Dine and Dish

Food blog with family recipes

Win a Amazon.com Gift Certificate (and Black Raspberry Meringue Bars)

Please excuse me while I vent for a second. My husband has been traveling for just about every week since August for business. Most often, he leaves before we wake up on Monday morning and comes back on Friday evening. He has occasionally come back at 11pm on Thursday night only to turn around and go to work at 5:30am the next morning. He has always traveled with his job, but in the past it has just been for a week or two out of the month… none of this gone for the majority of our life business that is going on now.

I am fairly proud of the fact that I have been such a trooper through it all. My three kids are well behaved, for the most part, and are not too difficult to take care of. We have honestly gotten to the point that he is gone so much that when he comes back home on the weekends it is more disruptive than when he is here.

I have tried very hard to be the supportive wife… listening about his hectic schedule in New York, understanding on Saturday’s when he is so tired from traveling the day before, even grimacing through the “my steak at dinner had too much pepper on it” complaints, etc. But, you know what? I don’t know if it is pregnancy hormones, this dreaded winter weather, or what… but this week I am 100% fed up with it all.

I’m tired of being the sole person during the week to be responsible for getting the kids where they need to be. I’m tired of doing bath time by myself. I’m tired of every time I need to run to the store for just a gallon of milk, I have to pack all three kids in the car to go with me. I’m tired of not having a minute to get things done, like my freelance work that I need to do, until the kids are tucked in bed. I’m tired of not having a husband home in the evening to share the tasks and to just be here to spend the evening with. We miss him a lot when he’s gone and it is really starting to get on my nerves!

I didn’t mean for this to be this much of a gripe session. I admire those of you who have been doing this far longer than I have been. Those of you who are single moms, who have husband’s gone in Iraq, who are alone for other reasons… I truly do not know how you do it day in and day out.

With all that I have going on with him gone, do you know the one thing that I am up to here with? I am so tired of our dinner menu plan looking like something off of the school lunch menu. Hotdogs, mac and cheese, taquitos, breakfast for dinner, etc. I want my husband home so I can cook real meals for us and so we can all sit around the table again at night as a family.

This is where I am going to implore you to help me out. I need some new family friendly meals to put on the table. I need recipes that make me feel like I am cooking, but that my kids (who aren’t that picky) will eat. I want your favorite “the whole family will love it” dinner time recipe that is not super complicated (our evenings our tight lately) and that I feel would be worth spending time on for just the kids and I. I’d love for you to include your favorite family friendly recipe link in the comments section of this post. Have them in by midnight CST on Wednesday, February 4th. I will then sit down on Thursday to make my menu plan for the following week. If your recipe gets chosen to be included in that weeks worth of dinner menus, I will send you a $10 Amazon gift certificate. I will be giving out 5 Amazon.com gift certificates in all… one for each day my husband is out of town during the week. All comments must be accompianied by a valid email address.

I am still managing to bake during the day, which my kids appreciate! I chose to make these Black Raspberry Meringue Bars because my mom brought us a jar of homemade Black Raspberry jelly when she was here over the holidays. These bars are delicious… far too delicious to waste on my kiddos. Perfect for an afternoon tea or a brunch with your girlfriends!

Black Raspberry Meringue Bars (adapted from Mary Engelbreit’s Cookies Cookbook)

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 teaspoon salt
2 cups all-purpose flour
3 large egg whites, at room temperature
1/2 cup granulated sugar
Generous 1/3 cup raspberry jam (we used black raspberry jelly)
Confectioners’ sugar, for dusting

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

In a medium bowl, beat butter, confectioners’ sugar and salt with an electric mixer until light and fluffy. On low speed, gradually add the flour, beating just until incorporated; the mixture should still be somewhat crumbly. Press the mixture evenly over the bottom of the pan. Bake for 14 to 16 minutes, until lightly golden around the edges. Set pan on a wire rack.

In a large bowl, beat the egg whites with an electric mixer until frothy. Increase speed to medium-high and beat until whites begin to form soft peaks. Add the sugar about 1 tablespoon at a time, and continue beating until the whites form stiff, glossy peaks. Spread the jam evenly over the warm crust. Using a large metal spoon, drop the meringue in large dollops on the jam, and using the back of the spoon, carefully spread the meringue over the crust, making sure to seal the edges. Bake for 25 minutes, or until meringue is golden brown. (The meringue will puff up as it bakes and sink as it cools.) Set the pan on a wire rack to cool completely.

Using a large sharp knife, cut into 24 squares. Dust the tops of the bars with confectioners’ sugar. Store the bars, well covered, in the refrigerator.

Reader Interactions

Comments

  6. Carmen says

    My heart truly goes out to you – I simply wouldn’t survive with my husband gone all week – and I don’t even have kids! I just love having him around, and would miss his companionship too much. I’d be a huge baby about it!! I hope it gets better and that the frequency of travel lessens!!

