The following recipes are recipes that are not my own creation, but that I have used/use regularly and love. I will notate things like if they freeze well or if I did something different at all. Just know that the original recipe is just as great, even if I adapted it slightly. I often change things to make it work for what I currently have on hand or for what we like/don’t like. Not because I don’t trust the person who wrote the recipe. 🙂
Meatballs by Stupid Easy Paleo — These have been a lifesaver. So often, meatball recipes include eggs, breadcrumbs, parmesan and loads of seasoning. Sure those ones taste great, but they’re a lot more work and money. This recipe here is simple, basic and delicious. Freeze them after they’re cooked and cooled and they reheat beautifully. I simply spread them across a plate or cutting board and freeze, then toss them in a zip top bag. Then I can pull out however many I need at any one time. I change up the seasoning from time to time and sometimes just use more beef in place of the pork. Always a winner!
Chicken Parmesan by Chef Savvy — This recipe is the bomb. I baked, instead of frying. I think I baked it at 400, but I don’t remember for how long. Next time I make it, I’ll update this. Just flip it after 10 minutes and then check it with a meat thermometer after a few more minutes until it’s done. To freeze these, I wrapped them individually (after cooked but before adding cheese and sauce) in foil then tossed them in a large zip top bag. I pull them out in the morning and they’re thawed by night. I just bake them at 400 for 10-15 minutes and they crisp right up and are still juicy. I then add the cheese and sauce to them. (Side note: Typically I use 1/2 jar of sauce for 2 servings. I just freeze the other half jar and thaw it next time I make this.)
Adobo Chicken Burgers by Food & Sunshine — I love these! They have such a good flavor and are good eaten right out of the refrigerator or heated up. I haven’t tried freezing them, but I’m sure they’d freeze well. Typically, I cook them in a skillet just until they’re golden on the outside, then I finish them off in the oven at 400 until the internal temperature is 165.
Chocolate Peanut Butter Chia Bars by My Sequined Life — These are to die for. I’ve made them twice now and can’t wait to make them again. They are very reminiscent of a Larabar and so easy to make. I typically double the recipe and I probably cut mine bigger than the recipe says to. No shame! Just be sure your dates truly are pitted dates. I grabbed the wrong ones by mistake once…yikes. One mistake I won’t make again.
Cheesy Broccoli Quinoa by Closet Cooking — I’ll be honest. I haven’t made this one yet. This one is my husband’s go to dinner dish when he needs to throw something together. It’s so simple, but so delicious. It’s one of those recipes that you can always keep the ingredients on hand and works great as a back up plan.