Bonus if it isn’t just mainly carbon-hydrates and if the ingredients don’t need to be used immediately (unless the meal itself when done can last for many days).
I’m getting tired of tuna masala spaghetti.
Simple pasta dishes like pesto or carbonara are my go-to when I’m in a hurry, cooking time is limited by how quickly you can bring the water to a boil and then 10 min for the pasta to cook.
As for pasta sauces, ragù is a bit time consuming (but most of the time you’re not actively cooking, just letting the pot simmer) but if you make a big batch you can put them in jars and freeze them and bam, free to use ragù anytime you want!
When I first started cooking I was a big fan of 2 chicken and rice dishes my mom would make me as a kid. Both use very few ingredients that all last a while:
Chicken Provincial 2 chicken breasts (I usually cut them lengthwise, parallel to the cutting board so they’re thinner and make 4 portions, you could also pound them, too thick and they dry out and don’t get the flavor of the sauce ) ¼ cup butter ¼ lb mushrooms 1 tbsp dried onion flakes 1 bay leaf 8 oz can tomato sauce 1 tsp thyme ⅓ cup orange juice 1 cup white rice salt pepper
Make white rice per package instructions (I use an instant pot with equal parts rice/water)
Brown the chicken on both sides in the butter, remove the chicken and cook mushrooms, onions, and thyme. Add orange juice and tomato sauce and stir until homogeneous. Add chicken and cook until 165 inside (if you don’t have a digital meat thermometer I highly recommend them, thermapen is best but there are plenty of cheaper ones on Amazon)
Plate the rice, add the chicken on top and pour the sauce over. I usually serve with an Israeli salad. Skip the mushrooms if you’re not into them.
Honey chicken ½ cup honey ¼ cup mu. stard (grey poupon) 1 tsp curry powder ¼ cup butter 2 chicken breasts cut lengthwise into 4 portions pinch salt 1 cup white rice
Cook rice per package
Melt butter in a large high-walled baking pan in the oven at 350° (I use a 13x9 glass baking dish)
Add honey, mustard, salt, and curry powder to the butter and stir to combine. Add chicken and spoon sauce over until totally covered.
Bake for 15-25 minutes depending upon chicken thickness
Serve over rice. Again goes well with Israeli salad or any cool vegetables.
A couple sausages, 2 bell peppers, 2 russet potatoes, and 2 garlic cloves make a fantastic meal for like $10 that makes several servings. I get like a week out of it. Takes about 1hr.
Dice everything, boil the potatoes in water and salted water until fork tender. Strain and dry the potatoes.
Meanwhile dice your garlic cloves and gently brown them in some oil.
Combine your oil, potatoes, and peppers and mix evenlyish. Spread on a baking tray. Dice your sausage and spread the chunks out on top.
Into the oven at 450°F for 20m. At 20m flip the sausage chunks over so both sides brown (optional but worth the effort). At least rotate the tray 180°. Wait another 20m and you’re good to go.
Serve plain or use it as a sandwich filler. You can reheat it on a skillet and make an omelette for breakfast.
