Latest update: November 21st, 2011
Now that my son has graduated from mashed entrées of sweet potatoes and carrots to grown-up grub, it’s back in the kitch for me! Farewell to the days of slacking off by serving frozen pizza and cold cut sandwiches for dinner. I may be a foodie; however, after a long day of juggling work and taking care of my son, a mom needs a break! Since take out and frozen dinners no longer make the cut, I have been on the hunt for easy weekday meals that taste great and are quick to whip up. Below are some of my fave dishes to serve for supper that guarantee no leftovers.
My son loves to nosh on pasta, my husband is a fan of meat and this recipe takes less than 30 minutes to prepare, which makes this dinner a win win for the whole family! This recipe is great way to sneak in whole grain pasta because the sauce is thick and flavorful and will cover up the taste if your kids are not fans of the healthier carb.
Ingredients: 1 box of rotini pasta 1 onion, diced 3 cloves garlic, diced 1 red pepper, cut into strips 1 lb. ground beef 1 can of diced tomatoes 1 small can of tomato sauce 1/4 cup ketchup 1/4 cup of sugar 2 tsp each of salt, pepper, paprika, garlic and oregano.
Prepare pasta as directed on box. While the pasta cooks, fry up the onions and garlic in a pan. Once golden add the strips of pepper. Cook until soft and tender. Then add the beef and brown until no longer red. Once that has cooked add the can of diced tomatoes and the tomato sauce, the ketchup, the sugar and spice with: salt, pepper, paprika, garlic and oregano. (I sprinkle in about 2 teaspoons each and taste to see if more is needed) Let it simmer for about 5 minutes then combine with pasta.
The best way to get your kids to finish their dinner is to serve them something they can eat with their hands! When I want something crunchy and fast, this is the dinner I will make. Everyone loves it and it’s great as leftovers the next day for chicken salad or served in a sandwich.
Ingredients: Boneless chicken breasts cut into strips 1/2 cup of mayo 1/2 cup of BBQ sauce Flavored bread crumbs (I use Pereg’s Mexican flavored bread crumbs)
Combine the mayo and the BBQ sauce in a large bowl. Dip the chicken strips into the mixture, then coat with the bread crumbs. Arrange the chicken strips onto a baking sheet and bake covered on 350 for about 45 minutes or until cooked. This can be served with mashed potatoes or rice and couscous. Add a veggie such a broccoli or corn and you are all set!
Tuna Noodle Casserole:
Lately my husband has been craving his mom’s tuna casserole. Since my son is a fan of pasta, I figured I would make both the men in my life happy by surprising them with this dish for dinner! My sister-in-law Sarrit and I experimented with my mother-in-law’s original recipe until we came up with this version that is the definition of comfort food at its best.
1 bag wide noodles, boiled and drained according to package directionsJewish Press Staff
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