This blog will serve as a collection of favorite recipes, submitted on a weekly basis, by the MoMs of The Bump Multiples forum. I hope that this will serve as a place us MoMs to find tried and true, easy, family meals!

Some are our own, while some are variations or spins on other recipes. Then again, some are straight up ripped off from somewhere, but we'll do our best to give credit where credit is due!

This blog is a work in progress, and also my first real attempt at blogging, so be patient with me as I learn the ropes, and compile all of your recipes. If you have any tips or advice to share along the way, please feel free to share them with me!

Hope you enjoy!

Wednesday, June 29, 2011

Vegetarian Stuffed Peppers

It's not Friday, but I made these for dinner tonight and had to share the recipe with you before I forgot it (I don't do well with writing recipes I create down).  I threw these together with leftovers from the fridge, so feel free to adapt it to fit your leftover usage needs. :)

Vegetarian Stuffed Peppers

4 Med bell peppers (peppers that stand on their own are helpful)
2 Cups cooked rice
1 can diced tomatoes with Italian seasoning (or use fresh if you have them)
3/4 c pasta sauce (alternatively you could use broth, soup, cream, etc...)
1 1/4c Italian Cheese Blend, divided
1/4 c panko bread crumbs (or whatever you have on hand)
2 Tbsp Olive Oil
handful of chopped parsley

1. Preheat oven to 350
2. Fill a pan with hot water and place it in the oven with a backing rack over it (this is what you'll use to seam the peppers)
3. Cut the tops off the peppers and clean out the seeds and membranes.  Cut a bit off the bottom if necessary to make them stand up nicely, but be careful not to have hols in the bottom or your filling and juices will come out.
4. Place peppers on the baking rack in the oven and let them steam for about 10 minutes until they feel like they have softened most of the way.
5.  Meanwhile, cook your rice and combine with the tomatoes, pasta sauce and 1 cup cheese.
6.  In a separate bowl,  combine bread crumbs, 1/4 cup cheese, chopped parsley and olive oil.  Stir to combine
7.  Remove peppers, baking rack and pan from the oven.  Spray a small pan with a bit pan spray and put the peppers in, and stuff them with the rice mixture and top with breadcrumbs.
8.  Bake for 30 minutes and enjoy!

Tuesday, June 28, 2011

Chicken Tortilla Soup

This recipe was submitted by SpinningJess on June 24th

Seems to be a soup theme!  Here's my favorite:  Chicken Tortilla Soup
3-4 boneless chicken breasts
3-4 cans chicken broth (or you can use bullion, whatever is easier)
1 can corn (drained)
1 can white hominy (drained)
1 large can diced tomatoes (do not drain)
2 jalepenos, diced
1 onion, diced
1 bell pepper (I usually use red/yellow/orange to get a good mix of color), diced
1/2 packet taco seasoning
I grill the chicken, usually season it with salt/pepper/garlic powder/onion powder.  Let it cool a bit and then chop into small pieces.  Combine everything else into crock pot and let cook for 6 hours or so.   Serve with tortilla chips/frito's and cheese on top.  Wonderful flavor, freezes well (for those of us having babies soon, it's great for a quick meal to pop in the microwave) and is pretty darn healthy!

Avocado and Black Bean Salsa

This recipe was submitted by atc282 on June 24th

This is perfect as a summertime appetizer, side dish, or a relish for any grilled meat! Super easy and great to serve if you're doing Mexican or are grilling out!!

Avacado & Black Bean Salsa
1-2 large fresh tomato(es) or 1 can diced tomatoes
1 Can Black Beans
1 large avacado
1/2 Can Corn
1/2 Lime, juiced
1 small red onion (optional)
1 bunch fresh cilantro (optional)
Seasonings: Cumin, Salt & Pepper

In a strainer, drain (if using canned) tomatoes, corn, and black beans. Chop and dice (if using fresh) tomatoes, avacados, red onion (optional). Combine all ingredients in bowl, and squeeze on the lime juice. Season to your liking with cumin, s&p. Add chopped cilantro to top before serving (optional).
Served best as an appetizer with blue corn tortilla chips! Another great addition is adding a handful of crumbled queso fresco or feta to the dip right before serving. 

