Any ideas? perhaps 2 dishes.
Pref vegetarian and nothing out of a packet
I need an easy but healthy recipe to cook for a group of 10 people including 6 small children?
April 12th, 2010 
My Health 
Posted in cooking 
Tags: children, cook, Easy, Group, healthy, Including, Need, People., Recipe, small
a cheesy prawn pasta bake
Ingredients
1/2 kg prawns
4 cups pasta boiled
4 cloves of garlic
1 small onion
2 cups milk
2 tbs flour
2 tsp Chili powder
Pinch of lemon basil and thyme seasoning
2 tsp salt
2 tbs butter
Method:
1.Peel and remove veins from prawns and chop in halves.
2.Chop garlic and onion finely and marinate in prawns.
3.Boil the pasta, remove and drain.
4.Melt butter, add flour, and mix well, gradually add milk until it thickens, add salt, chilli powder, seasoning, mix well.
5.Lay boiled pasta evenly on a baking tray, pour thickened cream on top, layer with prawns and mix remaining thickened cream over evenly.
6.Top with shredded cheddar cheese and mozzarella cheese and dust with chilli powder.
and a salad
1 diced cucumber
1/2 diced carrot
1 cup of corn kernels
1 cup of chopped parsley
1 diced tomato
dressed with 1 tablespoon of olive oil
1 teaspoon of salt and 2 tablespoons of lemon.
enjoy
Hmmmmm….here are some ideas:
For the Children:
1. Vegetarian chicken tenders with ranch dressing
2. Spaghetti with cheese
3. Carrot and celery stix
4. Home baked french fries
5. Macaroni and cheese
6. Fresh asparagas
7. Fresh green beans with butter
For the Adults:
1. Spaghetti with marinara and cheese
2. Macaroni and Cheese
3. Braised tofu with stir-fry veges
4. Grilled eggplant and portobella mushroom salad
5. Chopped salad with micro greens, candied walnuts, gorgonzola, Champagne vinagrette, bacon crumbles (vege)
6. Asparagas and Feta Frittata
7. Carmelized onion and gruyere quiche
Vegetarian Paella: SERVES 4 JUST TRIPLE THE RECIPE
Ingredients
2 teaspoons olive oil
8 ounces soy sausage, cut into 1-inch pieces
2 cloves garlic, minced
1 cup marinated artichoke hearts, quartered
1 cup sliced yellow squash
1 cup baby squash or sliced zucchini
1 cup sliced carrots
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1/2 cup frozen green peas
14-ounce can diced tomatoes
6 to 8 saffron threads
1/2 teaspoon paprika
2 bay leaves
2 cups cooked rice
1/2 cup reduced-sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
Directions
Heat oil in a large paella pan or skillet over medium-high heat.
Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.
OR
Vegetarian Pot Pie: SERVES 8 (MAKE 2)
Ingredients
1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Directions
Heat the oven to 400 degrees F and arrange a rack in the middle.
Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
OR
Vegetarian Satays with Asian Pesto: SERVES 4 (TRIPPLE)
Ingredients
Vegetarian Satays:
1 zucchini, sliced on the bias, 1/4-inch thick
1 small eggplant, sliced in half, then 1/4-inch slices
10 large shiitake caps
4 scallions, 1-inch lengths
Wooden skewers soaked in water
Peanut Pesto:
4 cups roasted peanuts, 2 cups for plating
2 large, sliced shallots
4 cloves sliced garlic
3 minced Thai bird chiles
3 kaffir lime leaves, chiffonade
2 stalks lemon grass, white part only, minced
1 tablespoon sugar
2 limes, juiced
2 cups peanut oil
1 cup Thai basil leaves
1/2 cup cilantro leaves
1/2 cup mint leaves
Salt and black pepper
Directions
Prepare a hot grill. Skewer the slices individually. The shiitakes should have a scallion on each side. Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes total. In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemon grass and puree smooth. Add sugar, lime juice and season. Drizzle in remaining oil then add the herbs. Check for seasoning.
Lay a bed of peanuts on a large plate. Serve the pesto in a bowl and surround with satays. Garnish with extra kaffir leaves or lemongrass.
NAAN PIZZA
INGREDIENTS
1 shop-bought naan
2 teaspoons tomato pulp (chopped and sieved tomatoes) from a jar (or other tomato sauce)
70g drained mixed mushrooms antipasto from a jar
75g fontina cheese, roughly chopped
3 stalks thyme
Serving Size : Serves 1
INTRODUCTION
I beg you to keep the wherewithal for this fantastic instant snack-cum-supper in your storecupboard. It’s a lifesaver at this time of year!
METHOD
1.Preheat the oven to 220°C/gas mark 7. Lay the naan on a lined baking sheet.
2.Spread the tomato pulp or sauce over the naan, then tumble the drained mushrooms on top and sprinkle with the chopped cheese, before finally strewing with the thyme leaves stripped from the stalks.
