Recipes Kids | Recipes Parents | Fun Stuff | Kid Links

Hours
Sunday Worship
11 am - 12 pm

Sunday School
9:45 am - 10:45 am

Youth Group
4:30 pm - 5:30 pm
Sunday

Church Office
9 am - 4 pm
Monday - Friday

Child Care Center
6 am - 6:30 pm
Monday - Friday


16102 East Fwy.
Channelview, TX
77530
Phone: 281.452.2861
Fax: 281.452.7489
Email
Map/Directions

Daycare Information

 
home | email
Child Care
Special Events
Pastor's Bio
Sermons
Children & Youth Ministries
Scouting Ministries
Bus Ministries
Prayer Ministries
Missions
U.M. Women
U.M. Men
Worship
New Members
Newsletter
Calendar
Family Fun
Church History
Administrative
Links
Contact Us

Recipes for Busy Parents

Breakfast

Hash Brown Egg Dish

If you cook the bacon and chop the vegetables the night before it only takes a few minutes to finish in the morning

3/4 to 1 pound sliced bacon 6 eggs
6 cups frozen shredded hash brown potatoes 1/4 cup milk
1 small onion, chopped 3/4 teaspoon salt
1 medium green pepper - chopped 1/4 teaspoon dried basil
1 jar (4-1/2 ounces) sliced mushrooms - drained 1/8 teaspoon pepper
3 tablespoons butter 2 cups (8 ounces) shredded cheddar cheese
Layer paper towels on a microwave-safe plate. Top with four bacon strips; cover with more paper towels. Microwave on high for 4 minutes. Repeat with remaining bacon. Cool; crumble and set aside. In a 2-1 /2-qt. microwave-safe dish, combine potatoes, onion, green pepper, mushrooms and butter. Cover and microwave on high for 7-8 minutes or until the vegetables are tender, stirring once. Beat eggs, milk, salt, basil  and pepper; stir into vegetable mixture. Cover and cook at 70% power for 6-8 minutes or until eggs are almost set, stirring every 2 minutes. Sprinkle with cheese and bacon. Cook, uncovered, on high for 1-2 minutes or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Editor’s Note: This recipe was tested in an 850-watt microwave. This recipe comes from "Quick Cooking" Magazine Sept/Oct 1999

Lunch

Fast Fiesta Tacos

Prep & Cook Time: 17 minutes (2 per serving)
1 pkg. (12 count) large taco shells
1 lb. lean ground beef
1can (14.5 oz.) Del Monte Diced Tomatoes with Green Pepper & Onion
3/4 cup salsa, mild
1can (15.25 oz.) Del Monte Whole Kernel Corn, drained
Prepare taco shells according to package directions. Brown meat in skillet; drain. Add tomatoes and salsa; cook over medium heat 7 to 9 minutes, stirring occasionally. Add corn; cook 2 more minutes or until slightly thickened. Spoon into heated taco shells and garnish with shredded lettuce, shredded cheese, avocado or sour cream, if desired.

Dinner

GARLIC LOVERS CHICKEN

Ready in 1 hour or less
1/2 cup dry bread crumbs 6 boneless skinless chicken breast halves (1-1/2 pounds)
1/3 cup grated Parmesan cheese 1/4 cup butter or margarine, melted
2 tablespoons minced fresh parsley  1 to 2 garlic cloves, minced
1/2 teaspoon salt, optional 2 tablespoons lemon juice
1/8 teaspoon pepper Paprika.
1/4 cup milk

In a large re-sealable plastic bag, combine the first five ingredients. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture. Place in a greased 13" X 9" X 2" baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 25-30 minutes or until the juices run clear. Yield: 6 servings.
Nutritional Analysis: One serving (prepared with nonfat Parmesan cheese topping, skim milk and reduced-fat margarine and without salt) equals 234 calories, 331mg sodium, 75 mg cholesterol, 8 gm carbohydrate. 30 gm protein, 8 gm fat.
Diabetic Exchanges: 4 very lean meat,1 fat, 1/2 starch. This recipe comes from "Quick Cooking" Magazine Sept/Oct 1999

Pepperoni Pizzazz Casserole

1 jar (28 ounces) spaghetti sauce, divided 1/2 teaspoon salt
1 Jar (4-1/2 ounces) sliced mushrooms, drained 1/8 teaspoon pepper
1 package (8 ounces) sliced pepperoni 1/8 teaspoon crushed red pepper flakes
1/2 cup chopped green pepper I can (8 ounces) tomato sauce
1/2 cup chopped onion 2 cups (8 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese 1/2 teaspoon garlic powder
Cook pasta according to package directions. Meanwhile, combine 2-1/3 cups spaghetti sauce, mushrooms, pepperoni, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well. Transfer to a greased 3-qt. baking dish. Combine the tomato sauce and remaining spaghetti sauce; pour over top, Cover and bake at 350° for 40-45 minutes or until bubbly.  Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Yield: 9-12 servings.

