Ingredients:

• 12 ounces rigatoni
• 7 slices whole grain bread
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium onion, halved, slice into half moon slices
• 1 28 ounce diced tomatoes, drained, reserve liquid
• 1/4 teaspoon red pepper flakes
• 1 cup fresh basil, chiffinade

Directons:

1. Cook pasta according to package directions, reserve 1/2 cup pasta cooking water, drain and set aside.
2. Cut the bread into 1/2″ to 3/4″ cubes and shred in a food processor.
3. Heat 3 tablespoons olive oil in a skillet over medium heat. Add bread crumbs, stir often, cook until crumbs begin to lightly toast, about 5 minutes.
4. Add half the garlic and all of the lemon juice and cook for another 2 minutes.
5. Season with salt and pepper and set aside.
6. Heat 1 tablespoon oil in a medium saucepan. Add tomatoes, 1/2 cup reserved pasta water and tomato liquid. Heat to a boil.
7. Place the pasta in a serving bowl, add the sauce and toss. Add the bread crumbs and basil strips, toss and serve.

Serves 4
Prep Time: 0:20
Cook Time: 0:20

The Simple Dollar offers five tips for preparing home-cooked meals, with minimum effort at the end of a busy day.

• Prepare meals in advance.
• Discover the crockpot.
• Have regular “leftover” nights.
• Use lots of items that require minimal preparation.
• Eat extremely simple meals

The Simple Dollar » “I’m Too Tired To Cook” - At-Home Dining Solutions For The Overworked Family.

I find that a combination of the last two tips can lead to some first-class dishes, without resorting to microwaved “poor man quesadillas” Here’s my recipe for spaghetti with tomato sauce that can be prepared in the time in takes the water to boil and the pasta to cook.

Ingredients:

• 1 pound dried spaghetti
• 2 tablespoons extra virgin olive oil
• 1 red onion, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 pound ground beef
• 1 28 ounce tin of diced tomatoes
• salt and pepper to taste
• grated Parmesan cheese

Directions:

1. Fill the pasta pot with enough water to cook the spaghetti, salt well and place on high heat. Once the water comes to the boil add the spaghetti and cook until al dente.
2. Meanwhile, heat oil in a large saute pan over medium heat. Add the onion, a pinch of salt and saute for five minutes. Add the dried herbs, crushing them and cook for another minute.
3. Add the ground beef, break it up and cook until no longer pink.
4. Stir in the diced tomatoes, bring to a simmer. Add pepper and reduce heat and continue to cook until the spaghetti is ready.
5. Taste and adjust salt and pepper as needed.
6. Drain the spaghetti, return to the pot and toss with the tomato sauce.
7. Serve with Parmesan cheese. Serves four as a main course.

The thing with this, and similar dishes, is you can substitute to your heart’s desire depending on the contents of your pantry.

• You can use ground or boneless chicken parts or omit the meat for a vegetarian version.
• If you like it spicy, add some dried chilis during the cooking process.
• Use what dried herbs you might have, instead of basil and thyme.
• If you happen to have fresh herbs on hand, chop them and add them just at the end of the cooking process.

Makes 4 to 6 servings

Ingredients:

• 1 lb Lean Ground Beef
• 1 Onion, chopped
• 2 Carrots, julienned
• 1 Bell Pepper, julienned
• 2 Cloves garlic, minced
• 1 tablespoon Paprika
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon Salt
• 1/2 teaspoon black pepper 
• 1/2 teaspoon hot chili pepper flakes
• 28 ounce Can of diced tomatoes
• 1/2 cup sliced green olives
• Toasted pine nuts
• Chopped fresh coriander

Directions:

1. Cook ground beef, onion, carrots and sweet pepper in large skillet over medium-high heat, breaking beef up into small chunks with back of spoon for 8 to 10 minutes or until beef is completely cooked and vegetables are tender-crisp.
2. Stir in garlic, seasonings and cook for 1 minute longer.
3. Stir in tomatoes and bring to boil. Reduce heat to low, simmer, covered for 5 to 10 minutes or until vegetables are tender.
4. Stir in olives; heat through. Season with more salt and pepper if desired.
5. Serve with cooked pasta, rice or couscous.

…with the Six O’Clock Scramble

The Scramble is a weekly e-mail newsletter that features:

Five flavourful and healthy, tried-and-true dinner recipes with side dish suggestions, emailed to you each week.

Easy-to-prepare dinners in 30 minutes (or less), most with fewer than 10 ingredients.

Delicious, easy recipes like Asian Turkey Burgers, Tortellini Tossed with Fresh Mozzarella, honey glazed salmon and red beans and rice burritos.

Includes an organized grocery list so you can print and shop.

Perfect for working or full-time parents, or anyone who wants new ideas to get dinner on the table quickly.

Healthy Family Recipes - Low Fat Recipe, Quick Meals, Fast Dinner

Ingredients:

• 3 tablespoons vegetable oil, divided
• 1 pound beef sausages, cut into 1 inch lengths
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 teaspoons grated fresh ginger
• 2 tablespoons curry powder
• 2 cups beef stock
• 1 cup raisins
• 2 apples, cored, peeled and sliced
• Salt and pepper to taste
• 2 bananas, sliced

Directions:

1. Heat 1 tablespoon oil in a large saute pan. Add sausages and cook for 5 to 10 minutes until browned. Remove from pan. Drain excess fat from pan.
2. Heat 2 tablespoons oil in the saute pan over medium-high. Add onions and cook, stirring occansionally, until soft and slightly browned.
3. Add garlic, ginger and curry powder. Cook, stirring, for about 1 minute or until fragrant.
4. Add broth and bring to a boil.
5. Reduce the heat and add raisins, apples, sausages, salt and pepper. Cook, uncovered, for about 10 minutes, stirring occansionally, until the sauce is thickened and the apples are tender.
6. Gently stir in the banana slices and cook for 2 more minutes.
7. Serve over rice.

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