Quick & Easy Meals for Busy Weeknights!

Hi, I’m Marcie! I’m a wife and mother of two boys residing in the San Francisco Bay Area. I’m living proof that anybody can learn to cook because I was horrible at it for most of my life. I grew up baking in the kitchen with my mom, and had hardly any experience cooking until later in life. When I got married, I still wasn’t a great cook, and focused on it when I dumped my paying job and became a stay at home mom. I watched countless hours of Food Network, read cooking magazines and cookbooks, and took some classes here and there. I was obsessed and started this blog in September of 2012.

My dream was to go to cooking school, and in September of 2013 I began a 6 month full-time cooking program in San Francisco at Tante Marie Cooking School. It was demanding, challenging, fun, and extremely rewarding, and was 6 months of some of the best experience and food I’ve ever encountered. I graduated in March 2014, and received a certificate for my achievement. Although the program prepared me for the restaurant/catering world, I prefer the (sometimes) slower pace and creativity I have running this blog, and have a dream to write a cookbook next.

My food focus is on fresh, seasonal food, with lots of flavor. You’ll find mostly healthy dishes with some sweets on the side, because life is completely about balance for me. I hope the recipes you find here will inspire you to get in your kitchen and create dishes to enjoy with the ones you love.

Table of Contents

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HONEY PINEAPPLE TERIYAKI CHICKEN SKILLET

GRILLED VEGGIE FLATBREAD PIZZA WITH PESTO

GREEK CHICKEN SKEWERS {SOUVLAKI}

30-MINUTE CREAMY PESTO TORTELLINI SKILLET

30-MINUTE PORK CHOPS WITH CREAMY BOURBON MUSHROOM SAUCE

4

5

6

7

8

————

30-MINUTE THREE BEAN CHIPOTLE QUINOA CHILI

30-MINUTE CHEESY MEXICAN RICE SKILLET

SKILLET CRUSTLESS QUICHE PRIMAVERA

SPICY LIME GRILLED SHRIMP

ONE POT MEXICAN BLACK BEAN SWEET POTATO QUINOA

9

10

11

12

13

————

EASY CHICKEN PARMESAN BURGERS

TURKEY SAUSAGE JALAPEÑO WHITE BEAN CHILI

FISH TACOS WITH STRAWBERRY AVOCADO SALSA

GINGER SESAME VEGGIE QUINOA BOWLS

HONEY PINEAPPLE BARBECUE CHICKEN SANDWICH

14

15

16

17

18

Flavor the Moments 4

HONEY PINEAPPLE TERIYAKI CHICKEN SKILLET————

A 30 minute meal that’s family friendly! It’s quicker to throw to together than it is to pick up take-out, and it’s even more delicious!

DIN

NER

INGREDIENTS

For the sauce

¼ cup reduced sodium soy sauce (if gluten intolerant, use one that’s gluten free)

¼ cup water

6 tablespoons honey*

2 tablespoons pineapple juice, reserved from fresh, or use 2 tablespoons more honey

1½ tablespoons rice wine vinegar

1½ tablespoons mirin*

1 teaspoon freshly grated ginger or ½ teaspoon ground ginger

1 tablespoon cornstarch mixed with 1 tablespoon water

DIRECTIONS

Prepare the sauce 1. Whisk together the soy sauce, water, honey, pineapple juice, rice wine vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.

Prepare the chicken 2. Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag. 3. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side. If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more. 4. Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat. 5. Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!

For the chicken

2-4 tablespoons canola oil

1 lb. boneless, skinless chicken breasts, cut into 1” cubes

2 tablespoons cornstarch

Salt and pepper, to taste

1 red bell pepper, cored, and cut into 1” pieces

1½ cups fresh pineapple chunks

Scallions and chopped cashews, for serving

SERVES PREP TIME COOK TIME TOTAL TIME

4-6 People 15 Minutes 15 Minutes 30 Minutes


GRILLED VEGGIE FLATBREAD PIZZA WITH PESTO————

A whole grain naan topped with pesto, fresh mozzarella, and plenty of veggies. It’s an easy, delicious healthy pizza option!

