Recipes for Parents Who Hate to Cook
These six ideas, from pizza dough to veggie pancakes to a killer stir-fry, are healthy and yummy alternatives kids (and parents!) will love
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Easy Dinner Recipes
Lynne's Favorite Homemade Pizza Dough
Skip the greasy $5 bargain. Make this base in advance and just add some sauce, cheese and toppings. This recipe is from Lynne Meredith Golodner, a writer and mom of four from Southfield.
- 1 tsp. instant yeast
- 3 cups whole wheat pastry flour (or 1 1/2 cups white flour and 1 1/2 cups whole wheat flour)
- 2 tsp. sea salt
- 1 1/4 cups hot water
- 2 Tbsp. plus 1 tsp. olive oil
- Combine yeast, flour, oil and salt in a food processor. Turn on the machine and slowly add water through the feed tube. Process until dough forms a sticky ball and all ingredients coalesce into a solid clump of dough.
- Dump the dough ball into a bowl with room to allow the dough to rise. Drizzle oil over the top and cover with a kitchen towel. Let rise at least two hours or all day.
- When ready, use your fingers to stretch the dough into a pizza round and cover with sauce, cheese and toppings.
- Bake at 450 degrees F for 10-15 minutes, until dough browns and cheese is bubbly.
Asian Shrimp Quinoa Stir-fry
Replacing traditional rice with quinoa makes this stir-fry so special. Quinoa, with its rich, nutty flavor, is not only high in protein, but is also a source of complete protein – one that includes all nine essential amino acids. In addition, quinoa is a great source of the mineral magnesium, which may help alleviate symptoms of migraine headaches and atherosclerosis. This recipe is from West Bloomfield nutrition and wellness expert Stacy Goldberg of What's in Your Cart? LLC.
- Cooking time: Under 30 minutes
- Serves: 4
- 1 cup red or black quinoa, rinsed (can purchase premade at Whole Foods Prepared Foods Bar, or Trader Joe's to cut out first step below if short on time)
- Pinch of sea salt or Himalayan pink salt
- 1 Tbsp. fresh grated ginger
- 3 stalks celery, sliced
- 2 Tbsp. tamari
- 1 Tbsp. white wine (optional)
- 2 cups water
- 1 Tbsp. canola or grape seed oil
- 1 medium onion, chopped fine
- 1 cup frozen or fresh shelled edamame
- 1 cup cooked shrimp, chopped, tails off
- Place red quinoa, water and salt in a saucepan and bring to a boil.
- Reduce to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.
- Spoon out into a bowl and allow to cool slightly.
- Heat a wok or large skillet.
- Add oil and ginger.
- Over a medium-high flame, saute onion and then celery until partially cooked.
- Add 4 cups cooked quinoa and tamari, stir once, cover and cook for 5 minutes.
- Add edamame, shrimp and white wine cover and cook for 2 minutes.
- Serve hot.