Dinner is exhausting, isn’t it? Making winning dinners that everyone in the family will eat…even harder. But I had a few easy successes so far this school year, so I figured I’d share.
Remember stuffed shells? I popped into the Italian deli around the corner from my house and found boxes of JB & Son’s frozen shells stuffed with ricotta cheese, made locally in Yonkers (since 1922!). All they required was arranging them into a single layer in a baking dish spread generously with tomato sauce (pressed for time, I used Jersey Gravy’s Vodka sauce). Forty-five minutes later, I grated fresh parmesan on top and sautéed some garlic spinach as a side — and bam — dinner was served. The kids wolfed them. Visit your local Italian deli, or stop into the JB & Son’s Yonkers storefront at 564 Mile Square Road to pick some up. (Or you could make your stuffed shells from scratch; this recipe from One Sweet Appetite looks amazing but a lot more work!)
Sausage meatballs with rice — and a twist. I randomly came across a recipe for sausage meatballs and gravy and gave it a try. I have to admit. It sounds weird, but it tasted delicious. After slicing open the Whole Foods sweet pork sausage casings and pulling out the contents, I rolled them into small balls, cooking in them in a smidge of olive oil. You make a gravy with the drippings, then pour it all over rice; I like to use Whole Foods Wild Rice Mix. I added sides of sliced raw tricolor peppers and steamed broccoli — so everyone had a vegetable they’d love.
Slow-Cooker Korean Short Ribs
Dinner: A Love Story is one of my favorite blogs for easy to make dinners, and even cooler, the writer, Jenny Rosenstrach, is an Irvington mom. I actually bought her book Dinner: The Playbook a couple years back, and it has so many great recipes. I revisited an old favorite: slow-cooker Korean short ribs (boneless!), and my goodness, they’re so delicious. The kids go bananas for the sweet tender meat cooked for 10 hours in brown sugar and soy sauce, and I serve it all with a quick mini stir-fry over rice. See the recipe here. (Note: I add way less Sriracha so it doesn’t seem too spicy for the kids.)