Tag Archive | "Quick and Easy Weeknight Dinners"

Spaghetti Florentine

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Spaghetti Florentine

Posted on 26 February 2012 by noelskitchen

Here is an extra-thrifty, nutritious one-dish meal.


This meal is not only extra-thrift but can be halved. If you have the time to bake it, it tastes even better and freezes well.

Serves: 6


  • 1 pound (16-ounces) spaghetti
  • 2 Tablespoons vegetable oil
  • 2 1/2 cups make-ahead ground beef
  • 1 medium onion, peeled and chopped
  • 2 garlic cloves, pressed
  • 1 (14-ounce) can fire roasted diced tomatoes, drained
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried sweet basil
  • 1/2 teaspoon dried oregano
  • 10 ounces fresh spinach leaves
  • 1/2 cup grated Parmesan cheese


  1. Cook the spaghetti according to package instructions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat for about a minute. Add the onion and garlic. Add the make-ahead ground beef, stirring until all ingredients are combined. Add the tomatoes, salt, pepper, basil, oregano and spinach. Cover and simmer 10 minutes.
  3. Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet. Sprinkle with cheese, and serve hot with a green salad or loaf of french bread.

*The make-ahead ground beef makes preparing this meal quick. However if you need to cook the ground beef, do so at step #2, push ground beef aside once browned then add the onion and garlic and continue to cook until onion is soft.

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Skillet Macaroni and Beef

Posted on 22 February 2012 by noelskitchen

This satisfying one-dish meal gives you more dinner for the dollar than you are likely to find anywhere! 


This dish is simple. It’s extra thrifty, takes less time to prepare and cook and there’s leftovers for another night’s meal. This recipe I make quite often and rotate the vegetables I use with what I have in the fridge and using make-ahead ground beef, adds to making it a very fast meal to make.  This dish originated from my Busy’s Mom’s Hamburger Helper recipe and experimenting with different seasonings and ingredients. It really is yummy and the kids love it!

Skillet Macaroni and Beef

Serves: 6


  • 2 cups make-ahead ground beef
  •  1 1/2 cups frozen green beans
  • 1 medium yellow onion, peeled and finely chopped
  • 1 garlic clove, pressed
  • 2 cups uncooked Radiatori spiral noodles (Costco purchase, makes it fun for the kids, but any small noodles will work)
  • 2 cups tomato sauce
  • 1 teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried sweet basil
  • 1 teaspoon dried oregano
  • 4 cups of water


  1. In a large skillet over medium- high heat, cook the onion until tender. Add the  garlic, green beans stirring occasionally, for 5 minutes.
  2. Add the already cooked ground beef to the skillet, uncooked macaroni, tomato sauce, salt, Worcestershire sauce, spices and water to cover the macaroni and beef mixture.
  3. Bring mixture to a boil. Place a lid or foil over the skillet. Reduce the heat, and simmer for 15, or until the macaroni is tender. Stir occasionally.

*You can substitute the green beans with frozen corn or peas and use ground turkey in place of the ground beef. This recipe can be halved, or leftovers can be refrigerated for 1 to 2 days. If I simmered it a little more on the stove, most of the “sauce” would have been absorbed, but hey that’s what bread is for right?

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Week 4 of the Just In Time Family Meal Planning Challenge

Posted on 20 February 2012 by noelskitchen

Having already stocked my freezer with main dish ingredients, I can prepare my weekly meal plan when I’m pressed for time.

Need ideas for your weekly meal plan? This week, for my Just In Time Family Meal Planning Challenge, I’m sharing my make-ahead cooking strategy which is guaranteed to save me time in the kitchen and add some tasty dishes to our dinner menu. When you’re especially pressed for time or when you just want to get in and out of the kitchen extra fast, the meals I’ve got planned for this week will have recipes that take no more than 15 to 30 minutes to prepare.  I’ve replenished my pantry and I”m ready to add more meals to my freezer. Let me know if you like this and if it helps you out with planning your meals this week.

My Weekly Meal Plan

Here’s a look at the week ahead with recipes posting throughout the week:

Sunday: Taco Chili, leftovers will be used for the hubby’s lunch. (recipe posting soon) I also made a batch of Quick Minestrone Soup for lunch this week.

Monday: Crock Pot Roasted Chicken, Bacon, Lettuce, Artichoke Salad with Homemade Buttermilk dressing and Homemade Croutons.

