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I either make salmon, rice or potatoes, salad and a vegetable. Sides would vary as to season. In warm months we might grill the salmon and serve sweet corn and fresh vegetables with salad.
In spring, I might make it with asparagus and hollandaise sauce. In fall, I might marinate it in an hard cider sauce and serve with root vegetables.
If I am entertaining people who don't eat fish, I find that some sort of casserole and a salad. My go to casserole would be a vegetable lasagna with either white sauce or tomato sauce. A salad, depending on the dish, and garlic bread.
Casseroles really are the easiest thing to prepare.
I just went on girls' weekend trip, an each of us was responsible for a meal. I was preparing to come up with some fancy complex menu to "impress" everyone, but then they requested that I make my salsa chicken. I was a little disappointed that I wasn't going to be able to do something a little fancier, but I went with it. Turned out to be a good thing, because it meant I could spend more time hanging out with them than hanging out at the stove.
It's literally chicken breasts, an envelope of taco seasoning, drained/rinsed black beans, drained corn, and a jar of whatever salsa you like (we went with peach mango). 3-4 hrs on high or 6-8 hrs on low. Shred the chicken once it's cooked. It can be served over rice, or on nachos, or in tacos. I put out some cheese, cilantro, sour cream, and lime wedges. It disappeared fast! And it was cheap!
I made it today and had it over lettuce with some cheese and chipotle ranch dressing. I cut up a red bell pepper in it and used roasted frozen corn in addition to the black beans.
I actually used to make something similar, but you added minute rice to the crockpot at the end to make it into a burrito bowl. Without the rice makes more sense - it's just more versatile.
Can't wait to try more variations of it in the future.
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