Very Easy Recipes

• Healthy Living eBook Bundle Only $29 (Regular $300)

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  I just heard about this fabulous sale on a Healthy Living eBook Bundle and I thought some of you might want to know about it.

  For only $29, you will receive 30+ real food and natural living eBooks from top bloggers. If you purchased these eBooks separately, you would pay $300!

  Here’s what you will learn with this bundle:

  • Put delicious, real, whole food meals on your table
  • Take more steps towards a truly holistic and healthful lifestyle
  • Save money even while using higher quality products and eating better foods
  • Make pure and simple skincare products for yourself and your family members, and even to give as gifts.
  • Prevent and treat illness and injury with safe and natural remedies
  • Learn more about growing and raising your own food, and how to preserve it as well.
  • Grow healthy babies and achieve the kind of birth that you want

  This sale price is valid until November 3, 2012.

  Order this Healthy Living eBook Bundle now!

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• How to Make Pear Syrup: Reader Question

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  I am hoping you or one of your readers might know how to make the syrup you get inside a can (the cans that you buy from the store). Pear syrup, for example. It doesn’t have to be prefect, but somewhat close. -Kevin

  Do you have any ideas for Kevin? Please share in the comments!

  Have a question you’d like to ask the readers of MrsJanuary.com? Send an email.

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• Easy Cheesy Garlic Bread Recipe

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  Easy Cheesy Garlic Bread

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  • Servings: 12+

  Ingredients:

  • 1 Fresh Loaf of French or Italian Bread
  • 1/2 Cup Mozzarella Cheese
  • 1/2 Cup Cheddar Cheese
  • 1/4 Cup Parmesan Cheese
  • 4 Garlic Cloves, Minced
  • 1/4 Cup Butter, Melted
  • 1 Teaspoon Pepper

  Instructions:

  1. Preheat oven to 375F. Cut bread loaf into serving sizes (about 24 pieces, if you’re making them the size as seen in the photo above).
  2. Mix all ingredients in a medium bowl. Make sure everything is mixed very well, almost to the point where the mixture becomes paste-like. Add more melted butter, if necessary.
  3. Spread mixture onto bread and place on a baking sheet.
  4. Cook for 10-15 minutes, or until cheese has melted and edges of the bread have browned.

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• Quick & Easy Greek Chicken

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  Quick & Easy Greek Chicken

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  • Servings: 3

  Ingredients:

  • 4 Boneless, Skinless Chicken Breasts
  • 1/3 Cup Feta Cheese, Crumbled
  • 4 Tablespoons Lemon Juice
  • 2 Teaspoons Basil
  • 3 Garlic Cloves, Minced
  • Salt & Pepper, to Taste

  Instructions:

  1. In a large zip-top bag, add chicken, lemon juice, basil and garlic. Refrigerate up to 24 hours (1 hour at a minimum).
  2. Heat oil in a large grill pan over medium heat. Pour in chicken and marinade, and cook until chicken is cooked through, about 8 minutes on each side. Alternatively, you can cook this on the barbecue.
  3. Serve with crumbled feta cheese on top.

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• My Top 10 Kitchen Must-Haves

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  I remember when I first moved out of my mom’s house and into my very own apartment.

  It was exciting, it was scary, it was… awesome. What wasn’t awesome, though, was the fact that I had to cook all of my own meals. For someone who couldn’t do much more than stick something in a microwave, this was a huge challenge for me.

  I remember one time I tried to cook (on the stove) a frozen chicken breast. That one didn’t end well.

  Another time, I tried to boil potatoes without cutting them up first (they boiled for about 1 hour and were still rock hard – that’s when I found out, thanks to my then-boyfriend’s mother, that I needed to cut the potatoes into chunks first).

  Thankfully, I have learned a lot since then. But I wouldn’t be able to do what I do without these 10 kitchen must-haves:

  1. Paderno Pots & Pans

  My very first set of pots and pans was from Walmart and was of the no-name variety (well, it was a brand, but it was one I’d never heard of). They sucked. The were non-stick and would peel and over (or under) cook my food all the time.

  I have since moved on to a much, much better set of pots and pans. My mother-in-law bought my husband and I this Paderno pots & pan set for Christmas one year, and I haven’t looked back since. They are even-cooking and strong, durable pieces of cookware. I love them.

  2. Paderno Grill Pan

  Along with our set of pots and pans, we also have this Paderno grill pan that gets constant use in our home (especially in the winter, when we don’t use our barbecue).

