Cheesy Beef Enchilada Soup
Tomato basil soup and chicken broth make the base for this filing weeknight soup. Quick additions of ground beef, cheese, taco seasoning, some herbs and veggies, and you’re on your way. Cornbread or tortillas from our bakery are the perfect accompaniment.
Chicken and Cheese Quesadilla Pie
Easy, filling, and fun for the kids.
Baked Cod Fish Stix
You can fry them, but baking means you can step away while they cook. It’s a simple recipe, and you’ll be happy to put fresh fish on the table for the kids. Tarter sauce and ketchup for dipping and your crew is set.
One-Pot Spaghetti with Fresh Tomato Sauce from Food Network Kitchen
Forgot about that "Meet the Teacher" meeting? No worries, this dinner will be ready before you can find your keys.
Total Time: 20 min.
Prep: 5 min.
Cook: 15 min.
Yield: 4 servings
12 ounces spaghetti, broken in half
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
4 cloves garlic, thinly sliced
2 medium tomatoes, roughly chopped
Handful fresh basil leaves, plus more for garnish
Large pinch crushed red pepper flakes
1/2 cup grated Parmesan, plus more for serving
Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water, and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes. Stir in the Parmesan (the sauce will thicken more), and season with salt if needed. Divide the spaghetti among 4 bowls, and garnish with more Parmesan and torn basil leaves.
No time for a recipe? If you need something even faster, zip through Chef Prepared and grab a rotisserie chicken and your family’s favorite sides. You can’t go wrong there.