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.

Hybridized Slovenian Style Goulash

Back when I was first learning to cook on my own, I conflated two recipes my grandmother made when trying to replicate her goulash.  It wasn't "right", but as often happens, I decided I actually liked this new hybrid recipe even better, and so it is how I have made it ever since.  It has the basis of goulash - a sauce primarily made of cooked down onion and paprika with beef - but then has the addition of some tomato, mushrooms, and peas, making it a bit more interesting to eat.

This recipe is for a large batch; we usually get several 'fresh' meals, as well as several portions to freeze, which it holds up to quite well.  

Spaghetti Squash with Tomato Sauce

This is a simple, tasty, and extremely healthy side dish that goes well with almost anything.

Slow Cooker Italian Pork Roast

I found this recipe to be much too strong on tomato for my tastes (possibly because I just used the whole small can of tomato paste), but Jess loved it, so here it is!  Based on a similar recipe for beef roast.

I served it with steamed brussel sprouts with butter and garlic, and bread stuffing.