DIN

NER

INGREDIENTS

4 whole grain naan flatbreads (I used Stonefire brand)

½ cup spinach pesto (see recipe link in notes)

8 ounces fresh mozzarella, cut into about 12 slices

2 tablespoons extra virgin olive oil, divided

DIRECTIONS

Prepare the mushrooms 1. Heat 1 tablespoon of the olive oil in a saute pan over medium heat. Add the mushrooms, along with some salt and pepper, to taste, and saute until slightly softened, about 4-5 minutes. You may also slice the mushrooms a bit thinner and leave them raw for your pizza, if desired.

Prepare the chicken 2. Fill a medium saucepan with water and bring to a boil, and fill a small bowl with ice water and set aside. Add about a teaspoon of salt to the water, and add the fava beans. Turn down the heat and simmer at a gentle boil for 1 minute. Drain immediately and pour the beans into the ice water to stop the cooking process. If using favas, squeeze gently from the outer skin, and they’re ready to use.

Prepare the asparagus and corn 3. Preheat the grill to medium. Toss the asparagus with the remaining 1 cup of olive oil, or salt and pepper. Place on the preheated grill, along with the ear of corn. Cook the asparagus about 4-6 minutes, until crisp tender. Cook the corn about 10 minutes, turning every 2 minutes or so. When the corn is cool enough to handle, cut from the cob.

Assemble the pizzas 4. Place the flatbreads on a baking sheet. Top each with about 2 tablespoons of pesto sauce, 3 slices of fresh mozzarella, and divide the veggies evenly between them. Grill 3-4 minutes or until the bottom is crisp and the cheese has melted. Serve immediately and enjoy!

16 ounces mushrooms, stemmed, and sliced

½ cup fava beans or peas, shelled*

12 asparagus stalks

1 ear of corn, husks removed, or ½ cup corn removed from the cob


4 Flatbreads 20 Minutes 20 Minutes 40 Minutes


GREEK CHICKEN SKEWERS {SOUVLAKI}————

Chunks of Greek-marinated chicken and mediterranean veggie skewers grilled to perfection. Serve with pita bread and Greek tzatziki dip for the perfect mediterranean style meal!

DIN

NER

INGREDIENTS

For the marinade

¼ cup extra virgin olive oil

juice of 1 medium lemon

2 cloves garlic, minced

2 teaspoons fresh thyme (or 1 teaspoon dried)

2 teaspoons fresh oregano (or 1 teaspoon dried)

DIRECTIONS

Prepare the marinade 1. Place the olive oil, lemon juice, garlic, thyme, and oregano in a small bowl and whisk to combine. Place the seasoned chunks of chicken in shallow baking dish or a resealable bag. Pour the marinade over the chicken, and massage the marinade into the chicken using your hands until it’s well coated. Cover (or seal the bag), and refrigerate a minimum of 4 hours or overnight. The longer your chicken marinates, the more juicy and flavorful it will be.

Assemble the skewers 2. About 1 hour before grilling time, assemble the skewers. Thread each skewer, alternating the chicken and vegetables. You may have some veggies left, which are great skewered and grilled all on their own. Place the skewers back in the marinade and leave out at room temperature for one hour. 3. Preheat the grill, and oil the grill grates with canola oil to prevent sticking. Grill the skewers for 12-15 minutes, until the meat has browned and vegetables have softened, turning about every 3-4 minutes. Serve inside or outside the pita bread with the tzatziki dip. Enjoy!

For the skewers

(6) 10” wooden skewers

1 tablespoon canola oil, for oiling the grill grates

1 lb. chicken breast, about 1 lb., cut into 1” chunks, seasoned generously with salt and pepper

1 cup cherry tomatoes

1 medium zucchini, sliced into ¼” thick slices

½ yellow bell pepper, seeded and cut into 1” chunks

¼ of a red onion, peeled and cut into 1” chunks

Pita bread and Greek Tzatziki Dip, for serving


6 10” Skewers 30 Minutes 15 Minutes 45 Minutes


30-MINUTE CREAMY PESTO TORTELLINI SKILLET————

Spinach ricotta tortellini tossed in a light pesto cream sauce with mushrooms, sundried tomatoes, and toasted walnuts. It comes together as fast as it disappears!

