Spaghetti with Tomatoes (wonderful recipe by Mario Batali http://www.bonappetit.com/recipe/pasta-with-sun-gold-tomatoes)
Kung Pao Tofu (adopted from Emeril Lagasse's Kung Pao Chicken recipe http://emerils.com/127345/kung-pao-chicken)
Ginger Fried Rice (Jean-Georges's version of Thai street food http://www.nytimes.com/2010/01/27/dining/27mini.html?_r=0)
Spanish Omelet (recipe by Julia Child and Jacques Pepin http://www.npr.org/programs/watc/features/1999/991030.childrecipe2.html)
Kale Frittata (recipe by David Lebovitz http://www.davidlebovitz.com/2013/03/kale-frittata-recipe/)

Stir fried. Frozen veggies, beans, add rice, add seasoning, break 1-3 eggs at the end. Quick 15 min.

You want shorter than that? Open packs/cans of tuna/salmon, mix mayo but sometimes i use hummus, add to bread and eat. Sometimes I add peas and corn in there.

If you prepare ahead and know 2 days later, you really don't want to be cooking, try this. Use cooked chicken meat, add mayo or hummus (for healthier), mustard and maybe some frozen veggies, mix and you have a chicken salad on fresh veggies or bread. It's so fast, sometimes I forget how quick and simple it can be.

I bought the precooked beef from Costco- will roast some Brussels sprouts and baby potatoes in the oven and pop the beef in toward the end to warm through and top with chimichurri. Will take maybe 30 minutes total.

Anonymous wrote:My weeknight go-to rotation looks like this:
Zatarain's jambalaya made with pre-cooked turkey sausage and either rotisserie or diced pan-fried chicken; OR Zatarain's dirty rice mix with ground beef;
spaghetti with meat sauce (ground beef with a gussied-up bottle of jarred spaghetti sauce);
chicken curry (made with curry paste, chopped onion, garlic and coconut milk) with rice;
tacos;
tilapia baked in various ways (most commonly topped with a mixture of mayo, parmesan, S&P, breadcrumbs and some seasonings) served with rice or potatoes;
pasta with chicken and white wine sauce -- this is my new thing. Leftover chopped rotisserie chicken. Sauce is made by sauteeing garlic, butter and a tablespoon or so of flour for a few min; add a cup or so of white wine and a cup or so of chicken broth; boil for about 10 min until reduced and thickened; add a little half and half and season with S&P. I throw in parmesan if I have it.

PP who wrote this -- I also usually steam some broccoli or green beans.

My weeknight go-to rotation looks like this:
Zatarain's jambalaya made with pre-cooked turkey sausage and either rotisserie or diced pan-fried chicken; OR Zatarain's dirty rice mix with ground beef;
spaghetti with meat sauce (ground beef with a gussied-up bottle of jarred spaghetti sauce);
chicken curry (made with curry paste, chopped onion, garlic and coconut milk) with rice;
tacos;
tilapia baked in various ways (most commonly topped with a mixture of mayo, parmesan, S&P, breadcrumbs and some seasonings) served with rice or potatoes;
pasta with chicken and white wine sauce -- this is my new thing. Leftover chopped rotisserie chicken. Sauce is made by sauteeing garlic, butter and a tablespoon or so of flour for a few min; add a cup or so of white wine and a cup or so of chicken broth; boil for about 10 min until reduced and thickened; add a little half and half and season with S&P. I throw in parmesan if I have it.

Anonymous wrote:Make some rice (white, brown, jasmine)
Drain a can or two of tuna in oil.
Drain a can of corn.
Quarter/cut up some boiled eggs.

Combined above with rice, add a little olive oil and salt/pepper to taste.

*hard-boiled eggs

Make some rice (white, brown, jasmine)
Drain a can or two of tuna in oil.
Drain a can of corn.
Quarter/cut up some boiled eggs.

Combined above with rice, add a little olive oil and salt/pepper to taste.

For PP that does the flank steak in the crock pot -- do you put a liquid in? Does that make it kind of like a brisket?

Anonymous wrote:

Baked tofu or baked chickpeas. Kind of weird, but my kids love both. Neither takes much prep time, though you do need to have them in the oven for awhile.


How do you bake these? Temperature? Anything on then or just plain on a cookie sheet?

I marinate the cubed tofu for 10 minutes or so (longer is better ) in some combo of soy sauce, powdered ginger, sesame oil, OJ and/or sweet rice vinegar. I kind of make it up as I go, but you can google recipes or buy a jar of Asian marinade. Bake at 375 for about 45 minutes.

Chickpeas I toss with some olive oil and salt and roast at 450 for 35 minutes or so. They are addictive.

Pasta with meat sauce is my go-to quick & easy dinner. Set a pot of water on to boil. In a separate pan, brown a pound of ground beef with a diced onion. Add a big jar of crushed tomatoes or tomato sauce, and a hearty sprinkle of Italian herb mix. Simmer while you cook the pasta. Set the table while they're both cooking (or enlist the kids to do that).

This also works with sliced sausage instead of ground beef. One of my kids likes the pasta mixed with the sauce, the other prefers them in separate piles.

Curried chickpeas:
Sauté a diced onion and a couple minced cloves of garlic in a Tb oil. Add a teaspoon of ground ginger and 2 tsp curry powder, stir and heat for about 30 seconds. Add a can of chickpeas (drained & rinsed) and a can of crushed tomatoes. Simmer until heated through. Serve over rice or shredded, sautéed cabbage.

Burritos, enchiladas, or tacos (all pretty easy and fast)
Pasta with marinara sauce -- we often put a fried egg on top for extra protein
Breakfast for dinner -- scrambled eggs, pancakes or french toast, omelettes, etc.
Baked chicken breasts -- put some cumin and chili powder and a tiny bit of honey on them and put in the oven at 350 for 40-45 minutes
Rice packets as a side for almost anything
Tilapia (baked or sauteed) -- defrosts really fast because it's so thin, so easy to keep around
Grilled cheese and tomato bisque soup (canned)

I just recently got this recipe for a soup and think it's pretty great:
Saute some onions, garlic, chopped carrots, and (optional) chopped potatoes in a pot. (Could use anything else/less/more -- whatever you want)
Add one large (32oz) can of crushed tomatoes with basil/seasonings and one large box (32 oz) of veggie or chicken broth. Add about one cup of wild rice, salt, and pepper.
Bring to a boil and then simmer for about 20 minutes. Very good and doesn't require a ton of work. Also tastes even better the next day.