Cheater Cheater Spaghetti Eater- A fast weeknight dinner with leftovers

September 8, 2013

in Recipes


A quick but yummy dinner is a valuable commodity at my house. Most days we are coming home after a long day of school/work plus an after school activity like karate, basketball, or the gym.

I love making cheater spaghetti because it's fast, pretty good, and makes quite a few leftovers for lunches.

To start, get the water boiling for the spaghetti. I usually take that time to go change out of my work clothes into something a bit more comfortable.

Put the spaghetti in the boiling water with a tsp of olive oil. Make enough for all of the sauce and not just what you will eat tonight. While that cooks, preheat the over to 350 and brown 1 lb of ground beef.

Add the ground beef to a large jar of your favorite spaghetti sauce. I like Ragu Chunky Garden because of the vegetables but you could also use an organic no sugar added sauce. No, it's not as healthy as homemade, but this recipe is more for time. I also add a can of diced Italian tomatoes with the juice and a can of mushroom pieces, drained. Pepper, garlic power, and oregano to taste. I use garlic powder instead of garlic salt because it is healthier.

Cut some french or sourdough bread in half lengthwise, butter and lightly sprinkle with garlic powder. Pop in the oven. Let the sauce come to a slight boil then reduce to low.

Let the bread and spaghetti finish cooking. The bread should take about 7-8 minutes and should be done about the same time as the spaghetti. Rinse the spaghetti in cold water to get some of the startch off and to make it cooler for straight to table serving.

Basically you have a good, quick dinner.

I divide the leftovers into lunch sized portions before putting in the fridge. I usually have 2 or 3 lunches for me for the work week. Just grab one of the servings of spaghetti and a small salad (which I also make ahead of time for 2 or 3 days divided into lunch sized portions). This way in the morning all I have to do it grab 2 tupperware containers (my dressing is in the fridge at work) and I'm ready to go.

You can also freeze the sauce if you want to. You can even freeze it in ice cube trays for smaller servings and just thaw one or two.

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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