Post # 1
I’m actually typing this recipe up for another poster, but I though it would be a fun idea for a thread. What recipes do you like that also keep your meat-and-potatoes guys coming back for more?
Here are mine. It really comes down to bacon+vegetables… seems to be a winning combo.
What kinds of fun recipes have your SO’s asked you to make again and again?
Since this is a pureed soup, you can experiment with adding other cooked veggies into the blender. Butternut squash has many health benefits, and it’s a relatively low calorie, but filling soup
- 1 large butternut squash, peeled and cubed into 2-inch pieces
- 2-4 oz cream cheese (the original recipe called for a whole block, way too much!!)
- Beef or chicken bouillon or broth. (I use low-sodium bouillon and add sea salt later)
- As much fresh, minced garlic as you like. We like a lotta garlic!
- bacon- cooked (1-2 strips should do the trick)
- Bring a big stockpot with 1-2 quarts of water to a boil (or broth) (water should just cover squash)
- Add squash, bouillon. Cover, venting slightly, until squash is very tender. You should be able to mash it easily with a spoon.
- Sautee onions in olive oil or butter until very tender, then add garlic and sautee until aromatic.
- Here, I split the squash into two batches. I prefer a more watery soup, and he likes his a bit cream-cheesier. In the next few steps, you’ll see how you can tweak it to your liking.
- Place squash and onions/garlic in blender/food processor. I have to do this in two batches b/c my blender is wimpy. Add in just enough water to help the squash move about. You can add more later if you want it thinner.
- Once squash is blended, start to add in 2 oz of cream cheese and keep it on the puree setting.
- Add bacon and puree, along with any other spices you like- crushed red pepper, black pepper, sea salt.
- Keep processing until smooth, and then taste test it. Then just add in anything you think it might be missing. Add a little concentrated beef broth for a more stout flavor. Go easy on the bacon though, the squash has such a mild, sweet flavor that it’s easy to cover it up.
Serve, and ask for a back rub after dinner 🙂
- Sautee 1/3 package of bacon, set aside and reserve most grease, leave a little in the pan
- Sautee onions and garlic in the grease.
- Cut fresh collard greens into strips- Don’t know how? Click here
- Sautee collard greens in oil and onions and garlic until just slightly darker green than the original color
- Boil 4 cups or so of water or broth in a stock pot. Dump the pan of greens and onions in. Use just enough water to cover, and turn to simmer, covered, for 1 hour or so. Longer for more tender greens.
Post # 3
Post # 4
Fi isn’t a pick eater at all, but this is a recipe we made together using all of our favorite things.
You take chicken breasts and cut them almost all the way in half, leaving a pocket. Fill the pocket with feta or goat cheese, a little bit of garlic, and any other spices or fillings. I like to put in either sundried tomatoes, or red pepper strips, or kalamata olive slices.
Wrap the chicken breasts closed in 2 bacon slices, then bake in a baking dish for 25-30 mins at 350 degrees, or until done. It’s fun because you can make a bunch of different stuffed breasts with anything you want, then bacon makes everything better 🙂
Post # 5
@GoldfishPie: YUM! I might have to make that this week, thanks!
Post # 6
Madras lentils + mac & cheese, the lentils are kind of like chili but presumably healthy for you, and we use and organic mac & cheese, so overall I declare it a healthy meal
Post # 7
This is my favorite cornbread recipe and Fiance loves it. I don’t usually have buttermilk around, so I add 2 T of lemon juice to the milk and stir.
Post # 8
Post # 9
my mom made this reciepe Darling Husband was convinced he hated squash… i have to make this at least once a week now.
1 cup of cheese
1 can of corn
2 tablespoons of butter
You put the butter onions in pot saute them then add the sliced squash (no need to peel)
put lid on and let simmer (no need to add water the squash creates water)
once that is almost done add can of corn and chopped tomatoes then top with cheese mix and there ya go. very easy! and delicious
Post # 10
I’m vegan but Darling Husband is not. He won’t eat my “weird” things (to him Kale, Quinoa, Chia seeds, etc are all super weird) so I do my best to cook up certain meals that he will eat without freaking him out.
The first Vegan meal I made for him was a version of the Taco Bell Crunchwrap Supreme (a favorite of his).
– Tortillas and Torilla chips, refried beans (vegan/vegetarian variety), taco seasoning mixed with Vegan sour cream, lettuce, salsa, and gucamole. You basically just combine everything into the tortilla and eat! It’s a super cheap, quick, easy, and healthy recipe! Buy the low carb tortillas and chips and you are looking at less than 300 calorie meal!
Post # 11
OK I have a gluten free yummy dessert recipe.
Black Bean brownies
19oz can of black beans drained and rinsed
1/3 cup of oil
1cup brown sugar
1/2 cup coco
1.5 tsp baking powder
Combine beans, eggs, vanilla, and oil. Puree until very smooth.
Sift all dry ingredients and mix with bean puree.
Pour into 8×8 pan and bake at 350 for about 30 minutes.
You can also add nuts or chocolate chips for something different.
Post # 12
I have TWO! They are kind of similar, I don’t have real recipes I just make it up as I go along. One is a Pinterest inspiration, and the other we made up.
The first one you take chicken breasts, season it heavily with a mix of garlic powder, chilli powder, salt, and pepper, and wrap it in thick cut bacon. You roll that entire thing in brown sugar and then bake at 400. The chicken cooks through, the bacon crisps, and the brown sugar melts to form this spicy, sweet kick ass sauce.
The second you take chicken and stuff it with pickled jalapenos and cubes of pepperjack cheese. You wrap that in bacon and bake it until cooked through and crispy. Then pour BBQ sauce all over it.
Delicious. I clearly enjoy bacon entirely too much.
Post # 13
These are all really good recipes, I’m excited to try some of them!
It wasn’t vegan, but I made a home-made turkey meat version of the TBell mexican pizza, I amazed myself with that one. I have no desire to go back to Taco Bell again!
Cayenne pepper tortilla, sauteed in pan until crisp (use a little olive oil if you need)
Turkey + Taco seasoning (I make my own)
Refried black beans
Taco Bell sauce packets, or whatever salsa you like
Taco seasoning- no salt
lemon pepper (no salt added)
Garlic powder (not garlic salt!)
Fresh ground cumin
Dash: crushed red pepper