20 minute meals

This is the perfect weeknight meal. You can prep all of your ingredients earlier in the day, and then it takes a mere ten minutes for it to come together. Center-cut loin pork chops are very lean, so they cook quickly and are a great alternative to chicken, but boneless, skinless chicken breast can certainly stand in for the pork if you’d like. Serve with steamed jasmine or brown rice to round out the meal.

Serves 6

Ingredients

4 (4-ounce) center-cut loin pork chops
1⁄2 cup all-purpose flour
1⁄4 cup lower-sodium soy sauce
3 tablespoons minced peeled fresh ginger
1⁄2 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 teaspoons cornstarch
5 garlic cloves, minced
2 tablespoons canola oil
7 cups shredded napa (Chinese) cabbage
2 cups (1⁄4-inch) cubed peeled ripe mango
1⁄4 cup chopped fresh mint

Preparation

Place pork between 2 sheets of plastic wrap; pound to 1⁄4-inch thickness using a meat mallet or small heavy skillet. Cut pork into 1⁄4-inch strips. Place strips in a bowl; sprinkle with flour, tossing to coat.

Combine soy sauce and next 5 ingredients, stirring with a whisk until cornstarch dissolves. Heat oil in a large nonstick skillet over medium-high heat. Add pork; stir-fry 3 minutes or until browned. Add soy sauce mixture to pan. Cook, stirring constantly, 1 minute or until sauce thickens. Add cabbage; cook 30 seconds. Remove from heat. Stir in mango. Serve immediately.

Image Source: Courtesy of Jim Bathie

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

Why do sandwiches taste so good heated? I’m pretty sure my family will eat anything between two slices of bread if it’s been grilled. Here’s our favorite treat: a peanut butter and banana sandwich taken to the next level on a panini press. Serve it with honey for dipping and you'll be in heaven.

Make this a complete meal by adding a cup of 1% low-fat milk per serving.

Serves 4

Ingredients

2 tablespoons creamy peanut butter
4 slices of bread
1 small banana, halved crosswise
Cooking spray
1 tablespoon chocolate syrup
2 tablespoons honey

Preparation

Preheat panini grill.

Spread peanut butter evenly over 2 bread slices. Cut each banana half lengthwise into 3 slices. Layer banana slices over peanut butter on bread slices. Top with remaining bread slices.

Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 1 minute or until golden. Cut each sandwich into 4 sticks. Drizzle sandwich sticks evenly with chocolate syrup. Serve with honey for dipping.

Image Source: Courtesy of Jim Bathie

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

I love Caesar salads, and this spiced up version doesn’t disappoint! Feel free to leave the chipotle out if your kids don't like spicy food — though encourage them to try it; my kids love it! You can also omit the raw egg if it makes you nervous, but the egg is what emulsifies the dressing, so substitute a spoonful of Dijon mustard if you don’t use it. Serve with grilled steak, chicken, or shrimp over the top to make it a meal.

Serves 4

Ingredients

1 large egg (or 1 tbsp Dijon mustard)
3 cloves garlic
1 tbsp lime juice, freshly squeezed
1-2 chipotle peppers in adobo sauce (optional)
1/3 cup canola oil
2 hearts of romaine
parmesan cheese shavings
croutons
1 lb chicken, steak, shrimp, or fish, grilled and sliced

Preparation

To make the dressing, combine the egg (or Dijon mustard), peeled garlic, lime juice, chipotle chile, ½ teaspoon salt, and 1/2 teaspoon pepper in a blender. Puree until smooth, then with the motor on the lowest speed, slowly add the oil and blend until it’s a thick dressing. 

Coarsely chop the lettuce. When ready to serve the salad, place the lettuce and croutons in a large salad bowl. Pour most of the dressing over the top and toss. Taste and add more dressing if needed. Top the salad with generous amounts of cheese. If using, place a generous amount of sliced chicken or steak over the top. Serve immediately.

Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food, features delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.

Image Source: Amanda Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

We all know that a healthy breakfast is the most important meal of the day. The problem is getting kids to eat it. Some kids aren’t morning people; some want nothing but sugary cereal. Some kids want to eat the same thing every day, and others need some variety. I’ve come up with some creative and healthy new breakfast ideas so my own don’t get tired of the same old things.

These ideas are even more fun if you have your kids help you make them; they’ll enjoy helping in the kitchen, and they’ll be more than happy to eat their own creations.

