Cooking For Our Family Of Six (Easy Winter Meals)
Today I’m sharing five easy winter meals with you!
Hey friends! Today I’m taking you along with me as I cook for our family of six. I’m a busy mama and I don’t really have time to meal plan. I like to purchase a lot of whole foods and have the right ingredients in my pantry so that I can whip up some delicious meals for our family. Today I’m sharing some easy winter meals with you!
I hope this gives you some ideas and inspiration. I always love getting meal ideas from other mamas, and hopefully this will be a help to you guys.
Table of Contents
- Chicken Tacos with Roasted Corn & Red Pepper Salsa
- Gluten-Free Patty Melts
- Pineapple Cream Cheesecake (with Coconut)
- Baked Penne with Creamy Tomato Sauce
- Venison Beef & Broccoli
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Chicken Tacos with Roasted Corn and Red Pepper Salsa
For this first meal, we are having tacos. I chopped up some lettuce and rinsed it, then chopped up some tomato. Instead of traditional beef tacos, I decided to do chicken tacos using chicken tenderloins I had thawing from the freezer.
Rather than just tomato, lettuce, and cheese, I wanted to make a corn salsa. I usually love corn and black bean salsa, but I didn’t have black beans, so I made a roasted corn and red pepper salsa. I roughly followed a recipe I found on Pinterest, and it turned out really delicious.
The recipe calls for a quick pickled red onion, then roasting chopped red pepper and corn in the oven. Once it came out, I mixed it with seasonings and the pickled red onion. It added the most wonderful flavor to our tacos.
I also made a sauce using sour cream, hot sauce, lime juice, honey, and spices. I like to do this when making fish, shrimp, or chicken tacos because it adds a different flavor.
For the chicken, I used cumin, chili powder, salt, pepper, garlic powder, and onion powder, then seared it in a cast iron skillet. I browned the tortillas and made some fresh guacamole as well. My husband said these were the best tacos he’d ever had, so I’ll definitely be making them again.
Chicken Tacos with Roasted Corn and Red Pepper Salsa
Ingredients
Chicken
- 1 lb Chicken Tenderloins
- 1 tbsp Olive Oil
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Roast Corn & Red Pepper Salsa
- 1.5 cups Corn (Fresh or Frozen)
- 2 tbsp Lime Juice
- 1 tsp Honey
- 1/2 tsp Salt
Sauce
- 1/2 cup Sour Cream
- 1 tbsp Hot Sauce
- 1 tsp Honey
- 1/4 tsp Cumin
- 1/4 tsp Chili Powder
For Serving
- 8 Small Tortillas (Corn or Flour)
- 1 cup Shredded Cheese
- 1 cup Shredded Lettuce
- 1 cup Diced Tomato
- 1 Guacamole
Instructions
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Prep the vegetables by chopping lettuce and tomato. Set aside.
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Roast the corn and pepper. Preheat oven to 425°F.Toss corn and diced red pepper with olive oil and salt.Spread on a baking sheet and roast 18–22 minutes, stirring once, until lightly charred.Remove from oven and let cool slightly.
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Quick-pickle the onion. In a small bowl, toss sliced red onion with lime juice, honey, and salt.Let sit 10 minutes, then stir into the roasted corn and red pepper to form the salsa.
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Cook the chicken. Pat chicken dry and toss with olive oil, cumin, chili powder, garlic powder, onion powder, salt, and pepper.Heat a cast iron skillet over medium-high heat.Sear chicken 3–4 minutes per side, until cooked through.Remove from pan and slice.
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Make the sauce. In a small bowl, whisk together sour cream, hot sauce, lime juice, honey, cumin, and chili powder.
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Warm the tortillas. Brown tortillas in a dry skillet or directly over a gas flame until warm and lightly charred.
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Assemble and serve. Fill tortillas with chicken, lettuce, tomato, shredded cheese, and roasted corn salsa.Drizzle with sauce and serve with guacamole.
Patty Melts on Gluten-Free Everything Bread
I baked gluten-free everything bread from frozen. While it baked, I sliced red onion thin and sautéed it in butter with salt. Once the bread was finished, I sliced it thin and made patty melts. This was such an easy and delicious meal.