Cheddar Veggie Soup

This recipe was submitted by Heather92708 on June 24th

I am seriously all about minimal preparation- this is a very easy meal to make.  It does make quite a bit, enough for leftovers the next day.

Cheddar Veggie Soup
3 cups chicken broth
1 package (16 ounces) frozen cauliflower, broccoli and carrot blend
1/2 cup chopped celery
1/2 cup chopped onion
2 cups Cheddar Cheese sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup (4 ounces) shredded cheddar cheese, optional

In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through.
Sprinkle with cheese if desired. Yield: 6 servings.

Friday, June 24, 2011

Summer Brie Pasta

This recipe was submitted by 123pcb on June 24th

Warning - NOT the healthiest of dishes, but unreal.

Summer Brie Pasta
I have no measurements for this, as it is all done by practice and taste, but I promise you will fall in love.
One wheel of brie cheese cut into cubed pieces about a quarter size
1 minced sweet vidalia onion - needs to be vidalia season (summer) because you want the onion to have more sweet than bitter.
1 -2 cups of cherry tomatoes, halved
2-3 cloves of minced garlic
1 tsp ground sea salt
TONS of basil. If you are buying it at the store, I use the whole package. If you are cutting it from your garden, it's about 10 large pieces.
Optional - Kalamata Olives
Your choice of great pasta - we find that fusili is the best because the brie melts into the nooks.
Dice the onion and garlic, place in a large bowl. Add the halved tomatoes and cubed brie cheese, add your fresh basil and ground sea salt (If you are using the olives, don't use as much salt). Cover the mixture in olive oil - I usually put enough olive oil to really, really coat everything. Wrap the bowl in saran wrap and let it marinate. I have marinated it anywhere from 30 minutes to 4 hours and it's always delicious.
Cook the pasta, drain, and then place pasta in the bowl with your marinated mix. Mix it together. Make sure to do this right away so the brie melts a little into the mixture. Really stir it to make sure there is brie spread throughout the pasta.
Add salt to taste.

Steak Salad

This recipe was submitted by Amanda21H on June24th

I feel bad for even calling this a "recipe" since it's so simple!  The dressing is really good, and DH will eat this happily for dinner even though it's salad.  I use olive oil on the steaks, and regular salt or grey salt as I don't always have fleur de sel.


  • 4 (2-inch-thick) filets mignons, tied (10 ounces each)
  • 2 tablespoons vegetable oil
  • 2 tablespoons fine fleur de sel
  • 2 tablespoons coarsely cracked black peppercorns
  • 1/2 cup good olive oil
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces baby arugula
  • 1 (4-ounce) chunk good Parmesan cheese


Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.

Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.

When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

Spinach Corn Enchiladas

This recipe was submitted by Sugarpie27 on June 24th
These Spinach corn enchiladas look kinda hard, but they're not. And they're super delicious! We adapted it from meatlessmondays.com.
4 tablespoons butter
1 cup yellow onion, chopped
1 cup yellow bell pepper, chopped
1 7oz can fire-roasted mild green chilis
1 10 oz package creamed spinach
1 ear fresh corn on the cob, kernels cut off 
For the sauce:
¼ cup flour
2 ½ cups veggie or chicken stock
1 cup low fat sour cream
1 cup jack cheese, grated

