Top 22 simple healthy recipes for family dinners |

Top 22 simple healthy recipes for family dinners

Stuffed cabbage is a basic Ashkenazi Jewish dish, and all of us look to have their favored way of making it. Also recognized as polishes or prokes, stuffed cabbage leaves had been a central section of the Eastern European Jewish diet. When we discuss these kinds of dishes, it almost continually comes down to one question:

“How did Bubbe make it?”

Stuffed Cabbages

Stuffed Cabbages

We all have a fondness in our coronary heart for the dishes we grew up with and how our dad and mom or grandparents cooked them. Often, we discover ourselves wishing that our grandparents had written their household recipes down. After they’re gone, we warfare to seize that familiar flavor, the one we keep in mind so nicely from our childhood.

Because I don’t have a Jewish “bubbe” (grandma), I have to create my very own favored way of making these iconic Jewish dishes. Sometimes I am influenced by using my husband’s family. However, I additionally like to see what different household traditions are out there. Whenever I favor examining a Jewish recipe, I attempt many, many one of a kind recipes to see what I like first-class in everyone.

That ability I’ve made stuffed cabbage over a dozen distinctive ways. I’ve tried recipes from Polish pals and Israeli friends. I’ve tried it the Sara Kasden way, the Molly Goldberg way, the Fanny Engle, and Gertrude Blair (Jewish cookbook authors from my antique cookbook collection).

I’ve tried the fantastic variations from Joan Nathan and Arthur Schwartz and 2nd Avenue Deli.

I’ve made it with V-8 juice and tomato soup, cranberry sauce and apricot preserves, raisins, and beaten gingersnaps. They’re all terrific, and everyone has something that makes it unique. My task is to take the factor I like excellent in every recipe and create something new, something fresh– my very own take on the classic.

I’ve located one aspect because I like stuffed cabbage that is much less candy and greater tart. Polish variations tend to be extraordinarily sweet, frequently with raisins. I decide on a tart sauce with a moderate sweetness, as correctly as a savory filling full of flavor.

I add sauerkraut for that more bit of tartness. The filling is critical– a stuffed cabbage filling can without difficulty be bland if you don’t provide it a lot of seasoning and care.

At any rate, this is my model of stuffed cabbage, the one my husband loves and asks me regularly. Your bubbe may additionally have performed hers differently. That’s what is so exciting about Jewish food… every household has its very own way, and every bubbe’s course is unique. The sauce’s taste can be adjusted through including extra brown sugar or lemon juice to taste if desired.

Stuffed cabbage is a beautiful dish for the autumn and iciness months. It’s cozy and satisfying, and it’s additionally relatively healthy. It’s gluten-free (when the usage of licensed GF packaged products), low in carbs, excessive in protein, and full of fiber.


Stuffed Cabbages

Stuffed Cabbages

Ingredients :

  • 1/3 head(s) uncooked savoy cabbage, about 8 whole leaves
  • 1/2 pound(s) uncooked 93% lean ground beef
  • 1/2 cup(s) uncooked white rice
  • 1/2 fl oz mineral water
  • 1/4 cup(s) seasoned breadcrumbs
  • 1 medium uncooked carrot(s), peeled and grated
  • 1 medium uncooked onion(s), finely chopped
  • 1 clove(s), medium garlic clove(s), minced
  • 1 large egg white(s)
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 2 tsp olive oil
  • 29 oz canned diced tomatoes, with basil, garlic and oregano

Instructions :

Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for two minutes, till soft. Cut off the thickest, white component of the backbone of every leaf to make leaves pliable and convenient to fold; set aside.

Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a massive bowl; combine well.

Spoon about 1/4 cup of red meat combination onto core of every leaf. Fold up backside of leaf to cowl filling, tuck in aspects and then proceed rolling to make free rolls (rice will extend at some stage in cooking so it is vital no longer to roll them too tightly).

Heat oil in a giant stockpot over medium-high heat; add rolls and sauté till golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and convey to a simmer.

