Archive for the 'Weeknight Dinners' Category

Apr 07

Sweet Chili Chicken

This 15 minute chicken dish is better than take out – and better for you! Hang up the phone and make this for a satisfying weeknight dinner. If you aren’t a fan of spicy sauces, use teriyaki sauce instead.  Serves 42 tbsp Sambal Oelek (fresh chili paste) 1/4 cup water 2 tbsp white vinegar 
1/2 tsp chopped garlic 1/4 cup granulated sugar 
1/2 tsp kosher salt12 oz chicken boneless, skinless…

Dec 28

Slow Cooker Chicken Cacciatore

I’m proud to say this recipe has been approved by family, friends and kiddos alike. An easy, healthy and tasty chicken dinner where the slow cooker does all the work! Serve with pasta, polenta, potatoes or some crusty whole grain bread. Slow Cooker Chicken Cacciatore Serves 6 ½ cup all purpose flour½ teaspoon kosher salt1 large package boneless skinless chicken thighs (about 1.5 pounds)2 teaspoons olive oil½  cup marinara sauce…

Oct 31

Better Chicken Nuggets

Some evenings making dinner just seems too overwhelming! But I’ve noticed that my lack of enthusiasm can easily spill over to my kids’ desire to eat. To avoid this dinnertime drama I have a few quick and easy go-to dinner options that come right from the freezer. I’ve partnered with Applegate to give you some fresh and fun ideas featuring their new line of Non-GMO Progect Verified Organic Chicken Nuggets.…

Oct 21

Foil Packet Lemon & Herb Cod

The only thing easier than making this healthy, high protein recipe is the clean up. No pots, pans or utensils required. If an outdoor grill isn’t an option, use the oven or a cast iron skillet. Serves: 2 2 (8 ounce pieces) fresh cod2 tablespoons extra virgin olive oil1 lemon, slicedFresh basil Kosher salt and black pepperPlace each piece of fish on a piece of heavy duty aluminum foil (or…

Jul 14

Summer Skillet Lasagna

 I’ve always wanted to try this and was shocked how easy and delicious it came out. This is a veggie version but you can add any of your favorite meat fillings to the mix. Summer Skillet Lasagna Serves: 6 2 cups shredded mozzarella cheese 3 tablespoons grated Parmesan cheese 1 cup ricotta cheese 1 large egg Kosher salt and freshly ground black pepper 1 1/4 cups prepared marinara sauce, divided…

Apr 22

Butcher Box and Grass Fed Meatballs

I’ve recently partnered with ButcherBox. To learn more and order grass fed beef to your door – click here.  One of my favorite quick and easy weeknight dinners are these grass fed meatballs.   Grass Fed Meatballs There’s no denying that grass fed beef tastes better! These simple meatballs are baked so there’s less grease and the natural flavors of the meat shine though. 1 pound grass fed ground beef1…

Apr 06

Black Pepper Drop Biscuits

I always have a small amount of buttermilk lying around after making a batch of  pancakes. These biscuits come together in minutes (no rolling out sticky dough!) and are perfect for breakfast sandwiches or as side to soup or chili. They only have 100 calories each! Makes 8 biscuits1 cup all-purpose flour1 teaspoon baking powder¼ teaspoon baking soda ½ teaspoon kosher salt 3 tablespoons cold unsalted butter, diced1/2 cup low fat…

Mar 21

Easy Weeknight Dinner: Pizza Pockets

These pizza pockets are always a crown pleaser! Experiment with different fillings and get the kiddos in the kitchen to help with the prep work. Try a veggie version for Meatless Monday.Yield: Makes 8 pockets 12 ounces pizza dough1 cup shredded part skim mozzarella cheese½ cup shredded provolone cheese2 cups steamed chopped vegetables (such as broccoli, kale, mushrooms, bell peppers) 2 tablespoons olive oilLight ranch dressing and marinara sauce, for…

