Archive for the 'Weeknight Dinners' Category

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 oil Light ranch dressing and marinara…

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 cornstarch 2 tablespoons canola oil, divided1 large egg, beaten6 oz cooked pork tenderloin2 cups chopped green beans1 cup grated carrot 4 cups cooked brown rice In a small bowl whisk sesame oil, soy…

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…

Oct 06

Weeknight Dinners: Baked Turkey Meatballs

Forget about fumbling with a pan of hot oil – bake your way to a meatball feast. Makes 16 meatballs 1 pound ground turkey (90% lean)1 large egg, beaten2 tablespoons whole wheat panko bread crumbs2 tablespoons Italian-seasoned bread crumbs1 tablespoon prepared pestoKosher salt and black pepperOlive oil Preheat oven to 375 degrees-F. Line a baking sheet with parchment paper. In a large bowl, combine ground turkey, egg, both bread crumbs,…

May 26

Quick Weeknight Dinner: Chicken Sausage and Peppers

My husband is obsessed with this quick and easy recipe. Serve with a salad and loaf of crusty bread. Leftovers are great tossed with pasta. Serves: 4 1 tablespoon olive oil1 pound chicken sausage (Longhini brand recommended)1 red onion, sliced2 bell peppers, cut into strips1 teaspoon Worcestershire sauce1 cup marinara sauce¼ cup basil, choppedKosher salt and black pepper Heat oil in a large skillet; add sausage and brown on all…

Jan 13

Honey-Sriracha Shrimp

Serves: 2 1 pound fresh large shrimp, peeled and deveined 3 slices lemon 1 small clove garlic, chopped Kosher salt 1 tablespoon honey 2 teaspoons Sriracha 2 tablespoons unsalted butter Preheat oven to 425-degrees F. Fold a large sheet of parchment paper in half. Place shrimp on one side of the parchment and top with lemon slices and garlic; season with salt. Drizzle with honey and Sriracha and top with…

Jan 11

Meal Planning Tips: Dinner Road Map

Making healthy and kid-friendly weeknight dinners is important to me – but sometimes it’s hard to pull off! Every Sunday I make a road map for the week – 3 steps to keep me on track. Step 1: Give each day a theme One day is fish, one is vegetarian, Friday is always pizza. That leaves 2 days – I try to make one from the crock-pot or by pulling…

Jan 06

A year of weeknight dinners … double tacos

    Ever give a 3 year old a hard taco shell? It’s a crumbly mess in seconds. That’s why we started making “double tacos.” I must hand it to my hubby – this idea was all him. Smear a flour tortilla with guacamole or mashed avocado. Place a hard taco shell inside and fill as desired. SO much easier for little fingers to manage – and it tastes pretty…

Jan 05

A year of weeknight dinners …. easy teriyaki marinade

I love this easy marinade – it works beautifully for for salmon, shrimp, pork, chicken, veggies, or my favorite – flank steak. Simply mix equal parts brown sugar, rice vinegar, and soy sauce. Yup, that’s it! Marinade your protein or veggies of choice for at least one hour or up to 24 hours depending on what you’re cooking, then grill or broil. You’ll never reach for a bottle of store-bought…


Affiliations

Healthy Eats

Latest on Twitter

Like us on Facebook

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

IMG_3307

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

IMG_3298

Posted by Dana White  /  Filed under Kid-Friendly, Weeknight Dinners  /  Comments: more



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

IMG_2598

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 Dana White  /  Filed under Recipes, Weeknight Dinners  /  Comments: more



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

fontcandy-1

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

IMG_1745

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



Weeknight Dinners: Baked Turkey Meatballs
Tuesday, October 6th, 2015

IMG_1007

Forget about fumbling with a pan of hot oil – bake your way to a meatball feast.

Makes 16 meatballs

1 pound ground turkey (90% lean)
1 large egg, beaten
2 tablespoons whole wheat panko bread crumbs
2 tablespoons Italian-seasoned bread crumbs
1 tablespoon prepared pesto
Kosher salt and black pepper
Olive oil

Preheat oven to 375 degrees-F. Line a baking sheet with parchment paper. In a large bowl, combine ground turkey, egg, both bread crumbs, and pesto. Season with 1⁄2 teaspoon each salt and pepper. With clean hands, gently mix well and form into sixteen 1-ounce balls. Transfer to lined baking sheet, brush with olive oil and bake for 20 minutes, turning once or until the internal temperature reaches 160-degrees F

Nutrition Information Per Meatball
Calories: 58, Total Fat: 3 grams, Saturated Fat: 1 gram, Carbohydrate: 1 gram, Sugars: 0 grams, Protein: 6 grams, Sodium: 94 milligrams

Posted by Dana White  /  Filed under Weeknight Dinners  /  Comments: 1



Quick Weeknight Dinner: Chicken Sausage and Peppers
Tuesday, May 26th, 2015

IMG_6569

My husband is obsessed with this quick and easy recipe. Serve with a salad and loaf of crusty bread. Leftovers are great tossed with pasta.

