Dumbed-Down Meals for Dumbed-Down Dads, Part 1

The days of moms doing most (if not all) of the cooking are over. And that’s a good thing in the paradigm of equal labor at home.

Dads, however, may not have had a lot of practice in the kitchen before the kids arrived, and mac and cheese will only suffice for so long. Or, even if they do have some experience, they’ll often run short on time and energy just as everyone is getting hungry, especially during the work week.

After extensive trial-and-error, this father to a 16-month-old is sharing his running list of easy, healthy, go-to recipes that have minimal ingredients and little prep time, and ― maybe most importantly ― store well for lunches and leftovers. Because although cooking can be fun, sometimes the less of it (and therefore less cleanup), the better.

Want your own quick-and-dirty recipes to be featured in our guide? Email them to indyparenting@independent.com.

Mini Pancakes:

Inspired by @zaynesplate

Ingredients:

2 eggs
2 bananas
⅔ cup rolled oats
2 tablespoons peanut butter (or any nut or seed butter)
A handful of spinach or berries

Method:

1. Add all ingredients to a blender and blend on high until smooth. (Grainy is okay; just no big chunks.)

2. Heat a large nonstick frying pan over low-medium heat and hit it with a nonstick cooking spray.

3. Add four smallish dollops of batter to the pan (they should have the approximate diameter of a flattened golf ball) and cook for 1-2 minutes per side until golden brown.

Notes: This recipe makes approximately 8 pancakes. Double it if desired. Pancakes store well in the fridge for three days or up to three months in the freezer.

Turkey-Veggie Meatballs

Inspired by Culinary Hill

Ingredients:

1 pound of ground turkey
2-3 cups vegetables of choice (carrots, squash, bell pepper, etc.), minced
1 small white onion, minced
3 garlic cloves, minced
1 cup bread crumbs
2 eggs
2 teaspoons Worcestershire sauce
1-2 total teaspoons of dried herbs of choice (basil, oregano, parsley, thyme, etc.)
Salt and pepper to taste

Method:

1. Combine all ingredients in large bowl and mix well

2. Shape mixture into 1-inch balls (you should have 2 to 3 dozen total)

3. Heat olive oil in large skillet over medium-high heat. Fry meatballs in batches until browned on all sides and cooked through, approximately 5-7 minutes per batch.

Notes: Serve with rice, pasta, or potatoes. To freeze, let cool completely then transfer to freezer-safe container.

One-Pot Orzo w/ Sausage

Inspired by Tracey Joe’s Blog

Ingredients (*all purchasable from Trader Joe’s):

1 12-ounce package of sun-dried tomato chicken sausage, sliced
1 12-ounce package of fresh asparagus, chopped
1 bell pepper, sliced
½ yellow onion, diced
1 cup orzo pasta
Salt and pepper to taste

Method:

1. Place medium-sized pot over medium-high heat and add olive oil

2. Add sausage and brown on both sides, approximately 3 minutes

3. Add asparagus, bell pepper, and onion then sauté, approximately 5 minutes

4. Add orzo and 2 cups water. Stir mixture fairly continuously until orzo is cooked through, approximately 12-15 minutes. Add more liquid if necessary.

Notes: Swap in a veggie sausage to make this one meatless.

Super Simple Salmon w/ Lemon Butter Sauce

Salmon Ingredients:

4 salmon filets (about 6 ounces each)
2 garlic cloves, minced
1 total teaspoon of dried herbs of choice (basil, oregano, parsley, thyme, etc.)
Salt and pepper

Salmon Method:

1. Heat oven to 400 degrees and grease a large baking pan. Arrange salmon filets and season generously with salt and pepper.

2. Stir together olive oil, garlic, and herbs. Spoon over filets and rub on all sides.

3. Bake for 12-15 minutes until salmon is opaque and flaky when pulled apart with a fork. Broil the last 1-2 minutes to crisp the top, if desired.

Lemon Butter Sauce Ingredients:

4 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lemon juice

Lemon Butter Sauce Method:

1. Place butter in saucepan over medium heat.

2. Let butter melt, then whisk occasionally. When butter turns golden brown and smells nutty (approximately 3 minutes), remove from stove and pour into small bowl.

3. Add lemon juice and pinch of salt and pepper. Stir, let cool slightly, then serve

Notes: Goes well with grilled veggies. To fancy things up a bit, serve with lemon wedges and finely chopped fresh parsley.