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Speaker 1: Hi everybody. I'm Kelsey Nixon and Miss Kitchen Prescription, the

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Speaker 1: podcast you listen to when you don't know what to

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Speaker 1: make for dinner. Today's episode forty one Making a Greatest

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Speaker 1: Hits List. Now, typically when you hear the greatest Hits list,

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Speaker 1: we think of music, right, But I am talking about

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Speaker 1: a greatest Hits list of recipes, the recipes that you

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Speaker 1: know that if you make them, everyone in your family

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Speaker 1: will eat them, or at least most of the people

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Speaker 1: in your family will eat them, Because I think it

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Speaker 1: is so important, especially when you are in it and

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Speaker 1: you are feeling the stress and struggle of making dinner regularly.

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Speaker 1: You have got to have a list that's an easy

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Speaker 1: reference for you to make dinner happen easily. So we're

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Speaker 1: going to talk about how to make that list. Maybe

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Speaker 1: you have one, maybe you have had one in the past,

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Speaker 1: or you've never done it before, And I'm going to

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Speaker 1: walk you through the simple steps to make a Greatest

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Speaker 1: Hits list, where you should store it, how you should

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Speaker 1: use it, and so forth. But first we're going to

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Speaker 1: run through three simple recipes you could throw on your

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Speaker 1: meal plan this week if you're stuck trying to decide

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Speaker 1: what to make for dinner? All right, First up, it's

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Speaker 1: a busy week for me. I actually have to travel

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Speaker 1: for work, and so I'm trying to set my family

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Speaker 1: up for success, and so I'll be out so in

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Speaker 1: Recipe Club this month, we have a guest contributor, Betsy

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Speaker 1: from Betsy's Best Bets. She's incredible, such a fun follow

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Speaker 1: on Instagram. She happens to be my sister in law

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Speaker 1: and she has this famous dinner role recipe that for

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Speaker 1: the twenty years that I have known her, she has

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Speaker 1: been making almost every Sunday for her family and she

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Speaker 1: is just known for these roles, and so I asked

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Speaker 1: her if she would bring the roles into Recipe Club

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Speaker 1: and share with everyone, and they are so delicious. We

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Speaker 1: were actually we did some making this weekend. It's been

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Speaker 1: raining like crazy in California, and so we were inside.

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Speaker 1: I was with my kids, and so I made a

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Speaker 1: batch of roles and then I made somem and I

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Speaker 1: froze them to put them in the freezer so that

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Speaker 1: my family could have them this week with dinner. So

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Speaker 1: the first recipe on our plan is We're going to

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Speaker 1: have Betsy's dinner rolls and a rotisserie chicken and a

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Speaker 1: bagged salad mix. So this is one of those super

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Speaker 1: shortcut dinners I'll do when I am going to be

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Speaker 1: out of town. I typically do a Costco order every

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Speaker 1: one or two weeks, and when I do a Costco order,

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Speaker 1: I always get a five dollar rotisserie chicken and one

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Speaker 1: of their bag salad mixes. They've got some really great ones.

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Speaker 1: They've got a Mediterranean salad mix, They've got a kale

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Speaker 1: crunch salad mix that's great, and they're big and it's great.

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Speaker 1: So sometimes I add the rotisserie chicken into the salad

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Speaker 1: and make kind of a grain bowl. Sometimes I'll just

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Speaker 1: slice the rotisserie chicken and serve it alongside it, which

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Speaker 1: I have a fantastic reel for that at the top

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Speaker 1: of my Instagram profile if you need help breaking down

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Speaker 1: a rotisserie chicken. But we are going to elevate our

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Speaker 1: rotisserie chicken salad game with fresh rolls. So since they've

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Speaker 1: already been made and they are stuck in the freezer,

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Speaker 1: all Robbie has to do is pull them out at

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Speaker 1: the beginning of the day, let them rise, pop them

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Speaker 1: in the oven, and then we've got the rotisserie chicken

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Speaker 1: and the salad. So that's one of the meals my

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Speaker 1: family is going to have while I'm gone, and they

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Speaker 1: are going to be thinking me when they have those

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Speaker 1: yummy homemade rolls. And the second recipe is my skillet

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Speaker 1: chicken pot pie. This is hands down one of my

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Speaker 1: most popular recipes. People love it. It's you do a

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Speaker 1: drop biscuit on top of this skillet chicken pot pie.

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Speaker 1: It all happens in one dish, which makes it really

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Speaker 1: easy to clean up, but it is hardy. It is

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Speaker 1: perfect for January, makes great leftovers. I can easily deconstruct

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Speaker 1: it for my kids where I give them just the

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Speaker 1: biscuit and some carrots and some shredded chicken. In fact,

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Speaker 1: what I'm going to do is because we won't eat

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Speaker 1: my family won't eat an entire rotisserie chicken, so I

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Speaker 1: will take the rest of that rotisserie chicken and shredd

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Speaker 1: it to use it in this skillet chicken pop pie recipe.

