I know December is the time of year people share candy and cookie and appetizer recipes. I guess that makes sense, but you know what makes more sense?

Recipes for easy dinners that I can get on the table with minimal time and effort.

This week alone, my family has four concerts – including two that are out of town – and an awards ceremony and a party to attend.

That’s on top of our normal slate of school and work schedules.

I am happy to get to hear my kids sing and play and to celebrate with friends, but unfortunately, the people in my family still expect to eat regularly, too.

Like, they want to eat three times a DAY. All I’m saying is that’s a lot to ask for, guys.

I mean, right? Are your people like this, too? Are they this… unreasonable?

Anyway.

I’m trying to minimize the amount of time dinner prep takes.

To that end, I’ve stocked the freezers with microwavable entrees like burritos and chicken taquitos. I usually have a frozen pizza or a bag of chicken tenders on hand in case of dinner emergencies.

I’m beginning to hoard pressure cooker recipes in hopes that one day soon, I will have at least 30 minutes to make a meal.

But honestly, the easiest option I’ve found for these nights where prep time is at a premium and we might all eat at different times is my trusty, old slow cooker.

(And when I say “old,” I mean it. My slow cooker used to be fancy, but now the temperature probe won’t connect and the top part of the handle has broken off completely. I have a wad of aluminum foil that I use in place of what used to be the knob. But! It still cooks. So I’m using it.)

Anyway, I ran across this recipe for slow cooker chicken spaghetti, and it seemed like a winner.

Of course, after I wrestled the completely frozen chicken breasts out of their plastic bag, I realized I didn’t have a single can of Rotel tomatoes in my house.

So I substituted half a jar of home-canned salsa. Close enough.

Then I realized I was far too lazy – and pressed for time – to chop an entire onion and three cloves of garlic.

So I used dehydrated onion flakes and garlic powder.

Of course, I also started the recipe with only two chicken breasts, not three. And I used two cans of cream of chicken soup instead of one cream of chicken and one cream of mushroom, as the recipe suggested.

What I’m saying is this: I made a thing that, at the end of the day, was pretty much entirely different from the thing I thought I was going to make. And if you don’t think that’s a good metaphor for life, you must be younger than 40.

However, I did add half a block of cream cheese and some orange cheese and a pound of cooked pasta at the end.

And let’s face it: fat and carbohydrates will make almost anything better.

Another fine metaphor for life.

SLOW COOKER CHICKEN SPAGHETTI

(absolutely, unequivocally different in every way from the recipe I was “following”)

Ingredients
1 pound boneless, skinless chicken meat (I used chicken breasts)
1 cup salsa
1 teaspoon garlic powder
1 Tablespoon dehydrated minced onion flakes
2 cans cream of chicken soup
8 ounces cheddar or colby jack cheese (shredded or slices)
3 slices processed cheese food (optional)
1/2 block (4 ounces) of cream cheese
1 pound pasta (any shape)

Directions
■ Place chicken, soups, salsa, and seasonings into crock of a 6-quart slow cooker. (Technically, you should start with thawed chicken. I put mine in while it was still frozen rock solid. I’m not dead yet, but I make no promises to you.)
■ Cook for 3-4 hours on high or 6-8 hours on low. After time elapses, shred chicken; I do this right in the slow cooker. Add cheeses to crock with the chicken and replace lid. While cheeses melt, boil pasta in salted water per directions on the package. Drain pasta well and add to crock. Mix to blend all ingredients. Taste and add salt and pepper if needed. Serve warm.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.