The other night I winged risotto, and it was delish, and my little kid kept complaining, even though he liked it. Six year olds...ugh.
Tonight he will be happy with "favorite chicken" (Trader Joe's breaded chicken tenders), plus salad. Hubby and I will probably have either veggie burgers (that I made and froze a month or so ago), or maybe I'll whip up some falafel from a mix. It's so rare for me to be able to cook mid-week. These days Tues are the only days I pick up.
Tomorrow: pot luck at the school (I'm taking salad)
Thursday: wing it (often Instant pot pasta, because hubby knows how to make that)
Friday: frozen pizza night. Always.
Instant pot pasta? Do tell!
Put Instant pot on saute function. Add olive oil.
Saute any vegetables you have. For us, usually onion. Sometimes bell pepper.
You can skip this step if you don't have veggies.
When they are sauteed to your liking, add:
12 oz of pasta (I use gluten free, but I used to use regular pasta, it works fine)
One 24 ounce jar of sauce
One 24 ounce jar of water
Optional: some frozen or fresh meatballs. Garlic. Spices.
Stir.
Close 'er up. Set it manual, high, 5 minutes.
When it's done, let it come down naturally for 10 minutes.
Release, stir. Eat.
It's not going to be this awesome fancy al dente pasta. I used to make the same thing on the stovetop, but it of course took longer. This is SO EASY.