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From early October through April, there is almost always a pot of chicken soup in my fridge. I always start it the same way, with a mirepoix of celery, carrot and onion. The recipe varies dependent upon what veggies and which shape noodles I add into the mix. Sometimes I prepare it without the tomato sauce. This is an incredibly flexible recipe. Sometimes I just call it my “Everything but the kitchen sink chicken soup!”

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Get out your biggest soup pot, your cutting board and all the vegetables in the fridge. I use one large onion, one half a stalk of celery (chopped up it equals about 1 cup) and an equal amount of chopped carrots.

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I loooove Indian food.  In fact, I think chicken tikka masala is right up there with Chicago deep dish pizza on my list of favorite foods.  If you know me at all, you’re wondering why I’m posting about recipes, aren’t you?  Yeah, I’m not a cook.  Since I got laid off, I’ve started cooking a little bit, and I at least help when hubs cooks.

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Okay, so here’s a glorious recipe we got from friends (I’m sure they found it somewhere, but I’m afraid I don’t know where):

1 cup yogurt
1 tbsp lemon juice
4 tsp ground cumin
4 tsp ground garam masala
2 tsp cayenne pepper
2 tsp ground black pepper
1 tbsp minced fresh ginger
3 boneless, skinless chicken breasts
1 tbsp butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp paprika
8 oz canned tomato sauce
1 cup heavy cream
2 tsp cinnamon
1/4 cup chopped fresh cilantro

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Practically the easiest chicken ever. You’re going to have a tough time with this one if you need an exact recipe though, since I just gathered the ingredients together in quantities I judged appropriate for the amount of chicken I was using.

You will need:

Flour
Quick oats
Egg white
Olive oil
Rosemary
Basil

That Mom bought me some potted plants so I was able to use fresh rosemary and basil, which I definitely recommend doing.

I snipped off some leaves, threw them all in a bowl, and chopped them up with my scissors.

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I stumbled onto this dish the year before last and have happily made it at least a half a dozen times since! Mr. D absolutely loves it (he hates peas so that is saying something!) and it’s a snap (no pun intended) to throw together.

The backstory: I was at the gym (climbing the endless stairway to nowhere) during my lunch time and Giada DeLaurentiis dazzled me with her Salmon with Pea Puree in Lemon Brodetto. On my way home from the gym (in my workout clothes!) I stopped at Dean and Deluca to pick up the few simple ingredients I needed. I proceeded to prepare Salmon with pea puree in lemon broth for dinner that night. I omit the mint Giada suggests in the pea puree -but other than that- this is salmon how she would do it!

Ingredients for the Lemon Broth:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth

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Thanks for the suggestions on last week’s post about easy weeknight dinners. So many options – I don’t know where to begin! I’ve looked around at Pioneer Woman’s Tasty Kitchen and I follow Annie’s Eats. I’ve bookmarked a few of Annie’s recipes, and I’m finally going to make one this week. Oddly enough, a good friend of ours from college recently moved here and has a ton of back issues of Cooking Light. She loaned me an issue this weekend from last summer featuring tons of tomato recipes (tomatoes are my absolute favorite). She and I are looking forward to swapping magazines back and forth. I’m excited to put these new-to-me sources to use.

I thought I would share my weekly meal plans occasionally, starting with this week. I’m hoping this will help me follow through with cooking a meal every night and not copping out and making a frozen pizza!

MONDAY
Garlic-Marinated Chicken Cutlets with Grilled Potatoes and Asparagus from Everyday Food: Great Food Fast, page 116

TUESDAY
Weekly Dinner with K+J
Ever since our close friends from college moved in around the block, we have dinner together every Tuesday or Wednesday, swapping houses every week.

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I will fully admit that I love to eat out. With the plethora of fantastic restaurants in Las Vegas, I could eat out every night. We don’t of course because of the expense, and Nick prefers eating at home. I do enjoy cooking and learning new recipes and techniques, but most days I don’t have the energy for it after a long day of work, so I take the easy way out. In attempt to change my ways, I’ve decided to start planning out our meals weekly again.

Last year before wedding and moving madness took over our lives, I freelanced exclusively and enjoyed planning a weekly meal plan. Nick and I would grocery shopping for the majority of our meals on Sunday before or after mass and I’d pick up perishable (or forgotten) items every other day or so. I used the What to Eat notepad from KnockKnockthat I purchased from Anthropologie for a while, and I’ll be breaking it out again.

Image from KnockKnock

To keep myself interested in cooking, I like trying a new recipe or two each week. Weeknight dinners have to be quick, easy, and somewhat healthy. My current sources for recipes that meet these requirements are:

• Everyday Food and the Everyday Food editors’ blog, Dinner Tonight
• The Pioneer Woman Cooks (Okay, I’ll admit not always healthy, but almost always easy – I love Ree’s photos that show every detail, leaving no room for error!)
• Back issues of Every Day with Rachael Ray (I am somewhat over these. I have my go-to recipes, but after a while all of the recipes seem to be the same. I’ve stopped buying this magazine because of that.)
• Better Homes and Gardens (The quick, easy meals section is great.)

On the weekends, I enjoy busting out my Martha Stewart cookbooks and creating a feast or making more complicated recipes from Smitten Kitchen and other food blogs. While I like the blogs and/or magazines I currently use for weekly meal planning, I’m always searching for more sources so I have more recipes in my repertoire.

So now I want to know – what are you favorite resources for easy, delicious weeknight recipes?