Stumped for dinner ideas? Don’t want to spend too much time in the kitchen? This one-pot beef and macaroni will get you fed in no time flat.
You can thank me later :)
When I was growing up my mom had a friend named Judy who made the best beef and mostacciolli. I couldn’t get enough of it. She would throw a large amount of ground beef into a pan and cook it for about 15 minutes or so. Then she would empty a jar of red sauce into another pan and place the ground beef in the sauce, leaving it to simmer for about half an hour. Then there was the waiting for the water to boil to make the pasta.
Doesn’t it seem like forever for water to boil?
Such a simple meal brought me so much joy.
My version is more creamy than saucy, takes under 35 minutes from start to finish and uses one pot. That’s just what you need sometimes.
Thanks Judy for inspiring me and thank you for those bowls of mostacciolli. They were always appreciated!
- 1 pound organic grass fed ground beef
- 1 teaspoon dried garlic
- 1 teaspoon onion powder
- 4 cups chicken broth
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 16 ounces elbow macaroni
- 1 cup shredded aged white cheddar cheese
- Fresh chopped cilantro (optional)
- Sour cream (optional)
- Salt and pepper to taste
- Spray oil in a large skillet or Dutch oven over medium high heat. Add beef and cook 5 minutes Add onion powder and garlic and cook one minute.
- Add chicken broth, tomatoes, chili powder and cumin.
- Stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
- Remove from heat. Top with cheese, and cover until melted, about 2 minutes.
- Sprinkle with cilantro and add a dollop of sour cream.
Here’s an easy recipe to start your day. Wake up and make this stove top frittata.
Get off to a good start. Eat some breakfast. You can do this!
You need to mix together a few eggs and a couple of other ingredients. Pour it in a pan. Heat through and eat it while hot.
I know you can do this!
Makes 2 servings
- 4 eggs, beaten
- 1/4 cup milk
- 1/8 teaspoon salt
- 4 slices nitrate and nitrite free bacon
- 1 cup loosely packed spinach, chopped
- 2 tablespoons fresh grated parmesan cheese
- In a medium bowl blend together eggs, milk, salt, and bacon.
- Heat pan on medium heat. Spray generously with oil and pour in egg mixture.
- Sprinkle on spinach and cook on medium heat.
- Cover and continue to heat for 6 minutes. Turn to low and sprinkle on cheese. Cover and heat another 3-5 minutes, until cheese has melted and middle of frittata is cooked through.
No dairy, no nuts, and lots of good for you ingredients. These breakfast muffins will have you looking forward to getting up in the morning.
How’s your Summer going? Mine has been filled with old and new friends as well as family dinner parties, public pool fun, marshmallow roasting, and staying up a bit too late a handful of times. I love it!
These simple red bean and almond butter burgers will become your new favorite veggie burger. If you’re into that sort of thing.
I browse through A LOT of cookbooks. Sometimes there are too many books lying around the house. Seriously too many but I love cookbooks. Not every book is great but there are nuggets of information waiting to be used.
No, I don’t buy them. Too cheap and what a mess that can be. The library is such a great source of inspiration for me.
There’s something here for everybody.
Crunchy Quinoa and Oat Granola - Quinoa is a great source of protein. Perfect for breakfast.
Nut Free Crunchy Granola Bars - Nut allergy? This one is for you.
Easy Stove Top Granola - One of my new favorite and easy recipes.
Homemade Fruit and Seed Granola with Coconut - Enjoy with some milk or yogurt.
Quinoa Crunch Granola - This one has chocolate!
This one pot meal is ready in under 30 minutes and dishes are a distant memory if only for one night.
Picture yourself pulling out a 12 inch skillet and placing it on your stovetop. Then you proceed with a couple more steps and in less than half an hour dinner is on the table. Woohoo!
A light summertime sandwich filled with crunchy carrots, cashews, feta cheese, and a flavorful herb salad.
I’m in charge of feeding people. It’s not always an easy job. Palates change regularly and what was enjoyed one day may not be liked the next time around. This does make for some challenges when cooking for a group.
Now this sandwich I made for me. Yes me. I was not thinking about what anyone else would like to eat. I wanted crunch and I got that with the carrots and cashews. I wanted tangy and I got that with the dressing. I wanted greens and this mixed herb salad was perfect. I was craving a salty cheese and feta was in my fridge.
We had a few loaves of bread we just purchased and this sandwich was born. I recommend toasting the bread so you don’t end up with a soggy mess. The combination of ingredients will have you happily eating a salad sandwich any day of the week.
Ingredients for Sandwich
- 2 cups loosely packed Herb Salad mix
- 1/4 cup feta cheese
- 1/4 cup cashews
- 1/2 cup shredded carrots
- 4 slices oat bread
Directions for Sandwich
- In a medium bowl mix together herb salad, feta cheese, cashews, and shredded carrots. Set aside.
- Toast bread and set aside.
Ingredients for Dressing
- 1 tablespoon balsamic vinegar
- 2 teaspoons dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons plain Greek yogurt
- salt and pepper to taste
Directions for Dressing
- Mix together and shake till combined.
- Pour desired amount onto salad. Toss to coat and place salad on toasted bread. Serve with a fruit of choice.
Too hot to turn on the oven but crave granola? You are gonna love this recipe.
Oats are a staple food to have around the house. In this recipe I toast them, which really brings out their flavor. In the past I’ve baked oats and the flavor is good but it takes longer. This recipe is perfect if you’re pressed for time, or your favorite guy requests that you not bake if it’s over 85 degrees fahrenheit. I know he’s right. Why heat up the house? I love you sweetie!
A sweet smoothie that can be made in mere minutes and makes a great snack. You’ll be glad you tried this one!
It’s been a while since I posted a smoothie that wasn’t green. So here you go. Got to keep you on your toes. I love this smoothie! It reminds me of dessert. And who doesn’t love dessert? Maybe my favorite guy, so he says.
I might try freezing it next time for popsicles.
Oozing with sweet cherries and chocolate chunks. These cookies make a great addition to your breakfast or snack time.
This cookie recipe is a take on a previous post. Have you tried my Vegan Cherry Oatmeal Cookies? These are just as good! Doesn’t chocolate make everything better? My favorite guy says that about bacon. I am on team chocolate.