I've seen a pattern with my clients lately - a lack of motivation to come up with recipes for dinner during the week while stuck at home. Can you relate?
We've all been cooped up for over a year and motivation in the kitchen is naturally lacking. Don't beat yourself up if you're feeling this way.
I'm here to give you some inspiration and help you find that motivation again! Below you'll find 5 of my favorite, go to week night dinners. These recipes are easy as can be and require little time and little ingredients. They're also very customizable so if you don't like an ingredient you can switch it out with one you do like. Not to mention they're full of yummy, nourishing ingredients that are going to leave you full and satisfied while your body thanks you!
Which one will your try first?
12 Minute Salmon Dinner
Chicken Tiryaki Dinner
Taco Stuffed Sweet Potatoes
Chicken Curry
Easy Spaghetti Pasta
Check them out below and don't forget to tag me on Instagram if you make them! I love seeing your creations.
1. 12 Minute Salmon Dinner
INGREDIENTS:
1 lb. salmon (wild caught)
A bag of broccoli
Your favorite flavor Right Rice
DIRECTIONS:
Preheat oven to 400 degrees.
Bring the rice water to a boil and preheat oven while preparing everything.
Season salmon with avocado oil, lots of salt and pepper and lots of @traderjoes chili lime seasoning. (you can also use just salt and pepper - just use more than usual to bring out flavors)
Once water is boiling and oven is heated cook the rice according to package and cook salmon for 12 minutes at 400 degrees.
Steam the 🥦 while cooking everything and add sea salt and cheese if desired.
*Tip - you can use any veggies for this recipe and sub right rice for regular rice! If you want to try Right Rice, shop HERE for high fiber, lower carb flavored rices!
2. Chicken Teriyaki Dinner
INGREDIENTS:
1 lb. Chicken Thighs
Veggie of choice
Rice
Teriyaki sauce (our faves are big tree farms and @primalkitchen)
DIRECTIONS:
Set oven to 350 degrees.
Prepare veggies on a cooking sheet lined with parchment paper.
Season to your liking (I use salt, pepper, avo oil, garlic powder)
Cook veggies while chicken cooks. (20+ minutes, I don’t time it it usually comes out perfect when chicken is done)
Cook chicken on the stove in a pan, at a medium/high heat with oil and salt and pepper.
Once browned, add about half of the bottle of teriyaki to the chicken and cook on a medium setting flipping occasionally.
Once the sauce is “thick/sticky” I call it done.
You may need to lower the heat and let simmer towards the end to get sticky.
Pop frozen rice in the microwave for 3 minutes and dinner is served.
*Tip- chicken thighs, always. More flavor and so much easier to cook! - you can also use any kind of rice you like. I get my frozen rice from Trader Joes and from Sprouts.
3. Taco Stuffed Sweet Potatoes
INGREDIENTS:
2 large sweet potatoes
1 lb Grass Fed beef
1 large overflowing handful of spinach
1/2 cup organic corn (optional)
1/2 cup black beans (optional)
1 cup chopped broccoli florets
Packet of taco seasoning
Cilantro
Avocado
Salsa
Cheese of choice
DIRECTIONS:
Preheat oven to 400 degrees.
Prepare sweet potatoes by washing throughly and stabbing with fork or knife multiple times.
Add the sweet potatoes to a parchment lined baking sheet to cook for 40 minutes.
Time may vary depending on size of your potatoes. Check at 30 minutes and cook until they're easy to cut down the middle.
You may need to add 10+ minutes to cook time.
While sweet potatoes are cooking prepare veggies and protein you are putting in, I used broccoli and spinach. (if I had corn and black beans I would've added that too).
I cooked ground beef in taco seasoning. Once finished I added in the veggies to sauté.
Put lid on and let cook for 10 or so minutes, stirring occasionally.
One the sweet pots were finished I stuffed them full with the veggie and meat mixture and top with salsa, cilantro, avocado and a sprinkle of cheese.
You can use whatever toppings you like!
*Tip- Make this recipe vegan easily but subbing out the beef and using black beans!
4. Chicken Curry Dinner
INGREDIENTS:
1 Jar @mayakaimalfoods curry (or any flavor)
1 Cup white rice
1-1.5 lb chicken thighs
1 Large handful spinach
1 Cup mushrooms
1 Red pepper, chopped
DIRECTIONS:
Warm a pan over the stove on medium heat with avocado oil (I use @chosenfoods). While the pan is warming, prepare rice by adding 1 cup of rice, 1 cup of water and a drizzle of oil to the instant pot.
Pressure cook rice for 5 minutes and allow to depressurize for 15.
While rice is cooking, place chicken in pan and season with salt and pepper.
Cook for 2-3 minutes on each side.
Once browned, add in mushrooms and pepper to satuee while chicken cooks.
Place the lid on the pan for 5 minutes.
Stir and add the jar of curry and simmer at medium to low heat for 15 minutes adding spinach at the end to wilt.
Serve over rice and enjoy!
5. Easy Spaghetti Pasta Dinner
INGREDIENTS:
1 lb. ground turkey
1 egg
Spaghetti noodles (I used @eatbanza)
1 jar pasta sauce (I used @raoshomemade)
Mozzarella cheese (I used @miyokoscreamery)
1 handful spinach
2 tbsp sun dried tomatoes
DIRECTIONS:
I made turkey meatballs by mixing turkey and egg in a bowl until combined.
Roll ground turkey into large balls (I made 8 with one pound of turkey).
Cook on medium high heat with avocado oil flipping often until cooked through.
While turkey is cooking, cook pasta sauce according to box and set aside if finished early.
Once turkey is almost finished cooking, add the jar of pasta sauce to simmer.
Top with handful of spinach.
After simmering for 2-3 minutes, add spaghetti noodles and mix everything until combined.
Turn off stove, add mozzarella to top and place lid on for 5 minutes until mozzarella has melted.
Top with sun dried tomatoes and serve immediately!
*Tip - to make this vegan just sub out meat! Banza pasta is made of chickpeas and high in protein!
I hope you enjoy these recipes and they make your week night dinners a little easier! Don't forget to check out all the recipe of my dinner recipes on my blog under "dinner recipes".