Feb 03

Lifting Up Leftovers: Pork Fried Rice

My go-to dinner when I’ve got leftover pork or rice on hand! Pork Fried Rice Serves: 4 2 teaspoons sesame oil1/4 cup low sodium soy sauce or gluten free tamari2 tablespoons rice vinegar1 tablespoon granulated sugar2 teaspoons cornstarch2 tablespoons canola oil, divided1 large egg, beaten6 oz cooked pork tenderloin2 cups chopped green beans1 cup grated carrot4 cups cooked brown riceIn a small bowl whisk sesame oil, soy sauce, rice vinegar,…

Nov 23

Sausage & Quinoa Stuffed Peppers

This gluten-free, high-protein, and veggie-filled recipe is perfect for everyone at your holiday table. Sausage & Quinoa Stuffed Peppers Makes 6 peppers 6 red bell peppers1 tablespoon olive oil, divided1 package Applegate Organic Fire Roasted Red Pepper Sausage, diced2 cups diced, peeled eggplant1 cup sliced mushrooms¼ cup finely chopped red onion½ teaspoon kosher salt¼ teaspoon black pepper1 cup cannellini beans (rinsed and drained)1 clove garlic, minced2 teaspoons chopped fresh thyme½ cup…


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Sweet Chili Chicken
Friday, April 7th, 2017

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This 15 minute chicken dish is better than take out – and better for you! Hang up the phone and make this for a satisfying weeknight dinner. If you aren’t a fan of spicy sauces, use teriyaki sauce instead.  

Serves 4

2 tbsp Sambal Oelek (fresh chili paste)

1/4 cup water

2 tbsp white vinegar


1/2 tsp chopped garlic

1/4 cup granulated sugar


1/2 tsp kosher salt

12 oz chicken boneless, skinless chicken breast, sliced into strips

2 tablespoons cornstarch

1 tablespoon canola oil

Chopped fresh cilantro

Brown rice


In a blender combine Sambal Oelek, water, vinegar, garlic, sugar and salt. Blend until sugar is dissolved, about 30 seconds. Transfer to a small saucepan and bring to a simmer. Allow to cook for 10 minutes to thicken; turn off heat and set aside while you prepare the chicken. Place chicken and cornstarch in a resealable bag; seal and shake to coat. Heat oil in a large skillet over medium-high heat. Shake off excess cornstarch and transfer pieces of chicken to the skillet. Allow to brown in both sides, cooking time will be about 6 minutes total. Add chili sauce, reduce heat to medium and cook until chicken pieces are cooked all the way through, about 8 minutes. Top with fresh cilantro and serve with brown rice.

Nutrition Per Serving (does not include brown rice): Calories: 185; Total Fat: 6 grams; Saturated Fat: 1 gram; Total Carbohydrate: 13 grams
Sugars: 12 grams; Protein: 19 grams; Sodium: 377 milligrams; Cholesterol:  53 milligrams
Fiber:  0 gram

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Posted by admin  /  Filed under Just Yummy, Weeknight Dinners  /  Comments: 0



Slow Cooker Chicken Cacciatore
Wednesday, December 28th, 2016

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I’m proud to say this recipe has been approved by family, friends and kiddos alike. An easy, healthy and tasty chicken dinner where the slow cooker does all the work! Serve with pasta, polenta, potatoes or some crusty whole grain bread.

Slow Cooker Chicken Cacciatore

Serves 6

½ cup all purpose flour
½ teaspoon kosher salt
1 large package boneless skinless chicken thighs (about 1.5 pounds)
2 teaspoons olive oil
½  cup marinara sauce
½ cup chicken stock
½  red onion, sliced
1 clove galirc, thinly iced

1 green or red bell pepper, sliced
Fresh basil
Red pepper flakes and Parmesan cheese for serving (optional)
Place flour and salt in a large resealable back. Add chicken and toss to coat. Heat oil in a skillet or slow cooker with a browning function. Shake excess flour from chicken and brown on both sides (it takes about 2 to 3 minutes per side). Add marinara, chicken broth, onion garlic, and pepper.  Cover and cook on LOW for 8 hours or HIGH for 4 hours. Allow to cool for 10 minutes and taste for seasoning; add additional salt if needed and top with fresh basil.  Serve with red pepper flakes and Parmesan cheese, if desired. 



