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 have on hand. The tangy basil vinaigrette is the star that ties it altogether.
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 flavor without the bacon and nutritional yeast for a cheezey flavor without the cheese (and […]
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 slices to keep this even simpler. Serve with a simple green salad.
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 and lemony tahini dressing. Once you start with this one, you can’t stop.
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 10 ingredients, no prep required, and ready in about 30 minutes.
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 favorite way to eat kidney beans is simmered in a tomato-based sauce, jazzed up with […]
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 saves you the hassle of measuring out multiple spices and chopping garlic and ginger.
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 helps us hit that goal to eat more fish. You can also prep the tuna […]
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 or crave-worthy plant-based bowl.
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 with a couple cups of veg, then cook the whole wheat pasta right in the […]
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 with sliced avocado and warm tortillas or tortilla chips for dipping.
Linguini with Easy Clam Sauce
When you’re stuck in the middle of February (or any month not ending in “r”) and craving clams, enter our favorite Linguini with Easy Clam Sauce. This weeknight-friendly pasta is made with canned wild clams and brightened up with a ton of fresh lemon and a generous handful of parsley. Don’t be tempted to skip […]