I ate a bowl of leftover cheese crackers for breakfast. I didn’t feel like making food for myself when the kids ate in the morning, but then when 10am rolled around, I couldn’t help but forage for snack leftovers. Then my kids barely touched their lunch, so their cold quesadillas would be mine. No matter. I like their kid food, to be honest, and I don’t want anything to go to waste. But by dinnertime, I’m ready for something a bit more grown up.

Need some dinner inspiration? I’ve got 6 easy dinner ideas that only require a few ingredients—many of which you probably already have in your pantry! And there are recipes for every diet, including keto, vegan, or Whole30!

I remember a couple years ago, I made a batch of soup for a friend who had a baby. She returned my plastic containers to me not long after. Side note: when you bring a meal to someone, if possible bring it in a container that doesn’t need to be returned. The last thing someone who’s sick, stressed, or caring for a newborn needs is to keep track of Tupperware.

I should have taken my own advice, of course, but this particular time that faux pas turned out well for me. My friend returned those containers stocked with her own homemade soup. It was an unnecessary but delightful surprise.

“I can actually eat all of this stuff.”

That’s one of the greatest compliments in cooking for me. It’s become an unexpected joy to watch someone breath a sigh of relief as they fill their plate. This chicken dinner recipe is a simple one with a short ingredient list that fits a variety of diets. Serve the chicken thighs with roasted asparagus, a green salad, or your favorite vegetable for an easy weeknight meal. It’s simple and nourishing for (almost) everyone at your table.

I balance the aluminum tray on one hand and hold a paper grocery bag in the other. As I set my goods on the steps to knock on the door, I rehearse what to say. They’re good friends of mine, people I feel comfortable with and love deeply. But I want to be careful I don’t make their loss hurt more. I walk into the kitchen and the screen door closes behind me. Like a nervous reflex, I blurt out in a bubbly, high-pitched voice, “How’s it going?!” The perkiness sounds abrasive. 

Years ago when I used to blog on an old site (back in the ancient days of blogging), I spent a lot of time trying to come up with unique, fancy-ish recipes. They were still realistic for that stage of my life, because I didn’t have kids and spent a lot more time in the kitchen creating and experimenting. But so much of that has changed in the last four years. I still want to embrace my love for cooking and make room to create in the kitchen, but the way I do that looks a little more ordinary, a little more realistic, a little more simple.

I believe God will one day make all things new. He will fully bring his kingdom on earth as it is in heaven, he will put everything right, he will bring justice and restoration and glory and joy. But we’re not there yet. We’re in this strange “already but not yet” place, a place still speaking the language of lament. My brothers and sisters throughout the world speak it fluently, but I easily forget. It’s a language that’s not easy to listen to, one I want to silence and ignore.

Sitting in my bed, I attempt to hide and drown out the noise downstairs with the rhythmic hum of my breast pump. I can still hear the baby crying and my toddler son whining. His twin sister yells at the top of her lungs for no reason, except maybe to keep up with the decibel level of everyone else. I’ve been here longer than necessary, partly because pumping takes extra time. I worry my supply is dropping, maybe due to diet changes or stress or who knows what. My mind conjures up a thousand possibilities, all of which I feel the urgent need to research.

In these weeks in between feasts, I’m trying to keep it simple. We’re eating leftovers, soups I made a while back and stored in the freezer, and sandwiches. It’s so easy for me to go overboard in the kitchen during the holidays, and that only adds to the stress and overwhelm this time of year. But I’m learning to be realistic, simplify, and still eat food that’s really good.

This recipe takes one sheet pan and only a handful of ingredients—many of which you may have on hand. It’s based on the Sweet Potato, Sausage + Apple Bake I shared a couple years ago over at Coffee + Crumbs, but this version uses bell peppers and white potatoes seasoned with paprika and oregano. It’s easy to toss together and makes a perfect weeknight meal!

It’s a Wednesday night. We’re on the homestretch after a day filled with toddler laughs and toys strewn on the floor, naptime snuggles and pleas to share. I pull out the giant soup pot I inherited from my mom. That pot has seen gallons of homemade spaghetti sauce, wild rice soup, and our perpetual favorite, Autumn Chowder. I place it on the stove, turn on the heat, and start frying chopped bacon and sauteing an onion. The potatoes, carrots, and corn get dumped in next, followed by broth, milk, and loads of cheese. It’s hearty, rich, and full of the flavors of fall—quintessential comfort food.

This Butternut Squash Soup is dairy-free, gluten-free, paleo, and Whole30, so it works for all kinds of diets! You can also omit or serve the bacon on the side for a vegan option. Enjoy!