I think the easiest recipes are the best....a simple pan fried hamburger, oven browned chicken pieces on flil for easy clean up. Lots of "shake and bake" but home made crumbs would be a nice gift. Simple fropzen veggies, a baked potato, grilled cheese sandwich or a quesadilla.
Most people don't need a recipe for those things, they just need a little guidance. That would be the best gift you could give....teach them simple cooking. How to tell when chicken is done, how to cook veggies, don't forget to pierce a baked potato....cook spaghetti al dente and use jarred sauce.
Then you can get into recipes....but the basic is how to boil water and how to fry an egg.
Linda C

Hi, sands. It's very kind of you to make such an effort to help. Shaun started a thread last month entitled "Your Simplest Most Loved Recipe...". Sorry I can't ever make links work here, but it's currently on page 14, near the bottom.

There were 75 responses, and many people contributed more than one recipe. It's all just the type stuff you're looking for. hth!

sm

Here's one that's pretty easy and always a winner!
This appeared in the newspaper at least 15 years ago. The commentary is mostly from the author.

DIJON CHICKEN ELITE
(Lila Slaten)

"The Dijon chicken elite has long been a favorite of family, friends and students in my classes. Marvelous in quick preparation for a large crowd, it is crisp and succulent and the Dijon mustard and garlic flavor are real winners. If I am serving a holiday buffet for a crowd I usually have a beef and chicken main course and these are the two I have found most successful. The rice goes well with either one or both."

8 chicken breasts (boneless and skinless)
3 cups fresh bread crumbs
1 cup Parmesan cheese
cup chopped fresh parsley (I sometime use 1/8 cup dried)
2 teaspoons salt
1 cup butter, melted
2 large cloves garlic, mashed (I use the chopped frozen cubes from Trader Joes)
2 teaspoons Worcestershire sauce
2 tablespoons Dijon mustard
1/8 tsp white pepper

Wash and dry chicken. Grind up bread crumbs in food processor with steel blade. Place crumbs in a large bowl. Add cheese, parsley and 1 teaspoon salt. Combine well.
Melt butter, add garlic after melting and simmer a few minutes to absorb flavor. I do this in the microwave. Remove from heat. Add Worcestershire sauce, mustard, remaining 1-teaspoon salt and white pepper. Mix well.
When cool enough dip chicken pieces in butter mixture then roll in breadcrumb mixture. Place on a greased (sometimes I line it with foil instead) cookie sheet with edges or baking pan. Try to let them stand at least an hour or longer before baking in preheated 400 degree oven. (if not, don't worry) Place in a single layer. Bake for 20-30 minutes. Test after 25 minutes, they should be done. Enjoy!

Steelmag...here's the link to Shaun's post of Most Loved Simple Recipes with the 75 responses.

And here's another simple recipe that my kids always loved and learned how to make:

I was never sure if this really originated in Cuba. But it's a very simple dish which I used to see in Mallorca in small family restaurants and still see today on restaurant menus. I also made it when my girls were small.

For three people:

3 ripe bananas
3 eggs
rice - three servings
tomato sauce or puré - about 1 cup
S & P
oil or butter

1) Boil the rice until tender in salted water. Drain.

2) Split the bananas lengthwise and sauté gently in butter or oil.

3) Heat the tomato sauce.

4) Fry the eggs in butter or oil keeping yolks runny.

5) Arrange the rice in the centre of each plate, with a banana half on each side, cover the rice with an egg and pour sauce over top. Add salt & pepper.

Poached eggs instead of fried are also good.

SharonCb

Here are a couple that are easy to make:

MEXICAN RICE

1 lb. ground beef
1/2 cup chopped onion
1 large clove garlic, chopped
1 (28 oz.) can tomatoes, undrained and chopped
2 cups rice (not instant)
1 (14 1/2 oz.) can beef broth
1 (4 oz.) can diced green chiles, drained
1/2 tsp. each of ground cumin, oregano, salt and pepper
Shredded cheddar cheese

Brown beef, onions and garlic in deep skillet or Dutch oven. Add remaining ingredients except cheese. Bring to a boil; then cover tightly and simmer for 25 minuts. Remove lid; cook until liquid is absorbed. Sprinkle with grated cheddar cheese before serving. 6 servings.