  Before that, I used this grilling pan from Ikea, which was nowhere near as good as my Paderno, but was a pretty good “starter” grill pan for me.

  3. Stand Mixer

  I just started using a stand mixer this year when I found a KitchenAid mixer on sale for 50% off. I honestly don’t know how I’ve lived so long without it.

  It’s perfect for mixing up bread dough, cookie dough, pancake mix, and I even use it to shred chicken (it works wonderfully)! Although I could certainly do without this kitchen item, I wouldn’t be happy about it. It’s made my time in the kitchen much easier.

  4. Mixing Bowls

  I have been using this set of Paderno mixing bowls ever since I moved into my first apartment. My mom bought them for me for Christmas one year. I believe they were from Costco.

  I use them on a weekly basis and they are still in amazing condition. Have I mentioned how much I love Paderno products?

  5. Potato Ricer

  I was taught a valuable lesson when watching Anna Olsen on TV one day: use a potato ricer when making mashed potatoes!

  Ever since I got my potato ricer in the mail, I have been using it every time we make mashed potatoes. As a result, our potatoes are lump free and fluffy – every time!

  6. Tea Kettle

  I don’t know about you, but I crave coffee in the morning. I must have it, or I am a very unpleasant person to be around. I haven’t entered the world of making coffee from the beans themselves, and right now just use instant coffee with boiled water (I know, shame on me!) – which means my kettle is an important item in our kitchen.

  My husband likes tea, and so do most of our family members when they come to visit, so the tea kettle (or coffee kettle?), is a definite must-have for me. We use this one and highly recommend it.

  7. Kitchen Tool Set

  No kitchen is complete without a few kitchen tools. A spatula, some large spoons and a soup ladle and you are good to go for most cooking activities.

  Add a pair of tongs and you’re set!

  8. Good Knife Set

  We are in love with our Cutco kitchen knives. Used on a daily basis, these knives hold up so well.

  We currently use the large and medium sized chef’s knives and love them both. Cutco even has a lifetime guarantee on their products and will sharpen your knives for free, too!

  Great products and great customer service? Works for me!

  9. Toaster

  This is another one of those items that I have had ever since my first apartment (which was over 5 years ago), and it is still in good condition.

  I purchased a Protor Silex toaster for around $15 and it really has been an excellent addition to our kitchen. Though it is not used every day, it is still used many times during the week and the fact that it is still in good working order is amazing.

  10. Apron

  I’m not going to lie. Whenever I used to see people wearing aprons, I thought they looked ridiculous and never really understood the point of them. But this is when I threw frozen chicken directly onto a frying pan, so who was I to judge?

  Eventually I started noticing little grease marks on my clothing after cooking. At first, I thought it was just a coincidence, but then I started noticing them almost every single time I’d finish cooking.

  So, I realized that I needed an apron (I found one on Etsy), and now my clothes and I are happy (and stain-free).

  Without the above items in my kitchen, I would be lost. In order to create meals quickly and easily, I need to have easy access to these kitchen must-haves, so I make sure they are always available.

  Now if only I could keep these items organized, I’d be even less stressed out in the kitchen! I guess I should get to working on that…

  What are your kitchen must haves?

  (Some of the links in this post are referral links. Please read my disclosure policy.)

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• Moist Pumpkin Spice Cupcakes

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  Moist Pumpkin Spice Cupcakes

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  • Servings: 24

  Ingredients:

  • 2 Cups Flour (All-Purpose or Whole Wheat)
  • 2 Cups Pumpkin Puree
  • 4 Eggs
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Cinnamon
  • 1 Cup Unsalted Butter, Melted
  • 1 Teaspoon Salt
  • 1 Cup Brown Sugar
  • 1 Cup Sugar
  • 1 Teaspoon Ground Ginger

  Instructions:

  1. Preheat oven to 350F. Line cupcake pans with liners and set aside.
  2. Add all ingredients to a large bowl and mix until combined.
  3. Divide batter evenly among liners. Bake for about 22-23 minutes, or until a toothpick comes out clean.
  4. Cool completely and, if desired, top with homemade buttercream frosting.

