Quick Weeknight Meals
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| One Pot Dutch Oven Lasagna - on the stovetop! |
Why? Because back to school, because winter is coming, because there are nights when you are just. too. damn. tired. And the family never accepts, "I fed you yesterday". Also, it's lovely to gift a meal to a friend who is ill or just had a baby. Because you are the Queen of Kindness and Goodness like that.
#lifegoals - find three friends and everyone makes a couple of large batches of one or two dishes, puts them in freezer containers and then you get together and share. And have wine. Like a cookie exchange, but with freezer meals.
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| You know you want that gooey cheese |
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There are 3 categories here -
'Eat and Freeze' : you are planning ahead and you can make a large batch for dinner and freeze the rest (cook once, eat twice. Damn, you're smart!)
'Eat Now' : you got home late from work, one kid is sick and the other one just remembered that they have a project due tomorrow that requires posterboard. You need something fast.
'Freezer to Dinner' : a meal the comes out of the freezer, thaws for a day in the frig and then cooks up easily.
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Below you will find some easy recipes that most kids will like and of course, you can tweak the ingredients to your family's specific tastes.
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Chicken Tinga
Super easy and delicious as filling for tacos, quesadillas or in a 'bowl' meal. This is a versatile 'Eat Now' meal or 'Freezer to Dinner'.This is EASY. Dump in and cook.
What you'll need:
2 lbs of boneless skinless chicken thighs with excess fat trimmed
1 Tablespoon Olive Oil
Half of a white onion - chopped (chop and freeze the other half for a future dinner)
3 Tbsp Chipotle puree (canned chipotles in adobo sauce, pureed in your blender, with a stick blender or in a food processer and kept in your frig is one of your best go-to spice secrets)
1 Tbsp Apple Cider Vinegar
1 Tbsp brown sugar or honey
2 Tbsp Cumin
1 Tbsp Oregano
1 can of fire roasted tomatoes (14 ounce), juice and all
1/2 tsp salt
1 cup chicken broth
What you'll do:
'Freezer to Dinner' option:
All ingredients go in a large ziplock bag and in the freezer. Thaw in the frig and then cook in a Le Creuset Dutch Oven
'Eat Now' option: Place all ingredients in a Le Creuset Dutch Oven and cook over medium for about an hour, until the chicken is cooked throughout and the sauce has reduced.
Transfer the chicken to a cutting board and shred with two forks and then mix the shredded chicken back into the sauce. 
Serve with tortillas as tacos, quesadillas, burritos, or with rice and a salad, or serve as a 'bowl' meal with rice, avocado, black beans and garnish with sliced radish, cilantro and queso fresco. This makes an easy lunch food prep, also.
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Asian Lettuce Wraps
''Eat Now' or 'Eat and Freeze'. Lettuce wraps are crowd pleaser. You can make a big batch of the filling - eat some now and freeze the rest in freezer bags. Substitute ground beef in place of the ground chicken, if you prefer.
Click this link for my recipe and pictures for Lettuce Wraps which has some sneaky extra veggies in it, as a bonus. All you need to do on a busy night is have some lettuce on hand and thaw/heat the filling. Bam.
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Dutch Oven Lasagna
(one pot - on the stovetop!)
This is a one pot wonder. Kids love it. I love that fact that I am sneaking in some extra veggies with the chopped zucchini and spinach.
You can make a double batch of this and freeze half, adding the cheese when you reheat. It a very fast and easy busy weeknight supper. So, this little gem earns both the 'Eat Now' and 'Eat and Freeze' badges.
I made mine a tad on the spicy side with extra red pepper flakes and it was a delicious combo with the creamy cheese. My man ate two big helpings and it made great leftovers.
