food

FAVORITE HALF BAKED HARVEST MEALS + A FEW TIPS

I used to meal plan a ton when our kids were smaller but as they’ve gotten older and our schedules have become more involved, I’ve found I have less and less time to dedicate to sitting down to meal plan. Now, I realize that doesn’t make total sense since it seems as though the planning would make for less confusion in our schedule during the week and it seems like a bit of a catch-22 but I just…can’t…even…right…now.

Enter in Half Baked Harvest to save all of our days. Her recipes tend to make my weeknight meal planning not only a little easier to bear but fun, even.

Since we’re moving into fall, I thought it’d be helpful to share some of my favorite fall (and honestly, any time) recipes that I’ve pinned and tried that have become hits in our own home.


THAI CHICKEN MEATBALL KHAO SOI

Not much to say about this. This is my number one favorite soup to make and I’m completely obsessed with Thai food. Always. Disclaimer: this one takes me even less time as I sub out the meatballs for the Argentinian Fresh Frozen shrimp from Trader Joe’s (if you haven’t used it ina recipe, do it now) and also add some pre-cooked chicken. It’s just the right kind of spice and an opportunity LOAD the cilantro on as well as tons of green and red onions. Hands down, this one is sure to be a fave in your house as well and the best part is that it’s gluten and dairy free!

SWEET POTATO LENTIL SOUP WITH RICE

Another dairy-free fave, this sweet potato lentil soup with rice recipe feels like a bowl of soul-filled goodness. I always loved chicken and rice and thought that this one would have to compete with that the first time I tried it but I didn’t miss the chicken one bit. I love any recipe or meal that I can make and eat that won’t make me feel guilty after. This one leaves you feeling full but light and if you’re really feeling good, you can make the naan that accompanies the recipe or just buy some from your local market. No extra points for homemade bread but if it’s your thing, do it! Then, send me some.

APPLE AND KALE SALAD

Another light fare fave, this apple and kale salad is an EASY meal that was surprisingly a crowd pleaser. The tartness of the apples with the salty flavors f the bacon and crunchy texture of the kale and the seeds come together to make a party in your mouth and I am totally here for it. I love it as a weeknight meal but also love it as a lunch or on-the-go meal. This one’s a keeper, for sure.


CREAMY WILD RICE CHICKEN SOUP

Ya’ll. This is even better in person which is hard to believe considering how absolutely amazing it look here . If you’re looking for light and healthy this meal probably isn’t it since it’s filled with lots butter and heavy cream but you will not be sorry for making this soup at least a few times a month during the fall/winter season.

Those are just a few of my favorites for rotation during this season.
Where are some of your favorite places to find quick + easy meals for your family? Leave ‘em in the comments below!

mealtips.png

FOR MORE OF MY FAVES + IDEAS FOR MORE EASY WEEKNIGHT MEALS CHECK OUT MY PINTEREST BOARD HERE.

 

SHOP MY KITCHEN + HOSTING FAVES

FROM THE KITCHEN: SHEET PAN OLIVE BAR CHICKEN from THE MODERN PROPER

With all the busyness that the fall season brings, I am always looking for ways to cut corners but not taste. This recipe from The Modern Proper 100% delivers in every way and I HAD to share it with you guys. It’s officially my new favorite.

Just take a gander…

Photography | The Modern Proper

Photography | The Modern Proper

See what I mean, guys? You need this one in your life, trust me. From here on out this dish will be in heavy rotation around our home. So, without further ado, here’s what you’ll need to do:

Sheet Pan Olive Bar Chicken

Serves 6

Ingredients

8-10 fingerling potatoes cut in half

2 tbsp olive oil

1 tsp salt, divided

2 lbs boneless, skinless chicken thighs1lemon, sliced

1 small red onion, cut lengthwise into 8 wedges

1 lb olive bar offerings (peppers, olives, roasted garlic, marinated artichoke hearts etc.)

½ tsp pepper

1 tsp onion powder

Method

Heat oven to 375° F.

Spread the potatoes onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and ½ teaspoon sea salt. Toss to coat. Roast in the oven for 15 minutes.

When the potatoes have been roasting for 15 minutes, remove them from the oven. Add everything else (including the remaining olive oil and salt) to the pan with the potatoes, using a spatula to toss it all together. Spread the ingredients out evenly and roast for 35 minutes longer until the chicken is cooked through.

Photography | The Modern Proper

Photography | The Modern Proper

If you give this one a try, come back and let me know. Even better, stop over with the food gurus over at The Modern Proper and give them a big ‘ol thumbs up!