REAL CHOCOLATE PUDDING

2/3 cup sugar
1/4 cup unsweetened cocoa powder
1/8 tsp. salt
2 1/2 Tbsp. cornstarch
2 cups milk
1 tsp. vanilla
1 Tbsp. butter

In a heavy saucepan, thoroughly combine sugar, cocoa, salt and cornstarch. Gradually stir in about half of the milk until smooth (a wire whisk is a great help for this), then stir in remaining milk. Cook, stirring constantly, over medium-low heat until mixture is thickened and comes to a boil, about 5 to 8 minutes. Cook, stirring, 1 minute more. Remove from heat and stir in vanilla and butter until smooth. Pour into individual serving dishes. If desired place pieces of waxed paper or plastic wrap directly on the surface of the pudding to prevent skin from forming. Chill. Serve with a big cone shaped tower of whipped cream on top, if desired. Makes 4 servings.

POTATO CORN SOUP

2 potatoes, peeled and cubed
1 /4 sweet red or green pepper, chopped
1 /4 onion, chopped
1 /2 to 3 /4 cup water
14.5 oz. can cream sweet style corn
1 /2 cup milk (can be 1%)
Salt and pepper

Put potatoes, chopped pepper and onion and 1 /2 cup water in a saucepan. Bring to a boil, turn the heat down, cover and simmer for 5-10 minutes or until the potatoes are tender. Add more water if necessary. Add the milk and can of corn and continue heating on low until the contents are hot, about 3 to 5 minutes. Add salt and pepper to taste.

This one is really easy. I taught Meredith to make this like she makes Kraft Dinner!

Fettucini Alfredo

2 cups egg noodles
2 TBSP butter or margarine
1/4 cup parmesan cheese
1/3 cup milk (about)

Bring a pot of water to a boil. Add noodles and cook until soft but not soggy, should still be a bit firm. Drain well, add the butter stir to melt. Add the cheese, mix in.
Add the milk until you have the consistency you want. Just like making Kraft dinner!

Meredith and her roommates love this one.

Taco Salad

1 Lb ground beef
1 package taco seasoning
3/4 Cup water
2/3 Cup sour cream
2/3 Cup bottled salsa
8 Cup shredded lettuce
4 Cup bite-sized baked tortilla chips
2 Cup chopped fresh tomatoes
1 Cup shredded cheddar cheese divided

Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally. ~
Combine sour cream and salsa in a small bowl. Combine the beef mixture, lettuce, tortilla chips, tomatoes, and 1/2 cup cheese, in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with 1/2 cup cheese. Serve immediately.
Yield: 10 servings (serving size: 2 cups)

Here's my very favorite kid friendly recipe - can be spiced up for more sophisticated tastes but its nice as is and easy!

GINGER'S PORCUPINE MEATBALLS

1 1/2 lb ground beef
1/2 cup raw rice
1 cup chopped onion
2/3 cup milk
1 tsp salt
1/4 tsp pepper
1 can tomato soup
3/4 cup water

Mix well the beef, rice, onion, milk, salt & pepper. Drop by tablespoonfuls in 9x13" pan. Set aside. Combine soup & water. Pour sauce over meatballs. Cover pan tightly with foil. Bake in a preheated 350° oven for 1 hour.

This is easy and smells really good. You can add cooked chicken (bite-size pieces) if you want. It's a good way for the kids to get their veggies too.

Easy Chicken Rice Soup

1 small onion, finely chopped
1 celery stalk, finely chopped
1-2 carrots, finely chopped
1 or 2 Tbsp butter
Parsley
½ cup short grain rice, uncooked
1 (340 ml) can of V-8 juice
1 (790 ml) container chicken broth (large carton)
Salt and pepper, to taste

Sauté onion, celery, and carrots in butter until onions become transparent. Add parsley and rice. Stir to coat rice with mixture, and cook for about 1 minute.

Add chicken broth, small can of V-8 juice, and salt and pepper. Cover and bring to a gentle boil until rice is cooked, about 20-25 minutes.
*Do not use Uncle Bens converted rice.

NOTE: I use my small food chopper for the vegetables. You can substitute tomato juice for the V-8 juice.

**********************************************

I can (and have) eaten the whole pan!

