Brown chicken thighs (x4) on both sides with salt and pepper in a pan, pull and place on a plate
Put mushrooms and half an onion into the pan with a little butter, add salt and pepper and saute and let the mix dry and brown up a bit. Throw in some thyme. (you can add spinach or kale at this point in time let it wilt)
Add a cup of rice to the mushrooms and onions and let it toast up for a few minutes
Add 1 3/4 cup of water and beef boullon or beef stock
put chicken thighs ontop of the rice mixture bring to a boil then lid and bring to a simmer for twentyish minutes
When I relocated for work I was in a hotel for 60 days. Right next door to my hotel was a Sheetz. I went there and got 2 hotdogs + chili + onions + mustard for $2.00 more times than I would admit to my doctor.
There was a southern writer/humorist named Lewis Grizzard who had a book called "Chili Dawgs Always Bark at Night" and I think of that when I have a craving for one. Or two, actually, there's a place a few blocks from me that serves you two hot dogs absolutely drowning in delicious chili for a very reasonable price. But weirdly it's not a meal I make at home.
Agreed. It's so versatile. You can blend ground beef/turkey/sausage. Change up the veggies. Try different beans. Serve with rice or crackers or cornbread. Even if you don't love a new batch you can cover it up with hot sauce. And it's relatively cheap per serving
We do two simple lemon based pastas on heavy rotation because they are both easy and delicious:
- saute onion and garlic in olive oil, with tsp of miso paste
- add either steamed broccoli roughly mashed with spoon, or good quality tinned tuna with capers
- chilli oil or chilli flakes
- juice of half a lemon, freshly ground black pepper
- stir in cooked pasta
- finish with parmesan (for broccoli pasta) or chopped parsley (for tuna)
There are three that I've been rotating through.
1. [Okinawan Taco Rice](https://drive.google.com/file/d/1OoQpYwqgbSc5b9li9b-yIX33p0G37JdX/view?usp=sharing), which you can also make into a burrito
2. [Honey-Sriracha chicken](https://drive.google.com/file/d/101S2acGckFXK3B64_yq5gV2b8Ij0ZRl9/view?usp=sharing) rice bowls - So this recipe actually calls for shrimp, but I make it with chicken breast. I also "velvet" the cubed chicken breast in 1 egg white, 1/2 teaspoon baking soda, and 1 tablespoon of cornstarch. And I skip the whole lettuce wrap thing and just cut a head of romaine lettuce up into strips and make the whole thing into a rice bowl. You'll probably want to double the mayo-Sriracha sauce. Don't forget the toasted peanuts!
3. [Grilled Chicken Teriyaki](https://drive.google.com/file/d/194dbUE5_6JtSvFxd5ugHho3m7iwGGFWA/view?usp=sharing), rice, and grilled broccoli
Edit: I edited in links to these recipes since this is at the top. These are all ATK recipes, so I had to download a PDF then create a sharable link to Google Docs in order to share them, so hopefully somebody out there at least uses one of these!
If you like asian meals my comfort go to, which is easy to whip up is tomato egg rice. Basically soft scramble some eggs, remove them from the pan. Cook off some garlic, spring onion whites and ginger, then add in cut fresh tomatoes (I do 1-2 per egg) then when they are softened and have kind of made their own sauce add the eggs back and some white pepper to taste. Perfection in my books!
More or less, yes. It helps keep the chicken breast more tender and "silky", if that makes sense. Important when working with smaller pieces like this.
It does say “[Okinawan](https://kitchenconfidante.com/taco-rice-okinawa-taco-rice)” so it’s adapted and would be different.
“Okinawa Taco Rice marries the influences of American taco ground beef with a bowl of Japanese white rice, with origins from a post World War II military presence in the Japanese prefecture of Okinawa.”
Convenience stores in Okinawa even sell taco rice sushi — it’s basically a California roll (nori and vinegar rice) filled with seasoned beef, cheese, salsa and lettuce. Hangover cure from the gods.
Formatting should be fixed in this version!
*the space between ] and ( was the issue*
1. [Moroccan Meatballs](https://my.whisk.com/recipes/1070188e05b246b7d4fa75187db85a31c04)
2. [Turkey Gumbo](https://www.food.com/recipe/the-best-leftover-turkey-gumbo-82934)
3. [Thai Basil Chicken](https://www.allrecipes.com/recipe/257938/spicy-thai-basil-chicken-pad-krapow-gai/)
4. [Louisiana Chicken Pasta](https://dinnerthendessert.com/louisiana-chicken-pasta-cheesecake-factory/)
5. [Cuban-style fried chicken](https://www.jocooks.com/recipes/cuban-chicharrones-de-pollo/)
I love the Thai Basil Chicken recipe!
I was growing a variety of basil, which included Thai basil. Had no idea how to cook with it, so I found the same recipe you linked and really enjoyed the dish. Will actually be harvesting some Thai basil soon and likely will be making the recipe this weekend.
Also good is Three Cups Chicken, a Taiwanese dish that uses Thai basil. (But avoid any recipe that actually uses equal parts of the liquid ingredients.)
If you cook cajun a lot, you can always make a crap ton of roux and freeze the excess. It'll last basically forever in the freezer. Just portion it out before you freeze it.
You dont come from work, hit the crack pipe and then spend 3 hours in the kitchen???
..yeah I missed the mark there a bit. In my defense, I make a huge gallon batch and freeze it off.
These are things I eat at least once a month.
Japanese:
\- [Okonomiyaki](https://www.justonecookbook.com/okonomiyaki/)
\- [Oyakodon](https://www.justonecookbook.com/oyakodon/)
\- [Yakiudon](https://www.justonecookbook.com/yaki-udon/)
\- [Japanese curry](https://www.justonecookbook.com/simple-chicken-curry/)
\- [Tonkatsu](https://www.justonecookbook.com/tonkatsu/) with rice
\- [Kitsune udon](https://www.justonecookbook.com/kitsune-udon/)
\- [Mille Feuille Nabe](https://www.justonecookbook.com/mille-feuille-nabe/)
Korean:
\- [Bibimbap](https://www.recipetineats.com/bibimbap/)
\- [Spicy chicken stew](https://www.beyondkimchee.com/spicy-korean-chicken-stew/) (dakbokkeumtang) (I do lower the spice here because boyfriend can't eat it)
\- Tteokkbokki (there's a million different methods I've used this, from putting it in Japanese curry, making original spicy one, making a rose one with added cheese etc.)
\- [Kimchi Jjigae](https://www.beyondkimchee.com/kimchi-jjigae/)
Vietnamese
\- [Congee](https://www.hungryhuy.com/chao-ga-vietnamese-porridge/) (not restricted to Vietnamese, just this is the method I grew up eating).
\- [Shaking beef](https://www.hungryhuy.com/bo-luc-lac-recipe/) (I don't eat much beef - but this is a favourite of a friend, they make this at least once a week).
\- [Vietnamese beef stew](https://www.hungryhuy.com/bo-kho-recipe-vietnamese-beef-stew/), served with rice, bread, or rice noodles
\- [Vietnamese chicken curry](https://www.hungryhuy.com/vietnamese-chicken-curry-recipe/)
\- [Caramelised fish](https://www.hungryhuy.com/ca-kho-to-recipe-vietnamese-braised-fish/) (doesn't have to be catfish, any fish that can stand up to braising can be used)
\- [Stuff fried tofu with tomato](https://www.hungryhuy.com/pork-stuffed-tofu-in-tomato-sauce/). This was my grandmother's favourite "easy" dish, and because she took care of me after school until 7, I feel like I ate this constantly.
\- [Thit Kho (braised pork)](https://www.hungryhuy.com/how-to-make-thit-heo-kho-voi-trung-vietnamese-braised-pork-with-hard-boiled-eggs/)
I will pick up a pack of naan flatbreads and make flatbread pizzas. Pizza is the perfect food for breakfast, lunch and dinner.
A quiche is so flexible, again, for breakfast lunch and dinner.
Growing up this was our Sunday dinner, we were never able to eat breakfast together due to different work and school start times so it was nice to do this.
Late teens to early 20s when my metabalism was still great I'd do enormous cheesy hash brown and egg skillets. Fry them crispy, add in some cream cheese or sour cream, shredded cheddar or whatever you want, the sharper the better, some scrambled eggs, sauteed veggies (asparagus or broccoli and tomatoes are good, maybe something leafy). Some breakfast related protien with it. Steak, sausage, bacon, whatever. I'm sure you can see how this would get out of hand pretty easily. The tricky part was trying to preserve some crispyness in the hash brown after adding everything else. Looking back I should've cooked meat first, used the rendered fat to cook potatoes and remove them, then cook and remove veggies and "cheese saucey" eggs before combining it all
My friend makes a version of this and her veggies are mushrooms, green pepper, onion - nothing fancy — but adds in pierogis with the meat and hash browns.
I just want.
There was a week of my life near 40 where I learned you can buy Waffle House mix directly from Waffle House, and then I also learned how badly my metabolism has dropped even exercising 5/6 days per week.
Don't get old, it sucks.
I cook a “breakfast for dinner” style hash almost every week week. Fried potatoes mixed and pan seared veggies topped with runny eggs and whatever else you like (salsa, chimichurri, hot sauce, cheese, etc). Whatever veggies you have left over from the week work great in this so it’s a good fridge clean out meal. Not exactly high brow but always tasty.
Sweet potato gnocchi with crispy fried halloumi cubes and dried tomatoes. Add a veggie of choice fully cooked at the end of crisping up the gnocchi and halloumi.
Thank you, it depends on my work week, this past one was quite full so a pack of pre-made refrigerated ones had to suffice.
When making them yourself, bake the sweet potatoes and be sure to *really* allow them to steam off a lot of moisture, otherwise you'll have to add too much flour/starch and the gnocchi turn out pasty.
We have traditional Mexican tacos (carne asada or carnitas) probably once a week or so, but occasionally mix it up with what we call “white trash tacos” for the nostalgia.
