Ever since I ate this squash recipe I’ve been jonesin’ for a repeat. The first batch of squash I bought at the Grower’s Market went funky and I threw them into the backyard in a big fat huff. I then realized that farmer’s market squash was grown locally and has been stored for months (since fall). I added a few squash to my Giant list and here we are.
Thank you Bekka Shepherd! One of my very oldest friends (2nd grade) sent me this recipe as her family’s weekly staple. She’s a busy working mom so I can officially deem this “busy working mom approved”. Ok, this is it, a really, truly, EASY recipe. I mean it. If you can open cans you can make this. If you want it to be more like chili, skip the chicken broth. With the broth, it’s sort of like a “stoup” or a nice, thick soup. The first time I made it like chili – no chicken broth and some simmering to thicken it up. The second time, soup! Both flavorful and delicious.
I love casseroles in theory; in actuality they’re usually full of ingredients I avoid at dinnertime. I’m talking egg noodles, sour cream, canned soup, spice packets, etc. I also need it to be easy; I don’t want to cook each part separately then put it together just so I can call it a one-dish-meal. This checked all the boxes and it’s a dieter’s dream; full of protein and low in calories.
I have so many thoughts. First, I was always hesitant to try pumpkin chili because it sounded gross. In my mind there was pumpkin pie mashed with meat and beans. My church and cooking gal pal Heather had it on her site, here, and wanted to see if I had any suggestions. I trust her cooking, so I figured it was worth a try. I followed her blueprint but added here and there as necessary. The end result floored me, not because it was so good (which it was) but because you literally cannot taste pumpkin – it just has a more creamy consistency (minus any dairy) which makes it pretty awesome.
My bestie Jenna texted me one night with lots of exclamation points. It was about this Blue Apron meal she had just made – the explanation seemed confusing and when she texted me pictures of the Blue Apron “how to” and recipe, it still seemed strange. Was it a soup? A pasta dish? I’d been wanting to make something with miso and Jenna, a great cook, endorsed this recipe big time. I went for it.
A second recipe from Lynnie, and another winner. This was linked from a blog and I changed it a bit, but the general idea is all hers. These made for a tasty dinner (with peas and salad because it was all I had on hand) but next time I’ll make them for a party. A bit of work, I won’t lie, but nothing hard.
When I got the email with Lynn’s fave recipes, I could hear her voice in her writing like she was talking to me. Lynn is one of my favorites but she lives in Pittsburg and has since we parted ways after college; we don’t get to see each other as much as we’d like. She’s awesome. She wrote, “I hate meatloaf but this one is really good, and Ryan loves it”. That’s high praise from my girl Lynnie.
Oh Pad Thai, how I love thee. In completely sincerity this is probably one of my favorite foods, but you’ll notice that with well over 600 recipes on here you won’t find a single one for Pad Thai. There’s a reason for this.
This recipe if from Deb – she received it at her wedding shower from an aunt who’s mother lived in Italy as a little girl. She makes it all the time and can I just say, I am SO GRATEFUL she shared this with me. I tasted the soup as I went but it wasn’t until I spooned myself a big bite from my photo bowl that I understood exactly what this was – the best lasagna you’ve ever had with a quarter of the work.
Another win for Heather! She sent me this recipe immediately after my request for your best, and this certainly did not disappoint. She based her recipe on Smitten Kitchen’s and mine is not a far cry from that as well. I’ll explain the changes and why I made them, but let me just tell you, this is a must make.
Another Beth recipe! She sent me this recipe for weeknight crockpot chili and, though I have a crockpot chili on my site already, this deserves a place as well. Let me explain…
I’m a big fan of these Asian dishes where the meat and vegetables cook together in the same sauce. The only required side is rice and since I bake mine in the oven, dinner’s finished in twenty minutes. My fave is this beef and edamame dish but this was a tasty, and even healthier, alternative.
I was in charge of Brussels Sprouts at Thanksgiving this year (we’ve been eating sprouts at T-giving way before they were in style – thanks Mom). I somehow stumbled upon this recipe on the Food Network website and, though it wasn’t reviewed yet, it looked like an obvious win. It’s most of my favorite foods in one bowl.
I made these during naptime and they almost didn’t make it to dinner. I would have happily eaten the entirety of the “filling” contents without a backwards glance. Some of my very favorite flavors all in one place, this is a dinner I can get behind.
I really like Asian flavors – my husband not as much. Our weeknight staple sweet and spicy beef and edamame aside, he typically enjoys the more familiar flavorings found in Italian food, BBQ and the like. The kids like the above beef dish as well but I didn’t even try them on this soup. Reason one being I had leftover chili and I knew they were fans. Reason two being that I didn’t want to share.
I’ve had these on my site for years now – at least 4. I made them to bring to Thanksgiving one year and they stole the show. Since then I’ve made them for most of the family holidays, but I wasn’t so sure if I could pull my act together when I was the host of the big turkey day, knowing full well I could buy some delightful rolls at the grocery store.
I bought a few beautiful acorn squash at the market and then they sat in my pull out pantry. For like, three weeks. I just wasn’t sure what to do with them and I knew the kids would fight me no matter what. You know what kids? Sometimes its not about you. This recipe was so scrumptious my husband declared “are you blogging this? You need to.”
Sometimes we do breakfast for dinner and it’s frozen pancakes and microwaved turkey bacon. These are days that were crazy or we literally have no food. Sometimes this is weekend nights. This frittata is not that version of breakfast for dinner. Have you ever seen the movie Morning Glory? Rachel McAdams? I say “Frittata” like Harrison Ford does in that movie. I can’t help myself.
Butternut squash soup is something I haven’t gotten into. It’s often flavored with curry or cumin which isn’t my favorite and it’s always lacking protein. It’s sort of like drinking very orange, healthy tea. It’s not a meal, it’s a drink that one eats with a spoon. Ain’t nobody got time for that (I say this fifteen times per day). This recipe needs “beefing up”.
I’m not a real blogger. I don’t even like the word blog. A real blogger would have made trial thanksgiving recipes weeks ago, perfected them, and shared them with the internet weeks before the shopping lists get made. With me you get green beans, the Monday before the holiday, and only because I bought some at Costco and had time to make them fancy for dinner (also, two pounds is a crap ton of green beans and we will be eating them all weekend).