My Five Go-To Meals
I enjoy cooking now that my kids have gotten a little older. Alexa serenades me smooth jazz, and I become an adventurer in my kitchen. But this only happens on the days that I have extra time on my hands. Other days are busy, but I still want want to cook up something healthy and tasty for my family. The following are my five go-to meals when I’m rushed for time. Two of them are crockpot recipes for those days that I known I will be running my kids to their after-school programs and one is a kid-friendly recipe on those nights that my husband and I are going on a date.
I like to mix quick dinners with a little homemade and a little store bought for the items that I know that can be just as good in a box or can.
Crockpot Turkey and Root Veggies
Whole turkey breast, cut carrots (can buy precut), cut red potatoes, cut celery and seasoning.
I turn on crockpot to high for 6-7 hours or low for 9-10 hours, depending on when I’ll be home. I spray the pot with coconut oil spray. I place cut carrots, potatoes and celery at the bottom of the pot. I open the turkey gravy packet that comes with the turkey breast and pour it over the veggies. I take turkey breast (dry it off) and rub it with olive oil and place it on veggies. Then I sprinkle garlic powder, onion powder and a packet of ranch dressing seasoning over the turkey. Before serving, I place the turkey on a cutting board and slice it. I mix the veggies in the gravy sauce on the bottom of the pot and dish it out next to the turkey.
One or two pounds of ground lean beef or turkey meat, depending on size of family, packet of taco seasoning for each pound of meat, taco shells, romaine lettuce, onion and tomatoes.
I brown the meat, adding the water and taco seasoning according to the directions on the spice packet. While that is simmering, I chop lettuce and dice tomatoes and onion. I put these each in separate storage containers to be used for salads for lunch later. The chopping takes the most time, but it’s worth having fresh veggies. I place the shells in the oven on 300 degrees for about 6 minutes.
~ I like to add guacamole using avocado, guacamole seasoning packet, lime juice and some of the diced onion and tomatoes. I also have sour cream and shredded cheese available.
Lemon Pepper Salmon
Salmon filets, lemon pepper seasoning, garlic salt and lemons.
I dry salmon fillets with a paper towel. I spray baking sheet with a coconut spray. I place the fillets (they will vary depending on their size and the size of your family) on the baking sheet and place thin pads of butter on each fillet, cutting them from unsalted butter stick. You can also substitute butter with coconut oil spray. I sprinkle the fillets with lemon pepper and garlic salt. I slice the lemon thinly and place the slices on the fillets. I bake 450 degrees until the center of the salmon is medium to medium well around 15 minutes.
~ I buy a bag of fresh broccoli florets and place them in the microwave for 3 minutes, adding butter and salt to taste.
Crockpot Chicken Fajitas
Chicken breast, can diced tomatoes with chilis, onion, bell pepper and spices. I turn on crockpot to high for 6-7 hours or low for 9-10 hours, depending on when I’ll be home.
I spray the pot with coconut oil spray. I slice onion and bell pepper and lay them on the bottom of pot. I place the chicken breast (2-4 breast depending on the size of the family) over the onions and peppers. I then sprinkle spices over the chicken –cumin, chili powder, coriander, paprika and garlic salt. You can add less or more depending on how spicy your family likes their fajitas. Then I layer the diced tomatoes over each chicken breast. After the chicken has cooked, I pull it apart with two forks or slice it with a knife before serving, depending on how tender it is. I like to sprinkle the chicken with fresh cilantro and lime juice.
~ I also added boxed Spanish rice, can of refried beans, sour cream, shredded cheddar cheese and flour or corn tortillas.
Date Night Chicken Strips and Gravy
Chicken breast, Italian bread crumbs, eggs and cream gravy packet with milk.
I pound each chicken breast with a meat mallet or rolling pin. I slice the chicken into strips. I scramble 4 eggs in a medium bowl. I pour Italian breadcrumbs in another bowl. I make an assembly line of the sliced chicken, scrambled raw eggs, Italian breadcrumbs and a baking pan already sprayed with coconut oil spray. I place each chicken slice in the eggs, then cover it with the breadcrumbs and place it onto the baking dish. I bake chicken strips in oven on 350 degrees for about 15-20 minutes.
~ I make cream gravy from a the packet and milk according to the directions and heat frozen mixed veggies in the microwave, adding butter and salt to taste, while the chicken cooks.
Those are my go-to meals when I’m rushed for time and not feeling kitchen savvy!
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