6 Recipes To Make Your Family Love You In 30 Minutes Or Less (for busy weeknights!). These recipes are mostly from scratch, less processed and healthier for you and your fam!
Salmon and chick pea salad
Cook 2 cups of bulgur (you could also do quinoa or rice – or even small bite sized pasta). I boil 3 cups of water and add the 2 cups of bulgur to it and let it absorb. While that is cooking, add a can of wild caught salmon to a mixing bowl. Add one can of chick peas to the salmon – if you don’t have those, any beans at all will work. Chop up your desired veggies – I used 4 large shredded carrots, 1-2 cups of chopped tomatoes, a heart of romaine lettuce and a large handful of basil. Mix the salmon and the veggies and add your favorite salad dressing (about 1/4-1/2 cup). When the bulgur is cooked, add it to the salmon and veggies, mix again and enjoy! You can eat this hot or cold.
Mac and cheese
First, boil a one pound box of pasta until al dente. While the water is boiling, add ½ stick of butter to a pan, medium heat. Once it melts, add 1/3 cup of flour and cook into a paste for 1 minute. Add 2 cups of milk and 2 cups of broth (I like to use bone broth for health) and bring to a low simmer, stirring often. This will thicken up your sauce. To this sauce add salt (1/4 teaspoon), pepper (1 teaspoon) and paprika (2 teaspoons). I also like to add Adobo (1 teaspoon) but you don’t have to. Shred up 4-5 cups of cheddar cheese (I use sharp cheddar) and add half of the shredded cheese to the sauce and let melt. You can remove it from the heat. Once the pasta is ready, drain and add it to the cheese sauce. Put ½ of the cheese sauce covered pasta into a casserole dish, add 1 cup of cheese on top and repeat. You could also add breadcrumbs and butter to the top. Cook for 20 minutes at 350.
Pesto Pasta Sauce
I do about 4 cups of basil and I only use the leaves and try to keep the stems out. I add this to a food processor along with ½ cup of parmesan, salt and pepper, one clove of garlic – not too much. Then I add olive oil and pulse to get it to the consistency I want. Once this is done you can store it in a jar and sere it over hot pasta!
Chicken enchiladas
For this recipe you need about 2-3 cups of shredded chicken. I made my own in the slow cooker but you could also use a rotisserie chicken. For the sauce, heat 3 tablespoons of oil on medium heat, when hot add 3 tablespoons of flour, cook for one minute. Then add 2 cups of chicken broth (I used bone broth), ½ cup of tomato paste (mine was frozen)- if you don’t have tomato paste you could use tomato sauce (or even ketchup!). Then add paprika (2 teaspoons), chili powder (1 tablespoon) and cumin (1 teaspoons). Cook for a few minutes. In a casserole dish layer the enchiladas. You could also roll these but I find the layers faster. My layers are: tortilla, chicken, sauce and shredded cheese At the end, I top it with the remaining sauce and cheese. I think this has about 2-3 cups of cheese total. I bake for 20 minutes at 350.
Chicken and potato soup
I saute 1 chopped onion on medium heat in olive oil, then I add 4-5 chopped carrots, 2-4 chopped celery stalks and 3-4 cloves of minced garlic. I also add salt and pepper. Once the veggies are soft I add 10 cups of chicken broth (I use bone broth). I then add about 8 small cubed potatoes and boil for about 15 minutes until the potatoes are done. I also add about 1/2 tablespoon of paprika and 1 teaspoon of poultry seasoning. Add your shredded chicken (about 2-3 cups) and about 1/3 cup of half and half for creaminess!
Lentil stew
Chop and sauté your veggies in olive oil on medium heat. I use one large onion, about 5-6 chopped carrots and 2-4 ribs of celery. I add salt and pepper and I sometimes also add 3-5 cloves of chopped garlic. Once the veggies are soft, I add bone broth (about 10 cups), I also add a bag of lentils, which is about 2 pounds of dried lentils. I also add chili powder (1 tablespoon) and smoked paprika (2 teaspoons). I let this simmer for about 20 minutes until the lentils are soft and then I thrown in a bag of frozen veggies – that could be cauliflower, peas or broccoli. I like to add more olive oil at the end and serve!
