• Easy Weeknight Meals: Part 2

    chicken chili recipe

    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…

    weeknightmeals3

    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.

     

    Potato Soup

    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?

      
  • 5 comments

    1. Elyse said… April 26, 2014 9:41 pm

      I made the chicken chili for my husband tonight and he LOVED it. He said “this is quite possibly the best thing you have ever made.” :-) Thank you for the recipes! I’ll be trying the other ones soon.

    2. Jenna said… April 25, 2014 2:04 pm

      Yummm….these look so delicious! Thank you SO much for these easy recipe posts! I’m enjoying them so much and greatly appreciate the help in making weeknight meals a little easier. I have a 2 year old and a little one Edie’s age (born 11/9!), so any help with weeknight meals is much appreciated!!

    3. Sara said… April 22, 2014 8:28 pm

      I’m always looking for quick n easy recipes – thanks for sharing! One of our favorites is Pasta alla Norma from Amateur Gourmet and this simple Salmon Curry:

      Heat 2 tsp coconut oil in a pot, add 2 chopped shallots & 2 minced garlic cloves, heat 2 minutes. Add 2 cups chicken broth, 14 oz of coconut milk, 2 peeled/cubed sweet potatoes, 2 TBSP tomato paste, 1 TBSP minced ginger, 1 TBSP curry powder, 1 tsp cumin and 1/4 tsp each of cayenne pepper, salt and pepper. Boil, reduce heat and simmer 20 minutes. Add 1 pound skinless cubed raw salmon, 1 1/2 cups frozen peas and juice of 1 lime. Simmer 5 minutes and serve with cilantro as garnish.

    4. lyndsay // coco cake land said… April 22, 2014 12:52 pm

      mmmm i am getting hungry! my hubby is vegetarian so i might try that chicken chilli recipe with tofu or veggie sausage! my go-to lately: i love how easy soups are, served with fresh crusty bread and butter and cheese, makes an easy and fast dinner – lately i’ve done carrot ginger, and roasted onion with potato and leek! xo

    5. Brimful said… April 22, 2014 10:03 am

      Mmm, that chicken chili sounds perfect for tonight’s dinner!

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