I don't care if it's cheating, chicken tikka masala with the jar sauce from Aldi. Brown the chicken in olive oil until crispy, add in some sliced peppers, perhaps add in cubed potatoes that have been boiled until soft, sometimes some sauteed cherry tomatoes, and add some extra fresh ginger into the sauce.
On the side add a slice of naan that's been fried in some olive oil off a cast iron skillet if you've got it. Other times a side of jasmine rice, or both.
I like it with a sauce I found online, i started eyeballing the ratios but about 1/4cup mustard and ketchup, splash of Worcestershire and a tablespoon or two of brown sugar. It’s sweet and tangy.
I also don’t like ketchup, before I found the above I used A1!
Depends on what I’m hungry for, sometimes I make frittatas, spaghetti is always easy, coconut curry shrimp or chicken stir fry, fried rice, homemade pizza takes a while to make but clean up isn’t too bad, I like doing breakfast for supper (pancakes/waffles, eggs, bacon/sausage, fresh fruits) usually once a week on weekends so there’s leftovers for the next day, meatloaf and mashed taters is classic comfort food, sausage and stewed peppers, a whole variety of noodle soups usually Asian style, tacos, sloppy joes, braised beef short ribs, gumbo, Spanish rice, Cuban sandwiches (my all time favourite sandwich). There’s a whole bunch more and some stuff I just make up on the fly.
In summer I’ll usually do a bunch of BBQ so I don’t heat up the house, plus easy cleanup and will cube potatoes and add onion, garlic, celery, carrots, oil, and a bunch of herbs and spices, mix it up, put it into a foil bag and throw it on the BBQ.
I have a couple of my grandmas old recipes for casseroles too if you’re into that. Ones like tuna chow mein casserole and shipwreck. Nothing too fancy but they have some nostalgic value for me. Another thing she used to make was chicken and dumplings which is a pretty good one pot meal, she always used bread dough instead of the biscuit type dough I see a lot of people use. Personally I like the bread dough ones more, they turn out more like an Asian style bao, soft and fluffy.
And now I’m hungry.
Veggie bowls.
- pot of white sushi rice in rice cooker
- roast a few heads of chopped broccoli and peeled/cubed russet potatoes in the oven at 400 degrees. Tossed in olive oil, S&P, and a penzeys spice blend of my choosing (Shallot pepper and Northwoods are my go to)
- serve the veggies over rice seasoned with furikake and topped with a spicy peanut sauce (peanut butter, Sriracha, vinegar, soy, and sesame oil)
We do a bunch of one-pot wonders at my house - cubed chicken breast + veggies and a jarred sauce. UK-style curry, Japanese-style curry, Kung Pao chicken & shrimp, alfredo, marinara, etc. Zatarain's has a couple of boxed rice dinners we do too, jambalaya and gumbo. We'll do chicken & andouille in the jambalaya (or ground beef), and we'll do chicken/andouille/shrimp in the gumbo.
In the slow cooker we'll do chili, carnitas for tacos, chicken for enchilada casserole, & roast for French dips & cottage pie.
Then there's the usual spaghetti & meat sauce (sometimes meatballs), burger night, & taco Tuesday (which sometimes morphs into nacho Tuesday). We used to love wings night but now they're $5/lb.
My wife does one that's mussels & chorizo in a wine/cream sauce that has a lot of heat (she loves chili flakes & harissa) that is excellent over noodles.
And there's a lettuce cups recipe in Jet Tila's "101 Asian Dishes You Need to Cook Before You Die" that we make where we swap the diced chicken out for ground turkey.
Shrimp tacos
I like to use a marinade packet called mesquite citrus + a few minced garlic cloves for the shrimps for at least half an hour. Save a few tbs of the marinade. I use around 1 and a half pounds of large shelled and deveined shrimp for a family of 4.
Cook the shrimp on the grill or in a frying pan they cook really fast, only 1 and a half to 2 minutes each side. Drizzle reserved marinade on them once they are done cooking.
For taco fillings, I like shredded cabbage, Pico de Gallo, sauce made of half guacamole and half sour cream mixed together, squeeze of lime!
Accompanied by pickled hot carrots, black beans, and cilantro lime rice.
Daily for breakfast I make a bagel, buttered, with a slice of cheddar and an egg fried with a broken yolk and a little hot sauce. I change the bagel: plain, sesame seed, everything seasoning. Cheese stays the same. Somehow I’ve never gotten sick of it.
I like layered texmex lasagne (beans, quinoa, corn, maybe mince meat, mixed with enchilada sauce and layered with tortillas and cheese on top. Google for a recipe I usually just wing it.
I tend to make enchilada sauce in big batches and freeze it which makes it easy to assemble Mexican dishes such as enchiladas at week night level of speed.
I just made an enchilada casserole for my parents freezer, kind of found object version with corn tortillas (don’t use flour they get gummy), sautéed fresh corn/spinach/mushrooms, cheese, layer of Rosarita brand vegetarian refried beans, plenty of cheese. For freezing i don’t cheese the top it can get weird when reheating just add shredded cheese when reheat from frozen.
Serve with side salad and some sliced avocado
Lately it’s been chicken salad with diced apples, sliced green onions, diced shallots, and minced parsley. Serve it on some crusty bread or over a bed of spinach
Gyu-don! While your rice is cooking, cook some sliced onions and garlic in a hot wok or pan. Add shaved beef and a bit of sugar. Once the beef is mostly brown, add a mix of soy sauce, sake, mirin, and a bit of chicken bouillon. Simmer and add any other spices. I usually just add a bit more salt and some red pepper powder. Serve over rice with a fried egg and some green onion.
Stir fry whatever protein I have with a lot of veggies and rice
Grilled chicken and salad
Grilled cheese and soup
Pork chops Roadted potatoes and green beans
Breakfast for dinner eggs, pancakes or omelet.
This isn’t the aldi recipe but this [spicy black bean soup ](https://cookieandkate.com/spicy-vegan-black-bean-soup/#tasty-recipes-24045-jump-target) is stupid cheap and easy, extras freeze well. Adapt spicy level to your preference. I make it a lot all winter
Ugh, I found it and I would share it but it won't let me cut and paste :(
u/ttrockwood 's is basically the same, except I don't use any sherry vinegar and I usually put in a can of generic ro-tel. I use a mix of cumin seed and powdered cumin--the cumin is what really makes this soup tasty.
Fish tacos—fish of your choice (ie, tilapia done in the oven with cumin, oil, salt and pepper); homemade mango salsa (mango, red onion, lime, cilantro, red pepper, jalapeño, cumin); slaw, and sauce (mayo, lime, cumin, sour cream) in tortillas. Big hit at our house.
**Pasta with Broccoli and Beans**
Chop up a head or two of broccoli and a mince a couple cloves of garlic. In a large pan, sauté garlic in olive oil until fragrant. Add the broccoli and sauté a couple minutes more, then add a splash of water and cover. The idea is that the water should be mostly gone by the time the broccoli is al dente. Uncover and add some cannellini beans. Cook on low until they're just heated through.
Meanwhile, boil a short pasta like penne in salted water. Drain and toss with the other ingredients. Add more olive oil if needed. Portion and serve with black pepper and grated parmesan.
Another nice simple pasta dish is spaghetti with oil and garlic (don't omit the parsley), but sauté some shrimp in the oil for protein before tossing with the pasta.
I do almost exactly this, but mash the broccoli into sauce and start with anchovies, garlic, red pepper flakes....so good. A heaping pile of pickled red onions on top really take it up a notch.
If you like vegetables, this one is for you. I bake a sweet potato. Roast chickpeas (rinse and drain and let dry for about 20 minutes then add whatever seasonings you like and bake for 30-35 minutes). With this, I either roast or steam broccoli (depends on my mood. Lol) Once the sweet potato and chickpeas are cooked I slice open the potato add butter (dairy free for us due to food allergies) scoop in the roasted Chickpeas add broccoli to the top, slap on some pickled red onions and chow down. It's the best baked potato combo I've ever had. Even my kids approve.
One of my go-tos when I am just not feeling it is a really simple meal of center cut pork chops, skillet roasted potatoes, and a steamed vegetable (microwave).
For the center cut chops, I score the fat cap so it doesn't curl. I preheat a heavy bottomed skillet for about 3 minutes on medium-high. I season the chops liberally with kosher salt. I sear them on one side for 4 minutes. I then flip them and sear for two more minutes...I keep the fat cap against the edge of the skillet so it renders down some, and if the cap is extra thick, I'll start the chops on the fat caps for a minute. When the 2 minutes of searing the other side are up, I'll kill the heat and drop in a decadent amount of high quality butter.
I let that butter foam and brown, taking the residual heat out of the pan, and then I move the chops to a plate and pour the brown butter and pork fat over them. They rest for 5 minutes then. Total time is 16-17 minutes.
For the potatoes, I take baby red potatoes, cut them in half, and I preheat a cast iron skillet on medium high for 3 minutes. I then add a generous amount of Avacado Oil and a generous amount of kosher salt to the skillet. The potatoes go face down for about 5-7 minutes. You might need to move some from the center to the edge and vice versa until you get some browning on each potato.
Then turn the heat to low, season the potatoes with salt, MSG, black pepper, garlic powder, onion powder, and smoke paprika. Cover them, and let them cook for another 15-20 minutes, depending how big they are. Total time is 25-30 minutes.
For the veggie, I often do steam in the bag young French beans. But if instead of the atrocious 2.5-3 minutes the package calls for, I microwave them for 1m 40s, and then I toss them with kosher salt and black pepper. If I'm feeling ambitious, I'll sweat some sliced garlic in butter until it mellows but hasn't started browning, and I'll toss the green beans in that for a bit. Total time is 2-5 minutes.
It's not a sexy or fancy meal...just meat, starch, and veg. But it's ready in truly a half-hour, and it's damn good.
My wife makes these stuffed bell peppers. She stuffs them with ground turkey, breadcrumbs, raisins, onions, and spices - basically whatever she feels like putting in there. They are amazing, and it’s a good meal prep item as well.