DIN

NER

INGREDIENTS

For the pasta

1) 20 ounce package spinach ricotta tortellini (or your favorite variety)

2 tablespoons extra virgin olive oil

1 lb. baby bella mushrooms, stems removed and sliced

½ cup sundried tomatoes

½ cup toasted walnut pieces

grated parmesan, for serving

DIRECTIONS

1. Fill a large pot with water and place it over high heat with the lid on. While the water comes to a boil, prep your ingredients. Once the water boils, add the tortellini and cook according to package instructions, and drain in a colander when it’s done. 2. In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the mushrooms, salt, and pepper, to taste, and saute, stirring occasionally, until the moisture evaporates and the mushrooms have browned. 3. While the pasta and mushrooms cook, prepare your pesto sauce. Place the spinach, garlic, lemon juice, walnuts, and parmesan into the bowl of a food processor or blender and pulse until roughly chopped. With the processor running, add the oil through the feed tube and process until it reaches the desired consistency. Taste, then and add the desired amount of salt and pepper, and process once more. 4. Reduce the heat for the skillet with the mushrooms to low. Add1/2 cup of pesto sauce and 2 tablespoons of cream, and stir to combine. If you prefer your sauce creamier, add the remaining 2 tablespoons and adjust the seasoning. Add the tortellini and sundried tomatoes, and stir until the pasta is evenly coated -- add more pesto sauce if necessary. Serve warm with the parmesan and toasted walnuts, and enjoy!

For the pesto sauce

4 cups baby spinach leaves

1 clove garlic, minced

2 tablespoons fresh lemon juice

3 tablespoons toasted walnut pieces

¼ cup freshly grated parmesan

¼ cup + 2 tablespoons extra virgin olive oil

salt and pepper, to taste

2-4 tablespoons heavy cream (I used 2)




30-MINUTE PORK CHOPS WITH CREAMY BOURBON MUSHROOM SAUCE————

Pan seared pork chops with a lightened up creamy bourbon mushroom sauce. Serve with rice or farro for the perfect 30 minute meal!

DIN

NER

INGREDIENTS

3 tablespoons extra virgin olive oil, divided, plus more if necessary

1½ lbs. pork loin chops (4-6 chops) seasoned with salt and pepper

½ cup flour

½ teaspoon salt

¼ teaspoon black pepper

16 ounces mushrooms, stemmed and sliced

1 medium shallot, peeled and chopped

DIRECTIONS 1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Place the flour on a dinner plate and toss it gently with salt and pepper. Dredge the pork chops in the flour, shake off the excess, and place in the pan. If all of the chops can’t fit in the pan at once without overcrowding it, cook in batches. Cook for 2 minutes per side or until golden brown, then turn and cook another 1-2 minutes. Remove from heat and set aside on a plate 2.Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the mushrooms, shallots, and garlic, and cook for 5 minutes, or until the mushrooms are softened and the liquid has evaporated, adding more oil to the pan if it becomes dry. 3. Add the bourbon and scrape up the brown bits from the bottom of the pan. Reduce to 2-3 tablespoons. Add the chicken stock and reduce by half. 4. Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer. Adjust the seasoning as necessary and remove from heat. Serve with the cooked rice or farro, and enjoy!


½ cup bourbon*

1 cup low sodium chicken stock

1 teaspoon fresh lemon juice

2 tablespoons heavy cream*

1½ teaspoons cornstarch mixed with 1 teaspoon water until smooth*

Serve with rice or farro, cooked according to package instructions




30-MINUTE THREE BEAN CHIPOTLE QUINOA CHILI————

A one-pot vegetarian chili packed with beans, quinoa, and plenty of smoky, spicy flavor. The best part is it’s a breeze to throw together with ingredients you already have in your pantry!

