Today is the first Friday of Lent, so I’m kicking off my annual Lenten project – sharing meatless meals every Friday. What began as simply a way to keep from eating plain spaghetti and pizza every Friday has grown into one of my favorite yearly blog projects.
But, nine years on, how do I keep this series fresh? I’ve spent a bunch of time thinking about our family’s current needs and how to get them to reflect in my meatless Friday posts.
I was so excited when I found this recipe. First, it was another no-cooking-involved appetizer that was still fun and festive. Second, I knew any leftovers would be awesome alongside my favorite use of leftover turkey – Turkey Cranchiladas. Seriously, though – can you think of a better day-after-Thanksgiving meal?
If you’ve already have your Thanksgiving menu set, keep this in mind for Christmas. The color is such a beautiful, rich red that would be super festive on a holiday table!
I think pretty much every food blogger (and Chipotle fan) has already made this. Why did it take me so long? I’m super lazy about side dishes.
And, I ran across a version that used the rice cooker. Because, if we’re being honest, I suck at cooking rice any other way. This came out perfectly, though, and will definitely be in the regular rotation going forward!
I love kids television. I would totally pick the Disney Channel or Nickelodeon over most adult shows any day. I know what you’re thinking, what does that have to do with anything?
Well, a few years ago I binge-watched iCarly and one of their meals of choice was spaghetti tacos. Which was obviously supposed to be a show joke but since the show was so popular, it became a real thing. I’ve had it in the back of my head that maybe, possibly, at some point I’d try them… just to see.
And then I ran across this recipe and I immediately knew this would be a much better take on the iconic iCarly meal. I’m always a fan of one-pot meals and this one didn’t disappoint!
1 lb. ground beef
1 pkg. taco seasoning mix
1 can diced tomatoes with green chilies
2 1/2 cups water
8 oz. spaghetti, broken in half
Sour cream, for serving
Avocado, for serving
In a large skillet over medium-high heat, brown the ground beef. Add taco seasoning, tomatoes and water. Stir to combine. Stir in the spaghetti. Bring to a boil then cover, reduce heat and cook for 10 minutes.