3 go-to dinner recipes for the girl doing it all
The dreamer-entrepreneur-super lady’s (psst, that’s you) requirements for dinner: tasty + easy + quick + leaves leftovers + somewhat healthy + doesn't require dirtying every dish in your kitchen.
It is finally starting to cool off in Texas (meanwhile it’s been snowing in Wyoming for 2 months already), which means it’s time to start busting out those slow-cooker recipes. Give us all the soups, chilies, stews, and pot roasts—but only give us the easy ones because, well, we are busy. Busy wearing a million hats and trying to take over the world. And we know you are too, we get it. But, girlfriend, you still have to eat.
The dreamer-entrepreneur-super lady’s (psst, that’s you) requirements for dinner: tasty + easy + quick + leaves leftovers + somewhat healthy + doesn't require dirtying every dish in your kitchen. That’s a pretty tall order, huh? Don’t worry, we’ve got you, sister! We are each sharing our very favorite go-to recipe that checks all those boxes.
So truthfully, my favorite winter recipe is pot roast that I make in the Crock-Pot using a store-bought sauce packet. And it is easy and lame as heck. It tastes like a million bucks and the only real work is mashing some potatoes (because if you cook potatoes and veggies with roast, everything loses its flavor). So here we go...
- Rump roast
- Campbell's Slow Cooker Sauce in Tavern Style Pot Roast
- 4 large Idaho or Russet potatoes
- 4 ounces cream cheese
- 4 tablespoons butter
- 1 teaspoons seasoning salt
- ½ teaspoon black pepper
- Six hours before I want dinner to be ready, I spray the bottom of my Crock-Pot with olive oil. Put the rump roast in, fat side down (or on the side). Then I slice open the Campbell's sauce packet and squeeze it over the top. Set the Crock-Pot to low and off I go.
- Then 45 minutes before I want to eat dinner, I peel and boil the 4 potatoes. They take about 40 minutes to soften. I then drain them, throw them in my stand mixer, and add in the cream cheese, butter, seasoning salt, and pepper. I mix that around on low until they're fluffy and smooth.
- Once the potatoes are done, I slice up the roast, nestle it on top of a giant pile of potatoes, and then ladle the extra sauce on top. It's seriously Julia Child status in terms of presentation and taste, and the work is about as minimal as it gets.
This is our family’s favorite chili recipe ever. It is super easy! Recently, I’ve started Sneaky Chef -ing it (i.e., adding make-ahead purees that I always have in the freezer) to really up the nutrition value but still keep it a one-pot meal.
1 pound lean ground turkey
2 cans (15-ounce) black beans
1 cup chopped white onion
1 can (15-ounce) tomato sauce
1 cup orange puree*
1 cup green puree*
1 can (15-ounce) diced + fire roasted tomatoes
1 can (6-ounce) tomato paste
1 tablespoon (heaping) minced garlic
1 tablespoon chili powder (I use half regular + half chipotle)
1 teaspoon kosher salt
½ teaspoon black pepper
Sliced green onion
Shredded cheddar cheese
Your favorite hot sauce
In an enameled Dutch oven, brown the ground turkey over moderate heat.
Add the remaining ingredients, stir and cover, simmer for 20 minutes.
Garnish with your favorite toppings and serve.
*If you want to skip the vegetable purees, you can just sub in another can of tomato sauce in their place.
When it's frigid cold outside Dad's chicken and dumplings is my one-and-only. It'll warm your bones and make you wiggle it's so dang good. Not to mention, it's so, freaking, simple. (Ain't no shame in my Bisquick dumpling game.)
There are no veggies in sight in this recipe, so I like to eat it with a salad or something steamed and green on the side, but no one's judging if we decide to go for two helpings of the good stuff instead.
Chicken & Dumplings
- 1 whole chicken, rinsed and skinned
- 1–2 tablespoons paprika
- 1 teaspoon red pepper flakes
- salt and black pepper, to taste
- ⅔ cup milk*
*I don't eat dairy, so I either use lactose-free milk or water.
- Place chicken in slow cooker.
- Add salt, pepper, paprika, and red pepper flakes.
- Fill with cold water until chicken is covered. Cover and cook on low for 8–10 hours.
- Carefully remove chicken, cut meat from the bones, and place back in slow cooker. Taste test and add salt and pepper to your liking. (I'm all about the black pepper!) Cover and set aside while you prepare the dumplings.
- Mix 2 cups Bisquick and ⅔ cup milk until soft dough forms. Drop dough by spoonfuls onto stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
- Scoop into your favorite bowl, cozy up, and enjoy!