1. Fruit Pizza

Make a pizza crust and let it cool, or use flatbread. Spread it with a favorite flavor of yogurt, then top with sliced fruits. Bananas, strawberries, grapes… almost any fruit will work.

2. Parfaits

In a parfait cup or a juice glass, alternate layers of yogurt with fruit, and top with granola or cereal. For a rainbow effect, use different flavors of yogurt and different fruits for each layer.

3. Fruit Kabobs

This is as easy as it gets. All you need is some bowls of various sliced up fruits and some skewers. Supervise the kids while they create the fruit combinations they prefer. Have some yogurt on hand for dipping.

4. Make-Your-Own McMuffins

Scramble an egg, and layer it with cheese and a slice of ham on a toasted whole wheat English muffin. For something different, try using Swiss, cheddar, or mozzarella cheese, or use turkey sausage or Canadian bacon instead of ham.

5. Strawberry Pinwheels

Start with a small whole grain tortilla. Spread it with low fat cream cheese – regular is fine, but you can also use cream cheese that comes in flavors like strawberry or blueberry. Top it off with sliced strawberries, then roll up the tortilla and slice it into pinwheels.

6. Put Peanut Butter On It

Peanut butter is an excellent source of protein and most kids love it. It’s good for so much more than sandwiches and actually makes a great breakfast food. Spread it on toast or English muffins, or even pancakes or waffles, then top with banana slices, preserves, or raisins. Or make ants on a log by slicing a banana lengthwise, spreading the flat sides with peanut butter, and sprinkling with raisin or dried cranberry “ants.”

7. Breakfast Smoothies

Throw some milk, yogurt, and protein powder in a blender, and then add some frozen fruit, like strawberries or blueberries, and a sliced banana. Blend, pour, and go.

When all else fails, forget the rules. Some people, kids included, simply don’t care for “breakfast food." And that’s okay. What matters is that they get a healthy meal in the morning. A turkey and cheese wrap or an English muffin pizza made with tomato sauce and low fat mozzarella is healthy too. Include a piece of fruit and a glass of milk, and you have a healthy lunch for breakfast.

What are your favorite fun breakfast foods?

Image Source: thinkstock

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

When shallots are cooked slowly, they become sinfully sweet and practically melt in your mouth. Toss this velvety sauce with your favorite pasta for an instant family-favorite. It's great as an entrée, or serve it as a side to grilled chicken or fish.

Serves 4

Ingredients

1/4 cup extra virgin olive oil
12 shallots or pearl onions, halved and thinly sliced
3 cloves garlic, minced
kosher salt and freshly ground pepper
1 lb pasta (whatever your family likes - spaghetti, fettuccine, egg noodles, gluten-free, etc)
1 cup freshly grated Parmigiano-Reggiano

Preparation

Image Source: Amanda Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

My family loves Thai food, but I'm tired of paying too much for takeout! This version uses shredded rotisserie chicken for an inexpensive weeknight meal you can make in under 30 minutes. But you can use whatever protein you’d like— chicken, shrimp, tofu, or a combination.

Serves 4

Ingredients

1 tbsp vegetable oil
1 small red onion, sliced
1-2 tbsp Thai red curry paste (available at most supermarkets)
14 oz coconut milk, unsweetened
1 cup chicken broth or water
3 tbsp lime juice, freshly squeezed
2 tbsp brown sugar, firmly packed
3 cups shredded chicken
3 medium Roma tomatoes, coarsely chopped
1 cup basil leaves, torn
rice for serving (I use frozen jasmine or brown rice)

Preparation

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

If macaroni and cheese is the only pasta dinner you know, it might be time to transition to something a little different. This easy recipe for veggie penne pasta in pomodoro sauce will take about 15 minutes, and is a great way to sneak a full serving of vegetables into family meals. By the time you’re done preparing this Italian-inspired pasta dish (which your family will adore), you’ll feel inspired, proud, and pretty excited to have a new house pasta!

Serves 4

Ingredients

1 box Barilla tomato and carrot penne
1/4 onion finely chopped
1 tbsp. olive oil (and more as needed)
1/2 tomato
1/2 cup cooked turkey or chicken pieces (optional)
3 tbsp. creamy pomodoro sauce (store bought)

Preparation

Bring large pot of water to boil, then add box of pasta. Be sure that all of the penne is submerged in the water.

Once water begins to boil and penne has been added, lower the heat to medium, and stir occasionally over a span of six minutes.

While pasta is cooking, wash and prepare tomato and onion slices.

Check the consistency of the pasta, and when ready, drain out the water.