To complete the dish:
9 x 13 inch baking dish

8 6-inch tortillas
Preheat oven to 350 degrees.
Heat 1 tablespoon of butter in a large sauté pan over medium-high heat and cook onion and bell pepper until tender.
Add the corn and the spinach and season with salt and pepper to taste and sauté for 2-3 minutes. Transfer the veggie mixture to bowl, add mild chilis and mix.
In the same sauté pan, add 3 tablespoon butter over medium-high heat and allow to melt completely. Add flour to melted butter and whisk until the roux isn’t lumpy. Allow the roux to cook for 3-5 minutes, or until sauce has thickened slightly, stirring so it doesn’t burn. Add broth and stir for about 2-3 minutes, or until thick.
Take skillet off heat and add sour cream and ½ cup of the jack cheese. Stir to combine.
Add 1/2 cup of the sauce to the veggie mix.
Spray baking dish with cooking spray. Take one tortilla at a time and coat both sides with the sauce. Scoop approximately 1/4 cup of the veggie mix into each tortilla and roll them up.
Line them fold side down on the baking dish. Pour remaining sauce over prepared enchiladas and sprinkle the remaining jack cheese over the top. Bake for 30 minutes or until bubbly and a little golden.

Quinoa Stuffed Peppers

This recipe was submitted by Kristen61607 on June 24

Quinoa Stuffed Peppers
Adapted from The Kitchen Sink

1/2 cup quinoa, rinsed
1 cup low sodium chicken stock (or vegetable stock to make it veg.)
1 bell pepper, halved and seeded
2 green onions, sliced
1 clove garlic, minced
1/2 cup cannellini beans
1 small shallot, minced
1 tomato, diced
Aprox. 2 tbsp grated cheese (I used mozzarella)

Preheat oven to 350. Coat a small baking dish with cooking spray. Split the peppers in half and clean them out; place them in the baking dish. Roast for 20 minutes.
Bring the chicken stock to a boil in a small saucepan. Add quinoa and reduce heat and cook until the broth is absorbed, stirring occasionally. During the last minute or two of cooking, add green onion, shallot and garlic to the quinoa.
In a medium bowl add tomatoes, beans and cooked quinoa. Mix together gently.
Stuff quinoa mixture into par-roasted peppers. Top with grated cheese and bake for about 15 minutes or until cheese is completely melted. Serve hot.

White Chicken Chili

This recipe was submitted by AlishaMay on June 24

This recipe is a favorite of mine and the recipe is often requested.  It's a simple delicious crockpot standby.

White Chicken Chili

1.5 pounds boneless skinless chicken breasts (if I want to make this quickly I'll pick up a roasted chicken from the deli and shred it)
2 (15oz) cans great northern beans (or any white beans you prefer)
1 (15oz) can corn
1 envelope taco seasonings
1 (4.5oz) can chopped green chilies
1 (10.75) can cream of chicken soup
1 (14oz) can chicken broth
1.  Place chicken in the crockpot and top with beans and corn
 2.  In a medium bowl, combine the remaining ingredients and pour over chicken
3.  Cover and cook on low 8-10 hours
4.  Shred chicken and stir the mixture to combine

Saturday, June 18, 2011

BBQ Casserole

This recipe was submitted by atc282 on June 18th

his casserole has become a favorite in our house b/c it's super easy to prepare and makes for great leftovers!
BBQ Casserole Recipe
1 pound ground turkey
1/2 large onion, diced
1/2 green bell pepper, seeded and diced
1/2 (10 oz.) can whole kernel corn, drained
1/4 cup barbeque sauce
1/2 (14.5 oz.) can diced tomatoes, drained
1-1/2 (8.5 oz.) packages corn bread mix

  1. Preheat the oven to 400 degrees 
  2. Crumble the ground turkey into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the mixture in an even layer in a 9x13 inch baking dish.
  3. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the turkey mixture.
  4. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown!

Applle Dumplings

This recipe was submitted by jamie217 on June18th

This is a super easy, amazing dessert from the Pioneer Woman

Apple Dumplings

Added on July 12, 2009 in Desserts
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings 6 Difficulty Easy


  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-½ cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Grilled Tuna Rolls

This recipe was submitted by ProwdMommy on June 18th

I made this on Thursday.  It is so easy and taste so good. 