    I really love this baked penne recipe from Culinary in the Desert .. it’s very simple and it’s a complete meal with veggies, meat, carbs – and it is so simple to put together. Great for winter! I usually add spinach & sliced mushrooms along with the zucchini to bump up the veggies. I also use whole wheat pasta for its nutrition. 🙂

    http://desertculinary.blogspot.com/2005/07/baked-penne-with-fire-roasted-tomatoes.html

    Carmens last blog post..Tuna and Steak Bowl

  7. Jan says

    I sympathize. I am a single mom to two (now grown) boys. We had a lot of fun, but it was tiring.

    I don’t have a link but I do have a delicious recipe that is very simple to put together but does take a while to bake. My kids love it.

    Put 1&1/2 cups raw rice in a casserole dish. Lay chicken pieces (you can use whatever pieces you like – I usually use thighs) on top of rice. Combine 2 tablespoons melted butter, 1 can of cream of mushroom soup, 1 can beef broth, 1 can french onion soup, 1 can water in large bowl. Pour over rice and chicken. Bake at 325 degrees for 1 hour and 15 minutes. Makes great leftovers, too.

  8. Kristen says

    I hear you. I end up doing the same, I often wonder why I make different food when it is just the kids and I? They eat most anything. Here is one of my standbys since it can be mostly prepared ahead and is flexible enough to be made with what ever is on hand. It can be baking while the kids are doing their homework. Check out my list of week-night meals.
    http://foodurl.info/wtv2

    Kristens last blog post..The Hearty Cookie

  10. Cindy says

    This was one of my family’s favorites when my children were young. It’s easy to make, nutritious and delicious.

    Chicken Pot Pie

    1 cup chopped onion
    1 cup chopped celery
    1 cup chopped carrot
    1/3 cup butter or margarine
    ½ cup all-purpose flour
    2 cups chicken broth
    1 cup milk
    1 teaspoon salt
    ¼ teaspoon pepper
    4 cups chopped cooked chicken
    1 ready made pie crust or make your own

    Saute onion, celery, and carrot in butter for 10 minutes. Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
    Combine broth and milk; gradually stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well.
    Pour chicken mixture into a greased shallow 2-quart casserole. Top with pastry cut in strips; Bake at 400 for 40 minutes or until crust is golden brown.

  11. katie says

    Ok, Kristen I am so sorry. I was raised that way and I have already told my husband, under no circumstances will we live that way for any extended period. I couldn’t handle it-I am in awe that you have been doing so well for so long that you are only now venting.

    If it helps nearly everything on my site is stuff I feed my family, but whether or not the kids eat it is always a crap shoot. My kids like weird food but they will always eat lettuce wraps, pizza bites, wings, fried rice, shrimp pasta, spaghetti, and I serve the same veggies and rice-a-roni with every meal so even if they dont like it they eat that instead.

    http://chaosinthekitchen.com/2008/07/quick-chinese-chicken-lettuce-wraps/
    http://chaosinthekitchen.com/2008/10/party-food-pizza-in-a-bite/
    http://chaosinthekitchen.com/2009/01/wings-3-ways-and-blue-cheese-dressing/
    http://chaosinthekitchen.com/2008/07/budget-cooking-101-fried-rice/
    http://chaosinthekitchen.com/2008/10/fast-food-creamy-shrimp-and-mushroom-pasta/
    http://chaosinthekitchen.com/2008/12/pantry-challenge-spaghetti-and-meatballs/
    http://chaosinthekitchen.com/2008/05/homemade-rice-a-roni/

    katies last blog post..Bread

  12. Brenda says

    Oh honey, I feel your pain! I especially sympathize with the having to pack them all up to run for the milk – it’s not like you can fake THAT on the cereal, huh?

    This recipe is a total favorite of ours and everyone with whom I have shared this dish. I make it all the time for us and to bring to someone who’s had a baby, is sick, or just needs a quick boost. Aside of the drumsticks it uses stuff you probably have in the pantry. And EVERYONE WILL EAT IT! Even my kid, the Pickiest Kid on the Planet (he’s got the cape and everything) eats, like, SIX drumsticks.

    Get a family pack of drumsticks (I like to get the ones at the Club places since they are ginormous Chickasaurus legs). Dump them in a large baking dish (use two so they are all lying neatly side by side like a sacrifice, which they are, to the Gods of Please-eat-or-I-will-scream). Stir together one cup of soy sauce (I use low sodium but no worries), one cup of white vinegar and one cup of brown sugar. Stir together until sugar is mostly dissolved, like, twenty seconds. (You can adjust the amounts of the liquid up and down really easily; just keep in proportion.) Pour over the legs. Stick them in the oven at 325 for about two hours (you can speed them up at 350 for an hour and a half, it’s really not that fussy) turning them over when you remember to. They are done when they are a dark mahogany brown and the meat is starting to fall off the bones and the internal temp (for those foodie people who will not like my being too general) is at 165. (Good luck finding that thermometer.)

    Have carrot sticks or something handy because the kids will be weaving themselves in and out of your legs once they get a whiff. Let the meat fall off for the little ones and enjoy! They are great the next day nuked or even cold for lunch instead of peanut butter and fluff crusts or the bologna rind you have to cut off because it’s “icky”.

