Dinner doesn’t have to be complicated to be nourishing or satisfying. I’m all about keeping things simple, especially during busy weeks. While I do aim to make healthy, balanced meals most nights, some days just getting something on the table feels like an accomplishment. That’s why I focus on approachable meals that support my health goals without requiring hours in the kitchen.
Today I’m sharing what a full week of simple dinners looked like for my family recently—recipes included! Whether you need quick inspiration or want to try something new, I hope this lineup shows you that dinner can be stress-free and still delicious.
Meatless Monday: Pesto Penne with Meatless Chiqin Pieces
Serves 6
Ingredients:
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8 oz penne pasta
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1 jar basil pesto
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1 package Quorn meatless diced chiqin
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½ tsp garlic powder
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½ tsp onion powder
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1 tsp Italian seasoning
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Salt and pepper, to taste
Directions:
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Cook pasta according to package directions.
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While the pasta cooks, heat a large skillet over medium heat and spray with nonstick oil. Add the chik’n pieces and season with garlic powder, onion powder, and Italian seasoning. Cook for 7–10 minutes or until golden.
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Drain the cooked pasta and add it to the skillet. Remove from heat and stir in the pesto. Taste and adjust seasoning if needed.
Taco Tuesday: Chicken Burrito Bowls
Serves 8
Ingredients:
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1½ to 2 lbs chicken breast, cubed
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2 tsp ground cumin
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1 tsp chili powder
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp smoked paprika
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½ tsp black pepper
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1 can (15 oz) black beans, drained
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2 bell peppers, diced
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½–1 onion, diced
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4 cups cooked rice
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Optional: protein chips or tortilla chips for serving
Directions:
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Season chicken with spices and cook in a skillet over medium heat until done (about 10–15 minutes).
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In another skillet, sauté beans, peppers, and onions with nonstick spray for 10 minutes or to your preferred tenderness.
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Build your bowl with rice on the bottom, then layer with vegetables and chicken.
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Serve with chips if you’d like for added crunch.
Pasta Wednesday: Spaghetti with Impossible Meatballs
Serves 10
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12 oz Impossible ground meat
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp ground cumin
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½ tsp Italian seasoning
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¼ tsp salt
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¼ tsp pepper
For sauce:
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4–6 cups marinara (store-bought or homemade)
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp dried basil
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½ tsp oregano
Other:
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16 oz spaghetti
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Salt and pepper, to taste
Directions:
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In a bowl, mix Impossible meat with seasonings. Form into meatballs.
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Sear meatballs in a skillet for 5 minutes per side.
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Add sauce and spices to a slow cooker, stir, then add seared meatballs. Cook on low for 4–6 hours.
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Cook pasta according to package instructions.
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Mix everything together before serving. Taste and season if needed.
Throw-Together Thursday: Chicken Fried Rice
Serves 10–12
Ingredients:
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2 lbs boneless skinless chicken breast, diced
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2 boxes Chicken Helper Chicken Fried Rice
Free-For-All Friday: Homemade KFC Bowls
Serves 6–8
Ingredients:
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2½ lbs potatoes, peeled and cubed
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12 oz frozen mashed cauliflower (I use Bird’s Eye)
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4 tbsp butter or margarine
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1 tsp salt
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½ tsp pepper
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20 oz Realgood lightly breaded chicken nuggets (or any preferred brand)
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12 oz frozen corn
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Optional: shredded cheese and/or gravy
Directions:
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Boil potatoes until tender (15–20 minutes), drain, and set aside. Mash to your preferred texture.
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Prepare cauliflower as directed and mix into potatoes with butter, salt, and pepper.
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Cook chicken and corn according to package directions.
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Assemble your bowls with mashed potato mixture, then top with corn, chicken, and optional cheese or gravy.
Simple Saturday: Two-Ingredient Dough Pizza
Serves 1
Ingredients:
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⅔ cup self-rising flour
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½ cup plain fat-free Greek yogurt
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1 tsp Italian seasoning
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Pizza sauce, shredded cheese, and your favorite toppings
Directions:
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Preheat oven to 400°F.
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Mix flour, yogurt, and seasoning to form a dough. Knead for about 2 minutes on a floured surface.
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Press dough into a greased pizza pan and bake for 10–15 minutes.
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Remove, add toppings, and bake for another 5–10 minutes until the cheese is melted.
Slow-Down Sunday: Mandarin Chick’n with Rice & Edamame
Serves 4–6
Ingredients:
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21 oz Gardein Plant-Based Mandarin Orange Crispy Chick’n
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4 cups cooked rice
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12 oz frozen edamame (I like Pictsweet Farms)
Some of these meals take a bit of prep, and others are ready in under 20 minutes but, they’re all doable, even on busy nights. While not every week looks exactly like this, I often lean into simplicity and flexibility. This helps me stay on track with my health goals without burning out in the kitchen.
I hope this week of simple dinners gives you some inspiration for your own meal planning. Let me know in the comments which one you want to try first or share your favorite go-to dinner!
And for more easy dinner ideas and health-focused inspiration, be sure to follow me over on Instagram!
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