It’s been a while since I’ve done a meal/recipe blog post but my hope/plan is to get back to sharing simple, healthy, family-friendly recipes every Monday that will keep you excited to cook and help inspire you.
It’s so easy for us to get stuck in a cooking rut where we just keep recycling dinners each week or we are so uninspired we don’t even want to cook. I know that I am often in search of inspiration for family-friendly meal ideas. Trying out new recipes keeps me motivated and excited about cooking. And yes, recipes don’t always go as planned and I can pretty much tell if it’s not a keeper when no one goes back for seconds or they are clearing their plates and scrapping the food off before I can see what’s left but there are also some winners and meals that they ask me to put into the rotation and that is what keeps me inspired.
None of the recipes I share are complicated. I keep things simple because who really has the time plus if you are feeding a family, they want it simple. Here are a couple super easy recipes to try out and one cooking hack that had been a game changer. 🙂
This is so simple, it’s crazy! The best part is you can make it ahead and there should be leftovers!
- 1 lb mild Italian sausage
- 1 lb ground turkey or beef
- 1 lb/box of pasta (rigatoni, macaroni, farfalle – in shape)
- 1 jar of Rao’s (this is the BEST jarred sauce and the ONLY one I will use and I am married to an Italian
- 2 cups of shredded mozzarella
- grated parmesan
Preheat the oven to 350°
Brown the sausage in a large pan when it’s no longer pink, add the ground turkey or beef and continue browning meat. When meat is cooked add 1/2 jar of sauce, stir, cover and simmer on low for 30 minutes.
Meanwhile, cook pasta according to box directions. Drain pasta.
Spray 13X9 casserole dish with non-stick spray and cover the bottom with a thin layer of sauce. Then add a layer of pasta, a layer of meat sauce, sprinkle 1/2 cup cheese and continue layering pasta, meat sauce, cheese – cover top with extra meat sauce or sauce from the jar, sprinkle mozzarella and parmesan cheese on top. Cover with foil and back at 350° for 30-40 minutes.
Serve with crusty bread and mixed green salad or a green vegetable (broccoli, zucchini).
I hadn’t made this in so long but it’s so easy and what’s not to like . . . eggs, ham or bacon, cheese!!
- 1 frozen pie shell
- 4 oz diced pancetta (I buy the container from Trader Joe’s)**
- 1 small sliced onion
- 4 eggs
- 1 cup of milk
- 1/4 tsp salt & pepper
- 1 cup shredded cheddar or swiss cheese
- 1/4 cup grated Parmesan cheese
Preheat oven to 350°. Take pie crust out of the freezer and set aside on the counter. In medium bowl, mix milk, eggs, salt and pepper; set aside. Sautee pancetta and onion in a little olive oil until soft and onions are golden.
Layer cooked pancetta & onions in bottom of pie crust than layer cheeses and pour egg mixture over top.
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
Serve with green salad.