    And here’s one of the best parts: when you are done, pour the sauce into a freezer baggie and freeze for the next time. Instant dinner! And it tastes EVEN BETTER because it has all this good chickeny flavor.

    Enjoy and hang in there!

    Brendas last blog post..Another Lickety Split© for Stampin’ at Bickford’s

  14. Jenny says

    Hi Kristen,

    It’s okay to vent…we all need to do it. I am a FACS teacher for a middle school and perhaps you’d like to route through my school site where I have recipes that my students have available to try:

    http://www.apsva.us/15632010181654260/site/default.asp

    The actual recipes that my students use in class (set up, make and clean up in 45 min)

    http://www.apsva.us/156320928145143753/site/default.asp?

    Hang in there…it won’t be forever like this…I am sure the hormones got something to do with it!!!

    Jennys last blog post..Highly Suggested Reading…

  15. Shari says

    I used to wish there were a drive-through-milk window at the convenience store just for those times. Sometimes, I’ve bought extra milk at the drive-through at McDonald’s just to avoid an extra trip.

    As for a quick and easy meal, I just made one last week that was a crowd-pleaser, easy, and delicious!

    http://www.whiskblog.com/2009/01/whisk-wednesdaysctes-de-porc-flamande.html

    Here’s the recipe:

    Serves 6

    6 pork chops
    salt and pepper
    1/4 pound butter
    1 tbsp veg oil
    2 lb potatoes
    thyme

    Preheat oven to 400. Season pork with salt and pepper. Heat 2 tbsp butter and oil in frying pan. Brown chops on each side. Set aside.

    Peel, rinse and slice potoatoes. Brush a gratin dish with 1 tbsp butter. Layer potatoes on bottom and season with salt and pepper. Place chops on top. Finish with layer of potatoes. Season with more salt and pepper and sprinkle with thyme. Drizzle melted 2 tbsp butter on top. bake until potatoes are tender, about 40 minutes.

    Good luck with everything!

    Sharis last blog post..Daring Bakers—Tuile Fortune Cookies and Coffee Ice Cream

  16. LyB says

    Kristen, my better half doesn’t travel much for work, but on the days he isn’t home for dinner, bath time, etc, I feel so alone and overwhelmed. I don’t know what I would do if it was every night of the week. I hope you get a little time to yourself soon to decompress and relax.

    Here’s a recipe I found a few weeks ago and I’ve already made it 3 times! Savory Breakfast Squares

    It’s a breakfast recipe but I’ve made it for dinner. In the link, you’ll see it’s made with kale but I used spinach and the kids loved it. Add more eggs if you want or more breadcrumbs and cheese, or change the seasonings. It’s a very forgiving recipe, and once it’s in the oven you’ll have a few minutes to yourself. I think you could even make it during the day and keep it in the refrigerator until you’re ready to bake it. Hope this helps a little. 🙂

    LyBs last blog post..TWD – Fresh Ginger And Chocolate Gingerbread

  17. Dani says

    Those bars look so good I would just skip dinner and head straight for dessert LOL

    In all seriousness I fully understand where you are coming form in terms of lack of time for cooking. Although I don’t have any kids to feed, I still have me, the finace and his sister…. We all work till dinner time, but one meal I have found that can be prepared the evening before and re-heated without losing its appeal is meatloaf. Sounds boring, I know, but man it is packed with flavour! I dont measure but it is more to your own taste really anyway 🙂

    ground beef or chicken
    green pepper, chopped
    fresh garlic, chopped
    onion, chopped (i like red)
    eggs, beaten
    rolled oats (about 1/3 of what you have in meat)
    dijon mustard
    paprika
    salt
    pepper

    -Mix together and bake.

    Sauce is easy too – tomoato soup with some spices to taste (I use papriak and cayenne with a bit of garlic salt)

    -Add the sauce after the loaf has been re-heated. Cut and serve. Goes very well with baked potato 🙂

    Danis last blog post..Iron CupcakeEarth Voting

  19. Erin McMilon says

    I hear you – I was a married single parent for a while and we had babies… I totally understand the disruptive part all too well. The biggest thing that hurt us is when he stopped traveling I didn’t get things done, I was so in the habit of saving things to do when he was out of town and when he wasn’t out of town they didn’t get done and sleeping in the same bed – I turned from a cuddler into a don’t touch me and don’t you dare breathe your dragon nostrils on me – he hasn’t traveled much in the past 2 years but those adjustments are still hard for me {{{{{HUGS}}}} to you. You have kept the lid on a lot longer than I could have – (oh and another, when he would come home I was so ready to leave the house and go out to eat, I would hit the ceiling when he would say “I have eaten out at rich food restaurants all week and am so tired of eating great bread, yummy meals and fabulous desserts, well, that’s what I heard when he said all he was hungry for was PB&J)
    I have learned to cook 2 at a time – cook one and freeze one – I don’t manage leftovers well so most recipes are 9X13 I make into 2 8X8 foil pans – minimizes clean up too! It also works to double recipes and use 2 9X13 pans as well. In the morning when I know we will have a hectic night, or I don’t feel like cooking, I set something out to thaw and when 4:30 comes around I pop it in the oven and dinner is done!
    I make Chicken & Rice very yummy and semi balanced meal
    Chicken & Rice w/ Broccoli
    1 c minute rice
    1 c milk
    1 c frozen broccoli (thawed and chopped)
    1 can cream chicken soup
    1 c shredded chicken
    1 c your favorite shredded cheese plus more for topping
    Combine rice, milk, broccoli, soup, chicken and 1 c cheese in a bowl. Pour into 9X13 dish and top with additional shredded cheese. Bake @ 375* for 30 minutes or until bubbly @ 400* (watch the cheese!)

