oil, vinegar and seasonings. Pour over vegetables and refrigerate for at least 3 hours or overnight. Top with feta cheese before serving.




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Glazed Carrots

Ingredients
1-1/2 pounds/680 g fresh carrots, scraped, ends removed
2 cups/500 mL water
1-1/2 tsp/7.5 mL Seasoning Salt
2 tbsp/30 mL butter or margarine
1/3 cup/80 mL brown sugar

Cooking Directions
Cut carrots into strips or slices. Bring water and Seasoning Salt to a boil; add carrots and cook 12 to 15 minutes or until tender. Drain well. Add butter and brown sugar to large skillet; cook until bubbly. Add carrots; cook over low heat, stirring occasionally, until carrots are glazed and heated through, about 5 minutes.
Makes 6 servings.

Nutrition Facts
Nutritional Information Per Serving
Calories 130
Protein 1 g
Carbohydrates 23 g
Sodium 340 mg
Fat 4 g
Saturated Fat 2 g
Cholesterol 10 mg
Dietary Fiber 4 g



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Green Bean Medley

Ingredients
1/4 cup/60 mL Mushroom Soup & Gravy
1-1/4 cups/325 mL milk
3/4 cup/180 mL water
1/8 tsp/0.6 mL Black Pepper 170 g
2 tsp/10 mL Worcestershire sauce, optional
2 packages (9 oz/255 g each) frozen French-cut green beans, thawed and drained, or 2 cans (14.5 oz/411 g each) French-cut green beans, drained
1 can (2.8 oz/79 g) French-fried onion rings

Cooking Directions
Combine first four ingredients in large saucepan, mix well. Place over medium heat and bring mixture to a hard boil, stirring constantly. Stir in Worcestershire sauce, beans, and 1/2 can of the onion rings. Place mixture in a 1.5-quart/liter casserole and bake, uncovered, at 350ºF/180ºC for 30 minutes or until heated through; stir. Top with remaining onion rings and bake an additional 5 minutes or until onions are golden.
Makes 6 servings.




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Salsa Corn

This is an excellent hot side dish for grilled meats, or an accompaniment with Mexican rice and beans.


Ingredients
3/4 cup/180 mL chopped onion
1 cup/250 mL chopped green pepper
1 tbsp/15 mL Chicken Soup & Gravy
1/2 to 1 tsp/2.5 to 5 ml, depending on heat level desired Onion and Garlic Pepper
2 to 3 tsp/10 to 15 ml, depending on heat level desired Inferno Sauce
2 pkgs (10 oz/280 g each) frozen corn
1 cup/250 mL diced tomato
Salt, to taste

Cooking Directions
Sauté the onion and green pepper in non-stick skillet just enough to heat through. Add Chicken Soup Base, Onion & Garlic Pepper and Inferno Sauce; mix well. Add the corn and cook until heated through. Add tomato and serve hot.
Makes 8 servings.

Nutrition Facts
Nutritional Information Per Serving
Calories 80
Protein 3 g
Carbohydrates 19 g
Sodium 210 mg
Fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Dietary fiber 4 g



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Vegetable Stuffed Potatoes

Why top healthy potatoes with high fat butter, sour cream or cheese when you can top with a delicious vegetable topping. If short on time, microwave the potatoes instead of baking.



Ingredients
4 medium baking potatoes
2 tbsp/30 mL Garlic & Parsley Grapeseed Oil
1 medium zucchini, cut into 1/2-inch/1-cm pieces
1 cup/250 mL fresh sliced mushrooms
1 large red or yellow bell pepper, cut into 1/2-inch/1-cm pieces
1 can (14.5 oz/411 g ) Italian-style stewed tomatoes
2 tsp/10 mL balsamic vinegar
To taste, pepper
To taste, freshly ground salt

Cooking Directions
Prick potatoes with a fork and bake at 350ºF./180ºC. for 50 to 60 minutes or until tender. In medium skillet, heat grapeseed oil and sauté the zucchini, mushrooms, and peppers for 5 to 10 minutes. Add stewed tomatoes, balsamic vinegar, Pepper, and Salt; heat through. Cut open potatoes and press gently to fluff potato. Spoon over potatoes.
Makes 4 servings.

Nutrition Facts
Nutritional Information Per Serving
Calories 330
Protein 7 g
Carbohydrates 64 g
Sodium 280 mg
Fat 7 g
Saturated Fat 0 g
Cholesterol 0 mg
Dietary Fiber 8 g



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Sorry I have been missing....

Sorry I have been behind in posting for a while. Hubby is not well and we have been doing lots of running to doctors etc. and its only beginning so I might not be able to post on time for a while. I will do my best to keep up.
Thanks for sticking with me.



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