re: Easy, but good dinner recipes.

I sous vide chicken breast or thighs weekly and keep them in the freezer in the vac bag I cooked them in. I season it with only light salt, pepper, garlic powder, and a little MSG and these are ready to go additions for everything.

Pull it out, thaw, and add it to pasta, salad, taco, sandwich, casserole, brown/serve with veg. If you can do it with store bought rotisserie chicken you can do it with this...and it will be better because you know what you added prior to cooking and it will not be dry.

Chicken is standard fare in my house. I'm trying the same thing right now with a clearance stew-beef cut I located. I think it will be sucessful. Will report back.

Crockpot and sous vide are not fast, but they are hands off. I take advantage of those devices a ton on weekdays.

Chicken fajitas are easy and great for picky eaters. Just grill some chicken, sauté some peppers and onions, and put out tortillas and toppings so everyone can fix their own. With the tortillas below, they are also a great option for most diets.



I actually like these better than most non-homemade tortillas.

Render down 1 package of sausage and a pound of chicken. Slice a head of cabbage and an onion. Remove meat and add cabbage/onions- cook down in the sausage renderings until desired tenderness (I like a little bite with mine). Season with cajun seasoning, Worcestershire, whatever you want.

Okra & tomatoes with chicken & sausage over rice

Enchilada lasagna: instead of rolling the tortillas, stack them with filling in between, top with enchilada sauce and shredded cheese, bake until bubbly. Ready to bake in about 20 minutes if you have a rotisserie chicken or leftovers.

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Korean ground beef and rice bowls. While rice is cooking just brown some ground meat and throw some seasonings in (you can look up a recipe that works for you)

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Making this tonight, thanks!

So I made the Korean Beef last night. It was good not great. But using our really nice rice cooker, it was the simplest dinners I've made in a long while.

I don't think perhaps taking it a step up and marinating some thin cut sirloin (essentially bulgogi) and using that rather than the ground beef might elevate it while not creating much more work at all.

I probably make a stir-fry with tofu once every couple of weeks. Thinly slice some bell pepper, onions, cabbage, maybe mushrooms. Make a sauce with soy sauce, oyster sauce, rice wine vinegar, mirin, hot sauce, sesame oil. If you don’t like tofu, use chicken, pork or beef