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easy dinners

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

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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.

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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.

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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

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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

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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

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Yummy and Comforting Greek Lemon Chicken Soup

By • February 10, 2018 • All Things Food, Meal planning, Recipes

The flu virus has completely fucked up my entire week, ladies and gents!  The only bright spot was when my in-laws went to the grocery store for me. They not only got me everything we needed to survive this wretched week, but they also brought us three large containers of Avgolemono, lemon/egg soup, from their favorite Greek restaurant. Avgolemono is a thick and hearty soup that tastes so comforting, especially when you’re sick. Unfortunately for everyone in our house, someone (me) ate all three containers in one day. Below is my attempt to make my own version of this traditional Greek soup.

After my family ate this soup, my husband called me from work to tell me how much he loved it and my son kept asking me if I really made this from scratch without a recipe. You too can have your family compliment you, all while doubting your honesty, if you try this soup!

Enjoy!

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Greek Lemon Chicken Soup

Course Soup
Cuisine Greek
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 small onion, chopped
  • 1 dozen baby carrots or 2 large carrots, chopped
  • 6 cups chicken broth or 2 tbsp. Better than Boulliuon Chicken broth with 6 cups water
  • 1/2-1 cup chopped or shredded cooked chicken Not gonna lie, I used Chick Fil A's grilled nuggets, but rotisserie chicken would also work.
  • 1/2 cup acini di pepe, orzo or rice, uncooked
  • 2 medium red-skinned potatoes, chopped into bite-sized pieces
  • 1 cup chopped spinach, fresh or frozen
  • 1 egg beaten
  • 1/4 cup lemon juice
  • salt and pepper, to taste

Instructions

  1. Heat 1 tablespoon of oil in a large stock pot or Dutch oven and add in the minced garlic and sauté for 30 seconds. Don't worry if you burn the garlic. The soup will still taste good, (speaking from experience here).

  2. Add the onion and carrot to the pot and sauté for 5 minutes or until onions become translucent.

  3. Pour in the 6 cups chicken broth and bring everything to a rolling boil.

  4. Add the chopped potatoes, spinach, chicken and the 1/2 cup of pasta or rice to the pot and simmer according to the package directions. I used acini di pepe and cooked it for 10 minutes. 

  5. Add 1/4 cup lemon juice and salt and pepper to taste. You may want to add less lemon juice or more, depending on how lemony you want your soup to be. 

  6. Crack and beat one egg in a small bowl. Temper the egg by slowly adding hot broth one spoonful at a time to heat up the egg without scrambling it.  If you put in the cold egg you'll have bits of scrambled egg in your soup instead of one that's been incorporated in to create a thick and creamy soup.

Recipe Notes

Serve the soup with crumbled feta cheese to really enhance the flavors. 

You can always swap the veggies for anything you have on hand. I just happened to have spinach and red-skinned potatoes that I needed to use up.

I love using this Better than Bouillon soup base because it lasts a long time and make a ton of broth without taking up a lot of room in the fridge. 

If you want a more standard chicken soup, feel free to omit the lemon juice and/or the egg, but honestly, I think that would be a mistake.

For more on how to temper eggs, check out this video. 

 

I’m praying that the flu stays far away from the rest of you and that Punxsutawney Phil is proven to be a dirty, stinkin’ liar. Three cheers for an early spring!

♥ Erin

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Vegan Lentil Soup-Hearty, Healthy, Delicious and Ready in 30 Minutes!

By • December 1, 2017 • All Things Food, Recipes

My kids are on a lentil soup kick right now. What can I say? I grow ’em wonderfully weird. I made this recipe last week, and it was such a hit that I’m making it again today, this time with my pal, Ingrid.  This recipe is perfect for this time of year. It’s vegan, and full of fiber and vitamin-C rich greens, so it’s a good detox food to try in between all of those Christmas cookies. Try it tonight!

If you don’t yet own a beautiful goddess like Ingrid, you can still make this recipe. Just see the note below on increasing the cook time.

Print

Vegan Lentil Soup

Course Main Course
Cuisine Instant Pot, Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 garlic cloves pressed or 2 T minced
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric curry powder or other spices you enjoy
  • ½ teaspoon dried thyme
  • 1 teaspoon salt more to taste
  • 1/4 tsp. black pepper
  • 1 large can 28 ounces diced tomatoes, drained
  • 1 cup brown or green lentils picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cups chopped fresh greens- spinach kale, collards-tough ribs removed
  • Juice of ½ to 1 medium lemon 1-2 Tablespoons, to taste
  • Feta cheese optional

Instructions

  1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery.
  2. Saute, stirring occasionally, until tender, about 5 minutes.
  3. Add the 2 T garlic, 2 tsp cumin, 1 tsp turmeric or curry powder, 1/2 tsp. thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  4. Add the cup of lentils and pour in the 4 cups of broth, 2 cups of water and can of diced tomatoes. Stir.
  5. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.
  6. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
  7. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Serve sprinkled with feta cheese and seasoned with salt and pepper, if needed.

