GTKY: Favorite quick and easy meal

olivemomma · April 2019

Share your favorite quick and easy recipes. I think we will all appreciate this come baby time. And feel free to share more than 1!

Ideally 10 or less ingredients and no more than 30 minutes hands on prep/cook time (more time for baking or simmering is fine). Bonus points for kid friendly!

olivemomma · April 2019

Okay I’m going to share 2: the first is better in winter time and the second in the summer months. Both are super kid friendly - my kids gobble these up!

Sausage and Zucchini Bake:
4-5 small zucchini - diced
1 lb sausage
1/4 cup diced onion
1/2 cup cracker crumbs
1 egg - beaten
1 cup cheddar cheese cubes
1/4 tsp each salt and oregano
dash of garlic salt and pepper

Cook sausage and onion until sausage is cooked through
combine all ingredients in greased 2 qt casserole dish
**optional sprinkle with Parmesan cheese
bake at 350 for 25-30 minutes

Summer Basil Gnocchi
1 package gnocchi
1 onion diced
2-3 zucchini sliced
1 cup frozen corn
2 cloves garlic - crushed or sliced
Basil
1/4 cup half and half
1/4 cup grated Parmesan
butter, olive oil, salt and pepper

Heat 2 TBSP olive oil in a nonstick pan on medium - medium high heat and then add Gnocchi in a single layer. Brown gnocchi on all sides until nice and crisp (this is by far the best way to eat gnocchi, so yummy!)
Meanwhile, heat 2 TBSP butter in a large skillet and add onion, zucchini, and corn. Salt and pepper to taste and cook until onion is tender - about 3-4 minutes
Add garlic and about 3 TBSP chopped basil and stir/cook another couple of minutes
Add half and half and Parmesan. Stir to combine and keep warm.
Whem gnocchi is done combine with veggies. Top with additional basil and paresean if desired.

EmilyA724 · April 2019

Favorite easy most basic of meals: Penne pasta with zucchini and peppers

1 pound penne
2 zucchini
3 peppers
1/3 cup olive oil or butter (personal preference)
1/2 cup grated Parmesan cheese

Cook the penne. Cut up zucchini and peppers and cook in pan on stove with olive oil to get it brown and crispy.
Mix all ingredients together and serve.

mrosek91 · April 2019

One of our favorite quick dinners is "3 ingredient skillet" you brown ground turkey in a pan, add a cup of salsa (we use peach-mango, for a slightly sweeter version), and cook for another 5-10 minutes. And then poach eggs in the pan. We use 1lb of turkey, 1 cup of salsa, and 6-7 eggs. We never have leftovers.

Avrilmai · April 2019

One of our favorites is a "Southwest Pasta" dish made stove top.

2cups pasta
1-1.5 lbs of chicken
16oz jar of salsa
4oz cream cheese
1 cup frozen corn (we use a bit less DH isn't a huge fan of corn)
1/4 tsp cumin
1 cup shredded cheese (divided)
we add a can of black beans (drained and rinsed)

cook pasta according to package directions, while pasta is cooking cook chicken on stove top in a large skillet, once chicken is cooked add salsa. stir. stir in cream cheese until melted. add corn, cumin, black beans. stir. (drain pasta) and stir in to dish with 1/2 cup of cheese. let simmer for 3-5 minutes for corn to cook through. top with remaining cheese. cover and remove from heat. let sit for a few minutes for cheese to melt.

ElcaB · April 2019

Korean Beef Bowls from Damn Delicious are my go-to. It comes together in about 15 minutes & is made using things I always have in my pantry and freezer! I serve it over white rice with steamed broccoli, or add it to zucchini noodles for a lighter meal.

INGREDIENTS:

1/4 cup brown sugar, packed1/4 cup reduced sodium soy sauce2 teaspoons sesame oil1/2 teaspoon crushed red-pepper flakes, or more to taste1/4 teaspoon ground ginger1 tablespoon vegetable oil3 cloves garlic, minced1 pound ground beef2 green onions, thinly sliced1/4 teaspoon sesame seeds

DIRECTIONS:

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.Serve immediately, garnished with green onion and sesame seeds, if desired.

peachy0709 · April 2019

We have a couple dishes we love to make that seem like they take way more time/effort than they do.

Our summer go-to is this: https://more-is-better.blogspot.com/2014/01/angel-hair-with-bacon-brussels-sprouts.html

and for winter, we love this: https://www.allrecipes.com/recipe/11892/penne-and-vodka-sauce/

Please note that both contain pork.

