I’m finally getting the hang of this whole “rotating meals” thing. For the longest time, I never liked making the same thing twice. Or if I did, months had to go by in between. I think I was afraid Keith might start getting sick of things? I’m weird, I know.
Anyway, now that we’re feeling pretty settled in our house and starting to fall into a routine, I’m starting to fall in love with some very specific recipes. These have somehow creeped into our monthly rotation.
I love them because a) they are quick and easy b) they are budget-friendly and c) they are DELISH.
1. Crockpot Salsa Chicken. Having a crockpot is seriously a godsend. I throw a bunch of stuff in it when I leave for work and come home to a fully prepared meal. It’s *almost* as good as if I had a personal chef 
I make my own adjustments to this — I don’t used canned cream-of-anything soup (because it’s not gluten free), so I make my own and add it. I also make my own taco seasoning, I just add ground cumin, chili powder (lots of it!), garlic and onion powder, salt and pepper.
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When I get home, I put a cup of rice in the rice cooker and cook up some frozen corn. If you really want to add bulk to this recipe, you could add a can of black beans and a can of corn for the last hour and let it heat through. You could use less chicken this way, and stretch your meal. Keith loved it, so I think it’s definitely something I’ll be making more often.
2. The best made-from-scratch-sauce in the world. I’m not kidding. Do yourself a favor and go and make this!
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This sauce was so good, I just wanted to stand over the stove and eat it straight out of the pot. Even Keith, who admittedly does not love Italian food, was commenting on how great our kitchen smelled! Neither of us are huge fans of stewed tomatoes, so I used my immersion blender to blend most of them up. I also left out the mushrooms because we aren’t mushroom lovers either, but I’m thinking about adding them next time and using the immersion blender to make them barely noticeable. I served it with gluten-free pasta and a garden salad. There was even enough leftover that I was able to freeze and will pull out on another busy “what are we going to have?” kind of a night!
3. I just call this next one “Ground Turkey Stir-Fry” but the technical name for it is “Szechuan Green Beans with Ground Turkey” . It is so fast and easy to make and super yummy!
We love ground turkey and I use it in place of ground beef all the time. I don’t measure out the ingredients, I just keeping adding until it tastes just right. We like food that has a bit of a “kick” to it! We also made this one night with chicken and it tasted amazing as well. I serve it with steamed brown rice for an extra bit of healthy
So yeah, I’m thinking that these three recipes are going to be around for awhile! Now if only I could find 23 more, my monthly menu would be complete
