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That’s a statement I hear from a lot of

moms in the corporate world, and one

that has popped out of my mouth many

times as well. But the truth is, you don’t

have to be employed to be too busy to

cook!

Or, perhaps your challenge is that you

just don’t enjoy the meal planning pro-

cess. Or making the shopping list. Or

maybe you just need a nap. I know I

could use a nap! :-)

Whatever your situation, this little book

might come in really handy for you from

time to time. It provides you with seven

nights of dinner entree recipes and sug-

gestions for side dishes, plus a compre-

hensive shopping list. So, if you want to

take a week off from trying to come up

with a meal plan yourself, this book is

perfect for you!

You can even rotate in this whole plan

once a month or every six weeks to give

yourself a recurring vacation from meal

planning.

I picked out some of my family’s favorite

dishes that are easy to prepare for this e-

cookbook. They are laid out by day, from

Monday to Sunday, but of course you

can pick and choose which ones you

want to use and change

up the days to suit your

schedule. And if one of

the dishes is a huge hit in

your household, you will

have the recipe handy to

come back to again and

again.

At the end of the book, I

included two bonus des-

sert recipes, so you can

indulge in some sweet

treats during the week

Introduction

I’M TOO BUSY TO COOK!

as well. Your family will be delighted with

these low-effort and delicious goodies. It

always warms my heart when I bring out

dessert and see the excited looks on eve-

ryone's faces!

I would love to hear any feedback on this

book or suggestions for future books.

Your input and ideas would be most

helpful. And feel free to poke around my

website for more quick and easy family

recipes, or connect with me on social

media!

DizzyBusyandHungry.com

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Credits Many thanks to my husband, Greg, and

my two hungry young men, Nathan and

Ben, who have helped me test recipes,

and also waited patiently for dinner

more times than I can count while I took

just ‘a few more pictures.’ You guys

mean the world to me!

And a HUGE thanks to my amazing sis-

ter, Wendy, who proofread and edited

this book for me to make sure that it

looked and sounded good for you!

2 Busy 2 Cook | 3

Monday

Ingredients:

• 4 medium potatoes (russet, white,

and red are all good choices, no need

to peel), cut into approximately ¾

inch cubes

• 1 tablespoon garlic, minced

• 1 and ½ tablespoons olive oil

• ⅛ teaspoon salt

• ⅛ teaspoon pepper

• 1 and ½ pounds boneless skinless

chicken (breasts or thighs)

• ¾ cup shredded mozzarella cheese

CHICKEN AND POTATO BAKE

Potatoes tossed in garlic and olive oil and baked to a

golden brown with tender, juicy chicken thighs. A

family favorite!

Serves: 6 Prep Time: 10 minutes Cook Time: 40 minutes

Directions: Preheat oven to 425 degrees F (220 degrees C). Place the potato cubes in a large bowl. Add the garlic, olive oil, salt, and pepper, and toss to coat. Spray a large (9x13) baking dish with non-stick spray. Spread potato mixture in dish and bake about 15 minutes. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper. Bake 20-25 minutes, until chicken is cooked and potatoes are browned. Sprinkle the mozzarella cheese over the top, re-turn to the oven, and bake for a few more minutes to melt the cheese.

Side dish suggestion: Steamed broccoli seasoned

with butter, salt, and pepper.

2 Busy 2 Cook | 4

Tuesday

Ingredients:

• 1 large eggplant

• 2 apples

• 1 tablespoon olive oil

• 2 tablespoons butter

• 2 cups fresh baby spinach

• 2 cups shredded Monterey Jack

cheese

• 8 whole grain tortillas

• 1 teaspoon nutmeg, divided

Cheesy EGGPLANT APPLE QUESADILLAS

Savory eggplant, tart apple, and melted cheese

stuffed between two crispy whole grain tortillas!

