As we settle into fall, the weeks are flying past! Store shelves are stocked with costumes and holiday decorations, reminding us of the busy, fun months ahead. If your weeks are feeling busy too, chances are by Wednesday or Thursday you’re also frazzled and tired, with little energy left to prep dinner. We thought it would be fun to share a few of our favorite, quick, dinner recipes to help make your weeknight meal planning a little easier.Try working them into your meal planning this fall! Utilizing your meal planning pages in your planner will also help you stay organized and remember what you cooked!
This recipe couldn’t be easier. With a handful of pantry ingredients, you can set this in the morning and forget about it until dinner time.
Slow Cooker Chicken for Tacos
2 lbs. boneless, skinless chicken (breast or thigh meat or a mix)
1 T. olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
1 can green chiles
6 cloves of garlic, chopped
1 C. prepared salsa of your choice
1 lime
Place the chicken in your slow cooker. Pour over the olive oil and sprinkle with chile powder, cumin, oregano, salt, and black pepper. Add the green chilies, garlic, and salsa and mix thoroughly to combine. Cover and cook on low for 6-8 hours. After cooking, shred the chicken, top with a squeeze of lime, and serve!
No slow cooker? Combine everything plus 2 cups of chicken stock in a dutch oven or oven proof pot and cook at 350 degrees for 2-3 hours.
Options for serving:
Tacos - Fill tortillas of your choice with the shredded meat, salsa, lettuce, cilantro, and pickled onions.
Burrito Bowl - Add the shredded meat to a bowl of cooked brown rice, black beans, corn, lettuce, avocado, and cilantro.
Quesadilla - Make a chicken and cheese quesadilla with any leftovers and pop into lunchboxes with a cup of soup or salad.
These meatballs can shift any direction you want to go. They are super versatile and a big hit with kids! Feeling ambitious? Double the batch and stash leftovers in the freezer for an easy dinner another night!
Any Direction Turkey Meatballs
1 T. olive oil
½ C. shredded parmesan cheese
⅓ C. bread crumbs (substitute almond flour or oat flour)
2 T. fresh parsley, chopped
1 teaspoon garlic powder
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
1 pound ground turkey
1 egg
Preheat the oven to 400 degrees and line a baking sheet with parchment paper and a drizzle of olive oil. In a large bowl combine all ingredients. Set the mixture aside to rest for a couple minutes. Form the mix into meatballs (not larger than a golf ball). Place the meatballs on the baking sheet and bake for 30 minutes, rotating the pan halfway through. Cut a meatball open to ensure no pink remains (or bake until temperature reaches 165 degrees). Serve how you like!
Options for serving:
- Serve with pasta or roasted spaghetti squash and marinara.
- Place some meatballs on a sandwich roll with marinara and a slice of mozzarella and broil until the cheese is melted.
- Add a few meatballs to a toasted pita and stuff with lettuce, tomato, sliced red onion, olives, crumbled feta cheese, a dollop of greek yogurt, and squeeze of fresh lemon juice.
- Serve with oven roasted vegetables and any grain of your choice.
- Send leftover meatballs in tomorrow’s lunchbox with some bbq sauce for dipping and fresh sliced vegetables.
- For a tex-mex variation, substitute cheddar cheese for the parmesan, crushed tortilla chips for the flour, and ½ cup of salsa for the parsley, garlic powder, and oregano.
This recipe is excellent for using up bits and pieces hanging around in your fridge. You can substitute other vegetables to change things up. Cauliflower, zucchini, and spinach work great too!
Sheet Pan Frittata
1 lb. broccoli, chopped
8 oz. mushrooms, sliced
1 Cup cherry tomatoes, sliced
12 large eggs
1 C. milk
1 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon of pepper
1 Cup of shredded cheddar cheese (substitute any cheese of your choice)
Preheat the oven to 375 degrees and coat a rimmed baking sheet with cooking spray or oil. Add the vegetables to the pan and spread out evenly. Bake for 12-15 minutes, or until the broccoli is tender. While the vegetables roast, whisk the eggs, milk, salt, pepper, and dijon mustard in a large bowl. After the vegetables are ready, carefully pour the egg mixture into the pan. Sprinkle with the cheese and bake for 20-30 minutes, until the frittata is puffed and golden. Let cool before slicing.
Options for serving:
- Place slices of the frittata on bread of your choice with some avocado and additional cheese and assemble breakfast sandwiches.
- Cut the frittata into strips and fold into tortillas with black beans, salsa, and avocado for breakfast burritos.
- Serve squares of frittata with a simple green salad and roasted potato wedges.
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