I go in spurts of wanting to try lots of new recipes and sticking with tried and true familiar favs. This week I’m leaning more on easy, quick meals. The weather is nice and I want to be outside! My husband is in the office a few days a week and those are longer days with a bit of a commute. I have a harder time coming up with meals in the warmer months (I just love soup so much!) so I tend to repeat more. I’m looking forward to getting a grill soon and getting more comfortable using it - I think it’ll be a game changer with batch prepping some food.
BLACK BEAN + SWEET POTATO QUESADILLAS - I tend to double this one and omit the cream cheese. This has been a staple in our house for almost 10 years!
NAAN PIZZA + SALAD - I like to get the big pack from Sam’s to keep on hand in the freezer. I like to make pizza dough but this is a big easy button for me. Pizza sauce, cheese, whatever toppings your heart desires!
CREAMY ORZO CHICKEN SAUSAGE SKILLET - I made this last week for the first time and am already making it again, that’s how much I liked it! I stuck with 1 tsp of dried thyme and that was plenty. I added 8 oz of mushrooms and some frozen riced cauliflower when I made it before. This time I’ll double the orzo/liquid quantities, do 16 oz of mushrooms, and probabably a whole bag of riced cauliflower. I loved the umami of the soy sauce but I might try adding miso paste this time. If I’m going to cook, I want leftovers to have for lunch! A single batch made about 3 servings.
TACO SKILLET - This makes a ton and is so easy to customize. I don’t usually have a grain on hand so I’ll again add riced caulifower (easiest way to get extra veggies in for me!) and saute a bell pepper or two as well. I’ll serve either with chips or on top of salad greens.
TOFU VEGGIE BOWLS - This will be an end of the week/clean out the fridge kind of meal. I’ve got a block of tofu and will use up whatever veggies we’ve got lingering in the fridge. If I’m feeling ambitious I’ll make a stir fry sauce, otherwise it’s the Trader Joe’s Soyaki for me.
I try to plan 5 meals a week and we usually eat out one night on the weekend. Between one restaurant meal and a night of leftovers, this is usually enough to get us through the week. And if all else fails, breakfast for dinner!
Happy cooking.