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• Greek Quinoa Salad Recipe

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  Greek Quinoa Salad

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  • Servings: 4

  Ingredients:

  • 1 Cup Quinoa, Cooked
  • 1/2 Seedless Cucumber, Chopped
  • 1/2 Cup Cherry Tomatoes, Sliced in Half
  • 2 Teaspoons Basil
  • 1 Tablespoon Fresh Mint, Minced
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Olive Oil
  • Salt & Pepper, to Taste
  • 1/2 Cup Feta Cheese, Crumbled

  Instructions:

  1. Add all ingredients to a large bowl.
  2. Set aside for 10-15 minutes, to allow the flavours to combine.

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• Our Menu Plan This Week

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  Chicken Enchiladas

  Here is our menu plan for the week. There is more eating out than usual because I will be away at a blogging conference for 2 days. My husband will be on his own for meals those 2 days!

  I’m going to try a few more new recipes before our big move next Monday. I’m excited! (About the house… okay, and the new recipes, too.)

  Breakfast:

  Cold Cereal
  Healthy Blueberry Pancakes
  Homemade Instant Oatmeal
  Banana Bread, Fruit

  Lunch:

  Leftovers x2
  Lunch Out x2 (While I’m away at a blogging conference)
  Chicken Stuffed Pitas
  Tuna Pasta Salad
  Simple Fried Rice

  Dinner:

  Slow Cooker Minestrone Soup
  Dinner Out x2 (While I’m away at a blogging conference)
  Slow Cooker Spicy Parmesan Chicken Lettuce Cups
  Pasta with Homemade Pasta Sauce
  Barbecue Chicken Pizza
  Spicy Lime Chicken, Basil & Lime Couscous, Oven Roasted Parmesan Cauliflower

  Dessert & Snacks:

  Fruit
  Glazed Lime Cookies
  Sweet Baked Apples
  Pita Bread with Homemade Hummus
  Carrot Sticks

  Check out Menu Plan Monday for more menu ideas!

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• Baked Pumpkin Doughnuts with Vanilla Cinnamon Glaze Recipe

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  Are you sick of pumpkin recipes yet? I hope not, because this is not the end of them. I can’t seem to get enough pumpkin lately. I think I’m becoming obsessed!

  My first attempt at making doughnuts was a complete flop, so this time I decided to try baked doughnuts instead. For some reason, they seemed less intimidating.

  Thankfully, they turned out amazingly well – and they’re a bit (okay, not by much) healthier, too. Bonus!

  Baked Pumpkin Doughnuts with Vanilla Cinnamon Glaze

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  • Servings: 12

  Ingredients:

  • 2 Cups Flour (All-Purpose or Whole Wheat)
  • 1 Teaspoon Baking Soda
  • 3 Teaspoons Cinnamon
  • 2 Eggs
  • 1/4 Teaspoon Nutmeg
  • 2 Teaspoons Ground Ginger
  • 1/2 Teaspoon Salt
  • 2 Cups Pumpkin Puree
  • 1/2 Cup Olive Oil
  • 1 Cup Brown Sugar
  • 2 Cups Powdered Sugar
  • 3 Teaspoons Milk
  • 4 Tablespoons Butter, Melted
  • 1 Teaspoon Vanilla

  Instructions:

  1. Preheat oven to 325F.
  2. Spray doughnut pan with non-stick spray and set aside. Add flour, baking soda, cinnamon, eggs, nutmeg, ginger, salt, pumpkin puree, oil and brown sugar to a large bowl. Mix well.
  3. Spoon doughnut mix into a large icing bag (or a large zip-top bag works well, too). Squeeze batter into the doughnut pan.
  4. Bake for 13-15 minutes, then allow to cool completely.
  5. Add butter, icing sugar, milk and vanilla to a small bowl. Mix very well (glaze should be very smooth).
  6. Dip doughnuts into glaze. Serve immediately.

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• Asian Barbecued Chicken Recipe

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  Asian Barbecued Chicken

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  • Servings: 4

  Ingredients:

  • 4 Chicken Breasts (or 8 Thighs)
  • 2 Tablespoons Lime Juice
  • 1/4 Cup Soy Sauce
  • 1 Teaspoon Fresh Ginger, Grated
  • 4 Garlic Cloves, Minced
  • 1/4 Teaspoon Curry Powder
  • 1/4 Cup Vegetable Oil
  • 1 Teaspoon Pepper
  • 1/4 Cup Brown Sugar
  • Green Onions, Sliced (Optional)
  • 1/2 Tablespoon Sesame Seeds (Optional)

  Instructions:

  1. Add all ingredients to a large zip-top bag, mix well, and refrigerate for up to 24 hours (2 hours minimum).
  2. Preheat your barbecue over medium heat. Once heated, add chicken to barbecue and cook until no longer pink in the middle, about 8 minutes on each side.
  3. Serve and top with sliced green onions and sesame seeds, if desired.

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