  • Good olive oil
  • 1 pound very fresh tuna steak, 1-inch thick
  • Kosher salt and freshly ground black pepper
  • 1 lime, zest grated
  • 3 tablespoons freshly squeezed lime juice (2 limes)
  • 1/2 teaspoon wasabi powder
  • 1 teaspoon soy sauce
  • 5 dashes hot sauce (recommended: Tabasco)
  • 1 firm, ripe Hass avocado, medium-diced
  • 1/4 red onion, chopped
  • 1 tablespoon minced scallion, white and green parts
  • 1 tablespoon toasted sesame seeds
  • 9 hot dog rolls, grilled or toasted
  • 1 bunch baby arugula, washed and spun dry


Heat a charcoal grill with hot coals. Brush the grill with oil.

Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes.

(If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.)

For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.

Big Easy Shrimp

This recipe was submitted by shelley-bean on June 18th

I tried this recipe this week and it was a big hit!  I doubled the recipe, had it over brown rice, and it lasted a dinner for DH and I, and 2 lunches for me!  It's a recipe from South Beach Diet, so no guilt.
The Big Easy Shrimp


  • 2 strips turkey bacon or Canadian bacon
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 celery stalk
  • 1 clove garlic, minced
  • 1 can (16 ounces) chopped tomatoes with juice
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot-pepper sauce
  • 1 pound medium shrimp, peeled and deveined


  1. Cook the bacon in a large nonstick skillet over medium heat until crisp. Place on a paper towel–lined plate. Crumble when cool. Leave any drippings in the skillet.
  2. In the skillet, over medium heat, cook the onion, bell pepper, and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 5 minutes, or until the shrimp turn pink. Remove and discard the bay leaf before serving.

Coconut Encrusted Salmon with Blueberry Citrus Sauce

This recipe was submitted by Kristen61607 on June 18th

Coconut Encrusted Salmon with Blueberry Citrus Sauce
One of "my" recreations from a restaurant meal! 
For the salmon:
1-2 skinless salmon filets
1/3 cup all purpose flour
1 egg
1-2 tbsp skim milk
1/3 cup plain panko bread crumbs
1/3 (or more) cup sweetened coconut flakes
kosher salt
freshly ground pepper

For the Blueberry Citrus Sauce:
1 hand full of blueberries (about 1/2 cup)
1-2 tsp. freshly squeezed lime juice
1 tbsp. sweetened coconut flakes
1 tsp granulated sugar

Preheat oven to 425 degrees and spray a baking dish with nonstick olive oil spray. Season both sides of salmon with salt and pepper and set aside. Set up a breading station: on one plate, add flour; in a small bowl, whisk together egg and milk; and on another plate add panko and coconut. Using your fingers, mix panko and coconut together until coconut is evenly distributed amongst panko.

Press salmon into flour until completely coated, then dip into egg mixture, then dredge in panko coconut mixture. Press panko mixture into salmon until well coated on all sides. Place filet(s) in prepared baking dish and sprinkle the top of the filet with any extra panko/coconut that didn't get used. Spray the top of the filet with non-stick olive oil spray and place in oven for about 20 minutes. Check the filet after about 10-15 minutes to make sure the coconut isn't burning. If it is, cover the baking dish loosely with foil.

While salmon is baking, make blueberry citrus sauce. In a small blender (I use the magic bullet blender), add blueberries, coconut, sugar and lime juice and blend until smooth. Taste the sauce after it's blended and add more lime juice or sugar to taste.

Serve the fish hot with blueberry citrus sauce.

Read more: http://lepetitpierogi.blogspot.com/2010/03/coconut-encrusted-salmon-with-blueberry.html#ixzz1PdTbuhVq

Strawberry Bruchetta

This recipe was submitted by 2shihtzus on June 18th

I made this strawberry bruschetta this week and it was SO good.  I did all of the components the night before and then my husband and I each took it for lunch.  I wasn't sure if my husband would like it but he loved it, we both love the heck out of some goat cheese though.  It was so good and it was surprisingly filling so it was a perfect lunch (and it was nice to have something sort of different for lunch) but it could also be a really nice appetizer for a summer party or something.  Here's the link:

Strawberry Bruschetta
Printer-Friendly Version
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette, sliced on a bias
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper
Combine the  strawberries and sugar in a small bowl; toss to combine.  Let the berries macerate for about 30 minutes so that they begin to release their juices.  Spread a thin layer of goat cheese on top of each baguette slice.  Top each slice with spoonfuls of the strawberry mixture.  Drizzle lightly with olive oil and balsamic vinegar.  Top each slice with the basil leaves and cracked pepper, to taste.