DIN

NER

INGREDIENTS

1 tablespoon extra virgin olive oil

1 medium yellow onion, chopped


2 tablespoons chili powder

½ tablespoon smoked paprika

2 canned chipotle peppers in adobo sauce, chopped*

(1) 28 ounce can fire roasted crushed tomatoes

DIRECTIONS 1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and saute 5 minutes or until softened. Add the garlic and spices and saute 30 seconds. Add the chipotle peppers, crushed tomatoes, tomato sauce, and water, and bring to a boil. Add the quinoa and cook about 11 minutes or until bloomed. Add the beans, salt and pepper, to taste, and simmer 5-10 minutes more. 2. Serve with toppings such as sour cream, sliced avocado, cilantro, or cheese. Enjoy!

(1) 15 ounce can tomato sauce

1½ cups water

½ cup uncooked quinoa, rinsed

(1) 15 ounce can kidney beans, rinsed and drained

(1) 15 ounce can cannelini beans, rinsed and drained

(1) 15 ounce can black beans, rinsed and drained





30-MINUTE THREE BEAN CHIPOTLE QUINOA CHILI————

An easy one pot meal packed with chicken, rice, and plenty of Mexican spice! It’s all topped with cheese for a delicious weeknight meal that will become a family favorite!

DIN

NER

INGREDIENTS 2 tablespoons extra virgin olive oil 1 medium yellow onion 2 cloves garlic, minced 1 lb. boneless, skinless chicken breast 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprik A pinch cayenne pepper 1 tablespoon tomato paste

DIRECTIONS 1. Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and garlic and cook for 3 minutes or until starting to soften. 2. While the onion cooks, cut the chicken breast into 1” cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minute more, or until the onion has softened and the chicken has lost most of it’s pink color. Add the spices, tomato paste, diced tomatoes and broth or water and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.

1 15 ounce can fire roasted diced tomatoes

2 cups chicken stock or water*

1 cup white rice or quick cooking brown rice (I used white)

1 15 ounce can black beans, rinsed and drained

1 cup fresh or frozen corn (thawed slightly if frozen)

1 cup grated Mexican blend cheese

¼ cup chopped cilantro, for serving lime wedges, for serving




SKILLET CRUSTLESS QUICHE PRIMAVERA————

A lightened up one-skillet quiche that’s packed with spring veggies and cheese. It’s so easy and delicious, and is perfect for any meal of the day!

DIN

NER

INGREDIENTS 1 tablespoon extra virgin olive oil, plus a bit more for the sides of the pan 1 large leek, white and light green parts only, cleaned, halved, and sliced 8 ounces cremini mushrooms, stemmed, and sliced


DIRECTIONS 1. Preheat the oven to 350 degrees. 2. Heat the olive oil in a cast iron or non-stick skillet over medium heat. Add the sliced leek, mushrooms, and a pinch of salt and pepper and cook until softened, about 5 minutes. Add the garlic and sautee 30 seconds, then add the spinach. Cook until the spinach has wilted, about 2 minutes. Remove from heat and brush a bit more oil on the sides of the pan to prevent sticking. Place the halved cherry tomatoes on top of the veggie mixture and set aside. 3. In a medium bowl, whisk the eggs until well combined. Whisk in the milk, cheese, salt, and pepper, and pour the egg mixture over the top of the veggies. Bake in the oven for 25-35 minutes or until the egg is set and puffed in the center. 4.Remove from heat, serve, and enjoy!

1½ cup fresh baby spinach, roughly chopped

8 cherry tomatoes, halved

8 large eggs

½ cup skim milk

½ cup grated cheese



8 People 10 Minutes 30 Minutes 40 Minutes


SPICY LIME GRILLED SHRIMP————

A delicious and flavorful way to enjoy grilled shrimp. The lime juice cuts through the spiciness perfectly, making a great dish for the entire family. Serve with lime wedges and rice!