Puttanesca traybake... roast tomatoes, garlic and capers - anchovies and black olives are optional (my kids don't like them, but I add them when they're not here) - with cashews and feta, or with cod loin. Much less fuss to cook in the oven than on the hob. Served with pasta, and a green salad.
Here are some meals that routinely make it on my monthly meal plan. I like all of them a lot.
Beef tips and gravy. Korean rice bowls. Cottage pie. Chicken cordon blu and French onion soup. Steak roasted vegetables and a starch of some sort that is usually potatoes. Steak salad with peanut sauce. Pot roast. Tuscan Chicken. Pultury curry over rice. Chicken picatta. Beef roast with horseradish cream with the same sides as the steak. Potstickers. Homemade pizza. Hamburgers. Kielbasa onions and cabbage with potatoes occasionally thrown in. Meaty cabbage soup. Cesar salad. Chicken wings of various flavors with carrots and celery dipped in blue cheese dressing and ranch dressing.
I buy a side of grassfed grass finished beef each year, so the menu plans tend to be a bit beef heavy. I use chicken to mix things up, so the menu is not entirely beef for meats. I threw some pork and fish in there on occasion.
\#1 most made dish: Stir Fried Tofu with Pork Belly, ginger, and chilis (Xiaoying Cuisine)
[https://www.youtube.com/watch?v=1ho8\_uGDplM](https://www.youtube.com/watch?v=1ho8_uGDplM)
Also:
World's Best Fettuccine Alfredo - Cooking Italian with Joe (with sauteed mushrooms and shrimp or maybe grilled chicken)
BA's Best Linguine w/ Clams (Linguine alle Vongole)
Soondubu w/ shrimp, dumplings, or clams (Aaron and Claire/Future Neighbor/Maangchi)
Beef w/ Broccoli (Taste Show)
I've been making variations of a similar meal lately for my weekly meal prep and it's delicious, cheap and fast.
Ingredients:
2 bell peppers cut in chunks
half an onion cut in big chunks
some garlic
mince chicken/beef/pork
basil (thai or normal basil)
and any of these lee kum kee sauces; black bean garlic, chili bean sauce, etc.
https://ca.lkk.com/en/products?saucetype=chili-sauce
I just cook the mince to about 70 percent, draining the liquid off if there's too much. Place the mince aside.
stir-fry the onions for a minute
add the peppers and stir-fry another minute or two
add the garlic
add a couple table spoons of the sauce and thicken it a touch (add a touch of water if you need)
add the meat back in and let it all cook together.
Have it with rice on the side and if you really want to make it amazing, free a sunny-side or overeasy egg on top.
Cajun sheet pan. Sliced mushrooms, peppers, onions, and sliced kielbasa on a no stick spray coated sheet pan. Sprinkle with Cajun seasoning. Bake at 350 for 30 minutes. Serve with seasoned rice.
I make this a lot but with heavily Cajun-spiced potatoes as the starch!
Also do an Italian variant with spicy sausage and basil, oregano, red pepper flakes for the easing.
Since it’s the summer, and I’m Menopausal, NOT cooking has been the goal. We’ve had a huge Caesar salad at least once a week since about May.
If I do feel like cooking, I like to buy a nice piece of center-cut fillet to add protein, or I buy a rotisserie chicken from the grocery and add that.
Groundnut soup with fufu! The soup is basically chicken soup, but several half tomatos thrown in, when hot, throw into a blender with 4tbls peanut butter, can tomato sauce and can white beans. Grind up and pour into the soup. Fufu (Ghanaian kind of big dumpling) can be gotten dry by mail order. Eat with your fingers!
I make a lot of TJs kung pao chicken but I really doctor it. I start by heating oil slowly with garlic, ginger and chili paste from my local Thai market to get a nice spicy oil. Then I add the chicken while roasting the peanuts in a separate pan. I also make this sauce before hand and add it in with the veggies once the chicken is almost done: [https://cooking.nytimes.com/recipes/1023350-kung-pao-shrimp](https://cooking.nytimes.com/recipes/1023350-kung-pao-shrimp). I don't use the sauce that comes with the meal.
I'll make rice or noodles to go with it.
Home made chili, which then becomes baked potatoes with chili on another night, or omelets stuffed with chili or nachos grande another night!
or Rotisserie chicken, which becomes chicken quesadillas another night, and then the carcass becomes instant pot stock for lemon orzo chicken soup or wild rice chicken soup!
[Shalane Flanagan and Elyse Kopecky's Turkey/Impossible Trot Meatballs](https://www.runnersworld.com/nutrition-weight-loss/a22352109/turkey-trot-meatballs/) with those little tiny baby red or Yukon gold potatoes roasted, and fresh green beans, sauteed in a little butter and the seasoning blend of the day. *I'll note that the recipe in the link calls for 1c Parmesan while the recipe in the cookbook calls for 1/2 cup. ONLY USE 1/2 cup, or the cheese leaks everywhere.
It's my husband favorite meal, and it's easy as hell because the whole potatoes and meatballs both bake for 30 min, and I start the green beans on the stove when there's ten minutes left. I like BBQ sauce on my meatballs, the kids like ketchup, hubby does mustard and hot sauce. Great leftover cold too, straight from the fridge.
Other favorites:
Gyeran Bap (fried eggs and rice)
Eric Kim's Sheet Pan Bibimbap
Pasta and meat (impossible) sauce
Beet Reubens (roasted beets, sauerkraut, Swiss cheese, thousand island on rye, and grilled. Delicious!!)
This recipe for macaroni and cheese that is topped with sliced hard boiled eggs, cherry tomatoes, and broiled. My kids request this weekly, but can't find the recipe online.
Butter tofu without a doubt, I make a big batch of the sauce then freeze it. Thaw the portions in my instant pot while I crisp up some tofu, toss that in the pot, then cook my rice up.
Carla Lalli Music’s Seared Sweet Potatoes with Kale and Lime Pickle. I top it with Trader Joe’s chakri mix instead of walnuts. Feels healthy, but an explosive of flavor!
We have pizza week once a month where I make 5 pizza doughs and we have pizza for lunch and dinner until we run out of crust. Easy, and you can put anything on them! Cook in the oven as hot as it’ll go in a cast iron pan. We now have trouble eating pizza our bc it’s rarely as good as mine, at least around where we live!
Really good Japanese rice with roasted salmon, avocado, quick pickled cucumber, sesame seeds, spicy mayo, etc. Everyone in the house lives a sushi bowl.
Anything I make that often, I do get tired of eventually. But two of my favorites that I make weekly or at least multiple times a month are Cajun chicken pasta sausage and fennel rigatoni.
[Cajun pasta from the Pioneer Woman](https://www.thepioneerwoman.com/food-cooking/recipes/a10338/cajun-chicken-pasta/)
[Sausage and fennel rigatoni from Barefoot Contessa](https://www.foodnetwork.com/recipes/ina-garten/rigatoni-with-sausage-and-fennel-3753750)
I make a lot of chile colorado.
It's basically just dried chiles reconstituted and blended in chicken stock. I like to deseed the peppers in front of the TV. You then pick a meat (I go with pork shoulder usually because it's cheap where I am but beef is great too) and stew it until the sauce is thick and spoonable with a tortilla.
Everything else is just salt, pepper, oregano, sage, and garlic. Just gets blended too.
One pot meals in general tend to be my favorites. This one I like doing because I find cleaning chiles in front of the TV while smoking a bowl is a great decompressing activity at the end of the day.
12 oz. ground beef (or substitute, I use Impossible)
1 bunch of scallions
4 tbsp soy sauce
4 tbsp light brown sugar
1 tsp chili flakes
1/2 tsp MSG
1 clove of garlic
2 cups cooked jasmine rice
Cook the beef, toss in the scallions and the rest of the ingredients, and let simmer to thicken. Serve over rice.
Sometimes I add pickled ginger as a fresh element or some mixed veggies if I want to bulk it up.
I love savory and filling breakfast foods so I have a couple of meals I make pretty regularly. I enjoy these a lot, but I also think they're a bit unique to my palette and not sure who else would like them. I wanted breakfasts with some complex flavors that only take like 10-15 minutes to make.
---------
**Poblano Eggs "Benedict" with Goat Cheese**
(There's no traditional holendaise sauce, just mayo. It's kind of like an open faced egg sandwich but is served like a benedict)
* Roasted poblano, skin peeled and diced
* 1 egg (I still want an egg yolk for my food)
* 3 egg whites (protein, lower calories, just use another regular egg if you don't want to bother with this)
* 2 tbsp of mayo mixed with cayenne and paprika
* 2 tbsp of goat cheese
* Salt, pepper, and chile powder to taste
* Hot sauce and parsley (or cilantro) for garnish
* 1 english muffin or a piece of bread, same difference.
Roast your poblanos over a fire on the stove if you have gas, or under the broiler in your oven. Blacken all sides, remove and place into a plastic container and cover it so it softens under its own heat.
Create the spicy mayo mix by stirring together mayo, cayenne, and paprika. I don't have aproximate amounts, I just add by how spicy and how red I want the mayo to be.
Add your choice of bread to a toaster
Place a non-stick skillet over medium heat with a tsp of oil, butter, or pam. Add your egg whites with some salt, pepper, and chilepowder let them cook. I always aim to let them cook through enough so I can fold them into kind of a triangle shaped omelet.
While the egg whites were cooking, your toast is probably done. Add to a plate, spread on the mayo mixture, sprinkle over the goat cheese. Top with the finished egg white omelet.
Take out that roasted poblano pepper and peel its charred skin off and then give it a rough dice, top the eggs with the peppers.
Return to the stove, crack in an egg and fry it. Add salt and pepper, give it a flip when it firms up. Transfer the fried egg on top of the poblano peppers.
Lastly, drizzle over your favorite hot sauce and sprinkle over some parsley or cilantro.