Salted Brown Butter Crispy Treats

This recipe was posted by AlishaMay on June18th

I made a pan of these today, and I'm certain we'll be making at least one more by the end of this weekend  A new take, on an old favorite from the Smitten Kitchen

Salted Brown Butter Crispy Treats
What’s different about these? Oh, just a bit more (coughdouble) butter which you toast until it’s brown and nutty and help along with some coarse salt, just minor things. But it changes everything.
Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares and get ready to make new friends.

Friday, June 10, 2011

Special K Chicken

This recipe was submitted on June 10th by atc282

Special K Chicken
2 cups crushed special K cereal
4 large chicken breasts (uncooked)

1 small container sour cream (or plain Greek yogurt)
3 Tbsp. melted margarine
Seasonings: salt, pepper, garlic powder
Preheat oven to 350 degrees. Sprinkle chicken breasts first with seasonings (however much or little you prefer). Then coat in sour cream or Greek yogurt. Dredge/cover the coated chicken in the crushed Special K until covered liberally on both sides. Place chicken in greased glass baking pan. Pour melted margarine over chicken breasts. Cover with foil and bake for 1 hour.

Vegetarian Chili

This recipe was submitted on June 10th by jamie217

 I got this off a blog a couple yrs ago, it's easy, healty and so good!  I usually double it!
Vegetarian Chili
serves 6-8
1 tbsp olive oil
1 medium onion, chopped
3 medium carrots, chopped
4 cloves garlic, diced
1 large yellow bell pepper, chopped
2 jalapeno peppers, seeds removed, diced
2 celery stalks, chopped
2 tbsp chili powder
28 oz can crushed tomatoes with basil*
14 oz can black beans*
14 oz can kidney beans*
1 cup corn kernels
1 tsp ground cumin
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
2 tsp kosher salt
1/2 cup bulgur wheat
1/4 cup balsamic vinegar
Heat oil in a large pot. Add onions, carrots and garlic; sauté until onions are translucent, about 5 minutes. Add yellow pepper, jalapenos, celery and chili powder; cook another 10 minutes. Add tomatoes, beans (with liquid), corn, salt and spices. Bring to a boil. Cover, lower heat, and simmer for 20 minutes. Stir in bulgur wheat. Cover and simmer at least 30 minutes (I usually let everything simmer for a couple of hours to let the flavors really develop, but it’s okay to take it off when the veggies and bulgur are soft), stirring occasionally to prevent sticking. Just as you’re taking the chili off the heat, stir in the balsamic vinegar.

Black Bean Burgers

This recipe was submitted on June 10th by kristen61607

This recipe, and many others can be found on kirsten61607's blog: http://lepetitpierogi.blogspot.com/


1 can low-sodium black beans, drained and rinsed well
1/4 medium yellow onion, minced well
1 large clove garlic, minced
1 medium carrot, shredded finely
1 egg
1/4 c. herbed bread crumbs
1 sprig thyme, chopped
3 green onions, green parts only, chopped finely

Preheat oven to 350 degrees and line baking sheet with parchment. Using a fine meshed sieve over the sink, add shredded carrots and press out all moisture using your fingers. Then in a large bowl combine all ingredients and mash well with a potato masher.

Using hands (if mixture is relatively goopy, don't worry), place bun-sized patties onto baking sheet. Put into oven and bake for 25-30 minutes, or until edges have crisped up and burgers are cooked through. Remove from oven and serve on a fresh roll with nice thick tomato slices and fresh lettuce.

