I’ll admit it – I consider 99% of the meals I make to be weeknight meals. I’m not a fancy cook, and I rarely use fancy ingredients. I don’t even like to roast chicken because the only times I’ve tried, I never cook it all the way through (obviously I need to work on that.)

What I do have on my side is experience and repetition. I cook dinner (either on the stovetop or in the CrockPot) most nights of the week, if not all of them. Paul and I go out to dinner sometimes, but it’s an occasional indulgence.

I started doing weekly meal plans about three years ago, and it’s long become second nature. At this point, it would be more work – and more stress – for me not to meal plan. When I first started out, I’d regularly have to stop at the grocery store on my way home from work to pick up an ingredient or two that I’d missed. No longer. Now I grocery shop once a week, or sometimes once every-other week (which is fantastic because while I enjoy making dinner, I dislike grocery shopping).

Thanks to meal planning, I know exactly what I’m having for dinner every night (with enough flexibility to switch the days around as needed). All of the meals listed below have been made by me on a weeknight after work.

Note: I do buy meat like chicken, pork, and ground turkey in bulk, chop it up, and put it into meal-sized portions in the freezer (a 2-lb bag of chicken breast already pre-cut into bite-size pieces, for instance). Having the meat already cut saves a ton of time when making dinner during the work week.

A number of items have already been adapted from the original recipe and posted to my food blog, but many of these meals link back to the original authors. Whenever I link to a blog post that’s not my own, I’ve listed any adaptations that I make while cooking.

Just like with the CrockPot meals I posted, these were all made gluten-free (with brown rice and/or brown rice pasta noodles), but they don’t have to be.

Ground Turkey

#1: Turkey Zucchini Meatballs with Curry Coconut Sauce

These meatballs are so, so, so good — I find myself wanting to make them once a week (I don’t, but I could).

Changes: 1) I don’t add green onions or kaffir lime leaves; 2; Use regular coconut milk instead of light (I also use the full can because the meatballs don’t have enough sauce otherwise).

#2: Turkey Satay Burgers with Broccoli Slaw

Changes: 1) I use 1.5 lb ground turkey; 2) Use minced garlic rather than grated; 3) Don’t add green onion; 4) Cook broccoli slaw for a bit in the hot pan (after cooking the burgers) to soften, instead of serving it raw.

#3: Easy Pasta Bolognese

#4: Cuban Picadillo

Chicken

#5: Baked Chicken in Creamy Tomato Sauce

#6: Baked Chicken Taquitos

#7: Thai Honey Peanut Chicken with Chinese-Style Rice Noodles

#8: Chinese Walnut Chicken

Changes: 1) I use 1/4 cup organic cane sugar instead of 1/2 cup (for the candied walnuts); 2) Don’t pre-toast the walnuts; 3) Substitute white wine for the Chinese rice wine; 4) Use arrowroot powder instead of cornstarch; 5) Don’t add scallions.

#9: Country Captain Chicken

#10: Chicken Taco Salad
I link to the Pioneer Woman’s recipe here but the ingredients can be put together any way you wish. My husband likes her Ranch/salsa/cilantro dressing, so that’s why I linked to this version in particular.

My favorite ingredients are: shredded green leaf lettuce, diced chicken (cooked with homemade taco seasoning), red bell pepper, olives, and guacamole.

I limit my corn intake but Paul doesn’t, so he adds corn kernels (I use frozen corn that’s reheated in advance) and corn tortilla chips to his plate.

Sausage

#11: Chickpea, Sausage and Spinach Pasta

#12: Sausage and Pumpkin Pasta

#13: Penne with Sausage in Tomato Cream Sauce

Pork

#14: Citrus Carnitas

This takes about an hour and a half to cook on the stove, but I wanted to add it here because I made it for the first time not long ago (for my husband and in-laws) and it was a huge hit. The ingredients are simple but the flavor is outstanding.

Fish

#15: Balsamic-Ginger Marinated Salmon with Black Rice Salad with Edamame, Walnuts & Lemon Vinaigrette

#16: Yum-Yum Fish Stew

#17: Salmon Pasta with Vodka Cream Sauce

#18: Thai-Inspired Salmon

Changes: 1) I don’t add lemongrass; 2) Use full-fat coconut milk instead of light; 3) I double the amount of red curry paste it calls for because I like the extra flavor.

Vegetarian

#19: Chana Masala

#20: Cauliflower Pasta Puttanesca

Soups

#21: Chicken Tortilla Soup

#22: Ratatouille

#23: Smoky Tomato Lentil Soup with Spinach and Olives

Changes: 1) I usually double this recipe because I like to have leftovers; 2) Use chicken broth instead of vegetable; 3) I’ve substituted canned black olives for kalamata in the past and it turns out just fine.

#24: Sausage and Chickpea Soup

Optional: I’ve added black olives and fresh spinach to this and loved it.

#25: Rotisserie Chicken Soup with Pasta, Tomatoes, and Zucchini

Changes: 1) Use 6 cups of chicken broth; 2) I add a 28-oz can diced tomatoes (undrained) instead of the smaller/drained can it calls for; 3) Only added one onion instead of two; 4) Used brown rice pasta (spiral shape) instead of regular pasta.

