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Thread: What are your Go-To-Meals?

  1. #1

    What are your Go-To-Meals?

    Lately for a variety of reasons we seem to be really busy. So when I get home I don't much feel like cooking and well my husband's version of cooking is making pb&j sandwiches. I like to have some homemade frozen dinners in the freezer but sometimes I just run out.

    What I'm looking for are ideas on quick, easy and healthy meals. Anyone care to share their go to meals?

  2. #2

    What are your Go-To-Meals?

    My go-to meal is any type of meat served with roasted veggies (with EVOO and this wonderful season blend I use). I eat this meal a LOT!

  3. #3

    What are your Go-To-Meals?

    Ditto what Jane said, although I have a tendency to forget to thaw meat, which leads to getting stuck.

    In that case, I might do an omelet, or spinach salad with tuna (from a can or pouch).

  4. #4

    What are your Go-To-Meals?

    The meal I eat most is soup, since it is a no-brainer to throw it together with both frozen meat/chicken/fish and frozen veggies .. tonight I opted to add in another few stalks of celery in addition to the regular frozen veggies, but that doesn't happen often.
    Then there may be rice/potatoes added or some pb/peanuts (for chicken) thrown in.

  5. #5

    What are your Go-To-Meals?

    Turkey meatballs with sauce. I have this meal at least twice a week with my sons.

  6. #6
    Senior Member
    Join Date
    Dec 2011
    Calgary, Alberta, Canada

    What are your Go-To-Meals?

    Stir fry: sliced meat, sliced veggies, a scrambled egg on top if I'm feeling ambitious and it's dinner.

  7. #7
    Senior Member LisaS's Avatar
    Join Date
    Nov 2006
    Orange Cty, CA

    What are your Go-To-Meals?

    If I have nothing to have, I'll make a protein shake with frozen berries. Second choice when there's nothing in the house would be scrambled eggs or egg salad.

    If I can go to the store but don't want to cook, the deli counter almost always has poached salmon steaks and every day has slice to order roast turkey or tri tip. Matched with some deli veggie salads or microwaved green beans it makes a meal.

    After 7, the deli counter is closed, but they usually still have rotisserie chicken - so a breast or leg quarter with some mashed cauliflower is no muss no fuss.

  8. #8

    What are your Go-To-Meals?

    Tuna salad = 1 can tuna, 1 spoonful mayo, 1 spoonful relish. May or may not go on bread. Could eat a gallon of the stuff.

  9. #9

    What are your Go-To-Meals?

    Vegetable side + protein source.

    For me, minimum work on a side dish means a low-maintenance vegetable (hardly any peeling, washing, or chopping), e.g. sugarsnap peas, cauliflower, broccoli, mushrooms. A bit more prep, but still fast: cabbage, leafy greens (kale, rapini etc), (baby) bok choy, spinach. I never got the hang of stir-frying properly, so I'd usually "sautee/steam" in a covered frying pan with a little bit of water or some easy fast sauce (soy sauce, chinese black vinegar, asian cooking wine; soy sauce, rice vinegar, sesame oil; fish sauce/oyster sauce, soy sauce; white wine). This is just to quickly soften them up a bit. Then I sometimes add oil/butter (for some satisfying fattiness + a light sautee). Finally, add any flavorings (garlic, sardines, tomatoes; chipotle powder; your favorite spice mixes; nuts; fresh herbs; and salt of course). The joy for me is in keeping the taste of the vegetable prominent, and also playing around with the added seasonings.

    I don't eat meat very often, so fast protein sources are eggs (usually fried or poached - mmm, runny yolk sauce ), pickled herring, and tempeh (no cooking needed, so super fast and filling). Or dessert protein: shakes, cottage cheese, yogurt, tofu chocolate mousse...

    This works well for me. Sometimes if I feel like something a bit more involved (salad, roasted vegetables, etc - I know, that's pretty fast too, but not as fast for me as the above), I'll snack on something (often it's the pickled herring) to take the edge off and get me in the mood to cook. I may even throw some lentils with some stock and whatever in the pressure cooker for a 10-minute hearty stew. I love my pressure cooker .

  10. #10

    What are your Go-To-Meals?