Peanut Butter Cup Cookies

This recipe was submitted on June 10th by cashandjack

You need:
Pillsbury peanut butter cookies in the refrigerated section the kind that comes in the squares.
Reese's peanut butter cups, the little kind that come in the foil, not the mini's.
You take the cookie squares and cut each one in half and roll it into a ball and stick it into a greased mini-muffin pan. It should make 24 balls. Then you bake it in the oven using the package directions for head and use the minimum cooking time, usually 9 minutes.
When they are done take them out of the oven and start to unwrap the peanut butter cups. When the cookies are cool but not too cool and they are still in the pan push the peanut butter cup into the center of each cookie. After they have cooled completely take them out and enjoy.
I can have these made in about 20 minutes and that includes baking time and they are usually gone in less than 2 days.

Chile Rice

This recipe was submitted on June 10th by ougrad1

Chile Rice-
Boil two boil in bag rice packets in chicken broth according to package directions.
When rice is cooked, place it in a bowl and add one can chopped green chiles, sour cream (amt is up to you), and a cup of monterey jack cheese.  Mix it up and place in a casserole dish coated with nonstick spray.  Top with monterey jack and cheddar cheese.  Bake at 350 until warmed through and bubbly.

Mexican Chicken

This recipe was submitted on June 10th by ougrad1

Mexican Chicken-
Coat chicken with a tad of EVOO and sprinkle with taco seasoning packet.
In a bowl mix cream of celery soup, one can ofchopped black olives,  on can chopped green chiles, small jar of pimentos, and a cup of shredded monterey jack cheese.
Pour the soup mixture over the chicken coated in taco seasoning and bake until chicken is dine (350 degrees for about 35-45 minutes).

Taco Soup

This recipe was submitted on June 10th by heather92708

I LOVE using my crockpot, so I try to use it 1-2x/wk for easy meals.
This recipe was found at crockpot365.blogspot.com

Taco Soup
 2 cans of kindey beans
2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes
--1 can tomatoes and chiles
--1 packet taco seasoning (if you are gluten free, stick to McCormick)
--1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.

The Directions:
brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
cover and cook on low for 8-10 hours or on high for 4-5.
I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
Stir well, and serve with a handful of shredded cheese and a dollop of sour cream

Panko Crusted Salmon

This recipe was submitted on June 10th by Amanda31H

I made this for dinner last night- it's my latest go-to recipe.  I use whole wheat Panko so it's a bit healthier, and you can use olive oil or nonstick cooking spray instead of oil to cut back on the calories.
My girls love this!!
Panko Crusted Salmon
2/3 cup Panko
2 tbsp minced parsley
1 tsp lemon zest
Salt and pepper
Olive oil
4 (6 to 8 oz) salmon fillets, skin on
2 tbsp dijon mustard (I use a little more than this)
2 tbsp vegetable oil
Lemon wedges, for serving
Preheat oven to 425 degrees.
In small bowl mix panko, parsley, zest, 1/2 tsp salt, 1/2 tsp pepper, and olive oil.  Stir until crumbs are evenly coated.
Place salmon skin side down on a board.  Generously brush tops of filets with dijon mustard.  Press panko mixture thickly on toop of mustard on each filet.  (mustard helps the panko stick)
Heat vegetable oil over medium high heat in a 12 inch cast iron skillet or heavy ovenproof skillet.  When the oil is very hot, add the filets, skin side down and sear for 3-4 minutes, without turning to brown the skin.
Transfer the pan to a hot oven for 7-15 minutes (depends on how thick filets are) until the salmon is cooked through (should be opaque).

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

This recipe was submitted on June 10th by srh08.05.06

Also, another great one that is time consuming, but it makes a ton so we have plenty of leftovers.  I just buy arribbiata sauce from the store rather than making my own:



  • 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 pound ground turkey
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley


5 cups Arrabbiata Sauce, recipe follows
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Fiesta Chicken Pasta

 This recipe was submitted on June 10th by srh08.05.06

I may have posted this one awhile back when someone asked about recipes.  It's really good and quick too.  I don't necessarily use Kraft products for everything (such as the sour cream and salsa):


What You Need

2 cups rotini pasta, uncooked
1 Tbsp.  oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2   red peppers, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp.  chili powder
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Cheddar Cheese

Make It

COOK pasta as directed on package. MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream. DRAIN pasta. Toss with chicken mixture. Sprinkle with cheese.

