During the work week, I’ll try and stick to dinners that are a cinch to make but also delicious and nutritious. Though the weekends are reserved for eating out at our favorite restaurants, coming up with meal ideas that both Chris and I will love can be somewhat exhausting!

Do you ever feel the same? Thinking of new things to make can be tough! So I wanted to share with you some of the go-to recipes I’ve found, they are quick and simple without spending a fortune. Supercharged with goodness, these tasty meal ideas are easy to make any night of the week… Which one do you think you’d like to try? I’d also love to know, do you have a quick and easy mid-week dinner specialty?

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Chicken Breast With Shaved Brussels Sprouts

–  Broccoli and Brussels sprouts are full of cancer-preventing phytonutrients
–  This dish also has lots of potassium, which helps keep your blood pressure down

Time:  Prep Time: Cook Time: Total Time:

2 (8-ounce) boneless, skinless chicken breast halves
3/4 teaspoon kosher salt, divided
2 broccoli stems
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 cups thinly sliced Brussels sprouts (from 12 medium)
2 celery stalks, thinly sliced
1/4 cup toasted hazelnuts
1/4 cup fresh flat-leaf parsley, coarsely chopped
1 ounce Parmesan cheese, coarsely grated

1.  Place chicken and 1/2 teaspoon salt in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover and let stand 15 minutes.
2.  Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces and place to the side.
3.  Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems and discard these. Continue peeling stems into long strips.
4.  In a large bowl, whisk together oil, lemon juice and 1/4 teaspoon each salt and pepper.
5.  Add broccoli strips, Brussels sprouts, celery, hazelnuts, parsley and chicken to bowl with dressing. Mix this all together well. Place in a bowl or place and top with cheese.



Burger With Mushrooms and Radicchio

–  The lean beef provides more than half your protein and nearly 30 percent of your iron for the day
–  Shiitake and other mushrooms are rich in antioxidants and help reduce cholesterol

Time:  Prep Time: Cook Time: Total Time:

1 tablespoon olive oil
1 pound mixed exotic mushrooms, trimmed
1/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper, divided
1 1/4 pounds ground sirloin
4 (2-ounce) whole-wheat hamburger buns, split
1 small head radicchio, sliced into thin rings

1.  In a large nonstick pan, heat oil over medium-high heat. Add mushrooms and 1/4 teaspoon each salt and pepper and cook, stirring, until tender and golden (4-6 minutes). Transfer mushrooms to a plate. Wipe out pan and place aside.
2.  With clean hands, form meat into 4 patties; sprinkle remaining 1/2 teaspoon pepper over both sides of burgers. Return pan to medium-high heat; cook burgers until medium (5-6 minutes per side).
3.  Place 1/4 of the radicchio slices, then burgers, on bottom buns; divide mushrooms among burgers and top with other half of bun. Enjoy!

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Grapefruit and Avocado Salad With Seared Salmon

–  Fatty acids from the walnuts and salmon, as well as monounsaturated fats from the avocado keep this dish heart-healthy
–  Grapefruit helps kick up fat burning and stabilizes blood sugar
–  This salad nets you a good amount of the B vitamin niacin, which helps keep your skin, hair, and eyes healthy

Time:  Prep Time: Cook Time: Total Time:

1 large grapefruit
2 large bunches arugula, stems removed (10 cups)
1 ripe avocado, pitted and sliced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
3 (5-ounce) wild salmon fillets (skin on)
1/4 cup toasted walnuts, roughly chopped

1.  Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.
2.  Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.



Spaghetti With Wilted Greens and Walnut-Parsley Pesto

–  This meal makes for excellent post-workout fuel (a great mix of whole grains and protein)
–  It helps keep you energized, as it has one-third of your daily iron needs
–  You get antioxidants from the veggies, herbs and walnuts

Time:  Prep Time: Cook Time: Total Time:

1 (1-pound) box whole-wheat spaghetti
1 bunch Swiss chard, chopped
1 cup packed fresh flat-leaf parsley
1/2 cup packed fresh baby spinach
1/4 cup walnuts, toasted
1 small clove garlic, peeled and chopped
2 tablespoons plus 2 teaspoons olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 large eggs

1.  Bring a large pot of water to a boil over high heat. Cook pasta according to package directions; keep aside 1/4 cup of cooking water from pasta. Add chard after 5 minutes of cooking and drain; return pasta and greens to pot.
2. While pasta is cooking, combine parsley, spinach, walnuts, garlic, 2 tablespoons oil, lemon zest, 1 tablespoon water and 1/4 teaspoon each salt and pepper in a food processor or blender; pulse until chunky.
3. In a large nonstick pan, heat remaining 2 teaspoons olive oil over medium-high heat. Working in batches, crack eggs into pan. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes). Season eggs with remaining 1/4 teaspoon each salt and pepper.
4.  Toss reserved pasta mixture with pesto and enough reserved cooking water to make a thin sauce. Divide pasta among 6 shallow bowls and top each with a fried egg.


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