I am so in love with my instant pot. Before today, I had never cooked a pork tenderloin before. Partly because I don't like to wait that long and partly because the fear of undercooked pork is paralyzing!. Cue the instant pot.
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I had a bunch of leftovers in my fridge from my hurricane prep and decided I would try my hand at baked spaghetti. This is definitely one of my new favorite recipes, and I hope y'all enjoy it as much as I did.
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I bought a block of pepperjack cheese at a farmers' market and I've been wanting to put it on everything. One of those things was a cheeseburger, but I decided I needed to make the mayo a bit more exciting. This jalapeno-cilantro mayo has gone into almost all of my meals this week because it's delicious, and it was incredibly easy! Use it as a topping for whatever your heart desires.
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I don't know about y'all but I love breakfast food, especially the kind that I can make and eat quickly in the morning. Lately my breakfasts have been reduced to protein shakes, but this week I wanted to make a conscious effort to make something balanced every morning. And since I just came home with 3 dozen fresh eggs from my parents' chickens, an egg skillet was the obvious choice.
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One thing I did during my meal prep this week was to chop and saute all the veggies ahead of time so that the only time spent on them each morning would be to reheat them in the skillet. Worked like a charm! Happy experimenting! Meal prep is always a good idea, but it can get out of hand real quick. It's very easy to spend too much money and waste too much time if you don't have a good plan. I believe the best meal plans follow some kind of theme and use common ingredients. Southwestern/Mexican style cooking is usually my go to because the ingredients are cheap and easy to find, on top of being delicious. These three meals are quick and easy, and very filling.
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The recipes for these meals have been posted previously, but I'll summarize them here so you don't have to go hunting them down. Southwestern egg bake: 10 eggs, 16 oz cottage cheese, 1 bell pepper chopped, 1/2 onion chopped, 1 can rotel, hot sauce, salt and pepper. Combine all ingredients and bake in a casserole dish for 30 min at 325. Serve with salsa. Fish taco bowls: 5 tilapia fillets, 2 cups rice, 1 can black beans, 1 can rotel, 1 can corn, 1/2 onion chopped, 1 bell pepper chopped, cheese for garnish. Sauté bell pepper and onion in a skillet. Season the tilapia with salt and pepper and cook for 3 min on each side. Cook rice with desired method. To make bowls, distribute the rice among 5 containers, and top with black beans, corn, the sautéd onions and bell peppers, and shredded cheese. Serve with salsa. Mexican chicken chili: 2 lbs chicken, 1 can rotel, 1 onion chopped, 1 tbsp minced garlic, 1 bell pepper chopped, 1/2 tbsp cumin, 1/2 tbsp oregano, 1/2 tbsp chili powder, 1 tsp paprika, 2 cups chicken stock, sour cream, cheddar cheese, and fritos for garnish. Combine all ingredients except sour cream, cheese, and fritos in a crockpot and cook on high for 3 hours or low for 6. Serve with sour cream, cheese, and fritos. A good crockpot meal will make your week, but a good crockpot meal that you can prep, throw into a freezer bag, and cook in the crockpot whenever you want, will change your life. This is one of those meals. I could very easily prep this every week and never get tired of it. I hope y'all enjoy it as much as I do.
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This can be reheated either on the stovetop or in the microwave. Next time I think I'll include some chopped jalapeños to give it some kick, Happy experimenting! I'm a firm believer that meal prep should be quick and as efficient as possible, and I've found that the best way to make that happen is to make meals that use common ingredients. Since I love Mexican food so much, the majority of my meal prep revolves around rice, black beans, corn, and salsa, which also happen to be items I keep well stocked in my pantry. These taco bowls come together in about ten minutes and reheat very nicely. I made 2 bowls with this recipe, but you can make 4 smaller meals if you'd prefer.
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My goal was to do this meal prep with only items I had on hand in my kitchen. Had I been willing to go to the grocery store, I also would have gotten some fresh jalapenos and cilantro. FYI, making this recipe into 2 meals means that the bowls are VERY filling, but I'm trying to eat less often during the day so my meals are large. Happy experimenting! My mom would make beef stroganoff pretty regularly while I was growing up, and it was one of my favorite meals. Literally the epitome of comfort food. Today I got a craving for stroganoff but I was determined to only use ingredients I had on hand. It's a little weird, I'll admit, but it was delicious. Sometimes experimenting works out the way you hoped it would!
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The clam chowder was an odd addition, I know, but I didn't have any cream of mushroom soup. It was actually the perfect substitute. It added some depth to the flavor profile, and the potatoes were a nice change in texture. That might be how I make stroganoff from now on! Happy experimenting! "Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins." - Southern Foodways Alliance
I love Louisiana cooking, anything Creole or Cajun will do, and gumbo is one of my favorite dishes. I was really craving gumbo, but didn't want to spend a lot of time cooking, so of course, the crockpot was the solution. It's not as good as what my grandma makes, but it'll do in a pinch. Ingredients:
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One of my favorite things about gumbo is its versatility. Use whatever protein you have on hand and toss in any extra veggies you feel like adding. Serve it over rice, pasta, zoodles, anything you like really. It also reheats very nicely so I had this for lunch almost every day. Happy experimenting! I went in to lab at 4 o'clock this morning so that I could be home and wait for furniture delivery later. Which means I missed breakfast, a true tragedy. Luckily, brunch is just as good. So I decided to try my hand at chicken and waffles. They were awesome. Highly recommend. Serves 2.
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Best. Brunch. Ever. |
AuthorMy name is Kait, and I've got a passion for both chemistry and cooking. I needed a place to keep track of my favorite recipes, so here it is. Enjoy! Archives
June 2017
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