DIN

NER

INGREDIENTS 1 lb. fresh or frozen large shrimp, thawed, peeled and deveined

Juice of one large lime (about 2 tablespoons)

1 tablespoon olive oil


2 teaspoons chili powder ½ teaspoon ground cumin

DIRECTIONS 1. In a small bowl, combine the lime juice, olive oil, garlic, chili powder, cumin, and paprika. Pour the shrimp in a medium bowl or into a resealable zip top bag. Pour the marinade over the shrimp and toss to coat. Marinate the shrimp in the refrigerator for 30 minutes. 2. Preheat an outdoor grill or grill pan to medium heat. If using an outdoor grill, soak the skeweers quickly in water so that they won’t catch fire. Remove the shrimp from the bowl and thread onto the wooden skewers, about 4 shrimp per skewer (you can fit more if they’re smaller shrimp). Sprinkle the shrimp with salt and pepper. Grill 2 minutes per side, or until pink. The shrimp cook very quickly, so keep a close eye on them to ensure that they don’t overcook. Serve with lime wedges and a side of rice!

¼ teaspoon paprika

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

5 small wooden skewers (about 5-6” in size)

Lime wedges, for serving


5 Skewers 10 Minutes 4 Minutes 14 Minutes


ONE POT MEXICAN BLACK BEAN SWEET POTATO QUINOA————

A hearty vegetarian meal you can make in just one pot in under 40 minutes! It’s packed with flavor and guaranteed to satisfy!

DIN

NER

INGREDIENTS 2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

1 small sweet potato, peeled and chopped into ½” chunks


1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

DIRECTIONS 1. Heat the olive oil in large skillet over medium heat. Add the onion and saute 5 minutes. Add the sweet potato and saute until the onion is softened, 3-4 minutes longer. Add the garlic and bell peppers, and saute 2 minutes, then add the spices and saute 30 seconds longer. 2. Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid. Add the lime juice, cilantro, and season with salt and pepper to taste. 3. Garnish with the extra cilantro, lime, avocado, or cheese, if desired, and enjoy!

1 cup uncooked quinoa, rinsed

(1) 14.5 oz. can Hunt’s No Salt Added Petite Diced Tomatoes

(1) 10 oz. can RO*TEL Mild Diced Tomatoes and Chilies

(1) 15 oz. can black beans, rinsed and drained

1½ cups vegetable stock or water

juice of 1 large lime

¼ cup fresh chopped cilantro

Extra cilantro and lime wedges, avocado, or cheese for serving, optional




EASY CHICKEN PARMESAN BURGERS————

Juicy ground chicken burgers topped with marinara, fresh mozzarella, and basil leaves. Now you can enjoy the classic flavors of chicken parmesan burger-style!

DIN

NER

INGREDIENTS ½ cup Easy Tomato Basil Marinara Sauce, or store bought marinara 1 tablespoon canola oil 1 lb. ground chicken ¼ cup grated parmesan ¼ cup grated onion

DIRECTIONS 1. Preheat the grill to medium, and oil the grates with the canola oil. 2. Place the ground chicken. parmesan, grated onion, garlic, and Italian seasoning in a medium bowl and mix together gently with your hands until combined. Form into (4) burgers and season both sides with salt and pepper. Grill the burgers for 4 minutes per side or until no longer pink. 3. Place each burger on a bun and top with marinara sauce, fresh mozzarella, and basil leaves. Serve and enjoy!

2 garlic cloves, minced

1 teaspoon Italian seasoning


4 slices fresh mozzarella

fresh basil leaves


4 Burgers 10 Minutes 25 Minutes 35 Minutes


TURKEY SAUSAGE JALAPEÑO WHITE BEAN CHILI————

A robust and flavorful chili that’s so hearty and delicious, you don’t even need cornbread!