Calories: 183; Total Fat: 6  grams; Saturated Fat: 1 gram; Total Carbohydrate: 8 grams
Sugars: 2 grams; Protein:  23grams; Sodium: 325 milligrams; Cholesterol: 99 milligrams
Fiber: 1 gram

Posted by admin  /  Filed under Recipes, Weeknight Dinners  /  Comments: 0



Better Chicken Nuggets
Monday, October 31st, 2016

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Some evenings making dinner just seems too overwhelming! But I’ve noticed that my lack of enthusiasm can easily spill over to my kids’ desire to eat. To avoid this dinnertime drama I have a few quick and easy go-to dinner options that come right from the freezer. I’ve partnered with Applegate to give you some fresh and fun ideas featuring their new line of Non-GMO Progect Verified Organic Chicken Nuggets.

#1 Spinach & Apple Chicken Nugget Sliders (pictured above)

Whole grain bread, apples and baby spinach make these tiny sammies colorful, filling, and kid-friendly.

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#2: Deconstructed Chicken Parmesan

Food tastes better with eaten on a lollipop stick (according to my kids, anyway). Serve skewered nuggets with sauce and cheese for dipping.

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#3 Festive Characters

Transform chicken (here I used Applegate Organic Chicken Strips) into fun characters with a few healthly add-ons. Mummies for Halloween, Rudolph for Christmas; I’ve even make a bikini out of lettuce and cherry tomatoes in the summer. The kids will sprint to the table to see what you’ve created, or better yet – let them in on the decorating. Playing with food is ok sometimes!

Posted by admin  /  Filed under Just Yummy, Kid-Friendly, Weeknight Dinners  /  Comments: 0



Foil Packet Lemon & Herb Cod
Friday, October 21st, 2016

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The only thing easier than making this healthy, high protein recipe is the clean up. No pots, pans or utensils required. If an outdoor grill isn’t an option, use the oven or a cast iron skillet.

Serves: 2

2 (8 ounce pieces) fresh cod
2 tablespoons extra virgin olive oil
1 lemon, sliced
Fresh basil
Kosher salt and black pepper


Place each piece of fish on a piece of heavy duty aluminum foil (or a double layer of regular foil). Top each with 1 tablespoon of olive oil, lemon slice and basil; season with salt and pepper. Fold in edges of foil to create a packet. Place packets on a hot grill for 10 minutes or until fish is opaque. Allow to cool for 5 minutes; serve with fresh lemon slices.

Nutrition Per Serving:
Calories: 305
Fat: 15 grams
Carbohydrates: 0 grams
Protein: 40 grams

Posted by admin  /  Filed under Just Yummy, Weeknight Dinners  /  Comments: 0



Summer Skillet Lasagna
Thursday, July 14th, 2016

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 I’ve always wanted to try this and was shocked how easy and delicious it came out. This is a veggie version but you can add any of your favorite meat fillings to the mix.

Summer Skillet Lasagna

Serves: 6

2 cups shredded mozzarella cheese

3 tablespoons grated Parmesan cheese

1 cup ricotta cheese

1 large egg

Kosher salt and freshly ground black pepper

1 1/4 cups prepared marinara sauce, divided

6 no-boil lasagna noodles

3 cups sauteed vegetables (such as zucchini, kale, spinach & onion)

Fresh basil

Combine mozzarella and Parmesan in a small bowl, toss and set aside. In a separate bowl, gently mix ricotta and egg; season with salt and pepper and set aside. Heat 1/2 cup of marinara sauce in the bottom of a skillet over medium-low heat. Add 2 lasagna noodles, then top with half of the vegetables, a few spoonfuls of sauce, followed by half of the ricotta mixture, then one-third of the mozzarella mixture.

Make the next layer with 2 more noodles, remaining vegetables, a few more spoonfuls of sauce,  the remaining ricotta, and an additional one-third of the shredded cheese.

For the final layer use the two remaining noodles, followed by remaining sauce and shredded cheese. Cover and cook for approximately 20 minutes, or until cheese is melted and noodles are tender. Allow to cool slightly and garnish with fresh basil before serving.