Serves: 4

1 tablespoon olive oil
1 pound chicken sausage (Longhini brand recommended)
1 red onion, sliced
2 bell peppers, cut into strips
1 teaspoon Worcestershire sauce
1 cup marinara sauce
¼ cup basil, chopped
Kosher salt and black pepper

Heat oil in a large skillet; add sausage and brown on all sides. Add onions and peppers; season with salt and pepper and cook for 5 minutes over medium high heat. Add Worcestershire and tomato sauce and cook for an additional 5 minutes or until sausage is cooked through and vegetables are tender.  Garnish with fresh basil and serve.

Nutrition Info Per Serving:
Calories: 149; Total Fat: 9 grams; Saturated Fat: 2 grams; Total Carbohydrate: 11 grams
; Protein: 20 grams; Sodium: 414 milligrams; Cholesterol: 45 milligrams
Fiber: 3 grams

Posted by Dana White  /  Filed under Weeknight Dinners  /  Comments: 0



Honey-Sriracha Shrimp
Tuesday, January 13th, 2015
Sweet & Spicy Honey Sriracha Shrimp

Sweet & Spicy Honey-Sriracha Shrimp

Serves: 2

1 pound fresh large shrimp, peeled and deveined

3 slices lemon

1 small clove garlic, chopped

Kosher salt

1 tablespoon honey

2 teaspoons Sriracha

2 tablespoons unsalted butter

Preheat oven to 425-degrees F. Fold a large sheet of parchment paper in half. Place shrimp on one side of the parchment and top with lemon slices and garlic; season with salt. Drizzle with honey and Sriracha and top with butter. Fold over and crease edges to form a crescent shape (see this post for a visual). Bake for 20 minutes, remove from oven and allow to rest for 5 to 10 minutes before opening. Serve with rice, pasta or crusty bread.

Nutrition Info Per Serving: 326 calories, 10 grams of fat, 42 grams protein; 485 milligrams sodium

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



Meal Planning Tips: Dinner Road Map
Sunday, January 11th, 2015

IMG_2028

Making healthy and kid-friendly weeknight dinners is important to me – but sometimes it’s hard to pull off! Every Sunday I make a road map for the week – 3 steps to keep me on track.

IMG_5732

Step 1: Give each day a theme

One day is fish, one is vegetarian, Friday is always pizza. That leaves 2 days – I try to make one from the crock-pot or by pulling something out of my freezer. For the last day, anything goes. Assign each theme to a day depending on your schedule and make room for a short shopping list in case there’s something you need to pick up.

IMG_5733

Step 2: Get (a little) more specific

Build on the days with something more specific – a new crock-pot recipe you want to try or what type of fish you just picked up at the market.

IMG_5737

Step 3: Round it out

If the mood strikes you, makes the meals more definitive based on what’s in the fridge. Finish off the shopping list and guess what – if it doesn’t happen according to this plan  – SO WHAT ?! Dinner is never set in stone as far as I’m concerned but at least you’ve made a rough plan so there’s one less thing to worry about.

Posted by Dana White  /  Filed under Kid-Friendly, Weeknight Dinners  /  Comments: 1



A year of weeknight dinners … double tacos
Tuesday, January 6th, 2015

  IMG_5705

 

Ever give a 3 year old a hard taco shell? It’s a crumbly mess in seconds. That’s why we started making “double tacos.” I must hand it to my hubby – this idea was all him.

Smear a flour tortilla with guacamole or mashed avocado. Place a hard taco shell inside and fill as desired. SO much easier for little fingers to manage – and it tastes pretty gosh darn delicious too.

I make my taco filling with 1 pound of ground turkey and Penzey’s Taco Seasoning. I add beans, grated carrots, and thinly sliced bell peppers for extra substance, fiber, and crunch. For toppings shredded cheese, chopped lettuce, and salsa are family favorites. I hope you try double turkey taco night with your loved ones soon!

IMG_5699

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



A year of weeknight dinners …. easy teriyaki marinade
Monday, January 5th, 2015

photo

I love this easy marinade – it works beautifully for for salmon, shrimp, pork, chicken, veggies, or my favorite – flank steak.

Simply mix equal parts brown sugar, rice vinegar, and soy sauce. Yup, that’s it!

Marinade your protein or veggies of choice for at least one hour or up to 24 hours depending on what you’re cooking, then grill or broil. You’ll never reach for a bottle of store-bought teriyaki again.

Happy Cooking.

 

Posted by Dana White  /  Filed under Kid-Friendly, marinade, Weeknight Dinners  /  Comments: 0



Receive updates from Dana White Nutrition!