Patty Melts on Gluten-Free Everything Bread
Ingredients
- 1 Loaf Gluten-Free Everything Bread Baked from frozen
- 1 Medium Red Onion Thinly Sliced
- 3 tbsp Salt Plus more to taste
- 1 lb Ground Beef
- 1/2 tsp Black Pepper
- 4 Slices Cheese Optional but traditional: Swiss or cheddar
Instructions
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Bake the bread. Bake gluten-free bread according to package directions from frozen.Let cool slightly, then slice into thick slices.
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Caramelize the onions. Melt 2 tablespoons butter in a skillet over medium-low heat.Add sliced onion and salt.Cook for 12–15 minutes, stirring occasionally, until soft and caramelized.Remove from skillet and set aside.
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Cook the patties. Form ground beef into 4 thin patties, slightly larger than the bread slices.Season both sides with salt and pepper.Cook in the same skillet over medium heat for 3–4 minutes per side, until cooked through.Remove patties and wipe skillet if needed.
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Assemble the patty melts. Butter one side of each bread slice. On the unbuttered side, layer: Cheese (if using), beef patty, caramelized onions, another slice of cheese. Top with a second slice of bread, buttered side out.
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Grill the sandwiches. Place sandwiches butter-side down in the skillet over medium-low heat.Cook 3–4 minutes per side, until golden, crisp, and cheese is melted.
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Serve. Slice in half and serve hot.
Pineapple Cream Cheesecake (with Coconut)
We were hosting a couple from our church, so I started by making dessert. This is my mom’s pineapple cream cheesecake. It’s an easy recipe and very moist.
It uses a whole can of crushed pineapple with the juice. I toasted coconut flakes and added them to the cake for a pineapple coconut flavor. The frosting is a classic cream cheese frosting with cream cheese, butter, and powdered sugar.
Pineapple Cream Cheesecake (with Coconut)
Ingredients
Cake
- 2 Large Eggs
- 2 cups Granulated Sugar
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 20 oz can Crushed Pineapple with juice
Cream Cheese Frosting
- 8 oz Cream Cheese softened
- 1/4 cup Unsalted Butter 1/2 stick softened
- 1 tsp Vanilla Extract
- 2 cups Powdered Sugar
Toasted Coconut Garnish
- 3/4 cups Sweetened Shredded Coconut toasted
Instructions
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Prep the pans. Preheat oven to 350°F.Grease and flour two 8-inch or 9-inch round cake pans. Line bottoms with parchment paper if desired.
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Make the cake batter. In a large bowl, mix eggs, sugar, flour, baking soda, and crushed pineapple with juice until fully combined. Divide batter evenly between prepared pans.
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Bake. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
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Make the frosting. Beat cream cheese and butter together until smooth. Add vanilla extract and mix well. Gradually add powdered sugar, beating until smooth and spreadable.
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Toast the coconut. Spread shredded coconut evenly on a baking sheet. Bake at 350°F for 5–8 minutes, stirring once, until lightly golden.Watch closely to prevent burning. Let cool completely.
Baked Penne with Creamy Tomato Sauce
For the main meal, I made baked penne with a classic tomato sauce. I sautéed onion with frozen basil in olive oil. I added ground beef, garlic, and seasonings, then tomato sauce and crushed tomatoes. I sweetened it with honey.
Baked Penne With Creamy Tomato Sauce
Ingredients
- 1 lb penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 lb ground beef
- 24 oz marinara or tomato sauce
- 1 14.5 oz can crushed tomatoes
- 2 tbsp fresh basil chopped (or 2 tsp dried)
- 1 tsp Italian seasoning
- 1 –2 tbsp honey to taste
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and black pepper to taste
Optional Add-Ins
- Red pepper flakes for heat
- Spinach or mushrooms for veggies
- Ricotta dollops for extra creaminess
Instructions
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Preheat oven to 375°F and grease a 9×13-inch baking dish.
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Cook pasta in salted water until al dente. Drain and set aside.
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Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic and basil and cook 30 seconds until fragrant.
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Brown beef: Add ground beef, breaking it up as it cooks. Season lightly with salt and pepper. Cook until browned, then drain excess grease if needed.