DIN

NER

INGREDIENTS 1 tablespoon extra virgin olive oil 16 ounces turkey sausage, casings removed I used Diestel brand, which was free of casings) 1 medium red onion, peeled, halved, and coarsely chopped 2 cloves garlic, minced 1 small red bell pepper, seeded and coarsely chopped 1 small yellow bell pepper, seeded and coarsely chopped 1 tablespoon chili powder 1½ teaspoons ground cumin

DIRECTIONS 1. Heat the olive oil over medium heat in large pot or Dutch oven. Add the turkey sausage, breaking up with wooden spoon, stirring occasionally until cooked through, about 5 minutes. Remove from the pan with a slotted spoon and place in a bowl. Set aside. 2. Add the red onion to the pan, cooking until softened, about 5 minutes, adding more oil if the pan becomes dry. Add the garlic, bell peppers, and jalapeños, and sauté for 2 minutes or until slightly softened. Add the butternut squash and spices, and sauté for 1 minute. Stir in the tomato paste, then add 1¾ cups of the chicken stock. Mix the remaining ¼ cup chicken stock in a bowl with half of the beans, and mash. Stir this into the pot and bring the liquid to a boil. Reduce the heat and simmer on low heat until the butternut squash is tender, about 10 minutes. Add the turkey sausage and remaining beans, and simmer another 10- 15 minutes more. Remove from heat and stir in the chopped cilantro and lime juice. Season with salt and pepper to taste, and enjoy!

1 jalapeño, seeded and finely chopped 1 cup butternut squash, chopped into 1” cubes 1 teaspoon smoked paprika 1 tablespoon tomato paste 15 ounce can cannelini beans, drained and rinsed 2 cups chicken stock, divided 2 tablespoons freshly chopped cilantro 2 tablespoons fresh lime juice salt and pepper, to taste




FISH TACOS WITH STRAWBERRY AVOCADO SALSA————

Chili lime grilled fish with crunchy cabbage, cilantro jalapeno Greek yogurt, and strawberry avocado salsa. This is a healthy, fresh 30 minute meal that’s packed with flavor!

DIN

NER

INGREDIENTS

For the tacos

1 - 1.5 lbs. fish filets (I used wild cod)

1 large lime

1-2 teaspoons chili powder


1 tablespoon canola oil (for the grill)

shredded cabbage (I used a pre-shredded coleslaw blend)

corn tortillas

For the salsa

1 cup chopped fresh strawberries

¼ cup chopped red onion

For the salsa (cont.)

2 tablespoons chopped cilantro


1 medium avocado, pitted and cut into chunks

salt, to taste

For the yogurt

½ cup plain Greek yogurt (I used 2%)

1 small jalapeno, seeded and chopped

2 tablespoons chopped fresh cilantro


salt, to taste


6-8 Tacos 15 Minutes 10 Minutes 25 Minutes

DIRECTIONS

Prepare the fish 1. Sprinkle both sides of the fish generously with the chili powder, salt, and pepper, then squeeze the lime juice evenly over the filets. Let stand at room temperature while you preheat the grill to medium and prep the salsa and yogurt. 2. Brush the grill grates with the canola oil to prevent sticking. Grill the fish after preparing the salsa and yogurt, cooking 7-10 minutes turning halfway through the cooking time. Place the tortillas on the grill during the last 3 minutes of cooking time until heated through and slightly charred.

Prepare the salsa 3. Place the strawberries, red onion, cilantro, and lime juice in a medium bowl and stir until combined. Gently stir in the avocado and season with salt to taste. Let stand at room temperature for the flavors to meld.

Prepare the yogurt 4. Place the yogurt, jalapeno, cilantro, lime juice, and salt in a small bowl and stir until combined.

Assemble the tacos 5. Top each tortilla with some shredded cabbage and top with some of the yogurt. Place the fish over the cabbage, top with the salsa, serve and enjoy!


GINGER SESAME VEGGIE QUINOA BOWLS————

An abundance of vegetables stir-fried in a flavorful ginger sesame sauce served over quinoa and topped with chopped peanuts. It’s a healthy, hearty vegetarian dish that’s cooked up in under 30 minutes!