CHICKEN PARMIGIANA

Ready in 1 hour or less
4 boneless skinless chicken breast halves 1/4 teaspoon pepper
1 can (6 ounces) tomato paste 1/2 teaspoon Italian seasoning
3/4 cup water 1/2 teaspoon dried oregano
2garlic cloves, minced 1/4 teaspoon crushed red pepper flakes, optional
1tablespoon dried parsley flakes 2 cups (8 ounces) shredded mozzarella cheese
1 teaspoon salt 1/4 cup grated Parmesan cheese
Place the chicken in a greased 8" square baking dish. In a saucepan, combine tomato paste, water, garlic and seasonings; bring to a boil. Pour over chicken. Bake, uncovered, at 400° for 15-20 minutes or until chicken juices run clear. Sprinkle with cheeses; bake 10 minutes longer or until the cheese is melted. Yield: 4 servings.

Soup

LASAGNA SOUP

Ready in 30 minutes or less!
1pound ground beef 1 can (1 4-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped onion 1 can (7 ounces) whole kernel corn, undrained
1 package (7-3/4 ounces) lasagna dinner mix 2 tablespoons grated Parmesan cheese
5 cups water 1 small zucchini, chopped
In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add contents of lasagna dinner sauce mix, water, tomatoes, corn and Parmesan cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add the lasagna noodles and zucchini. Cover and simmer for 10 minutes or until noodles are tender. Serve immediately  Yield: 10 servings (2-1/2 quarts). This recipe comes from "Quick Cooking" Magazine Sept/Oct 1999

Dessert

MOCHA MOUSSE PIE

Plan ahead...needs to chill

1-1/2 cups semisweet chocolate chips 1 teaspoon vanilla extract
2 cups whipping cream 1 chocolate crumb or graham cracker crust
(9 inches)
2 tablespoons instant coffee granules Chocolate shavings, optional
2 tablespoons sugar
In a large microwave-safe bowl, melt chocolate chips; set aside to cool. In a mixing bowl, beat cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside1-1/2 cups for topping. Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours. Garnish with chocolate shavings if desired. Store in the refrigerator. Yield: 6-8 servings. This recipe comes from "Quick Cooking" Magazine Sept/Oct 1999

APPLE CINNAMON TURNOVERS

Ready in 30 minutes or less Dash ground nutmeg
1 medium tart apple, peeled and chopped 1 tube (7-1/2 ounces) refrigerated biscuits
1/2 cup applesauce 1 tablespoon butter or margarine, melted
3/4 teaspoon ground cinnamon, divided 2 tablespoons sugar
In a bowl, combine the apple, applesauce, 1/4 teaspoon cinnamon and nutmeg. Separate biscuits; roll out each into a 6-in, circle. Place on greased baking sheets. Place a heaping tablespoonful of apple mixture in the center of each. Fold in half and pinch edges to seal. Brush with butter Combine sugar and remaining cinnamon; sprinkle over tops. Bake at 4OO° for 8-10 minutes or until edges are golden brown. Serve warm. Yield:10 servings. This recipe comes from "Quick Cooking" Magazine Sept/Oct 1999

Vegetables/Pasta

Broccoli Fettuccine Alfredo

Ready in 30 minutes or less

1 package (12 ounces) fettuccine 1 tablespoon all-purpose flour
1 cup chopped fresh or frozen broccoli 2/3 cup milk
3 tablespoons butter or margarine 1/4 cup grated Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a saucepan over medium heat, cook broccoli in a small amount of water until crisp-tender, about 5 minutes; drain. In a saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. Drain fettuccine; top with the broccoli mixture. Yield: 4 servings. This recipe comes from "Quick Cooking" Magazine Sept/Oct 1999

Want to share your favorite recipe? Send it!

 


 

United Methodist Church®

© Copyright 2003-2008
Old River Terrace UMC
All Rights Reserved

new members | child care | special events | about us | contact