Who needs easy dinner ideas? I know I do! Weeknight dinner can be such a challenge. I am exhausted from work, the commute and then I need to make dinner. I prep as much as I can on the weekend but some weekends there simply isn't time. When time is short, I rely on several fast recipes that can come together in 30 minutes and are still healthy.
I also make dinner fast by substituting organic canned and frozen vegetables. This helps me shorten the amount of time needed to prep the ingredients and still provides key nutrients. Organic canned and frozen vegetables are becoming easier to find at my local grocery store. Plus, since they can be stored, I always buy them when they are on sale. This helps me to stay on budget and have a healthy pantry that is ready to be cooked on a moment's notice!
There are a couple of recipes that are vegetarian. But if needed, you can add lean protein if your family simply cannot eat a meal without meat. If you try any of the below, on’t forget to tag me on Instagram as @heatherleehurst and use the #heathershealthhabits hashtag. I love seeing your takes on my recipes! If you would like to get healthy living information and recipes for free, follow my blog on Bloglovin.
You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I am up to.
Turkey Skillet. This is a fast and easy meal that saute's ground turkey, potatoes, red peppers, mushrooms, onions and has a slight kick from chili powder. And it is cooked in one pan! Love that!
Ingredients (Serves 2):
1/2 lb ground turkey
1/2 red pepper diced
2 small (or 1 medium) peeled and cubed white potatoes
1/2 zucchini diced
1/4 onion diced
4 white mushrooms sliced
Chili powder, salt and pepper to taste
In a skillet, heat up a little olive oil and add onion when hot. Saute for 3-4 minutes. Add in potatoes. Cook 5 minutes, then add in ground turkey. Stir to break-up the turkey. Keep stirring to ensure turkey is cooking. After 5 minutes, add in red pepper and mushrooms. Cook another 5 minutes. Sprinkle on chili powder, salt & pepper. Serve!
Smothered Pork Chops. This recipe incorporates a saute of veggies on top of pork chops. Serve with a salad and broccoli for a carb-free meal.
Ingredients (Serves 2):
2 Pork Chops (we like bone-in but boneless works just as well)
1/2 red pepper, sliced
1/2 onion, sliced
6 white mushrooms sliced
1/4 tsp Garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp black pepper
In a skillet, put in some olive oil and heat. Mix the spices together and coat each side of the pork chops. Place pork chops in the skillet. Depending on thickness of the pork chops, cook 8-10 minutes on each side, or until juices run clear. Meanwhile, heat some olive oil in another
pan and add the onions. I like to caramelize the onions so I put them on as soon as I start cooking the pork chops. If you like your onions less well done, start them after the pork chops have cooked about 4 minutes.
Add mushrooms to the onions. Continue cooking as the mushrooms release their juices. Add the peppers after the mushrooms have cooked down - about 5-7 minutes later. Peppers only need about 4 minutes to cook. Put the pork chops on a plate and top with the onion, mushroom & peppers. Serve with cooked corn kernels (frozen or canned) and a salad.
Cavatelli with white beans, sun-dried tomatoes and spinach. This is a quick pasta dish that can use frozen or fresh spinach. I always have chopped sun-dried tomatoes in the fridge for easy additions to pastas or salads.
Ingredients (Serves 3-4):
1 bag frozen Cavatelli, reserve 1/2 cup cooking liquid
1 can small white beans, rinsed
1/2 bag frozen chopped spinach
4 TBSP chopped sun-dried tomatoes in oil
1 TBSP Olive Oil
1 TBSP Butter
Cook Cavatelli according to directions. In a skillet heat olive oil, Cavatelli cooking liquid, and butter. Add in white beans, spinach, sun-dried tomatoes and Cavatelli. Stir and cook until beans and spinach are cooked through. Serve with Parmesan cheese and garlic bread.
Vegetarian Tacos. We like the soy-free meat product Quorn crumbles for our vegetarian nights. They give a meat-like texture and are filling.
Ingredients (Serves 2):
1 package taco seasoning
Either taco kit with shells or soft flour tortillas
1/2 bag Quorn crumbles
1 diced tomatoe
1 cup lettuce (either torn or from a bag)
1 cup shredded cheese
1/2 cup jalapenos
Prepare taco seasoning with water in a pan. Add Quorn and bring to a boil. Cook until Quorn is done and has absorbed some of the liquid. Put Quorn, tomatoes, lettuce, cheese and jalapenos in individual serving dishes on the table. Heat taco shells or tortillas. Dinner is served!
I hope this post inspired you to try a few recipes that are quick and can be used whenever you are low on time. PS: If you make any of my recipes, don’t forget to tag me on Instagram as @heatherleehurst and use the #heathershealthhabits hashtag. I love seeing your take on my recipes!