    I like this one because it’s a pretty complete dinner – I serve it with fresh fruit and dinner’s done!

  23. Dianna says

    So one of my most favorite cooking blogs is Simply Recipes. Everything Elise makes is delicious. I think you’d be happy making anything from her blog, but try the tamale pie. It’s easy, kid friendly and delicious. Just use a good cornbread recipe to go on the top and you’ll have everyone asking for seconds. Our family is pretty small so I usually make the whole recipe, divide it into 2 8×8 containers and freeze one of them. Then on one of those extra busy days I can pull it out, defrost add the cornbread batter and bake. Super easy!
    Take a look:
    http://www.elise.com/recipes/archives/004396tamale_pie.php

    Good luck…your kids are blessed to have such a dedicated mom. You’re doing the most important job on earth by loving them so much.

  25. niki says

    making something quick and delicious isn’t always easy. here’s what my 3 picky eaters will eat. it’s a variation of a kraft.com recipe.

    heat oil in pan on medium. while this heats, put 1 lb. sliced chicken in a ziploc bag along with flour, pepper, and garlic salt (to your taste). shake to coat. place this in heated oil and cook until done. while this cooks, cook a steamer bag of broccoli in the microwave (i use bird’s eye frozen that cooks in 5 minutes). remove from pan and drain oil away. place chicken back in along with one can of cream of chicken soup and 1 1/2cups of water. stir to mix and bring to a boil. at the boil, pour in 2c of uncooked instant rice. cover and reduce to simmer for 5 minutes. when this is done, remove the lid and from heat. pour in as little or as much of bacon pieces as you want along with a cup of shredded parmesan cheese. stir to mix well. i serve it with dinner rolls.

    hope you enjoy it. it takes less than 25 to 20 minutes to make and its all done in one large skillet.

  26. Hopie says

    Go ahead and vent, we can take it! 🙂 I’m sorry to hear you’re going through such a rough time and I admire your strength (venting your frustration is an important part of that too).

    I’m sending a big hug along with my recipe recommendations for simple but yummy dishes!

    Two are classics:

    http://hopieskitchen.blogspot.com/2008/11/cottage-piehachi-parmetier-anglais.html

    http://hopieskitchen.blogspot.com/2008/04/sunday-roast-chicken.html

    Ok, this potato dish takes a long time to cook, but the prep time is short, so if you’re around the house, it’s a good one: http://hopieskitchen.blogspot.com/2008/02/po-ta-to.html

    This dish is a lot of fun, doesn’t cook long and is very comforting. I guess I’d leave out the chili peppers for the kids: http://hopieskitchen.blogspot.com/2008/03/comfort-coconut-noodles.html

    Hopies last blog post..Root Vegetables

  27. Amy Bowser says

    I also do not have a link – just a simple recipe!

    1. Take a raw chicken – like 3-5 pounds.
    2. Rub with olive oil and cut 2 lemons in half.
    3. Stuff the inside of the chicken with the lemons.
    4. Put in a crockpot on low for 8 hours.
    5. You now have a fabulous chicken. You can either serve alone or with gravy you make from the drippings.
    6. I serve with Idahoian instant mashed potatoes and canned peas.

  29. cookie jill says

    Mmmmmmm. Raspberries!

    We are all going through rough times, and although I know it is easier sad than done, when you are feeling low take a good look at your life and see how amazingly lucky you are for the things that you DO have in your life. Image that your husband had to go back to Iraq.

    I always try to remind myself of Gandhi’s quote “I complained I had no shoes, until I met a man who had no feet.”