Reduce warmth to low, cowl and cook dinner till cooked through, checking pot each and every 15 minutes and stirring to stop sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields two rolls per serving.

Cheese Shrimp Penne Pasta & Spinach

Cheese Shrimp Penne Pasta & Spinach

This dish is so remarkable and comfortable. It is such an improvement from the regular alfredo. However,

if younger ones are additionally taking part in this dish, I would advocate slicing the cayenne pepper down to about half of tsp; otherwise, depart it on my own if you like a bit of spice.
This used to be an outstanding dish. My family, which includes the four kids, indeed preferred it.

The only aspect I did differently was once as an alternative to penne pasta; I used fettuccini. We will be making this a normal in our meal rotation.
This was once good! I did make a few minor adjustments. The household demanded that I no longer add the cayenne pepper. I had medium shells somewhat of penne,

so I used them. The portobellos I sliced into medium-thick strips, and I had a jar of roasted crimson bell peppers that I used instead of fresh.

Everyone cherished this dish! One issue to note, I have but to locate alfredo sauce that isn’t salty, so don’t add any salt till you’ve tasted it simply earlier than it’s prepared to plate. Mine didn’t want any because the salt in the alfredo sauce used to be enough. This recipe is a keeper!


Cheese Shrimp Penne Pasta & Spinach

Cheese Shrimp Penne Pasta & Spinach


  • 1 box Penne Pasta
  • 1lb Shrimp (peeled and deveined)
  • 3 C Fresh Chopped Spinach, Kale or Arugula (do not use frozen)
  • 1 C Mozzarella or Swiss Cheese
  • 3 Garlic cloves (minced)
  • 2 tsp Salt, Pepper & Garlic Salt
  • 8 C Water
  • 2 T Butter
  • 1 T Oil


-Make pasta following pkg. For the last 5 minutes of cooking, add your shrimp to pasta water. Cook till no longer pink. Drain all however 1 C of water for the subsequent step. Keep pasta and shrimp warm.

-In a pan, add oil & butter over Med heat. When butter melts add, pasta to pan. Toss to coat. Season. Cook for two mins, stirring often.

-Next, add spinach, prepare dinner for 1 min till wilted (add ⅓ cup extra water right here if critical to steam/cook spinach). Last, add shrimp and cheese. Stir gently till cheese melts. Do no longer overcook. Add greater seasonings to taste. Garnish with dried cilantro.

Steak Cheese Steak Quesadillas

Steak Cheese Steak Quesadillas

Philly Cheesesteak Quesadillas are stuffed with pork and melted cheese in a soft tortilla toasted on a skillet until crisp. This quesadilla recipe is extraordinary for a hearty lunch or convenient dinner in beneath 30 minutes.

We love the raw Philly Cheesesteak Sandwich, and inserting these flavors into a quesadilla is magnificent and even more comfortable. Quesadillas freeze properly, and leftovers can additionally be reheated, so it is a first-rate make-ahead recipe and best for your meal prep.

We love serving quesadillas with Taco Soup and of path topped with Pico de Gallo.

A quesadilla is a Mexican dish. A tortilla is crammed with cheese, spices of choice, meats, beans, and veggies and cooked on a skillet. A less complicated way to describe quesadillas would be a flat loaded taco!

For this recipe, we used Philly Cheesesteak stimulated substances consisting of cubed beef, peppers, mushrooms, onions, and loaded with cheese; then cooked till tortilla is crispy and the filling is hot.


Steak Cheese Steak Quesadillas

Steak Cheese Steak Quesadillas


  • 1 (1 pound) beef top sirloin, thinly sliced
  • 2 small onions, sliced
  • 2 green bell peppers, sliced
  • 1 cup barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce)
  • 8 (10 inch) flour tortillas
  • 2 cups shredded Cheddar cheese


-Preheat oven to 425 tiers F (220 tiers C).

