It’s sickness season. Not just for our kids, but for moms, too! I can’t even count how many times my mouth has been sneezed or coughed into by one of my little kids. I’m sure you can all relate to the dread that comes the moment you feel run down, achy, or sneezy, and you think, “NO, NO, NO! I CAN’T get sick!” Unfortunately, we can’t always outrun the germs-no matter how hard we try. What then? Well, especially when you have little kids depending on you for everything, life has to go on. It can be absolutely miserable trying to function and care for everyone else when you feel awful and have no chance at some uninterrupted rest.
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Given that it’s cold and flu season, I thought I would share some of the actual meals I make when I’m the one feeling under the weather! If take-out or frozen meals don’t fit for your family, I hope that some of these quick recipes will help you out when you just don’t feel good and you need to get something decent on the table for everyone.
Breakfast Sandwiches:
bhofack2
I love these because they are versatile, fast, and filling. Especially if you can serve them with some fresh fruit, this is a great dinner substitute!
Ingredients:
- Canadian bacon, ham, or leftover sausage
- Eggs
- English muffins, bagels, or whole wheat bread
- Cheddar cheese
- Optional: Tomato, avocado, salsa, or onions for topping
Directions:
Scramble the eggs up with small slices of ham, or fry the egg and add a slice or two of ham until warmed through. Layer on your toast with cheese and optional toppings.
English Muffin Pizzas:
bhofack2
My boys love these little pizzas and they’re so quick to make! I usually add a side of carrot sticks, cucumbers, or apples.
Ingredients:
- English muffins or bagels (Gluten-free ciabatta rolls or gluten-free bagels work, too!)
- Pizza sauce or marinara sauce
- Mozzarella cheese
- Optional: Pepperoni, salami, olives, veggies, parmesan, basil, oregano
Directions:
Preheat oven to 400 degrees and line a baking sheet with foil for easy clean-up.
Split the English muffins or bagels in half and arrange on a baking sheet. Pour a few tablespoons of sauce onto each one.
Layer with cheese and any meat or veggie toppings you prefer, ending with a sprinkle of parmesan.
Bake for 6-8 minutes or until cheese is melted.
One Pot Beef and Veggie Rice
Lauri Patterson
This is a great one if you need a big nutritional boost, you’re craving a savory and cozy meal, and you don’t want to deal with a million dishes! Any frozen veggies work in this recipe and if you usually have ground beef and rice on hand, this can save you a trip to the store when you aren’t feeling well.
Ingredients:
- 1-2 lbs lean ground beef
- 2 cloves minced garlic
- 2 cups uncooked white rice
- 4 cups beef stock (chicken or veggie stock works, too)
- 1 can petite diced tomatoes, undrained
- 2 cups frozen veggies (I most often use the corn, carrot, green bean, and peas mix)
- 1 tbsp Worcestershire sauce
- 1.5 tsp onion powder
- 1.5 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Grated parmesan (optional)
- Fresh parsley for garnish (optional)
Directions:
In a large pot or skillet, heat olive oil over medium heat. Add ground beef and minced garlic and cook until browned. Drain extra fat if needed.
Stir in uncooked rice, beef stock, seasoning, Worcestershire sauce, diced tomatoes, and frozen veggies.
Bring to a boil, then cover, reduce heat to low, and simmer for 17-20 minutes or until liquid is absorbed and rice is tender.
Remove from heat and allow to sit for five minutes. Fluff and then serve, topped with parsley and parmesan.
Easy Grilled Cheese and Tomato Sandwich
Olga Miltsova
Since I usually have some fresh tomatoes laying around, I love adding them to a grilled cheese sandwich to make it a little healthier. (Especially since I’m not a huge fan of tomato soup!) My kids prefer classic grilled cheese, but adding a side of fruits or veggies completes this easy and satisfying meal.
Ingredients:
- Havarti and Sharp Cheddar Cheese(or whatever cheese you prefer)
- Whole wheat bread or Gluten-Free 7-grain bread
- 1 tomato, thinly sliced
- Chopped, fresh basil (optional)
- Mayo
- Butter
Directions:
Heat a large skillet over medium-low heat.
Spread mayo onto sandwiches, place one slice of Havarti on one side and one slice of Cheddar on the other.
If using tomatoes and/or basil, place on one side of the sandwich.
Put a tbsp of butter in the pan and cook sandwich until it’s golden brown on one side, then flip and do the same for the other side. Once it’s a little crisp and the cheese is bubbly, your sandwich is done. Remove from heat and serve with some fruit, veggies, or leftover soup.
Easy Chicken Noodle Soup
rudisill
This is a super quick version of chicken soup with as little prep work as possible. The rotisserie chicken plus frozen veggies can save you lots of time, which is so nice when you’re not feeling well but really need some homemade soup!
Ingredients:
- 2 cups shredded rotisserie chicken (or two cooked chicken breasts, chopped or shredded)
- 2 cups frozen veggies
- 6 cups chicken stock
- 1 small can tomato sauce (optional-but it adds lots of flavor and color)
- 1 1/2 cups uncooked pasta (I use gluten-free rotini or penne)
- Salt and pepper to taste
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 ½ tsp oregano
- 1 ½ tsp basil (or a tablespoon of chopped, fresh basil if you have it)
Directions:
In a large pot, combine the broth, veggies, seasoning, and tomato sauce. Bring to a boil and simmer, uncovered for 10 minutes.
Add the pasta and shredded rotisserie chicken, and gently boil, partly covered, for 8-10 minutes or until pasta is cooked.
I hope these quick recipes bring you a little bit of comfort and relief this season when you’re the one sniffling, sneezing, and just trying to function.
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Read more of Maria’s contributions to AllMomDoes here.
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