recipes for parents

Submitted by Cornelia Zell,

1 lb lean ground beef (can substitute ground turkey)
2/3 cup of barley, rinsed
2 cans Veg-All
24 oz V-8 or tomato juice
1 medium potato, peeled and cut in to ½” cubes
24 oz water
1 tsp Italian seasonings
½ tsp pepper
Add other seasonings to taste, such as salt, garlic, parsley

Brown ground beef in small stock pot. Drain grease. Add other ingredients and simmer til barley is cooked, about 45 minutes.
To keep ingredients on hand, brown the beef and freeze. You can buy a can of cubed potatoes, and that way you can make this very quickly. Serve with fresh fruit and a hearty bread for a complete meal.

Submitted by Kathy Boyle,

1 can of organic black beans (no salt added)
3 large tomatoes
4 ears of corn
½ bunch of fresh cilantro
1 large onion
2-3 cloves of garlic
2-3 Tbl balsamic vinegar
dash of salt

Strip the ears of corn; Chop tomatoes, onion finely; add pressed garlic; finely dice the cilantro; mix all well and add in 2-3 Tbl of vinegar depending on taste as well as a dash of salt

Burritos:  Use the black bean salsa to stuff burritos. Add ¼ of avocado to each burrito as well as some shredded jack or sharp cheddar. Cover w/ your choice of salsa and bake at 350 for 15 minutes.

Submitted by A.D

1/2 cup butter
2 cups sugar
3 TBS all-purpose flour
3 eggs
1 cup buttermilk
1 tsp. vanilla
1 unbaked 9-inch pie shell

Cream butter on high speed of mixer
Gradually add sugar, beating well
Add flour and beat until smooth
Add eggs and beat until well blended
Add buttermilk and vanilla; beat well
Pour filling into pie shell
Bake 5 minutes at 400 degrees
Reduce heat to 350 degrees and bake an additional 45 minutes, or until set
Cool to room temperature; chill.

Submitted by Table Local Market,

1 Butternut Squash, peeled and split lengthwise
1 Large Yellow Onion, sliced
1 No – Boil Lasagna Noodles
Mozzarella Cheese, shredded
Ricotta Cheese
1 Egg
Simple Tomato Sauce / or Bechamel Sauce if you`d prefer
Olive Oil
Fresh Thyme or Sage or any other herb

Preheat oven to 350. Peel and half a Butternut Squash lengthwise. Scoop out seeds. Roast squash split-side down for about 1 to 1 1/2 hours or until soft. Meanwhile, cook onions in a generous amount of olive oil over medium heat for about 20 to 30 minutes until soft and sweet. Set aside. When the squash is ready, allow to cool a bit and slice into thin spears.

Assemble Lasagna in a baking dish. Spread a layer of sauce in the bottom of the dish. Set down the first layer of noodles and then top with a layer of squash, some ricotta and mozzarella. Top with another layer of noodles and now spread a thin layer of caramelized onions and cheese. Now continue to build lasagna by adding another layer of noodles and then a squash, cheese and sauce layer. Depending on how thick you want your lasagna, you may stop here and finish the lasagna with a layer of sauce and cheese and finely chopped herbs or continue to build layers of onion and squash until it reaches your desired height.  Place assembled lasagna in the oven, covered with foil and bake for 40- 60 minutes at 350. Remove foil about 10 minutes before it`s finished to allow top to brown slightly.

Great for salads or just to eat.

2 – 3 cups walnuts
¼ cup maple syrup (or pancake syrup)
½ cup brown sugar
½ tsb cinnamon

All measurements are approximate, I don’t really measure.  Mix syrup, sugar and cinnamon together to make a paste.  Add nuts mix to coat.  Spread mixture on baking pan, bake at 350 for about 12 – 15 minutes, until bubbles.  Stir once or twice while baking.  Let cool break up into small pieces for salad topping or quick snack.