Cocoa Rice Krispies Squares

¼ cup cocoa
3 Tbsp butter
¼ cup corn syrup
¼ cup white sugar
3 cups Rice Krispies cereal

In large pot, combine everything except the cereal. Cook and stir over low heat just until mixture comes to a boil (1 or 2 minutes), then remove from heat. Stir in the cereal. Lightly pack into a greased 8-inch square cake pan. Cool and cut into squares.

****************************************************

This can't be any simplier! I love this stuff! I don't use the lime and cilantro.

Shredded Beef Fajitas

(Slow Cooker)

20 (1½-inch) cubes sirloin OR 1½ lbs boneless beef chuck)
¾ cup medium-hot salsa sauce
2 garlic cloves, minced
1 Tbsp dark brown sugar, packed
1 Tbsp soya sauce
¼ cup fresh cilantro (optional)
1 Tbsp fresh lime juice (optional)

Put everything in crock pot and cook on High for 4-5 hours or on Low for 8 hours. Shred meat with forks and return to sauce; cook on Low for 20-30 minutes for meat to soak up the sauce. Stir in cilantro and lime juice, if using.

Serve on small soft corn tortillas with toppings of your choice (shredded lettuce, sour cream, roasted peppers, Spanish rice, etc).

*******************************************************

Meatball Sandwiches

1½ lbs ground beef
¾ cup Italian-seasoned breadcrumbs
1 tsp dried oregano
2-3 cloves garlic, minced
2 Tbsp chopped fresh parsley OR 2 tsp dried parsley
3 Tbsp grated Parmesan cheese
1/8 tsp cayenne, or to taste
1 tsp cumin
Salt and black pepper, to taste
2 eggs, beaten
1 small onion, chopped & sautéed
1 French baguette or French bread
1-2 Tbsp extra virgin olive oil
½ tsp garlic powder
Parmesan cheese
1 (14 ounce) jar spaghetti sauce
Mozzarella, Monterey Jack, or Provolone cheese (or mixed)

In a medium bowl, gently mix by hand the ground beef, breadcrumbs (add 1 tsp Italian Seasonings if using plain breadcrumbs), spices, garlic, 3 Tbsp Parmesan cheese, parsley, eggs, sautéed onion (which has been cooled), and salt and pepper. Shape into bite-sized meatballs and place in a baking dish. Bake in a preheated 400°F oven for about 12-15 minutes.

Meanwhile, warm the spaghetti sauce in a saucepan over medium heat. Add the seasonings of your choice, if desired. When meatballs are done, use a slotted spoon to transfer them to the sauce. Simmer 20-30 minutes. Meatballs will finish cooking, if needed, and flavours will combine.

Cut the baguette in half lengthwise, and remove some of the bread from the inside of the bottom slice to make a "well" for the meatballs. Brush with olive oil, season with garlic powder, and sprinkle with some grated Parmesan cheese. Put in preheated 350°F oven until bread is lightly toasted.

Spoon the meatballs onto the baguette and top with shredded mozzarella cheese or combination of cheeses. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly and cut into servings.

NOTE: You can also add sautéed red bell peppers, onions, or mushrooms to the sauce. For a more pizza-style sandwich, add some sautéed pepperoni slices to the sauce.

Sands,
You mention, "I would love to have more easy recipes for their Dad to work with so they don't have to think too hard about meals." I think the biggest problem for people that aren't used to cooking is not necessarily just about recipes. It is actually planning meals and having the ingredients on hand to easily make the recipes on a regular basis.

There's a book that I have, "Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table" by Leanne Ely. She also has a website that can be a bit overwhelming.

But the book is split into four seasons, then week by week, there is a six-day meal list, then a shopping list, organized by meat, condiments, produce, canned goods, spices, dairy, dry goods, bakery (so it's easy to shop or see what you already have on hand). The recipes are set to serve 6, but in some cases extra is accounted for to be used in the next day's recipe.

All the menus have a main dish with suggested sides that are shown in the shopping list with * so you know you can substitute things if your family prefers other vegetables for example. The meals are quite healthy and flavorful with lots of variety and are often very quick to prepare or are crockpot meals and they use real ingredients, not lots of prepared, convenience foods, but does incorporate things like jarred salsa and marinara sauce, some frozen vegetables. There are some vegetarian recipes (where meat could easily be added) and there are many recipes with meat that could easily be adapted to vegetarian.

