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Quick Meal Ideas for Busy Parents for the Month of December

December doesn’t seem to allow time for all of the Holiday parties, special events, shopping, and the never ending to-do list so trying to get a healthy meal on the table can seem impossible.  But with just a little bit of of planning you could have a meal that will be requested time and time again!  family meal3

A slow cooker/crock pot could be your best friend (especially in the winter); and don’t be afraid to make a double batch of something and freeze it for later (either cooked or simply prepared and ready to cook!).  Here are a few recipes that will take little time to prepare and will be a winner  with your entire family!

 

Slow Cooker Squash Lasagna

(from Real Simple.com/FoodRecipes)

INGREDIENTS

  • 2 10- to 12-ounce packages frozen winter squash puree, thawed
  • 1/8teaspoon ground nutmeg
  • 1 32-ounce container ricotta
  • 15-ounce package baby spinach (6 cups)
  • kosher salt and black pepper
  • 12 lasagna noodles (about 3/4 of a 16-ounce box)
  • 8 ounces mozzarella, grated (about 2 cups)
  • green salad, for serving

DIRECTIONS

  1. In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. In the bottom of a 5- to 6-quart slow cooker, spread ½ cup of the squash mixture. Top with 3 of the lasagna noodles (breaking to fit), half the remaining squash mixture, 3 lasagna noodles, and half the ricotta mixture; repeat, ending with the ricotta mixture. Sprinkle with the mozzarella.
  3. Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.

 

 

Toasty Mac & Cheese

(from Real Simple.com/FoodRecipes)

INGREDIENTS

  • 6 tablespoons unsalted butter, plus more for the baking dishes
  • 1 pound cavatappi, penne, or another short pasta
  • 1/4cup all-purpose flour
  • 5 cups whole milk
  • kosher salt and black pepper
  • 1 pound Cheddar, grated (about 4 cups)
  • 1 cup grated Parmesan (about 4 ounces)
  • 1 cup crushed buttery crackers (about 16 crackers)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • buttered green beans, for serving

DIRECTIONS

  1. Heat oven to 350° F. Butter eight 6-ounce baking dishes or two 8-inch square baking dishes. Cook the pasta for 2 minutes less than the package directions suggest; drain and return it to the pot.
  2. Melt the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let darken). Gradually whisk in the milk; add 1¼ teaspoons salt and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until the sauce thickens slightly, 10 to 15 minutes. Remove from heat and gradually whisk in the Cheddar and Parmesan.
  3. Add the sauce to the pasta and toss to combine. (The mixture will seem wet.) Dividing evenly, transfer the mixture to the prepared baking dishes and sprinkle with the crackers and parsley.
  4. Bake until golden, 15 to 20 minutes. Serve with the green beans.
  5. This dish can be frozen, unbaked and covered in plastic wrap, then foil, for up to 3 months. To bake, let thaw overnight in the refrigerator. Remove the plastic wrap, re-cover with foil, and bake at 350° F until heated through, 20 to 25 minutes for 6-ounce baking dishes or 50 to 55 minutes for an 8-inch square baking dish. Uncover and bake until golden, 5 to 10 minutes more.

Chicken & Vegetable Soup

(from myrecipes.com)

 INGREDIENTS

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 thyme sprig
  • 3 cups fat-free, lower-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, undrained
  • 1/2 cup uncooked orzo (rice-shaped pasta) or pastina (tiny star-shaped pasta)
  • 5 ounces green beans, cut into 1-inch pieces (about 1 cup)
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)

 

DIRECTIONS

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through thyme) to pan; sauté 4 minutes. Add broth and tomatoes; bring to a boil. Add pasta and beans; cook 5 minutes. Stir in chicken, and sprinkle with cheese. Discard thyme.

 

Quick Chicken Parmesean

(from health.com)

INGREDIENTS

  • 4 skinless, boneless chicken breasts (about 5 ounces each)
  • 1/2 cup dry breadcrumbs
  • 1 cup finely shredded Parmesan cheese
  • 1 tablespoon chopped fresh oregano
  • 1 large egg
  • 1/8 teaspoon salt
  • 2 tablespoons olive oil
  • 3/4 cup shredded low-fat mozzarella cheese
  • 1/2 cup marinara sauce

 

DIRECTIONS

Place chicken breasts flat sides down on a sheet of plastic wrap. Cover with another sheet of plastic wrap. Using a small saucepan or rolling pin, lightly pound breasts to about 1/3-inch thickness. Pat breasts dry with paper towel.

  1. In a bowl, combine breadcrumbs, Parmesan cheese, and oregano. In another bowl, lightly beat egg and salt. Brush both sides of chicken breasts with egg, then lightly coat with crumb mixture.
  2. Warm oil in a large, heavy skillet over medium-high heat. When oil shimmers, add chicken and cook about 3 minutes per side, until golden brown. Sprinkle mozzarella evenly on top of chicken breasts in last minute of cooking. Transfer breasts to serving plates.
  3. Meanwhile, warm marinara sauce in microwave or small saucepan for 1-2 minutes. Spoon about 2 tablespoons sauce over each breast. Serve immediately.

 

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