As summer winds down, the days start getting shorter, and the school-day shuffle gets into full swing—which means you're likely ready for comforting dinners you don't really need to think about.
Try the Farmers Market Sheet Pan Dinner on page 19, spice up an always-quick grilled cheese or frittata, or pull out the crock pot and let Mac & Cheese bubble away all afternoon. Sloppy Joes are a family favorite that can cook all day and will be ready when you are. Plus, these recipes serve up to eight, which means plenty for leftovers (and one less meal to worry about tomorrow!)
Prep time: 5 minutes | Cook time: 20 minutes | Servings: 8
• 12 eggs, beaten
• 1/4 cup whole milk, half and half or heavy cream
• 1/2 teaspoon salt
• 2 cups shredded cheese, any variety
• 3 cups assorted cooked vegetables and pre-cooked meats
• fresh herbs, for garnish (optional)
1. Preheat oven to 450 F.
2. Preheat cast-iron pan or oven-safe skillet over medium heat.
3. In large bowl, mix eggs, milk and salt then add shredded cheese.
4. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.
5. Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.
Roasted Red Pepper & Pesto Grilled Cheese Sandwiches
Prep time: 5 minutes | Cook time: 10 minutes | Servings: 2Ingredients
• 4 slices French or Italian bread
• 3 tablespoons prepared pesto
• 2 large roasted red peppers
• 4 slices mozzarella cheese
• 2 tablespoons butter, softenedDirections
1. Preheat skillet or grill pan over medium-low heat.
2. Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
3. Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
4. Rest 1 minute before cutting.Suzie's Sloppy Joes
Makes 8 servings
• 3 pounds 95 percent lean ground beef
• 1 cup chopped onion
• 3 cloves garlic, minced
• 11/4 cups ketchup
• 1 cup chopped red bell pepper
• 1/4 cup plus 1 tablespoon Worcestershire sauce
• 1/4 cup packed dark brown sugar
• 3 tablespoons prepared mustard
• 3 tablespoons vinegar
• 2 teaspoons chili powder
• Toasted hamburger buns
1. Cook and stir ground beef, onion and garlic in large nonstick skillet over medium-high heat until beef is browned and onion is tender. Drain and discard fat.
2. Combine ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar and chili powder in a slow cooker. Stir in beef mixture.
3. Cover; cook on low 6 to 8 hours. To serve, spoon mixture onto hamburger buns.
Save even more time!
You can get all the ingredients chopped and ready the night before, then refrigerate over night. Toss it all in the crock pot before you leave in the morning—just don't forget to turn it on!
Slow Cooker Macaroni & Cheese
Prep time: 20 minutes | Cook time: 2 hours | Servings: 8
• 16 ounces elbow pasta
• 4 tablespoons butter
• 3 ounces reduced-fat cream cheese
• 2 cups whole milk
• 12 ounces evaporated milk
• 1/2 cup light sour cream
• 2 large eggs, beaten
• 3/4 teaspoon ground mustard
• pepper, to taste
• 8 ounces shredded sharp cheddar cheese
• 8 ounces grated provolone cheese
1. Cook pasta al dente according to package directions. Drain and pour into large slow cooker.
2. In small saucepan over medium heat, whisk butter and cream cheese until melted. Stir in milk, evaporated milk and sour cream; whisk until combined.
3. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in cheeses. Pour mixture over cooked macaroni and stir to combine cheese and pasta.
4. Cover and cook 2 hours on low. Switch to warm until ready to serve.
Recipe courtesy of Rachel Gurk of "Rachel Cooks" on behalf of Milk Means More/"Crock·Pot® 365 Year-Round Recipes" (Publications International, Ltd.)