Yes, fish piccata. Quick and easy, crispy yet saucy. Even though we cook fish for dinner once a week, it remains, in my mind, some sort of large chore. Let’s cook some fish. It’s good for us and not a huge chore at all, I promise.
Tuna Pasta has been a staple meal at our house for probably the past ten years. Special thanks to my good friend Erin for introducing me to the magic that is Tuna Pasta. This recipe is a variation on the original (tuna, pasta, mayo, celery, green onions), and, truth be told, I tend to throw whatever I have laying around in the fridge in a tuna pasta. Green pepper? Going in. Carrots? Why not? Last week we had some Greek salads so it just made sense to put the leftover Greek ingredients into a tried and true tuna pasta. Here we go!
Southwest. Tex-mex. Whatever you want to call it, it’s always delicious. Migas, if you’ve never had it before, is an egg dish centered around corn tortillas. Perfect for those leftover corn tortillas that sit in the fridge for weeks after taco night. That’s what happens at my house anyway.
I know you need that super quick, no fuss, no work dinner once in awhile. Maybe even more than once in awhile. I got you. It’s not too pretty, but it’s pretty tasty.
This is my go-to vegetarian, cheap, and easy meal. It hits all these points while being nutritious and delicious. Also, my kids eat it without complaints and that’s always a win.
I know, I know, it’s a big claim. Just sit there. Keep reading. We’ve been making chicken fajitas for years and have tried many different recipes from simple and easy, to multi-step madness. This is the best and easiest recipe, by far. The marinated chicken comes out so flavorful and juicy, the peppers and onions come out perfectly cooked, wrap it in a tortilla and just try and tell me I’m wrong about them being the best in the world.
This recipe comes from my mother-in-law (hey Linda), who got it from her mother-in-law. Pretty cool. My husband swears that his mom made this once a week when he was growing up. We don’t make it that often, but it is one of my easy go-to weekday meals. You can make a little or a lot and it keeps well, even in the freezer.