8 Healthy and Easy Go-To Weeknight Meals
I love to cook. Like, really truly love it. I find pure joy in creating meals for myself and Zac, so I cook most nights of the week (at least three, sometimes four). I wouldn’t say I’m a “good cook”; it’s more like, I’m really good at following recipe directions and have a knack for picking recipes that are delicious. I never attempt to make one up from scratch. No way, no how. That said, there have been some fails along the way, wherein my instincts have forsaken me and the meal I chose is garbage… but it’s rare.
All this to say, I most definitely have an arsenal of go-to recipes for easy, healthy weeknight meals and want to share them with you guys so you have a reference point next time you see me making any of them! Any time a recipe hits well, Z and I say to “put it in rotation,” meaning it becomes one of our staples that we revisit every few weeks or so. These are eight recipes that’ve stood the test of time around here and are made on a pretty consistent basis.
These are incredibly easy to assemble, cook quickly, and are fucking delicious. I usually pair them with jasmine rice and broccoli, but it’s up to what sides you choose. Tip: Her recipe says to bake them anywhere from 20-25 minutes, and I always err on the side of caution because chicken cooks and dries out fast. I usually check them at 18 minutes and they’re perfect!
Another asian-inspired dish we love is Skinnytaste’s teriyaki salmon. Her recipe calls for broccoli and mini bell peppers; both times I’ve made it, I’ve only had broccoli on hand and it’s fab. The marinade is SO good, too. Tip: She suggests you let the salmon sit in the marinade for at least 10 minutes. I say, make it an hour. I usually serve this with jasmine rice or cauli rice if I’m feeling foolishly healthy.
Goat cheese. Avocado. Shallots. Kale. Chicken. This salad is so simple and so insanely good. Pia didn’t include measurements, so just feel it out. Also, I always forget to buy pumpkin seeds for crunch, but use crushed up pistachios and it’s great!
One of my friends turned me on to this recipe during the pandemic and holy shit. Not only is it incredibly simple, but the flavors are beyond. You look at the recipe and wouldn’t expect it, but the way the juice from the chicken thighs melds with the veggies is delightful. So easy, full of protein, and yummy AF!
Okay, I did y’all a solid with this one because it’s not available online—only in her cookbook. So I wrote it up so you have easy access to it because it’s that good. BIG TIP: The recipe calls for beef stock. Last time I made it, I couldn’t find beef stock at the store, so I got some roast beef bouillon base and made my own stock. HOLY FUCK. It turned up the deliciousness 18 levels.
These are legitimately the best fish tacos I’ve ever had. Zac lost his GD mind the first time I made them. They’re super simple, and the serrano slaw MAKES this dish. Just writing about it makes me drool. Follow this recipe closely and you’ll be floored and full.
This is the best taco meat I’ve ever made. One of my best friends found it and made it for us a few years ago, and I’ve been making it ever since. It’s just SO damn good and flavorful. You can make tacos with it, taco salads, what have you. SO good.
This recipe is an oldie but DAMN goodie. I wrote it up on my blog a few years ago. The dressing is ungodly.
These eight are what’s hot in the Goldmill kitchen at the moment, but I’m always trying to find new rotators. You can check out every recipe I’ve ever shared on my blog on the recipes page!
EMMAS(COOKING)THING
