This recipe is an easy to throw together weeknight meal. I served this with roasted broccoli, but it would go well with a variety of veggies!
“Whatever’s in the Fridge” Thai Coconut Soup
Soup season is almost over, but here is one more for the road. For this recipe you can use whatever vegetables you have on hand! I simply used what I had in the fridge at the time, but cabbage, spinach, peas or even corn would also go well in this recipe. Frozen veggies would work well in this recipe, but just make sure you give them plenty of time to warm up in the soup!
Tomato-Free Rice and Bean Bake
With the cold temperatures and snow we’ve been getting, I really wanted a simple, comforting, hearty meal, and a Rice and Bean Bake fit the bill perfectly. Most types of canned beans work great in this recipe, I personally used pinto and black, but feel free to switch it up or use whatever you have on hand!
Stuffed Cabbage Leaves
This is a great recipe for a cold winter day, it will warm you right up! The stuffing can also be very versatile and you can just add any root vegetable you have around your house!
Recipes I Use Often
With the holidays I have been running a bit behind on recipes, although I should have one up for next week, this week I thought I would do something a bit different.
Turkey and Butternut Squash Wild Rice Casserole
This is a healthy and delicious casserole for a cold Fall/Winter day! You can substitute the ground turkey for chicken instead, but I absolutely love the pairing of ground turkey and butternut squash together!
Cabbage Miso Soup
This miso soup is fantastic for a cold winters day! Because of all the ingredients it can get pretty salty, so make sure you use reduced or low sodium broth! This recipe can also be easily made vegetarian by swapping out the chicken broth for vegetable broth and leaving out the fish sauce.
Mushroom Barley Risotto
Like all risottos this one takes some time, but it is well worth it! Barley risotto is much easier to get right than rice risottos, although you can still over stir it, it is more forgiving and less likely to become glue-like in texture. For this recipe I used hulled barley, but if you are using pearl barley you may want to use a little less broth, so when you may want to try it as you go, so you don't overcook it!
This is an easy lunch for a weekend! I'll admit it isn't the healthiest thing I could eat, but it's a nice go to when I don't know what to eat, as I tend to have all the ingredients for it. It can also be browned in a skillet for a more even browning, but I personally like it done on my portable electric grill.
Slow Cooker Chicken and Wild Rice Soup
This soup is a great Fall/Winter staple. It's a super easy and healthy slow cooker meal, that makes enough for the whole family!