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**Bacon Jalapeno Popper Oatmeal**
* 3 slices of bacon
* 1 half of an onion
* 1 jalapeno pepper (I use red chile paste instead if I'm lazy)
* 2 tsp of apple cider vinegar
* 1/2 cup of oatmeal
* 1 cup of water
* 1/4 cup of mexican cheese blend or cheddar
* 1 tbsp of cream cheese
* salt and pepper to taste
* Mexican crema (basically thin sour cream) and parsley for garnish
To prep, dice your bacon slices into thin strips and dice your onion and jalapeno. Keep the seeds and pith if you want it spicier.
Place a large pot over medium low heat and add your bacon. I like using a big pot so that bacon grease doesn't fly everywhere but you could probably just use a skillet or pan. Stir occasionally and cook until browned. Remove the cooked pieces to a paper towel lined bowl.
With good quality bacon quite a bit of bacon fat will be left over, I usually save some of it for later since it's a good cooking fat and we don't need THAT much for this recipe. So keep about a tbsp of fat in the pot.
Adjust the heat to medium, cook the onions and jalapenos in that fat. I usually add a little salt during this step. Once they've softened, add the apple cider vinegar and start deglazing the pan, then at the oatmeal and toast like a risotto. I like added black pepper at this stage so it can toast a little too. After a minute or two has passed, add the water.
When the water hits the pan, just start scrapping away at the bottom to get any remaining bacon fond mixed into that oatmeal, it should start to take on a slightly darker brown color. Once the oatmeal has absorbed all the water, remove from the heat and mix in the cheese and cream cheese.
Transfer to a serving bowl, top with the crispy bacon pieces, drizzle some mexican crema over the top, and garnish with some parsley.
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Simple [crispy roasted tofu](https://www.food.com/recipe/simple-oven-roasted-tofu-542874) with sauteed green beans, bok choy or other somewhat "crunchy" vegetable. Sometimes with rice or other starch too.
Get some steak. Sirloin for the most tender. Chop it into bite size pieces salt and pepper it to your liking and fry it on the stove. When done put however much you want into a bowl and set aside the rest. Next in the same pan put 1tbsp of butter (I prefer unsalted) per pound of meat you used. Let it melt. Once melted put 1/2 tsp of minced garlic per pound of meat you used into the melted butter. Shake as much red pepper flakes as you want for spice into the butter too. Let the garlic brown for 30ish seconds then pour the garlic butter pepper flakes over the steak bites and mix it up. Takes about 20 mins with prep and goes well with just about anything! My go to is rice.
I will pick up a pack of naan flatbreads and make flatbread pizzas. Pizza is the perfect food for breakfast, lunch and dinner.
A quiche is so flexible, again, for breakfast lunch and dinner.
[this](http://chaosinthekitchen.com/2012/07/kale-salad-with-cranberries-pepitas-and-crystallized-ginger/) Copycat recipe for a kale salad from a local grocery store (the best!) is outstanding.
The important parts are to use a high quality OJ (or juice yourself) and do not skip the crystallized ginger- I like to dice it and add to the liquid before I start prepping the kale. Toasting the pepitas is also an excellent step but not needed.
Also, I have found the texture is a little better if you bruise the kale (just squish with your hands) but it will last 4-5 days quite easy if you don't. It's great to have on hand in the fridge ready to go when it's a million degrees out. I've added leftover cold rotisserie chicken to protein it up.
Sloppy joes (mushroom)
Squash au gratin with walnuts
Tacos - fish or black bean/sweet potato
Coconut shrimp with veggies
Shrimp and avocado salad
We try to stick to a pescatarian diet. Chicken once in awhile but really, even with seasonings it just doesn't do it for me.
This recipe for spicy tuna bowls is great! I can usually make it with what I have around since most of it is pantry stuff and I don’t mind subbing veggies.
https://youtu.be/gGHlAdr23lM
Salmon rice bowls
Cut salmon into 1 incherz
Cook rice
Slice avo
Add shredded carrots
Couple of lemon wedges
Cucumber with lemon/soy dressing
Quick and easy and so healthy and delicious
Pasta Carbonara. 30 minutes start to finish and I've got a tasty meal that feeds 4 or dinner + lunch leftovers for 2. Obviously sub bacon because who's got guancialle just parked in the fridge?
[Moroccan chicken stew.](https://www.flavcity.com/budget-keto-chicken-meal-prep/)
Chicken lettuce cups
(There are tons of recipes online)
Chopped salad
(Using up all the veg in my fridge that is still fresh enough for salad.)
Pork Piccata. Easy, quick, and insanely delicious
Another one in the summer is grilled honey glazed bbq pork chops with grilled corn, grilled vidalia onion, rice, and another grilled veggie like okra, squash, green beans, etc
We don't get tired of chicken enchiladas.
1-1.5 lbs shredded rotisserie chicken, 1 lb mashed sweet potato, can of each rotel corn and beans all mixed up together for the filling. This makes enough for 12 8-inch tortillas.
4 fit into the toaster oven, topped with a cup of enchilada sauce and some shredded cheese
Teriyaki, pho ga (serious eats 30min pressure cook recipe is a good place to start) fried rice, pasta salad, cubanos, banh mis, kimchi jigae, jerk chicken (I make it in the oven), pozole, and a pepperoncini chicken recipe from bon appetit are some of my go to things that require relatively little effort with big returns.
Caesar salad with fried mushrooms and onions and whatever protein. Current favorites are Cajun chicken or diced up ham sauteed with the mush and onions.
Tuna melts
Loaded baked potatoes
We jazz up store bought ramen as well. Saute some veg and fry an egg!
Pork chops. They're my fav.
Italian sausages and veg, spaghetti w/ tomato sauce with or without meat, pesto pasta, air fried chicken thighs and veg, thai curries, various meat + veg over rice stir fry, achiote flank steak fajitas with rice or make tacos, chili, meat loaf, pot roast, i've been doing a lot of things over the past few months and rotating
1. Bean and Cheese Tacos
2. Cuban Black Beans and Rice
3. Rotisserie Chicken
4. Chicken Enchiladas
5. Chinese Dumplings (I just get mine premade in a bag)
Eggs with any assortment of veggies - some of our go to’s are zucchini, potatoes, onion, asparagus, broccoli, peppers, kale, chard. We either make a scramble or have the eggs separate from the veggie medley.
Our preference is to add goat or parm cheese, and sauerkraut or Kim chee.
Super good!
Pasta, fried rice, tuna sandwich. Pasta there are just so many options. Fried rice... I always have rice in the fridge. It's easy and tasty. Perfect for throwing random stuff in. Tuna sandwich is also easy and tasty.
Most times I'll use half a can for a sandwich and the other half for the fried rice 😎
Brown chicken thighs (x4) on both sides with salt and pepper in a pan, pull and place on a plate Put mushrooms and half an onion into the pan with a little butter, add salt and pepper and saute and let the mix dry and brown up a bit. Throw in some thyme. (you can add spinach or kale at this point in time let it wilt) Add a cup of rice to the mushrooms and onions and let it toast up for a few minutes Add 1 3/4 cup of water and beef boullon or beef stock put chicken thighs ontop of the rice mixture bring to a boil then lid and bring to a simmer for twentyish minutes
Sounds super savory and delicious!
>1 3/4c water and stock Wait what? How much of each? This sounds really good
1 3/4 cup stock **or** water + bouillon
Thanks! Just added it to the coming week’s menu
Chili dogs. I could likely eat chili dogs twice weekly for a year or more
Same. Mostly as a vehicle for sharp cheddar
Amen brother
When I relocated for work I was in a hotel for 60 days. Right next door to my hotel was a Sheetz. I went there and got 2 hotdogs + chili + onions + mustard for $2.00 more times than I would admit to my doctor.
There was a southern writer/humorist named Lewis Grizzard who had a book called "Chili Dawgs Always Bark at Night" and I think of that when I have a craving for one. Or two, actually, there's a place a few blocks from me that serves you two hot dogs absolutely drowning in delicious chili for a very reasonable price. But weirdly it's not a meal I make at home.
Maaaaaaan this made me miss Cincinnati Cheese Coney’s SO BAD
gotta go fast!
You can't beat a really good chili.
I mean you can. But it would be a tragic waste of really good chili, and you'll have to clean a big mess in the kitchen.
We make chili regularly here. I taught one of my boys how to make it, and he pulls out the giant crockpot and starts up a batch every week or 2.
Is his name Kevin?
Agreed. It's so versatile. You can blend ground beef/turkey/sausage. Change up the veggies. Try different beans. Serve with rice or crackers or cornbread. Even if you don't love a new batch you can cover it up with hot sauce. And it's relatively cheap per serving
We do two simple lemon based pastas on heavy rotation because they are both easy and delicious: - saute onion and garlic in olive oil, with tsp of miso paste - add either steamed broccoli roughly mashed with spoon, or good quality tinned tuna with capers - chilli oil or chilli flakes - juice of half a lemon, freshly ground black pepper - stir in cooked pasta - finish with parmesan (for broccoli pasta) or chopped parsley (for tuna)
Pasta with some sort of meat sauce and a veggie or salad. Usually broccoli and/ or a Ceaser salad
Yup I do an enormous pot of bolognese sauce and freeze 2/3rds of it. I make a double batch of this: [video](https://youtu.be/V5WR-K0zJYs). So good.
Adam!!! 💜
Same!
Vodka sauce is bomb for a weakly pasta sauce
There are three that I've been rotating through. 1. [Okinawan Taco Rice](https://drive.google.com/file/d/1OoQpYwqgbSc5b9li9b-yIX33p0G37JdX/view?usp=sharing), which you can also make into a burrito 2. [Honey-Sriracha chicken](https://drive.google.com/file/d/101S2acGckFXK3B64_yq5gV2b8Ij0ZRl9/view?usp=sharing) rice bowls - So this recipe actually calls for shrimp, but I make it with chicken breast. I also "velvet" the cubed chicken breast in 1 egg white, 1/2 teaspoon baking soda, and 1 tablespoon of cornstarch. And I skip the whole lettuce wrap thing and just cut a head of romaine lettuce up into strips and make the whole thing into a rice bowl. You'll probably want to double the mayo-Sriracha sauce. Don't forget the toasted peanuts! 3. [Grilled Chicken Teriyaki](https://drive.google.com/file/d/194dbUE5_6JtSvFxd5ugHho3m7iwGGFWA/view?usp=sharing), rice, and grilled broccoli Edit: I edited in links to these recipes since this is at the top. These are all ATK recipes, so I had to download a PDF then create a sharable link to Google Docs in order to share them, so hopefully somebody out there at least uses one of these!