MamaK225 · April 2019

Since I'm super obsessed with the ease/convenience/speed of my instant pot, I'll post my two favorite go-to recipes that are super simple/easy on prep (and are ready in < 30 min, including time to come to pressure):

BEEF STROGANOFF
1 lb steak, cubed
8 oz mushrooms, sliced
1 onion, diced
2.5c beef broth
12 oz egg noodles
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 tbsp cornstarch
1-2 tbsp brown gravy powder
2 tbsp butter
1 tbsp garlic
1c sour cream

1. Turn IP to Saute, put diced steak in and season, cook until most pink is gone. Remove from IP.
2. Melt butter and add onions, cook 2 min. Add Dijon & Worcestershire. Add mushrooms, cook 3 min. Add back steak. Add garlic, cook 1 min.
3. Put noodles in pot and press down.
4. Pour broth into IP and press noodles down. DO NOT STIR.
5. Close lid and turn nozzle to seal, manual pressure for 4 min.
6. While cooking, put a little broth into a bowl and whisk in cornstarch and gravy powder. Add black pepper.
7. Once timer goes off, do QR. Open lid and add mixture, stirring it in. Add sour cream and stir in.

"LAZY" LASAGNA
1 lb lean ground beef
1 small diced onion
2+ cloves garlic minced
1 25oz jar spaghetti sauce of your choice
1 can diced tomatoes, undrained
12 oz rotini noodles (3/4 of box)
1+ cup shredded mozzarella
1 cup cottage cheese
1/2 tsp salt
1/4 tsp pepper

1.Press the saute function and once the pot is hot, add the ground beef, salt, and pepper. When almost all of the pink is gone, add it the onions and garlic, and cook until the onions are translucent. Drain grease if there is any (I tend to use 90%+, so I don't drain). Also scrape any bits off the bottom to prevent the burn signal.
2. Press cancel. Add in the sauce. Mix to combine.
3. Add can of tomatoes, DO NOT mix. Add the noodles on top of the meat and sauce mixture and DO NOT mix. Gently press down any noodles that are not submerged in the sauce/tomatoes.
4. Place the lid on your pot. Secure and set to sealing. Set the time to 4 minutes (high pressure).
5. When the pressure cycle is done, quick release the pressure (you don't want the noodles to over cook). If there is foam - rarely - it is spurts out. Close the valve for 3 seconds, open for 3 and repeat until spurting stops.
6. Stir in the cottage cheese.
7. Add the mozzarella on top. Place the lid back on to trap the heat.
8. Serve immediately. Add more mozzarella on top if you like it extra cheesy.

sourlemon · April 2019

Wait, people eat more than chicken nuggets and frozen pizza?

I cant think of any "fancy" quick meals that we cook. We mostly eat horrible processed stuff. But Ill try to steal some of these ideas! DH hates 90% of veggies so that makes things hard. DD1 hates most meat. DD2 hates anything she sees DH or DD1 refuse.

lovelikestardust · April 2019

Ooh, great ideas here!

MAPLE MUSTARD CHICKEN

1 pack boneless skinless chicken thighs (our grocery store sells them 5 to a pack)
salt
pepper
olive oil
2/3 c maple syrup (adjust to taste)
2/3 c low sodium chicken stock
4 cloves garlic, very thinly sliced
2 tsp chopped fresh thyme
2 tbsp apple cider vinegar
2 tbsp whole grain mustard (I often sub in regular dijon because it's what we have on hand)

Preheat oven to 400F. Season both sides of the chicken thighs with salt and pepper to taste. Heat olive oil on medium-high in a large oven-safe pan, and brown both sides of the chicken thighs (~2 minutes per side). Remove chicken from pan. Add syrup, stock, garlic and thyme to pan; bring to boil then reduce heat to low and simmer for 2 minutes, stirring frequently and scraping any chicken bits from bottom of pan. Add vinegar and mustard to pan; simmer 1 more minute. Return chicken to pan, spoon mixture over tops of thighs, and move pan to oven. Cook for 10 minutes (or until chicken is fully cooked). Return pan to stove (and if you're like me, cover handle with a pocketed potholder or something similar so you don't thoughtlessly grab the handle and burn the bejesus out of your palm) and remove chicken from pan to rest for ~5 minutes. Heat pan on medium heat until sauce boils, reduce heat and simmer until sauce reaches syrupy consistency (I usually just do this for the 5 minutes the chicken is resting). Serve chicken with sauce spooned over it and whatever accompaniments you want. We usually do rice and whatever veggie we have on hand.

cato99 · April 2019

We do a "chicken cycle" every week. I don't like eating the same thing over and over again for leftovers so this brings some variety starting with one chicken. If it looks intricate it really isn't! Each task is minimal, it's mainly hands-off roasting or simmering, and it's all incorporated into the rhythm of the week I don't even notice it, it's like food just happens (I just have to have the weekly plan in place when I shop beforehand so everything is lined up):

