Current Recipe Rotation

I love finding new recipes–from bloggers, from Pinterest, from friends, from my Mama–and when I stumble upon a keeper I tend to make it every month or two. So I thought I’d throw together a list of my favorite recipes that I have cooked quite often the past year. When I can (or when meat is on sale), I try to double the recipe and freeze a batch or take some to a friend who has a new baby or is dealing with sickness. Some recipes are mine that I continue to tweak, and others are recipes that I go back to time and time again.

As this list will reflect, I love all-in-one meals. Most of the time, I prep dinner first thing in the morning or during Scarlett’s morning nap. Because as we mamas know, it’s all downhill from there 🙂


1. Crockpot Carne Guisada: The ingredient list seems so simple but the flavor is spot on. Our favorite way to eat it is atop a baked sweet potato and garnished with cheese and avocado.

2. Shepherd’s Pie: I have a five year old recipe on the blog that I need to update. Every time I make this it’s always a little different, depending on what I have on hand. Typically, the base is ground beef with diced carrots and onions, while the top is mashed russet potatoes, mashed sweet potatoes or mashed cauliflower.

3. Chicken Quinoa and Broccoli Casserole: I have made several versions of this recipe, but the best used rotisserie chicken (including dark meat) that ensured the meat stayed tender. I sub out regular flour with gluten free and do not add any extra water at the end as one step advises.

4. Crockpot Beef Bourguignon: This recipe takes quite a bit of prep work and has to cook for 10-11 hours in the crockpot, but it is worth every bit of effort.


5. Buffalo Chicken Soup: Another all-in-one meal with tons of veggies and the option of paleo or primal.

6. Sweet Potato-Topped Chicken Pot Pie: As a southern girl, casseroles will always be in my rotation. This recipe is perfect paired with homemade cranberry sauce. It’s also a great option for using up leftover turkey after Thanksgiving.

7. Chili: I alternate between Texas Chili, David’s Famous ChiliSmoky Bacon Chili (with only half the amount of cayenne) or whatever chili (beef or venison) the Hubby has concocted.

8. Butternut Squash Soup: Some days, I skip the protein and load this soup up with avocado and cheese. Other days I sprinkle rotisserie chicken on top. I make three or four batches every fall.


9. Sauted Fish and Roasted Veggies: I stock my freezer full of white pangusus from Trader Joe’s when I can squeeze in a visit. This fish makes for an easy last-minute meal when I can’t prep something in the morning. If I don’t have time to roast veggies, I’ll throw together a big salad on the side.

10. Crockpot Jambalaya: Another crockpot favorite with some kick that even my boys love. Instead of traditional rice, this recipe uses quinoa.

11. Cheeseburger Soup: I skip the hamburger bun toppings and sub flour with tapioca flour or gluten-free flour. This recipe is so good an easy, and it’s a little different each time I make it since I no longer refer to the recipe. But it’s a cheap all-in-one meal that freezes and reheats well.

12. Mega Salads: There is no such thing as too many salad toppings. If the salad is my meal, I’ll top it with a protein such as smoked chicken, rotisserie chicken, pulled pork or fish or steak if we have leftovers (which is rare). I always have some sort of fruit on my salads, typically whatever is in season: strawberries, grapes, apples, tangerines, oranges, pears, dried cherries. And a salad isn’t a salad without avocado and feta (my preferred salad cheese). I also sprinkle with hemp seeds and always include some kind of nut, typically roasted or honey-roasted pecans or toasted almond slivers.


What are your go-to recipes? Any crockpot favorites? I would love to add some more to my rotation!