This is the time of year when weeknights feel especially full, so I’m leaning into simple, comforting meals I can prep ahead, freeze, or pull together in a pinch. My homemade tomato sauce has been a quiet hero lately — it turns the most ordinary pasta night into something delicious — and I always keep a double batch of our mac ‘n cheese sauce tucked in the freezer for the kids. Even mornings feel a bit easier with our favorite sugar-free pancakes, which reheat beautifully and make the whole house smell cozy.
These are the easy, family-friendly recipes carrying us through the holiday season — warm, unfussy, and designed to simplify the busiest weeks of the year. A little prep now, and dinner feels effortless later… which is exactly the energy December needs.
Breakfast
Pancakes – make ahead and freeze them, then pop them in the toaster oven
Breakfast Burritos
Sheet pan Burrito
Dinner:
Soups
Tomato Soup (see below) – I serve it with grilled cheese
One Pan or Crock Pot
Pizza Balls – grab from trader joes pizza dough or use this recipe. My hack would be to make two batches at one time, cook both, enjoy on,e and freeze the other once cooled.
Salsa Verde Shredded Beef Bowls
Mac N’ Cheese (see below) – A family favorite and so easy!
Meatballs – Great for lunch, dinner, or even on a sub! (see below for recipe)
Sauces
Tomato Sauce (see below for recipe), my kids will eat anything with this on,e it
My recipes:
Mac ‘n Cheese
Ingredients:
- 16 oz pasta
- 4 tbsp butter
- 1/3 cup flour
- 2 1/2 cups milk
- 4 oz sliced American cheese
- 8 oz cheddar cheese (shredded)
- 1 tsp salt
Instructions:
- Cook pasta according to directions.
- Melt butter in a saucepan.
- Whisk in flour.
- Whisk in milk.
- Cook until bubbly (stir occasionally).
- Remove from heat, stir in cheese & add salt.
Recipe notes:
I usually double the recipe, make the sauce ahead, and freeze the extra in soup cubes to then make later
Tomato Soup
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter (more, or less, to taste — you can omit and add more oil; butter really balances the tang)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 (28 oz) cans tomatoes (whole or diced), undrained
- ½ cup heavy cream (optional)
- ½ tsp salt (more to taste)
- ¼ tsp black pepper
- ½ cup water or vegetable broth
Instructions
- Heat a medium-size pot over medium heat and add the olive oil and butter.
- Add the onion and carrots and sauté until onions are tender and translucent, about 3–4 minutes.
- Add garlic and sauté 30 seconds more, being careful not to burn.
- Add the tomatoes, salt, pepper, and broth. Bring to a boil and simmer 20–30 minutes, stirring occasionally.
- Remove from heat. Using an immersion blender (or working in batches in a regular blender), blend the soup until smooth.
- If using heavy cream, stir it in before serving. Taste and adjust seasonings as needed.
Recipe notes:
I usually will double the batch and freeze some in soup cubes
Grain-Free Greek Turkey Meatballs
A family favorite recipe that we make several times a month. I generally double the recipe below and freeze half the meatballs for quick dinners or an easy lunch for myself.
Ingredients
- 2 pounds ground turkey (preferably dark meat)
- 1 medium–large garlic clove, grated finely (use a medium–grate Microplane for this)
- ½ cup finely grated red onion (do this in a food processor and process until it’s almost a paste)
- ⅓ cup fresh flat-leaf parsley leaves, chopped finely
- 3 tablespoons finely chopped fresh mint OR 1 tablespoon dried mint
- 3 tablespoons tomato paste
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 1 tablespoon shoyu, tamari, or coconut aminos
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with unbleached parchment paper.
- Place all ingredients for the meatballs into a large bowl.
- Mix together gently until just combined.
- Form 2–tablespoon–sized meatballs (about 1 ½ inches each) and place on the prepared baking sheet.
- Bake for 20 minutes, or until the meatballs are cooked through and lightly browned.
- Serve as desired — they’re great on their own, over rice or quinoa, tucked into a warm pita, or added to a Greek salad.
Freezer tip: These freeze beautifully! Freeze cooked meatballs in a single layer, then store in a freezer bag for quick meals.
Homemade Tomato Sauce
Ingredients
- Extra-virgin olive oil, about ¼ cup
- 3 large cloves garlic, peeled and smashed firmly with the side of a knife
- Tiny dash of red pepper flakes
- 1 (28 oz.) can whole peeled San Marzano tomatoes (or another choice from the list above)
- 10–15 fresh basil leaves
- 1–2 carrots, cut in half, then each half cut in quarters vertically (8 matchstick pieces) — no need to peel if organic
OR a handful of baby carrots - Kosher salt, about 1–1½ tsp
Instructions
- Place a heavy skillet over medium flame for a couple minutes.
- Meanwhile, in a food processor or blender, briefly pulse the tomatoes and their juices into a pulp without overprocessing. (You can also squeeze tomatoes by hand—just be careful of splattering.)
- Add olive oil to the hot skillet, followed by the garlic, red pepper flakes, and carrots. Watch as bubbles emanate from the garlic—this is the garlic infusing its flavor into the oil. Do not let the garlic burn or brown; keep it translucent.
- After several minutes, pour in the tomato purée. You’ll see olive oil coming to the sides of the tomatoes — this is okay and helps transform the flavor.
- Add a good sprinkling of salt (about 1 tsp) and a large handful of basil leaves. Throw them in with the stems.
- Stir occasionally. It will be done in about 20–25 minutes, when the sauce is no longer watery and has thickened.
- Taste for salt and add more if needed. (If you aren’t sure if there’s enough, there isn’t — add more!)
- Remove the carrots and use them as a side dish for another meal if you like.*
Optional:
You can purée the carrots directly into the sauce for a sweeter, richer tomato sauce. Remove the garlic and basil, then blend carrots + sauce in a blender, Vitamix, or food processor.
Sugar-Free Pancakes
makes 7 pancakes
Ingredients
- 1 cup + 2 tbsp all-purpose flour
- ¼ tsp salt
- 2 ½ tsp baking powder
- ¼ tsp baking soda (adds more depth of flavor)
- ¼ tsp vanilla extract (optional)
- ½ tbsp extra-virgin olive oil (or any baking oil)
- 1 egg
- 2 tbsp Greek yogurt
- 1 cup + 1 ½–2 tbsp milk of choice
I typeically do this recipe x4 = 4.5 cups flour · 1 tsp salt · 10 tsp baking powder · 1 tsp baking soda · 1 tbsp vanilla · 8 tbsp oil · 8 tbsp Greek yogurt · 4.5 cups milk)
Instructions
- Combine or sift all dry ingredients together very well (flour, salt, baking powder, baking soda).
- Add in wet ingredients and mix just until combined. Some small lumps are normal.
- Allow batter to rest 10 minutes before cooking — helps with fluffy texture.
- Heat a large frying pan or skillet over low–medium heat. Spray with oil or grease lightly with butter/oil.
- Pour desired amount of batter into the pan. Cook 2–3 minutes on the first side until lightly browned.
- Flip and cook an additional 1–2 minutes.
- Serve warm with your favorite sugar-free (or regular) syrup, butter, etc.