Serves: 4 Prep Time: 10 minutes Cook Time: 15 minutes

Directions:

Preheat oven to 350 degrees F (175 degrees C). Core the apples and slice into rounds about ½

inch thick (use a mandolin or food processor if you have one). Slice the eggplant into rounds about ½ inch thick. Heat the olive oil and butter in a large skillet over medium-high heat. Add the eggplant and apple and cook about 5 minutes until softened (you can do this in 2 batches if your skillet isn’t large enough to cook it all at once). Set aside. Butter one side of a tortilla and place butter side down on a baking sheet. Repeat with 3 addition-al tortillas. Distribute the apples, eggplant, spinach, and cheese among the 4 tortillas. Sprinkle each with ¼ teaspoon nutmeg. Butter each of the remaining 4 tortillas on one side, and place on top of the quesadillas, butter side up. Bake for 5 minutes, flip, and bake another 5 minutes, until the cheese is melted. Then cut each quesadilla into quarters and serve.

Side dish suggestion: Sauteed green beans

drizzled with a little olive oil and tossed with

almonds.

2 Busy 2 Cook | 7

Wednesday CREAMY RICE AND SHRIMP

So creamy and delicious, this dish makes a great

meal without spending a huge amount of time or

energy in the kitchen!

Serves: 4 Prep Time: 10 minutes Cook Time: 20 minutes

Directions: Saute the olive oil, onion, and garlic until the onion is translucent. Add the rice and mix with the other ingredients for about 2 minutes. Add the white wine and stir for a minute or two. Add the water and Better Than Bouillon and bring to a boil. Add the seafood (OK if it is still frozen) and mix. Reduce heat and simmer about 20 minutes. Add chopped tomato, butter, half and half, and Parmesan cheese. Garnish with chopped scallions (if desired) and serve.

Side dish suggestion: Trimmed fresh Brussels

sprouts, halved, drizzled with olive oil and

sprinkled with garlic salt, and roasted

(425 degrees F for about 25 minutes).

2 Busy 2 Cook | 8

Ingredients:

• 1 tablespoon olive oil

• ½ yellow onion, chopped

• 2 teaspoons garlic, minced

• 1 cup white rice, uncooked

• ½ cup white wine

• 2 ½ cups water

• 3 teaspoons Better Than Bouillon Fish

Base

• 1 pound shrimp (fresh or frozen)

• 1 medium tomato, chopped

• 1 tablespoon butter

• ¼ cup half and half

• ¼ cup grated Parmesan cheese

• 2 tablespoons chopped scallions

(optional)

Thursday

Ingredients:

• 1 and ½ pounds boneless, skinless

chicken thighs (you can substitute

chicken breasts if you prefer)

• 2 (10.75 ounce) cans condensed

cream of chicken soup

• ¾ cup milk

• ¼ cup marsala wine (optional, just add

more milk if you don’t have this on

hand)

• ¾ cup frozen chopped onion (can use

fresh onion if you have time to chop!)

• 1 (6 ounce) package long grain and

wild rice with seasoning packet (I use

Uncle Ben’s Original Recipe)

SLOW COOKER CHICKEN AND WILD RICE

It doesn’t get any easier than this, and yet this dish

is a total family-pleaser!

Serves: 6 Prep Time: 5 minutes Cook Time: 6 hours

Directions: Place all ingredients in the crock pot (including the seasoning packet from the rice mix). Mix well. Cook on low 6-8 hours.

Side dish suggestion: Raw cauliflower and broccoli

florets with dressing for dipping.

2 Busy 2 Cook | 11

Friday

Ingredients:

• 16 ounces whole wheat pizza dough

(or your favorite)

• Flour

• 1 cup pizza sauce

• 1 and ½ cups shredded mozzarella,

divided (more if you like your pizza

really cheesy)

• 20 pieces turkey pepperoni (or what-

ever toppings you like)

• ¼ cup chopped basil for garnish

(optional)

EASY PAN PIZZA

DIY pan pizza is easy, delicious, and healthier than

take-out or delivery!

Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes

Directions: Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 baking pan lightly with non-stick spray. Using the flour to prevent sticking, roll out the dough in to a rough rectangle shape, about 10x14 inches. Place the dough in the baking pan, pressing the excess up the sides of the pan. Sprinkle about ¼ cup of the mozzarella cheese over the dough. Top with sauce and spread evenly. Sprinkle the remaining mozzarella cheese. Distribute the pepperoni on top. Bake for 15 minutes until cheese is melted and bubbly. Top with chopped basil before serving.