    Hang in there. You have a wide internet(s) family that love you! 😉

    cookie jills last blog post..Brigitte and Norbert’s new adventure

  30. Whitney says

    Kristen-
    I know what you mean about school lunch fare during basketball season for us!! Here’s an adapted recipe from Rachel Ray for Florentine meatballs, I usually make 10 pds at a time, put them in individual ziplocks and freeze. To make dinner, I boil pasta, use a jar of Cascone’s sauce to simmer the meatballs in, throw some bread in and dinner is ready in less than 30 minutes. It’s our go to meal when Kye has to be at basketball practice by 5:30 and I’m home alone!
    I don’t usually do the sauce the recipe calls for but it does sound wonderful!!
    Florentine Meatballs-adapted from Rachel Ray
    2 boxes frozen spinach, defrosted in the microwave
    1 pound ground turkey breast
    1 pound ground beef
    2 medium onion, finely chopped, divided
    5 cloves garlic, chopped
    2 large egg
    3.5 cups milk, divided
    1.5 cup bread crumbs, 6 handfuls
    1 cup grated Parmigiano-Reggiano, 4 palm fulls
    Coarse salt and black pepper
    Extra-virgin olive oil, for drizzling
    4 tablespoons butter
    4 tablespoons all-purpose flour
    2 cup chicken stock
    2 (10-ounce) sacks shredded provolone or blend of Italian cheeses, available on dairy aisle
    1 teaspoon freshly grated nutmeg, eyeball it
    1/2 cup parsley leaves, chopped
    Preheat oven to 400 degrees F.
    Wring defrosted spinach dry in a clean kitchen towel. Place turkey and beef in a bowl and make a well in the middle of it. Add the spinach, all but 6 tablespoons of the onion, all of the garlic, 2 large egg, about 1/2 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into meatballs and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 30 minutes, or until cooked through.
    While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 4 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 3 cups milk and 2 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
    Place 3 balls on dinner plates and top with sauce, garnish with parsley.

    Whitneys last blog post..Visitors part 2

  31. janelle says

    Kristen: how fortuitous that I read your post today. I AM GOING THROUGH THE SAME THING; and waver between being strong and frustrated. Monday through Friday he is gone and it has increased from once every 4-5 weeks to every other or sometimes 3 weeks in a row… (like now). It is more like 1 week home and 3 weeks gone. My boys are in 4 different soccer carpools and I am gone 2 nights a week at cooking school which means I have to figure out how they get everywhere and on the nights I am home I am driving carpool to make up for the nights I am not… anyway, whew, exhausted.

    I so don’t need an Amazon certificate: I just want to help! First of all, I hunkered down and made a pile of meals in advance that freeze well. Which means even if I am tired and packing around kids or coming off school all day, the 3 of us—sans dad—still eat well.

    I hope this helps!

    I make ahead:

    1. From scratch macaroni and cheese,http://www.talkoftomatoes.com/2006/12/07/amazing-macaroni-cheese/

    2. Steak: cubed and rubbed, then frozen (takes 6 minutes under the broiler: SO EASY)http://www.talkoftomatoes.com/2008/07/26/a-good-rub/

    3. Lasagna (a lot to make, but so worth it because I always make a big batch)http://www.talkoftomatoes.com/2009/01/20/secret-lasagna-recipe/

    I also have a section on my blog that is called DEFAULT DINNERS which is (usually) easy, (always) yummy, (pointedly) family friendly food. And if you know me;) you know recipes that don’t make the cut don’t make the blog. Here is a fave: http://www.talkoftomatoes.com/2007/02/28/default-dinner-2-italian-sausages-sweet-roasted-peppers/

    Chin up, you have friends!

    janelles last blog post..pie dough surprise

  32. Mrs. L says

    I don’t have kids and I still struggle to get good meals on the table for my husband each night. I am always amazed at my friends with kids and how they cook and take care of the little ones and still have a clean house!
    This recipe is something I grew up with, a recipe my Grandma used to cook.

    http://watkinslynn.typepad.com/pages_pucks_and_pantry/2008/02/grandma-ws-hamb.html

    Folks are posting some great recipes in the comments that I can’t wait to try!

    Mrs. Ls last blog post..Ginger Chicken

  33. Anne says

    First of all-vent away! It’s incredibly stressful to take care of THREE KIDS by yourself. You have every right to your exhaustion.

    Secondly, whoa-pregnancy hormones? You’re having a fourth? LUCKY! CONGRATS. I’m totally jealous. And very behind in reading your blog!

    And last but not least, here are 2 easy, delicious recipes. One has kale, which surprisingly, I find a lot of kids like.

    Kale and White Bean Stew

    Ingredients

    * 4 slices bacon, cut crosswise into 1/2-inch pieces
    * 1 small onion, chopped
    * 2 cans (15.5 ounces each) cannellini beans, drained and rinsed
    * 1 teaspoon chopped fresh rosemary
    * 1 cup low-sodium chicken broth
    * 1 bunch kale, rinsed, trimmed and cut into 1-inch pieces (about 7 cups)
    * 1/8 teaspoon each salt and black pepper

    Directions

    1. Cook bacon in a Dutch oven over medium heat for 6 minutes or until crisp; remove with a slotted spoon and set aside.

    2. Add onion to pot and cook for 5 minutes or until softened. Stir in beans and rosemary and cook 1 minute. Add broth to pot; bring to simmer.

    3. Stir kale into beans in pot and cover; cook 5 minutes. Remove cover and stir kale until wilted. Stir in reserved bacon, salt and pepper. Serve immediately.

    You can find my Ginger Chicken one here:
    http://goodamericanwife.blogspot.com/2008/01/gingerly-asian-chicken-with-brussels.html

    Annes last blog post..Worse Than A Bad Boy? A Bad Boy Haircut.

