Easy Everyday by Jessica Merchant, Reviewed

Jessica Merchant’s new cookbook, Easy Everyday, is like a breath of fresh air for anyone who loves good food but doesn’t want to spend forever in the kitchen. If you’re familiar with her “How Sweet Eats” blog, you already know Jessica’s vibe: quick, tasty meals that feel special without the fuss. This book, which dropped last week, is packed with 100 recipes that totally deliver on that promise, and I’m kind of obsessed.

 

Jessica gets it—dinners shouldn’t take longer than 30 to 45 minutes, and breakfast or lunch? Basically instant, unless it’s a lazy weekend brunch. Her secret sauce is meal prep, but not the boring kind where you’re eating the same thing all week. Nope, she’s all about variety and flexibility, so there’s something for everyone, no matter what you’re into or what your diet looks like.

What I love most is how she keeps prep time to around 10 minutes for so many of these dishes. Ten minutes! And yet, the results are straight-up amazing. Take her Weeknight Baked Penne with Spinach—it’s so cozy and flavorful, and using jarred marinara makes it come together crazy fast. Then there’s the Crab Salad Rolls, which are legit fancy enough for a dinner party but taste like something you’d get at a cute East Coast seafood spot. The fresh herbs? Game-changer. 

Oh, and don’t get me started on the Iced Blueberry Lattes. I’m a blueberry-and-coffee fanatic, and these blew my mind—such a fun, refreshing combo. Her Green Goddess Ranch dressing is another winner; it’s so herby and fresh, I want to put it on everything. For dessert, I tried the Chewy Caramel Pretzel Cookies, and let’s just say they didn’t last long. I’m already eyeing her Sour Cream Peach Cobbler for when peaches hit their peak this summer.

The book’s also got all these smart tips for meal planning, like Jessica’s 10-minute prep strategy that makes throwing together stuff like Crispy Baked Breakfast Quesadillas or Cilantro Lime Sheet Pan Fajitas a total breeze. Plus, the photos are gorgeous, and it just feels like Jessica’s chatting with you, cheering you on to make something yummy and get back to hanging with your people. I want to cook every single thing in here. Easy Everyday is one of those rare cookbooks that feels like it was written for real life, and I’m betting you’ll love it as much as I do. Grab a copy here, and get ready to make your weeknights way tastier. As an Amazon Associate I earn from qualifying purchases.

Chicken Burrito Bowls from Damn Delicious Meal Prep

If you are familiar with Chungah Rhee’s blog Damn Delicious, then you are well aware that this woman knows her food. Her first cookbook of the same name is one of the most used on my shelf. Her latest book, Damn Delicious Meal Prep, 115 Easy Recipes for Low-Calorie, High-Energy Living is just as good.

I have always liked the idea of meal prep, but never knew exactly how to get started. Oh sure, I’ve dabbled, but I didn’t have enough recipes to really go at it seriously. Now, I do. This book is the Bible of meal prep. An ample introduction will familiarize you with the process, a comprehensive shopping list will guide you as to exactly what to get, and then you will be off and running. Once you try this, it will change your life.

Every recipe that I have tried has been easy to prepare, satisfying, and delicious. The bonus is that meals are on hand when I want them, and good for me as well. Talk about a win, win!

The recipes run the gamut from snacks to smoothies, lunches and dinners, breakfasts, and even desserts.

My favorites have been the Thai Basil Chicken Balls, Vegetable Potstickers, Freezer Breakfast Croissant Sandwiches, Cheesy Chicken and Broccoli Rice Casserole, and the recipe that I am sharing with you today for Chicken Burrito Bowls. So grab your prep bowls and let’s go!

This was my first experience with ground chicken and it will not be my last. I couldn’t believe how good it was. There is something about the texture of the chicken, combined with the seasonings, that really makes you feel as if you are eating a decadent burrito. I replaced the plain rice for my Cilantro Lime Rice, and instead of making Pico de Gallo I used some salsa that I had in the fridge. I am so happy to have so many delicious meals this week, all of which are low in calories. This recipe provides you with an incredibly delicious meal for a mere 488 calories. Plus it is low in fat, and high in protein. Wow!

Each recipe in this book, most of which are accompanied by luscious photos, features an into by Rhee, provides prep time, cook time, total time, and number of servings, plus includes nutritional facts at the bottom. I think you will be surprised at how delicious relatively few calories can be.

I cannot say enough about this wonderful book. Next I’m going to try the Mason Jar Lasagna. After that the Fried Chicken TV Dinner. The excitement never ends!

I don’t think I have ever had as much fun making a week's worth of dinners as I have making these. If you don’t have this book buy it!

Chicken Burrito Bowls
From Damn Delicious Meal Prep

Chipotle Cream Sauce

1/2 cup nonfat Greek yogurt
1 chipotle pepper in adobo sauce, minced
1 clove garlic, minced
1 tablespoon freshly squeezed lime juice

2/3 cup brown rice
1 tablespoon olive oil
1 pound ground chicken
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon onion powder
¼ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can black beans, drained and rinsed
1¾ cups corn kernels (Frozen, canned, or roasted)
½ cup pico de gallo (homemade our store-but)
¼ cup fresh cilantro leaves (optional)
1 lime, cut into wedges (optional) optional

For the Chipotle Cream Sauce

Whisk together the yogurt, chipotle pepper, garlic, and lime juice. Cover and refrigerate for up to three days.

Cook the rice according to package instructions in a large saucepan with 2 cups of water; set aside (I made my Cilantro Lime Rice instead.)

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika; season with salt and pepper. Cook until the chicken has browned, 3 to 5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Divide rice into four meal prep containers. Top with ground chicken mixture, black beans, corn, and pico de gallo. It will keep covered in the refrigerator for 3 to 4 days. Drizzle with Chipotle Cream Sauce.  Garnish with cilantro and lime wedge, if desired, and serve. Reheat in the microwave in 30-second intervals until heated through.

PRINT RECIPE

Disclaimer: I received a complimentary copy of this book from the publisher in exchange for an honest review.

This post contains affiliate links.