Submitted by Lois M.

1 stick of butter
2 cups cooked mashed carrots
1/3 cup of sugar
1/2 tsp salt
3 tbs flour
1 tsp baking powder
3 eggs (beaten)

Slice and boil carrots until soft, mash carrots in potato ricer.  Mix butter, mashed carrots, sugar, salt, flour, baking powder, 3 eggs.  Use a 1 quart casserole dish (or souffle dish if you hae one), bake at 400 degrees for 15 minutes, reduce to 350 degrees and bake for 30-35 minutes.

Submitted by Patty M.


2 packages frozen spinach
2 cans cream of chicken soup
1 cup mayonnaise
3 packs boneless chicken breasts
1 tbsp curry
1 tbsp lemon juice
shredded cheddar cheese

— Microwave the spinach (barely cook, more to thaw), drain the water off, place in the bottom of a casserole dish, cut the chicken into chunks or strips, lay chicken on top of spinach
— mix chicken soup, mayo, curry, and lemon juice together and spread on top of chicken/spinach, sprinkle cheddar on top

— Bake 40 minutes on 350

Not a healthy, weight watcher, but if there`s ever a chance your kids will eat spinach…this is it.  Great over rice too.

Submitted by The Pampered Chef

This quick microwave casserole is based on Mexican chilaquiles, which uses broken tortilla chips for added texture.


1 poblano pepper
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
¼ tsp salt
1 can (15 oz) black beans, drained and rinsed
1½ cups thick and chunky salsa
4 cups broken tortilla chips
1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend
Snipped fresh cilantro (optional)

1. Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips.  Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl.  Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix ‘N Scraper® to separate chicken strips.  Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

2. Drain and rinse black beans using small Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix ‘N Scraper®. Grate cheese over baker using Deluxe Cheese Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Kitchen Shears; sprinkle over casserole.

Yield: 6 servings.  Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 115 mg, Carbohydrate 26 g, Protein 31 g, Sodium 1120 mg, Fiber 6 g.  Cook’s Tip: Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.  Poblano peppers are dark green chiles with a rich flavor that varies from mild to slightly spicy.  Poblanos are about 2 1/2 in. wide and 4-5 in. long, forming a triangular shape.  If desired, 1 small onion, cut into thin wedges, can be substituted for the poblano pepper.  Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

© The Pampered Chef, Ltd., 2008

The creamy dressing mellows the heat from the chiles – and best of all, it can be prepared in less than 30 minutes. Yield 4 servings (serving size: 2 1/2 cups)

• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt

• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information:
Calories: 249 (30% from fat)
Fat: 8.2g (sat 2.8g,mono 2.9g,poly 0.7g)
Protein: 23.3g
Carbohydrate: 25.1g
Fiber: 7g
Cholesterol: 50mg
Iron: 2.2mg
Sodium: 650mg
Calcium: 106mg

For more information on Stroller Strides, email or visit

8 oz. Philadelphia Cream Cheese
4 oz sour cream
6 oz. Craisins
4 green onions, (finely chopped, white and some green parts)
Mix together cream cheese and sour cream until smooth. Add Craisins and green onions, mixing well.
Refrigerate for at least one hour or more.
Serve with crackers.

Submitted by K.Boyle, Chapin Hill

Pesto Ricotta

2 cups loosely packed basil leaves
2 Tbl pine nuts
2  Tbl parmesan cheese
2 Tbl ricotta
2 Tbl olive oil
1 clove of garlic
salt and pepper to taste

Put all ingredients in food processor and blend until well mixed.  You can freeze this easily and use it for sauces, spreads, dips, etc.