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Speaker 1: So I kind of got a chew for one there.

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Speaker 1: And then the last recipe, I always do a five

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Speaker 1: ingredient recipe every week, typically on Thursdays, because that's our

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Speaker 1: family's craziest day with extracurriculars, and so I'm gonna make

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Speaker 1: my five ingredient maple mustard salmon so yummy, truly, just

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Speaker 1: five ingredients. And if you don't like salmon, you can

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Speaker 1: do this exact same recipe with chicken breasts or chicken

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Speaker 1: thighs and it works great. I've also done it with

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Speaker 1: pork tenderloin. So these are the recipes. They're all in

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Speaker 1: recipe Club, the five ingredient recipes on Instagram, but they

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Speaker 1: are very simple. If you are looking for an even

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Speaker 1: more exhaustive plan, you can get my weekly and monthly

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Speaker 1: meal plans in recipe Club, where you'll find these three

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Speaker 1: recipes written exactly on my meal plan for the week.

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Speaker 1: Or you can build out your own plan by letting

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Speaker 1: the ingredients you have on hand in your pantry, fridge,

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Speaker 1: freezer kind of determine what you'll make for the week.

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Speaker 1: All right, let's jump into the back half of the

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Speaker 1: podcast and discuss how to make a greatest hits list.

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Speaker 1: So I know that there's probably many of you who

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Speaker 1: are listening who are in a busy season of life

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Speaker 1: for whatever reason. You may be raising teenagers, you may

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Speaker 1: have toddlers at home, you may be traveling a bunch

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Speaker 1: for work, whatever it is. You may just feel a

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Speaker 1: bit overwhelmed and underwater when it comes to making dinner regularly.

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Speaker 1: But if you're anything like me, you still want to

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Speaker 1: prioritize that, not only because it saves you money, not

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Speaker 1: only because it tends to be a bit healthier than

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Speaker 1: eating out all the time, but also the most important

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Speaker 1: part for me is the connection, whether I'm connecting just

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Speaker 1: with my partner or my kids, whatever it is. I

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Speaker 1: want to make dinner a priority. But we all know

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Speaker 1: it's hard and we have to kind of fight for it.

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Speaker 1: So here's my approach in general to meal planning during

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Speaker 1: these busy seasons of life. You're going to cook the

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Speaker 1: recipes you know, and one new recipe each week to

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Speaker 1: keep things fresh. To me, this is a pro move.

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Speaker 1: This is the way I like to do it. So

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Speaker 1: I have kind of this pool of a master list

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Speaker 1: of recipes that I know really well. I don't feel

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Speaker 1: intimidated by these recipes. I feel excited to make these recipes.

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Speaker 1: That's my core list. Then I like to make one

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Speaker 1: new recipe a week, and that's where recipe Club was

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Speaker 1: kind of developed, because I wanted to provide five new

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Speaker 1: recipes every month that kept things exciting so you didn't

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Speaker 1: feel like you were making the exact same things over

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Speaker 1: and over again. And for me, anytime I make a

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Speaker 1: new recipe, I always do it on Sunday because Sunday

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Speaker 1: tends to be the slowest day for my family. It's

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Speaker 1: the day that everyone is home. So if I do

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Speaker 1: need to spend more time in the kitchen, I've got

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Speaker 1: my husband there for sure, who can help out with kids,

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Speaker 1: and I'm able to enjoy cooking a bit more on

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Speaker 1: Sundays because of that slightly slower pace and just less obligations.

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Speaker 1: For whatever reason, my family has deemed it our Greatest

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Speaker 1: Hits list, and it is essentially a list that I

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Speaker 1: update seasonally, winter, summer, spring, and fall, that is composed

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Speaker 1: of I would say anywhere between fifteen to twenty recipes

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Speaker 1: that people are excited about at that time. And so

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Speaker 1: I want to talk about how I like to approach it,

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Speaker 1: where I store it, and maybe some extra credit if

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Speaker 1: you're really want to take it to the next level.

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Speaker 1: So let's talk about how I approach it. So rather

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Speaker 1: than me guessing, what I don't do is I don't

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Speaker 1: sit down and open up all the cookbooks and pick

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Speaker 1: fifteen recipes that look exciting to me. Or what I

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Speaker 1: don't do is go to my favorite food blog and

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Speaker 1: pull fifteen recipes. No, no, no, these are recipes you

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Speaker 1: have made before. There should be nothing on your Greatest

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Speaker 1: Hits list that you're making for the first time. If

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Speaker 1: you like to keep it fresh, then pick one day

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Speaker 1: a week where you're gonna make a new recipe, but

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Speaker 1: do not put a bunch of new recipes on this list.

