Pasta is your friend. I am Italian-American, so this is a given. Frozen Ravioli. All sorts of pasta.
For fun, see if you can find long fusili or mafaldine. Fabulous texture.
I make my own sauce. I gave up on “store sauce”. I’l repost the recipe my Mom gave.
It keeps (or you can freeze)
Slow Cooker. Make beef stew or chicken. Chicken can get exotic with a few spices.
I found (by luck at the thrift store, as it happens) a book of Asian slow cooker recipes.
I can post the index pages later on. And recipes on request.
Frozen fish and seafood. Air fryer makes fish and chips (I like the big steak fries) (oops)
Seafood (frozen) can go into a cioppino or bouliabasse. (Or air fryer)
Cioppino is tomato sauce with white wine, fennel etc. Recipes vary but they are simple.
I cheated and got some in bottle and froze 2/3 of it.
Q: What is the primary difference between cioppino and bouillabaisse?
A: The main difference lies in the broth. Cioppino features a bold and spicy tomato-based broth, while bouillabaisse showcases a delicate and refined saffron-infused broth.
https://cooknight.net/cioppino-vs-bouillabaisse/
Good old TastyBite or other Indian. Get your cooked veggies. 1 minute. With rice.
Hamburger etc.
I like beef and tomato because it’s easy and balanced. Uses thinly sliced beef.
That also gets used making braciole for the tomato gravy, but that’s an Italian soul food thing.
I continue to experiment with Thai basil beef or eggplant.
Lots of asian dishes cook up quickly because ingredients are cut up small.
Get a cooked chicken. What you don’t finish on the spot makes great soup with a few veggies and broth.
My grandparents were Italian. Mom taught me to cook and ny grandfather grew a grand garden.
Walk through a patch of basil plants for a real treat. Intoxicating in a good way. I love basil.
Been cooking single some 30 years and half time for 27 years married.
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