A couple weeks ago I mentioned I was starting a mini series sharing easy weeknight meals, and today is part 2! I’ll be leaning hard into these tried and true, easy meals this week because Jared is going on day 5 of the flu (poor Jared), and dinner time is a notoriously high maintenance time for Edie so easy and quick is the name of the game! Again, these meals aren’t fancy and some are embarrassingly easy (like the 2 ingredient tacos from part 1), but here are three more we love…
White Bean Chicken Chili
Both beef chili (I love Gabby’s recipe) and chicken chili are crowd pleasing recipes and packed with protein. This chicken chili recipe is my absolute favorite and the ingredients are simple. I almost always use a rotisserie chicken from the grocery store too (major time saver).
1 large onion, chopped
3 tsp cumin
3 15 oz cans white beans
1/2 tsp oregano
5 cups chicken broth
6-8 cloves of garlic
3 cups cooked chicken, shredded
1 cup sour cream (not lite)
3 cups shredded monterey jack cheese (1/2 lb)
Bring onion, beans, broth to a simmer. Add chicken and simmer for 20 minutes. Add spices, garlic and simmer another 20 minutes. Add sour cream and cheese just before serving.
Tomato Pesto Ziti
This is super yummy and easy because you don’t need to remember measurements, no cups or tsp in this recipe at all. A couple handfuls but those can be as much or little as you want. You make it once and you’ll never have to look at a recipe again!
1 onion, chopped
1 can chopped tomatoes
1/2 container of prepared pesto (7 oz is the full container, so 3.5 oz)
Penne noodles (or other)
Handful of fresh spinach
1 block of mozzarella chopped into small pieces
Handful of shredded parm
Boil water and then cook noodles. In a separate skillet, saute an onion in olive oil until soft and a large add a can of chopped tomatoes. Add half a container of the pesto. Mix together in a casserole dish with cooked penne, a few handfuls of fresh spinach and chopped bites of mozerella. Bake for about 30 minutes at 375 until juices are bubbly. Season with salt and pepper. Delicious! If you’re feeling super ambitious, you can add sausage at the beginning before the tomatoes.
This is super easy one too, and so good! It makes a lot. Top it with the same toppings you’d use for baked potatoes: cheddar cheese, scallions, bacon. We love to serve it with the famous SF sour dough bread from Boudin.
1 cube butter
1/2 cup flour
3 cups milk
3 cups chicken broth
3 potatoes, chopped
1 onion, chopped
1 stick celery, chopped
Salt to taste
Melt the butter in a large pot. Stir in the flour and cook on low for 5 minutes. Add liquid and then the vegetables boil for about 15 minutes until the potatoes are soft. Use an immersion blender or regular blender to liquifiy.
What are your go-to easy weeknight recipes?
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Hi there! I'm Liz Stanley. Born and raised a New Yorker I now live in the fairytale city of San Francisco with my husband, son, and baby girl. This lifestyle site is a collection of pretty, creative, and budget-friendly ideas to Say Yes to a more crafty, stylish, and family-focused life. MORE >>>