Side dish suggestion: Salad with shredded carrots,

sliced cucumbers, and tomatoes.

2 Busy 2 Cook | 12

Saturday

Ingredients:

• 1 (20 ounce) package refrigerated

cheese tortellini

• 1 tablespoon olive oil

• 1 and ½ teaspoons smoked paprika

• ¼ teaspoon crushed red pepper

• 1 cup halved grape tomatoes

• Fresh Parmesan cheese (optional)

Spicy Skillet TORTELLINI

Lightly browned cheese tortellini and tomatoes

sauteed with red pepper flakes and topped with

freshly grated Parmesan cheese.

Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes

Directions: Boil water, then add the tortellini and cook for about 5 minutes. Drain and set aside. Heat the olive oil with the paprika and crushed red pepper. Add the tortellini and saute until the pasta is coated and has slightly browned, about 5-6 minutes. Add tomatoes and heat for about 2 more minutes. Serve with freshly grated Parmesan cheese if desired.

Side dish suggestion: Asparagus tossed with olive oil

and garlic salt and roasted (425 degrees F for about

20 minutes).

2 Busy 2 Cook | 15

Sunday

Ingredients:

• 4 tablespoons lime juice

• 1 and ½ tablespoons ground cumin

• 1 and ½ tablespoons paprika

• 2 and ½ teaspoons garlic, minced

• 1 and ½ teaspoons salt

• 1 and ½ teaspoons pepper

• 2 pounds tilapia fillets, cut into bite-

sized pieces (can be frozen)

• 1 tablespoon olive oil

• 1 large onion, chopped

• 3 large bell peppers, sliced into 2-inch

strips

• 1 (14 ounce) can diced tomatoes,

drained

• 1 (14 ounce) can coconut milk

• Handful fresh cilantro, chopped

BRAZILIAN FISH STEW

Flavorful stew with marinated tilapia, bell peppers,

tomatoes, and onions in a coconut milk broth.

Serves: 6 Prep Time: 20 minutes Cook Time: 25 minutes

Directions: Combine the lime juice, cumin, paprika, garlic, salt, and pepper in a large bowl. Add in the ti-lapia and mix until coated. Cover and place in the refrigerator to marinate for 20 minutes or longer. (You can do this step the night before to save time the next day!) Heat the olive oil in a large skillet or casserole over medium-high heat. Add the onions and cook until they begin to soften, about 3 minutes. Add the pepper strips, tomatoes, and marinat-ed tilapia. Pour the coconut milk over everything, cover, and simmer about 20 minutes, stirring occasion-ally. In the last few minutes, stir in the cilantro. When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve.

Side dish suggestion: Crusty Italian bread with

butter and a side salad.

2 Busy 2 Cook | 16

Dessert

Ingredients:

• 2 cups miniature marshmallows

• 16 ounces fat free vanilla yogurt (I

used Greek yogurt)

• 1 (8 ounce) tub whipped topping (I

used the light version)

• 1 (11.2 ounce) package no-bake

cheesecake mix with graham cracker

crumbs

• 2 cups sliced strawberries

• 2 cups blueberries

• Fresh basil leaves for garnish

(optional)

BERRY DELICIOUS CHEESECAKE FLUFF

Easy and delicious dessert that tastes just like

cheesecake. Perfect for a crowd!

Serves: 12 Prep Time: 10 minutes Cook Time: N/A

Directions: In a large bowl, mix all ingredients except the graham cracker crumbs. Store covered in the refrigerator. When serving, sprinkle each individual serving with graham cracker crumbs. Garnish with fresh basil leaves if desired.

Serving suggestion: Place the graham cracker

crumbs in a little bowl on the side so people can

sprinkle their own. That way they won’t get soggy!

2 Busy 2 Cook | 19

Dessert

Ingredients:

• 2 (16.3 ounce) tubes of refrigerated

biscuit dough

• ¼ cup sugar

• 1 and ½ tablespoons unsweetened co-

coa powder

• 1 cup crushed pretzels

• 1 and ½ cups milk chocolate chips

• ½ cup butter, melted

CHOCOLATE PRETZEL MONKEY BREAD

Chocolatey and crunchy, sweet and salty, Chocolate

Pretzel Monkey Bread is fun to eat and a delicious

dessert!