I have made many of the meals. I used the book fairly regularly when DS was a toddler, I was trying to get into a "normal" routine again, and I was too brain-addled with a young one and work and everything to easily plan meals.

I still look at it regularly to get inspiration for variety for dinner.

I randomly opened the book, and here's the weeks menu:

Low Country Beef & Rice (a skillet cajun spiced ground beef & rice dish); Spiced Baked Halibut (with jalapenos, cumin, coriander, tomatoes); Caramelized Garlic Chicken (4 ingredients: olive oil, garlic, brown sugar, boneless, skinless chicken breasts... fantastic and super easy); Mexican Stuffed Pitas (using a purchased cooked turkey breast and simple taco fixings); Pepper Steak (a simplified version using a jarred marinara sauce, worcestershire sauce); Moroccan Chicken (a very tasty crockpot adaptation of a tagine).

Also throughout the book are really good sidebar tips about choosing ingredients, i.e. stock. I think this one sums up the philosophy of the author.

"The secret to any decent soup is stock. In an ideal world, we would have the time to make a good homemade stock. But the reality of a busy life being what it is means that most often, the stock will come from a canat least at my house it will. Here are a couple of hints for purchasing a good canned stock or broth: Go with a low-salt variety. The less salt, the more the flavor there is, generally. Skip any broth containing MSG. Don't be duped into believing that brand has anything to do with good stock. Just make sure the above criteria are followed. Forget about bouillon cubes unless you're looking for too much salt and too little flavor."

I know this is a lengthy note, but when I think about how I was raised, my mom went back to work when I was about 8. The kids were in charge of making dinner. But my mom planned an entire week at a time for meals, and pretty much did a daily meal plan for us including writing instructions and times so that dinner would be ready when she and dad got home from work, and it wouldn't be too much of a preparation burden for us kids. This book is set up much like what my mom did for us, so I really think this would help the family you describe.

Ann

PS... Happy Birthday Sands99. I think it's wonderful what you are doing to help this family.

Ann makes and excellent point. My DBIL and sweetie pie niece are on their own and trust me Doug is no cook!

I've given him quick, easy, healthy recipes but he never has the ingredients on hand to execute the recipes. As a result he falls back to frozen entrees from Costco etc.

Next time I see him I'll see how open he is to doing weekly meal planning. He's a stubborn guy but maybe if I come at it from the $$$ perspective I'll be successful because he is also very cheap.......ummmmm I mean thrifty.

I've lurked here forever, used to post ages ago then left when it cost $$. I'm back now. This is a wonderful thing for you to do.
My family loves the no peek stew. 3lbs stew meat, 1 envelope onion soup mix, 1 can golden mushroom or beefy mushroom soup, and I use 1/2 can or about 1 cup of ginger ale, Sprite, 7Up, whatever I have on hand. This is great in the crockpot so it could be ready to eat when they get home. Serve with rice, noodles, potatoes, even instant potatoes if they want FAST. Salad or veggie on the side.

Another hint in helping them out is if they would brown hamburger in bulk, freeze in portions and then pull out for fast spaghetti, sloppy joes, tacos or whatever. I find that saves a lot of time and stress.

I knew I could count on you guys for some great suggestions and recipes! I will check out the Simple thread [thank you Steel and Sharon, btw Sharon what a stunning flower photo for my bday, thank you!]and add those in!

I did suggest coupling the cookbook with a crockpot and pantry essentials, mixes, marinades, staples so we're all thinking along the same lines :) Great minds....

You know what they say "If you give a man a fish, he eats for a day, if you teach a man to fish... he spends $350 on a rod and reel, $200 on a boat trip, $20 on beer, catches 1 lousy fish, throws it back, comes home after you've cleaned the kitchen and still expects dinner" ;-)

Sands,

Good for you for helping out these folks.

One item that may help out in the long run financially for these folks is getting them a basic rice cooker. I grew up cooking rice so I can do it in my sleep, but many Americans are intimidated by cooking rice, and a cooker makes it idiot-proof. You can get a very basic one for $25 or so.

You can use rice to really stretch your food budget. (When I was in graduate school, I ate a heck of a lot of it!!!) And of course you can serve virtually anything on top of it, from chili to beans to stew.

