A Good Enough Mom
Browsing Tag

dinner recipes

5 Quick and Easy Recipes For When You Have No Time (Or Energy) To Cook Dinner

By • August 15, 2018 • All Things Food, Recipes

Happy Hump Day! How has your week been going? This week has seriously got me like:

 

Yep, pass out on the floor of the grocery store tired. BTW, if you haven’t watched the hilarious Sharon Horgan on Amazon’s show, Catastrophe, you have seriously been missing out! Anyway, I’m frickin frackin exhausted, but for some reason, these kids still expect me to feed them, and I should probably have something to go with my favorite dinner.

Sorry, not sorry

All of these recipes are:

  • Made with 10 ingredients or less
  • Done in 30 minutes or less
  • Full of healthy, whole food ingredients

 

Photo credit: Gimme Delicious

Print

Healthy Roasted Chicken and Veggies

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Layla from Gimme Delicious

Ingredients

  • 2 medium chicken breasts chopped
  • 1 cup bell pepper chopped any colors you like
  • 1/2 onion chopped
  • 1 zucchini chopped
  • 1 cup broccoli florets
  • 1/2 cup tomatoes chopped or plum/grape
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon paprika optional

Instructions

  1. Preheat oven to 500 degree F.
  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
  3. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
  4. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Print

Shrimp Fried Rice

Prep Time 5 minutes
Cook Time 10 minutes
Defrosting 10 minutes
Total Time 15 minutes
Servings 4
Author esorkin916

Ingredients

  • 1 dozen small frozen shrimp
  • 1 tbsp olive oil
  • 1/2 tbsp garlic
  • 1 cup frozen stir-fry veggies
  • 1/2 cup frozen edamame
  • 1 tsp sesame oil optional
  • 1 tsp fish sauce optional
  • 3 cups cooked or frozen brown rice - sub with cauliflower rice if you want to go low-carb
  • 2 tbsp low-sodium soy sauce
  • 2 eggs

Instructions

  1. Defrost the frozen shrimp- Place them in a strainer and then submerge the strainer in a large bowl of ice cold water. Let sit for 5 minutes and then replace the water in the bowl with more cold water for another 5 minutes. 

  2. While the shrimp is defrosting, heat a large skillet or wok with the 1 tbsp. olive oil.
  3. Add the 1/2 tbsp. of garlic and, after 30 seconds, the edamame and stir-fry veggies and cook for 3 minutes.
  4. Add the brown rice, 1 tsp. of sesame oil, 1 tsp. of fish sauce and 2 tbsp. of soy sauce to the veggie mixture and cook for another 2-3 minutes.
  5. Take the defrosted, pre-cooked shrimp, dice it into bite-sized pieces and add it to the rice.
  6. Finally, push the rice mixture over to one side of the skillet and add the two eggs to the other side. Mix the eggs until scrambled and the fold them into the rice mixture. Serve and enjoy!

Recipe Notes

You can substitute brown rice with lower carb cauliflower rice or even cooked soba noodles.

Feel free to add in any extra veggies that your family would enjoy.

Print

Spicy Baked Turkey Burgers

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author esorkin916

Ingredients

  • -2 lbs. of 93/7 lean ground turkey
  • -3/4 cup of plain greek yogurt
  • -1/4 cup diced white onion
  • -1/4 cup of sweet peppers red yellow, orange
  • -1 Tablespoons of your favorite hot sauce
  • -1 Tablespoon of minced garlic
  • -1 teaspoon of fennel seeds
  • -1 teaspoons of red pepper flakes
  • -pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit
  2. Add ground turkey, along with all other ingredients, to a large bowl.
  3. Mix ingredients well with your hands and roll into patties.

  4. Place patties on a foil-lined baking sheet and bake the patties for 20 minutes.

Recipe Notes

If you don't like spicy food or making this for little ones, feel free to omit the hot sauce and red pepper flakes and sub with garlic powder, smoked paprika or any spice you prefer.

I like to eat these turkey burgers on top of salad or on their own topped with a large dollop of greek yogurt and hot sauce. 

 

Photo credit: Life as a Strawberry

Print

Instant Pot Salsa Chicken Taco Bowls

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author esorkin916

Ingredients

  • 2-3 lbs. boneless, skinless chicken breast
  • 1/2 cup low sodium chicken broth
  • 1 cup salsa
  • 2 tsp taco seasoning
  • 1 cup black beans
  • 1 cup shredded spinach

Instructions

  1. Place chicken breast into the Instant Pot, sprinkle with taco seasoning, add spinach and black beans and then pour chicken broth and salsa on top to cover.

  2. Seal the instant pot, hit the poultry button and set the timer for 15 minutes. 

  3. While the chicken is cooking, chop the tomatoes, avocados, cilantro, lettuce and anything else you want to add to your taco bowls

  4. When the timer goes off, turn the nozzle on the cover to naturally release the steam.

  5. When all of the steam has been released, about 5 minutes, shred the chicken inside the pot with a fork.

  6. Serve the salsa chicken over brown rice or cauliflower rice or you can use it as taco filling in tortillas. 

Recipe Notes

If you don't own an Instant Pot, this recipe can be made in a slow cooker with the same low level of effort, but it will take longer. Throw in all ingredients on low for 4-6 hours and go about your day.

