Not too long ago, I wrote a post on how and why I meal plan. In that post, I said I'd write about our favorite, frequently made meals. While I enjoy trying new recipes, I love having a set of "go-to" recipes that we know we love. Also, as dorky as it sounds, I like the idea of making a recipe frequently enough that I know which baking dish is the the perfect fit.
These are some of the meals that end up on the most meal plans:
- Scrambled or fried eggs, usually with coconut or olive oil and salt and pepper.
- Homemade granola.
- New for us: homemade yogurt! A friend gave us a simple yogurt maker, so I made my first batch last week and loved it.
- Gluten-free oat waffles (our favorite)
- Grain-free pancakes
- Our (absolute) favorite peanut butter baked oatmeal. I make this at least twice a week in our prettiest pie dish. I cut it into four pieces, so the two of us get two breakfasts from one batch. Also, I make it with almond milk and without the banana (modifications for this are included with the recipe). I do everything the night before, except mixing the dry and wet ingredients together and baking it.
- Leftovers, most commonly soups and stews. I also make a taco salad with leftover taco meat, sharp cheddar cheese, lettuce, tomato, and red cabbage
- Tuna, with gluten-free crackers
- Fresh spinach and a mozzarella cheese stick rolled up in nitrite-free deli turkey (such as Applegate)
- Oven-baked salmon, quinoa (with coconut oil, salt, oregano), and a salad
- Tacos, with grass-fed beef
- Slow cooker crispy carnitas (really good leftovers)
- Crispy honey-orange fried shrimp, with a veggies on the side
- Sweet potato shepherd's pie
- Mexican chicken soup
- Almond cake (this was my birthday cake last year)
- Oatmeal chocolate chip cookies
- Almond chocolate chip cookies
- Dark chocolate gluten free brownies
Anyone share my partiality for familiar recipes? What are your go-to meals?
I am certainly not a food blogger, and it has been some time since I shared a recipe on the blog. However, I wanted to share a "recipe" or method, if you will, for our very favorite beef roast in the crockpot.
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.