There’s a handful of dinner recipes that are my “go to” recipes. The kind of recipes that aren’t time-consuming, are able to be cooked with a two-year old tugging at my pant leg, include a small list of ingredients, are affordable and can be easily doubled. Those are my requirements for a “go to” recipe. Oh yeah, and they gotta taste really good! That’s a requirement. Here are my dinner “go to’s” in no particular order:
The best roast chicken with the crispiest skin and moistest chicken. I make 1-2 a week, no lie.
I could eat these roasted winter veggies as a meal on its own but they taste great as a side to the roast chicken. Sometimes I can’t wait for winter just so I can make this dish.
This Orecchiette with Sausage and Cherry Tomatoes is really satisfying and the kids will eat it too.
Another winter favorite from my favorite Zep family, Uncle Danny’s White Chicken Chili is hearty, spicy, cheesy and warming. Plus, it makes a lot so there are always leftovers for tomorrow’s lunch. Bonus!
Italian Sausage and White Beans is another winner made with turkey sausage, beans, tomatoes, and greens. It has almost all the food groups so have a piece of buttered crusty bread on the side.
When we are tired of red sauce (or out of it) we want cheese and lots of it. Cacio e Pepe does the job and has 5 ingredients. Sometimes I add roasted asparagus to make it 6.
I fell in love with Sullivan Street Bakery’s zucchini pizza while working in the city and now that I can make it at home any time I want……happiness!
My husband and the kids love the creamy sauce on this Angel Chicken recipe. I love it too when its in my diet. I miss it when its not.
When in doubt, I make Chicken Pot Pies. All is well after they are consumed.
And now to be added to the list:
Crispy Breaded Shrimp with Garlicky Beans. I didn’t have a plan for dinner tonight and was thinking grilled cheese and tomato soup, then I found this recipe and had all the ingredients. It was so…..good. Added to the list. And low calorie too. Sweet! Here’s the original pin and here’s the recipe:
Recipe courtesy of Real Simple magazine
- 1/2 cup bread crumbs
- 2 tablespoons chopped fresh rosemary
- Kosher salt and pepper
- 5 tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- 1 clove garlic, chopped
- 1 19-ounce can cannellini beans, rinsed and drained
- 2 bunches arugula, trimmed
- Heat oven to 400° F.Mix the bread crumbs, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 to 12 minutes.
Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula, and toss to combine.
Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra bread crumbs from the pan over the top.
Substitution: If fresh rosemary is not available–or not one of your favorite herbs–use sage or thyme instead.
Nutritional info, Amount per serving
- Calories: 470
- Calories from fat: 42%
- Fat: 22g
- Saturated fat: 3g
- Cholesterol: 172mg
- Sodium: 691mg
- Carbohydrate: 33g
- Fiber: 8g
- Sugars: 4g
- Protein: 35g
229 to go…………