BACK TO SCHOOL DINNERS
Every year I write a post on back to school dinners, because every year, no matter how aware we are that fall is coming, no matter how we think we haven’t let the relaxed summer pace get to us, that abrupt shift to the busy winter schedule seems a blow. School starting alone is an adjustment, there’s a new schedule, after school activities, parental participation not to mention homework time.
Dinner time is one of the first casualties. There’s no longer the feeling that it can be a little later, or last a little longer. Dinner can easily change from a relaxed family moment to a time- compressed nightly ritual. One of the best ways to soften this seasonal transition is to have a list of delicious recipes your family likes, which take minimal time and effort to prepare with minimal mess. Recipes so simple, family members can start them to save time on busy nights.
The 9 recipes in this post fit my 30 min. rule-no muss, no fuss and no longer to make. They’re perfect for the busy person who doesn’t have time to change to fix dinner, or perhaps to change to make an appointment afterwards. Together they’re an ideal answer to feeding a family at least during that first week of back-to-school days.
RECIPES
Tuscan Tuna and Bean Salad: Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans
2 plum tomatoes diced
2 tsp. dried basil
Ground black pepper
Salt to taste
1 Tbs. balsamic vinegar
2 Tbs. fresh lemon juice
1 tsp. powdered garlic
1 Tbs. oil
2 Tbs. Dijon or spicy mustard
Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients, then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on greens.
Salad Veronique: Serves 4
3 ½ cups cooked chicken or turkey-Deli or left over is dine
1 cup chopped celery
¾ cup halved seedless grapes
¾ cup mayonnaise
1/3 cup sour cream
½ tsp. curry powder
Salt and pepper to taste
½ cup chopped pecans or toasted walnuts – optional
Lettuce
Mix all the ingredients together and chill until ready to serve. Serve on lettuce lined plates.
Cranberry-Chicken Salad: Serves 2
1 cup bite size pieces of chicken or turkey-deli or left over is fine
2 Tbs. craisins
2 Tbs. chopped walnuts
¼ cup crumbled Feta cheese
At least 4 cups of Bibb, Iceberg, Romaine or other salad lettuce in bite sized pieces
½ Tbs. olive oil
@3 Tbs. Raspberry vinaigrette
Toss the greens with the oil, then layer the meat, craisins and nuts over them. Pour the vinaigrette over and top with the cheese. Present layered as made.
Potato and Bean Casserole: *Serves 4
1lb. package hot dogs cut in ½ inch slices
1 onion thinly sliced
16 oz. can beans—suggested light kidney beans- partially drained
15 oz. can diced tomatoes with juice
12 oz. frozen cut green beans
1 envelope beef or chicken bouillon granules
1 Tbs. oil
Salt and pepper
3 white potatoes or 2 small sweet potatoes
Heat oil in skillet and sauté onions until soft about 5 min, add hot dogs and warm through, about 4 min.; add green beans and tomatoes and bring to a boil; add kidney beans. Turn off heat. Pierce potatoes several times with a fork and microwave on high just until tender, about 3 min. Cool and thinly slice. Turn bean mix into an ovenproof casserole dish or 4 individual crocks. Cover top(s) with potato slices in a circular pattern. Bake in a 400 deg. oven until potatoes are golden and mixture bubbles. Serve hot with a tossed salad.
*NOTE: This is a great meal to have made ahead. It gives you a chance to put your feet up while it bakes. It also perfect for those nights when people have to eat at different times.
Penne With Ham and Peas in Creamy Sauce: 4 Servings
(1) 1lb. box of penne –I like the whole grain-also excellent with tortellini
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4-5 oz. Sliced ham cut in 1 inch squares OR 2 cups leftover ham in ½ inch pieces ***
2 Tbs. oil
¼ tsp. garlic powder—optional
1 cup milk, cream or mixture of the two **
¼ cup pasta water
Shredded or grated Parmesan cheese.
Cook the pasta according to box directions until just al dente= about 8-9 min.. Drain over a bowl saving the pasta water. Return the pot to the stove. Add the oil and ham and stir over medium heat until ham pieces separate. Add peas and if using, garlic powder. Stir to dissolve powder and coat all ingredients with the oil. (3 min. total) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms.( 4 min.) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve
piping hot.
