easy recipes.

I was chatting with my sister yesterday {it’s her birthday today, Happy Birthday Paigey!!!} about all the recipes we need to put in 1 place digitally. My Sunday afternoon turned into typing out recipes in the AC.

Below are some of our {Richard & my!} current easy weeknight recipes + some “comfort food” casserole and chili recipes from my mom. I have a little notebook with a bunch from my mom but it’s so nice to be able to reference them electronically.

Without further ado, are some of my favorites. If you try any of these, enjoy!!!

Weeknight Recipes:

Lemon Pepper Salmon

8-10oz salmon filets – we like organic Scottish salmon
{I typically have 8oz and Richard has 10oz}
Extra Virgin olive oil
Jane’s Krazy Mixed-up Salt
Lemon Pepper seasoning

Preheat oven to 425 F. On a baking sheet {we line ours with foil for easier clean up}, coat filets in a little olive oil, sprinkle with Krazy salt and generously top with lemon pepper. Bake approximately 12-15 minutes until cooked through (sometimes needs a bit longer)

Serve with veggie, salad or our fav, Annie’s white cheddar Mac and cheese ☺

A couple other options:
Served over simple olive oil + Parmesan angel hair pasta + garlic sautéed spinach.
Served with 3 cheese tortellini {cook according to package directions} + tomato, mozzarella and basil.

Turkey Meatballs

1 Package (16oz) of 85% lean ground turkey
Breadcrumbs {approximately 1/2 cup to 1 cup}
Skim milk (approximately ¼ to ½ cup – eyeball it!)
1 egg
Garlic (I like to buy already minced garlic – add in as much or as little as you like!)
Italian seasoning to taste
Parmesan cheese {to taste, optional}
Extra Virgin olive oil

Mix together all ingredients in a mixing bowl to the desired consistency (not too runny or too dry depending on the amount of breadcrumbs you use) and make into desired size meatballs.

Heat small amount of olive oil in skillet (I typically just eyeball it, you don’t want to use too much) and brown meatballs on all sides for approximately 1-2 minutes each.

Bake at 375 F for approximately 15-20 minutes until no longer pink on the inside.

Serve with choice of sauce (we typically do marinara or vodka sauce) and noodles + salad or over can serve over rice + a veggie.

Comfort food / casseroles:

Tuna casserole

8 oz large shell noodles
1 can cream of mushroom soup
1/2 cup light mayo
1/4 cup white cooking wine {in the vinegar section at the grocery}
1 large can {12 oz} tuna in water
1 cup shredded Swiss cheese
French’s French fried onions {or whatever brand is available}

Cook noodles according to package, in a separate bowl mix together all other ingredients {besides the fried onions}.

Mix together this mixture with the noodles. Bake at 350 F for 45 minutes. Add the fried onions for last 10-15 minutes.

Serve with peas & cinnamon applesauce.

Chicken and Wild Rice casserole

1 Roasted Chicken {I usually shred a rotisserie chicken from the grocery but you can also poach your own chicken breast}
1 Box Original Uncle Ben’s Wild Rice
1 Can Campbell’s Cream of Chicken or Cream of Mushroom Soup {I prefer the mushroom!}
1 Cup Fat Free Half & Half {the original calls for whipping cream}
Parmesan cheese {optional}
Sautéed mushrooms {sauté in olive oil & garlic to put on top}

Cook wild rice according to package directions, place at the bottom of a casserole dish. Whisk together 1 cup fat free half/half & cream of chicken or mushroom soup.

Place shredded chicken on top of the wild rice. Pour soup mixture over chicken. Add sautéed mushrooms on top if desired.

Bake uncovered at 350 for 45 minutes. Add Parmesan for the last 15 minutes. Serve with salad, bread & side veggie of choice.

White Chicken Chili

8 oz block Monterey Jack cheese
8 oz block Monterey Jack with peppers (you can use shredded if they have it)
2 cans un-drained Great Northern beans
2 regular sized jars {15oz} of salsa {I use medium}
*cooked chicken breast
1 can of water

*The amount of chicken is up to you – I shred 1 full rotisserie chicken that I buy already cooked from the grocery.

Break up the cheese into small chunks, shred chicken into pieces of your desired size. Mix together cheese, beans, chicken, salsa and water.

Slow cook all day on low in a crock pot or all day in the oven on 200 F. If you don’t have all day you can cook it for 2 hours at 350 F in the oven. The longer it cooks the better it tastes.

Serve with tortilla chips.

Spaghetti Sauce

1 1/2 pounds ground beef
2 6oz cans tomato pasta
1 15oz can tomato sauce
1 14.5oz can stewed tomatoes – with or without Italian seasonings
1 T. Italian seasonings
1 T. Worcestershire Sauce
2 T. sugar
1 tsp salt, pepper to taste
1 cup water
Garlic powder to taste

Brown ground beef, drain fat. Mix all ingredients together and simmer for 30 minutes on stovetop. Finish cooking in the oven at 350 for 1 hour or simmer on low.

You can also cook in a crock pot on high for 3 hours or low all day.

Misc recipes:

Homemade Granola

Note: I’ve recently found it’s easier / cheaper to go to Whole Foods dried foods section and approximate the amount of nuts and coconut.

8 cups of old-fashioned rolled oats
8oz (1 bag) of chopped walnuts – approx. 1 ¾ cups
6oz (1 bag) of pecan pieces – approx.. 1 ½ cups
100g flaked almonds – approx.. ¾ cup
1 cup shredded coconut (sweetened or un-sweet)
1 cup brown super
½ cup honey (usually an entire container of honey)
¾ cup canola oil (or coconut or safflower oil)
½ tsp. salt
1 T. vanilla
cooking spray
*all nuts are to your own preference – you can choose whichever you prefer


Step 1: Pre-heat oven to 325 degrees Fahrenheit. Measure the oats, coconut, and nuts and put in a large mixing bowl and stir well.
Step 2: In medium saucepan heat the canola oil, brown sugar, honey and salt on medium stirring until the sugar dissolves. Then add the vanilla and stir well.
Step 3: Pour the sugar mixture over the oats and stir well until combined.
Step 4: Spray 2 cookie sheets with cooking spray then half the oat mixture between the two pans. Spread the oats out evenly. Bake for about 20 min. stirring at least twice while the granola bakes, it should be a golden brown color. Cool completely, then add the dried fruit if using and store in airtight container for up to 3 weeks.

Banana Bread

½ cup butter at room temperature
1 cup sugar
2 eggs 1 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup bananas {very ripe, mashed – approximately 3 bananas}
½ cup sour cream
1 tsp vanilla

Preheat oven to 350 F. Cream butter, sugar and eggs together. Combine dry ingredients in a separate bowl. Blend dry mix with the cream mixture. Add bananas, sour cream, vanilla and stir well. Spoon into greased 9x5x3 loaf pan.

Bake 1 hour at 350 F

Have a good one 🙂 xx

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