Running out of ideas on what to cook for dinner every night? I’m right there with you! My aunt sent me this website called the Kitchn and it has lots of great options. These are 5 recipes that caught my eye and will be giving them a try!
Turkey Sausage, Green Beans & Brussel Sprouts Foil Packets
We tried making these foil packets for the first time last night and they were a HIT. The original recipes uses smoked sausage and potatoes but I subbed it with turkey sausage and brussel sprouts. What’s great about the foil packets is that you make them each individually so you can really customize each one however you want to. For example, Fynn and Zander thought the cajun was a little spicy but since they’re separate packets, I can easily make theirs with a little less seasoning next time!
| Prep Time | 10 minutes |
| Cook Time | 20-25 minutes |
| Servings |
servings
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Ingredients
- 12 ounces smoked sausage I subbed with turkey sausage
- 1 1/2 pounds baby Yukon gold potatoes I subbed with brussel sprouts
- 8 ounces green beans trimmed and halved
- 1 tablespoon Cajun seasoning
- 2 tablespoons unsalted butter melted and cooled
Ingredients
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Instructions
- Heat an outdoor grill to medium-high heat. Prepare 4 (8x8-inch) sheets of heavy-duty aluminum foil and set aside.
- Place the sausages, baby potatoes (or brussel sprouts), and green beans in a large bowl. Add the Cajun seasoning and butter and toss to coat everything in the spicy, buttery goodness.
- Divide the potato (or brussel sprouts) and green bean mixture between the 4 pieces of foil. Fold each piece of foil up into a tight packet that is completely sealed — fold 2 opposing sides together and then crimp the edges closed.
- Place the packets on the grill. Cover and grill until the potatoes (or brussel sprouts) are tender, about 25 minutes. Use caution when opening the packets, as they are quite steamy.
Recipe Notes
Picture and recipe credits to: kitchn
Instant Pot Beef Stew
Instant Pot recipes are my fav because the prep time usually doesn’t take very long and the instant pot does all the work! This is a good, hearty recipe to fill an empty stomach.
| Prep Time | 5 minutes |
| Cook Time | 55-65 minutes |
| Servings |
servings
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Ingredients
- 1 medium yellow onion
- 2 cloves garlic
- 2 1/2 pounds boneless beef chuck
- 1 1/2 teaspoons kosher salt plus more as needed
- 1/2 teaspoon freshly ground black pepper plus more as needed
- 2 tablespoons vegetable oil divided
- 3 ounces medium carrots about 12total
- 3 ounces medium Yukon Gold potatoes about 12total
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3/4 cup frozen peas
- fresh parsley leaves for garnish (optional)
Ingredients
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Instructions
- Cut the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces.
- Season and sear the beef in two batches. Toss the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.
- Soften the aromatics. Add the onion and garlic to the cooker and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes. Meanwhile, cut the vegetables.
- Cut the vegetables. Peel 3 medium carrots and cut on a slight diagonal into 1 1/2-inch pieces. Quarter 3 medium Yukon Gold potatoes (you want about 1 1/2-inch chunks).
- Add the seasonings and liquid. Add 1 tablespoon tomato paste and 1 teaspoon dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1/2 cup beef broth and 2 tablespoons Worcestershire sauce and stir to combine, scraping up any browned bits.
- Add the vegetables and seared beef. Add the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.
- Cook on HIGH pressure for 25 minutes. Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.
- Natural release pressure for 10 minutes and make the cornstarch slurry. When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.
- Release the remaining pressure and thicken the sauce. Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in 3/4 cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.
- Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.
Recipe Notes
Picture and recipe credits to: kitchn
Crock Pot Sweet & Sour Chicken
| Prep Time | 5 minutes |
| Cook Time | 1-3 hours |
| Servings |
servings
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Ingredients
- 1/3 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 3 tablespoons cornstarch
- 2 pounds boneless skinless chicken thighs (6 to 8)
- 2 medium red or green bell peppers cored, seeded, and chopped
- 1 Large Onion chopped
Ingredients
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Instructions
- Place the brown sugar, vinegar, ketchup, and cornstarch in a 6-quart or larger slow cooker and whisk until the cornstarch is dissolved. Add the chicken, peppers, and onion and stir to combine.
- Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours.
Recipe Notes
Picture and recipe credits to: kitchn
Slow Cooker Ratatouille
For this recipe, I would also add a can of diced tomatoes and turkey sausage for more protein.
| Servings |
servings
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Ingredients
- 4 tablespoons olive oil divided, plus more for drizzling
- 2 medium yellow onions diced
- 1 pound eggplant
- 1 pound zucchini or summer squash
- 2 large red green, or yellow bell peppers (about 1 pound)
- 1 pound tomatoes I sub a can of diced tomatoes (it may need 2 cans)
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1/2 teaspoon fine salt plus more for seasoning
- 1/4 cup coarsely chopped fresh basil leaves
- turkey sausage optional if you want more protein
Ingredients
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Instructions
- Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally and adjusting the heat as needed, until completely softened and light golden-brown, about 30 minutes. Meanwhile, prepare the rest of the vegetables.
- Trim the eggplant and zucchini, cut into 1-inch cubes, and place in the insert of a 6-quart or larger slow cooker. Trim, core, and cut the bell peppers into 1-inch dice and add to the slow cooker. Core the tomatoes, cut into 1 1/2-inch dice, and add to the slow cooker. Finely chop the garlic and add to the slow cooker.
- When the onions are ready, add the tomato paste to the pan and stir to coat the onions. Transfer the onion mixture to the slow cooker. Add the remaining 2 tablespoons oil and 1/2 teaspoon salt. Stir to coat all the vegetables.
- Cover the slow cooker and cook until the vegetables are extremely tender, 4 hours on high or 5 to 6 hours on low. If you'd like to cook off some of the excess liquid in the slow cooker, cook uncovered for the last 30 minutes.
- Stir in the basil and taste for seasoning, adding more salt as needed. Drizzle with more olive oil before serving if desired.
Recipe Notes
Picture and recipe credits to: kitchn
Slow Cooker Shredded Balsamic Beef
| Prep Time | 2 minutes |
| Cook Time | 8 hours |
| Servings |
servings
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Ingredients
- 1/2 cup low-sodium beef or chicken broth
- 1/2 cup balsamic vinegar
- 2 tablespoons packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic smashed
- 1 beef chuck roast 3-pound
- kosher salt
- freshly ground black pepper
- Rolls for serving (optional)
Ingredients
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Instructions
- Place the broth, vinegar, sugar, Worcestershire, and garlic in a 6-quart or larger slow cooker and stir to combine. Generously season the beef all over with salt and pepper. Add to the slow cooker and spoon some of the sauce over top. Cover and cook on the LOW setting until the beef is knife tender, about 8 hours.
- Use two forks to shred the beef in the slow cooker, or transfer the beef to a rimmed baking sheet or cutting board to shred with 2 forks. Return the beef to the slow cooker and mix with the sauce.
Recipe Notes
Picture and recipe credits to: kitchn
For more recipe ideas, you can see all the ones our family loves – here. 🙂
xo, Jaime
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