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Build the sauce: Stir in tomato sauce, crushed tomatoes, Italian seasoning, and honey. Simmer 8–10 minutes, stirring occasionally.
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Make it creamy: Reduce heat to low and stir in heavy cream and Parmesan cheese until smooth.
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Combine: Add cooked penne to the sauce and toss to coat evenly.
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Assemble: Transfer pasta to the prepared baking dish. Sprinkle evenly with mozzarella cheese.
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Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
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Rest & serve: Let rest 5 minutes before serving.
Venison Beef and Broccoli
For our final meal of these easy winter meals, I used venison steak sliced very thin. I seasoned it with garlic, coconut aminos, onion, and sesame oil.
I made a marinade with rice vinegar, sesame oil, coconut aminos, maple syrup, garlic, onion, and broth. I thawed frozen broccoli ahead of time.
I seared the meat quickly in a cast iron skillet, removed it, then added the sauce and cornstarch. Once thickened, I added the broccoli and then the meat back in. We served it over white rice, and everyone loved it.
Venison Beef and Broccoli
Ingredients
Meat & Vegetables
- 1 lb venison steak thinly sliced against the grain
- 3 cups frozen broccoli florets thawed and patted dry
- 2 cloves garlic minced
- ½ small onion thinly sliced
- 1 tbsp neutral oil avocado or olive oil, for searing
Marinade / Sauce
- ½ cup broth beef or chicken
- ¼ cup coconut aminos
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp cornstarch
For Serving
- 3 cups cooked white rice
Instructions
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Prepare the Venison
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Slice venison thinly against the grain. Lightly season with salt if desired and set aside.
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Make the Sauce
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In a bowl, whisk together broth, coconut aminos, sesame oil, rice vinegar, maple syrup, garlic, onion, and cornstarch until smooth. Set aside.
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Sear the Meat
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Heat oil in a cast iron skillet over medium-high heat.
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Add venison in a single layer and sear quickly (about 1–2 minutes per side) until just browned.
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Remove meat from skillet and set aside.
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Thicken the Sauce
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Reduce heat to medium. Pour sauce mixture into the skillet, scraping up any browned bits.
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Bring to a gentle boil and cook 2–3 minutes, stirring, until thickened.
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Add Broccoli
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Stir in thawed broccoli and cook 2–3 minutes until heated through and coated in sauce.
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Return the Meat
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Add venison back to the skillet and toss gently until just warmed through.
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Serve
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Spoon over warm white rice and serve immediately.
Thank you guys for coming along with me today as I made these easy winter meals. It was fun to show you what we’ve been cooking lately. I’d love to hear what you’re cooking this winter. Let me know in the comments below. See you next time. Bye-bye.
PIN IT FOR LATER
I was looking for the pineapple cake recipe, but didnt didn’t see completely cake recipe. Maybe I am looking in the wrong place?
Hello Julie! I have updated the ingredients for you! I hope this helps!
Thank you !
Andrea
It seems that I can’t print the recipe cards from this post, as I would like to make a couple of the meals. What am I doing wrong to get the full recipes?
I didn’t have exact measurements to turn into a recipe card so I just tried to loosely explain everything so you still had something to reference. I would think if it doesn’t print well due to ads, maybe you could copy and paste it into a word document to print? I hope this helps! I am sorry if it’s inconvenient at all.
Hi Andrea, I was wanting to make the pineapple cake for an upcoming baby shower, however, the ingredient quantities are not included in the recipe cards above. While the other recipes don’t necessarily require actual quantities, for baking it’s a necessity. Also, the size of pans used; oven temperature and baking times would also be helpful. Thanks so much!
Hello Irene! I have updated it for you, I am so sorry about that! It truly is delicious! I hope you enjoy it!
Your recipes printed so easily. It saves a lot of time of having to write them off. I’m trying the chicken recipe with the corn salsa and the deer meat recipe. In our area of Oklahoma, there are a lot of deer hunters and they bring us deer meat. It is nice to have another deer meat recipe. I enjoy watching your podcast and appreciate the emphasis on having a Christian, peaceful, comfortable home for your family.
I am so happy they printed well for you. We eat a lot of venison here too, so I am always looking for new recipes! I hope you enjoy them all!