@thedinnershift on Instagram
Mujadarra Bowls with Tahini Yogurt

Mujadarra Bowls with Tahini Yogurt

To keep this classic Middle Eastern lentils and rice dish weeknight-friendly, slice the onions and steam the brown rice in advance. I also recommend taking advantage of pre-cooked lentils (look for them in the refrigerated section) to save major time.…

Green Quinoa Bowls with Basil Vinaigrette

There is something so satisfying about a bunch of food in bowls (unless you have an aversion to foods touching, then this one is a problem). This Green Quinoa Bowl is totally customizable to whatever raw or cooked vegetables you…

Grilled Vegetable Frittata

If you hate wasting food (who doesn't), this is a great way to use up any grilled vegetables from your last BBQ. Roasted vegetables work great, too. This Grilled Vegetable Frittata is jazzed up with smoked paprika for a bacon-y…

Dinner table setting with two bowls of chicken cacciatore pasta.

Weeknight Chicken Cacciatore

Serve all the flavor of a traditional Chicken Cacciatore in a fraction of the time (I'm talking 15 minutes!) with the help of a few store-bought shortcuts, like pre-sliced peppers and rotisserie chicken. Swap out the pasta for toasted baguette…

Large bowl containing chopped salad, chickpeas, sliced avocado and tahini dressing

Trader Joe’s Recipe: Cruciferous Crunch Power Salad

I never leave TJ's without a few bags of Cruciferous Crunch in tow. It's a balanced mix of, you guessed it, cruciferous greens like shaved Brussels sprouts, chopped kale and cabbage, and pairs perfectly with crunchy chickpeas, all the seeds…

One Pan Salsa Chicken and Rice

One Pan Salsa Chicken and Rice

A spin on one of our favorite weeknight staple meals, baked chicken and rice, this One Pan Salsa Chicken and Rice is made with Tex-Mex spices and salsa. Think of it like cheater Arroz con Pollo. Even better, though? Under…

Cajun Red Beans and Rice

Cajun Red Beans and Rice

Kidney beans were the first beans I ever ate. Growing up we ate them in green salads and I always thought it was so funny that they were named after an organ. While I still love them in salads, my…

Quick Red Lentil Coconut Curry with Spinach

Quick Red Lentil Coconut Curry (Stove and InstantPot)

Tender and creamy in under 15 minutes, red lentils are the ultimate weeknight legume. I love them in any type of curry, especially paired with coconut milk. Aside from chopping cilantro, this recipe requires zero prep. Using red curry paste…

Italian Tuna Melts

Italian Tuna Melts with Tomato and Basil

My kids always surprise me when I serve these Italian Tuna Melts and they gobble them up, usually asking for seconds (as long as I haven't added tomato to theirs!). This is a staple pantry recipe in our home and…

Golden Cauliflower Bowls with Lemon Parsley Vinaigrette

Golden Cauliflower Bowls w/ Lemon Parsley Vinaigrette

Cauliflower and chickpeas are seasoned and roasted with warm spices and lemon zest in these meal-prep-friendly high-protein vegan dinner (or lunch!) bowls. Served with fresh baby spinach, quinoa, and a bright lemon parsley vinaigrette, you've never met a more satisfying…

One Pot Taco Pasta

One Pot Taco Pasta

Nothing beats taco or pasta night, unless it's taco pasta night. This One Pot Taco Pasta begins and ends with one pan (which ups your odds of convincing someone else to do the dishes). Saute ground beef (or turkey) along…

Leftover Chili Baked Eggs

Leftover Chili Baked Eggs

Stretch the last of the beef or vegetarian chili into a delicious new dinner by dropping in a few eggs. Leftover Chili Baked Eggs is the ideal "breakfast for dinner" situation and ready in about 15 minutes. Serve it topped…