"Early Show" contributor Katie Lee shared her solution: three quick and delicious meals -- perfect for any busy weeknight.
Spaghetti and Tuna Meatballs
1 box spaghetti
2 (6 ounce) cans tuna packed in oil
1/2 cup breadcrumbs
1/4 cup Parmesan (plus more for serving)
1 tablespoon flat-leaf parsley
1 garlic clove
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup prepared pesto
1/4 cup heavy cream
1 tablespoon freshly-squeezed lemon juice
Bring a large pot of salted water to a boil. Add spaghetti and cook to package directions. Reserve 1/4 cup pasta water.
In the meantime, combine tuna, breadcrumbs, parmesan, parsley, garlic, egg, salt and pepper in a food processor. Shape into balls by the tablespoonful.
In a large nonstick skillet, heat olive oil over medium heat. Brown meatballs for about 2 minutes per side. Remove and set aside. Add cooked pasta, pesto, cream, lemon juice, and pasta water to pan. Toss until pasta is evenly coated. Add meatballs and gently toss. Serve with parmesan.
Turkey Taco Salad
1 tablespoon canola oil
1 bunch scallions, white and green parts, thinly sliced
1/2 cup cilantro, minced
1 pound ground lean turkey meat
2 tablespoons chili powder
2 teaspoons garlic salt
1/2 cup salsa
Juice of 1 lime
1 can kidney beans
For garnish: sour cream, shredded cheese, guacamole, jalapeno peppers
In a large skillet over medium-high heat, heat the canola oil, scallions and cilantro. Cook 1 minute, stirring constantly. Add turkey and use a wooden spoon to break up the meat. As meat is browning, stir in the chili powder and garlic salt. When turkey has cooked through, stir in the salsa, lime juice, and beans. Lower heat to a simmer and stir occasionally, until most of the liquid has absorbed.
Serve turkey mixture over salad greens with tortilla chips and garnish with sour cream, shredded cheese, guacamole, and jalapeno peppers.
For a Pan-Seared Steak recipe, go to Page 2.
Pan-Seared Steaks with Red Wine Sauce
3/4 cup low-sodium beef broth
1/2 cup red wine
1 Tablespoon shallots, minced
2 teaspoons flour
1 teaspoon Dijon mustard
4 eye round steaks (about 3/4 inch thick)
1 tablespoon canola oil
1 Tablespoon flat-leaf parsley, minced
1 Tablespoon unsalted butter
Salt and pepper
In a small bowl, mix broth, red wine, shallots, flour, and Dijon mustard. Heat canola oil in a heavy-duty skillet (Lee likes cast iron) over medium high heat. Season each steak with salt and pepper on both sides. Sear steak on each side for 3 minutes. Transfer to a plate and tent with foil. Pour wine mixture into hot pan and bring to a boil for 1 minute. Stir in butter and parsley and boil 1-2 minutes. Pour sauce over steaks and serve.