Tessaclem Profile - Allrecipes.com (11403224)

cook's profile


Home Town: South Bend, Washington, USA
Living In: Raymond, Washington, USA
Member Since: May 2010
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Asian, Mexican, Healthy, Kids, Quick & Easy
Hobbies: Hiking/Camping, Walking, Photography, Reading Books
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About this Cook
I'm a stay at home mom of three (6,3,and 6 weeks)that tries to feed my family healthfully, on budget, and in as little time as possible. I love trying new healthy recipes and since my husband is an avid hunter we often use venison and steak in place of beef in many recipes.
My favorite things to cook
anything that's healthy and my kids will eat without making a face.
My favorite family cooking traditions
I can't think of a tradtion in my family that DOESN'T involve cooking
My cooking triumphs
Successfully making a frozen normandy blend of vegetables taste good enough to my kids that we no longer argue at the dinner table about how many more pieces of veggies they need to eat
Recipe Reviews 4 reviews
Taco Pizza
i've been making almost this exact with leftover taco meat for years. I also like to set olive and crushed tortilla chips out as toppings. I cut down on time by mixing the beans with salsa and using store bought whole wheat crust.

1 user found this review helpful
Reviewed On: Jul. 19, 2011
Asparagus with Parmesan Crust
I've been making asparagus this way for years. For more fun I cut half a red onnion into chunks and place on top before cooking. Also sometimes add crumbled bacon. mmmmmm.....so yummy

2 users found this review helpful
Reviewed On: Jun. 12, 2011
Angel Hair Pasta Chicken
My family loves this recipe, and I have a very picky 6 year old. I use a frozen normandy mix instead of chopping carrots and it's so much easier. For those who say it's too bland just double the amount of basil and garlic. this is something that I make when i need something nutritious (i only use whole wheat noodles) that doesn't take long.

3 users found this review helpful
Reviewed On: Aug. 12, 2010

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