Nutrition Info Per Serving

Serves: 6: Calories: 309; Total Fat: 17 grams; Saturated Fat: 9 grams; Total Carbohydrate:  21 grams; Protein: 20 grams; Sodium: 718 milligrams; Cholesterol: 76 milligrams
Fiber:  2 grams

Posted by admin  /  Filed under Just Yummy, Seasonal Goodies, Weeknight Dinners  /  Comments: 0



Butcher Box and Grass Fed Meatballs
Friday, April 22nd, 2016

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I’ve recently partnered with ButcherBox. To learn more and order grass fed beef to your door – click here.  One of my favorite quick and easy weeknight dinners are these grass fed meatballs.

 

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Grass Fed Meatballs

There’s no denying that grass fed beef tastes better! These simple meatballs are baked so there’s less grease and the natural flavors of the meat shine though.

1 pound grass fed ground beef
1 large egg, beaten
2 tablespoons panko bread crumbs
2 tablespoons Italian-seasoned bread crumbs
1 tablespoon prepared pesto (make your own Arugula Pesto via Healthy Eats)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. In
a large bowl, combine ground beef, egg, bread crumbs, and pesto; season with salt and pepper. With clean hands, gently mix well and form into approximately sixteen 1-ounce balls. Transfer to baking sheet and bake for 20 minutes or until internal temperature reaches 155-160 degrees F. Serve with pasta and my Basic Tomato Sauce.


Nutrition information per meatball
Calories: 69, Total Fat: 3.5 grams, Saturated Fat: 1.5 grams, Carbohydrate:
1 gram, Sugars: 0 grams, Protein: 6 grams, Sodium: 124 milligrams,
Cholesterol: 29 milligrams, Fiber: 0

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Posted by admin  /  Filed under Recipes, Weeknight Dinners  /  Comments: 0



Black Pepper Drop Biscuits
Wednesday, April 6th, 2016

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I always have a small amount of buttermilk lying around after making a batch of  pancakes. These biscuits come together in minutes (no rolling out sticky dough!) and are perfect for breakfast sandwiches or as side to soup or chili. They only have 100 calories each!

Makes 8 biscuits

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
 ½ teaspoon kosher salt
3 tablespoons cold unsalted butter, diced
1/2 cup low fat buttermilk
1 tablespoon cracked black pepper


Preheat oven to at 400-degrees F. Combine flour, baking powder, baking soda, salt and butter in a food processor and pulse until combined. With the machine running, slowly pour in buttermilk and mix until dough comes together (don’t over mix!) Spoon heaping tablespoons of dough onto a parchment lined baking sheet, sprinkle with cracked pepper and bake for 10-12 minutes, until golden.

Nutrition Facts (1 biscuit): Calories: 101; Total fat: 5 grams; Saturated Fat: 3 grams; Cholesterol: 12 mg; Sodium: 185mg; Carbohydrate: 13 grams; Fiber: 0 grams; Protein: 2 grams

 

Posted by admin  /  Filed under Just Yummy, Weeknight Dinners  /  Comments: 0



Easy Weeknight Dinner: Pizza Pockets
Monday, March 21st, 2016

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These pizza pockets are always a crown pleaser! Experiment with different fillings and get the kiddos in the kitchen to help with the prep work. Try a veggie version for Meatless Monday.

Yield: Makes 8 pockets


12 ounces pizza dough
1 cup shredded part skim mozzarella cheese
½ cup shredded provolone cheese
2 cups steamed chopped vegetables (such as broccoli, kale, mushrooms, bell peppers)
2 tablespoons olive oil

Light ranch dressing and marinara sauce, for serving

Preheat oven to 450-degrees F. On a lightly floured surface, roll out dough into a
16 x12 inch rectangle. Using a paring knife or pizza cutter, divide into 8 squares.

To assemble:
Place a small mound of shredded cheese and vegetables in the center of one piece of dough. Gently fold over the filling, creating a pocket and crimp the edges closed using a fork. Using a paring knife, poke 2 small holes in the top of the pocket to allow steam to escape. Transfer to a baking sheet and repeat with remaining pieces of dough.

