Skillet Taco Spaghetti And A Review

I am always looking for resources for 1 or 2 to share with you. It’s hard to find cookbooks and blogs for 1 or 2 and much harder to find ones that are worth recommending. It seems that most cookbooks and blogs for one or two think of small batch recipes in terms of special occasions like Valentines day. They forget we need to eat the other 364 days of the year.

Other small batch cookbooks fill their recipes with partially used packets of processed ingredients like we don’t deserve anything better just because we are single. I am rather picky about my small batch cookbooks and blogs. If I wouldn’t personally use them, I am not going to recommend them. So today, I am excited to be able to recommend to you Betty Crocker Right Size Recipes Delicious Recipes For 1 or 2.

Things I like about Right Sized Recipes:

1. While a few of the recipes use processed ingredients, most don’t.

2. The ingredients are easily found at most grocery stores.

3. The recipes are for food I would actually like to eat.

4. The recipes don’t have an excessive amount of ingredients or take an excessive amount of time to make.

5. They include some recipes for a small slow cooker.

6. There is an extensive chart showing what other recipes use your leftover ingredients.

What I don’t like:

1. The portions are very small

So does the cookbook meet the criteria I have for including the book in my library? Does the food taste good? Yes, every recipe I tried tasted good. Will I cook out of this book on a regular basis? Yes, the cinnamon frosted molasses cookies and no knead Parmesan Rosemary bread are already on my list to make again. I also have a list of more recipes I want to try.

The recipes are easily doubled or fleshed out with a salad or other vegetable sides.

Skillet Taco Spaghetti

• Difficulty: Easy
• Print

From The Right Sized Recipes Cookbook

2 tsp olive oil

1/2 cup chopped onion

1/2 lb ground beef

2 tsp finely chopped garlic

1 cup water

1 cup chunky style salsa

2 oz raw spaghetti, broken in half

1/2 tsp ground cumin

1/2 cup shredded Mexican blend cheese

In a large skillet, heat the olive oil over medium heat. Add onion and cook, stirring occasionally, until the onion is translucent. Add ground beef and garlic. Cook 5 -7 minutes or until the meat is no longer pink. Stir the remaining ingredients. Heat to boiling and reduce the heat. Cover and simmer for 10 – 12 minutes until the pasta is tender and most of the liquid is absorbed.