Move the pot off the burner, and replace it with a nonstick frying pan. Add 1-tablespoon of olive oil to the pan, and let it cook on medium heat.

Once oil is ready (wait a minute or two), add the onions to your skillet (and enjoy the sizzle). Stir, then add the tomato pieces once the onions have cooked for a minute on their own.

Continue stirring, and gradually add the penne pasta and any additional olive oil that may be needed. If you have chosen to add turkey or chicken pieces to your entrée, mix it in after the pasta.

Add the pomodoro sauce and stir to blend. Once the penne has been lightly coated, turn off the stove. Begin to serve, keeping in mind that the plates will be hot (but delicious).

Image Source: Shari Stamps

Whether we're rushing out to dance classes, piano lessons or basketball practices, we want to make sure that our children are getting the nutrients they need every day. But preparing healthy, delicious meals on a busy weeknight can be difficult. Sometimes, it's near impossible!

In my house, our favorite quick, healthy and easy meal is tacos with all the fixings. We generally serve them on Tuesdays, and label the dinner "Taco Tuesdays." The kids enjoy the meal and they look forward to celebrating Taco Tuesdays.

The other great thing about tacos is their flexibility. Your picky eaters will enjoy deciding what they want from a buffet of selections.

We put our selections right on the table: soft tacos, hard tacos, cooked rice if we have some handy, canned refried beans (heated quickly in a pot), store-bought guacamole, shredded lettuce, shredded cheese (or vegan cheese) and sometimes a selection of quickly sautéed veggies like peppers, onions and mushrooms. Other options include sour cream (or vegan sour cream) and salsa.

This is a great healthy meal for vegetarians and meat-eaters alike. If you have some of each in your family, they can all be satisfied quickly by putting together their own individualized tacos. In my family, we are all vegetarians. Often, in addition to refried beans, we fill our tacos with soy-based veggie crumbles. Meat-eaters could certainly choose to add cooked ground beef sautéed with a little bit of taco seasoning.

Taco Tuesdays have been a life saver for us. Give it a try. With dinner on the table in minutes, you might even find you have time to squeeze in a quick homemade dessert...like Peanut Butter Chocolate Chip Cookies in a Hurry, my 10-year-old son's favorite (fast!) cookie recipe.
 

Image Source: Woman in Real Life

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

How do I love chopped salads? Let me count the ways:

1. Variations are endless.

2. They're ready in a snap.

3. No cooking required, perfect for hot, summer nights!

Let your kids make their own salad. You'll be surprised how many colorful, healthy ingredients go in when they're in control!

Serves 4-6

Ingredients

For the dressing:
2 tbsp apple cider vinegar
kosher salt and freshly ground pepper
2 tsp agave syrup (or regular sugar)
2 tbsp Dijon mustard
1/4 cup canola oil
1 tbsp shallot, finely minced

For the salad:
2 hearts of romaine, finely shredded
2 carrots, grated
1 apple, peeled, cored and chopped
4 oz goat or blue cheese, crumbled
1/2 cup green onions (scallions), sliced
1 cup diced chicken
1/2 cup candied walnuts

Preparation

To make the dressing, place the vinegar in a mixing bowl with ¼ tsp. salt and fresh grinding of pepper. Whisk in the agave syrup or sugar. (If using sugar, make sure it dissolves before adding the other ingredients.) Whisk in the Dijon mustard to combine, then slowly whisk in the oil until the dressing is emulsified. Stir in the shallots and set aside.
 
Combine the lettuce, carrots, apple, cheese, green onion, and any other ingredients you’re using in a large salad bowl. Pour ½ of the dressing over the salad and toss to combine. Taste and add more dressing if you’d like. Serve immediately.

Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is loaded with family-friendly recipes. Amanda’s own  cookbook, Real Family Food, is now available for pre-order from Amazon and will be released in the Fall of 2012

Image Source: Amanda Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

Think your kids won't go for Indian? Think again. This deliciously seasoned chicken breast is a mild introduction to the wonderful world of ethnic cuisine, in friendly, familiar wrap form. Served with yogurt curry sauce, mixed greens and mango chutney, it's healthy and heavenly!

Serves 4

Ingredients

1 lb boneless, skinless chicken breasts
3 tbsp curry powder
kosher salt and freshly ground pepper
1 cup Greek yogurt
olive oil
tortillas, lavosh or naan bread
mango chutney
mixed greens

Preparation

Image Source: Inken Chrisman

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.