Tuesday: Skillet Macaroni and Beef (using make-ahead ground beef)

Wednesday: Chicken and Dumplings (recipe posting during the week)

Thursday: Spaghetti Florentine

Friday: Pizza Night!  We’ll have pepperoni pizza for the kids and a specialty pizza for the hubby and I with the traditional Homemade Pizza Dough with Homemade Pizza Sauce.

Saturday: Country Supper Omelet

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Quick Minestrone Soup

Posted on 19 February 2012 by noelskitchen

A basic but lovely vegetable soup – it’s jam-packed fully of goodness and will do anyone who eats it the world of good! 

Soup is a great way to make the most of leftover vegetables which can spoil more quickly. Make up a big batch of soup– you can keep the rest in the fridge for light suppers, packed lunches, and even freeze portions in zip-loc bags to eat another day. This soup is great for using up any odds and ends of pasta.

 Quick Minestrone Soup

Serves: 8


  • 1 Tablespoon olive oil
  • 2 strips bacon, finely chopped
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1/2 teaspoon dried oregano
  • 1 (28-ounce) can diced tomatoes with juice
  • 1 large potato, scrubbed and diced
  • 4 cups vegetable broth
  • Large handful of spinach leaves
  • Salt and Pepper to taste
  • Parmesan cheese


  1. Heat a large pot over a medium heat and add olive oil. Throw in the bacon and fry it gently until it starts to turn brown.( The kitchen should smell fantastic right about now.) Add the garlic, onion, carrots, and celery and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.
  2. Add the tomatoes, potato and vegetable broth, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a paring knife) that the potato is soft and cooked through.
  3. Add the spinach and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water.
  4. Finish by seasoning with a little salt and black pepper and pass the Parmesan around the table for people to sprinkle on their soup.

The ingredients I used were just what I had on hand in my pantry and refrigerator. You could certainly use kale, leeks, basil, chick peas or kidney beans in this recipe.

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Make Ahead Meals For Busy Moms On Weeknights

Posted on 18 February 2012 by noelskitchen

Last week we started talking about what makes our time in the kitchen more efficient when we have such busy schedules. Making good use of our crock pot/slow cookers came in very handy with our busy schedule and allowed for some tasty dinners. Prepping and making meals ahead so their ready to toss in the crock pot are another great technique for busy moms trying to serve dinner to their families on weeknights.

Make Ahead meals allow us to prepare our meals ahead of time, save our sanity, and gives us more flexibility for those busy evenings filled with activities, so that we will have more time with our family. Plus, our pre-made freezer meals are ten times healthier than those pre-packaged meals from your grocer store’s freezer.

This Shepherd’s Pie recipe was the third recipe made during this week’s Make Ahead Meals.

Meal planning becomes easier for busy moms on weeknights with easy make ahead recipes saving time in the kitchen.

Shepherd’s Pie

Makes: 6 servings


  • 2 cups frozen Make-Ahead Ground Beef
  • 1/2 cup onion chopped
  • 1 teaspoon vegetable oil
  • 1 garlic clove, pressed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cups frozen corn or your favorite vegetable
  • 1 cup beef gravy (gravy leftover that had been frozen)
  • 2 cups mashed potatoes
  • 1/2 cup cheddar jack cheese, shredded
  1. Preheat oven to 375 degrees. Defrost ground beef mixture in microwave, 5 to 7 minutes or until it’s thawed. Remember to remove the lid before defrosting.
  2. Chop onion. Heat oil in a large skillet over medium heat. Add onion and pressed garlic. (I use my garlic press a lot when adding garlic to a recipe.) Cook and stir 2 to 3 minutes or until tender. Stir in ground beef mixture and seasonings. Add corn or other vegetables and gravy to skillet. Bring the mixture to a boil. Spoon into an oval or round baking dish.
  3. Shred half the cheese over potatoes. Mix together. (A Make Ahead step here is to already have the mashed potatoes made and frozen; just pull from freezer and thaw.)
  4. Spread mashed potato cheese mixture over ground beef mixture. (I piped the mashed potatoes over the top for something different.)
  5. Bake 25 to 30 minutes or until thoroughly heated. Remove baking dish from oven. Shred remaining cheese over potatoes; let stand 5 minutes before serving.

With the Make Ahead Ground Beef  I made at the beginning of the week,  I was able to create three tasty dishes this week.

  • Tamale Pie
  • Zesty Taco Ring Bake (recipe coming soon)
  • Shepherd’s Pie (recipe above)
Do you having any great Make Ahead Meals?


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