One thing about Greg I never expected when we first started dating was his amazing skills in the kitchen! I remember he used to make us a basic egg scramble and smoothie in the mornings after a long night out and even something as simple as that was amazing. It only got better from there. Now, he cooks pretty much every night for us – all I have to say is what I’m feeling like that day and he will whip it up to be ready for when I arrive home from work or he will go for one of our go-to dinner meals. The best part, he really enjoys it!
The only challenging part is that Greg never works from a recipe, and he answers my meal questions very vaguely like:
“This was good, how long would I bake the chicken for?”
“Until it’s done, hehe.”
Meaning, it’s hard for me to replicate or share some of our meals with you! However, I am going to give it a shot. Rather than share tons of recipes, because I am not a talented food blogger – I’m going to share the breakdown of our Top 10 Go-To Dinner Meals (in no specific order).
Our Top 10 Go- TO Dinner Meals
- Chicken Stir Fry & Jasmine Rice: Pan fry the chicken in small chunks, add in a variety of veggies, we prefer broccoli, water chestnuts, cashews, and sauce of choice. We usually go with a the brand Kikkoman in teriyaki or sweet and sour (just check labels for the sodium content – they are crazy high so look out). Accompany with Jasmine rice.
- Breaded Chicken Parmesan & Spaghetti Squash: Pound out the chicken breast and bread it (flour, egg wash, panko seasoned bread crumbs). Pan fry for 5-6 minutes on each side. Move to a baking rack and bake for another 10 minutes or so at 350 degrees. Pull out, and top with a chunky marinara sauce (Greg home-makes that too) and fresh mozzarella slices, return to oven until cheese melts and chicken is done. Serve over baked spaghetti squash.
- Green Chile Chicken Enchiladas: These are my absolute favorite! Follow this recipe and tweak to your liking, we don’t use beans in our recipe. When we are feeling really lazy we will buy a rotisserie chicken and shred it for the filling – that makes this dish super easy to whip up. I use 0% Faye yogurt as sour cream for dipping.
- Baked Chicken & Sweet Potato Mash: Pound out the chicken so that it bakes evenly, smear the top with brown mustard and coat in parmesan cheese and panko bread crumbs. Set on baking rack, over a pan and bake for roughly 20 minutes at 350 degrees. Cut the sweet potato into small chunks and boil until soft. Drain and mash, add a little bit of milk and cinnamon for a creamier texture.
- Quesadilla Burgers: We use a 90-10% grass fed beef for our burgers (you can also use ground turkey, but I don’t think it tastes as good with this recipe). Slap them on the grill and melt pepper jack or colby jack cheese over the top. Use a pita pocket as the bun/quesadilla, lightly toasted. Top with avocado and pico/salsa to finish!
- Steak & Spinach Salad: Grill up a steak of your choice (I am a steak snob and can’t stray from a filet mignon). Accompany with my favorite salad: Baby Spinach, creamy balsamic, candied nuts of your choice (pecans/almonds/walnuts), goat cheese, sliced pears, and dried cherries or cranberries.
- InstaPot Burrito Bowls: Use an InstaPot or crock pot to cook your choice of chicken or pork. Shred it fine and lean. Serve over jasmine rice accompanied by all of your favorite burrito toppings! Lettuce, pico, salsa, sour cream, cheese, and guacamole are on our list.
- Buffalo Chicken Pizza (homemade): Buy a pizza skin (we usually go with a ball of wheat dough from Lunds & Byerly’s, ask the deli). Roll out dough into skins sized to your liking. Bake the skin at 425 degrees for 5-8 minutes. Pull out, spread buffalo chicken (we shred it using the InstaPot and soak in buffalo sauce). Cover in shredded cheese, and a little blue cheese. Return until cheese is melted. Use a dipping sauce of your choice (I mix low fat ranch with plain yogurt). Accompany with celery and carrots!
- Asian Turkey Meat Loaf & Green Beans: This is one of Greg’s “signature” dishes that I actually shared a recipe for – check it out! This dish is unique and healthy. Not your average meat loaf for sure – it has a little kick so eater beware.
- Parmesan Paprika Crusted Cod & Broccoli: Buy 1-2 cod filets. Mix up the topping (panko, shredded parmesan, smoked paprika and seasoning salt) and cover evenly across the fish on a pan. Bake at 375 degrees for 12-16 minutes depending on thickness of the fish. Accompany with steamed vegetable of your choice, we like broccoli with this meal.
There you have our top 10 dinner meals! If it was just me, I’d likely be describing my favorite type of cereal, prepping my eggs and toast and my pancake recipe -lol. Thank God for partners that fill our gaps, right?
Feel free to ask any questions about any of the meals above as I just gave a recipe overview – I’ll hunt down the master Chef Greg and get them answered.