What you'll need:
1 pound ground beef or turkey
3-5 cloves of garlic (I like a lot of garlic)
Medium white onion - finely chopped
8 oz bow tie pasta (whole wheat for healthier option)
14.5 oz can of fire roasted tomatoes
8 oz can of tomato sauce
2 cups chicken broth
2 tsp oregano (or more to taste)
1/2 tsp crushed red pepper flakes (optional or add more)
Salt and Pepper
1 or 2 zucchinis- peeled and chopped
2 cups of fresh spinach leaves- chopped
Several leaves of fresh basil- chopped
2 - 3 Tbsp fresh parsley - chopped
1 cup of shredded mozzarella cheese
1/2 - 1 cup ricotta cheese
Parmesan cheese as a garnish
What you'll do:
When it's almost done, add the chopped garlic for a couple of minutes and then remove from heat and drain the excess fat.
Add some salt and pepper (you can add more later if needed) oregano, pepper flakes , tomatoes, tomato sauce, zucchini and one Tbsp of the chopped basil.
*This was where I switched to a Dutch
Oven.
Stir in the pasta and chicken broth, cover and bring to a boil. I also added some perslane, which is a plant/herb that tastes kind of like spinach and is very high in nutrients. A farmer at the farmer's market gave it to me, so I just added a few leaves.
Remove the ricotta cheese from the frig at this time and let it warm up a little to room temp.
Reduce to simmer until the pasta is cooked through, stirring every few minutes to keep pasta from sticking.I had to add a little water at one point during the simmering period. When the pasta is done, the sauce will thicken up beautifully. Adjust your seasonings at this point, and add more salt, pepper, red pepper flakes or oregano if needed.
Add the spinach and cook for a few more minutes.
At this point, if you are going to freeze this for later use (or half of it), remove the portion that you are going to freeze and let it cool a bit, then freeze in labeled freezer bags or glass food containers. When you thaw this, heat it up and follow the rest of the directions below.
Mix the ricotta cheese in a small bowl with some salt, pepper and a little chopped parsley and basil. Top the pasta/sauce mixture in the pot with shredded mozzarella, dollops of ricotta and then sprinkle with chopped parsley, Parmesan and the rest of the chopped basil. Place the lid back on and let the cheese get all melty and gooey.
Sprinkle with a little more Parmesan when you plate and serve with crusty bread.
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Deconstructed (Un)stuffed Peppers
This is a very easy recipe that requires just a little chopping. It's veggie forward and if you want, you could omit the rice or use cauliflower rice instead. It was a hit at my house. This recipe falls into both the 'Eat Now' and 'Eat and Freeze' categories.
What you'll need:
1 lb ground beef or turkey
1 cup uncooked rice
15 oz can petite diced tomatoes (or fire roasted)
15 oz can of tomato sauce
1 cup broth (beef or chicken)
2 or 3 peppers - green, yellow, red, or orange, your choice- seeded and chopped
1 medium white onion - chopped
Zucchini - chopped (optional)
2-5 cloves garlic - chopped (I like a lot of garlic)
2 tbsp brown sugar or honey
2 tsp oregano (or more to taste)
1/2 tsp red pepper flakes (optional)
1 tsp salt
1/2 tsp black pepper
Several leaves of fresh basil, chopped
1 cup shredded mozzarella cheese
CHOP CHOP! Check out my cool new Boos Block cutting board that I got for my birthday. It's so big and lovely and I like to pretend I'm on Masterchef, but Gordon Ramsey isn't yelling at me.
I used these gorgeous red and yellow peppers because they reminded me of tulips and were so pretty. I added another red pepper and a golden zucchini that I got at the farmer's market because I like to add extra veggies in my dishes whenever possible.
What you'll do:
In a large Le Creuset Dutch Oven brown beef, turkey or lamb with the chopped onion. Add garlic for the last couple of minutes and then drain the extra fat.
Add the rice and the peppers and saute for a couple of minutes, then add the rest of the ingredients except the cheese and half of the basil.
Bring to a boil and then reduce to medium low and simmer, cover. Stir frequently, until the rice has absorbed the liquid and is cooked. I had to add some more liquid (more broth or just water) during this process. The main thing you need to do is make sure that the rice is cooked through and tender but the peppers are not overcooked and mushy. That's your sweet spot.
I also bought these gladiolas at Trader Joe's and they matched my pepper theme, so I wanted to share with you.
Add more salt or pepper, if needed. If you are using ground turkey, you will probably need to add a little more seasoning than if you are using beef or lamb. I used turkey and it was delish, I just made sure it was seasoned well with oregano, red pepper and basil.