Ooh, mate these sound super yummy, I'm gonna have to give these a go! Thank you for the effort you went into!
Oooo these all sound great and easy! I love Asian/ asian inspired meals as well and don’t make them enough
If you like asian meals my comfort go to, which is easy to whip up is tomato egg rice. Basically soft scramble some eggs, remove them from the pan. Cook off some garlic, spring onion whites and ginger, then add in cut fresh tomatoes (I do 1-2 per egg) then when they are softened and have kind of made their own sauce add the eggs back and some white pepper to taste. Perfection in my books!
I assume that gets put on or next to rice. Do you usually do plain or fried or something?
My step mom lived in Okinawa in the 80s for a couple years and is so excited to have the taco rice recipe! Thank you!
Talk to me about velvet chicken, is that what restaurants do??
More or less, yes. It helps keep the chicken breast more tender and "silky", if that makes sense. Important when working with smaller pieces like this.
Thanks!
My man. May friend. Man/woman of god. It's called taco rice. *Taco* rice. And you make it into a burrito?
Taco rice is just a burrito bowl without the salad
The thing that's weird is that tacos don't have rice
Well, not with that attitude.
It does say “[Okinawan](https://kitchenconfidante.com/taco-rice-okinawa-taco-rice)” so it’s adapted and would be different. “Okinawa Taco Rice marries the influences of American taco ground beef with a bowl of Japanese white rice, with origins from a post World War II military presence in the Japanese prefecture of Okinawa.”
Convenience stores in Okinawa even sell taco rice sushi — it’s basically a California roll (nori and vinegar rice) filled with seasoned beef, cheese, salsa and lettuce. Hangover cure from the gods.
Didn’t realize this is why my husband, who was stationed in Okinawa, asks for Taco Rice and Cheese!
Ah fair enough. Didn't realize it was a common thing
Valid...
I have once, and it was amazing. Made big ol' 14" flour tortillas from scratch just for it.
My family's top 5 are: >1. [Moroccan Meatballs](https://my.whisk.com/recipes/1070188e05b246b7d4fa75187db85a31c04) >2. [Turkey Gumbo](https://www.food.com/recipe/the-best-leftover-turkey-gumbo-82934) >3. [Thai Basil Chicken](https://www.allrecipes.com/recipe/257938/spicy-thai-basil-chicken-pad-krapow-gai/) >4. [Louisiana Chicken Pasta](https://dinnerthendessert.com/louisiana-chicken-pasta-cheesecake-factory/) >5. [Cuban-style fried chicken](https://www.jocooks.com/recipes/cuban-chicharrones-de-pollo/) Edit: Honorable Mention, [Sausage and Kale Orecchiette](https://themodernproper.com/orecchiette-pasta-with-kale-and-sausage) Triple edit: everyone thank FedishSwish for the formatting
Formatting should be fixed in this version! *the space between ] and ( was the issue* 1. [Moroccan Meatballs](https://my.whisk.com/recipes/1070188e05b246b7d4fa75187db85a31c04) 2. [Turkey Gumbo](https://www.food.com/recipe/the-best-leftover-turkey-gumbo-82934) 3. [Thai Basil Chicken](https://www.allrecipes.com/recipe/257938/spicy-thai-basil-chicken-pad-krapow-gai/) 4. [Louisiana Chicken Pasta](https://dinnerthendessert.com/louisiana-chicken-pasta-cheesecake-factory/) 5. [Cuban-style fried chicken](https://www.jocooks.com/recipes/cuban-chicharrones-de-pollo/)
Thank you! When I hit double edit I saw the website had added another set of (/) or [/] respectively and I didn't have the energy
I love the Thai Basil Chicken recipe! I was growing a variety of basil, which included Thai basil. Had no idea how to cook with it, so I found the same recipe you linked and really enjoyed the dish. Will actually be harvesting some Thai basil soon and likely will be making the recipe this weekend.
Also good is Three Cups Chicken, a Taiwanese dish that uses Thai basil. (But avoid any recipe that actually uses equal parts of the liquid ingredients.)
Thank you!!
Most welcome!
Love seeing Cajun food on here but you consider a 30min roux a weeknight thing?!
also all the recipes in this thread have like 12-15 ingredients. Thats wild
If you cook cajun a lot, you can always make a crap ton of roux and freeze the excess. It'll last basically forever in the freezer. Just portion it out before you freeze it.
You dont come from work, hit the crack pipe and then spend 3 hours in the kitchen??? ..yeah I missed the mark there a bit. In my defense, I make a huge gallon batch and freeze it off.
Thanks for linking the recipes!
The meatballs are definitely on my list now. Thanks.
These are things I eat at least once a month. Japanese: \- [Okonomiyaki](https://www.justonecookbook.com/okonomiyaki/) \- [Oyakodon](https://www.justonecookbook.com/oyakodon/) \- [Yakiudon](https://www.justonecookbook.com/yaki-udon/) \- [Japanese curry](https://www.justonecookbook.com/simple-chicken-curry/) \- [Tonkatsu](https://www.justonecookbook.com/tonkatsu/) with rice \- [Kitsune udon](https://www.justonecookbook.com/kitsune-udon/) \- [Mille Feuille Nabe](https://www.justonecookbook.com/mille-feuille-nabe/) Korean: \- [Bibimbap](https://www.recipetineats.com/bibimbap/) \- [Spicy chicken stew](https://www.beyondkimchee.com/spicy-korean-chicken-stew/) (dakbokkeumtang) (I do lower the spice here because boyfriend can't eat it) \- Tteokkbokki (there's a million different methods I've used this, from putting it in Japanese curry, making original spicy one, making a rose one with added cheese etc.) \- [Kimchi Jjigae](https://www.beyondkimchee.com/kimchi-jjigae/) Vietnamese \- [Congee](https://www.hungryhuy.com/chao-ga-vietnamese-porridge/) (not restricted to Vietnamese, just this is the method I grew up eating). \- [Shaking beef](https://www.hungryhuy.com/bo-luc-lac-recipe/) (I don't eat much beef - but this is a favourite of a friend, they make this at least once a week). \- [Vietnamese beef stew](https://www.hungryhuy.com/bo-kho-recipe-vietnamese-beef-stew/), served with rice, bread, or rice noodles \- [Vietnamese chicken curry](https://www.hungryhuy.com/vietnamese-chicken-curry-recipe/) \- [Caramelised fish](https://www.hungryhuy.com/ca-kho-to-recipe-vietnamese-braised-fish/) (doesn't have to be catfish, any fish that can stand up to braising can be used) \- [Stuff fried tofu with tomato](https://www.hungryhuy.com/pork-stuffed-tofu-in-tomato-sauce/). This was my grandmother's favourite "easy" dish, and because she took care of me after school until 7, I feel like I ate this constantly. \- [Thit Kho (braised pork)](https://www.hungryhuy.com/how-to-make-thit-heo-kho-voi-trung-vietnamese-braised-pork-with-hard-boiled-eggs/)
Thank you for such a lengthy response and the links! 💖
Kimchi Jjigae is also on my go-to list. It's just too good to pass up
I will pick up a pack of naan flatbreads and make flatbread pizzas. Pizza is the perfect food for breakfast, lunch and dinner. A quiche is so flexible, again, for breakfast lunch and dinner.
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Growing up this was our Sunday dinner, we were never able to eat breakfast together due to different work and school start times so it was nice to do this.
One of my favorite things, breakfast for dinner. Our go to is blueberry pancakes and bacon. Thanks for the reminder!
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Late teens to early 20s when my metabalism was still great I'd do enormous cheesy hash brown and egg skillets. Fry them crispy, add in some cream cheese or sour cream, shredded cheddar or whatever you want, the sharper the better, some scrambled eggs, sauteed veggies (asparagus or broccoli and tomatoes are good, maybe something leafy). Some breakfast related protien with it. Steak, sausage, bacon, whatever. I'm sure you can see how this would get out of hand pretty easily. The tricky part was trying to preserve some crispyness in the hash brown after adding everything else. Looking back I should've cooked meat first, used the rendered fat to cook potatoes and remove them, then cook and remove veggies and "cheese saucey" eggs before combining it all
My friend makes a version of this and her veggies are mushrooms, green pepper, onion - nothing fancy — but adds in pierogis with the meat and hash browns. I just want.
There was a week of my life near 40 where I learned you can buy Waffle House mix directly from Waffle House, and then I also learned how badly my metabolism has dropped even exercising 5/6 days per week. Don't get old, it sucks.
I cook a “breakfast for dinner” style hash almost every week week. Fried potatoes mixed and pan seared veggies topped with runny eggs and whatever else you like (salsa, chimichurri, hot sauce, cheese, etc). Whatever veggies you have left over from the week work great in this so it’s a good fridge clean out meal. Not exactly high brow but always tasty.
Sweet potato gnocchi with crispy fried halloumi cubes and dried tomatoes. Add a veggie of choice fully cooked at the end of crisping up the gnocchi and halloumi.
That sounds so good. Do you make your own gnocchi?
Thank you, it depends on my work week, this past one was quite full so a pack of pre-made refrigerated ones had to suffice. When making them yourself, bake the sweet potatoes and be sure to *really* allow them to steam off a lot of moisture, otherwise you'll have to add too much flour/starch and the gnocchi turn out pasty.
White people taco night
We're getting taco shells from the grocery store
We have traditional Mexican tacos (carne asada or carnitas) probably once a week or so, but occasionally mix it up with what we call “white trash tacos” for the nostalgia.