Tacos
Make the taco meat seasoning first: In a small bowl mix 1 tablespoon chili powder, ½ teaspoon salt, 1 teaspoon ground black pepper, 2 teaspoons ground paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder and 2 teaspoons of cumin. You can omit any of these spices, but this is the mix I find works best. Brown 1 pound of meat, I use ground turkey but you can use any meat. When it’s cooked through, add the seasoning, plus ¾ c of water and simmer for 5 minutes. I spoon the meat mixture into crunchy taco shells and we also add toppings like lettuce, tomato, shredded cheese and avocados.
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6 Recipes To Make Your Family Love You In 30 Minutes Or Less (for busy weeknights!)
Here are the recipes!
Salmon and chick pea salad
Cook 2 cups of bulgur (you could also do quinoa or rice – or even small bite sized pasta). I boil 3 cups of water and add the 2 cups of bulgur to it and let it absorb. While that is cooking, add a can of (drained) wild caught salmon to a mixing bowl. Add one can of (drained) chick peas to the salmon – if you don’t have those, any beans at all will work. Chop up your desired veggies – I used 4 large shredded carrots, 1-2 cups of chopped tomatoes, a heart of romaine lettuce and a large handful of basil. Mix the salmon and the veggies and add your favorite salad dressing (about 1/4-1/2 cup). When the bulgur is cooked, add it to the salmon and veggies, mix again and enjoy! You can eat this hot or cold.
Mac and cheese
First, boil a one pound box of pasta until al dente. While the water is boiling, add ½ stick of butter to a pan, medium heat. Once it melts, add 1/3 cup of flour and cook into a paste for 1 minute. Add 2 cups of milk and 2 cups of broth (I like to use bone broth for health) and bring to a low simmer, stirring often. This will thicken up your sauce. To this sauce add salt (1/4 teaspoon), pepper (1 teaspoon) and paprika (2 teaspoons). I also like to add Adobo (1 teaspoon) but you don’t have to. Shred up 4-5 cups of cheddar cheese (I use sharp cheddar) and add half of the shredded cheese to the sauce and let melt. You can remove it from the heat. Once the pasta is ready, drain and add it to the cheese sauce. Put ½ of the cheese sauce covered pasta into a casserole dish, add 1 cup of cheese on top and repeat. You could also add breadcrumbs and butter to the top. Cook for 20 minutes at 350.
Pesto Pasta Sauce
I do about 4 cups of basil and I only use the leaves and try to keep the stems out. I add this to a food processor along with ½ cup of parmesan, salt and pepper, one clove of garlic – not too much. Then I add olive oil and pulse to get it to the consistency I want. Once this is done you can store it in a jar and sere it over hot pasta!
Chicken enchiladas
For this recipe you need about 2-3 cups of shredded chicken. I made my own in the slow cooker but you could also use a rotisserie chicken. For the sauce, heat 3 tablespoons of oil on medium heat, when hot add 3 tablespoons of flour, cook for one minute. Then add 2 cups of chicken broth (I used bone broth), ½ cup of tomato paste (mine was frozen)- if you don’t have tomato paste you could use tomato sauce, if you don’t have that, use ketchup. Then add paprika (2 teaspoons), chili powder (1 tablespoon) and cumin (1 teaspoons). Cook for a few minutes. In a casserole dish layer the enchiladas. You could also roll these but I find the layers faster. My layers are: tortilla, chicken, sauce and shredded cheese At the end, I top it with the remaining sauce and cheese. I think this has about 2-3 cups of cheese total. I bake for 20 minutes at 350.
Chicken and potato soup
I saute 1 chopped onion on medium heat in olive oil, then I add 4-5 chopped carrots, 2-4 chopped celery stalks and 3-4 cloves of minced garlic. I also add salt and pepper. Once the veggies are soft I add 10 cups of chicken broth (I use bone broth). I then add about 8 small cubed potatoes and boil for about 15 minutes until the potatoes are done. I also add about 1/2 tablespoon of paprika and 1 teaspoon of poultry seasoning. Add your shredded chicken (about 2-3 cups) and about 1/3 cup of half and half for creaminess!
