If you follow me on instagram you have heard me raving about The Fresh 20 Cookbook.

It changed our lives (you can read about it here). I have talked MANY of my friends into buying the book and I’ve had some input that it can be overwhelming or hard to get used to the portions. I’ve been asked by my friends, to make a little compilation guide. I’m not giving out the recipes (obviously) but I will list out the dinners so you can get an idea about all the awesomeness in the book.

The quick premise of the book is: Five healthy seasonal meals for the work week using only 20 ingredients (not including pantry staples like salt and chicken broth). Usually there is enough left over for mama to have a healthy lunch the next day with the leftovers!

I’ve literally made every single recipe in the book multiple times. This book taught me how to cook. Every night I would make a new recipe from the book for dinner… no matter what! After dinner I would pull out my Fresh 20 cookbook,  and the family would critique the meal. Then I would take notes in the columns of the cookbook. The following week I would make all the recipes again with my notes.

Now, I’ll share my notes with you. Every single recipe is good, and I’m adding a star to the ones my kids beg me to make.

*= My kids beg for this!

The Fresh 20 Cookbook Winter Notes

Fresh 20 Winter Week 1

Crock-Pot Roast with Braised Carrots and Parsnips – I have subbed potatoes for the parsnips. Always serve with yummy crusty bread.

*Maple-Soy Salmon with Bok Choy and Brown Rice – We LOVE this one! No notes. It’s perfect. My kids call it “fish candy.” Sometimes if I don’t have bok choy, I use broccoli. But bok choy is better.

Vegetable Minestrone – Serve with crusty bread and invite friends over because this makes a lot.

Spicy Beef Farfalle – You are supposed to save some of the roast from the first day but bigger families (like ours) will eat it all up. So I use about 10-sih frozen costco meatballs instead. Sometimes I add a zucchini too!

*Fancy Franks and Beans – I didn’t think this was going to fly with my kids. I was wrong. AND this is the best at the end of the month when you don’t have much in the pantry. Sometimes I add a two potatoes sliced up to make it more hearty. I’ve also added potatoes and chicken broth for a yummy soup. Crusty bread is good if you do a soup.

Fresh 20 Winter Week 2

*Brick Chicken with collard Greens and Easy Scalloped Potatoes – This is my go-to dinner for company!! (Minus the collard greens. These are good but my family prefers a simple green salad so I stick with that because it’s easier and I’m lazy.) For the brick chicken I omit the cayenne pepper because (aside from Brad) we don’t like things spicy. It’s actually not that spicy but we are spice wimps. I’ve also made the scalloped potatoes with cheddar cheese and it’s yummy (and cheaper), but the gruyere is my favorite. I usually double the potatoes for company so it takes longer to cook.

*Chimichurri Fish with Roasted Fennel and Potatoes – This is amazing! Sometimes I use chicken instead of fish… depends on the budget for the week.

Butternut Bisque with Pear and Walnut Salad – This soup was more of an appetizer for us. Get a rotisserie chicken and serve with crusty bread. I’ve only made this twice in two years because it’s not a favorite.

Arroz con Pollo with Fennel and Peppers – Yum. You can double this and freeze it for an easy skillet meal later! Use a big stock pot instead of a skillet. I’ve also had to reduce the chicken broth to 3 cups instead of 4 or it’s soupy.

Croque Mama with Marinated Collard Salad – Sandwiches. Nothing crazy. But this was big for me. I was under the impression sandwiches weren’t dinner food. Put them on a fun roll and BAM, casual dinner! Although they aren’t traditional they are easy, quick, and cost effective! I only did the collard salad the first time after that we just do spinach on the sandwiches. Too much work for a sandwich… unless we were having company.

Fresh 20 Winter Week 3

*Turkey Chili – This is a little more soupy than we like, so I add more beans or whatever veggies I have on hand like zucchini or squash or corn. Serve with homemade cornbread!

Shrimp and Grits – I had never made grits before this recipe! (Southern readers are laughing at me right now.) My whole family liked the grits fine (Cy loved them), but I now use potatoes or rice instead.

French Onion Soup with Caesar Salad – The soup was wonderful but after we finished, my family looked at me like, “Where’s the rest of my dinner?” I pick up a rotisserie chicken and we have that as well. The Caesar dressing recipe is awesome!

*Turkey Meatballs with Gravy and Brussels Sprouts – Making meatballs in the skillet was too much work for me (I’m lazy) so I bake them in the oven instead. Same recipe but pop those suckers in the oven at 375 until they are brown around the edges. I’ve also used this recipe as a meatloaf instead of meatballs. So good! LOVED the Gravy recipe! For the brussels sprouts double the garlic… because garlic! Use a blender or food processor for the bread or you’ll have baguette crust chunks.

*Winter Steak with Caramelized Inions and Garlic Mushrooms – This is another one for guests! Delish!!! You are supposed to use the leftover brussels sprouts from the day before, but we often eat them all up. I’ll add a bit of frozen broccoli instead. (I usually have that on hand in the freezer.) For company, I like to serve the scalloped potatoes from Week 2.

Fresh 20 Winter Week 4

Pork Verde with Parsley Quinoa – Remember how we aren’t a spicy family? This recipe calls for 1 poblano chili pepper and half a jalapeño pepper. I just choose one! And I do just a dash of cayenne pepper in the quinoa. This makes A LOT of extra verde sauce so I freeze it in 1 cup portions to bring out for other meals! One recipe I’ve done with the verde sauce is: chicken, a can of black beans, a can of kidney beans, a can of diced tomatoes. Bake at 375 for 45 minutes. EASY!

*Mussels in Brodo with Roasted Parsley-Butter Cauliflower – This was the first time I made mussels… I mean, I who thinks of mussels as kid food? Well, my kids LOVED them and they were very fast and easy to make. Sometimes I serve with bread or roasted potato wedges instead of cauliflower.

Cabbage-Pork Stew – I add another cup-ish of corn and use the whole can of tomato paste. Serve with bread.

Mushroom Polenta – Meh. Maybe use the leftover verde sauce with chicken for tonight instead.

Citrus Chicken with Quinoa Salad – Yum! Add more chicken for big families. Great to bring to a potluck.

Keep posted for Spring, Summer, and Fall notes soon. But get started on the winter Menu asap!

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