Hellobee Boards

Our #1 go to when I can’t think of what else to make is breakfast for dinner. Lots of different options and we never get tired of it. Most often we do hash browns, scrambled eggs with lots of veggies, and bacon. Another favorite for my son is pancakes with fruit and turkey bacon.

I've been making a lot of Thai curries lately. My secret is Mae Ploy curry paste, lol. I just do a super easy low prep version--

1 can reg coconut milk
1 can light coconut milk
-half a bag frozen onion/pepper mix
-1 tbsp (sometimes more) curry paste--the red is our fave, but I make them all.
-chicken breast cut against the grain into thin slices
-squeeze of lime juice
-a few shavings of fresh ginger

I just throw the chicken in first and brown it on high heat and then throw the rest in all together and let it simmer until the chicken is cooked through.

Also, I make it so often, I riff a lot on the base recipe. Sometimes I add peas, sometimes broccoli, sometimes cubed sweet or white potato (usually in the yellow curry), sometimes I add puréed butternut squash into the red curry sauce. And sometimes I used ground chicken to make meatballs that I put down in the curry. It's al so good and so good for winter.

I serve it over riced cauliflower or spaghetti squash noodles for a healthy but very hearty meal.

another recipe I've been using a lot lately (including tonight) is similar to what you posted but different enough you could do them in the same week.

Marinade of balsamic vinegar, stone ground mustard, minced garlic, and oil of choice (I use olive or avocado). Put in chicken breast (tonight I actually subbed flank stank and is was pretty awesome sauce) and marinate for as long as you can--I've done it as short as 20 min. I just make it in a giant ziplock bag, then add on the meat and mash around till its well covered.

While it marinates, I prepare root vegetables of whatever looks good at the grocery store. Tonight I did a mix or red/purple/white potatoes and white/purple/reg baby carrots. I don't peel, I just wash and cube and only cut the tops off the carrots.

Spread those on a jelly roll pan lined with parchment (you need an edge so the marinade doesn't drip in the oven), add the chicken on top and drizzle the reserved marinade on top of all the root veggies, bake st 425 for about 30-40 min till potatoes seem crispy (sometimes I have to take the chicken out first). Easy clean up because you just have to throw the parchment and ziplock back away.

We housed all the flank steak, but this is the remains of our root veggies packed for my lunch tomorrow. Super delicious and pretty on the plate.

I eat a ton of fish and seafood, so most of my recipes are for things like shrimp, tilapia, salmon or cod.

If I am in a rush, I spread prepared pesto over a filet and then scatter halved grape tomatoes around it and bake in the oven.

I have a few chili’s/soups that come together quickly. I don’t usually cook on weekdays but if I have to these can be made quickly in the morning.

http://foodhero.org/recipes/quick-chili
https://www.mynewroots.org/site/2012/12/meatless-monday-with-martha-stewart-garlicky-kale-and-white-bean-stew/

@AnnabelleG: This sounds easy and delicious!
@Anagram: DH and I LOVE curry, but don’t make it much at home. I will definitely try this.

One of our favorite quick meals is basically no prep at all. We keep frozen, pre-marinated salmon on hand and cook that, some cous cous, and a veggie or two. Makes for a healthy, quick meal.

Another favorite is homemade chicken noodle soup. DH makes a big batch on a weekend and we freeze the extra for later. He always uses a rotisserie chicken and makes homemade stock out of the bones. If you have an instant pot, making homemade stock is super fast, and it tastes amazing! Obviously making it isn’t a weeknight meal thing, but when we make it on a Sunday we have it for dinner again later that week.

I'm Korean and my boys love rice, so we eat a lot of rice-based meals!

I use this recipe as a base:

https://www.jocooks.com/main-courses/poultry-main-courses/crockpot-thai-chicken-thighs/

I've done the crockpot version, I've done a stovetop version, I've used all different cuts of chicken, etc. But I always use coconut CREAM because its richer and gives you that thick Thai restaurant curry flavor and I add in a can of bamboo shoots and a bag of stirfry veggies.

We also make Japanese curry using pork tenderloin cubes, potatoes, carrots, onions, and Golden Curry blocks in the Asian food section of the store.

My boys pretty much adore miso soup, so I make a quick one with miso, broth, fish sauce, soy sauce, chopped frozen spinach or shredded napa cabbage or bokchoy with a box of tofu. We have this weekly with rice.

Fried rice with mixed frozen veg, egg, and leftover bits of meat or ham.

I do some no-boil pasta skillets:

http://www.plainchicken.com/2013/04/creamy-bacon-pasta-no-boil.html

http://www.plainchicken.com/2013/04/chicken-parmesan-skillet-pasta-no-boil.html

We also do the normal taco night, pizza night (buy those pre-made crusts), or chili (well, more like chili mac for the kids with elbow macaroni).

@looch: Its basically roux blocks. So you boil water, veggies, and meat until they're cooked through, then you drop the curry blocks in and stir until its all dissolved - it seasons/thickens everything up into a sauce. I find the S&B curry blocks at regular grocery stores in the Asian section nowadays!

@looch: Basically all the seasoning is suspended in a paste of starch and fat so when it hits the hot water, it thickens it up into a gravy type consistency.

@AnnabelleG: made this tonight! Served with rice and a massaged kale salad. Delish!

Quiche is one of our favourites. We buy pre-made shells (although you can also just go crust-less if you want to reduce the carbs) and dump in whichever ingredients we feel inclined towards... usually some chopped onion, one or two veggies (broccoli, red pepper, zucchini, or spinach are our go-to veggies), sometimes a meat (diced cooked chicken, turkey, or ham work well), and a cheese. Add some beaten eggs mixed with milk to mostly top up the crust or pie plate and stick in the oven until lightly browned on top. I usually put the pie plates on a parchment paper or aluminium foil lined tray in case they bubble over, just to prevent mess. We'll often make 2-4 quiches at a time, eat one right away, and then freeze the rest for quick meals later on.

@jhd: I love the breakfast for dinner idea! I need to try that when DH is traveling.

These are the go-to recipes I make. I am tired of them but they are easy and delicious:

Chicken Drumsticks
http://www.geniuskitchen.com/recipe/simple-baked-chicken-drumsticks-443758#activity-feed

Korean roast chicken thighs
http://www.geniuskitchen.com/recipe/korean-roast-chicken-thighs-83203
(I do marinate them in the morning inside a zip log for the whole day, and bake it in the afternoon)

Korean sirloin
http://www.geniuskitchen.com/recipe/korean-sirloin-248577

Pasta with Puttanesca sauce is also a big favorite at my house. I personally don't eat a lot of carbs so I don't make that too often. It is easy and delicious. This is the recipe we use but there are a ton out there:
https://www.epicurious.com/recipes/food/views/linguine-with-puttanesca-sauce-108393

Caramelized Chicken Wings... which i can't find the recipe this moment for whatever reason

Then I roast asparagus or steam broccoli or green beans usually. Then I make a salad that taste the same day after day. Grrr.