I am not a cook at all, you can ask anyone. I am not good at it, nor do I enjoy it, but I am really trying to learn how to do both. Thankfully I married a man who loves to cook and who is pretty dang good at it too. We don’t try new things often, but these have been a few of our favorites that consistently make their way back onto our dinner menu.
1 lb. turkey meat (or ground beef)
1 large onion, chopped
3 16oz. cans chili beans
1 16oz. can corn, undrained
1 large can tomato sauce
1 1/2 c. water
1 pkg. taco seasoning
1 can diced green chilis
Cook meat and mix all ingredients together in a large pot. Simmer for at least one hour. In our house this is always served with our favorite cornbread & a little bit of fresh shredded sharp cheddar cheese on top. When I make this for Gauge & I, we have enough for a total of three dinners. We eat one serving and freeze the rest in two separate containers.
HONEY CHICKEN & VEGGIES
Bite size pieces of chicken (I usually do about 2-3 chicken breasts, depending on size)
1/4 c. honey
2 TBSP soy sauce
1/8 TSP red pepper flakes (add more if you like spice)
1 1/2 TBSP olive oil
Whisk honey, soy sauce, & red pepper flakes in a bowl. Heat oil in a skillet, cook & stir chicken until lightly browned (about 5 mins). Pour honey mixture and continue to cook 5 minutes more.
For the veggies we usually cook zucchini, squash, and/or broccoli. Cut veggies into quarter pieces, put in a bowl & drizzle with olive oil, salt & pepper. Cover bowl & shake until mixed. Place on a baking sheet with parchment paper & bake for 20 minutes at 400 degrees.
Organic Sprouted Whole Wheat Pitas (or whatever kind you prefer)
Tillamook Farm Style Cut Mozzarella (the BEST kind — the most like “real” pizza) 🙂
Hunts basil+garlic+oregano tomato sauce
Chopped veggies (we use black olives, green pepper & purple onion)
MAKE YOUR PIZZA, however you choose. If you don’t use the whole can of tomato sauce, put it in a Tupperware container & it will last in the fridge for about a week — I am sharing this because up until about a week ago I was throwing it away. You can keep the sauce and make these for lunch too. We usually have salad with our pita pizzas and when Gauge is feeling fancy, we’ll have “homemade” chicken wings. 😉
Since Kai was born, I find myself literally forgetting to eat during the day. I have been diligently trying to get myself back into the habit of having meals prepped & ready to grab out of the fridge when I do get a chance to eat. These three ideas are so simple and will last in the fridge all week long, I hope you love them!
CHICKEN QUINOA SALAD
1/2 c. quinoa (red or regular)
*2 boneless, skinless chicken breasts
2 TBSP toasted sesame oil
2 TBSP rice vinegar
1 TSP low-sodium soy sauce
1 TSP agave syrup
1/2 TSP minced garlic
1/4 c. sliced celery
1/4 c. chopped scallions (green part only)
1/4 c. sliced almonds
Cook quinoa as directed on package. Boil chicken until cooked *(or if you’re lazy like me, cut up a rotisserie chicken instead — you’re welcome). 😉 In a large bowl, whisk together sesame oil, rice vinegar, soy sauce, agave, and garlic. Add quinoa, chicken, celery, and scallions; toss to combine. Top with almonds. This recipe is delish by itself, or with crackers & a side of fruit.
DEVILED EGG SALAD
6 hardboiled eggs, peeled & chopped
1-2 TBSP avocado mayo
1-2 TSP dijon mustard
2-3 dill pickles, finely chopped
S/P to taste
Paprika to garnish
This is an embarrassingly simple recipe, but it took me three times to get the eggs right. I seriously read every hack I could find on perfecting hard boiled eggs and for whatever reason, it just wasn’t working. But I finally got it. Hallelujah!
Perfect hard boiled eggs: put eggs in pot and add water to cover, bring to a boil. Once boiling, turn off stove and let sit for 10-12 minutes. (If your stove cools off fast, turn to low instead of completely off). This goes perfect on toast or with crackers. I usually toast Dave’s Killer Bread w/ avocado slices!
These are the coolest, easiest, yummiest things in the world! I am obsessed. While we were driving through Texas earlier this month, we stopped at a cute coffee shop in a small town and they served endless coffee drinks, teas, pastries, sandwiches, and BENTO BOXES! I wasn’t quite on board until my mom ordered one and I saw what it was. Seriously so cool & you can make them however you like! My current favorite version:
Pita bread (one slice cut into 4 pieces)
Almonds (my favorite are lightly salted+sriracha)
English Cucumber slices
Cheese (my absolute favorite is Tillamook Sharp White Cheddar slices — they come in their own individual packages) 🙂
The beauty of these is that you can change them up daily, or every week if you’re a huge fan of them like I am. Each food item is totally replaceable. I have yet to find the perfect Bento box container, so for now I am using the cheap Ziplock containers that have three separate sections.
I hope you find these recipes simple & yummy! They are easy for us and I am all about simplicity in the kitchen. Enjoy friends!