Recent Recipes

Posted on March 14th, 2016

Cooking has gotten to be a bit more challenging in recent weeks as I have added things to my schedule, but I continue to make it a big priority.  At work, I spend time thinking about sweepingly broad questions with abstract solutions, and there is something that feels so good about coming home and using my hands to methodically make something for myself (and Ian, too).

We focus on protein with some veggies during the week, and whether I’m using a crockpot or putting everything together once I get home my #1 priority (besides making something healthy) is simplicity.  I can’t imagine I’m the only one who feels this way– here’s a few recipes I’ve enjoyed lately to pin and add to your personal cookbook.

Crockpot Beer Braised Chicken— I don’t make a habit of breaking into booze during the week, but this was a wonderful reason to make an exception.  I just dumped everything into my slow cooker before work.  The hardest part of the recipe was chopping the onion and pepper.

Cauliflower Fried “Rice”— I’ve made this one several times over the past few years and I LOVE it.  Without a food processor it could be pretty labor intensive, but if you have access to one it’s a snap.  It’s an incredibly satisfying (yet low calorie) meal because the flavors are full and you get to eat heaping mounds of the stuff!

White Bean Soup— Loved the flavors here, although I did not find it satisfying enough as a standalone dish.  Which we learned the hard way…

Drunken Noodles— A healthy version to make if you’re craving the kind of salty goodness that comes in a little white takeout carton.  If you’re a bit of a wimp like me, though, you may want to tone the spice down!

Slow Cooker Salsa Chicken—  FOUR ingredients.  FOUR.  We used the chicken with a little homemade guac to make the most basic burrito bowls, but you could use this as the base for many dishes.

And not to be outdone…  Sweet and Sticky Apricot Chicken— With three ingredients!!!!!  I know the flavors sound a bit weird, but trust me, it works!  I did make the skinny Russian dressing from scratch, but even that was super easy.  We lightened it up and simplified a bit by using skinless chicken breasts and serving over steamed veggies.

What should I make next week?  We’re still having chilly and gloomy days here, so I think this soup is on the short list.