What We’re Eating Lately
With the return of Monday, I’m inevitably thinking meal planning. Rather than planning meals for the whole week, I often just pick a few new recipes and then rely on making simple dishes from our regular grocery store staples the rest of the week. It’s a balance between flexibility and planning that works well for us. Currently, life has been BUSY so when it comes to meal times, I am relying hard on some of our favorite go-to meals. I decided to write a bit about a few of our favorites today, because who doesn’t love practical dinner ideas!
Easy Dinner Ideas We Have Been Making Lately
Migas from Pinch of Yum
(photo from Lindsay at Pinch of Yum)
Before I tried this recipe, I had attempted Migas with little success. But Lindsay at Pinch of Yum knows what’s up, and this recipe won’t disappoint. Plus, it is super quick. I will never complain about a meal that has me in and out of the kitchen in less than half an hour.
Bean & Bacon Soup from the Pioneer Woman
(photo from Ree at the Pioneer Woman)
With the turn of the weather, I think it’s nearly time to start retiring my favorite soups for the summer, but this recipe is still a favorite. And on a cold rainy spring night, it’s just the ticket. Simple to make and hearty. Plus, leftovers!
I love this recipe for a hearty meal that is relatively low prep. Egg bake is a flexible recipe, so it’s great for using up leftover veggies or meat. I make sure I’ve got cheese, hash browns (even tater tots or chopped baked potatoes can work in a pinch), some meat for flavor (chopped sausage, ham, or bacon), and plenty of veggies. Note: It does take almost an hour to bake though, so plan to start dinner a bit early!
Chicken Enchilada Soup
This is a life-saver on nights when I have less than thirty minutes to make dinner. Oh, and when I’m about a week overdue on grocery shopping. I will pull together the stove-top version of this recipe (though there is a slow cooker version too) and have dinner ready in under 30 minutes. Some tips: You can make it as written (4 oz cream cheese) or add a full 8 oz brick of cream cheese to make this comfort food to the max. Also, one of my favorite tricks is to always keep some cooked shredded chicken on hand in the freezer. That way, this recipe is basically 100% pantry staples.
(photo from Rachel Schultz)
One of my top wing-it meals, this is a favorite dinner of ours. I make it differently each time, and I honestly hardly ever use a recipe. If you haven’t made fried rice before, my suggestion would be to start with a recipe and then go from there. We love customizing ours and trying different ingredient combinations. I like Rachel Schultz’s better-than-takeout recipe as a springboard.
My fried rice priorities are: adding ALL the ginger (fresh please!), throwing in green onion and sesame oil right at the end, and making a LOT (I usually start with two cups of uncooked rice). Oh, and I will never complain about chopped bacon in my fried rice.
What recipes are you making on repeat lately?
Share with me because I always love new dinner ideas for weeknight cooking!