Suggested sides: Tossed salad and a good artesian bread.
*** Only heavy cream, half-and-half, and skim milk can sustain boiling without “breaking” or curdling.
Ever the calorie counter, I use skim milk. The Italians would insist on heavy cream, but half and half works well and adds a richness to the flavor
***Smoked turkey, turkey bacon, or turkey ham are all good dietary alternatives.
Ravioli with Beef-Supreme: Serves 4
1 lb. frozen ravioli
2 cups spaghetti sauce -See Note
1 1/3 lb. ground beef-shaped into 4 meatballs**
Grated Parmesan cheese-optional
Slightly thaw the ravioli and cook in the sauce. Meanwhile, roast the meatballs at 400deg. until desired doneness. On an average about 10 min. Serve ravioli with sauce and place a meatball in the center of each plate. Optionally pass cheese.
** I separate bulk packages of hamburger into 1/3 lb. balls and freeze them wrapped in plastic wrap. For dishes like this I cook them frozen. The cooking time for medium rare is about20 min.
NOTE: Commercial pasta sauce is fine. I make my own which freezes well, by simmering (1) 28.oz.can crushed tomatoes with 1 medium carrot, halved lengthwise and sliced thin, 1/3 cup raisins, 1 Tbs. each dried oregano and basil, 2 Tbs. oil and 2 tsp. garlic powder (measures optional)and salt and pepper to taste about ½ hr. I do this when I have time and keep it on hand.
Pasta a la ( insert your name): Serves 2 –For more servings double recipe
2 servings or about (1/2 ) an 8 oz. box of penne or another firm, shaped pasta.
1 cup diced cooked meat-optional
1 ½ cups leftover, or microwaved vegetables, I often use cut Brussels sprouts in this.
2 Tbs. chopped green and/or black olives and/or capers.
6 chopped fresh basil leaves or 1 tsp. dried
1 Tbs. fresh oregano leaves or ½ tsp. dried
8 halved or sliced grape tomatoes or equivalent fresh sliced or canned diced
2 Tbs. salad oil
1 Tbs. Balsamic vinegar
2 Tbs. pasta water
Dash garlic powder
Salt and pepper to taste if needed
Cook pasta and drain well, saving some of the water. Mix the oil and vinegar in a cup. Toss all the ingredients except the salt and pepper with the vinegar and oil adding the pasta water to give body. Taste before adding salt and pepper. Allow to sit a few minutes to meld flavors. Serve at room temperature.
Experiment with the vegetables, the herbs, the pasta shapes—Make it YOUR dish!!
Vegetable Pizza: 1 per person
(2) 8in. flour tortillas
1 cup leftover, or microwaved until soft, fresh vegetables –See Frittata recipe above
½ cup leftover chicken or turkey OR 2 oz. double thick Deli sliced diced
¼ cup Salsa Verde, pesto or Riciato sauce + 2 Tbs. sour cream optional
2 Tbs. chopped tomatoes or diced canned-optional
½ cup Cheddar cheese
Preheat oven to 400 deg. With a pastry brush or sponge, liberally coat one tortilla with water. Cover with the second one and press to adhere. Cover the tortilla top with the sauce, leaving a 1 inch rim all around. Arrange vegetables over and top with meat. Sprinkle cheese over all. Bake 12 to 15 min. until cheese bubbles and edges are browning. Serve at once.
Quick and Easy Pizzas: Serves 4
4 individual vegetable pizzas- favorite brand
1 cup mixed frozen broccoli flowerets and pepper and onion.
1 cup turkey or chicken pieces = 1/3 lb. from the Deli
¾ cup diced raw tomatoes or canned
(1/2) a 4 oz. can stems and pieces mushrooms—optional
1 Tbs. oil
Salt and pepper to taste
4 oz. shredded Cheddar cheese
Microwave the frozen vegetables in the oil for 2 min. Divide them over the pizzas. Do the same with the tomatoes, mushrooms, if using, meat and finally the cheese. Bake as per package directions Serve at once.
