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Posts Tagged ‘spaghetti’


Clockwise from top: Salad, Angel Hair Pasta with Spicy Spaghetti Sauce, Plums and Cantelope.

I have gotten to making this soon after I make the Rice Pizza, ’cause I use commercial spaghetti sauce as the pizza sauce and then use the rest for our spaghetti dinner.  The Hubs and I went to town today, so once I got home, I really didn’t want to spend a great deal of time in the kitchen…this meal is a go-to quick fix.  The fruit was okay; although, everyone is about canteloped out and no one jumped for joy over the plum.  I think I might go to one fresh fruit per meal from now on….it is getting hard to find good fresh fruit.

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There are days when we are in a time crunch – – and I totally forget about dinner.  I’m sure you can relate to this, yes?  And when that happens, we sure don’t want to spend any more time than absolutely necessary on meal preparations.  So, for another HOTM Meme, here are my two main stand-by’s for days like this:  Simple Taco Soup and Speedy Skillet Sketti.  {I don’t recall where I found the Taco Soup; however, I got the recipe for the Sketti, here.  Both are cheap, good and good for you!!  : )  I usually don’t add a whole lot to the basic recipe – – mostly because I find that when I am in the time crunch, the ‘rest’ is just too time consuming (or it isn’t even in my pantry). 

Simple Taco Soup

1 lb. ground beef
1 medium onion
1 can red kidney beans
1 can corn or ½ bag (8 oz.) frozen corn
2 Cups Beef Broth
2 Cups Water*
1 can diced tomatoes
1 packet of Ranch dressing
1 packet of Taco seasoning mix

* Additional Water, if necessary.
………….
Optional Garnishes….
Avocado Slices
Shredded Cheese (Prefer Monterey Jack)
Corn Tortillas – Cut in half, then in 1/2” strips, then fried in canola oil
Dorritos
………….

Sauté ground beef /crumbles and onion in skillet until brown. Drain if necessary.
Add all of the remaining ingredients (to dotted line) without draining. Stir and simmer for approximately 20 min. Viola!
Yield: 4 to 6

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Speedy Skillet Sketti

4 cups (1-quart) fresh water
1 tablespoon vegetable oil
26 ounce can or jar Spaghetti Sauce, any flavor
8 ounces spaghetti noodles
2 or 3 slices American Cheese or 1/2-cup shredded cheese

This is one of the easiest, fastest dishes I know. You need a large skillet or 3-quart saucepan to start with. Pour the water into the skillet (or saucepan) and bring it to a boil over high heat. While it’s heating add the vegetable oil and spaghetti sauce. The water will thin the sauce significantly. Don’t worry about it. It thickens up later in the recipe.

Break the spaghetti in half. Add to the boiling water/spaghetti sauce mixture. Reduce the heat to medium-high so the mixture still boils, but not too violently. Cook and stir the mixture for 10 to 12 minutes. The spaghetti will absorb most of the water, leaving a tasty thickened sauce in it’s place. Right before serving stir in the cheese until it melts. Spoon into bowls and top with Parmesan cheese if desired. Makes 4 servings.

This is the basic recipe. It can be doctored up if desired. For instance, if you have some flavored TVP hanging out in the cupboard then add about 1/3-cup to the sauce when you add the spaghetti. It will reconstitute as the spaghetti cooks. Italian Sausage, Beef or regular Sausage flavors all taste yummy. If you have some veggie meats in the freezer or fridge then feel free to add some, 4 to 6 ounces is usually plenty. Sausage, burger, crumbles, or even some finely chopped veggie lunch meat is a nice addition. A can of mushrooms, or chopped tomatoes or tomatoes & zucchini or sliced carrots are all interesting diversions from the main recipe. If you are teaching children how to cook, this is the best first recipe I know of. It only takes about 15 minutes from start to finish and gives satisfying results.

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