Healthy Lasagna

This recipe was submitted on June 10th by 2shihtzus

I don't have any actual recipes right nearby but I made a good healthy lasagna this week that I thought was good.  I browned ground turkey and garlic and when the turkey was just about browned, I added in one box of defrosted frozen chopped spinach and let it cook with the turkey for a few minutes.  I then made a lasagna with whole wheat noodles, the turkey/spinach filling, low fat ricotta cheese mixture (I used about half of a 16 ounce container and mixed it with an egg, salt, pepper and some italian seasoning) and of course tomato sauce (I just used store bought).
I covered it with foil and cooked it on 350 for about 45 minutes.  I thought it was really good and my boys could not get enough of it!

Lentil Bolognese

This recipe was submitted on June 10th by blondek8

I made this last night and even my red meat and potatoes-eating husband liked it. I LOVED it. It made lots and I had leftovers for lunch today. You can make it vegan and/or gluten-free by removing the milk and/or substituting the whole wheat pasta for brown rice pasta. I didn't use the fennel or the white wine vinegar -- didn't have either of those kicking around. I used apple cider vinegar instead -- haha.

Lentil Bolognese
2 tsp olive oil
1 medium onion, diced small ( 1 cup)
1 medium carrot, peeled and diced small (1 cup)
2 small celery stalks, diced small (1/2 cup)
1 small fennel bulb, diced small (1 ½ cups)
4 cloves garlic, minced
2 tbsp white wine vinegar
2 cups low-sodium vegetable broth
1 cup green lentils
2 tsp dried oregano
2 tsp dried parsley
1 tsp dried basil
8 oz. wide whole-wheat pasta noodles such as linguine, fettucini, tagliatelle or rigatoni
½ cup low-fat milk
¼ tsp sea salt
½ tsp fresh ground black pepper
ONE: In a large Dutch oven or saucepot, heat oil on medium-high. Add onion, carrot, celery, fennel and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley and basil. Reduce heat to medium and simmer, partially uncovered, for 45 minutes, stirring occasionally.
TWO: Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.
THREE: Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper. Divide pasta among 4 bowls and top each with about 1 ½ cups of bolognese.

Banana Coconut Muffins

This recipe was submitted on June 10 by 123pcb

Muffins have been my go to pregnancy snack, especially when dealing with nausea. I try to make them healthy, but that doesn't always work...here is a recipe I tried a while ago and it is delicious. Banana Coconut Muffins  - Coconut has been a number one craving for me.

The recipe can also be viewed on 123pcb's blog with lovely photos of her cooking assistant ;)

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 very ripe bananas, mashed (3/4 cup)
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 3/4 cup sweetened flaked coconut
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbs coconut milk
How I changed the recipe - I added cardamom and coconut milk to the recipe. I think this made the recipe.
Preheat the oven to 375. Mix bananas, sugar, egg, vanilla, butter and coconut milk in a mixer. Then fold in the sifted flour, baking soda, salt and spices. Last, fold in a 1/2 cup of coconut. Used lined muffin tins, sprinkle with remaining coconut and bake for 25 minutes. Let it cool for five before you burn your mouth off tasting the deliciousness. Good luck with that wait. I still can't say the word Yes without is sounding like Yeth thanks to my patience that only let me wait 2 minutes to try them.

I mashed the bananas up. I do this with banana bread too so that you don't have to over mix the batter to get all the banana mashed up.

