Shortcut meals

This summer, my husband has been working late 2 nights a week. I’ve been trying to keep my cooking time really short on those nights so I can play with my 2-year-old as much as possible. Here are 2 recipes that worked really well recently:

  • Store-bought Spinach-cheese Ravioli with Pistachio-Mint Pesto: This one was really good. The Cooking Light recipe called for fettucine, but ravioli was on sale that week and my son is not a huge fan of pasta anyway. He’ll eat ravioli, though – he loves the cheese filling, and anything that gets spinach into his belly is a win as far as I’m concerned. I shelled the pistachios the night before and put all the pesto components into a bowl so when I got home from work I just had to toss them in the mini-food processor and boil the ravioli. The one change I made to the pesto recipe is to cut out the salt – I figured the ravioli is already salty enough and the Romano cheese adds saltiness too.
  • “Southwest” Chicken Caesar Salad: Rotisserie Chicken, romaine lettuce, bottled caesar dressing (we like the Simply Dressed brand), toasted wheat baguette. Leftover black beans and corn were a last-minute addition. My son really enjoyed the chicken, toast, and corn.

Do you have any favorite super-fast meals?


  1. Tay says

    Ingredients: Package of your fav. gourmet sausage, broccoli, olive oil, salt, bonus veggies like carrots and onions, one or two cookies sheets, oven pre-heated to 420.
    1. Trim the veggies to bite size pieces,
    2. place everything on cookie sheets, including sausage, which you have removed from its packaging
    3. drizzle veggies with evoo, salt and pepper
    4. cook in oven for 30 – 45 mins.

    We make this once a week. Roasted broccoli is the banana’s pajamas.

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