  35. Jessica says

    Wow. Being husband-less and family-less at this point in my life, I can’t even begin to imagine how difficult a situation like that would be. I think his travels have earned you at least one day of nanny services a week. Bring someone in so you can get your sanity back!

    My experience in family friendly meals also is a bit lacking (due to the no family of my own thing) so I will leave the recipes to others!

    Jessicas last blog post..Anchovies and Bagna Cauda

  36. Dana says

    I understand completely. Although my husband doesn’t go out of town (that used to always be me) he has worked really long hours for most of our 17 years. I always wonder how single mothers do it. Although I often feel like a single mom, he does eventually show up.

    As for meals, my favorite from our blog is pinto gallo(http://besidespizza.blogspot.com/2007/11/pinto-gallo.html). It looks enough like junk food that kids will eat it but it has some actual health in it too. Kay votes for potato enchiladas (http://besidespizza.blogspot.com/2007/04/potato-enchiladas.html) though which would probably be my second choice.

    Hang in there!!

    -Dana

    Danas last blog post..Cheese fries with corn by Kay

  37. AnneJ says

    I totally understand how you feel. Before my husband switched jobs he would be mostly gone from November through April. It was really hard. Thankfully he has a job now that requires much less travel.

    Here is a recipe that all of my kids love:
    Greek Chicken (freeze half to serve another time)

    2 pounds raw boneless, skinless chicken breasts, chopped
    1 green pepper, seeded and chopped
    1 cup green onion, chopped
    1 T dried basil
    1/2 tsp dried oregano
    1/2 tsp dried thyme leaves
    28 ounces canned, chopped tomatoes, with juice
    1 tsp brown sugar
    2/3 cup feta cheese
    Cooked rice or pasta

    In a large skillet, saute the chicken and pepper for about five minutes (salt the chicken). Add spices, brown sugar and tomatoes. Simmer for about 10 minutes or until chicken is cooked through and sauce has reduced slightly. Serve over rice or pasta and top with feta cheese.

    Another recipe that my kids beg for is Split Pea Kielbasa Soup. The recipe is here: http://semnmusings.blogspot.com/2007/09/kielbasa-split-pea-soup.html

    I hope you can find some new recipes for your family in all of the comments!!

  38. Jenn says

    I can only offer sympathy and the knowledge that at least you’re being a great mom! Those bars look delicious.

    As far as a easy food idea, there’s always the simple breakfast for dinner… one of my favorites as a kid especially when my mom would “dress up” in her bathroom to make pancakes. In order to update it for my daughter, I throw in blueberries and whole wheat flour. yummy!

  39. Donna says

    Here is one I haven’t blogged about but pleases all.. Kids especially
    Bow Tie Taco Taco Casserole
    1 lb ground beef
    1 lb ground pork
    2 pkgs taco seasoning mix
    1/2 cup diced green peppers
    1 15 oz can tomato sauce
    1 14.5 0z can diced tomatoes
    1 pound bow tie pasta
    2 cups shredded montereyjack cheese
    1 cup sour cream

    Brown your meats and drain. Stir in taco seasoning mix, tomato sauce, diced tomatoes, and peppers. Bring to boil, reduce heat simmer 10 minutes.
    Cook pasta, drain.
    Combine pasta with 1 cup of cheese and the sour cream. Spray a 9X13 inch pan with Pam. Pour pasta into dish; top with meat mixture. Sprinkle with remaining cheese and bake at 350 for 30-40 minutes.
    GREAT if the kids enjoy tacos.. a new twist on it.
    Donna

    Donnas last blog post..Banana Bread Cookies AND Ever SO Moist Banana Cake with Luscious Cream Cheese Frosting

  41. Lynda says

    So sorry that hubby is gone so much.I went thru something similar, but only for about 4 months. It is so hard, especially when pregnant!
    I don’t know if your kids would like the dish I just posted, but it is so easy and could be made with chicken, if you brown it a little longer.

    Lyndas last blog post..Pork Chops with Sweet Potatoes and Apples

  42. Athena says

    I’m a single mom with two picky boys so I feel for you. I’m a huge fan of soup because the boys will almost always go for soup and sandwich (at least they’ll eat the sandwich). Our favorite is Southwestern Sweet Potato Chowder. I don’t have a recipe but I’ll give you the gist.

    Cook several pieces of bacon in your soup pot. Set these aside and add a chopped onion to the drippings. Cook till translucent. Add two sweet potatoes (or yams) cubed and a can of green chiles. Add about four cups chicken stock and a bay leaf. Bring to a boil and cook until the sweet potatoes are done. Add two cups milk (or cream or half and half). Stir in one cup shredded cheddar cheese until melted. Turn off heat add back in the bacon, crumbled, and a cup of cheese, cubed. I also like some cilantro though my kids hate it. The different textures of the crunchy bacon, slowly melting cubes of cheese, and creamy soup are amazing.

    Good luck!

