Good idea about the stuffing, MollyMuiMa; I'm a working mom with lots of kids, and lots of interests, so I like food to be quick and nutritious. Coincidentally, I made the parmesan chicken tonight too! Except I dipped it in egg first as I didn't have mayo, and sprinkled parm on top and lemon.
You can use stuffing to make crab cakes fast too; mince up an onion or chives and 1 clove of garlic, 1 large can of crab or 1 cup of freshly cooked crab, 1 egg and 1 package of stuffing; mix, form patties and fry in a little oil for 8 minutes, then flip; when browned on both sides plate with a spoonful of sweet chili sauce on one side and a spoon of warmed up honey mustard sauce on the other side, a wedge of lemon and lots of baby greens. The kids love them!
One of my other favorites for kids is (which I make every week), brown 3 or 4 chicken breasts in my biggest dutch oven, then fill it up with vegetables (I like to cut up veggies big so picky kids can take out the ones they donít like; halved onions, celery, broccoli, cauliflower, mushrooms, whole green beans and in the summer, whatever is ripe in the garden--or if anyone is sick, as much garlic as you can stand), sprinkling of salt, some herbs (thyme, sage, that kind of thing) and water or broth to cover the veggies; while that comes to a boil I mix up dumplings (1 and 1/2 c flour, 1 tsp baking pwder, 1/2 tsp baking soda, heaping tbsp of shortening, tiny dash of honey, and just enough milk or water to make a thick batter); place dumplings on top of stew by spoonfuls; put the dutch oven lid on when stew is simmering and don't look for 20 minutes. Done! P.s. I leave the chicken breasts whole because one of my kids hates meat so they can avoid it that way.
the easy way:
Cut up a roast (I usually get an inside round roast) into cubes; brown in oil and place in a large heavy casserole dish that has a lid; cut up veggies you like into large pieces (we like carrots cut in half, whole pearl onions, whole potatoes and mushrooms) until casserole dish is full; add 2 tbsp of tomato paste, and about Ĺ a cup of fresh, chopped parsley; add broth and 1 or 2 cups of red wine until the veggies are well covered, making sure you save enough to have a glass of wine yourself
I usually add some marjoram, a bay leaf, some salt and thyme. Cover the casserole dish and put into a slow oven (250 F) for 4 to 6 hours. The meat will be soooo tender, even little kids can eat it. I usually pour some of the broth into a sauce pan and thicken it a bit with flour, then when it is simmering pour it back into the stew and stir.
Iím a vegetarian and so these are a couple of my favorite lunches; okay I also eat this for breakfast but Iím a freak, ha,ha.
-1 carton of alfalfa sprouts, with 1 cup of Greek salad on top. Mix some balsamic vinegar, oregano and EVOO and drizzle on topÖso good!
-steam a bunch of vegetables, place in a bowl with a slice of old cheddar cheese which will melt; sprinkle some tamari almonds and/or croutons on top. Mm, mm, mm!