Food’s become a huge and important part of my life– even more than it already was! While I’ve always been a fan of food (see: waistline), in the last two years the fiance and I have been making it a priority to cook at home, eat more vegetables and whole foods, and generally just eat healthier. We love cooking together after a day at work, and have learned that making a new recipe together is an adventure (often with delicious results!).
I’ve found that cooking a big recipe, with leftovers for lunches or show nights, is ideal for my lifestyle. It keeps me eating healthy when my schedule gets more packed: my mood and energy stays consistent, I don’t gnaw on my hand, or go too long without eating!
This list is going to sway heavily towards Budget Bytes recipes– Beth’s got a fabulous blog, and since discovering it years ago, we’ve relied on it heavily to build better eating habits. (Thanks, Beth, for making food even more fun and fulfilling!)
Dragon Noodles: The Beau is kind of a weenie with heat, so after the first batch, we quickly began experimenting with this one! Right now, in lieu of 1 tablespoon sriracha, we use 2/3 a tablespoon of sweet chili sauce & 1/3 sriracha. We also use 2 eggs instead of 1 (or if we are doubling the recipe, 4). This adds a bit more protein for not a whole lot more calories. This dish is fast, fulfilling, and so tasty. Its newer in our repertoire of dinners, but it’ll be a staple for a while!
Chicken Chili Verde: My love of chili challenges most men’s love of it. In the fall and winter, there’s nothing else I’d rather eat. So I was thrilled to find a variation that is flavorful, hearty, and fills my belly. Since finding this recipe, no chilly month goes by without this chili (haha, see what I did there?). For a vegetarian or vegan twist, use vegetable stock and lentils in lieu of the chicken and chicken stock.
Balsamic Chicken, Spinach & Tomato Tortellini: We made this with chicken once. Now? We skip that part (too long anyhow!), and this has become a vegetarian staple in our house. I’ve found that I prefer grape tomatoes over cherry (slightly nicer flavor and easier to chew!); sometimes we add black olives, though I bet kalamata olives would be delicious, too. We also double the mustard and balsamic vinaigrette so that it’s got plenty of sauce. This is perfect for parties too– just double the recipe, grab a 12 pack of beer, and head over for Labor Day/Memorial Day/July 4th!
Freezer Burritos: Burritos. They’re easy, they’re cheap, they’re filling. You can’t grown tired of them, because you can make them with about 400 million different combinations. Our go to burritos contain some mix of the following ingredients: shredded taco beef, (not) refried beans (if you haven’t made your own “refried” beans yet, you’re missing out! They’re omgsogood, easy, and so flavorful.), crockpot lime cilantro chicken (in a crockpot). Add in some cheese or rice. Maybe you’re vegan and want to add loads of fresh grilled veggies. Maybe you’re not but loooveee the guacamole.
We use Mission brand Carb Control tortillas– higher and fiber and protein, lower net carb count. Freeze a bunch, and grab on those days you’re running late to work! If you’re like me and can eat the same thing over and over– but only if it has some variety, these are perfect for you.
Baked Chicken & Spinach Flautas: Again, we modify this recipe by using Wheat Carb Control tortillas. I love the extra fiber in our diet, and the wheat brings out a nice earthy flavor (though I won’t lie and pretend I don’t prefer white four tortillas)… these take no time to make, are super savory, and I’m usually stuffed eating 2 of them. We tend to leave the ingredients in the fridge so that we can make fresh, crisp flautas each meal.
Are you a foodie, or just a food fan? Share with me your favorite easy, go-to recipes! Vegan, vegetarian, or meatasaurus… they’re all welcome.
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