Spaghetti Sauce

Spaghetti is my absolute go-to meal.  It's easy, inexpensive, and you can make a huge batch and freeze it in single-meal servings in ziploc bags, saving even more via bulk purchasing, and allowing for super simple meal preparation later.

Because of this, the measurements I will be giving are relative, easily adjusted to the size batch you are making.  Just be aware so that you scale them appropriately.  I usually use a 3-lb container of ground beef, 6 jars of sauce, and about 4 large onions, for example.

For parents with vegetable-averse kids, it's easy to sneak in some extra veggies in this, too.  Just finely mince whatever veggies you like – carrots and bell peppers are great choices, for example, thanks to their nutrient contents – and add them midway through the browning of the onions.  By the time it's done cooking, they should be unidentifiable.

Cabbage and Potato Soup

This has been one of my favorite soup recipes for most of my life, slightly modified to be gluten free since we recently found out my spouse has Celiac's. (I used to thicken it with a roux, instead of cooking down some of the potatoes first.) It is always one of the first things my mind goes to when the weather starts to cool in the fall.

If you aren't as fond of garlic as we are, you can reduce it as desired – I think the original recipe called for about ¼ as much.