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Speaker 1: So the way I suggest approaching it is you go

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Speaker 1: to the people in your household. You go to the

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Speaker 1: people in your household and say, hey, I'm making our

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Speaker 1: winter list. Are I'm making our spring list? What are

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Speaker 1: two or three recipes right now that you love when

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Speaker 1: I make it? And then your family members are going

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Speaker 1: to give you those recipes. Those recipes are going to

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Speaker 1: go on your list. So I did this with my

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Speaker 1: family this week, and I wanted to share with you

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Speaker 1: what they picked. So I first went to my husband, Robbie,

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Speaker 1: and I said, Okay, I'm making the list. What do

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Speaker 1: you want on the list? A skillet chickenpop pie was

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Speaker 1: one of them, which is something we're making this week.

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Speaker 1: The Italian sausage and white bean soup was another one,

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Speaker 1: and then the sheep pan Greek chicken. So I said great,

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Speaker 1: and I know that all three of those recipes, if

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Speaker 1: my kids won't eat them as is, I can deconstruct

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Speaker 1: them enough so that they're good. Then I went to

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Speaker 1: Ali or Oliver, my ten year old. I said, Megan

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Speaker 1: a list. What's on the list? He chose baked zdi

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Speaker 1: chili and cornbread and just pasta and sauce, and I said, great,

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Speaker 1: And guess what, pasta and sauce. That's a recipe. That's

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Speaker 1: a recipe, and especially on extra crazy nights, I know

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Speaker 1: that that is a meal I can rely on and

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Speaker 1: it's simple and easy and ready to go. All right.

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Speaker 1: Then it went to Nora, and Nora is so funny,

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Speaker 1: she said. She said pretzel chicken, which she always says,

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Speaker 1: I have a sheet pan pretzel chicken. That's really yummy.

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Speaker 1: And then she said homemade lunchables, which is kind of

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Speaker 1: just like a snackboard supper night where we do crackers

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Speaker 1: and cheese and everything like that. And you know what

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Speaker 1: I put on the list. I put homemade lunchable on

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Speaker 1: the list because I knew that's something she could be

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Speaker 1: excited about. Then I picked a few other things that

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Speaker 1: I know that they didn't say, but I know that

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Speaker 1: when I make them, they tend to be hits. We

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Speaker 1: have this cheesy broccoli skillet that my family really likes.

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Speaker 1: We have some skilled nachos that they like. So I

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Speaker 1: just kind of picked a couple of those things to

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Speaker 1: fill out the rest of our list. Now, once the

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Speaker 1: list has been made, this is where I like to

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Speaker 1: store it. I store both a digital copy and a

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Speaker 1: physical copy. So the digital copy is in my notes

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Speaker 1: app or I really like an app called Google Keep.

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Speaker 1: That's something I use frequently. It's got checkboxes, which I

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Speaker 1: really like. I put the list in that digital space.

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Speaker 1: Then I also copy and paste that and I put

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Speaker 1: it in a Google doc. I print it out and

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Speaker 1: that goes on our family bulletin board or a magnet

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Speaker 1: to the front of the fridge. You have to make

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Speaker 1: it visible. You have to remind yourself that it exists,

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Speaker 1: and it's really important. I've done this before where I've

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Speaker 1: just kept it digitally in my phone. It doesn't work

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Speaker 1: as well. It doesn't work as well. Make it as

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Speaker 1: easy for yourself as possible. I already mentioned that I

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Speaker 1: like to switch it up seasonally, so I typically do

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Speaker 1: it right after the New year begins, right after Easter.

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Speaker 1: Then I typically do it for summer and then fall winter.

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Speaker 1: So each time we have big shifts in our family schedule,

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Speaker 1: that's when I like to switch things up, and that

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Speaker 1: tends to work well. And even in my notes app

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Speaker 1: now I have the winter, summer, spring, and fall lists,

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Speaker 1: so I can even look at what we were making

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Speaker 1: last winter or last summer, and that kind of helps

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Speaker 1: give me some guidance as well, like, oh yeah, I

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Speaker 1: totally forgot about that grilled pork tenderland with the peach

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Speaker 1: barbecue sauce that we loved in the summer. Let me

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Speaker 1: ask my family if they'd be into that. Now, this

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Speaker 1: is the extra credit part. Once you have determined what

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Speaker 1: those ten fifteen twenty recipes are, I really want to

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Speaker 1: encourage you to print them out and keep them in

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Speaker 1: a binder. Now, look, you could even have a binder

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Speaker 1: that said winter, Summer, Spring, and Fall that had these recipes.