  43. Claire says

    Wow! Being alone AND pregnant…you are super woman. 🙂 Here’s one of my favorites from when I was little:
    http://cookiedoc.blogspot.com/2007/07/from-little-girl-to-m3.html
    Stir fry is always good, too. I like to cook the veggies and then cook the meat, then put them together with some soy sauce and catalina dressing (That’s my secret!)…quick and healthy and you can choose what your kids like. I think my mom has another recipe that I’m going to ask about and I’ll let you know that one, too. Hope your week goes well.

    Claires last blog post..Getting Ready for February!

  45. leslie says

    Ohhhh.I am soooo sorry. I cant imagine how difficult it must be for you. I get upset when my husband isnt home in time for dinner. For him not to be home for extended periods of time would just make me insane! Being a stay at home mom is the hardest job in the world. Do you have any relatives to help you out? good meals to have are slow cooker meals that you can put in the cooker in the morning with not a lot of prep. I will give you a super easy recipe that takes less than 10 minutes and is under $10

    Beef Quesadillas with a Creamy Avocado Dip

    For Quesadillas
    8 Flour Tortillas
    1 pound Ground Chuck
    1 packet dry Taco Seasoning
    8 ounces Monterey Jack Cheese, Shredded

    Brown ground beef and drain. Add taco seasoning packet and cook per package directions. Preheat a skillet over medium heat. Place 1 tortilla down in the skillet. Add a thin layer of cheese. Next, add a thin layer of the taco meat. Place another tortilla on top. Add another thin layer of cheese over the meat. Cook until the bottom tortilla is lightly browned. Flip and cook the opposite side is lightly browned.

    FOR DIP
    1 Avocado
    3 Tablespoons Sour Cream
    2 Tablespoons Salsa
    Salt and pepper

    Peel and remove the pit from the avocado. In a small bowl mix the avocado, sour cream and salsa until smooth. Salt and pepper to taste. Serve as a dip for the quesadillas.

    leslies last blog post..Daring Bakers..Tuiles

  47. Psychgrad says

    You certainly have more than your share with keeping things together at home, 3 kids, work, being pregnant, being away from your husband regularly. I don’t know how you do it. Is there any end in sight for the regular travelling that your husband is doing?

    Here are some recipes that I think are kid friendly:

    http://eatfordinner.blogspot.com/2008/11/chicken-cordon-bleu.html
    http://eatfordinner.blogspot.com/2008/10/honey-sesame-chicken.html
    http://eatfordinner.blogspot.com/2008/02/sweet-sour-chicken.html
    http://eatfordinner.blogspot.com/2008/01/chicken-parmesan-with-potato-dumplings_24.html (or even just the breaded chicken part)
    http://eatfordinner.blogspot.com/2008/04/baked-spaghetti.html

    Psychgrads last blog post..Recipes to Rival: Beet Leaf Holopchi

  48. Laura says

    Here’s our favorite, for the contest…
    Black bean, corn and zucchini enchiladas: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611704

    Some other family favorites:
    * Chipotle Mac&Cheese, really good and great to double and freeze for later. Not your everyday mac&cheese either, more like a pasta casserole. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=671466
    * 3 bean tacos. I dont know a kid that doesnt love ‘taco night’. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=224135
    * Pasta fagioli (we prefer the canelloni beans, dont like kidney). http://healthcorner.walgreens.com/display/641.htm
    (with potato knot rolls: http://littlewindowshoppe.com/homemade-knot-roll-recipe)
    * Garlicky Peppers and Shrimp: http://www.bhg.com/recipe/seafood/garlicky-peppers-shrimp/

  49. Laura says

    Argh, I did something and deleted my whole post… let’s try this again! 🙂

    It’s ok to vent – better to know your mind and say so immediately, vs. bottle it up and explode over something totally unrelated and create communication issues.

    I feel like it’s only fair to offer one ‘submission’ for your weeknight plea and contest: Black Bean, Corn and Zucchini Enchiladas (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611704)

    But we have so many favorites, that I’d also like to offer these for future weeknight meals… I hope you find something new your family will enjoy!
    * Salmon Cakes with Remoulade: Great plain or served on whole wheat buns. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1011279
    * Chipotle Macaroni and Cheese: It’s more like a mexican pasta caserole. Great to double and freeze half. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=671466
    * Pasta Fagioli: Use cannellini beans and make with potato knot rolls (http://littlewindowshoppe.com/homemade-knot-roll-recipe). http://healthcorner.walgreens.com/display/641.htm
    * Garlicky Peppers and Shrimp Pasta: http://www.bhg.com/recipe/seafood/garlicky-peppers-shrimp/

  52. Kristen M. says

    My favorite easy to make, kid-friendly recipe is ham & potato soup. This is the recipe I use (from AllRecipes.com):

    http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx

    It’s homemade comfort food. I often make it without the ham (i.e. cheap too) or I sprinkle a bit of crispy bacon on top. Once I added mashed potato flakes which made the soup creamier. My kids begged me to make it again that way.

