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5 Quick and Easy Recipes For When You Have No Time (Or Energy) To Cook Dinner

Happy Hump Day! How has your week been going? This week has seriously got me like:

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Yep, pass out on the floor of the grocery store tired. BTW, if you haven't watched the hilarious Sharon Horgan on Amazon's show, Catastrophe, you have seriously been missing out! Anyway, I'm frickin frackin' exhausted, but, for some reason, these kids still expect me to feed them, and I should probably have something to go with my favorite dinner.

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(Sorry, not sorry)

All of the following recipes are:

  • Made with 10 ingredients or less
  • Done in 30 minutes or less
  • Full of healthy, whole food ingredients
  • Kid-friendly
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(Photo credit: Gimme Delicious)

Healthy Roasted Chicken and Veggies

Prep: 5 minutes

Cook Time:15 minutes

Total: 20 minutes

Servings: 2

Author: Layla from Gimme Delicious

Ingredients:

  • 2 medium chicken breasts chopped
  • 1 cup bell pepper chopped any colors you like
  • 1/2 onion chopped
  • 1 zucchini chopped
  • 1 cup broccoli florets
  • 1/2 cup tomatoes chopped or plum/grape
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon italian seasoning

Instructions:

  1. Preheat oven to 500 degree F.

  2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.

  3. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.

  4. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

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Shrimp Fried Rice

Defrosting: 10 minutes

Prep: 5 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Ingredients:

  • 1 dozen small frozen shrimp
  • 1 tbsp olive oil
  • 1/2 tbsp garlic
  • 1 cup frozen stir-fry veggies
  • 1/2 cup frozen edamame
  • 1 tsp sesame oil optional
  • 1 tsp fish sauce optional
  • 3 cups cooked or frozen brown rice - sub with cauliflower rice if you want to go low-carb
  • 2 tbsp low-sodium soy sauce
  • 2 eggs

Instructions

  1. Defrost the frozen shrimp- Place them in a strainer and then submerge the strainer in a large bowl of ice cold water. Let sit for 5 minutes and then replace the water in the bowl with more cold water for another 5 minutes.

  2. While the shrimp is defrosting, heat a large skillet or wok with the 1 tbsp. olive oil.

  3. Add the 1/2 tbsp. of garlic and, after 30 seconds, the edamame and stir-fry veggies and cook for 3 minutes.

  4. Add the brown rice, 1 tsp. of sesame oil, 1 tsp. of fish sauce and 2 tbsp. of soy sauce to the veggie mixture and cook for another 2-3 minutes.

  5. Take the defrosted, pre-cooked shrimp, dice it into bite-sized pieces and add it to the rice.

  6. Finally, push the rice mixture over to one side of the skillet and add the two eggs to the other side. Mix the eggs until scrambled and the fold them into the rice mixture. Serve and enjoy!

Recipe Notes:

  • You can substitute brown rice with lower carb cauliflower rice or even cooked soba noodles.
  • Feel free to add in any extra veggies that your family would enjoy.
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(Photo Credit: Kitchn.com)

Crispy Sheet Pan Gnocchi and Veggies

Prep: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Author: Sheela from Kitchn.com

Ingredients:

  • 1 pound fresh shelf-stable or frozen gnocchi
  • 2 medium bell peppers or one bag of frozen bell peppers cut into 1-inch chunks
  • 1 pint grape or cherry tomatoes
  • 1 small red onion cut into 1-inch chunks
  • 2 tablespoons minced garlic
  • 1 teaspoon coarsely chopped fresh rosemary leaves
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh basil leaves optional
  • Grated Pecorino Romano or Parmesan cheese optional

Instructions:

  1. Arrange a rack in the middle of the oven and heat to 450°F and line a rimmed baking sheet with foil

  2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

  4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese, if using.

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Spicy Baked Turkey Burgers

Prep: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Ingredients:

  • 2 lbs. of 93/7 lean ground turkey
  • 3/4 cup of plain greek yogurt
  • 1/4 cup diced white onion
  • 1/4 cup of sweet peppers red yellow, orange
  • 1 Tablespoons of your favorite hot sauce
  • 1 Tablespoon of minced garlic
  • 1 teaspoon of fennel seeds
  • 1 teaspoons of red pepper flakes
  • pepper to taste

Instructions:

  1. Preheat your oven to 375 degrees Fahrenheit

  2. Add ground turkey, along with all other ingredients, to a large bowl.

  3. Mix ingredients well with your hands and roll into patties.

  4. Place patties on a foil-lined baking sheet and bake the patties for 20 minutes.

Recipe Notes:

  • If you don't like spicy food or making this for little ones, feel free to omit the hot sauce and red pepper flakes and sub with garlic powder, smoked paprika or any spice you prefer.
  • I like to eat these turkey burgers on top of salad or on their own topped with a large dollop of greek yogurt and hot sauce.
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(Photo credit: Life as a Strawberry)

Instant Pot Salsa Chicken Taco Bowls

Prep: 10 minutes

Cook Time 20 minutes

Total: 30 minutes

Servings: 6

Ingredients:

  • 2-3 lbs. boneless, skinless chicken breast
  • 1/2 cup low sodium chicken broth
  • 1 cup salsa
  • 2 tsp taco seasoning
  • 1 cup black beans
  • 1 cup shredded spinach

Instructions:

  1. Place chicken breast into the Instant Pot, sprinkle with taco seasoning, add spinach and black beans and then pour chicken broth and salsa on top to cover.

  2. Seal the instant pot, hit the poultry button and set the timer for 15 minutes.

  3. While the chicken is cooking, chop the tomatoes, avocados, cilantro, lettuce and anything else you want to add to your taco bowls

  4. When the timer goes off, turn the nozzle on the lid to naturally release the steam.

  5. When all of the steam has been released, about 5 minutes, shred the chicken inside the pot with a fork.

  6. Serve the salsa chicken over brown rice or cauliflower rice, or you can use it to make tacos or even taco salad. The possibilities are endless!

Recipe Notes:

  • If you don't own an Instant Pot, this recipe can be made in a slow cooker with the same low level of effort, but it will take longer. Throw in all ingredients on low for 4-6 hours and go about your day.

Our favorite taco bowl toppings are:

  • Shredded lettuce
  • Diced tomatoes
  • Diced red onion
  • Diced jalapeños
  • Chopped cilantro
  • Diced avocado or guacamole
  • Greek yogurt or sour cream
  • Extra salsa

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If the thought of making another dinner has you more like this....

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than this.....

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(Why do they always have to make women look so damn happy to be chopping vegetables??!)

Then you definitely need to try one of these quick and healthy meals, and don't forget your "fruit salad"!

♥ Erin