Anyone with a small child in the family knows that sometimes dinner time can be one hectic time! For families that have both parents working (and who don’t get home til 4:30-5ish), meal prep and creation sometimes is stressful!
I am very fortunate to live very close to work and therefore get home at a reasonable hour, even with picking up Max at daycare. Still, Max is a crawling machine and doesn’t like to sit in one spot – so I have to use my time wisely when getting things ready for dinner.
There are some meals that I make that I can fix in a hurry. Sometimes things do depend on ingredients that I have on hand. Also, I very very rarely eat processed frozen food (actually, I skip that portion of the grocery store), so “popping in” something frozen does not happen. Thinking about some quick meals to make, here are my ‘Top 5 Easy Peasy Meals!”
5) Pita Pizzas
I love pita’s in my lunch, so I usually have some on hand. We also love to make our own pizzas, so pizza sauce is usually in the fridge.
How to make it:
Grab a pita
Smear some pizza sauce on it
Throw on some toppings (last week’s was spinach, basil and goat cheese)
Put in the oven (around 400 degrees) for 5-10 minutes and DONE!
4) Tuna Noodle Casserole
This is a classic. I am going to do a whole separate post on the wonders of Campbell’s
Cream of Mushroom soup – but…here it is
How to make it
Boil water and make pasta (not long pasta)
When done, drain water
Put in one can of Campbells CofM soup, one can of tuna and stir
Need veggies? Put them in! I am fond of peas
Put mixture in a casserole dish
Grate some cheese and put on top
Place in oven and bake (375 degrees) until cheese is melted and bubbling
3) Spaghetti and Meat Sauce
It is probably because I’ve been doing this for so long that I can pop out spaghetti like nobody’s business. But the recipe can be found HERE
I loooooove chili. Perhaps a lil too much. Anyhoo, the prep is very much like spaghetti. just with beans and that red spicy sauce! Recipe can be found HERE
1) Whatever is in your fridge stirfry!
This is an easy one. There are times when you kinda need to use up what is in the fridge. I usually have some frozen shrimp on hand, but chicken and beef work well too. If I need to use up some meat from the night before – I toss it in! Now, there is no recipe for this really – whatever floats your stirfry boat is really all you need to do. However here is what I tend to put in to make a sauce:
Put your stirfry mixings in a pan with a little veggie oil. Make some beef/chicken stock and put a bit in the pan and save the rest. Add some spices: Chinese 5 spice, chili flakes, curry, coriander are all good options. I usually make a mix of Chinese 5 spice and coriander.
While the veggies are cooking – make sure to keep everything ‘wet’ by putting in more stock as necessary. Add some lime/lemon juice (whatever you have). If you have some fresh herbs like cilantro (yummy yum) add some as well. Sometimes I squirt some hoison sauce for good measure. When things are looking ‘done’ put the rest of the stock in.
In a small dish, mix one table spoon of corn starch and then put about 1-2 tablespoons of cold cold water in. It should be a slurry, not a paste or too runny (I can just do this, and I don’t measure). When it is ready, put it SLOWLY into the pan. Like literally, spoon it in and then stir it in the stock mix. Wait a bit to see how it reacts. Put as much of the slurry in as you like – whether you want a more runny sauce or more thick.
Done and done!