5 Easy Dinner Ideas for Big Families: What I Serve My Kids for Dinner Time! #mealplan #largefamily
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Recipes in this Video
3 recipes
Ingredients
- ●3 lbs beef chuck roast
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 onion, chopped
- ●4 cloves garlic, minced
- ●4 carrots, sliced
- ●3 potatoes, diced
- ●2 cups beef broth
- ●2 tbsp Worcestershire sauce
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
Instructions
- 1Season the beef chuck roast with salt and black pepper on all sides.
- 2In a large skillet, heat a little oil over medium-high heat and sear the roast for about 3-4 minutes on each side until browned.
- 3Place the chopped onion, minced garlic, sliced carrots, and diced potatoes in the bottom of the slow cooker.
- 4Add the seared roast on top of the vegetables.
- 5In a bowl, mix together the beef broth, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the roast and vegetables in the slow cooker.
- 6Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender.
- 7Once cooked, remove the roast and vegetables from the slow cooker and let the roast rest for a few minutes before slicing.
- 8Serve the sliced roast with the vegetables and some of the cooking liquid drizzled over the top.
Equipment
slow cookerskilletcutting boardknifemeasuring cupsmeasuring spoons
Originating from Chinese cuisine, stir fry is a quick cooking method that emphasizes fresh ingredients and vibrant flavors. Traditionally, it was a way to prepare meals quickly over high heat, making it ideal for busy households. Today, stir fry has become a global favorite, with countless variations incorporating local ingredients and flavors.
Ingredients
- ●chicken breast
- ●bell peppers
- ●broccoli
- ●carrots
- ●snap peas
- ●onion
- ●garlic
- ●ginger
- ●soy sauce
- ●sesame oil
- ●cornstarch
- ●water
- ●green onions
- ●sesame seeds
Instructions
- 1Slice chicken breast into thin strips.
- 2Chop bell peppers, broccoli, carrots, and onion into bite-sized pieces.
- 3Heat sesame oil in a large skillet over medium-high heat until shimmering.
- 4Add chicken strips to the skillet and cook until browned, about 5-7 minutes.
- 5Remove chicken from skillet and set aside.
- 6In the same skillet, add garlic and ginger; sauté until fragrant, about 30 seconds.
- 7Add chopped vegetables to the skillet and stir-fry until tender-crisp, about 3-5 minutes.
- 8Return chicken to the skillet with the vegetables.
- 9In a small bowl, mix soy sauce, cornstarch, and water until smooth.
- 10Pour the sauce over the chicken and vegetables; stir to coat evenly.
- 11Cook for an additional 2-3 minutes until the sauce thickens.
- 12Garnish with sliced green onions and sesame seeds before serving.
soy
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup dried black-eyed peas
- ●4 cups vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 carrot, diced
- ●1 celery stalk, diced
- ●1 can (14.5 oz) diced tomatoes, undrained
- ●1 tsp dried thyme
- ●1 tsp smoked paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●2 bay leaves
- ●1 cup kale, chopped (optional)
Instructions
- 1Rinse the black-eyed peas under cold water and soak them overnight in a large bowl.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 3Add the minced garlic and sauté for another minute until fragrant.
- 4Stir in the soaked black-eyed peas, vegetable broth, diced tomatoes (with their juice), thyme, smoked paprika, black pepper, salt, and bay leaves.
- 5Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 45 minutes, or until the peas are tender.
- 6If using, add the chopped kale in the last 10 minutes of cooking to wilt it down.
- 7Remove the bay leaves before serving.
- 8Taste and adjust seasoning if necessary. Serve hot.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
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