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Southern Living
Busy Moms Weeknight Favorites
This all-new cookbook is every busy parent’s new best friend!
Southern Living
Busy Moms Weeknight Favorites
has been designed to appeal to picky kids and discerning parents alike! Our complete collection puts the emphasis on fast family-friendly, wholesome meals by featuring 130 simple yet delicious main course recipes with easy-to-make side dishes. Every turn of the page reveals one great recipe after another, along with quick tips and mouthwatering photography. Weeknight cooking becomes a breeze with a little help from the pros at
Southern Living
!
All recipes were carefully selected for both kid appeal and ease of preparation and then approved by the
Southern Living
Books Test Kitchen staff. You’ll also find tips, tricks, and real-world advice for getting in and out of the kitchen in a flash, while serving meals your kids will love. After all, the main event should be mealtime with your kids – not the prep time in the kitchen beforehand!
You’ll discover:
130 easy recipes that appeal to the diverse palates of today’s kids
Simple menus with quick-to-fix sides for a well-rounded dinner in no time
Grocery lists for guesswork-free shopping
Nutritional analysis for each recipe
Classic kid cuisine that cooks up super quick
And so much more!
Item#
Product
Qty
Price
546135
Southern Living Busy Moms Weeknight Favorites
$24.95
Dimensions - 8-1/4" x 10-1/4"
288 pages
130 recipes
Hardcover
Over 150 photos
Chicken Spaghetti Bake
Prep: 16 min.; Cook: 29 min.
Makes 6 servings
“We loved how cheesy this recipe turned out. For me, I like how quickly it came together the very first time I made it. Now that I’m familiar with it, it’ll be a cinch to assemble.” –Bianca G., Hoover, AL
1 (8-oz.) package spaghetti
1 Tbsp. vegetable oil
1 medium onion, chopped
½ cup chopped red bell pepper
2 (14.5-oz.) cans diced tomatoes with basil, garlic, and oregano, undrained
2 tsp. Worcestershire sauce
1 (5-oz.) jar processed cheese spread
3 cups chopped cooked chicken 1 ½ cups (6 oz.) shredded sharp Cheddar cheese
1. Preheat oven to 350 degrees. Cook pasta according to package directions. Drain well.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; sauté until tender. Add tomatoes and Worcestershire sauce; bring to a boil. Reduce heat, and simmer, uncovered, 8 to 10 minutes.
3. Remove metal lid from cheese spread jar; microwave at HIGH 30 to 45 seconds or until melted, stirring well.
4. Combine pasta, tomato mixture, and chicken in large bowl, stirring until blended. Spoon into a lightly greased 11- x 7-inch baking dish; sprinkle with Cheddar cheese. Bake, uncovered, at 350 degrees for 15 minutes or until cheese melts.
Shopping note: The chopped meat from a deli rotisserie chicken is just the right amount for this recipe.
PER ENTRÉE SERVING: CALORIES: 509 (36% from fat); FAT 20.4g (sat 10.8g, mono 1.9g, poly 1.8g); PROTEIN 38.3g; CARB 42.8g; FIBER 3.2g; CHOL 103mg; IRON 4.2mg; SODIUM 1537mg; CALC 311mg
Santa Fe Pizza (see photo in "More Views"!)
Prep: 8 min., Cook: 18 min.
Makes 4 servings
“Pork sausage has a longer refrigerator life than ground beef, so I can shop for this recipe a week ahead. To make it super quick, I leave out the red bell pepper and jalapeño pepper and serve it with hot salsa.” —Whitney P., Laurel, MS
1⁄2 (1-lb.) package ground mild or hot pork sausage
1⁄2 cup finely chopped red bell pepper
1 Tbsp. finely chopped pickled jalapeño pepper (optional)
1 (14-oz.) package prebaked Italian pizza crust
1 cup chunky salsa
1 tsp. chili powder
1⁄2 cup canned black beans, drained and rinsed
1 cup (4 oz.) shredded Cheddar-Monterey Jack cheese blend
1⁄2 cup sour cream (optional)
Garnish: cilantro sprigs
1. Preheat oven to 450°. Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Wipe skillet clean. Return sausage to skillet. Add bell pepper and jalapeño pepper, if desired; cook 3 minutes or until tender.
2. Place pizza crust on a baking sheet. Bake at 450° for 8 minutes. Combine salsa and chili powder; spread over warm crust. Top with sausage mixture and black beans; sprinkle with cheese.
3. Bake at 450° for 6 minutes or until cheese melts. Cut into 8 wedges. Serve with sour cream, if desired. Garnish, if desired.
PER 2 WEDGES: CALORIES 636 (48% from fat); FAT 33.7g (sat 12.7g, mono 6.8g, poly 2.1g);PROTEIN 25.2g; CARB 59.9g; FIBER 5.5g; CHOL 66mg; IRON 4.3mg; SODIUM 1364mg; CALC 121mg
Specs
Sample Recipe 1
Sample Recipe 2
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