• Hila Bahari

My 3 Go-To Recipes: Approved by all members of the family and easy to make.

by Hila Bahari

 

Hey Mama,

If you are a mother of multiples you know the struggle of “what should I make for dinner that everyone will enjoy”. I struggle with dinner ideas ALL THE TIME and I hear it often from friends, family and of course, all over social media. When I shared my families top 3 favorite meals that win each time, many of you wanted the recipes. I was able to finally write them down and share them with you!

When in doubt or limited with time I know I can always make one of these because everyone loves them, I can easily change up the veggies if something is missing and I have mastered making them pretty quickly, although anyone can make them just as fast once you gather all the ingredients, I promise!


Veggie Loaded Lasagna Recipe:



Ingredients:

1 pack no broil lasagna

1 medium eggplant pealed and diced small

1 pack mushrooms diced

1 medium shredded or diced and drained zucchini

1 Rao marinera sauce

1 small bag shredded cheese of choice

1 small fresh mozzarella cheese roll


Directions:

  1. Chop all veggies

  2. Preheat oven to 375

  3. In a pyrex or cast iron dish begin layering. Place one row or lasagna noodles, coat with Rao sauce using a spoon spread it all around, add one layer of veggies, you can mix them up or do one veggie per layer top it off with some shredded cheese.

  4. Repeat the layers 3 times

  5. On the last layer be generous with the sauce and finish it up.

  6. Lastly place sliced fresh mozzarella along the dish.

  7. Place in the oven for 45 minutes covered then for about 15 minutes uncovered, I like to finish it up on medium broil to get extra crispy on the top.

Notes:

  • Images below are screenshots form a video so not the best, sorry.

  • you can totally sub the veggies, I often use tomatoes instead of zucchini, however I highly recommend keeping the eggplant!

  • I use this LaCruset dish

  • Leftovers are great to pack in the lunchbox!

  • Rao sauce can be found at Target or smart and final for a GREAT! It is totally what makes this delicious!


Chicken Schnitzel Recipe


Ingredients:

1 pack thin chicken breast (we use 4 large size for a family of 4)

1 pack panko bread crumbs

good amount sesame seeds- to mix with bread crumbs

1 tea spoon paprika - to mix with bread crumbs

2 beaten eggs

1 spoon mayonaise to mix in egg (optional)

1 spoon mustard to mix in egg (optional)


Directions:

  1. Make sure chicken breast is very thin, if not use a back of a cup to hit it a few times or a meat tenderizer.

  2. Dry the chicken then dip in the egg mixture

  3. Dip the egg in the bread crumbs mixture. (panic, paprika and sesame seeds). Make sure it is coated all around.

  4. I use the air fryer on 375 for 15 minutes then flip the chicken over and bring it up to 400, I have an oven air fryer. When using an air fryer, make sure to spray the coated chicken on both sides before placing in the air fryer.

  5. Sides that go well: Home made french fries (tip, soak the potatoes in water earlier in the day then dry them well before putting in the air fryer). Brussle sprouts, broccoli, israeli salad (chopped cucumber and tomatoes with lemon juice, olive oil S&P)

  6. Tahini Sauce- Tahini diluted with water and 1 whole lemon (juice) add salt & garlic powder to taste. keep mixing until you get a smooth texture that isn't too thick if too thick add a bit more water at a time. Make sure the tahini is authentic and not the Trader Joes kind.

Of course save some leftovers for lunch!


Lentil Soup Recipe


Ingredients:

2 cups lentils rinsed and soaked for 1 hour

6 cups boiling water or 3 cups water 3 cups low sodium veggie broth

2 fine chopped carrots

2 fine chopped celery

3 garlic cloves, fine chopped or use frozen (3 cubes if using the Trader Joe's one)

1 fine chopped onion

1 tea spoon Cumin

1 tea spoon salt

½ tea spoon pepper

1 tea spoon garlic powder

1 tea spoon consume (optional)

2 dry lemons (wash and poke a couple holes)


Directions:

  1. In a pot, saute onions for 3 minutes, add the rest of the veggies (you can take off or add veggies as well)

  2. Add all the spices in and mix well

  3. Add the water or veggie broth

  4. Add the Lentils and mix well

  5. bring to a boil then cover the pot

  6. Lower to medium low and cook for about 45 minutes-1 hour.

When Serving I offer a bit olive oil or butter in the soup to add flavor.


Love these recipes? snap a photo and send it over to me! I would love to see and hear how your family is linking these.





XOXO

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