Whenever I make a recipe I enjoy, I cannot help but tell everyone about it – if any coworker happens to say my leftover lunch smells good, within 30 minutes they’ll receive a copy of the recipe.
Every month, I’ll be sharing a roundup of some of my favorite meals I’ve made. I’m not that quite good in the kitchen yet that I’m developing my own recipes, but I’ll share my little twists on them (and if I remember, I will start taking photos before shoving the meal into my mouth).
- Hungry Girl’s EZ Lasagna for Two: I love this recipe – it’s lasagna, but instead of using all pasta, you cut an eggplant into thin slices, bake it and every other layer is eggplant instead of pasta. The result is a healthier, but just as delicious, lasagna. The recipe calls for a loaf pan to create a serving of two which was perfect when it was just me, but I quadruple the recipe and use a 9×15 pan in order to have lunches all week for my husband and I.
- Real Simple’s Slow-Cooker Shepherd’s Pie: I have been RAVING about this recipe all month. My husband loves Shepherd’s Pie, so when I saw this recipe when flipping through the November issue of Real Simple, I couldn’t help but make it for him. It was extremely easy – drop a bunch of ingredients into a slow-cooker and let it sit for a few hours. I made mine on a Sunday on the high setting, and unlike other Crock-Pot recipes that call for the beef to be browned in advance, I could just drop mine into the pot with the other ingredients, like potatoes, carrots, onions – it couldn’t be any easier. At the end, remove the 2 large potatoes and mash them separately while you pour in frozen peas and have those cook in the slow-cooker for a few minutes. The end result is a beef stew, topped with mashed potatoes – a perfect fall/winter meal.
- Weight Watchers’s Ginger-Soy Pork with Pineapple and Sweet Potato: A few years ago, I did Weight Watchers when I had a shore house, and while I’m not doing the program anymore (ha, but probably should) I continue to make some of my favorite recipes. I like this dish because you make it all in one pan, and love the natural sweetness of the pineapple. To be honest, I am not a huge pork chops fan, but with this recipe, I could make pork chops at least once a month and be happy. My hack on the recipe is that after pan frying, I put them in the oven and bake for a little bit – I’m always worried they won’t be cooked all the way through, so baking ensures that they will be cooked – and keeps them warm as I’m making the pineapple/sweet potato combo.
- Chicken Fajitas: No link to this recipe, as I have been making it for years on my own! We made these recently and forgot how much we love them. Simply put some oil in a pan, cook a cut up pepper and onion together. We usually have two frying pans going at once, with chicken in one covered in spices (lately it’s been whatever in the house, usually a jerk chicken spice), and pepper and onions in another. When it’s all done, simply place in a fajita tortilla and wrap in cheese. Make sure to buy the tortillas for fajitas – if you use the soft taco shells, it’s fine, but you’ll find yourself eating a lot more carbs since the tortillas are smaller.
Want to see more of what I’ve cooked? Follow my “I Cooked This” board on Pinterest. I’ll be sharing the recipes that I make, and when I can, I’ll add my twist in the comments. If you have a good recipe, comment below with it – I’d love to try it!