By TMoM Team Member Rachel Hoeing
Anyone else running out of meal ideas lately? Triad Moms on Main to the rescue!
We have an entire category on our site dedicated to recipes, which you can find here. We also just released a new podcast episode, where the “Moms on the Mic” share their favorite family meals from past and present. You can listen to it here.
I also asked some friends what their best go-to recipes are that are enjoyed by all family members. It’s tough to find a meal that seems to satisfy all family members, so our hope is that some of the ideas below will become new favorites for your crew.
Submitted by Tracy
2 tbsp. unsalted butter
6 bone in skin on chicken thighs (or use store bought rotisserie chicken)
14 oz. smoked kielbasa sausage, cut into 1/2” rounds
1 stalk of celery, cut in half and sliced
1 onion, diced
4 cloves of garlic, minced
4 1/4 c. Low- sodium chicken broth
1 tsp. Smoked paprika
1 tsp. Kosher sea salt
1/2 tsp. Ground black pepper
1/2 tsp. Italian seasoning
1/2 tsp. Garlic powder
2 bay leaves
2 c. White rice
In a large pot or dutch oven set over medium heat, melt butter, cook thighs, skin side down until browned, about 7-9 minutes (the chicken will not be fully cooked). Transfer to a plate and discard the skin. Add the sausage, celery, and onion and cool until browned (about 5 minutes). Add the garlic and cook for about 30 seconds. Pour in the chicken broth. Add the chicken along with the paprika, salt, pepper, Italian seasoning, garlic powder, and bay leaves. Turn the heat up to medium-high and bring the mixture to a boil. Reduce heat and allow to simmer for 20 minutes.
Remove the thighs and the bay leaves from the pot. Pour the rice into the simmering mixture, cover and cook for about 20 minutes or until rice is tender. Meanwhile, pull the chicken from the bone and shred. Return the chicken to the pot, stir to combine. Cover. Remove from heat and allow to sit for 5 minutes before serving.
Submitted by Wendy
* This recipe is basically chicken parmesan, but my mom always called it “pizza chicken” when we were little so we would eat it!
4 chicken breasts
1/3 cup fine, dry breadcrumbs
1/4 tsp. dried whole basil
1/8 tsp. pepper
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
Vegetable cooking spray
8 oz can tomato sauce
1/4 tsp. garlic powder
1/4 tsp. dried basil
Combine breadcrumbs, 1/4 tsp basil, and pepper. Dip chicken pieces in egg, dredge in breadcrumbs.
Coat skillet with spray. Place chicken in skillet and cook on medium until lightly browned on both sides.
Remove from skillet and arrange in 12 x 8 baking dish. Combine tomato sauce, garlic powder, 1/4 tsp basil and pour over chicken. Sprinkle parmeseam.
Cover and bake on 350 for 30 minutes. Uncover and sprinkle with mozzarella. Bake an additional 5 minutes.
Serve over pasta.
Submitted by Amy
(2) Packages of Chicken Ramen
1 lb Ground Chicken (ground beef or pork are also tasty)
Favorite Asian stir fry sauce (we use House of Tsang Spicy Szechuan, a mix of teriyaki and chili garlic paste, or Stonewall Kitchen’s Sriracha Teriyaki. We like it spicy, but you don’t have to make it that way)
1-1/2 cups Water
Veggies of Choice (diced celery, shredded carrots, coleslaw mix…about two cups)
(2) Scallions sliced on bias (green parts only for garnish)
1 TBSP Butter
In a large saute pan, brown ground chicken in a little bit of oil of your choice. We use spicy toasted sesame or peanut oil, but olive, coconut or avocado oil also work well. When meat is almost cooked, add a generous splash of Asian stir fry sauce and coat to cover. Remove chicken to a plate.
In the same saucepan, turn heat to high and add the water and the seasoning packet from just one of the ramen packages. Break up the noodles in both ramen packages with your hands and add to the pan with the vegetables. Once the water comes to a boil it will take about three minutes for the noodles to cook. Break them up with a spoon as they do.
Add chicken back to the pan with another generous pour of your stir fry sauce as well as the butter and 2 – 3 turns of the pan of chicken stock. Stir well to combine, top with scallions and serve.
Submitted by Amy
1 lb ground beef
1 package taco seasoning
1 can rinsed and drained black beans
11 oz jar of salsa
8-16 oz of cheddar cheese
1 box Jiffy corn muffin mix
* extras if desired – sour cream, onions for toppings
Brown the beef with the taco seasoning. Place in casserole dish. Top with the beans. Pour the salsa over beans. Sprinkle with desired amount of cheddar cheese.
Mix muffin mix according to package directions and spoon on top. Bake 350 degrees for 30 minutes.
Serve with sour cream and onions if desired.
Orecchiette with Sausage & Broccoli Rabe
Submitted by Christina
1 large bunch broccoli rabe, washed and stems trimmed
1 lb lean chicken sausage, removed from casing
1 tsp olive oil
5-6 chopped garlic cloves
10 oz orecchiette pasta
1 cup less sodium chicken broth
1/4 cup grated Parmigiano Reggiano
crushed red pepper flakes (optional)
Cut broccoli rabe in quarters. Bring a large pot of water to boil and dd broccoli rabe. Blanch for about 1 1/2 – 2 minutes, drain and set aside in a colander.
Re-fill pot with water and salt for the pasta and bring back to a boil. Add pasta and cook according to package directions for al dente.
In a large deep sauté pan, brown sausage on medium heat, breaking up into small pieces as it cooks. When completely cooked through set aside in a bowl.
Increase heat to medium high, add olive oil to the pan; when hot add garlic and cook until golden. Return broccoli rabe to the pan, mix well with the garlic and oil, season with salt and pepper and cook about a minute. Return cooked sausage to the pan and mix well.
Drain pasta and add to the broccoli rabe. Reduce heat and stir for about 30 seconds.
Add chicken broth, parmesan cheese and red pepper flakes.
Adjust salt and pepper to taste and toss another 30 seconds so that everything is mixed well and the pasta is coated with the sauce.
Remove from heat and serve.
Poppyseed Chicken Casserole
Submitted by Rachel
Meat from 1 rotisserie chicken or 4 boneless breasts
1 can cream of mushroom soup
1 can cream of chicken soup
Dash of celery salt
Tube of Ritz crackers (crushed)
1 T. poppy seeds
1 stick melted butter
2 boil-in-bags white rice
Cut chicken into bite-size pieces and cook in skillet until done. Prepare rice according to instructions. In 13×9 pan, combine chicken, rice, both soups, and celery salt. In separate bowl mix crushed crackers, melted butter and poppy seeds. Add cracker mixture to chicken mixture. (I like to save some of the crushed crackers for the top.) Bake at 350 for 30 minutes.
For more recipes and fun food ideas, click here.
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