DIN

NER

INGREDIENTS

For the stir-fry

1 tablespoon extra virgin olive oil

2 large carrots, trimmed, halved, and sliced ¼” thick on the bias

8 ounces mushrooms, stemmed and sliced

1 cup broccoli florets

1 bell pepper, cored and sliced (I used ½ red and ½ yellow)

1 cup snap peas

2 bunches bok choy, chopped

2 large green onions, both white and green parts, sliced

2 cloves garlic, sliced

For the quinoa

1 cup uncooked quinoa, rinsed and cooked according to package instructions

For the dressing

4 tablespoons reduced sodium soy sauce

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

1 tablespoon freshly grated ginger*

1 teaspoon cornstarch mixed with teaspoon water

½ cup chopped peanuts, for garnish


4 People 10 Minutes 11 Minutes 21 Minutes

DIRECTIONS

1. Cook the quinoa according to package instructions and drain when finished cooking. 2. Heat the olive oil in a large skillet or wok. Add the carrot and mushrooms, and cook 5 minutes until the liquid has evaporated from the mushrooms and the carrots have softened. Add the broccoli, bell pepper, snap peas, bok choy, green onions, and garlic, and saute for about 2 minutes more. 3. While the vegetables cook, whisk the soy sauce, vinegar, sesame oil, and ginger in a small bowl. Add the cornstarch slurry and whisk to combine. Add the sauce to the pan of vegetables and cook until the sauce begins to boil and thicken, about 2-3 more minutes. 4. Serve the stir-fried vegetables over the quinoa and top with some chopped peanuts. Enjoy!


HONEY PINEAPPLE BARBECUE CHICKEN SANDWICH————

Grilled chicken smothered in a homemade sweet ‘n smoky honey pineapple barbecue sauce with juicy, grilled pineapple and red onion. This is a 30 minute meal that’s perfect for summer!

DIN

NER

INGREDIENTS

For the barbecue sauce

1 cup ketchup

1/3 cup honey

3 tablespoons fresh pineapple juice

2 tablespoons Worcestershire sauce

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon ground mustard (may substitute with 1 teaspoon prepared mustard)

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper


For the sandwiches

1 tablespoon canola oil

2 lbs. boneless skinless chicken breasts


4 fresh pineapple slices, ½” thick with core removed from the center

4 slices red onion

lettuce

(4) buns (I used King’s Hawaiian)


4 Sandwiches 10 Minutes 15 Minutes 25 Minutes

DIRECTIONS

1. Preheat the grill to medium and brush the grates with canola oil. 2. Place the chicken breasts in a zip top bag and pound to ½” thickness with a mallet or rolling pin. Remove from the bag and season generously with salt and pepper. 3. While the grill preheats, prepare the barbecue sauce. Place the ketchup, honey, pineapple juice, Worcestershire sauce, onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, salt, and pepper to taste in a small saucepan. Bring to a boil over medium heat while stirring occasionally. Reduce heat and simmer about 5 minutes. Remove from heat and set aside to cool (the sauce will thicken as it cools). 4. Once the grill is hot, place the chicken on the grill and cook 5-7 minutes per side, or until a thermometer registers at 165 degrees. Brush both sides of the chicken with barbecue sauce during the last 2 minutes of cooking time. Remove from heat and tent with foil. 5. Place the pineapple on the grill and cook 3-4 minutes per side or until softened and charred. Remove from heat. Turn off the grill and place the buns on the grill to toast slightly, 1-2 minutes.

Prepare the sandwiches 6. If the chicken breasts are on the large side, cut in half. Place some lettuce on the bottom of the bun and top with the chicken breast. Place a slice of red onion and grilled pineapple on top, and spread more barbecue sauce on the top bun if desired. Serve immediately and enjoy!

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Quick & Easy Meals for Busy Weeknights! - Flavor the ... · table of contents ———— honey...

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Transcript of Quick & Easy Meals for Busy Weeknights! - Flavor the ... · table of contents ———— honey...