For the Picky Eater, and Easy for the Cook

I made two weeknight meals recently that were a complete hit with my family, even the picky eater. They were both easy, and the goulash was with leftovers, so it was doubly exciting for the kitchen and the checkbook. There was a minimum of prep for each, and it was so great that the goulash is already planned for dinner for Monday night.

Recipes and pictures below the cut:

Goulash

You can use any flavoring and any pasta variety you like, although I’d recommend the larger ones like rigatoni, ziti, cavatappi. We like cavatappi. The smaller ones are probably best with more of a chili consistency.

My ingredients:

• About a pound or so of ground beef
• One box of cavatappi
• One can of diced tomatoes (I used petite)
• 1/4 – 1/2 jar of pasta sauce (I used Prego Creamy Tomato Basil)
• If you’re using leftover pasta, take it out of the fridge. If you’re cooking new, boil a pot of water, and follow the box directions.

Brown the meat and drain the grease.

Drain the can of tomatoes and add to the meat. Stir.

Add 1/2 cup of pasta sauce and combine. If you want or need more sauce, add it until it’s the consistency you’re looking for. You don’t want to drown the beef, but you also don’t want it too dry either. I used a little less than half of a 24oz. jar of sauce.

When the pasta is ready, drain and add little by little to the meat mixture, combining it evenly. You may have some pasta leftover for another meal, tomorrow’s lunch probably.

My family added grated parmesan cheese to their bowls.

Paired with a salad and Italian bread, it was a very filling, healthy meal.

And the picky one had two helpings!

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Chicken Tenders with Broccoli & Potatoes

Ingredients:

• One package of chicken tenders (about 12)
• Bag of small round potatoes
• Head of broccoli
• Hoisin sauce
• Salt, pepper, garlic, dill, 1/2 stick unsalted butter

I set up four squares of aluminum foil. After cutting up the broccoli, I divided it evenly onto the four squares. I put three chicken tenders over the broccoli. Cover them in hoisin sauce and close the foil packets.

All four packets were put on a foiled cookie sheet and baked in the oven at 350 for 35 minutes.

At the end of those 35 minutes, and leaving the chicken in the oven, cut the potatoes in half. Then, melt the butter in a large skillet that can be covered. Add to the butter salt, pepper, garlic, and dill to taste. Or any combination of spices that work with your dinner plans. Pour in the potatoes and stir with a wooden spatula. Cover and put the burner between medium and low and let sauté for about ten minutes.

After ten minutes, take the chicken out and put on the stove to rest.

Stir the potatoes and let cook.

When the potatoes are soft or how you like them, they are ready.

Scoop potatoes onto a plate, pour the chicken packets onto the plate on or next to the potatoes, and dinner is served.

Note: For our family, because the packets were individual servings, I was able to give my son and husband the Lemongrass Chili Hoisin Sauce which is a little spicier than the one we usually use.