With hectic schedules, family meals are often the first to go. Between all of the family activities, who has time to sit down for a family meal, let alone prepare one? But taking the time to eat together can make a significant difference for kids.
When families sit down together to eat, they eat healthier, have better communication, eat less junk food, and research even shows kids who eat meals with their families actually do better in school. Read more about The Importance of the Family Meal
Meals don’t have to be complicated, or take a long time to prepare. And they don’t have to take place seven days a week, but it’s important to commit to at least a few days.
For your next family meal, here are 2 recipes that rival restaurant foods in flavor, yet are made of quality ingredients. And, find more meal ideas on our newest Pinterest board, Family Meals
Parmesan Crusted Chicken
Makes 4-6 servings.
- ¼ cup olive oil
- 1 cup seasoned bread crumbs (like garlic and herb)
- ¼ tsp. black pepper
- 1/3 cup grated parmesan
- 1 1/2 – 2 pounds boneless chicken, cut in strips
- Preheat oven to 450° F. Prepare 13 x 9 baking dish by lightly oiling or spraying.
- Place oil in small dish.
- Mix crumbs, pepper and Parmesan in a separate dish.
- Dip chicken in oil, then roll in crumb mixture, then lay in baking dish with pieces not touching (this may require 2 dishes or 2 batches).
- Bake 15-20 minutes or until cooked through.
- For leftovers, place strips in skillet over low heat (will be soggy if microwaved). Alternatively, bake extras only 10 minutes initially, remove from oven, cool and place in a sealed container. Freeze until needed, then thaw in the refrigerator the night before. Bake at 400 for 15 minutes until heated through.
Donna’s Roasted Smashed Crispy Potatoes
Makes 4-6 servings
Take advantage of using healthful olive oil to make these very special crispy potatoes. They became my family’s favorites! Serve them for company and get rave reviews.
- 8 small (2” diameter) red potatoes (about 1 ¼ pounds)
- 1/4 cup olive oil
- Kosher salt to taste
- freshly ground black pepper, to taste
- In a large cooking pot, cook potatoes in salted water just until fork tender. Remove from pan and place on a rack to dry.
- While potatoes are cooking, preheat oven to 475 degrees. Cover a rimmed baking pan with aluminum foil. Cover foil with parchment paper. (If you do not have parchment paper, it does work to use only the aluminum foil.) Using a pastry brush, coat parchment paper or foil with olive oil.
- Place one of the cooked potatoes on the baking pan. Press down firmly with the palm of your hand to smash the potato. If potatoes are still hot, use a folded towel under your hand. If potatoes are more than 2 inches in diameter, cut the potatoes in half before smashing them on the baking pan. (Smash potatoes with skin side up.) Continue to smash each potato on the pan.
- Using the pastry brush, coat each potato with olive oil. Sprinkle with coarse salt and pepper to taste. Lightly sprinkle with paprika.
- Bake for 25 – 35 minutes or until potatoes are very crisp.