Hard Day, Easy Dinner

You know those days when you get home from everything you had to do and realize it’s five-thirty and you haven’t prepped anything for dinner? I’ve been there. And on those days I have a go-to dish that is probably not the healthiest thing in the world, but it’s fast and easy and my kids eat it every time.

I call it: Improv Pasta.

Picture borrowed from KRAFT

Ingredients:
2 frozen chicken breasts (optional, or beef if you prefer)
1 lb (or just one box) uncooked pasta
1 stick (1/4 cup) butter
1 Tbs Italian seasoning
1 bunch broccoli (optional, or some other veggie you like or have laying around)
Salt
Pepper
Parmesan cheese (lots)

Directions:

1. Cook the meat! On short notice, I tend to not have anything defrosted so I’ll put the chicken in a pot of water and boil (while I prep everything else and make the kids wash their hands) for 20-30 minutes or until I cut into it and it’s not pink. For beef, I defrost it in the microwave and then fry it up the rest of the way, adding salt/pepper and then draining excess grease. Set your meat aside in the bowl you’re gonna mix everything in.
2. Using the same pot you cooked the meat in, boil water and then cook the pasta according to directions. 
3. If you’re adding a veggie, cook it now. I usually do broccoli and steam it in the microwave, but I have a microwave steamer. If you don’t, you can put it in a pan with a small amount of water and cook it on low heat with a lid on for about 5-7 minutes or until it’s tender enough for your tastes. 
4. Mix the pasta, veggie, and meat, including the butter until the butter is melted. Dump in salt, pepper, Italian seasoning, and parmesan, and mix well. Taste it, and adjust according to your preferences. (I sometimes also throw in a tiny bit of milk at this point just to help the flavors spread a little easier and cool things down so my kids don’t have to blow on it too much.)

It’s become pretty routine in my house, and I’ve learned how to adjust it according to what I’m cooking and what I have available in my fridge/pantry. It’s pretty basic but always tasty. Sometimes if I’m feeling adventurous I’ll throw in some mozzarella or even cheddar cheese just to shake things up. Have fun with it!

Darci Cole writes fantasy novels for YA/MG readers, and is currently seeking representation for her work. She is a Gryffindor, a fangirl of many fandoms, and a wandmaker for Colevanders. She loves Dr Pepper, pepperoni-pineapple pizza, and stars.

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Slow Cooker Roast

I have to admit, my slow cooker gets a very hefty workout. Nothing compares to being able to toss in a bunch of ingredients in the morning and be rewarded with a delicious meal eight hours later. While I love this Salisbury steak recipe, I’m partial to slow cooker recipes that don’t require firing up the stove.

For years, I made roasts in the slow cooker, but they always turned out dry. Then I discovered a recipe that always creates moist roast with minimal effort.

To get started, you’ll just need two cans of condensed cream of mushroom soup, one package of Lipton Onion Soup Mix, and a 5-1/2 pound pot roast (or your favorite roast cut).

Mix the soup and soup mix in a bowl with 1-1/4 cups of water. Put the pot roast in the slow cooker, cover with the mixture, and cook on low for eight to nine hours. The result? Melt in your mouth yumminess!

The best part of all? The mixture makes a meaty gravy that you can pour over your potatoes! The end result:

Stephanie Faris is the Simon & Schuster author of the middle grade books 25 Roses and 30 Days of No Gossip, as well as the Piper Morgan chapter book series. Her freelance work has appeared on NYPost.com, Mental Floss, The Week, and Your Teen magazine.

Versatile Kid-friendly Fish Tacos

Too many cooks spoil the soup is accurate, though if I had girls, I might feel differently about it.

My dinner strategy...
I try to make dinner at least 4 times a week (sports schedules are too crazy so we eat out sometimes...) At least 2 nights I try to make a nice big meal and the other 2 are less fancy, easy favorites - but all include fruit, veg, protein, and filler (carbs) - with 3 teenage boys + the hub, they need filler (I usually don't eat it and they don't know why... oh, boys)

Here's one of my easy day recipes...

FISH TACOS!
Ingredients:
Fish - frozen, grilled or breaded, depends on the kids
Tortillas - soft taco flour is what we use
CHIPOTLE MAYO - love this condiment!
Add-ons - lettuce, tomato, cheese?

Cook fish, spread mayo and fill the tortillas. Quick & easy yum!

Suggested Sides - can go inside or outside tacos - spanish rice, refried beans, sour cream, guac, salsa, also good as nachos - we love Mexican night!

VARIATIONS (instead of fish):
Chicken Strips
Popcorn Shrimp
Boneless Wings
etc

Then there's also...
FISH DOGS or BURGERS, et al - use hot dog/hamburger buns instead of tortillas and change up the condiments and sides

Hold on! What about Italian?
Put protein of choice on rolls or garlic bread, spread with marinara, sprinkle with parmesan or mozzarella - BAM! Italian Sliders!

So I really gave you, like 25 recipes! I'm the Mistress of Improv when it comes to dinner! Enjoy!

Easy Roasted Chicken

This weekend was one of those weekends that fortunately don't happen very often.

Our main sewage line started to back up into our basement when too many people showered or flushed at once.

My husband and my boys spent the weekend furiously digging, trying to find the problem and return our house to full flush capability.

On Sunday, I wanted to make them some real food- something better than a sandwich, but still not too complicated, especially since we're trying to run as little water as possible.

The solution? Beer Butt Chicken.

I picked up a whole roaster chicken and a can Coors Light.

To prep the chicken, I gave it a quick wash, salt and peppered it, then stuck it over the opened can of beer. To seal in the steam from the beer, I kept the chicken neck in the top, using it like a plug (I did remove the bag of giblets!)

Then I stuck it in the oven and roasted on 350 degrees for two hours. The chicken was tender and delicious- without the slightest hint of beer flavor.

The beauty of the beer is that even if you forget to remove from oven (or grill) in a timely manner, it's still tender and juicy. I once forgot a chicken on the grill while I washed the car. I think I left it on my gas grill for nearly four hours. I was pretty certain I was going to have a dinner that looked a bit like the Griswold's.

Fortunately, when the beer vapor can't escape, it's constantly moistening the meat, so the chicken was just as delicious as if I'd paid attention to cook times. 

I love a meal that even I can't mess up! 

Mr. Chicken has his beer can stand, and he's ready to cook!

All done!

Don't mind my served in the pan they were cooked in- the goal was less dishes dirtied, not presentation. Notice the mess at the top- that's where I stuffed the neck in the hole.