-Heat a skillet over medium heat; prepare dinner and stir pork till browned, 5 to 7 minutes. Add onions and inexperienced bell peppers to beef; cook dinner and stir till softened, 5 to 10 minutes. Pour fish fry sauce over pork combination and simmer till sauce is barely reduced about 10 minutes.

-Lay four tortillas on a baking sheet and pinnacle every with red meat combination and Cheddar cheese. Top every Cheddar cheese layer with a tortilla.

-Bake in the preheated oven for 10 minutes; flip the quesadillas and prepare dinner till cheese is melted, about 5 minutes more.

Lemon Coconut Cake

Lemon Coconut Cake

The tangy lemon filling between layers of smooth white cake. Top it all off with a prosperous coconut-cream cheese frosting. It’s no surprise some humans assume that it is one of the lovely desserts they’ve ever eaten.


For the cake

1 cup butter, softened
2 cups sugar
4 large eggs, separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
Lemon Filling (see below)
Cream Cheese Frosting (see below)
2 cups sweetened flaked coconut

Lemon filling

1 cup sugar
1/4 cup cornstarch
4 egg yolks, lightly beaten
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
2 tablespoons butter
Cream Cheese Frosting

1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
Toasted Coconut

Snowball Cookies

Snowball Cookies

For as lengthy as I can remember, baking Christmas cookies has been the spotlight of my excursion season.

A few days earlier than Christmas, my mom would, one way or the other, locate the time to take a seat down with two small kids to cut, bake, and enhance thousands of vacation cookies. To this day, when my sister and I come domestic for the holidays, we nevertheless drag out the historical recipes and cookie cutters.

Over the years, we’ve modified the culture slightly, most especially renaming it “drunk cookie decorating.” In addition to including wine to the festivities, we’ve additionally experimented with new recipes.

These Snowball Cookies aren’t strictly Christmas cookies. However, the wintery theme is simply excursion appropriate. These round, subtle Snowball Cookies are real to their name and make a superb addition to any cookie tray. While children will love the candy treat, floor walnuts and almond extract supply these cookies, a wealthy taste that adults will love, too.

And these cookies don’t the only style grown up. They additionally appear to be a skinny deal with for the fitness aware candy tooth. It’s a paradox. However, there are lots of us. Fortunately, entire wheat flour and natural elements maintain these cookies mild for a guilt-free indulgence.

Now, these cookies might also style fancy; however, they’re surely high-quality easy to make. With solely 5 ingredients, this recipe is a cinch to whip up, making it an ideal remaining minute dessert.

Just mix the ingredients, roll into one-inch balls, and bake at four hundred tiers for eight to ten minutes. To entire the “snowball effect,” proceed with the cooled cookies in some extra confectioners sugar.


Snowball Cookies

Snowball Cookies


1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
powdered sugar


Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and area on an ungreased cookie sheet.
Bake in a 325 diploma oven for 20 minutes. While warm roll in powdered sugar. Let cool and roll once more in powdered sugar.

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Best Southern Fried Chicken

This fried poultry recipe makes sufficient for about eight people. For exceptional results, decrease the rooster breast one at a time at a temperature only beneath 325 ° F to 330 ° F.

What you will need

– 2 fried chicken (about 2 to 3 pounds per slice, chopped into vegetable chunks)

– 2 cups all-purpose flour


-2 fried chicken (about 2 to 3 pounds per slice, chopped into vegetable chunks)

-2 cups all-purpose flour

-1 teaspoon salt

-1/2 teaspoon ground black pepper

-1 cup milk

-Shortening vegetables for frying, canola, or peanut oil

-1 tablespoon of bacon broth

how to make it

A thick brown paper bag or massive meals storage bag, combine flour, salt, and pepper collectively. Shake well. Pour the milk into a shallow colossal bowl.

Heat two to three inches of shortening or canola oil in a heavy frying pan over medium heat. Add red meat broth. When you hit the warm oil, dip some poultry portions in the milk when a drop of water drips, then put them in the bag and shake it evenly. The fats ought to rate round 340 F if you are the use of a thermometer.