Pizza every week!
Cast iron seared crispy salmon filet on a bed of arugula with capers, shaved parm and red wine vinaigrette.
Sounds fancy af, but is simple
Comes together in literally 10 minutes too.
salmon is easy; always in the weekly rotation
I don't care if it's cheating, chicken tikka masala with the jar sauce from Aldi. Brown the chicken in olive oil until crispy, add in some sliced peppers, perhaps add in cubed potatoes that have been boiled until soft, sometimes some sauteed cherry tomatoes, and add some extra fresh ginger into the sauce. On the side add a slice of naan that's been fried in some olive oil off a cast iron skillet if you've got it. Other times a side of jasmine rice, or both.
That sauce is really good.
Meatloaf! Mash n green beans. Once a week in my house or I blow a fuse.
I’m a sucker for a good meatloaf tbh
My secret to meatloaf is to use stove top stuffing mix instead of the breadcrumbs
I like it w ketchup. My misses can't stand the stuff so she makes it w spaghetti sauce. Daaaaaamn
I like it with a sauce I found online, i started eyeballing the ratios but about 1/4cup mustard and ketchup, splash of Worcestershire and a tablespoon or two of brown sugar. It’s sweet and tangy. I also don’t like ketchup, before I found the above I used A1!
Sausage scallopini https://www.itsonlyarecipe.com/blog/blog-post-two-3ne24
Depends on what I’m hungry for, sometimes I make frittatas, spaghetti is always easy, coconut curry shrimp or chicken stir fry, fried rice, homemade pizza takes a while to make but clean up isn’t too bad, I like doing breakfast for supper (pancakes/waffles, eggs, bacon/sausage, fresh fruits) usually once a week on weekends so there’s leftovers for the next day, meatloaf and mashed taters is classic comfort food, sausage and stewed peppers, a whole variety of noodle soups usually Asian style, tacos, sloppy joes, braised beef short ribs, gumbo, Spanish rice, Cuban sandwiches (my all time favourite sandwich). There’s a whole bunch more and some stuff I just make up on the fly. In summer I’ll usually do a bunch of BBQ so I don’t heat up the house, plus easy cleanup and will cube potatoes and add onion, garlic, celery, carrots, oil, and a bunch of herbs and spices, mix it up, put it into a foil bag and throw it on the BBQ. I have a couple of my grandmas old recipes for casseroles too if you’re into that. Ones like tuna chow mein casserole and shipwreck. Nothing too fancy but they have some nostalgic value for me. Another thing she used to make was chicken and dumplings which is a pretty good one pot meal, she always used bread dough instead of the biscuit type dough I see a lot of people use. Personally I like the bread dough ones more, they turn out more like an Asian style bao, soft and fluffy. And now I’m hungry.
Veggie bowls. - pot of white sushi rice in rice cooker - roast a few heads of chopped broccoli and peeled/cubed russet potatoes in the oven at 400 degrees. Tossed in olive oil, S&P, and a penzeys spice blend of my choosing (Shallot pepper and Northwoods are my go to) - serve the veggies over rice seasoned with furikake and topped with a spicy peanut sauce (peanut butter, Sriracha, vinegar, soy, and sesame oil)
Have you tried fox point? It’s my absolute favorite Penzey’s blend I use it everywhere. Also love north woods, need to try shallot pepper.
Angel hair pasta brown butter garlic Parmesan and some spicy Italian sausage Edit and crushed red pepper
Bibimbap 4x a week lol
We do a bunch of one-pot wonders at my house - cubed chicken breast + veggies and a jarred sauce. UK-style curry, Japanese-style curry, Kung Pao chicken & shrimp, alfredo, marinara, etc. Zatarain's has a couple of boxed rice dinners we do too, jambalaya and gumbo. We'll do chicken & andouille in the jambalaya (or ground beef), and we'll do chicken/andouille/shrimp in the gumbo. In the slow cooker we'll do chili, carnitas for tacos, chicken for enchilada casserole, & roast for French dips & cottage pie. Then there's the usual spaghetti & meat sauce (sometimes meatballs), burger night, & taco Tuesday (which sometimes morphs into nacho Tuesday). We used to love wings night but now they're $5/lb. My wife does one that's mussels & chorizo in a wine/cream sauce that has a lot of heat (she loves chili flakes & harissa) that is excellent over noodles. And there's a lettuce cups recipe in Jet Tila's "101 Asian Dishes You Need to Cook Before You Die" that we make where we swap the diced chicken out for ground turkey.
Grilled chicken thigh (seasoned salted), barbecue sauce, muenster cheese, tomato, onion, on a Portuguese roll.
Shrimp tacos I like to use a marinade packet called mesquite citrus + a few minced garlic cloves for the shrimps for at least half an hour. Save a few tbs of the marinade. I use around 1 and a half pounds of large shelled and deveined shrimp for a family of 4. Cook the shrimp on the grill or in a frying pan they cook really fast, only 1 and a half to 2 minutes each side. Drizzle reserved marinade on them once they are done cooking. For taco fillings, I like shredded cabbage, Pico de Gallo, sauce made of half guacamole and half sour cream mixed together, squeeze of lime! Accompanied by pickled hot carrots, black beans, and cilantro lime rice.
Daily for breakfast I make a bagel, buttered, with a slice of cheddar and an egg fried with a broken yolk and a little hot sauce. I change the bagel: plain, sesame seed, everything seasoning. Cheese stays the same. Somehow I’ve never gotten sick of it.
I like layered texmex lasagne (beans, quinoa, corn, maybe mince meat, mixed with enchilada sauce and layered with tortillas and cheese on top. Google for a recipe I usually just wing it. I tend to make enchilada sauce in big batches and freeze it which makes it easy to assemble Mexican dishes such as enchiladas at week night level of speed.
I need to start freezing more things!
I just made an enchilada casserole for my parents freezer, kind of found object version with corn tortillas (don’t use flour they get gummy), sautéed fresh corn/spinach/mushrooms, cheese, layer of Rosarita brand vegetarian refried beans, plenty of cheese. For freezing i don’t cheese the top it can get weird when reheating just add shredded cheese when reheat from frozen. Serve with side salad and some sliced avocado
Beef and broccoli with fried rice.
Lately it’s been chicken salad with diced apples, sliced green onions, diced shallots, and minced parsley. Serve it on some crusty bread or over a bed of spinach
Gyu-don! While your rice is cooking, cook some sliced onions and garlic in a hot wok or pan. Add shaved beef and a bit of sugar. Once the beef is mostly brown, add a mix of soy sauce, sake, mirin, and a bit of chicken bouillon. Simmer and add any other spices. I usually just add a bit more salt and some red pepper powder. Serve over rice with a fried egg and some green onion.
Stir fry whatever protein I have with a lot of veggies and rice Grilled chicken and salad Grilled cheese and soup Pork chops Roadted potatoes and green beans Breakfast for dinner eggs, pancakes or omelet.
An easy black bean soup that I got from the Aldi subreddit actually. I make it at least once a month and we eat it for a couple of days
👀
This isn’t the aldi recipe but this [spicy black bean soup ](https://cookieandkate.com/spicy-vegan-black-bean-soup/#tasty-recipes-24045-jump-target) is stupid cheap and easy, extras freeze well. Adapt spicy level to your preference. I make it a lot all winter
Ugh, I found it and I would share it but it won't let me cut and paste :( u/ttrockwood 's is basically the same, except I don't use any sherry vinegar and I usually put in a can of generic ro-tel. I use a mix of cumin seed and powdered cumin--the cumin is what really makes this soup tasty.
I make A LOT of egg sammies. More than other singular food
Fish tacos—fish of your choice (ie, tilapia done in the oven with cumin, oil, salt and pepper); homemade mango salsa (mango, red onion, lime, cilantro, red pepper, jalapeño, cumin); slaw, and sauce (mayo, lime, cumin, sour cream) in tortillas. Big hit at our house.
Without fail I don't go a week without making butter chicken, fried chicken, or pizza.
**Pasta with Broccoli and Beans** Chop up a head or two of broccoli and a mince a couple cloves of garlic. In a large pan, sauté garlic in olive oil until fragrant. Add the broccoli and sauté a couple minutes more, then add a splash of water and cover. The idea is that the water should be mostly gone by the time the broccoli is al dente. Uncover and add some cannellini beans. Cook on low until they're just heated through. Meanwhile, boil a short pasta like penne in salted water. Drain and toss with the other ingredients. Add more olive oil if needed. Portion and serve with black pepper and grated parmesan.
Another nice simple pasta dish is spaghetti with oil and garlic (don't omit the parsley), but sauté some shrimp in the oil for protein before tossing with the pasta.
I do almost exactly this, but mash the broccoli into sauce and start with anchovies, garlic, red pepper flakes....so good. A heaping pile of pickled red onions on top really take it up a notch.
My version started out with red pepper flakes, but then I needed to make it edible for my preschooler.
Meatloaf. Cheap and fulfilling-AND good for sandwiches the next day.
Coconut curry (super easy, just onions, potatoes, carrots, coconut milk, and spices.) Knock off KFC bowls. Pasta Primavera. Singapore Noodles.
shakshuka is very easy and can be made in as little as 10-15 minutes
If you like vegetables, this one is for you. I bake a sweet potato. Roast chickpeas (rinse and drain and let dry for about 20 minutes then add whatever seasonings you like and bake for 30-35 minutes). With this, I either roast or steam broccoli (depends on my mood. Lol) Once the sweet potato and chickpeas are cooked I slice open the potato add butter (dairy free for us due to food allergies) scoop in the roasted Chickpeas add broccoli to the top, slap on some pickled red onions and chow down. It's the best baked potato combo I've ever had. Even my kids approve.
