On Our Plates: September 2020
Cover Image by: Our Salty Kitchen
A while back, I started sharing our weekly menu, but not every week was a fresh new menu. Some weeks we went back to the same old favorites. So in an effort to better organize the blog and make it as useful and resourceful for you, I am sharing the recipes we sourced and cooked each month. I hope to take some of the recipe sourcing work off your plate.
Full disclosure: I do not consider myself a chef nor do I feel particularly skilled in the kitchen. But I do my best to source mostly healthy, easy to make recipes that make enough for leftovers.
Image and recipe from Gimme Some Oven
We were looking for recipes that were a bit different than our usual Mexican flavored dishes, so when I saw this one and it was by my girl Ali from Gimme Some Oven I knew it had to be good. We love this, and it was so easy to cook. Plus, lentils are so good for you.
This made plenty for leftovers.
Image and recipe by Our Salty Kitchen
This was a bit labor intensive with all the chopping, but it makes so much and tastes so good. So it is worth the effort. And it is a nice break from chicken and ground turkey or beef. We don’t eat steak often, so it is great to add more options to our list.
We both think this would be great with water chestnuts as well, so if you see this on the blog again expect to see that addition. Brian wouldn’t stop raving about this one!
Image and recipe by 40 Aprons
We love, love, love this recipe. We make it regularly, and it makes so much that you are guaranteed to have leftovers for lunch tomorrow.
We’ve made this with beef, turkey, beyond beef, bison, you name it and it always delivers.
Image and recipe by Home With the Wileys
This recipe is amazing because it all goes in one pot and you don’t need to think too much about it. We will be making this again!
My husband took the leftovers for lunch and said that it was so good reheated.
Image and recipe by Our Salty Kitchen
anti-inflammatory turmeric chicken
We bake chicken with this recipe all the time and change up the veggies with regularity. The coconut oil and turmeric seasoning is so good
Image and recipe by Stuck on Sweet
We love this recipe. This chicken salad is so good. We cheat and get a rotisserie chicken to make this as quickly as possible.
We make this with avocado mayo to make it a bit healthier for us.
Image and recipe by Gimme Some Oven
We loved the convenience of the instant pot so much we had to use it again the next week.
This recipe is so easy and quick. The most labor intensive part is cooking the rice and assembling the filling, but the reward is plentiful. You get perfectly cooked and seasoned stuffed peppers.
This is a good change of pace from our normal go-to Mexican style dishes and I have a feeling it will end up on repeat in the future weeks.
Image and recipe by Gimme Some Oven
When I have an avocado that is about to go bad, I always make these brownies. You would never know they are vegan. They are so fudge-y and just absolutely delicious.
Image and recipe by Eat With Clarity
Vegan Sweet Potato & Black Bean Burrito Bowl
This was a good option for a bowl, however, I wasn’t the biggest fan of the sauce. If we make this again I’d like to find an alternate sauce.
Other than the sauce, every single thing in this recipe is stuff we love and know is good for us.
Image and recipe by Cookie and Kate
Would you be a millennial during a pandemic if you weren’t making banana bread.
This is my go to banana bread recipe even outside of a pandemic. It’s made with better for you ingredients and tastes delicious you wouldn’t even know.
what are your go-to recipes or food bloggers? tell me in the comments, so we can help grocery list making a little easier for everyone.
xx,
Linds