    Kristen M.s last blog post..Wordless Wednesday: Tide Pool Creatures

  53. Marissa says

    I don’t have a family of my own but the tried and true recipes that I love from growing up, college days, or just because I love to cook are:

    Teriyaki Chicken Skewers (everything is more fun on a stick for kids)
    Just skewer the chicken – throw in the fridge with Teriyaki sauce to marinate (I like Yoshida’s original sauce). Once it’s done marinating either throw on the grill, oven, or in a frying pan. When the chicken is just about cooked all the way through brush the chicken with a bit more teriyaki sauce. Serve over rice and steamed broccoli – not super labor intensive and if you skewer the chicken during naptime it’s pretty no fuss at night.

    Other favorites include tortellini lasagna – the great tastes of lasagna, but without the fuss. Just layer tomato sauce, cheese tortellini or ravioli, chopped up Italian Sausage, and mozzarella cheese a couple times in a crockpot. Let it meld together throughout the day. Serve with toast or garlic bread if you have it around.

    I also really like hearty salads. It’s a good way to get your kids to add in some extra fruits and vegetables on their plate. Cook up some taco meat or some sweetened pork (try this recipe – http://favfamilyrecipes.blogspot.com/2008/09/cafe-rio-sweet-pork.html). All of the meat and typical taco toppings on a salad blend hot and cold and several textures to be interesting. An extra treat is a little melted cheese on a toasted tortilla at the bottom.

    Another fun idea are Hawaiian haystacks or chicken pillows. Hawaiian haystacks are fun because you can choose your toppings. Chicken pillows are fun because they can largely be paired with anything and the smaller sizes make it easier for kids to dip in gravy or sauce.

    Chicken Parmesan – I darken some chicken on the stove and then bread in Italian bread crumbs (egg wash straight into the crumbs) and then place in a pan lines with tin foil, pour tomato sauce on top of all of the pieces and then tent the pan with foil to keep the moisture in. Bake for an hour at 375(more if you have larger pieces or more pieces in the pan). With about 5-10 minutes to go I sprinkle mozzarella and Parmesan cheese on top to melt over all of the pieces. This is great with pasta and a quick clean up because of the foil. I do this on quiet nights with just me home and I make a tin foil pocket and bake for less time – very moist chicken and infused with all of that great tomato flavor.

    We’ve done quesadilla nights or baked potatoe nights at my house as well. We would bake all of the potatoes and have all of the toppings and options to go on the potatoe based on your liking on a lazy susan in the middle of the table. For quesadillas we would have a couple different types of meat, guacamole, cheese, tomatoes, pico de gallo, garlic, onions, peppers, and hot sauce. With a griddle it doesn’t take too long to get a personalized quesadilla. If you want to speed up the cooking time or the time in between each quesadilla – make up a couple cheese quesadillas and cut them down to kid size portions. Each kid can add in a few toppings that they want and either pop it in the oven for a minute to meld the ingredients together or just make sure the ingredients are at the proper temperature when you put them on the table.

    Good Luck!

    Marissas last blog post..Signs by André Tadiello

  54. Janel says

    This is a new favorite at our house – I could’t believe my kids ate this! It’s so hard to find good fish recipes that kids will eat.

    Sephardic Fish

    1 teaspoon cumin
    ¼ cup olive oil
    2 15 oz cans stewed tomatoes (ok to use Italian seasoned or even diced)
    2 Tablespoons drained capers (or not if you don’t like – you couldn technically puree these with the tomatoes so they are not seen)
    ½ teaspoon cinnamon
    2 Tablespoons packed golden raisins (optional)
    2 lbs tilapia, hake or halibut filets cut to portion size

    Salt and pepper

    In a very large skillet (12 inches at least), heat oil over medium heat. Add cumin and stir until fragrant, about a minute. Stir in tomatoes, capers, cinnamon, ¼ teaspoon each salt and pepper, and simmer uncovered until thickened, about 10 minutes. Rinse and pat fish dry. Sprinkle with ¼ teaspoon salt and pepper and add to skillet. Cover skillet and cook until fish is cooked through, about 7-10 minutes.

  57. Stacey says

    Twice-baked potatos

    Bake potatos whenever – let cool
    Cut in half and scrape out insides into mixer bowl
    Add greek or plain yogurt or sour cream
    milk
    salt and pepper
    garlic salt
    any cheese you have lying around
    and mix until creamy

    Scoop mixture back into potatos and bake until lightly browned on top

  58. AJ says

    Our favorite meal is breakfast for dinner. It includes egss any way you like them, a half pound of bacon, fried potatoes, orange slices and frozen waffles.

    For the potatoes,

    Slice 3 big white potatoes and one medium onion about a quarter inch thick, use some of the back fat and heat in a cast iron skillet, add half the potatoes, then the whole onion (you can add salt and pepper here) then the rest of the onions. Cook until bottom layer has a nice crust. You’ll slowly flip sections until you have the crust side up. Add a little water (tbsp or so) and put a lid on them. Cook until tender.

    AJs last blog post..Virginia is for chocolate lovers

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