Treatment Foster Care @ The Arc Northern Chesapeake Region: easy recipes for busy parents

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Wednesday, August 9, 2017

Summertime Eats

We hope that you are enjoying your summer thus far. Often times, parents are super busy and do not have the energy to cook a huge meal after work. Kids sometimes forget that even though they are off for the summer, their parents are not. Here are some quick and easy recipes that parents can make after work; kids can also make these recipes (as long as it is okay with their parents).

Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto

1 lb whole wheat spaghetti

1 red bell pepper

1 medium zucchini

10 asparagus spears

5 slices prosciutto

1 cup basil leaves

1 lemon

¼ cup red wine vinegar

½ cup olive oil

½ tsp each salt and pepper

Preparation

Preheat oven to 425 degrees. Dice zucchini into quarters, halve the bell pepper, and cut asparagus spears into thirds. Drizzle with olive oil. Cook for 25-20 minutes. Let cool.

Meanwhile, bring large pot of salted water to boil. Add spaghetti and cook based on box directions. Drain.

Dice the roasted bell pepper into small diced pieces. Cut the prosciutto into small slices.

Add the roasted veggies and prosciutto to the pasta.

In a blender or food processor add the basil, juice from 1 lemon, red wine vinegar, olive oil, and salt and pepper.

Pulse until smooth for about 30 seconds

Toss 3/4 the dressing with the salad while the pasta is still warm.

Mix the remaining 1/4 of dressing in with salad when ready to serve (either that same day or at a later time!)

This recipe and all related images and content can also be found at: "Foodista.com – The Cooking Encyclopedia Everyone Can Edit".

Click for Foodista.com Recipe

Morning Glory Muffins

Ingredients

1 1/2 cup white whole wheat flour
3/4 cup ground flaxseed meal
3/4 cup oat bran
3/4 cup organic coconut sugar, Swerve, or dark brown sugar
1/2 cup unsweetened shredded coconut
2 tsp. baking soda
2 tsp. baking powder
1/2 teaspoon ground ginger (or a bit more if you like them spicy like I do!)
2 tsp. cinnamon
1/2 tsp. kosher salt
3/4 cup whole milk
2 eggs, beaten

1 tsp. vanilla
1 cup carrots, grated
1 large apple, grated
3/4 cup raisin or dried fruit of your choice (chop the larger ones into raisin-size pieces)
Optional: 1 cup walnuts or pecans, or a mixture of nuts and seeds, such as sunflower

Preparation

Preheat oven to 350 degrees F.

In a large bowl, mix together all dry ingredients.

Combine milk, eggs, and vanilla.

Add the grated carrots, apples, and raisins.

Pour the liquid ingredients into the dry ingredients and stir until combined. Be careful to not over mix. Note: the consistency will be more like a dough than a batter.

Fill muffin cups almost full. Bake in the preheated oven for 15-20 minutes for regular size muffins or 12-13 minutes for mini muffins, or until a toothpick comes out clean.

This recipe and all related images and content can also be found at: "Foodista.com – The Cooking Encyclopedia Everyone Can Edit".

Click for Foodista.com Recipe