There is an inexpensive cookbook called, "The Starving Student's Cookbook." It has tasty, few-ingredient recipes that might be perfect for this family. You don't say how old the children are, but if they're adolescents, this might be the very thing for them.

My daughter has a campbell soup cookbook that we picked up for 6.00 and actually I found a better campbell soup cookbook at a thrift shop that has pictures. My DD is in college and she wants things that only require a few ingredients and is would hopefully be helpful for the HS daughter. She also said she wants pictures. Deanna

Last night while making dinner, I thought about this family. I think anytime you can show a recipe with progress pics, it speaks volumes to those who are clueless what it's supposed to look like, including the kind of pan/dish it is to go in. I saw a link once for bachelors who cook, I'll see if I can find it.

This is a wonderful thing that you are doing.

What a wonderful thing you are doing.

Here is that old standby recipe for Hamburger Soup. We all love it, even the Grandkids who are picky. It is very inexpensive and easy to make.

Hamburger Soup

1-1/2 lbs to 2 lbs ground beef
1 pkg onion soup mix
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1 can kidney beans
6 cups boiling water
16 oz. tomato sauce
1 Tbl. chili powder
1 c chopped celery, carrots, and potatoes

Brown meat and drain off excess fat. In 4 quart stew pan, add meat, onion soup mix, salt,
pepper, oregano, and basil to boiling water. Add tomato sauce and chili powder. Bring to
a boil. Add celery, carrots and potatoes. Cook until vegetables are tender, then add
kidney beans. Simmer until hot.

Serve with french bread, corn bread or biscuits.

Here's one of my DH's non-recipes that he regularly made before we married. DS often asks for it, and no matter what's in the fridge, I can usually find a way to accommodate him.

Broccoli/Tuna/Cheese/Rice
or
Peas/Salmon/Cheese/Rice
or
Asparagus/Leftover Chicken/Cheese/Rice
or...
(ok, so there's a bit of a theme here)

Basically, cook rice according to directions. Add in vegetables to the top of the rice prior to rice completion with enough time to steam cook the vegetables.

When the rice and veggies are done, stir in cubed cooked chicken or 1 can of drained tuna or salmon, or lefotver cooked fish as well as a portion of shredded cheddar (or whatever you have on hand) cheese. Salt and pepper to taste.

My brother had to start cooking for himself and my nephew very suddenly. My nephew was really too young to do much, and my brother worked full time, so dinners had to be quick and easy.

One suggestion of mine that he took to quite well was to buy the family size packages of meat to save money, separate them into meal-sized portions, and freeze the meats in zip lock bags with marinade. That way, he removes a bag from the freezer before bed, and by dinner time the following day, he has pre-marinated meat to throw on the grill or under the broiler.

I did get him a rice cooker, which he likes because both he and my nephew will eat rice plain or with just a bit of soy, which keeps the fat grams down (as opposed to most potatoes or noodles, which must have some butter or sauce).

His girlfriend gave him a crock pot, and a crock pot cookbook which gets a lot of use as well.

They also eat lots of salads, which they both like. I told him to cut the stem end off when he got the lettuces home, and soak them in a sink full of cool water for a couple of hours before draining them and putting them in a plastic bag with a towel to soak up any residual moisture, They keep nicely for a week or so that way, and he keeps a container of pre-cut salad vegetables in the fridge so making a salad is fast and easy.

Planning is the key, all right. A couple of hours on the weekend, and the week can go much more smoothly.

The simplest and easiest "real" food I can think of is pot roast made in a crock pot.

Before leaving for work, place a boneless chuck roast in the crock pot. Set the heat to low. That's all. Don't get fancy with other ingredients and don't add liquid. By dinner time, the roast will be brown, tender and succulent.

Baked potatoes require practically no preparation, no attention while cooking and they make for a hearty meal. No pot to clean, either.

Frozen vegetables can be microwaved quickly and easily in their serving dish. Again, that's one less pot to clean. A dab of butter and a sprinkle of salt and the veggies are ready to go.

An automatic rice cooker is essential, IMO. Start it up before doing anything else. By the time the rest of the meal is prepared, cooked rice is waiting to be served. It doesn't need to be plain white rice either. Chicken broth used in place of water and some fresh parsley or other herb lends variety on occasion. Other possible embellishments are green peas, chopped scallions, tomato sauce and chopped green chiles.

Jim