One of my goals for this New Year is to add some new recipes into my family’s weeknight rotation of meals. My three qualifications for these recipes are 1) quick, 2) easy and 3) healthy. Maybe you have this goal, too, friends.
Here are some quick, easy and healthy recipes that Stanton, the girls and I have been enjoying lately. I hope you and yours also enjoy. Dig in!
Winter is a wonderful time to make soup, isn’t it? I found this recipe while flipping through the current issue of Southern Living. As written, this recipe is vegetarian, but I used prosciutto and cheese tortellini instead of plain cheese.
I didn’t see turnip greens at my grocery store, but collard greens worked just fine. And instead of chopping a carrot, I used pre-chopped carrot chips to save time. I served this delicious soup with fresh fruit (those red grapes, pictured!). Grace, my picky eater, opted for leftovers from the night before, but Stanton and Anna lapped up this soup. It is really good, friends.
One change for next time: I’ll add another 14.5 oz. of vegetable broth to make it a little “soup-ier.”
Here’s another seasonal, vegetarian recipe for you to enjoy, compliments of the Country Living website. (P.S. Check out this Seasonality Chart, an excellent resource from a sustainable agriculture nonprofit.)
Some changes I’d recommend to this recipe: Use a different, kid-friendly type of pasta (such as penne or cavatappi)—bucatini, spaghetti and the like can get messy with kiddos! (I love this handy Pasta Shapes Dictionary, which details which pasta works best for different sauces, etc.) I also found the kale to be a bit too hardy for my food processor (although yours may work better!); next time, I’ll chop and mix everything myself.
Confession: I intended to make a different stir fry recipe—this one, 4) Chicken, Broccoli and Mushroom. But I forgot to buy broccoli at the grocery store. So I Googled for a stir fry recipe with chicken and green beans, which I already had on hand. This one from The Lemon Bowl came up, and it was delicious.
I very much appreciated The Lemon Bowl’s link for “Stocking Your Pantry for Asian Cooking.” If you have soy sauce, toasted sesame oil, rice vinegar, hoisin sauce and a few other essentials on hand, you pretty much can combine any protein with veggies and a side of rice for a quick, healthy and satisfying Asian-inspired meal.
Let’s move on to Mexican cuisine. Eating Well has this amazing and oh-so-easy recipe for Black Bean Quesadillas (also vegetarian!). I was shocked—truly—that even Grace loved them.
One tweak I recommend to the recipe: Use a full cup of cheese, not just ½. If your kids are anything like mine, they’ll appreciate the extra boost of gooey flavor.
I love any recipe that begins with the word “Easy.” 🙂 Everyone in my family loves this recipe. One recommendation, though: Skip the can of diced green chiles if your kiddos don’t like spicy flavors.
7) Beef Tacos
I love this beef tacos recipe from Blue Apron. I make it all the time now, minus the cucumber-avocado salsa (I buy store-prepared guacamole instead, which saves time). Simply skip to Step 5 of the directions, friends, and you’re all set—all you need is thinly sliced beef and some Mexican seasoning (any brand will do, or you can make your own), plus tortillas and your toppings of choice (guacamole, lettuce, shredded cheese, etc.).
The Italian-American in me would be remiss not to include an Italian specialty on this list. 😉 I love this recipe for Pasta Bolognese, which I found in the weekly flyer from my local grocery store, Hannaford. It is incredibly easy to make, and incredibly flavorful—the yellow onion, I think, is the key ingredient.
Of course, use your pasta and pasta sauce brands of choice.
Please note, in the following documentation, Anna digging in to a big bite of this delicious Pasta Bolognese—spinach included! You go, girl.
9) Chicken Tikka Masala
I haven’t had, or made, Indian cuisine in a while and thought it would be fun to give it a whirl again. Chicken Tikka Masala is a delicious yet traditionally time-consuming Indian/British favorite. The time-consuming part is gathering and then working with all the ingredients for the sauce, which usually include yogurt, ginger, tomatoes, garam masala—to name just a few.
Luckily, I stumbled upon this jar of Tikka Masala curry simmer sauce at the grocery store, and used the recipe on the label to make an easy, three-ingredient version of Chicken Tikka Masala: this sauce plus vegetable oil and boneless, skinless chicken breasts. This is taking the easy way out, but…ta-da!
Stanton and I loved this. (The girls opted for the rice with leftover black bean quesadillas, again—their new favorite weeknight dinner!)
I’ve included nine recipes here, friends, and I hope you’ve found one or two (or maybe even more!) that you and your family can dig in to in this New Year. Here’s to easy weeknight cooking.
Like what you just read? Then check out Melissa Leddy’s newest short fiction e-book, “This Is Just a Story.” Fun, timely and thought-provoking.