Go-To Weeknight Recipes
A friend of mine recently asked her Facebook friends for advice on their go-to meals that everyone enjoyed, and I picked up some fantastic new recipes to try. As much as my family gets sick of eating the same things (except spaghetti with Italian sausage meat sauce), I tire of making the same things. We all get a little bored sometimes. I thought I would share some of my easy, go-to weeknight meals that are easy and are eaten without complaints. I’d love for you to share yours with us!!
Make the Slow-Cooker your new best friend! Dinner can be cooking before you leave the house in the morning! These fajitas are easy and delicious!
Crock Pot Fajitas
Have a fiesta without all of the work.
Ingredients
- 2 lb flank steak
- 1 small onion cut into long, thin pieces
- 1 bell pepper cut into long thin pieces
- 1 10 ounce can of Rotelle diced tomatoes
- 1 envelope of fajita seasoning mix
- flour or corn tortillas
- 1 15 ounce can of refried beans (heated), shredded cheese, chopped lettuce, diced tomatoes, salsa, and sour cream for optional garnish
Directions
- Place flank steak into slow cooker.
- Add onions and peppers.
- Pour can of Rotelle on top.
- Sprinkle fajita seasoning over contents of slow cooker.
- Cook on low for 7-8 hours.
- Cut steak into strips and serve in tortillas with garnish.
- Mexican rice makes a great side dish!
I love incorporating leftovers into new meals. It saves time and eliminates waste. This simple Lo Mein dish is a great way to use leftovers.
Easy Lo Mein
Use your leftovers for a quick, easy, and delicious meal .
Ingredients
- 8 ounces of linguini pasta
- 3/4 cup chicken broth
- 1/4 cup soy sauce
- 1 Tablespoon corn starch
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- vegetables of your choice – leftover, frozen, or fresh
- leftover chicken, beef, pork, or shrimp, cut into bite-sized pieces
Directions
- Cook pasta and drain.
- Mix chicken broth, soy sauce, and corn starch.
- Cook or heat vegetables in a large skillet over medium heat. Add meat.
- Pour broth mixture into skillet. Toss with pasta.
In keeping with using leftovers, I love making this soup a couple of days after making baked potatoes. I make extra and have them on hand. I also keep leftover cooked bacon in the freezer for meals like this. Try this Baked Potato Soup. It’s comfort food as awesome as getting a hug!
Baked Potato Soup
Baked Potato soup paired with a salad and some crusty French bread makes for a perfect weeknight meal
Ingredients
- 4 large potatoes, baked
- 2/3 cup butter
- 2/3 cup flour
- 6 cups milk
- salt and pepper to taste
- 4 green onions, chopped
- 1 cup sour cream or plain Greek yogurt
- 1 cup cooked and crumbled bacon (can substitute 1/2 cup bacon bits)
- 1 1/2 cups shredded cheddar cheese
Directions
- If potatoes haven’t already been cooked, pierce with fork and bake at 375 degrees for 1 hour, or until tender. Cut potatoes in half and scoop out insides. Chop potatoes and half of the skins (if desired). Set aside, and throw away unused skins.
- Melt butter in stock pot over medium heat. Slowly blend in flour with a whisk until well-blended and bubbly.
- Slowly add milk, whisking constantly to keep milk from scorching.
- When milk is very hot, reduce temperature to low. Add potatoes, peels, salt, and pepper.
- Whisk in green onions, sour cream (or plain Greek yogurt), and bacon.
- Add cheese a little at a time until it is melted.
- Serve with crusty French bread and salad.
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Nora and I are always looking for new ways to feed our families, so please share your recipes with us!
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