We eat the same **** every week. Looking for something different.
What's your go-to easy evening recipe?
What's your go-to easy evening recipe?
Go to weekly dinner recipes?
- Thread starter 3000lbchicken
- Start date
Bowls in the summer are easy. Drop some boneless skinless chicken thighs or other protein in Greek or Italian dressing/marinade when you head out in the morning.
Stop at the vegetable stand or market and grab some veggies that look decent and you like either raw or roasted- broccoli, butternut, zucchini/squash, tomatoes, cucumber, avocado, beets, etc.
That evening, fire up the gas grill - my little Weber Q1200 is perfect for this. If I've got beets, cauliflower, broccoli, etc. I'll either roast in the oven for 15 minutes or chop and put in a BBQ basket with some seasoning and olive oil and roast on the grill. Throw the chicken thighs on there and turn every five minutes on medium heat - all that will be ready in about 20 minutes.
Meanwhile, put some rice on the stove - i cook that in chicken stock. Chop your raw veggies.
Rice and spring greens/baby spinach in the bowl. Then the roasted veggies and chopped up chicken. Then the raw veggies for crunch/texture. Grab a bag of shredded carrot, works good. Then a sauce - tzatsiki, yumyum, comeback, plain yogurt, hotsauce, etc. Then eat it. Should be enough to take to lunch the next day.
You can do these Mexican style, Indian, Greek, Italian, etc., just vary the marinade/rub and spice selection.
Chicken n dumplings casserole
Shred a rotisserie chicken into a casserole dish.
Season chicken and pour over a melted stick of butter.
In a separate bowl, mix 1 cup of flour and 1 cup milk. Pour over chicken.
In same bowl, combine cream of chicken and 2 cups chicken broth. Pour over mixture
Bake at 375 for 45, let sit another 10, and eat.
Shred a rotisserie chicken into a casserole dish.
Season chicken and pour over a melted stick of butter.
In a separate bowl, mix 1 cup of flour and 1 cup milk. Pour over chicken.
In same bowl, combine cream of chicken and 2 cups chicken broth. Pour over mixture
Bake at 375 for 45, let sit another 10, and eat.
It tastes like legit chicken and dumplings. Make sure to use the southern style butter tasting biscuits and not the flakey layer ones.
If my asș has been working all day the last thing I want to do is get charcoal lit and burning to do some veggies and chicken.
Brown rice or quinoa bowls. While rice or quinoa is cooking in then instapot saute whatever veggies you like and set aside. Saute whatever protein (salmon/chicken) finishing with Japanese bbq sauce. Easy and quick and you can always have frozen stuff available when you don’t have time to grab fresh.
Get one of the little green propane tanks and a torch. 3-4 minutes and the charcoal is ready
ETA: I guess links to Amazon are not allowed.
You can make a taco bowl with that. McCormick taco mix, cut up tomatoes, avocado, lettuce, black olives, radishes if you want, corn, beans and add a bit of salsa to ranch dressing. Nutritious and inexpensive. Jalapenos. Don't forget jalapenos. Serranos if you want more heat.
Some old dude posted all his different cornbread recipes a few years ago. Had a bunch of bean recipes with chopped up onions, etc. Hard to imagine it gets much cheaper than that and it actually looked pretty damn good.
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1. marinate some thin sliced chicken breast in greek yogurt and dijon or honey mustard (can keep in the fridge a few days until ready to cook)
Grill/skillet the chicken. Cook some center cut bacon until crispy (air fryer is perfect for this). Put the chicken and bacon on a burger bun with bibb/butter lettuce, yellow american (deli sliced not Kraft), and tomato... or whatever you want.
2. In a big ziplock put a bag of Angel hair coleslaw, apple cider vinegar, THIN sliced red bell pepper, diced jalepeno, apple cider vinegar, honey, olive oil, salt pepper. Don't ask for measurements... just make a slaw. Keep in the fridge until whatever day your eating this and drain off the liquid. Season and sear rare some tuna steaks (can also do mahi, shrimp, chicken, etc). Cut into bite sized cubes. Put tuna and slaw on a flour tortilla. Maybe add some green onion.
3. Easy pork lo mein - Slice some pork loins up into thin little strips. Marinate in a ziploc in some oyster sauce and a little soy (can keep in fridge a few days). Saute the pork and set aside. Saute some Ka-Me stir fry noodles in some soy sauce with whatever veges you want (I keep it simple with just some think red bell and thin onion strips). When done, mix in the pork and some green onion. Put in a bowl, add some sriracha if you want.
