What are your weeknight staples?

[Anonymous]

Post your go-to weeknight meals here. Fast, easy and healthy. Need new ideas to add to the rotation. TIA!

[Anonymous]

I staple of mine is

1 can of white beans, 1 package of sausage (I've used both pork and chicken), cherry tomatoes cut in half, a bay leaf and whatever other seasonings feel right.

I brown the sausage, remove it from pan throw in the white beans and let it cook with the sasuage fat, throwing a little more evoo as needed. Let the beans brown a bit, then throw the sasauage back in with the tomatoes, bay leaf and spices, and and some water/chkn stock (maybe 1/4-1/2 cup, just enough that it doesn't dry out) and let it simmer. I'll also throw some baby spinach or other mild green on top and let it wilt. Let it all simmer on low for about, oh, 10-15ish minutes so the flavors combine and serve.

[Anonymous]

Chicken Caesar salad
Pasta primavera with chicken sausage.

[Anonymous]

Chicken curry (jarred curry sauce, chx breasts, potatoes and peppers, over rice); Pasta with greens (kale, spinach, chard, whatever); Burgers and salad; Tacos.

[Anonymous]

Salmon burgers, browned and broken up, tossed with pesto and farfalle.

Slow Cooker BBQ Pulled Pork sandwiches and coleslaw.

Costco Rotisserie Chicken, Caesar salad, and Dinner rolls. Under twenty bucks, plenty of leftovers, no cooking. WIN!

[Anonymous]

tacos
baked salmon basted with soy vey
baked chicken parmesan
pasta tossed with roasted chicken sausage together with whatever veggies I have on hand to roast with the sausage
spaghetti and turkey meatballs
fish tacos
six o clock scramble's mushroom spinach risotto
scrambled eggs and whole grain waffles

[Anonymous]

Fajitas
Beef and broccoli
roast chicken
stuffed acorn squash (I make the filling in bulk and freeze. Day of I put the portion in the frig to defrost during the day. Microwave squash until soft, stuff with filling, into oven at 350 until hot)

[Anonymous]

Anonymous wrote:Fajitas
Beef and broccoli
roast chicken
stuffed acorn squash (I make the filling in bulk and freeze. Day of I put the portion in the frig to defrost during the day. Microwave squash until soft, stuff with filling, into oven at 350 until hot)

This sounds yummy!! What do you stuff the squash with??

[Anonymous]

Cous cous or quinoa with Annie's roasted garlic dressing (any dressing), feta and then whatever I want. I typically load it with fresh veggies and top with peppadew peppers.

[Anonymous]

Trader Joe's turkey bolognese with pasta
Chicken apple sausage with pasta
Eggplant parmesan

[Anonymous]

Anonymous wrote:

Anonymous wrote:Fajitas
Beef and broccoli
roast chicken
stuffed acorn squash (I make the filling in bulk and freeze. Day of I put the portion in the frig to defrost during the day. Microwave squash until soft, stuff with filling, into oven at 350 until hot)

This sounds yummy!! What do you stuff the squash with??

I actually picked it up from another post here a couple years ago. Lots of room for variation, the original post was vegetarian but I use mild sausage, onion with prepared wild rice, dried cranberries, a roasted nut (walnut, almond, whatever you like), mixed with Parmesan cheese and chicken broth if dry.

If you search the archives you should be able to find the original post. And I've found freezing/thawing works fine

[Anonymous]

Quiche! So easy and delicious. I often do turkey bacon and broccoli, but it's very easy to switch the ingredients depending on your preference!

[Anonymous]

Anonymous wrote:I staple of mine is

1 can of white beans, 1 package of sausage (I've used both pork and chicken), cherry tomatoes cut in half, a bay leaf and whatever other seasonings feel right.

I brown the sausage, remove it from pan throw in the white beans and let it cook with the sasuage fat, throwing a little more evoo as needed. Let the beans brown a bit, then throw the sasauage back in with the tomatoes, bay leaf and spices, and and some water/chkn stock (maybe 1/4-1/2 cup, just enough that it doesn't dry out) and let it simmer. I'll also throw some baby spinach or other mild green on top and let it wilt. Let it all simmer on low for about, oh, 10-15ish minutes so the flavors combine and serve.

white beans and sausage...i have to try this...thanks

[Anonymous]

Anonymous wrote:

Anonymous wrote:I staple of mine is

1 can of white beans, 1 package of sausage (I've used both pork and chicken), cherry tomatoes cut in half, a bay leaf and whatever other seasonings feel right.

I brown the sausage, remove it from pan throw in the white beans and let it cook with the sasuage fat, throwing a little more evoo as needed. Let the beans brown a bit, then throw the sasauage back in with the tomatoes, bay leaf and spices, and and some water/chkn stock (maybe 1/4-1/2 cup, just enough that it doesn't dry out) and let it simmer. I'll also throw some baby spinach or other mild green on top and let it wilt. Let it all simmer on low for about, oh, 10-15ish minutes so the flavors combine and serve.

white beans and sausage...i have to try this...thanks

+1 That sounds great.

We do salmon cakes alot. I mix and shape the patties the night before then toss a salad while they are under the broiler.