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What’s Cooking In My Kitchen

What’s Cooking In My Kitchen

Cozy Weeknight Dinner Inspiration

As February wraps up, we are still in a tundra here in Bend. Spring feels distant and I’m craving hearty, cozy comfort foods. This is a busy time of year for me, so dinners have to be FAST with minimal ingredients. Here’s what our family is currently devouring on regular rotation. Yes it's OK to repeat easy meals that you know your kids will actually eat!! 


Sundays: Soup Sunday

I like to make a double batch of soup that we can easily reheat for lunch. My go-to soups right now are Turkey Coconut Curry with rice noodles, Broccoli Chevre Soup (recipe in #runfasteatslow), Beef and Lentil Minestrone (recipe in #runfastcookfasteatslow), and Chicken Soup with Potatoes and Kale (I don’t follow a recipe but let me know if you need this recipe in your life and I’ll write it down!).  


Creamy Roasted Butternut and Red Lentil Soup. Grab the recipe here.
Photo by Tara @Kitchenbookshelf.


Mondays: Power Bowls

Rice or quinoa with roasted veggies and a protein make for an easy weeknight meal. I usually cook skinless chicken thighs and breasts in my Instant Pot with coconut milk and spices (easy to shred) or roast salmon, drizzled with olive oil, spice rub, salt (we always have a stash of wild salmon from Alaska in our freezer). In a pinch Monday Power Bowls are meatless and simple…topped with a fried egg, black beans and guacamole. When I have time on Sundays to meal prep, I’ll make a homemade sauce for bowls.


Vegan Power Bowl with Turmeric Coconut Curry Sauce and Tempeh. Recipe in Run Fast. Cook Fast. Eat Slow. 
Photo by Tara @Kitchenbookshelf.


Tuesdays: Pasta Night

I make my easy Bolognese sauce with pasta and/or zucchini or squash noodles nearly every week. Pasta is our kids’ favorite food. Turkey Trot Meatballs (recipe in Run Fast. Cook Fast. Eat Slow.) are a bit more time-consuming, but another dependable recipe that I know my kids will both eat.


Pesto Pasta with Sardines. Recipe in Run Fast. Cook Fast. Eat Slow. Photo by Alan Weiner. 


Wednesdays: Leftovers!!

We repurpose leftovers in creative ways frequently. Usually that means some type of bowl topped with an assortment of whatever needs to be finished. To mix things up, I’ll add a refreshing salad and sweet potato fries (my 5 year old’s favorite side dish).


Thursdays: Salmon or...

I try to incorporate wild fish into our diet once a week, so if we haven’t had salmon yet, my go-to is Miso Butter Salmon (recipe in Run Fast. Cook Fast. Eat Slow). Find my other fave fish recipes in Run Fast. Eat Slow including Fish en Papillote and Fish Tacos. Both are super simple and can be made with less expensive white fish like cod. I’ve also been on a kick of making Quinoa Pilafs/Warm Quinoa Salads, which are loaded with veggies…stay tuned for a recipe! We also regularly roast a tray of Cauliflower and Potatoes, an easy winter side dish (recipe in RFCFES). 


Fridays: Sourdough + Salads 

We get a fresh sourdough bread delivery from my favorite baker every Friday afternoon, so dinner revolves around this beautiful loaf. Think hearty salads with slices of fresh bread slathered with Kerrygold butter and flaky salt (yum!) or dunked in olive oil. A super simple, yet heartwarming meal to wrap up a busy work week. 


Roasted Veggies with Poached Eggs, Pesto and Sourdough. Grab the recipe here.
Photo by Tara @Kitchenbookshelf.

Saturdays: Varies 

Varies: date night, takeout, or a fancier meal shared with friends. Or after a ski day with the kids: Breakfast for Dinner with recipes from #RiseandRun. When the weather is bad and we are in the mood for a PJ party, you can’t really beat waffles (and breakfast sausage or bacon…don’t judge!) for dinner! My kids also frequently request Meme’s Crepes, the perfect dinner for movie night.


There you go, nothing fancy, nothing too time-consuming, just delicious nourishment on repeat. 

Black Bean Quinoa Pilaf, Recipe in Rise & Run. Photo by Erin Scott. 


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