    Tacos-seasoned meat, veggies, cheese, I like a few corn chips crushed on mine. I like this meal cause its easy, you can make a lot for leftovers in no time, my whole family will eat it and is versitile meaning you can put it in a salad, eggs, soup, marinated veggies, wrap it in a tortilla, use shells or don't use shells.....

  11. #11

    What are your Go-To-Meals?

    I eat a lot of beans, lol. Stewed lentils, dahl, curried chickpeas, bean salads, bean dips, etc. All home made.

    I like this one a lot lately:

    Tanzanian coconut kidney bean stew

    1 can kidney beans
    1/2 can coconut milk
    garlic--I like a lot, 3-4 cloves or more
    medium chopped onion
    2 chopped medium sized tomatoes (or canned diced tomatoes)
    garlic, coriander, cumin, chili powder, turmeric (all optional and all to taste)
    cilantro (optional)

    Sautee garlic and onion until soft. Add spices, if using, and continue to fry/toast for about one minute.

    Add tomatoes and allow to soften for another couple of minutes.

    Add kidney beans and coconut milk.Add salt and allow to simmer for about 10 minutes, to thicken and allow the beans to soften. At the very end, add cilantro, if using, and serve over steamed rice.

    Other quick recipes that have been a hit lately: stuffed peppers, Indian chicken burgers, avocado sauce with pasta, tuna casserole.

  12. #12

    What are your Go-To-Meals?

    Turkey chili, protein shake/bar, sauteed chicken breast are some meals I typically enjoy every week.

  13. #13
    Administrator Roland Denzel's Avatar
    Join Date
    Jul 2004
    Rancho Santa Margarita, California. A short walk t
    Blog Entries

    What are your Go-To-Meals?

    I make a very large pork or beef roast, each week. I use the slow cooker, and end up with enough meat for three meals for the family and enough broth for one of those meals to be soup or stew.

    Here's the "slow cooker pork" recipe.

    Slow cooker pork (for soup, salads, or carnitas)

    The slow cooker is a godsend for the busy family. It allows you to start the meat before work and have it ready to go when you get home.

    8-16 Servings, so plenty of leftovers

    2 ½ - 5 pound pork (pork loin, shoulder roast, country style strips, etc.)
    1 onion, chopped
    4-6 garlic gloves, minced, chopped, or pressed
    1 tbsp cumin, ground
    1 tbsp oregano, dried
    6-8 bay leaves
    1 tsp salt
    1 grapefruit or large orange

    Place the pork into the slow cooker, and add enough water to almost cover the meat. Add the onions, herbs, spices, and salt. Peel the fruit, then slice it into rounds and arrange on top of the pork. If you have extra fruit, put it into the water.
    Cook on low all day or on high for 4-5 hours.
    If you make a large amount, you can make multiple dishes with one batch of meat.

    Pork Pot Roast – Right out of the slow cooker, this pork makes a delicious main dish when served alongside your vegetables or salads. Eat it just like you would a beef pot roast or pork roast.

    Carnitas – Pull or shred the pork, then serve as is or broil it a bit to give it some crispy ends. Serve as taco meat (instructions, under "tacos" in the next section) and reserve the broth for other uses.

    Pozole (aka pork and hominy soup) – See the recipe in the soup section for pozole instructions, using some of this slow cooker pork and broth instead of the pork strips and chicken broth in the soup recipe.

  14. #14
    Administrator Roland Denzel's Avatar
    Join Date
    Jul 2004
    Rancho Santa Margarita, California. A short walk t
    Blog Entries

    What are your Go-To-Meals?

    Quote Originally Posted by "Erika":15rm4d6m
    Roland - isn't the meat and juice a stinky mess or am I a slow-cooker idiot? All the fat juices and the meat is just kinda gross to me.
    It's still a big chunk of lean meat when it's done (assuming you start with a lean roast). You could totally ditch the liquid and carve up the meat like a pot roast.

    We did a brisket the other night and saved the broth for something else, but you could throw it away if you don't want to make soup.

    To be open and honest, the smell can be a little overwhelming in a small apartment, so we put the slow cooker out on the covered deck in the laundry closet. It's on a heat proof slab on top of the clothes drier. It does smell pretty good all the way to the street, so I'm sure the neighbors are envious.


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