Recipe Notes

  • Keeps in the refrigerator for about 3 days, and freezes well too.
  • If your kids, like mine, prefer more of a pureed soup, throw 3 cups of the cooked soup into the blender. Blend until smooth and then stir back into the pot.
  • I omitted the celery and carrot when I made this for my kids because they won't eat them, but upped the greens to three cups.
  • If you don't have an Instant Pot yet, you can make the soup on the stove, but increase the cook time from 12 minutes to 35 minutes. 

Recipe adapted from: KitchenTreaty.com and CookieandKate.com

Happy healthy eating…..or happy cookie eating! I don’t judge.

♥ Erin

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Meal Plan Monday-5 Quick and Easy Dinners

By • November 13, 2017 • About, All Things Food, Meal planning, Recipes

Good morning,

I don’t know about you all, but I’m getting excited for Thanksgiving. Who doesn’t love a holiday that’s all about stuffing our faces until we pass out in a turkey-induced coma? I love trying new recipes each year, so this week I decided, why wait until Thanksgiving? Here is my weekly meal plan, as well as five new recipes we’ll be taste-testing this week:

The Plan:

Monday– Grandpa’s Sauerkraut and Kielbasa, Spinach Salad

Tuesday– Crispy Parmesan Garlic Chicken with Zucchini

Wednesday– Fish Taco Bowls

Thursday– Date night, Spaghetti and Meatballs for the kids

Friday– Creamy Coconut Lentil Curry

Saturday– Leftovers/Takeout

Sunday– Red, White and Bean Minestrone with Parmesan Crisps, Salad

 

Monday-Healthier Grandpa’s Sauerkraut and Kielbasa with spinach salad- This was always one of my favorite dinners when I was a kid. I’m lightening this recipe up by using turkey kielbasa, purple potatoes (which are even better for you than sweet potatoes) and subbing a tablespoon of olive oil for the 1/2 cup of butter.

 

 

 

 

Tuesday– This Crispy Parmesan Garlic Chicken with Zucchini looks really delicious, doesn’t it? The cheese and garlic combo is something my whole family will love.

 

 

 

 

 

 

 

Wednesday– This Fish Taco Bowl recipe is a great way to enjoy the flavor of fish tacos in a healthier way.

 

 

 

 

 

 

Thursday– My husband and I have a regular, bi-weekly date night every Thursday, so I’ll be making the kids some spaghetti and meatballs. I’m making lasagna with this amazing recipe for a PTA event at their school, so the kids will actually get leftover homemade sauce instead of my usual Kroger brand.

 

 

 

 

Friday–  This Creamy Coconut Lentil Curry will be just perfect for this chilly November weather. My friend made this a few weeks ago and the flavor was on fleek: sweet, savory and delicious. Can on fleek describe food? Idk, but I’m old, so I’m sticking with it.

 

 

 

Saturday– When you have three picky eaters, there are bound to be lots of leftover food. I will most likely make my kids grilled cheese sandwiches while my husband and I eat all the food that grossed our kids out this week. Oh joy of joys.

 

Sunday– Red, White and Bean Minestrone is one of my mother-in-law’s recipes that she has been kind enough to share with me. It’s so full of flavor and can easily be adapted to your tastes.

 

 

Meal planning can be a real bitch, so I hope this helps! Happy (ugh) Monday!

♥ Erin

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Meal Plan Monday- A Week’s Worth of Meals, Complete With Grocery List

By • October 30, 2017 • About, All Things Food, Meal planning, Recipes

Good morning,

A few weeks ago I was fortunate enough to attend The Mama Retreat here in Richmond. It was an entire day just for moms. We were pampered and cared for, and I left feeling refreshed and inspired. It was the first event of its kind, but they are planning three more for 2018. Get more info here and read all about my experience during the event.

One of the hosts of the event was Alex Cenname, a Certified Health Coach, specializing in personal health coaching for expecting mamas as well as those trying to conceive and women postpartum. She is an expert at planning, prepping and preparing healthy meals and snacks. As one of the gifts from the retreat, Alex sent us a meal plan for a week of simple and delicious recipes, complete with shopping list. Lucky for all of you, she gave me the okay to share the plan here. Check it out!

Weekly Meal Plan

Customized by Alexandra Cenname, Founder of Mama In The Makin’ & Integrative Nutrition Health Coach

The Grocery List:

  • Produce

2 pounds Brussel sprouts

1 large sweet potato

1 granny smith apple

1 red onion

1 bulb garlic

1 bunch celery

1 small carrot bunch

1 white onion

2 pounds Brussel sprouts

1 spaghetti squash

2 lemons, or a small jar of lemon juice

2 cups frozen broccoli

1 pack fresh rosemary, or sub dry

2 apples, variety of your choice

 

  • Pantry staples needed

Cooking oil (olive, coconut, avocado)

Cinnamon

Chili powder

Turmeric powder

Maple syrup

Honey

Salt and pepper

 

  • Bulk

12oz raw cashews

2oz nutritional yeast- I like Bragg’s bought here.

