4 Of The Easiest Dinner Recipes Ever!

2 (15-ounce) cans cannellini beans, drained and rinsed 

Sea salt and pepper to taste

1 (16-ounce) jar artichoke hearts, drained and chopped

6 cups roughly chopped fresh spinach

1 tablespoon freshly squeezed lemon juice

1/2 cup grated parmesan or pecorino Romano

*Optional: crushed red pepper flakes, to taste

Heat oil in a large skillet over medium-high heat. Add garlic and saute for 30 seconds, stirring constantly. Stir in beans; season lightly with salt and pepper (and red pepper flakes, if using), then cook for 4-6 minutes. Add artichoke, spinach, and lemon juice. Cook for 2-3 minutes, until the spinach is wilted. Sprinkle parmesan cheese over all and serve while hot. 

Tator Tot Chicken Casserole

Although I love chicken pot pie with a flaky crust, this recipe swaps out the pastry topping for tater tots, and it's ridiculously good. Even your pickiest eaters will gobble up this easy, yummy dinner!  

Serves 6

3 tablespoons butter

1 small onion, chopped

1/2 teaspoon agrlic powder 

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

Salt and pepper to taste

3 tablespoons flour

2 1/2 cups chicken broth

1/4 cup heavy cream or Half & Half

3 cups cooked rotisserie chicken, shredded

1 (32-ounce) package. frozen tater tots

Preheat oven to 375. In a large, oven-safe skillet over medium heat, melt butter, then add onions and seasonings. Cook, stirring occasionally until the onions are soft. Add the flour and whisk until the onions are well coated — about 1-2 minutes. Add broth slowly and continue whisking until it comes to a boil. Reduce the heat to low, add the cream, and cook until it starts to thicken — about 5 minutes. Add chicken and frozen vegetables. Simmer until vegetables are warm and tender. Remove from heat and arrange tater tots in a circular pattern over the chicken mixture. Bake until top is golden brown, 30-35 minutes. 

Slow Cooker Goulash

This hearty, economical meal has been around for a long time --- and for a good reason! This recipe from Taste and See is easy to make, and the simple ingredients are inexpensive. For smaller families, you can cut the recipe in half, but it also freezes well if you prefer to put half aside for dinner at a later date.  

Serves 6-8

2 pounds ground beef

1 large onion, finely diced

5 large cloves of garlic, minced

4 cups beef stock

1 (28-ounce.) can crushed tomatoes

1 (30-ounce) can petite diced tomatoes

1 (15-ounce) can of tomato sauce

2-3 tablespoons Worcestershire sauce

3 bay leaves

2 tablespoons Italian seasoning

2 teaspoons salt, divided

1 teaspoon black pepper, divided

2 teaspoons sugar

1 teaspoon garlic powder

1 teaspoon onion powder

4 cups (16-ounce box) elbow macaroni

1/3 cup finely chopped parsley 

1/3 cup grated Parmesan (plus extra for a cheesier dish. You can also swap out Parmesan cheese for cheddar if preferred) 

In a large, non-stick pan over medium heat, cook the ground beef until it's no longer pink, with 1 teaspoon salt and 1/2 teaspoon black pepper, for about 6 minutes. Add the onions and cook another 5-6 minutes, then add the garlic and cook 1 minute. While the beef is cooking, add beef stock, the tomatoes, tomato sauce, and Worcestershire to the slow cooker. Stir, then add bay leaves, Italian seasoning, remaining salt & pepper, garlic powder, and onion powder. Once the ground beef has finished cooking, add it to the slow cooker and stir to combine. Cover and cook on low for 4-5 hours (or on high for 2-3 hours).. Thirty minutes before serving, stir in the macaroni and parsley. Cover and cook for another 20 minutes, until the pasta is al dente. Remove the pot from the slow cooker, discard the bay leaves, and stir in the parmesan cheese. Serve immediately.