This dinner came together quick, perfect for a weeknight. A crowd pleaser that has the option for lots of short cuts to make it come together even faster. Also lots of additions can be made to suit your own tastes, endless possibilities. Having one person […]
Month: March 2018
Does everyone else’s kids ask for snacks every 2 minutes or is that just mine? ? I came up with this idea last summer when the kids were on break and snack crazy. Just so you know, I’ve linked some products and or ingredients I […]
I love this sauce! It requires a little more time and a few more ingredients than your traditional meat sauce, however the loads of veggies (and flavor) makes me feel less guilty about how much of it I eat. Also it’s close enough to spaghetti to please even the pickiest of eaters. The real key to this recipe is very simple, time, you want to let this sauce cook low and slow and magical things will happen. Now the easy part of the title comes from my use of jarred marinara sauce, if you have a favorite go to jar, this is the perfect way to bulk that up but keep with the base flavor you already have come to know and love.
1/2 lb. hamburger, browned and broken up small
1 jar marinara sauce
2-3 Tablespoons olive oil
1 large onion, diced
1 cup carrots, diced
1/2 cup celery, diced
2-3 garlic cloves, minced
Pinch of crushed red pepper
Fresh parmesan cheese, grated
Fresh parsley, chopped
1 box, pasta of your choice, cooked al dente.
1/4 cup pasta water
Brown your hamburger meat with a healthy pinch of salt and crushed red pepper, breaking it up finely.
While your hamburger is cooking, chop up all of your veggies. Heat olive oil in a large pot over medium, medium high heat. Add onions, celery and carrots, sprinkle with salt and sauté 5-7 minutes, stirring occasionally. Add garlic, stir until fragrant, one minute should do. Pour your cooked hamburger meat into the pot and stir to combine. Next add the jar of marinara and bring the sauce mixture to a low boil, reduce to a simmer and let it cook uncovered 20-30 minutes, stirring occasionally.
During that time cook your pasta to al dente reserving 1/4 cup of pasta water. Pasta water is one of those ingredients that you don’t even realize you have. It’s so starchy and can be used to either thicken or loosen a sauce. I do this with all of my sauces, it’s a great little trick for home cooks to have. Now in this case you may not need the full 1/4 cup of pasta water, it’s really a matter of how you like your bolognese. If you prefer more of a ragu consistency you can skip this step all together. I usually like to thin ours out a little bit, however add a splash at a time to see what works best for you.
Now it’s time to top your warm pasta with your oh so yummy bolognese and garnish with lots of fresh parmesan and parsley.
This one is always a hit around my house, all 3 kids eat it up and ask for seconds or even leftovers the next day. Plus it’s loaded with veggies and I just love sneaking extras into things they love. Adding all the veggies also means you don’t have to use as much meat which is budget friendly! My tip for this one is if you are a vegetarian you can use one head of cauliflower finely chopped in a food processor in place of the hamburger meat. You would just add the cauliflower in with the other vegetables in the recipe.
Let’s talk zucchini. I know a lot of you guys are interested in the keto recipes I’ve made for my husband. Zucchini is a huge staple in keeping his meals streamlined with what I’m already making the family. Just so you know, I’ve linked some […]
This dish to me is spring time on a plate. Between all the bright colors and the warming spices it just gets me so excited for sunshine and warmer weather. This dinner comes together rather quickly but packs a real flavor punch like it’s been cooking all day.
Just so you know, I’ve linked some products and or ingredients I believe in and use myself, however I could collect a percentage of sales. At Mommy Spice we’re all a team in making meals and staying on budget and I hope you love the things I recommend as much as I do.
A short cut I love to use is this Caribbean jerk seasoning mix, the scent alone is enough to know something really tasty is coming your way. I’ve mentioned before eating the rainbow and this dish does just that. The array of different peppers and pineapple are not only colorful, but also delicious, with both complex flavors and textures.
Small flour tortillas “taco size”
1 lb boneless skinless chicken breast, sliced
2 rainbow bell peppers, sliced
1 jalapeño pepper, chopped fine
1 8oz can pineapple chunks in 100% pineapple juice
2 teaspoons Caribbean jerk seasoning mix
2 tablespoons canola or vegetable oil
Crumbled feta cheese, for topping
In a large skillet, heat 1 tablespoon oil over medium, medium high heat. Once hot, add in sliced chicken and 1 teaspoon Caribbean jerk seasoning, cook 5 minutes. Add in remaining 1 tablespoon of oil and 1 teaspoon of seasoning as well as your sliced bell peppers. Cook an additional 5-10 minutes until your peppers are soft. Now you’ll want to drain your canned pineapple, reserving the juice. Take 1/4 cup of the pineapple juice and deglaze your pan, stirring the chicken and peppers to get any bits off the bottom of the pan. Reduce heat to low to keep warm while you assemble your fajitas. Combine the pineapple chunks with your jalapeño in a small bowl and set aside. Warm the tortillas, either in the over or microwave.
Now time to assemble, lay the warm tortillas down flat on your plate, put a big spoonful of the chicken and peppers down the center, top with crumbled feta cheese and a spoonful of your pineapple jalapeño relish. The finished product will be pretty as a picture and taste yummy too!
A lot of people get scared off from fresh jalapeño, so if spice is not your thing feel free to leave that off. However, the heat from the jalapeño and the sweetness of the pineapple play really nicely off each other, then the creaminess of the feta just really brings it all together. My tip for this one is to slice your chicken a little smaller than your bell peppers, the bell peppers do shrink up a good bit and in a fajita it’s nice to have everything be around the same size. I also usually like to cut the pineapple chunks down a little bit as well for this same reason.
Just so you know, I’ve linked some products and or ingredients I believe in and use myself, however I could collect a percentage of sales. At Mommy Spice we’re all a team in making meals and staying on budget and I hope you love the […]
Guys, I ♥️ red bell peppers! So much so that I subconsciously cut one into the shape of a heart prepping dinner the other night. Naturally I had to take a picture once I saw this! Red bell peppers are one of those ingredients that’s […]
1 bag plain mini bagels, halved
1 jar pizza sauce (or marinara)
1 bag shredded mozzarella
Any additional toppings you like, mini pepperonis, diced up bell peppers, pineapple, you name it, just dice it small!
Preheat oven to 350 degrees, cover a large baking sheet with foil or parchment paper. Lay out bagel halves, for each half spread 1 tablespoon pizza sauce and top with 1 heaping tablespoon mozzarella cheese. Once all bagels are topped sprinkle with Italian seasoning and bake 10 minutes. Once done either eat up, or flash freeze.
If you plan to freeze the whole batch just stick the entire baking sheet into your freezer. Once frozen, place into a freezer safe zip top bag and date, I like to use mine within 3 months time, but truth be told they’ve never lasted that long. If you want to reheat them from the freezer, I like to do a 350 degree oven for 10 minutes. Or 2-5 minutes in the microwave, however you’ll lose a good bit of texture, but you can’t beat the convenience. If you’d like to pack these in your kids lunch I usually pull them out the night before and place them in the fridge, however the morning of might also work depending on how early your little one has lunch time. My tip for these is if you are planning to freeze them not on your baking sheet make sure they are on a plate big enough to where they don’t touch. It’s important they freeze independently to keep their structure and for easier packing. You and your kids will love these, and making them together is that much more special, the more I involve my kids in what I make the more willing they are to try new things. Also food is family and pizza is our love language ?
I really love to bake something in the beginning of the week to make breakfast easier for the rushed school mornings. These have old fashion oats and walnuts in them, you’re getting both fiber and protein in this little muffin, both help to keep you […]