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I’ve been working with a friend/neighbor, cooking together once a week, to help increase her repertoire and confidence in the kitchen.

We make a meal for that night and another meal for the next night… something in the crock-pot or a casserole that can be refrigerated overnight and then popped in the oven the next day.

She has two sons who are picky eaters, I had forgotten what it felt like to have picky eaters! Because of that, we are taking it slow.  Let’s see; no fish or seafood, extremely limited variety of vegetables (when I say limited, I’m talking only potatoes, corn, and tomato), nothing too spicy… you get the picture.

They like pasta, red sauce, and meatballs… so I came up with this easy recipe for the “second-night” dinner… from the refrigerator to oven.  Add a fresh salad and she is ready to rock and roll.

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