3.Cook in the oven for about 5 minutes, by which time the cheese should be bubbling and melted. Be careful not to burn your mouth.
ADDITIONAL INFO
I’ve given my topping of preference; feel free to play about and make your own. All I feel strongly is that while shop – bought pizzas are vile, packet naans, when heated, are not.
LINGUINE WITH LEMON, GARLIC AND THYME
MUSHROOMS
INGREDIENTS
225g chestnut mushrooms
80ml extra virgin olive oil
1 x 15ml tablespoon Maldon salt or 1 1/2 teaspoons table salt
1 small clove garlic, crushed
zest and juice of 1 lemon
4 sprigs of fresh thyme, stripped to give 1 teaspoon leaves
500g linguine
1 bunch fresh parsley, chopped
2–3 tablespoons freshly grated Parmesan, or to taste
freshly ground pepper
Serving Size : Serves 4–6
INTRODUCTION
This is pretty much instant gratification.
METHOD
1.Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
2.Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
3.Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.
ADDITIONAL INFO
If all you can find is regular button mushrooms, this pasta is still worth making – so no excuses.
CHEESE FONDUE
INGREDIENTS
600g chopped or grated cheese (use a mixture such as Gruyère, Emmental, Brie and Camembert)
300ml white wine
2 teaspoons cornflour
3 x 15ml tablespoons Kirsch
1 clove garlic, peeled
good grinding of pepper
good grating of nutmeg
TO SERVE
carrot batons, trimmed radishes, radicchio and chicory cut into spears or skinny wedges, cubes of toasted sourdough and whatever else you wish to dip
Serving Size : Serves 4
METHOD
1.Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the hob, by which time the cheese should have melted.
2.Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
3.Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.
1. Vegetable rice
Cut into suitable slightly-bigger-than-bite-size cauliflower, carrots, beans, potato and boil along with peas (any other vegetable to your taste). Put to one side. Take four cups of rice and saute in sunflower oil or soybean oil and then add boiling water so it covers the rice by about two inches. When rice is nearly ready, add in the vegetables and salt to taste. Tastes yummy with a white chicken curry.
2. White chicken curry
Cut chicken into large pieces. First fry slices onions in oil, add a teaspoon of garlic and ginger paste. Add the chicken and a dollop of yoghurt, pepper and salt. Cook until tender. Eat with the rice.
Plenty of healthy recipe here http://www.HerbDish.com . I’m sure you’ll love one.
The grocery stores now have sealed pre-cooked meats such as pot-roasts, pork chops, meatloaf, baked ham, chicken, and etc. They are sooooo good and most have their own gravy. Buy brand names that you know. Follow the directions on the containers and pop into your microwave. You will find them in the cold section (not the freezers). Ask a clerk to show you were they can be found.
2. Mayo Clinic Healthy Dinners:
http://www.mayoclinic.com/health/healthy-recipes/RE99999
3.My Favorite Recipe Websites:
http://www.cooks.com/rec/ch/main_dishes.html
Videos from Kraftfoods:
http://www.kraftfoods.com/kf/CookingSchool/Videos/DinnerVideos.aspx
http://www.campbellkitchen.com/recipeideas.aspx
““““““““““
5 Easy Ways to Cook Fish
Courtesy of H-E-B Culinary Dept.
http://www.heb.com/mealtime/CT-easyFish.jsp
Bake:
Heat oven to 450 degrees F.
Spray a baking sheet or shallow baking dish with nonstick cooking spray.
Place fish on baking sheet in a single layer, season as desired.
Bake 10 minutes per inch of thickness, uncovered, or until fish is done.
Pan Fry:
Heat desired amount of oil or butter in a skillet over Medium-High heat.
Cook fish 4 to 5 minutes per side (per inch of thickness) or until done.
Pan Broil:
Heat a nonstick skillet over Medium-High heat; spray skillet with nonstick cooking spray, if desired.
Cook fish 4 to 5 minutes per side (per inch of thickness) or until done.
Microwave:
Spray a microwave-safe dish with nonstick cooking spray.
Cut fish in half and arrange in dish so thick center portions are to outside of dish; place fish in a single layer and do not crowd in dish.
Microwave on High 5 to 10 minutes, depending on amount and thickness of fish. Temperature and times may vary according to your microwave.
Grill:
Heat charcoal 30 minutes or gas grill 10 minutes on High with lid closed. For indirect heat method, build fire or heat grill on one side only.
Brush grill grate generously with oil to prevent fish from sticking; grate should be 4 to 6 inches from heat source.
Place fish on grill rack in a single layer.
Cook fish 4 to 6 minutes per side (per inch of thickness) over Medium to Medium-High heat or until done*. For indirect heat method, place fish on grate over cool side of grill and cook 15 minutes with lid closed or sear fish on grate over heat, then move to cool side of grill to finish cooking.
Healthy Zucchini Stir Fry
http://jaypuri.blogspot.com/2009/04/healthy-zucchini-stir-fry.html