Serves: 10 Prep Time: 10 minutes Cook Time: 30 minutes

Directions: Preheat the oven to 350 degrees F (175 degrees C). Spray a Bundt pan with non-stick baking spray. Separate the biscuits and cut each one into quarters. Place the sugar and cocoa in a large zippered plastic bag and shake to combine. Add the bis-cuit quarters into the zippered bag, and shake to coat. Add about half of the biscuit quarters to the Bundt pan. Distribute about half of the pretzels and chocolate chips on top. Pour half of the but-ter over the pretzels and chocolate chips. Add the remaining biscuit quarters. Distribute the remaining pretzels and chocolate chips on top. Pour the rest of the butter over the pretzels and chocolate chips. Bake for 30-35 minutes.

Serving suggestion: Sprinkle with confectioners

sugar and drizzle with chocolate sauce for a

delectably sweet treat!

2 Busy 2 Cook | 20

Produce 4 medium potatoes

Garlic

1 large eggplant

2 apples

6 to 10 ounces baby spinach

3 onions

1 medium tomato

1 bunch scallions

1 bunch fresh basil

1 package grape tomatoes

2 limes

3 large bell peppers

1 bunch fresh cilantro

Dairy 16 ounces shredded mozzarella

Butter

16 ounces shredded Monterey Jack cheese

Half and half

Parmesan cheese

Milk

Meat/Seafood 3 pounds boneless, skinless chicken breasts or

thighs

1 pound shrimp

Turkey pepperoni

2 pounds tilapia or other mild white fish

Bread/Grains 8 whole grain tortillas

White rice

16 ounce whole grain pizza dough

Packaged/Canned Better Than Bouillon Fish Base

Long grain and wild rice with seasoning (like

Uncle Ben’s)

2 (10 ounce) cans condensed cream of chicken

soup

1 can (or jar) pizza sauce

20 ounce package refrigerated cheese tortellini

14 ounce can diced tomatoes

14 ounce can coconut milk

Spices/Oils Olive oil

Salt

Pepper

Nutmeg

Smoked paprika

Crushed red pepper flakes

Ground cumin

Paprika

Other White wine

Marsala wine

Grocery List

2 Busy 2 Cook | 23

Kristin is a corporate team manager by day,

and food blogger by night. That is, when

she isn’t managing the household, driving

all over creation in tending to her two

young adult boys, or digging out from the

mounds of laundry. All of that doesn’t leave

much time for cooking, so out of self-

preservation, over time she has accumulat-

ed a collection of quick and easy recipes

that the whole family enjoys.

Kristin is a late-blooming home cook who

only started getting comfortable in the

kitchen in 2011. As her boys were getting

older and started eating larger portions, she

was inspired to cut back on the prepared

and processed foods on which she had been

depending, and began to cook more fresh,

wholesome food. It seems to have worked,

because her boys, 20 and 18 at the time of

this writing, grew like weeds through their

teenage years and are now several inches

taller than she is!

The boys, as well as her husband, have been

very supportive of her blogging efforts and

help out in multiple aspects, including taste

-testing, photo-critiquing, and hungrily

waiting for dinner while she is finishing up

photo shoots of the food.

All their support and patience has allowed

Kristin to build her blog, Dizzy Busy and

Hungry, into a great recipe resource for

busy parents. In addition to honing her reci-

pe development skills, blogging has led her

to discover a love for photography — she

has received accolades from brands on her

food photos and has won several recipe/

food photo contests!

Kristin’s latest projects include learning to

use her new 100mm macro lens, entering

recipe contests, and branching into shoot-

ing video of some of her recipes to be

shown on her Dizzy Busy and Hungry Face-

book page.

She is so happy to have you as a reader, and

would love for you to follow her on social

media so you stay tuned for more tips and

recipes for your busy family!

DizzyBusyandHungry.com

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About the Author

2 Busy 2 Cook | 24