Dawn Hall, an inspirational single mother of two, author of 10 books,
8 of them award winning cookbooks which have sold over 1 million copies, talked with me on the phone yesterday at length about life, loss, faith and cookbook writing.
Her journey began in 1994 after her late husband was diagnosed with brain cancer. Mounting medical debt led Dawn to self-publish her first cookbook, Busy People’s Down Home Cooking Without the Down Home Fat, the first copies of which were a simple affair made up of photocopied recipes that Dawn had accrued over 5 years’ time and bound together. They sold 1,000 copies in the first 5 days and 18 thousand copies in 10 weeks. Since then she has appeared on TV, in magazines, many newspaper articles and her own television show, Cooking for Busy People.
Fast forward 13 years from the publication of that first cookbook and the newest in the Busy People’s Cooking series, Busy People’s Fast & Frugal Cookbook , published by Thomas Nelson, is hitting bookstores today. Not only is every recipe a 30-minute or less affair, each one uses less than 7 ingredients and is also healthier!
I asked Dawn what the inspiration for such a timely cookbook was and she shared a moment with me that she had 2 years ago. Standing in a checkout line, she fought back tears as she scrambled to figure out a way to make ends meet and feed her family on a small budget. Using a specific brand of grocery from a local store, she devised recipes that were fast, frugal and healthy.
With recipes like Sausage Gravy Egg Baskets and Ham and Cheese Breakfast Bake anyone can feed their family within budget and without fattening or carbohydrate-laden food that seems so common in a more frugal diet. A recovering food addict and compulsive overeater, Dawn realizes the importance of healthy and flavorful meals and hits the mark with her latest cookbook.
There isn’t anything fussy about these dishes, the most novice of cooks will be able to make each recipe and that’s a good thing, because most novice cooks I know are college students, newlyweds and bachelors. This book is a perfect fit for anyone who needs to count calories, minutes or pennies.
Each recipe also comes with a timeline for preparation, nutrition information, a list of equipment needed to prepare it and a shopping list. There is nothing you need but the people you’re feeding.
You can see lots more of Dawn Hall, read about her other books, view videos from her television show, Cooking for Busy People or catch up on what’s going on with her on Twitter. Here are links to the many different places on the web where you can find her:
I would be remiss if I didn’t include one of Dawn’s fabulous recipes here, so here is her recipe for Wet Pizza Burrito Casserole.
Wet Pizza Burrito CasseroleWhy wait for the pizza delivery guy when you can easily make this satisfying recipe in half the time
and at a fraction of the cost. This recipe will make everyone in the family happy!
Ingredients:
1 (14.5-ounce) can Italian diced tomatoes
1 (6.5-ounce) can pieces and stems mushrooms
2 (14-ounce) jars pizza sauce
7 fat-free flour tortilla shells
62 slices of pepperoni
½ cup shredded part skim milk mozzarella cheese
Instructions:
Drain and discard the juice from 1 (14.5-ounce) can Italian diced tomatoes .
Drain and discard the juice from 1 (6.5-ounce) can pieces and stems mushrooms .
Place diced tomatoes and mushrooms in a medium mixing bowl along with 2 (14-ounce) jars pizza sauce.
Stir together to make tomato sauce.
Spray a 2 quart microwavable baking dish with non-stick cooking spray.
Place 1 fat-free flour tortilla shell in the bottom of the baking dish.
Spread ½ cup prepared tomato sauce on top of the tortilla.
Place 8 slices of pepperoni on top of the tomato sauce.
Continue layering in that order until tomato sauce is gone.
The last layer place ½ cup of tomato sauce, ½ cup shredded part skim milk mozzarella cheese and 14 slices of pepperoni.
Cover with wax paper and place in microwave oven on high for 10 minutes.
Yield: 6 servings
Calories per serving: 282 (16% fat); Total fat: 5 g; Cholesterol: 30 mg; Carbohydrate: 41 g; Dietary
Fiber: 6 g; Protein: 17 g; Sodium: 1486 mg
Diabetic Exchanges: 2 1/2 starch, 1 1/2 lean meat
Helpful hints:
Meal Suggestion: 30 minutes for total meal:
Tomato and Parsley Chopped Salad
Instructions to prepare suggested meal:
Set timer for 30 minutes
30 minutes before meal:
Make the Wet Pizza Burrito Casserole according to directions.
20 minutes before meal:
While casserole is cooking make the Tomato and Parsley Chopped Salad according to directions.
LIST FOR SUGGESTED MEAL:
Supplies List for entire suggested menu/meal :
Medium mixing bowl
2 Quart microwavable baking dish
Wax paper
Microwave oven
Large salad bowl
Cutting board
Timer
Grocery List for entire suggest menu/meal :
PRODUCE
Fresh parsley (need 1 cup chopped)
1 Large head of iceberg lettuce
MEATS/SEAFOOD/POULTRY
62 slices of pepperoni
DAIRY
Shredded part skim milk mozzarella cheese (1/2 cup needed)
PACKAGED
1 (14.5-ounce) can Italian diced tomatoes
1 (6.5-ounce) can pieces and stems mushrooms
2 (14-ounce) jars pizza sauce
7 fat-free flour tortilla shells
Fat-free Italian salad dressing (1 cup needed)
Jar of mild Pepperoncini peppers (Vlasic) (need ¼ cup of the juice)
PANTRY
Non-stick cooking spray
Minced garlic
Dried Italian seasoning
Tomato and Parsley Chopped Salad
10 minutes
(Recommended with Wet Pizza Burrito Casserole)
This salad has the great flavor combination of an Italian salad with a hint of a Greek salad.
Ingredients:
1 cup fat-free Italian salad dressing
1 tablespoon minced garlic (from a jar is fine)
½ tablespoon dried Italian seasonings
1 cup (loosely packed) chopped fresh parsley
1 large head of iceberg lettuce (chopped to make 7 cups firmly packed)
¼ cup juice from a jar of mild Pepperoncini peppers (Vlasic)
Instructions:
In the bottom of a large salad bowl stir together 1 cup fat-free Italian salad dressing , 1
tablespoon minced garlic (from a jar is fine), ½ tablespoon dried Italian seasonings, 1 cup (loosely
packed) chopped fresh parsley and ¼ cup juice from a jar of mild Pepperoncini peppers (Vlasic).
Stir together until well blended.
Chop 1 large head of iceberg lettuce (to make 7 cups firmly packed)
Add lettuce to dressing in bottom of bowl.
Add 1 pint grape tomatoes to lettuce. Gently toss ingredients together with hands.
Serve.
Yield: 7 (1 cup) servings
Calories per serving: 45 (11% fat); Total fat: 1 g; Cholesterol: 1 mg; Carbohydrate: 9 g; Dietary
Fiber: 2 g; Protein: 2 g; Sodium: 555 mg
Diabetic Exchanges: 1/2 carbohydrate
Supplies List for Salad only :
Large salad bowl
Cutting board
Grocery List for salad only:
PRODUCE
Fresh parsley (need 1 cup chopped)
1 Large head of iceberg lettuce
PACKAGED
Fat-free Italian salad dressing (1 cup needed)
Jar of mild Pepperoncini peppers (Vlasic) (need ¼ cup of the juice)
PANTRY
Minced garlic
Dried Italian seasoning
Photos and recipes courtesy of Dawn hall and Thomas Nelson Publishing. This is not a paid product endorsement.