My Go-To Lazy Gal Dinners

I grew up watching Food Network and clearly Rachel Ray's 30 Minute Meals had a lasting impact on me. On weeknights, making a quick but healthy, tasty meal with minimal dishes is my goal (note: always have biodegradable plates and cutlery on hand ;)). My lazy gal dinners are also easily customizable to include whichever protein, veggies and carbs you already have on hand, so don't stress!

Thai Red Curry

Of course, Bahamian curry chicken is a staple in every household, but my go-to uses Thai curry paste to get the same savory, comforting effect but with a twist. I was first introduced to red curry by my cousin who spent most of her life in Australia, where Thai food is super popular. Years later (now that I cook), I can't get enough of it.

What you need:

- 1 tablespoon of red curry paste

- 1 can of coconut milk

- 1/2 a yellow onion

- 2 cloves of garlic

- 1 knob of ginger

- 1 teaspoon of honey

- 1 teaspoon of soy or fish sauce

- 1/2 a lime

- Your choice of green vegetables

- Your choice of protein

To me, the flavor profile goes best with seafood, so I almost always use salmon filets or shrimp for this recipe. However, I've also done a variation with chickpeas if you want to make it vegetarian! I always cook my seafood separately from the sauce, then add it in at the end.

1. Sauté your salmon filets or shrimp in a pan with basic seasonings until nice and browned (doesn't need to be fully cooked because they'll finish cooking in the sauce) then set aside.

2. Start off by cutting the yellow onion, mincing the garlic and grating some ginger. The fresh aromatics aren't required but they add more flavor than pre-minced garlic. Then, heat up some oil on high in a large skillet and add those aromatics in. Once they're fragrant, add a tablespoon of red curry paste (I use the Thai Kitchen brand since that's the one I can find in most food stores in Nassau). Fry this mixture for about 2 minutes.

3. Next, add in any vegetables you like or have on hand. In my photo above, I used sugar snap peas but you could also use broccoli, spinach, kale, etc. At this stage I also add seasoning - salt, pepper, garlic powder and an herb blend.

4. Once everything is mixed well, add a full can of coconut milk and stir (and watch it turn to a beautiful orange color). Turn the heat to medium, then add in a squeeze of honey, a couple shakes of soy sauce (or fish sauce, if you have it), and a small squeeze of lime juice. The combination of the fatty coconut milk and honey will sweeten and thicken the sauce.

5. Once this cooks for 2 minutes, add in your protein that you set aside earlier and cook for another 5 minutes, then voila - you're done!

6. Garnish with parsley or cilantro if you're feeling fancy and serve with jasmine rice.

Tuna Casserole

When I was a baby, the first real meal that I loved was steamed tuna and grits. Canned tuna is probably the cheapest and most easily accessible protein in Nassau, and this recipe uses it in a fun way.

What you need:

- 1 box of short pasta (any kind, I use penne)

- 2 cans of chunk light canned tuna (in water or oil)

- 1/2 a onion

- 1/2 a carrot

- 1 bag of frozen peas or 1 can of sweet green peas

- 1 can of cream of mushroom soup

- 1 package of shredded cheddar cheese

- 1 cup of breadcrumbs (I prefer Panko)

- 1 tablespoon of lemon or lime juice

- Any other vegetable of your choice (I use broccoli sometimes)

1. Start off by chopping your onions, carrots and broccoli into a small dice, and sauté them on high heat in a teaspoon of butter. This mixture will need to cook for about 8 minutes so the carrots start to soften. While your vegetables are cooking, cook the pasta to al dente because the noodles will finish cooking in the oven. At this point, you can preheat the oven to 400 degrees Fahrenheit.

2. Once your carrots soften up, add the sautéed vegetables to the bottom of a casserole dish, along with the two cans of tuna (drained), lemon/lime juice and the can of cream of mushroom soup. Mix well. Once mixed, season generously with your seasonings of choice; I use seasoned salt, black pepper, onion and garlic powder, herb blend, cayenne and paprika. Finally, add in your boiled noodles along with half the package of shredded cheese and mix once more. Make sure to taste for seasoning.

3. The final step is to sprinkle the rest of the shredded cheese on top of the casserole, along with a thin layer of breadcrumbs (if you don't have breadcrumbs on hand, you can also substitute with some crushed up saltine crackers!). Then, bake for 15 minutes until the cheese is melted and the top is nice and crispy. Enjoy!

Chili Loaded Sweet Potato Fries

I never thought chili was so easy to make (and so healthy)! I'm not the biggest fan of sweet potato fries but the chili makes this healthier alternative taste even better.

What you need:

For chili (small batch)

- 1 can of black beans or kidney beans

- 1 pound of ground beef

- 1/2 a yellow onion

- 1 bell pepper

- 1 can of fire roasted diced tomatoes

- 1 cup of chicken or beef stock

- 1 teaspoon of tomato paste

- 1 teaspoon of white sugar

- Seasonings: cumin, chili powder, salt, pepper, onion and garlic powder, cayenne

Other

- 2 or 3 large sweet potatoes

- 1 teaspoon of cornstarch or flour

- 1 pack of shredded cheese

- Optional toppings: sour cream, salsa, green onions

1. Before you begin on the chili, start prepping your sweet potato fries. First, peel the skin off and cut the potatoes into your desired fry shape/size. Once they're cut, add them to a bowl of ice water for 10 minutes to remove the excess starch.

2. To make the chili, start by sautéing diced onion and bell pepper in olive oil on high heat. Once slightly softened, add in the ground beef and cook until browned.

3. Next, add all the seasonings and tomato paste and cook down for 2 minutes. Then, add in the drained can of beans, stock and canned tomatoes. At this point you can also add in the teaspoon of sugar to counteract the acidity of the tomatoes. Now, turn the heat down to low and simmer for 20 - 25 minutes until it reaches your desired thickness. That's it!

4. Now, let's go back to the fries. Drain the water and pat the fries until they're completely dry. At this point, I add them to a large Ziploc bag along with my cornstarch or flour, a drizzle of oil and my seasonings of choice. Give the bag a good shake to coat the fries evenly. If you're baking the fries, preheat the oven to 400 and line a large baking sheet with parchment paper, then lay out the fries (not touching!), making sure to give them adequate room to get crispy. If you have an airfryer, skip all those steps and throw them right in until crispy and golden!

5. Finally, plate your crispy fries and top with the chili and shredded cheese. I garnish with sour cream and green onions (and add some avocado to the side ;)).