Arrange the rooster portions in fat, making positive no longer to overcrowd. Fry the fowl till golden brown and crisp, about 15 to 20 minutes, turning as soon as to each aspect brown. Reduce warmness to 350 stages Fahrenheit, and fry till golden brown, for 15 minutes. Turn one time.

Strain the rooster on brown paper or paper towels.

Transfer the hen to a giant plate for serving.


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Love Italian flavors and gobs of cheese? Then this is your casserole!
This Italian casserole makes an excellent weeknight household meal. The younger kiddos will love this because it’s no longer overly spicy and has all the ingredients youthful kids like to eat.

If you double the recipe, this is an extraordinary meal to deliver to protected dishes and pot success suppers. I suppose this recipe used to be at the beginning in a pot good fortune cookbook that I had years ago.

The authentic didn’t name for any cheese blended in the filling; however, I delivered some shredded cheese in there. You additionally get a high-quality thick layer of cheese on the pinnacle, which even tastes awesome when the casserole is cooled. I delivered a bit of Asiago cheese into the topping. However, you can without difficulty go away that out, mainly if you’re feeding significantly younger youngsters who may additionally no longer admire the taste.



Ingredients :

3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt’s in the can – cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers – red & green, cut into chunks

Directions :

Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don’t over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won’t all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.

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Old-Fashioned Soft and Buttery Yeast Rolls

The potato rolls made with leftover mashed potatoes are cooked soft and golden and have a certain sweetness. Spread butter on it and get ready for homemade bread heaven!

Is there hardly anything better than homemade bread or rolls? Nothing in the store bought can even come close to that hot and fresh taste from the oven.


-1/2 cup butter

-2 cups of hot milk

-1/2 cup of sugar

-1/2 cup mashed potatoes

-3 (1/4 ounce) active dry yeast

-1/4 cup lukewarm water, 105 to 115 degrees

-2 eggs, lightly beaten

-1/2 teaspoon of baking soda

-2 teaspoons of baking powder

-2 teaspoons of salt

-6 cups all-purpose flour


In a large bowl, combine the butter, hot milk, sugar and mashed potatoes.

In a little bowl, melt  yeast in hot water. join to ingredients in  bowl.

Sift the flour, baking soda, baking powder and salt onto a piece of waxed paper or baking paper.

Stir the eggs into the mashed potatoes / yeast. As you add them, gradually start adding the flour mixture.

Once everything is well mixed, cover the container with plastic wrap. Let the dough rise to room temperature for 1 to 2 hours (if you want to bake that day) or let the dough rise overnight in the refrigerator. Since this dough produces enough for about 3 dozen rolls, I usually slice 1/3 of the dough to reach room temperature and put the rest in the fridge .

Once the dough has doubled in size, shape balls slightly larger than a golf ball and place them in a greased cake pan. Let rise until doubled in volume, about 30 minutes to 1 hour.

Bake  365 C until golden brown, about 16 to 19 minutes.


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Cream Cheese Chicken Enchiladas


3 Chicken breasts or rotisserie chicken, cooked, shredded8 oz Cream cheese, soft
2- 10 0z Enchilada Sauce (I use Old el Paso Green in this pic)
5 cups shredded cheddar or Monterey Jack cheese
12 taco size flour tortillas


Mix shredded chicken (I shred the chicken breasts in the Kitchen Aid Mixer), cream cheese and 1/2 of a can of enchilada sauce, and 1 cup cheese. Mix well. Pour the remainder of the can of enchilada sauce in a 9×13 pan.

Fill the tortillas with a couple of tablespoons of filling spread and roll. Place enchiladas seam side down on top of sauce in the baking pan, repeat to fill the pan. Pour 2nd can of sauce on top of the enchiladas and top with cheese.

Bake 25-30 min at 350 degrees until hot and bubbly. Let sit a couple minutes before serving.One pan has red enchilada sauce the other with green sauce

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