Lentil stew
Chop and sauté your veggies in olive oil on medium heat. I use one large onion, about 5-6 chopped carrots and 2-4 ribs of celery. I add salt and pepper and I sometimes also add 3-5 cloves of chopped garlic. Once the veggies are soft, I add bone broth (about 10 cups), I also add a bag of lentils, which is about 2 pounds of dried lentils. I also add chili powder (1 tablespoon) and smoked paprika (2 teaspoons). I let this simmer for about 20 minutes until the lentils are soft and then I thrown in a bag of frozen veggies – that could be cauliflower, peas or broccoli. I like to add more olive oil at the end and serve!
Tacos
Make the taco meat seasoning first: In a small bowl mix 1 tablespoon chili powder, ½ teaspoon salt, 1 teaspoon ground black pepper, 2 teaspoons ground paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder and 2 teaspoons of cumin. You can omit any of these spices, but this is the mix I find works best. Brown 1 pound of meat, I use ground turkey but you can use any meat. When it’s cooked through, add the seasoning, plus ¾ c of water and simmer for 5 minutes. I spoon the meat mixture into crunchy taco shells and we also add toppings like lettuce, tomato, shredded cheese and avocados.
Thank you so much for this video!!!!
I have been looking for healthy from-scratch recipes, made with less processed foods. I will definitely make these and come back and leave a note as I am sure they will be wonderful!
I did have one question – are the chickpeas and salmon drained? It looks like they may have been – just thought I would ask…
I hope you will share more of your recipes and techniques in the future!
This is so helpful!
Thank you so much!!!
I love your cooking style! I appreciate that you cook using “made from scratch” recipes and avoid using processed foods👍👍👍
Wonderful ideas! I enjoyed this video. 😊❤
I love the lentil stew! I make lentil or bean stews regularly, as well. Sometimes I'll make it more like a salad (served warm or cold) by sauteeing all the veggies with the seasonings first, and cooking the lentils or beans to al dente and straining out most of the liquid. Once I toss together the veggies and legumes, I may add back just enough of the reserved liquid or olive oil to loosen up the mixture.
I look forward to making the lentil stew, enchiladas and salmon and chickpea salad. The idea of making a supply of shredded chicken to use in recipes is great, too. Thanks so much, I enjoyed this video!
Love these. You cook like i do. Enjoyed watching and getting some new ideas. ❤❤
This is a great part of simple living.
Wow, so much yumminess! Thank you for some great ideas. I’m going to try all of them! 😋❤
Thanks for these great recipe ideas! I planted some tomatoes this year, and I made some homemade marinara sauce by roasting tomatoes and cherry tomatoes and add another ingredients. Then I had a whole bunch of green tomatoes left and I decided to look online for a recipe ideas and I ended up making salsa Verde this last weekend. I don’t do canning so I did freeze these sauces that I made.
Thank you for this!
Thank you for sharing some of your recipes. ….. more of this would be great.😁
Some great ideas here, Taryn. Thanks!
Lentil stew: as done in Northern Europe, a bay leaf and one little clove add a nice pop of flavor to the essentially bland lentils (that way you can use less salt, too).
I’m pretty sure you could also freeze that basil pesto-like mixture. (if i’m wrong, someone please jump in & correct me❤
Hey Taryn, I really enjoyed watching this & I love the dact that you don't use processed ingredients, it reminded me of my intention to start using dried beans instead of canned ones 😊
Made the mac & cheese and it was FANTASTIC!!! THANK YOU SO MUCH! More cooking vids please!
thanks so much!
Great video gorgeous I would love to see you cook a turkey with your own recipe idea and also show how you carve it can you do this?
Gorgeous recipes! I love your one-pot method as it removes all the stress and saves on washing up! Thanks for listing all the recipe details…really appreciated. Canned wild caught salmon is so underrated ~ I use it regularly, especially when I make a spicey kedgeree, with garden peas or petit pois added for extra texture & sweetness. With your chicken & potato soup I might just add in a small can of sweetcorn at the end ~ love seeing those bright yellow kernels in a soup!