When my friend Chris asked me recently for CrockPot meal recommendations, I realized I didn’t have an easy list to hand over. I’ve shared many CrockPot recipes over the past three years on my food blog, but they’re scattered all over.

I went through and easily picked out 20 meals that I’ve made multiple times (I’ve made some of the recipes dozens of times each). You may notice a number of them have already been adapted from the original recipe and posted to my recipe page, but many of these meals link back to the original authors. Whenever I link to a blog post that’s not my own, I’ve listed any adaptations that I make while cooking.

All 20 recipes are gluten free. Due to a thyroid condition, I’ve been eating mostly gluten-free for almost three years. (I never cook with gluten at home, but every once in a while I’ll eat gluten outside the house if it’s something special.) Even if you’re not gluten-free, I promise you won’t miss it in these recipes.

Following the gluten-free theme, most of these recipes (minus stuff like the chili and soups) have generally been served with either brown rice or brown rice pasta at my house.

In addition, the first 11 recipes are Paleo (minus the rice and pasta, of course). I’m not 100% Paleo but I do try to follow the eating recommendations as much as I can.

As you can see, I’m a big fan of the slow cooker. Looking at these recipes might lead you to believe that it’s all I use, but I assure you that’s not the case. It is, however, a treasured tool in my kitchen arsenal.

In random order:

#1: CrockPot Pumpkin Turkey Chili

Although these recipes are in random order, I had to list this one first because I’m sure I’ve made this dish more than all the others. It’s super easy to put together and tastes great.

You can add a can of black beans (drained) and corn (I use frozen) if you’re not Paleo and want to bulk it up a bit. I’ve done this in the past. (Shown here served over cabbage, but I usually eat it by itself.)

#2: CrockPot Chicken Curry with Sweet Potatoes, Tomato and Raisins

Changes: 1) I use 2 lbs chicken instead of three, 2) Use 1/2 can full-fat coconut milk instead of yogurt; 3) Don’t add agave nectar.

#3: CrockPot Pork Ragu

Changes: 1) I don’t sear the pork in advance (I just add the meat and spices directly to the CrockPot); 2) I usually don’t add grated carrots.

#4: CrockPot Mexican Pulled Pork Tacos

Changes: 1) I use a 2-lb pork tenderloin but don’t double the amount of sauce; 2) Don’t add brown sugar.

#5: CrockPot Chicken & Pumpkin Curry with Apple & Sweet Potatoes

Changes: 1) I use chicken breast instead of thighs; 2) Don’t add coconut sugar or spinach; 3) Only add one sweet potato (instead of three).

#6: CrockPot Thai Chicken Stew

I changed this one quite a bit because it started out as a beef stew recipe (see original link).

Changes: 1) Use 2 lb chicken breast (cut into small pieces) instead of beef; 2) Didn’t cook meat or veggies in advance (just dumped it all in the CrockPot at once); 3) Didn’t add jicama or carrots, but I did add a 1-lb bag of frozen broccoli (thawed, then added to the CrockPot at end of cooking time).

#7: Crockpot Mango Chicken Coconut Curry

Changes: 1) I use 2 lb chicken breasts, cut into bite-size pieces; 2) Don’t add honey or fennel (I’m fine with fennel but I have a hard time finding it at my grocery store).

#8: CrockPot Red Curry Pork with Pickles

This is another recipe I’ve made dozens of times. Only a few ingredients but great flavor.

#9: CrockPot Mocha-Rubbed Pork Loin

This is another recipe where I changed the type of meat the recipe called for (I used pork but the original recipe called for beef).

Changes: 1) I use 2 lb pork tenderloin; 2) Don’t add Aleppo pepper to seasoning mix; 3) Use chicken broth instead of beef broth; 4) Substitute dates for the figs.

#10: CrockPot Chicken Tikka Masala

Changes: I make this with coconut milk and use dried cilantro instead of fresh.

#11: CrockPot Creamy Red Shrimp & Tomato Curry

#12: CrockPot White Bean Chicken Chili with Zucchini

#13: CrockPot Caribbean Pork Chili

Changes: I don’t add the optional chipotle chile pepper or red onion shards.

#14: CrockPot Pork Tenderloin with Spicy Peanut Sauce

I make this recipe easier by whisking the sauce ingredients together rather than using a food processor. Less dishes!

Changes: 1) I use a 2-lb pork tenderloin, seasoned with salt, pepper, and garlic powder; 2) Use 15-oz can tomato sauce (instead of 1/4 cup); 3) Use tamari (or coconut aminos) instead of soy sauce; 4) Don’t add sugar/splenda.

#15: CrockPot Minestrone Soup

#16: CrockPot Moroccan Lentil Soup

Changes: I use regular lentils instead of red lentil and dried parsley/cilantro instead of fresh.

#17: CrockPot Pork & Edamame Soup

#18: CrockPot Indian Butter Chicken

I promise this tastes much better than it looks.

#19: Crockpot White Chicken Chili

#20: CrockPot Turkey Pasta with Spinach and Mushrooms

Have you tried any of these? Will you?