Cuban Sloppy Joes

This recipe was submitted on June 10th by monkski

My absolute favorite thing is my adaptation of Rachael Ray's cuban sloppy joes. Her recipe took too long, so I shortened it up and I don't notice a difference in the taste. Plus, I don't know any measurements since I've made it so often....I just throw stuff in. So I will take a guess, but if you make this, just do a few taste tests here and there and decide if you need more of something.
 1 pound of ground turkey or beef
1 can of beans - I usually use black
1 can of diced tomatoes (including juice) - 16 oz
I small can of tomato sauce (8 oz)
diced onions
chopped green olives
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon lemon juice
2 tablespoons of McCormicks Grill seasoning (I use a palmful)
4-5 cloves of garlic - minced
shredded cheddar cheese
diced dill pickles

brown the meat and sautee the onions and garlic at the same time. dump all the other ingredients in (except the green olives) and cook till hot. You can let it simmer awhile if you need to thicken it up at all. throw in the diced olives near the end.
Sometimes I just put the meat over a salad, noodles or spaghetti squash and other times on a bun. Top with cheddar and pickles.

Lasagna Rolls

This recipe was submitted on June 10th by krwys10

Well I like lasagna, but it is so time consuming, so we do lasgna rolls.  I am not able to get the exact recipe, so the amounts may be a little off...

1lb ground hamburger or sausage
1-2 pkg cream cheese
1 c grated parmesan
spaghetti seasonings to taste (packets or mix your own)
1 package lasagna noodles
1 large can spaghetti sauce
mozzerella cheese.
cook noodles, brown meat, mix meat/seasoning/cream cheese and parm.
roll mix in noodles, top with sauce and finish with mozz cheese.
cook at 350 for 20-25 minutes and enjoy.

Tater Tot Casserole

This recipe was submitted on June 10th by ksiana

Tater Tot Cassarole
2 lbs groung meat (beef, buffalo, etc.)
2 cans cream of mushroom soup
half bag of mixed veggies (more if desired)
bag of tater tots
shreaded cheese
Brown meat, drain grease, put into bowel for easy mixing. Add both cans of cream of mushroom soup and veggies, stir. Dump all mixture into a cassarole dish, put shreaded cheese on top. Put tater tots on top of cheese in a neat and orderly way so that each spoonful dished out has tater tots. Put into oven uncovered at 350 degrees for 35 minutes.
So good and so easy when you have other stuff (or kids) going on.

Jam Filled Strawberry Chocolate Chip Scones

I found this recipe on Once A Month Mom and had to try it!  I made a slight variation based on one of the comments from the site, and turned it into a jam filled scone.  I hope you enjoy it as much as I have!

View the original recipe here

  • 1 1/2 Cups All purpose flour
  • 2 Tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 Tablespoons butter
  • 1 large egg yolk
  • ½ cup buttermilk,  (can be made with 1/2 tsp lemon juice and 1/2 c milk)
  • ½ cup strawberries,chopped
  • ½ cup chocolate chips
  • 2 Tbsp Strawberry Jam or Preserves
1)   Preheat oven to 425 and cover a baking sheet with parchment paper
2)   In a large bowl sift together all of the dry ingredients. Cut in butter with a pastry blender, until it resembles a coarse meal.
3)  In a smaller bowl whisk together egg yolk and buttermilk. Add wet ingredients into dry ingredients and stir until dough starts to pull together.
4)   Fold in chocolate chips and strawberries and roll out onto a floured surface.
5)   Pat dough into a large square  and spread jam or preserves evenly over dough.  Fold dough in have so that jam is in the middle of the dough.  Pat into a large square, and cut into squares again, then triangles
6)   Place triangles on cookie sheet and place in oven and bake for 12-15 minutes
7)   Once cooled place in sandwich bags, or all in gallon bag.
8)   To serve: Reheat in microwave or toaster oven.

These freeze easily, and thaw nicely in the microwave.


This blog will serve as a collection of favorite recipes, submitted on a weekly basis, by the MoMs of The Bump Multiples forum.  I hope that this will serve as a place us MoMs to find tried and true, easy, family meals!

Some are our own, while some are variations or spins on other recipes.  Then again, some are straight up ripped off from somewhere, but we'll do our best to give credit where credit is due!

This blog is a work in progress, and also my first real attempt at blogging, so be patient with me as I learn the ropes, and compile all of your recipes.  If you have any tips or advice to share along the way, please feel free to share them with me!

Hope you enjoy!