I try to find stuff I can prep Sunday afternoon and have ready to cook during the week (those three are up the next three days).
McCormick's has a Brazilian Steakhouse marinade packet that is stupid good. I cut up london broil and chicken breast and let it marinate in that for like two days and just grill some kebabs. Mix up bunches of parsley and cilantro in a food processor with some olive oil, little water, red wine vinegar, and salt and pepper for a chimichurri-ish sauce (again... don't know measurements, I just do it)
Grill/skillet the chicken. Cook some center cut bacon until crispy (air fryer is perfect for this). Put the chicken and bacon on a burger bun with bibb/butter lettuce, yellow american (deli sliced not Kraft), and tomato... or whatever you want.
2. In a big ziplock put a bag of Angel hair coleslaw, apple cider vinegar, THIN sliced red bell pepper, diced jalepeno, apple cider vinegar, honey, olive oil, salt pepper. Don't ask for measurements... just make a slaw. Keep in the fridge until whatever day your eating this and drain off the liquid. Season and sear rare some tuna steaks (can also do mahi, shrimp, chicken, etc). Cut into bite sized cubes. Put tuna and slaw on a flour tortilla. Maybe add some green onion.
3. Easy pork lo mein - Slice some pork loins up into thin little strips. Marinate in a ziploc in some oyster sauce and a little soy (can keep in fridge a few days). Saute the pork and set aside. Saute some Ka-Me stir fry noodles in some soy sauce with whatever veges you want (I keep it simple with just some think red bell and thin onion strips). When done, mix in the pork and some green onion. Put in a bowl, add some sriracha if you want.
I try to find stuff I can prep Sunday afternoon and have ready to cook during the week (those three are up the next three days).
McCormick's has a Brazilian Steakhouse marinade packet that is stupid good. I cut up london broil and chicken breast and let it marinate in that for like two days and just grill some kebabs. Mix up bunches of parsley and cilantro in a food processor with some olive oil, little water, red wine vinegar, and salt and pepper for a chimichurri-ish sauce (again... don't know measurements, I just do it)
Do it gently and whisper a few lines from her favorite romantic comedy
Shredded rotisserie chicken and one of these. Different sauce flavors available. Get tired of chicken, throw in a bag of frozen or fresh shrimp
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I have that and a coal chimney for my charcoal grill but for some vegetables and chicken the one click of the gas grill will do just fine too. Your man card will be ok.
14 years of marriage finally made me get off the Hot Pockets for supper kick, but we have lots of Digerno pizza and Hamburger Helper. This is practically every week thing.
Our favorite meal is pre marinated pork cooked in air fryer (400 deg for 30-40 minutes ) and some type of beans ( white or pintos) cooked in crockpot all day or instant pot for 30 minutes and a pawn of conebread.
Our favorite meal is pre marinated pork cooked in air fryer (400 deg for 30-40 minutes ) and some type of beans ( white or pintos) cooked in crockpot all day or instant pot for 30 minutes and a pawn of conebread.
3 chicken breasts. Place in the crock pot. Pour half a jar of red salsa and half a jar of green salsa over them. Cook on low 7-8 hours. Chop/Mash the chicken in the crockpot with a ground meat chopper. Shred with a fork if you don’t have one. Add salt to taste. Serve on tortillas with cheese. If you’re being healthy, eat it on a bag of lettuce mix.
Rub olive oil on chicken thighs. Season with Cavendars Greek Seasoning. Pour oil in large cast iron skillet and put on medium heat. Once up to temp, add thighs skin side down for 5 min. Turn skin side up and toss in 350 degree oven til done (around 25 min). Add salt if needed. This is so easy that I’ll make it during lunch sometimes when working from home.
I buy 10lb bags of quarters and separate the thighs and drums. I’ll cook the drums in the skillet too or grill them. I can cook from the 10 lb bag several days in a row or freeze some of it.
I buy 10lb bags of quarters and separate the thighs and drums. I’ll cook the drums in the skillet too or grill them. I can cook from the 10 lb bag several days in a row or freeze some of it.
Winter vs Summer are different. Summer = lots of grilled chicken or fish. Typically bass or catfish. Plus various summer veggies. Hot wings in the air fryer. Winter is for chili, vegetable soup with venison burger, or my famous wilderness stew with cubed venison. We much prefer elk when we have it and deer when we don’t. Elk burgers year round when we have some in the freezer. Tip is to mix shredded cheddar cheese in with the meat and an egg as it helps keep it from breaking apart. Dont overcook any venison. Medium at the very most. Rare to medium rare preferred.