16oz walnuts

20oz rolled oats

8oz rice

 

  • Refrigeration

4 chicken breasts

1 pound chicken breast

1 pound ground beef

1 pack bacon

20oz milk or nut milk of choice

10oz plain Greek yogurt

 

  • “Shelfie”

8oz elbow pasta

1  small can tomato paste

1 can coconut milk

1 bottle Dijon mustard

4oz raisins

1 bottle coconut aminos- like this one

1 bottle sriracha

The Food:

Sunday & Monday: The Best Vegan Mac n’ Cheese by Detoxinista– OMG was this good!

Tuesday & Wednesday: Sheet Pan Chicken with Sweet Potato, Apples and Brussel Sprouts by Well Plated– This dish made my kitchen smell delicious!

Thursday & Friday: Spaghetti Squash Bolognese by Balanced Bites– Adding coconut milk to the sauce is genius! For even more flavor, grab some mini balls of mozzarella, slice and melt them over the top.

Saturday: Leftovers! or Grab a bite out- I used the leftover bolognese sauce and made more pasta. I ate a small portion of the pasta with a giant salad.

Breakfasts: Easy Overnight Oats by Damn Delicious

Lunches: 5 ingredient Honey Sriracha Crockpot Chicken with Broccoli and Rice– The sriracha and honey make this dish so flavorful!

I loved this meal plan! Not only were the meals delicious and kid-friendly, but they were simple to prepare and I already had most of the ingredients on hand. I made all of the dinners and the lunch for my family last week and they loved them all too, without exception. I did sub real pasta for the spaghetti squash when making dinner for the kids, but, other than that, I stayed true to the recipes. My son raved about the sheet pan chicken, saying it was one of the best dinners he’d ever eaten. It doesn’t get any better than that!

Let’s be honest, we all know that most of us will be consuming just as much sugar as our kids this week. What better time to try out these healthy recipes? You’ll be able to steal those Reese’s Peanut Butter Cups from your kids after bedtime and still feel like a virtuous parent. Let me know how it goes in the comments! Happy Halloween!

♥ Erin

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Quickie Dinner Series: Chorizo Seitan Sheet Pan Supper

By • October 3, 2017 • About, All Things Food, Meal planning, Recipes

It’s time for Chorizo Seitan Sheet Pan Supper. Dang, that’s a mouth-full isn’t it! #thatswhatshesaid. This is a delicious, vegan dinner that I put together at the last minute. I had planned to make crockpot chicken, but I was too lazy to wash the crockpot, and so this recipe was born. It is tangy, full of protein, includes healthy cultured veggies and is just a bit spicy. I got my seitan at Whole Foods, but my favorite vegan, Christy, told me it’s also available at Wegmans. Seitan, not to be confused with Satan, is sometimes called wheat meat and is made from rinsing and cooking wheat dough to remove the starch. It doesn’t sound too appetizing, but I promise you, it’s good. If you just can’t wrap your head around that, feel free to sub seitan for any kind of spicy sausage.

Print

Chorizo Seitan Sheet Pan Supper

Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 4

Ingredients

  • 1 package Upton's Naturals Chorizo Seitan
  • 1/2 cup sliced mushrooms
  • 2 sliced plum tomatoes
  • 3 cloves garlic, sliced or 1 tbsp. minced
  • 1/2 cup sauerkraut or other fermented veggie
  • 1/2 cup chick peas
  • 1/2 tbsp. lemon juice
  • 1 tsp smoked paprika
  • 2 tbsp. olive oil
  • 2 tsp seasoning blend-lemon pepper, season salt -Whatever you have on hand

Instructions

  1. Line a sheet pan with foil and preheat oven to 450 degrees.

  2. Crumble the chorizo seitan onto foil.

  3. Add mushrooms, tomatoes, garlic and kraut. 

  4. In a small bowl, combine chick peas, lemon juice and smoked paprika and mix until combined.

  5. Add the chickpea mixture, the olive oil and the seasoning blend of your choice to the sheet pan and mix with a wooden spoon.

  6. Put the sheet pan into the oven for 20 minutes and then enjoy!

Recipe Notes

  • We ate this with a side of salad and green beans. 

I wasn’t sure if my kids would be down with the spicy chorizo flavored seitan, but my picky five year old said it was yummy “chicken” and my son asked if I would make this for his birthday in February. Victory! Hope you’re all having your own tiny victories so far this week!

♥ Erin

PS-Sorry, not sorry, for the that’s what she said hashtag. I’m a 37 year old mom with the sense of humor of a 15 year old boy.

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