Our favorite taco bowl toppings are:

  • Shredded lettuce
  • Diced tomatoes
  • Diced red onion
  • Diced jalapeños
  • Diced avocado or guacamole
  • Chopped cilantro
  • Greek yogurt or sour cream
  • Extra salsa

 

Photo Credit: Kitchn.com

Print

Crispy Sheet Pan Gnocchi and Veggies

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Sheela from Kitchn

Ingredients

  • 1 pound fresh shelf-stable or frozen gnocchi
  • 2 medium bell peppers or one bag of frozen bell peppers cut into 1-inch chunks
  • 1 pint grape or cherry tomatoes
  • 1 small red onion cut into 1-inch chunks
  • 2 tablespoons minced garlic
  • 1 teaspoon coarsely chopped fresh rosemary leaves
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh basil leaves optional
  • Grated Pecorino Romano or Parmesan cheese optional

Instructions

  1. Arrange a rack in the middle of the oven and heat to 450°F and line a rimmed baking sheet with foil
  2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
  4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese, if using.

If the thought of making another dinner has you more like this….

.

YAAASS

than this….

Why is this weirdo so happy to be slicing tomatoes?!

You need to try one of these quick and healthy meals, and don’t forget your “fruit salad”!

♥ Erin

You Might Also Like

Instant Pot, Whole 30 Pot Roast-Fridge to Table in Under 2 Hours

By • November 28, 2017 • About, All Things Food, Recipes

I jumped on the Instant Pot bandwagon hard when, in a momentary lapse in judgement, I went out to Target. On Thanksgiving. At 11:30 PM. This is something I swore I’d never do, and now I was doing it just to save $20. I apologize to retail employees everywhere.

So….now that my conscience is clear, let me tell you how much I’m loving my new bae, Ingrid. Yes, I named her. So far, she has already made me two of my childhood favorites, mashed potatoes and pot roast, and in record time. What have YOU done for my lately? I rest my case.

On Saturday, I used this simple recipe to make mashed potatoes for a crowd. They were done in 25 minutes, and I didn’t have to peel a single potato! Yay for no skinned knuckles! Monday, I tried this pot roast recipe from this hunk over at The Domestic Man. Damn!

(Perhaps, my back-up bae?)

I was really pleasantly surprised with the flavor after the roast cooked for only 45 minutes. It tasted just as good as the ones I’ve slow-cooked all day. All three of my kids loved it too, which almost never happens! If you have an Instant Pot that you haven’t even taken out of the box, this is a great place to start! It’s Paleo-friendly too so you can feel good about this one.

MEEEEAAAAAAATTTT!!

Print

Instant Pot, Whole-30 Pot Roast

Course Main Course
Cuisine Pressure Cooker
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 2-3 lbs boneless roast
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp ghee, or butter if not doing Whole 30
  • 1 small yellow onion chopped
  • 1 T minced garlic
  • 1 6 oz. can tomato paste
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 10-12 mini potatoes any type, cut into bit-sized chunks
  • 1/2 pound brussel sprouts
  • 8 oz white mushrooms
  • 1 bunch of red or golden beets peel and cut beets into bite-sized pieces, wash and chop the beet greens
  • salt and pepper to taste

Instructions

  1. Season the roast with salt and pepper. Add the ghee or butter to the Instant Pot and press the “Sauté” button; wait for it to heat up, about 2 minutes, then add the roast. Brown on one side, about 6 minutes, then flip and brown the other side, about 6 more minutes. Remove the roast and set aside on a plate or cutting board. Add the onion and sauté until softened, about 4 minutes, stirring often. Add the garlic and tomato paste, and stir together until aromatic, about 30 seconds; add the broths, red wine vinegar, and Worcestershire sauce. Stir to combine and bring to a simmer, then add the roast and any accumulated juices.


  2. Cover the Instant Pot. Press the “Stew/Meat” button, and set it on high pressure for 45 minutes. Next,use the quick-release valve on the lid to force-depressurize the rest. You do this by turning the valve on top of the lid to the "venting" setting. You may want to read the user manual before beginning this step to get a better understanding of what to expect. I got a little confused, but the recipe still turned out well.


  3. Remove the lid and transfer the roast to a rimmed baking sheet and set aside. Add all of the veggies, including the greens to the Instant Pot, re-cover with the lid, and set to “Stew/Meat” on high pressure for 6 minutes. While the vegetables cook, place the roast in the oven on broil until the top of the roast is crispy and some of its fat renders, about 4 minutes. Remove the roast and transfer it to a cutting board; loosely tent with tin foil to keep warm. Once the vegetables are finished, use the quick-release valve on the lid to force-depressurize the Instant Pot. Using a slotted spoon, transfer the vegetables to the baking sheet. Press the “Sauté” button on the Instant Pot to simmer, uncovered, and reduce the liquid; as that happens, place the vegetables in the oven and broil until browned, about 5 minutes, flipping and jostling the vegetables every couple of minutes.


  4. Slice the roast and place it on a platter; add the vegetables to the platter. Once the liquid has reduced by about half, taste it and add salt and pepper as needed, then pour some of it over the roast and vegetables. Serve immediately with the sauce as a gravy.


Recipe Notes

  • These recipe steps may seem a little complicated at first, but, to simplify, you're really just 1)sautéing the meat on each side 2)high pressure cooking the meat(45 min) and the veggies(6 min) in the IP 4) Roasting the meat(4 min) and veggies (5 min) under the oven broiler. 5) sautéing the remaining sauce so it reduces by half.
  • Feel free to substitute any vegetables with whatever your family likes. My kids won't eat carrots so I left those out, but I threw mushrooms that we all love.
  • On his site, The Domestic Man, Russ Crandall, details how to make this in a dutch oven on the stove and a slow cooker.

Be on the lookout for more Instant Pot recipes coming soon, as Ingrid and I get better acquainted. 😉

♥ Erin

You Might Also Like