Mom's Meal Collection

30 30-Minute Menus

by Elizabeth Randall

 

Book Details

Create Dazzling Family Meals in Less Time than a Sitcom!

Preparing satisfying, family-pleasing dinners doesn’t have to take you all day.

Here is a month’s worth of complete, mom-approved meals, each one requiring just 30 minutes flat from appetizer to dessert.

Author Elizabeth Randall harnesses her experience as a process engineer and mother-of-five to present one of the most efficient cookbooks ever devised.

We’re not talking wimpy affairs here - Mom’s Meal Collection offers scrumptious menus like:
• Tuscan pasta with sliced tomato salad and peach macaroon cups;
• Bleu-cheese-crusted beef stew with apple dumplings a la mode;
• Spicy redfish with pineapple slaw and gumbo rice;
• Even elegant holiday meals in just 30 minutes!

Mix and match menu items for thousands of delicious dinner combos! You’ll also get:
• Complete grocery lists for easy and efficient shopping;
• A basic introduction to cooking terms and techniques;
• A weekly meal planner to keep the menu fresh;
• Extra tips to shave minutes off prep time in all you do!

Don’t let your busy lifestyle stop you from making fabulous, wholesome meals for the whole family.

Randall has been a guiding force to help those individuals less fortunate, $1 from the sale of each of these cookbooks will be given to the Episcopal Church to be used for the “Stop Hunger Now” program. Stop Hunger Now is an international hunger relief organization that coordinates the distribution of food and other life-saving aid around the world. The organization is driven by a vision to end world hunger in our lifetime and a mission to provide food and life-saving aid to the worlds most destitute and hungry in the most sustainable, efficient, and effective manner

So go ahead eat up with Mom’s Meal Collection!

 

Book Excerpt

Sample Menu and Instructions



Menu
Thai Shrimp
Lo Mein Noodles
Minted Cuke and Honeydew Salad
Strawberry Shortcakes
Tea, Coffee, Milk, White Wine

(The grocery list is provided.)

Here we go…

1. Pre-Step: Gather all ingredients to work area. Wash produce as appropriate. Set out frozen whipped cream topping to thaw. Chill white wine if serving.

2. Noodle Water: Bring 2 quarts of water to boil in pasta pot or large sauce pan.

3. Tea and Coffee: Start 1 quart of water to boil in a tea kettle. Make coffee. Place tea bags in a heat-proof pitcher. When tea water comes to a boil, pour water over tea bags in pitcher. Let come to room temperature.

4. Salad Prep: Cut melon into 1 inch cubes. Peel and cut cucumber into ½ inch slices; quarter slices. Peel and slice red onion into thin slices, quarter slices. Chop 2 Tablespoons fresh mint.

5. Combine melon, cucumber, and red onion in a serving bowl. Combine fresh mint, 2 Tablespoons lime juice, and salt to taste; pour over melon mix. Cover and place in refrigerator until ready to serve.

6. Strawberry Prep: Reserve 4 strawberries for garnish. Hull and slice remaining strawberries in a bowl. Add ¼ cup sugar to sliced berries and stir to mix. Set aside.

7. Noodles: Add Lo Mein noodles to boiling water in pasta pot and cook per package directions, about 5 minutes. Drain noodles, return to pot to stay warm, and stir in 1 Tablespoon olive oil to prevent sticking.

8. Thai Shrimp: Heat 2 Tablespoons olive oil in a large skillet. Chop 4 scallions into ½ inch slices. Add egg and quickly beat. Add shrimp and scallions; stir fry until egg is cooked and shrimp is pink. Add contents of Thai peanut sauce mix; stir to coat shrimp mixture. Add coconut milk, stir to blend, and simmer 2 – 3 minutes or warmed through and thickened. Add peanuts and stir to blend.

9. Serve: Finely slice remaining scallion. Pour pasta in serving plate with a lip. Spoon shrimp with sauce over top. Sprinkle sliced scallion over all.

10. Remove salad from fridge.

11. Dessert: When ready to serve dessert, spoon sliced strawberries in sponge cake shells, put a dollop of whipped cream over berries, and place a whole strawberry on top.

12. You are done! Enjoy your dinner with your family!

 

About the Author

Elizabeth Randall

ABOUT THE AUTHOR—Elizabeth Randall learned the value of quick meal prep as the mother of five young children whose husband worked during the day and attended college at night. “If I didn’t have supper on the table in 30 minutes, he wouldn’t eat until late at night,” says Randall.

She is a former process engineer whose hobby has always been to squeeze the most out of limited time. Randall lives with her family in Wilmington, N.C.

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