If you’ve got school-aged children, Halloween can be a very hectic (and sugar-filled) day. Make sure that your kids have bellies filled with a good and healthy meal before they head out for an evening of trick-or-treating. We’ve pulled together a nice collection of easy, healthy meals that you’ll be happy to serve them. From slow cooker recipes, to casseroles to make earlier in the day, to skillet meals, you’re sure to find something new and delicious to try!
- Chicken & Black Bean Tacos from Simply Sugar & Gluten-Free
- Chicken Pot Pie (shown, top right)
- Chipotle Chicken Chili
- One-Pot Chicken with Beans and Rice from Simply Sugar & Gluten-Free
- Pulled Barbecue Chicken Sandwiches from Simply Sugar & Gluten-Free
- Shredded Chicken Tortilla Soup from Simply Sugar & Gluten-Free
- Slow Cooked Pulled Italian Chicken with Kale
- Thai Chicken Curry
Ever since I was a little girl I’ve been a big fan of tacos. They’re an easy week night meal, simple in flavor, and a complete cinch to whip up. Plus, they’re pretty much every kids dream of meal. Especially when they can add all the toppings themselves.
But lately, I haven’t been making tacos. I don’t know if it’s because I’ve been avoiding red meat, or if I’ve just been craving other Mexican inspired meals instead (like slow cooker chicken tacos or vegetable quinoa chili), but tacos kind of fell off my radar.
But then a few weeks ago I was given a couple of pounds of local, grass-fed ground beef. I was kind of at a loss at what to make since I hadn’t eaten red meat in quite a while. Our first meal, we opted for burgers, but I quickly realized I much prefer the taste of turkey burgers, so I promptly threw the rest of it in the freezer.
Then came a night last week where I was completely strapped for time, it was late, we were hungry, the fridge was almost bare, and we had no dinner plan. That ground beef was staring at me from the freezer. So I pulled it out and ground beef tacos immediately popped into my mind. I grabbed peppers, onions, and corn (practically the only veggies we had on hand), tossed them in the pan with the ground beef, and a few spices and in 15 minutes, we had dinner. I felt it was missing something, so to bulk the meal up a little bit (and to stretch it so we could have it for the next day’s lunch), I added some quinoa and called it a day.
We opted to skip the hard shell tacos this time around and instead stuck with a tried and true favorite, the lettuce wrap. And let me just say (for both me and my man), these quinoa taco lettuce wraps are glorious. They’re super simple, pretty much effortless (coming together in about 20 minutes), and taste spectacular. I was also thrilled to have enough to use on top of a salad for the next day for lunch (I added a little bit of salsa as you can see!).
One definition of “comfort food”, according to that ubiquitous (don’t you just love using big words sometimes) source of data, Wikipedia, is “food prepared traditionally that may have a nostalgic or sentimental appeal.”
My definition of comfort food, however, is:
- food that tastes great
- and doesn’t leave me (or my pants) feeling too uncomfortable after eating it.
A case in point.
I love ice cream. And in my teenage years, I worked in an ice cream parlor.
It was one of those ice cream shops where there were loads of great flavors and an amazing assortment of toppings (including cut up candy bars).
You can imagine what happened, right? The possibilities for
overeating unbridled gluttony were endless.
Well, due to adrenal fatigue, life threatening food allergies and autism in our household, those ice cream parlor days are over.
Keep reading for Adrienne’s Most Requested Recipe…