Eggplant-Pesto-Mozzarella Sandwich

1 Loaf Ciabetta Bread (Trader Joe’s has an excellent one you can freeze)
1 medium eggplant sliced in ¼ inch rounds
5-6 oz mozzarella cheese – shredded
2-4 tomatoes depending on size
2 eggs beaten
1 cup breadcrumbs

After slicing the eggplant, dip it into the egg, then breadcrumbs and lightly fry it in olive oil until browned lightly on both sides.  Slice the loaf of ciabetta in half, spread some of the basil ricotta mixture on one side of the loaf. Layer the eggplant on top, add tomatoes, sprinkle the cheese on top and grill in oven or broiler until the cheese melts.

Add the top half of the loaf, slice it and enjoy!  Feeds 5 hungry people alone or more with sides!

Submitted by Diana K.


Large head Boston/Bib lettuce
1/2 cup of toasted sesame oil
2 tablespoons soy sauce
One medium size cucumber
1 cup sesame seeds

* In a pan toast sesame seeds until light brown, set aside to cool
* Wash/spin and break lettuce into bite size pieces
* Peel and slice cucumbers into ¼ inch thick slices
* In a salad bowl whisk the oil and soy sauce until fully emulsified
* Add lettuce and cucumbers to bowl and toss
* Sprinkle with the toasted sesame seeds

Eat immediately as this type of lettuce gets soggy quickly!

Submitted by MyPersonalFarmers


4 medium tomatoes, peeled, seeded and chopped
1 medium cucumber peeled, seeded and chopped
1 tablespoon green onion, chopped
½ red onion, chopped
1 teaspoon white vinegar
1 teaspoon fresh lemon (or lime) juice
1/4 teaspoon salt
1/4 cup chopped cilantro leaves (Optional)
2 jalapeno chiles, chopped (Optional – remove seeds for less heat.)

Preparation: Chop tomatoes, cucumber and onion and place in bowl. Add remaining ingredients to tomato mixture and mix. Chill until served. Serve with tortilla chips or on tacos. This can be made ahead and stored in the refrigerator for a few days.

Submitted by Pete, aka personal chef to


green beans
good quality spicy mustard
balsamic vinegar
shallot (or garlic or onion)

Home-made vinaigrette (also great on mixed greens for simple side salad):
Mix in bowl:  1 heaping tablespoon full of good quality spicy mustard (like maille or grey poupon).  Add 3-4 teaspoons of balsamic vinegar to taste.  Whisk.  Next, whisk in 1/3 cup (to more than 1/2 cup) of olive oil to a consistency you prefer.  Season to taste with sea salt, fresh ground pepper, chopped shallots (or onion or garlic– even garlic paste if more convenient)
Dress green beans: pick off stem ends of green beans.  Bring lightly salted water to a boil.  Cook green beans until tender (but slightly firm) 3-6 minutes depending on size of bean.  When green beans are cooked, drain, toss with vinaigrette, and serve immediately.  If desired, garnish with almonds, chevral, or even those old-fashioned crunchy canned fried onions.

Submitted by BLT Steak, Chef Laurent Tourondel
Serves 4


4 ears corn, husks pulled back and silk removed
4 feet Butcher’s Twine
Salt and pepper to taste

Herb Butter:
8 tablespoons butter
2 tablespoons finely chopped parsley
1 finely chopped shallot
½ clove garlic, chopped
½ teaspoon fresh sage, chopped
1 tablespoon chopped chives
Salt & pepper to taste


1) Combine soft butter with herbs.
2) Season corn with salt and pepper.
3) Spread 2 tablespoons butter on each ear of corn, then pull husk up around corn, and tie tightly with butcher’s twine.
4) Grill ears of corn 3 minutes per each side, then close grill top for 5 minutes to complete cooking.

If your whipping this dish up on your own this summer seems like too much work,  you can always visit BLT Steak at The Ritz-Carlton, Westchester.  BLT Steak is open for Lunch 11:45am-2:00pm (Mon-Fri), Brunch 11:45-am-2:30pm (Sat & Sun) and Dinner 5:30pm-10:00pm (Sun-Thurs) 5:30-11:00pm (Fri-Sat).