Cookbook cover for Kate Gosselin's Love is in the mix


Kate Gosselin

HCI Books
September 2013
ISBN-13: 978-0757317644

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Kate Gosselin is best known for the reality TV shows Jon & Kate Plus 8 and the more recent Kate Plus 8. She is also the author of the New York Times bestselling books, Multiple Blessings, Eight Little Faces, and I Just Want You to Know. Visit her at and follow her on Twitter at @kateplusmy8.

It’s Kate . . . with 8 Clean Plates!

Does the question, “What’s for dinner?” leave you scrambling for some new and delicious ways to get dinner on the table? If so, Kate Gosselin can help. As the well-known mom to eight growing—and hungry—kids, Kate knows how to put delicious meals together in a hurry with her taste-tested, fuss-free favorites for every day and entertaining. LOVE IS IN THE MIX shares a repertoire of recipes, from slow cooker time-savers to scrumptious desserts, from weekend breakfasts to make-ahead dinners, plus company-worthy dishes you can serve without a hassle. All of this, plus practical tips on running an organized kitchen and how to prepare and freeze meals that make future cooking a snap. After receiving eight thumbs up in the Gosselin house, these recipes are sure to become favorites in your home, too.

Speedy, Stress-Less Dinners   Comfort Food Classics
Healthy Salads & Soups   Party Foods   Sweet Treats & Snacks

In addition to meals that your family will love, you’ll find inspired ideas for creating your own memories with tips, traditions, and adorable candid photos of Kate and her kids throughout the year, from Valentine’s Day and Easter to summer picnics and more.

Farm to Table Stir Fry

Serves 8-10

stir fry2

I came up with this recipe on my own out of pure necessity! I wanted to know how to make a delicious stir fry but never found a recipe I liked. One day, in the middle of the summer, when fresh beautiful produce was aplenty, I decided to experiment. I started by combining the oil and soy sauce together and was really just winging it. At some point, Cara came into the kitchen. She saw what I was making and said, ‘That needs sesame seeds’ and kept walking. I added Cara’s magical ingredient and our stir fry was born! I made the dish three times that week. We just couldn’t get enough of it. . . .

1/2 cup soy sauce
1 teaspoon brown sugar
1 tablespoon olive oil
1 tablespoon sesame oil
1 1/2 pounds round steak, sliced thin
1 quart snow peas
1/2 head cabbage, slivered
1/2 bag baby carrots, quartered lengthwise
1 head broccoli, florets and stems, chopped small
8 scallions, whites and greens, chopped coarsely
1 red and 1 green pepper, sliced lengthwise
3 teaspoons sesame seeds
3 to 4 garlic cloves, minced
2 to 3 cups cooked brown or white rice

Mix the soy sauce, brown sugar, olive oil, and sesame oil together. Toss the mixture with the steak and sauté for 3 to 4 minutes.

Add all of the vegetables to the pan and sauté, turning occasionally until the vegetables are steamed but still firm in texture.

Add the sesame seeds and garlic and cook for 3 to 5 more minutes. Serve over rice.


Turkey, Corn, and White Bean Chili

Serves 10


Finished Product = Yum! This very flavor-packed soup was well received by my eight. In fact, on a scale of 1 to 10, it received a solid 8 from them. As for me, I didn’t rate it, but I think my kids lost track of how many times I refilled my bowl. It’s so delicious!

2 tablespoons butter
2 tablespoons olive oil
1 medium red onion, finely diced
1 tablespoon minced garlic
1/2 cup of  Balsamic Vinaigrette 
2 pounds ground turkey
3 cups chicken broth
2 tablespoons chopped fresh cilantro, or 3 teaspoons dried cilantro
1 tablespoon chopped fresh basil, or 2 teaspoons dried basil
2 tablespoons chili powder
3/4 cup salsa
2 (15-ounce) cans great northern beans, undrained
2 (15-ounce cans) whole kernel corn, undrained
Salt and black pepper, to taste

Melt the butter and olive oil in a large pot over medium heat. Add the onion and sauté, stirring until tender. Add the garlic and cook for 1 more minute.

Add the vinaigrette to the pan with the ground turkey; brown the turkey thoroughly. Once the turkey is cooked through, add the broth, cilantro, basil, chili powder, salsa, beans, corn, salt, and pepper.

Bring to a boil and then lower the heat to medium-low for 15 minutes, stirring occasionally. Add salt and pepper, to taste, before serving. Serve with homemade cornbread.

This is a great recipe to make and freeze for another night!


These recipes may be reproduced with the following credit:

Recipes from Love is in the Mix by Kate Gosselin. (HCI Books; September 2013; $22.95/Hardcover; ISBN-13; 978-0757317644).

Contact: Kim Weiss
(954) 360-0909 x212