Part I

Roasted chicken and vegetables (takes a while but is very hands-off)
-1 whole chicken
-vegetable of choice, enough for like 6-8 ppl so that we have leftovers (root vegetables work best here, sometimes I do all carrots (idk 3ish lbs), sometimes all cauliflower, but my favorite is a combo of carrots (5ish), sweet potato (1ish), and parsnip (3-4ish))
-lemons and fresh herbs

Preheat oven to 450, peel and chop vegetables and spread in roasting pan (toss with a little olive oil, salt, pepper directly in pan), put chicken on top (on roasting rack if you have one), squeeze with lemon, salt and pepper, and stick in oven for about an hour (you can check it halfway to squeeze more lemon, and toss veggies so they cook more evenly). Take chicken out and while it rests before carving, if you want the veggies more browned stick under the broiler for a little bit. Before serving the vegs squeeze more lemon and throw in some fresh herbs and toss around. (Note: if I get organized in advance for marinading I do Samin Nosrat's buttermilk chicken for the chicken part)

We normally eat the legs for dinner that first night, and save the wings and central carcass.

Part II

Lunches with the chicken breast and roasted veggies, for example:
-Quesadillas with the chicken breast and roasted vegetables
-beat some eggs, throw in roasted vegetables and optional cheese, bake as frittata/crustless quiche
-"bowls" with a layer of chicken, cheese, and baby kale (sometimes I make a big batch of farro to use throughout the week as the base bowl layer)
-warm root vegetable and kale salads
-chicken sandwiches
-chopped or diced chicken breast dipped in ketchup or bbq sauce if you are a certain gross toddler
-ramekins filled with roasted vegetables and then microwaved with munster cheese on top as a snack if you are a certain gross me

Save the wings and the central carcass bones as you carve the chicken breast off

Part III

Soup! (also takes a while but is also really hands off)
-Fill a big pot with water. Throw in chicken wings and central carcass bones and an onion chopped in half or quarters, and reduce at a boil for an hour or two.
-strain or scoop out solids
-Option 1: cream of vegetable: throw in a vegetable, simmer for a bit to cook, then blend up with some cream, some lemon, some cheese, and an herb or spice. My usuals are mushroom+thyme+pecorino, or cauliflower+parmesan+truffle oil, or broccoli+bok choi+cheddar, or butternut squash+coriander+parmesan
-Option 2: throw in finely diced carrot and simmer in the broth until softened; cook angel hair pasta separately and add to the soup; finish with chopped marjoram or oregano

thirdtimesacharm2019 · April 2019

@sourlemon I was thinking the same thing... I make a mean pot of spaghetti (noodles, meat, and a jar of sauce)... sometimes I’ll get fancy and add garlic bread or steamed zucchini.

Some of these look really good!

Beauxbaton · April 2019

@sourlemon same girl, same. Especially since the start of this pregnancy. I've been exhausted. Lately very rarely does our food not come out of their s box or a restaurant. I think H is "cooking" the kids spaghetti os tonight.

olivemomma · April 2019

@cato99 we do a similar thing if we ever have all of the bones and do a big pot of broth. We always do this with the turkey carcass after thanksgiving! Add noodles, celery, carrots, and the rest of the meat - delicious and so healthy after all of the heavy eating on Thanksgiving Day!

mia8263 · April 2019

Cook Rice and beans then fry an egg on top! DS1 doesn’t eat anything but he eats the rice and egg. DS2 eats everything. So quick so easy so filling. I add garlic and little salt to the beans.

MamaK225 · May 2019

@cato99 - I try to plan a majority of my meals this way; I used to watch all of Sandra Lee's shows with how to use leftovers into subsequent meals. DH refuses to eat leftovers and it's one of the things that will be listed on the divorce papers, should that day ever arrive (I have told him repeatedly, though, the only way he's "getting away" is in a body bag, so he's safe ... ish).

lilmamabebe3 · May 2019

Salmon is our favorite quick and easy meal! Bake it in foil at 450 for 20 minutes. We do seasoned and then either with lemon slices on top and serve with broccoli and roasted potatoes or we do salt, pepper, everything but the bagel seasoning and serve with jalapeno sauce, cilantro rice, and asparagus.

I am a big fan of trader joes. My husband loves their premade beef roast in this sauce. So easy for nights he's working late and I will eat with the kids and have that ready when he gets home (once a week he gets home at 8:30 / 9 and it's exhausting for all four of us so I try to make it as easy as possible, and then he will clean up after he eats since I do bedtime for the boys and cook).

Also, chipotle. Very easy quick meal that everyone in my house will eat, lol. I am with @sourlemon. The pickiness of my kids combined with my severe lack of time means even quick meals are sometimes a lot of work. We do our best though.

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