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Speaker 1: Because I find time and time again as I talk

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Speaker 1: to members and Recipes Club and with my community on Instagram,

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Speaker 1: almost everyone prefers cooking from a hard copy. I think

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Speaker 1: it's easier. I think it's not only easier when you're

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Speaker 1: When you're sitting down to try and establish that meal

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Speaker 1: planning habit, I think it's easier to make your shopping

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Speaker 1: lists and all of those good things. So try this.

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Speaker 1: Make the list, determine what those recipes are, take an

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Speaker 1: hour on a Sunday, write them out, print them out,

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Speaker 1: put them in a binder, put them in a place

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Speaker 1: where it's easy for you to see, easy for it

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Speaker 1: to be accessible, and just see how it goes. My

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Speaker 1: guess is you're going to find that cooking feels a

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Speaker 1: lot more manageable and a lot easier. Now, I also

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Speaker 1: want to mention one other idea, and this works well

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Speaker 1: for some personalities and not as well for other personalities.

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Speaker 1: And we actually had my friend Miranda on the podcast

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Speaker 1: a couple of months ago talking about this. But if

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Speaker 1: you're feeling like you just need as much direction and

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Speaker 1: guidance as possible, you could take a weekly meal plan

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Speaker 1: and we have some of those recipe club if you

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Speaker 1: just want me to make all the decisions for you,

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Speaker 1: and you could repeat that meal plan each week, or

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Speaker 1: you could have two meal plans that you alternate every

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Speaker 1: other week, and then you could have those set shopping

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Speaker 1: lists and do that. So that's another way of creating,

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Speaker 1: like a winter meal plans, bringing meal plan where there's

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Speaker 1: maybe a little bit less choice, but I know that

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Speaker 1: works really well for some people. So if that's you

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Speaker 1: sit down, pick your three winter meal plans, write them

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Speaker 1: on the calendar for when you're going to rotate through them,

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Speaker 1: and then you've made those decisions, that's totally something that

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Speaker 1: you could try. And maybe you do leave one open

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Speaker 1: space for one new recipe each week, or maybe it's

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Speaker 1: just one new recipe a month, or two new recipes

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Speaker 1: a month. There's something along those lines. But I think

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Speaker 1: those are two great approaches, either having that greatest Hits

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Speaker 1: list or having some set seasonal meal plans that can

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Speaker 1: help you get dinner on the table a bit more easily.

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Speaker 1: Thanks so much for being here this week. I want

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Speaker 1: to take just a final moment to celebrate a real

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Speaker 1: life recipe success of the week. It's Shelley who wrote

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Speaker 1: in a recent Instagram DM it was so nice. She said,

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Speaker 1: I made dinner for the first time in three weeks

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Speaker 1: and I can't believe how good it felt. Up until

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Speaker 1: this point, I was so burned out and so sick

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Speaker 1: of making dinner. I needed to take a break for

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Speaker 1: the holidays, and I made one of your Recipe Club

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Speaker 1: recipes and I felt amazing. My family loved it, and

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Speaker 1: it reminded me how much I love gathering around the table.

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Speaker 1: Thanks for all your great ideas and recipe club Shelley.

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Speaker 1: I feel this, and the reason I wanted to share

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Speaker 1: this is because I think Shelley brings up a great point.

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Speaker 1: Sometimes you are just in a state of burnout and

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Speaker 1: you do need to take a break, and you need

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Speaker 1: to rely on the Trader Joe's frozen foodsile for a

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Speaker 1: few weeks, and that's OK. It's OK, and it does

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Speaker 1: feel so good once you get back into the kitchen

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Speaker 1: and you start establishing this routine of getting your family

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Speaker 1: back to the table. The time that I remember this

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Speaker 1: having the greatest impact on me is years ago, twenty fifteen.

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Speaker 1: We'd gone through something tragic as a family, and I

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Speaker 1: was in an awful state of depression. I was trying

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Speaker 1: to pull myself out of it, and I had to

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Speaker 1: give myself permission to just not do the cooking thing,

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Speaker 1: and I didn't for a couple of months, and I

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Speaker 1: finally got back to the kitchen slowly. I remember I

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Speaker 1: would just cook dinner on Sundays and it was one

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Speaker 1: day at a time, and I remember how much I

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Speaker 1: enjoyed that act of sitting down and breaking bread with

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Speaker 1: the people that I love, and I slowly got back

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Speaker 1: into that place of really enjoying cooking again. So even

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Speaker 1: for someone like me that does this for their profession,

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Speaker 1: that's tons of experience doing it, I feel that burnout

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Speaker 1: at times too. So Shelley, I'm so glad you're back.

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Speaker 1: We've got lots of great recipes for you. I hope

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Speaker 1: you have a nice, you know, simple system set up

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Speaker 1: to take you through twenty twenty three. But thank you

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Speaker 1: so much or for writing in with this all right,

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Speaker 1: thanks again for being here you guys, and until next time,

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Speaker 1: I'm Kelsey. See you next week. M