Flour tortillas work good too. Cut them into 1” wide strips and drop into the broth.
Red Beans and Rice, Jambalaya, Crawfish Etoufe, Chicken Fricasse. I use these recipes.
Basically old school granny recipes. Can cook and prep for a few weeks.
A Cajun Family's Recipe Collection
Cajun Recipes to not-so-Cajun, a collection compiled from Cajun Families located around New Iberia, Louisiana in the Heart of Cajun Country.
cajun-recipes.com
Basically old school granny recipes. Can cook and prep for a few weeks.
EASY Air fryer Catfish, served over dirty rice
Ingredients
- 4 catfish fillets
- 1 cup premade fish fry mix
- 1 tablespoon yellow mustard
- 1 tablespoon mayonnaise
- olive oil in sprayer
- Instructions:
- Preheat your air fryer to 385° for a few minutes. This ensures that the catfish cooks evenly and becomes wonderfully crispy.
- In a small bowl, mix together the yellow mustard and mayonnaise. This blend will not only add a tangy kick but also help the fish fry mix adhere to the catfish fillets.
- Take each catfish fillet and brush the mustard-mayo mixture on both sides.
- In a separate shallow dish, add 1 cup of your favorite premade fish fry. I use Louisiana Fish Fry. Store bought fish fry is loaded with salt and seasonings, this is where all the seasoning comes from. If you feel you need more seasoning, lightly season the fish filet with garlic powder, lemon pepper, Creole seasoning and a little cayenne pepper (optional) before coating in the fish fry.
- Lay one of the mustard-mayo-coated catfish fillets in the fish fry mixture, ensuring it’s evenly coated on both sides. Gently press the coating onto the fillet to make it stick.
- Repeat this process with the remaining catfish fillets.
- Carefully place the coated catfish fillets into the preheated air fryer basket in a single layer, making sure they don’t overlap. Spray the catfish generously with olive oil.
- Air fry for 11 minutes. Flip the catfish. Spray again with olive oil. Then crank the air fryer temperature up to 400° and air fry for an additional 4-5 minutes. The catfish should be golden brown and crispy on the outside, with flaky, tender flesh on the inside.
- Once your air fryer catfish is done, remove it from the air fryer and let it rest for a minute.
DIRTY RICE - 1 pound ground beef
- 1 medium onion diced
- 1 bell pepper diced
- 1 cup celery diced
- 3 cloves garlic minced
- 2 teaspoons cajun seasoning (Tony's or Zatarain's)
- 1/2 teaspoon salt
- 1 1/2 cups rice uncooked
- 3 1/2 cups beef broth
Instructions - Add ground beef to a dutch oven or heavy bottomed pan set over medium heat. Crumble with a spatula and cook 4-5 minutes until no pink remains.
- Add onion, garlic, green pepper, celery, Cajun seasoning, and salt. Stir until softened, about 5 minutes.
- Add rice and beef broth. Bring to a boil, reduce heat and simmer covered about 20 to 23 minutes or until rice is cooked.
- Allow to sit for 5 to 10 minutes, then fluff with a fork
Have your fav hot sauce and beer handy.
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yep, sometimes i scratch bell peppers, other peppers, onions, etc. and add black beans and fire roasted corn. I always use stock instead of water for my rice/quinoa and I season to taste.
Join Emeals. Game changer for family food prepping. Usually spend $80-$100 for 4 dinners a week for a family of 4 with leftovers.
Sautee pan: 2oz olive oil & boars head chopped pancetta. Sautee 2 mins. Add minced garlic and red pepper flakes. Pour jar of Rao’s marinara. Cook noodles of choice 2 mins shy of al dente and add to sautee pan. Finish last 2 in the sauce. Easy peezy and delicious and Rao’s marinara is legitimate a solid sauce.
Tuna Tataki
If you have an Asian market, you can get frozen slabs of tuna. Defrost, and sear on every side until about 1/8th of an inch cooked all round. You can marinate the tuna before cooking, but I usually don't.
Cut into thin slices and serve over a bed of julienne onion with ponzu sauce. Green onion, thinly sliced lemon, ginger, or mint to garnish. If onion isn't your thing you can serve over a spring mix or rice. Low fat, plenty of protein, super quick and easy.