Brush each pocket with oil and bake for 10 minutes until golden brown; allow to cool for at least 10 minutes. Serve with dressing and sauce for dipping.


Nutrition Info Per Piece (does not include dipping sauces)
Calories: 224; Total Fat: 11 grams; Saturated Fat: 4 grams; Total Carbohydrate: 23 grams
Sugars: 1 gram; Protein: 10 grams; Sodium: 200 milligrams; Cholesterol: 12 milligrams
Fiber: 3 grams

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Posted by admin  /  Filed under Kid-Friendly, Weeknight Dinners  /  Comments: 0



Lifting Up Leftovers: Pork Fried Rice
Wednesday, February 3rd, 2016

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My go-to dinner when I’ve got leftover pork or rice on hand!

Pork Fried Rice

Serves: 4

2 teaspoons sesame oil
1/4 cup low sodium soy sauce or gluten free tamari
2 tablespoons rice vinegar
1 tablespoon granulated sugar
2 teaspoons cornstarch

2 tablespoons canola oil, divided
1 large egg, beaten
6 oz cooked pork tenderloin
2 cups chopped green beans
1 cup grated carrot

4 cups cooked brown rice


In a small bowl whisk sesame oil, soy sauce, rice vinegar, sugar, and cornstarch; set aside.

Heat one tablespoon of oil in a large skillet or wok over high heat. Add egg and gently scramble; remove from pan and set aside. Heat remaining oil in skillet; add pork and vegetables and cook for 2 to 3 minutes. Add sauce and cook for 2 minutes more. Add rice and egg. Continue to cook, stirring frequently until all ingredients are heated through, about 5 minutes.


Nutrition Info Per Serving
:

Calories: 421
; Total Fat:  14 grams; 
Saturated Fat: 2 grams
; Total Carbohydrate:  60 grams
; Protein: 19 grams; 
Sodium:  848 milligrams
; Cholesterol:  71 milligrams
; Fiber:  6 grams

Posted by admin  /  Filed under Recipes, Weeknight Dinners  /  Comments: 1



Sausage & Quinoa Stuffed Peppers
Monday, November 23rd, 2015

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This gluten-free, high-protein, and veggie-filled recipe is perfect for everyone at your holiday table.

Sausage & Quinoa Stuffed Peppers
 
Makes 6 peppers

6 red bell peppers
1 tablespoon olive oil, divided
1 package Applegate Organic Fire Roasted Red Pepper Sausage, diced
2 cups diced, peeled eggplant
1 cup sliced mushrooms
¼ cup finely chopped red onion
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup cannellini beans (rinsed and drained)
1 clove garlic, minced
2 teaspoons chopped fresh thyme
½ cup low sodium chicken broth, divided
1 cup marinara sauce
1 ½ cups cooked quinoa
½ cup shredded mozzarella cheese

Preheat oven to 350-degrees F. Lay peppers on their sides and slice the bottom to create a flat surface. Cut off tops of peppers and scoop out seeds, set aside.

Heat 1 teaspoon of oil in a skillet over medium-high heat, add sausage and cook until browned, transfer to a bowl; set aside.  

Heat remaining oil in same skillet. Add eggplant, mushrooms, and onion; season with salt and pepper and sauté for 5 minutes until tender.

Add beans, garlic, thyme, ¼ cup broth, marinara sauce, and cooked sausage; continue to cook for an additional 2 minutes. Turn off heat and mix quinoa. Fill each pepper with the quinoa mixture and top with shredded cheese. Transfer to a baking dish and pour remaining broth in the bottom. Cover with aluminum foil and bake for 15 minutes; remove foil and bake for 10 more minutes.

Nutrition Info for 1 stuffed pepper
Calories: 298; Total Fat: 10 g; Saturated Fat: 3 g; Total Carbohydrate: 33 g; Sodium: 659 mg; Fiber: 8 g; Protein: 19 g

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I am on the advisory board for Applegate – all opinions are my own
Posted by admin  /  Filed under Recipes, Weeknight Dinners  /  Comments: 0



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