It’s December and I find myself wishing there were just a few more hours each day. There is just so much to do…I mean, magic to make happen.
I also find myself totally struggling with what to cook for dinner, especially during this time of year when time is precious, but I can’t order takeout again.
I know I am not alone in these feelings, so I reached out to my fellow EVM mamas and we put together some quick, easy recipes to share:
Shredded Chicken Tacos (My personal favorite because #slowcooker)
-6 frozen chicken breasts
-16 oz Pace Picante Sauce
-1 can of black beans
-Diced jalapeno (for some extra spice)
Throw it all in the slow cooker on low for 6-8 hours. Shred and strain any excess liquid. Pair with your preference of tortillas and favorite taco toppings. Is also great on top of nachos or as burrito bowls.
Veggie Sheet Pan Dinner (Submitted by Kira Henning)
-Chicken sausage (kids love Trader Joe’s Sweet Apple Chicken Sausage)
-Red Bell Pepper
-Everything but the Bagel Seasoning
Preheat oven to 400 degrees F. Prep and cut veggies, quarter the potatoes, toss with olive oil and seasoning. Line a baking sheet with parchment paper. Spread out vegetables evenly on the pan. Pop in the oven until potatoes start to brown and veggies soften (approx 25-30) mins. While that’s cooking, slice the chicken sausage and add to the pan in the oven for the last 5-10 mins of cooking. Serve with more seasoning and mustard of your choice.
Sriracha Meatballs (Submitted by Erika Mahoney)
-1lb ground turkey
-1 tbsp honey
-½ tsp soy sauce
-½ cup Sriracha sauce
Preheat oven to 375 degrees. Mix all ingredients together and form into meatballs. Place on a cookie sheet and cook for 20 minutes in oven. Can be served with brown rice and veggies.
Rotisserie Chicken and Salad (Submitted by Cara Lespron)
-Bag of salad
Strip chicken, toss salad. If the littles won’t eat the salad, you can substitute with fruit. Grab some Hawaiian Rolls if you’re feeling fancy. (Doesn’t get much easier than that…)