At this point, you can cool and pop the mixture into a labeled freezer bag to thaw, heat and finish at a later date.
Top with the shredded cheese and the remainder of the chopped basil and cover until cheese is melted.
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Lemon Ricotta Pasta - Eat Now!
This dish is fast, easy and delicious! My man gave it 5 stars. 20 minutes and it's done.
What you'll need:
8 oz spaghetti or other pasta (I used pappardelle and my man said, "Wow, is this homemade pasta?" To which I replied, "Something like that!")
1 cup whole milk ricotta cheese
1 1/2 Tbsp olive oil
1 lemon - juiced and zested
1 shallot - diced
2 cloves of garlic-diced (or 2 tsp)
3 cups fresh spinach
1/2 tsp salt
1/2 tsp pepper
Options: Grated Parmesan, fresh chopped basil, red pepper flakes
What you'll do:
In a large Le Creuset Dutch Oven or Le Creuset Stockpot bring generously salted water to a boil and add the pasta. Cook until done and reserve about 1/2 cup of the pasta water just prior to draining it.
While the pasta is boiling, heat up the olive oil in a Large Skillet or Le Creuset Dutch Oven and saute the shallot and garlic for about 2 minutes.
Add the spinach and saute until the spinach is wilted, which will take about 2 or 3 minutes.
Turn the heat down on your skillet to med/low and add the ricotta cheese, a little of the pasta water, the lemon juice and zest and the salt and pepper. Keep stirring until the sauce is creamy. You may have to add more pasta water to achieve the right consistency.
Add the pasta, using tongs, to your sauce and coat all of the pasta in the yummy goodness.
When you plate, top with your choice of chopped basil, extra pepper, and/or grated Parmesan cheese (my friend's Nana used to say 'Par-MEEZ-ee-un'. I love it) I added a lot of pepper because I like pepper. The leftovers also worked very well the next night heated up in the microwave.
Serve to your lucky family with bread and/or a salad.
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Chili
Yes, I live in Texas. I've lived here for thirty years and I like beans in my chili. #chiliwithoutbeansisjustmeatsauce
This is a great 'Eat Now' and 'Eat and Freeze' option.
Chili is easy and fast to make and you can make a large batch of it and freeze either individual portions or family mean size portions. All you need to do is have some grated cheese, fritos, crackers or cornbread and you've got dinner ready.
BONUS-- Things to do with leftover chili, or if you're just smart enough to make a double batch.
*Tamale Pie with cornbread topping
*Topping for baked potatoes
*Use as a filling, with cheese, for quick quesadillas
What you'll need:
1 lb ground beef
1 medium white onion, chopped
1 can of beef broth
1 Tbsp garlic powder
1 Tbsp cumin
3 Tbsp chili powder
1 teaspoon oregano
1Tbsp salt
1/2 Tbsp black pepper
1 can diced tomatoes (or Rotel if you're the spicy kind)
1 can tomato sauce
2 Tbsp of Chipotle puree (optional, but imparts a deep smokey flavor) or Chipotle powder to taste
1 can of kidney or pinto beans (drained)
Topping options: Fritos, Saltines, grated cheddar cheese, tortilla chips, chopped green onion, sour cream, avocado, cornbread.
What you'll do:
In a Large Le Creuset Dutch Oven brown the ground beef with the onion and drain. If there is a lot of liquid, drain off almost all of it near the end and keep browning a little. This will give your beef a little texture. Gordon Ramsey taught me this trick. On his tv show. :)
Add beef broth, garlic, cumin, chili powder, oregano, salt and pepper and simmer until the broth has cooked into the meat.
Add tomatoes or Rotel (don't drain), tomato sauce, Chipotle puree and beans and about a cup of water and simmer for 30 minutes to an hour. You may have to add a little more water during simmer process.
Taste and adjust spices as necessary.
Let cool and divide into freezer bags. Label and freeze.
Or serve immediately with your choice of toppings. My kids loved it when I would lay out the toppings like a bar and let them choose their add ins. Everyone loves choices.
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