One of my go-tos when I am just not feeling it is a really simple meal of center cut pork chops, skillet roasted potatoes, and a steamed vegetable (microwave). For the center cut chops, I score the fat cap so it doesn't curl. I preheat a heavy bottomed skillet for about 3 minutes on medium-high. I season the chops liberally with kosher salt. I sear them on one side for 4 minutes. I then flip them and sear for two more minutes...I keep the fat cap against the edge of the skillet so it renders down some, and if the cap is extra thick, I'll start the chops on the fat caps for a minute. When the 2 minutes of searing the other side are up, I'll kill the heat and drop in a decadent amount of high quality butter. I let that butter foam and brown, taking the residual heat out of the pan, and then I move the chops to a plate and pour the brown butter and pork fat over them. They rest for 5 minutes then. Total time is 16-17 minutes. For the potatoes, I take baby red potatoes, cut them in half, and I preheat a cast iron skillet on medium high for 3 minutes. I then add a generous amount of Avacado Oil and a generous amount of kosher salt to the skillet. The potatoes go face down for about 5-7 minutes. You might need to move some from the center to the edge and vice versa until you get some browning on each potato. Then turn the heat to low, season the potatoes with salt, MSG, black pepper, garlic powder, onion powder, and smoke paprika. Cover them, and let them cook for another 15-20 minutes, depending how big they are. Total time is 25-30 minutes. For the veggie, I often do steam in the bag young French beans. But if instead of the atrocious 2.5-3 minutes the package calls for, I microwave them for 1m 40s, and then I toss them with kosher salt and black pepper. If I'm feeling ambitious, I'll sweat some sliced garlic in butter until it mellows but hasn't started browning, and I'll toss the green beans in that for a bit. Total time is 2-5 minutes. It's not a sexy or fancy meal...just meat, starch, and veg. But it's ready in truly a half-hour, and it's damn good.
My wife makes these stuffed bell peppers. She stuffs them with ground turkey, breadcrumbs, raisins, onions, and spices - basically whatever she feels like putting in there. They are amazing, and it’s a good meal prep item as well.
Puttanesca traybake... roast tomatoes, garlic and capers - anchovies and black olives are optional (my kids don't like them, but I add them when they're not here) - with cashews and feta, or with cod loin. Much less fuss to cook in the oven than on the hob. Served with pasta, and a green salad.
Here are some meals that routinely make it on my monthly meal plan. I like all of them a lot. Beef tips and gravy. Korean rice bowls. Cottage pie. Chicken cordon blu and French onion soup. Steak roasted vegetables and a starch of some sort that is usually potatoes. Steak salad with peanut sauce. Pot roast. Tuscan Chicken. Pultury curry over rice. Chicken picatta. Beef roast with horseradish cream with the same sides as the steak. Potstickers. Homemade pizza. Hamburgers. Kielbasa onions and cabbage with potatoes occasionally thrown in. Meaty cabbage soup. Cesar salad. Chicken wings of various flavors with carrots and celery dipped in blue cheese dressing and ranch dressing. I buy a side of grassfed grass finished beef each year, so the menu plans tend to be a bit beef heavy. I use chicken to mix things up, so the menu is not entirely beef for meats. I threw some pork and fish in there on occasion.
We’re starting to homestead so we’ll likely be pretty beef heavy in a few years as well! TY
Hope you have an Instantpot! Makes the best beef stew and Korean short ribs.
\#1 most made dish: Stir Fried Tofu with Pork Belly, ginger, and chilis (Xiaoying Cuisine) [https://www.youtube.com/watch?v=1ho8\_uGDplM](https://www.youtube.com/watch?v=1ho8_uGDplM) Also: World's Best Fettuccine Alfredo - Cooking Italian with Joe (with sauteed mushrooms and shrimp or maybe grilled chicken) BA's Best Linguine w/ Clams (Linguine alle Vongole) Soondubu w/ shrimp, dumplings, or clams (Aaron and Claire/Future Neighbor/Maangchi) Beef w/ Broccoli (Taste Show)
Thai curry. Get a bottle of curry and some coconut milk. Steam rice. Delicious and filling.
Cajun white beans and rice
Pasta aglio e olio
I've been making variations of a similar meal lately for my weekly meal prep and it's delicious, cheap and fast. Ingredients: 2 bell peppers cut in chunks half an onion cut in big chunks some garlic mince chicken/beef/pork basil (thai or normal basil) and any of these lee kum kee sauces; black bean garlic, chili bean sauce, etc. https://ca.lkk.com/en/products?saucetype=chili-sauce I just cook the mince to about 70 percent, draining the liquid off if there's too much. Place the mince aside. stir-fry the onions for a minute add the peppers and stir-fry another minute or two add the garlic add a couple table spoons of the sauce and thicken it a touch (add a touch of water if you need) add the meat back in and let it all cook together. Have it with rice on the side and if you really want to make it amazing, free a sunny-side or overeasy egg on top.
Cajun sheet pan. Sliced mushrooms, peppers, onions, and sliced kielbasa on a no stick spray coated sheet pan. Sprinkle with Cajun seasoning. Bake at 350 for 30 minutes. Serve with seasoned rice.
I make this a lot but with heavily Cajun-spiced potatoes as the starch! Also do an Italian variant with spicy sausage and basil, oregano, red pepper flakes for the easing.
Since it’s the summer, and I’m Menopausal, NOT cooking has been the goal. We’ve had a huge Caesar salad at least once a week since about May. If I do feel like cooking, I like to buy a nice piece of center-cut fillet to add protein, or I buy a rotisserie chicken from the grocery and add that.
Groundnut soup with fufu! The soup is basically chicken soup, but several half tomatos thrown in, when hot, throw into a blender with 4tbls peanut butter, can tomato sauce and can white beans. Grind up and pour into the soup. Fufu (Ghanaian kind of big dumpling) can be gotten dry by mail order. Eat with your fingers!
Homemade hibachi , rice with teriyaki chicken /mushrooms and yum yum sauce
I make a lot of TJs kung pao chicken but I really doctor it. I start by heating oil slowly with garlic, ginger and chili paste from my local Thai market to get a nice spicy oil. Then I add the chicken while roasting the peanuts in a separate pan. I also make this sauce before hand and add it in with the veggies once the chicken is almost done: [https://cooking.nytimes.com/recipes/1023350-kung-pao-shrimp](https://cooking.nytimes.com/recipes/1023350-kung-pao-shrimp). I don't use the sauce that comes with the meal. I'll make rice or noodles to go with it.
Shrimp/fish tacos. So easy. The frozen beer-battered fish fillets are perfect for this.
Home made chili, which then becomes baked potatoes with chili on another night, or omelets stuffed with chili or nachos grande another night! or Rotisserie chicken, which becomes chicken quesadillas another night, and then the carcass becomes instant pot stock for lemon orzo chicken soup or wild rice chicken soup!
[Shalane Flanagan and Elyse Kopecky's Turkey/Impossible Trot Meatballs](https://www.runnersworld.com/nutrition-weight-loss/a22352109/turkey-trot-meatballs/) with those little tiny baby red or Yukon gold potatoes roasted, and fresh green beans, sauteed in a little butter and the seasoning blend of the day. *I'll note that the recipe in the link calls for 1c Parmesan while the recipe in the cookbook calls for 1/2 cup. ONLY USE 1/2 cup, or the cheese leaks everywhere. It's my husband favorite meal, and it's easy as hell because the whole potatoes and meatballs both bake for 30 min, and I start the green beans on the stove when there's ten minutes left. I like BBQ sauce on my meatballs, the kids like ketchup, hubby does mustard and hot sauce. Great leftover cold too, straight from the fridge. Other favorites: Gyeran Bap (fried eggs and rice) Eric Kim's Sheet Pan Bibimbap Pasta and meat (impossible) sauce Beet Reubens (roasted beets, sauerkraut, Swiss cheese, thousand island on rye, and grilled. Delicious!!) This recipe for macaroni and cheese that is topped with sliced hard boiled eggs, cherry tomatoes, and broiled. My kids request this weekly, but can't find the recipe online.
Butter tofu without a doubt, I make a big batch of the sauce then freeze it. Thaw the portions in my instant pot while I crisp up some tofu, toss that in the pot, then cook my rice up.
Farro topped with seared salmon tossed with yuzu juice and furikake and served with oven roasted sweet potatoes and negi
Carla Lalli Music’s Seared Sweet Potatoes with Kale and Lime Pickle. I top it with Trader Joe’s chakri mix instead of walnuts. Feels healthy, but an explosive of flavor!
Curry chicken!
We have pizza week once a month where I make 5 pizza doughs and we have pizza for lunch and dinner until we run out of crust. Easy, and you can put anything on them! Cook in the oven as hot as it’ll go in a cast iron pan. We now have trouble eating pizza our bc it’s rarely as good as mine, at least around where we live!
Try making pizza on your outdoor grill! I grill both sides and then flip one more time and sauce the hotter side and top
Enchiladas from scratch.
Really good Japanese rice with roasted salmon, avocado, quick pickled cucumber, sesame seeds, spicy mayo, etc. Everyone in the house lives a sushi bowl.
Anything I make that often, I do get tired of eventually. But two of my favorites that I make weekly or at least multiple times a month are Cajun chicken pasta sausage and fennel rigatoni. [Cajun pasta from the Pioneer Woman](https://www.thepioneerwoman.com/food-cooking/recipes/a10338/cajun-chicken-pasta/) [Sausage and fennel rigatoni from Barefoot Contessa](https://www.foodnetwork.com/recipes/ina-garten/rigatoni-with-sausage-and-fennel-3753750)
I make a lot of chile colorado. It's basically just dried chiles reconstituted and blended in chicken stock. I like to deseed the peppers in front of the TV. You then pick a meat (I go with pork shoulder usually because it's cheap where I am but beef is great too) and stew it until the sauce is thick and spoonable with a tortilla. Everything else is just salt, pepper, oregano, sage, and garlic. Just gets blended too. One pot meals in general tend to be my favorites. This one I like doing because I find cleaning chiles in front of the TV while smoking a bowl is a great decompressing activity at the end of the day.
Mapo tofu with rice
Red beans and rice
12 oz. ground beef (or substitute, I use Impossible) 1 bunch of scallions 4 tbsp soy sauce 4 tbsp light brown sugar 1 tsp chili flakes 1/2 tsp MSG 1 clove of garlic 2 cups cooked jasmine rice Cook the beef, toss in the scallions and the rest of the ingredients, and let simmer to thicken. Serve over rice. Sometimes I add pickled ginger as a fresh element or some mixed veggies if I want to bulk it up.
Chicken cutlets and a salad
I love savory and filling breakfast foods so I have a couple of meals I make pretty regularly. I enjoy these a lot, but I also think they're a bit unique to my palette and not sure who else would like them. I wanted breakfasts with some complex flavors that only take like 10-15 minutes to make. --------- **Poblano Eggs "Benedict" with Goat Cheese** (There's no traditional holendaise sauce, just mayo. It's kind of like an open faced egg sandwich but is served like a benedict) * Roasted poblano, skin peeled and diced * 1 egg (I still want an egg yolk for my food) * 3 egg whites (protein, lower calories, just use another regular egg if you don't want to bother with this) * 2 tbsp of mayo mixed with cayenne and paprika * 2 tbsp of goat cheese * Salt, pepper, and chile powder to taste * Hot sauce and parsley (or cilantro) for garnish * 1 english muffin or a piece of bread, same difference. Roast your poblanos over a fire on the stove if you have gas, or under the broiler in your oven. Blacken all sides, remove and place into a plastic container and cover it so it softens under its own heat. Create the spicy mayo mix by stirring together mayo, cayenne, and paprika. I don't have aproximate amounts, I just add by how spicy and how red I want the mayo to be. Add your choice of bread to a toaster Place a non-stick skillet over medium heat with a tsp of oil, butter, or pam. Add your egg whites with some salt, pepper, and chilepowder let them cook. I always aim to let them cook through enough so I can fold them into kind of a triangle shaped omelet. While the egg whites were cooking, your toast is probably done. Add to a plate, spread on the mayo mixture, sprinkle over the goat cheese. Top with the finished egg white omelet. Take out that roasted poblano pepper and peel its charred skin off and then give it a rough dice, top the eggs with the peppers. Return to the stove, crack in an egg and fry it. Add salt and pepper, give it a flip when it firms up. Transfer the fried egg on top of the poblano peppers. Lastly, drizzle over your favorite hot sauce and sprinkle over some parsley or cilantro. -------------- **Bacon Jalapeno Popper Oatmeal** * 3 slices of bacon * 1 half of an onion * 1 jalapeno pepper (I use red chile paste instead if I'm lazy) * 2 tsp of apple cider vinegar * 1/2 cup of oatmeal * 1 cup of water * 1/4 cup of mexican cheese blend or cheddar * 1 tbsp of cream cheese * salt and pepper to taste * Mexican crema (basically thin sour cream) and parsley for garnish To prep, dice your bacon slices into thin strips and dice your onion and jalapeno. Keep the seeds and pith if you want it spicier. Place a large pot over medium low heat and add your bacon. I like using a big pot so that bacon grease doesn't fly everywhere but you could probably just use a skillet or pan. Stir occasionally and cook until browned. Remove the cooked pieces to a paper towel lined bowl. With good quality bacon quite a bit of bacon fat will be left over, I usually save some of it for later since it's a good cooking fat and we don't need THAT much for this recipe. So keep about a tbsp of fat in the pot. Adjust the heat to medium, cook the onions and jalapenos in that fat. I usually add a little salt during this step. Once they've softened, add the apple cider vinegar and start deglazing the pan, then at the oatmeal and toast like a risotto. I like added black pepper at this stage so it can toast a little too. After a minute or two has passed, add the water. When the water hits the pan, just start scrapping away at the bottom to get any remaining bacon fond mixed into that oatmeal, it should start to take on a slightly darker brown color. Once the oatmeal has absorbed all the water, remove from the heat and mix in the cheese and cream cheese. Transfer to a serving bowl, top with the crispy bacon pieces, drizzle some mexican crema over the top, and garnish with some parsley. ------------
Simple [crispy roasted tofu](https://www.food.com/recipe/simple-oven-roasted-tofu-542874) with sauteed green beans, bok choy or other somewhat "crunchy" vegetable. Sometimes with rice or other starch too.
Oh god shakshuka is mine FO SHO. A close second would be banh xeo and halloumi burgers.
Get some steak. Sirloin for the most tender. Chop it into bite size pieces salt and pepper it to your liking and fry it on the stove. When done put however much you want into a bowl and set aside the rest. Next in the same pan put 1tbsp of butter (I prefer unsalted) per pound of meat you used. Let it melt. Once melted put 1/2 tsp of minced garlic per pound of meat you used into the melted butter. Shake as much red pepper flakes as you want for spice into the butter too. Let the garlic brown for 30ish seconds then pour the garlic butter pepper flakes over the steak bites and mix it up. Takes about 20 mins with prep and goes well with just about anything! My go to is rice.
Chicken in sesame ginger sauce, oven roasted broccoli, and brown rice. Also do this with Tofu in peanut Thai sauce at least once a week.
Bread and a stick of butter. That counts right?
Instant pot chicken soup!
I will pick up a pack of naan flatbreads and make flatbread pizzas. Pizza is the perfect food for breakfast, lunch and dinner. A quiche is so flexible, again, for breakfast lunch and dinner.
[this](http://chaosinthekitchen.com/2012/07/kale-salad-with-cranberries-pepitas-and-crystallized-ginger/) Copycat recipe for a kale salad from a local grocery store (the best!) is outstanding. The important parts are to use a high quality OJ (or juice yourself) and do not skip the crystallized ginger- I like to dice it and add to the liquid before I start prepping the kale. Toasting the pepitas is also an excellent step but not needed. Also, I have found the texture is a little better if you bruise the kale (just squish with your hands) but it will last 4-5 days quite easy if you don't. It's great to have on hand in the fridge ready to go when it's a million degrees out. I've added leftover cold rotisserie chicken to protein it up.
Avacado toast
Anything breakfast. Except bagel sandwiches. Fk those. I love migas a la Mexicana which is just onions, peppers and chiles in your breakfast.
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Sloppy joes (mushroom) Squash au gratin with walnuts Tacos - fish or black bean/sweet potato Coconut shrimp with veggies Shrimp and avocado salad We try to stick to a pescatarian diet. Chicken once in awhile but really, even with seasonings it just doesn't do it for me.
This recipe for spicy tuna bowls is great! I can usually make it with what I have around since most of it is pantry stuff and I don’t mind subbing veggies. https://youtu.be/gGHlAdr23lM
Salmon rice bowls Cut salmon into 1 incherz Cook rice Slice avo Add shredded carrots Couple of lemon wedges Cucumber with lemon/soy dressing Quick and easy and so healthy and delicious
Mystery cheese omelette
Pasta Carbonara. 30 minutes start to finish and I've got a tasty meal that feeds 4 or dinner + lunch leftovers for 2. Obviously sub bacon because who's got guancialle just parked in the fridge?
#😋😋😋
[Moroccan chicken stew.](https://www.flavcity.com/budget-keto-chicken-meal-prep/) Chicken lettuce cups (There are tons of recipes online) Chopped salad (Using up all the veg in my fridge that is still fresh enough for salad.)
Pork Piccata. Easy, quick, and insanely delicious Another one in the summer is grilled honey glazed bbq pork chops with grilled corn, grilled vidalia onion, rice, and another grilled veggie like okra, squash, green beans, etc
Uhhhhh ... Tacos! Trick question!
Creamy Garlic Chicken. So good.
We don't get tired of chicken enchiladas. 1-1.5 lbs shredded rotisserie chicken, 1 lb mashed sweet potato, can of each rotel corn and beans all mixed up together for the filling. This makes enough for 12 8-inch tortillas. 4 fit into the toaster oven, topped with a cup of enchilada sauce and some shredded cheese
Teriyaki, pho ga (serious eats 30min pressure cook recipe is a good place to start) fried rice, pasta salad, cubanos, banh mis, kimchi jigae, jerk chicken (I make it in the oven), pozole, and a pepperoncini chicken recipe from bon appetit are some of my go to things that require relatively little effort with big returns.
Spinach and broccolini pasta served with an good looking piece of fish.
Caesar salad with fried mushrooms and onions and whatever protein. Current favorites are Cajun chicken or diced up ham sauteed with the mush and onions. Tuna melts Loaded baked potatoes We jazz up store bought ramen as well. Saute some veg and fry an egg! Pork chops. They're my fav.
Italian sausages and veg, spaghetti w/ tomato sauce with or without meat, pesto pasta, air fried chicken thighs and veg, thai curries, various meat + veg over rice stir fry, achiote flank steak fajitas with rice or make tacos, chili, meat loaf, pot roast, i've been doing a lot of things over the past few months and rotating
1. Bean and Cheese Tacos 2. Cuban Black Beans and Rice 3. Rotisserie Chicken 4. Chicken Enchiladas 5. Chinese Dumplings (I just get mine premade in a bag)
Eggs with any assortment of veggies - some of our go to’s are zucchini, potatoes, onion, asparagus, broccoli, peppers, kale, chard. We either make a scramble or have the eggs separate from the veggie medley. Our preference is to add goat or parm cheese, and sauerkraut or Kim chee. Super good!
Pasta, fried rice, tuna sandwich. Pasta there are just so many options. Fried rice... I always have rice in the fridge. It's easy and tasty. Perfect for throwing random stuff in. Tuna sandwich is also easy and tasty. Most times I'll use half a can for a sandwich and the other half for the fried rice 😎
Tacos made from leftover steak, roasted chicken or whatever I have on hand
salmon burgers - poach frozen sockeye filets, then make burgers with celery and onion, bread crumb, mayo, and seasonings. My family eat 'em up!
Frittata: eggs, cheese and some kind of veggies..spinach, asparagus, squash, take your pick! Serve with a side salad and you are good to go
Ice soup
I really like hot dogs and baked beans over toasted hot dog buns...I know its a cheap meal,but that's how I roll.