Easy Weeknight Meals
Amber Brandt
Amber Brandt
Amber is a StoryBrand certified copywriter and mom. Her goal is to create engaging articles that educate and inspire.
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Starting a new school year can feel hectic, no matter how well you planned ahead! And while there would probably be no complaints if you ordered takeout every night this week, intentionally sitting down around the table with a yummy dinner is a great way to debrief from the day and find your new fall family rhythm.
We want to help take the guesswork out of dinner this week — with a short list of recipes and a handy shopping list to help you make a few meals your family will love — without adding too much pressure to your plate!
Recipe 1 — Roast it up!
One of the simplest ways to cook a meal is all in one pan! Simply choose a protein and a couple of veggies, then season and roast. Done!
Ingredients:
• 2 sweet potatoes peeled and cut into wedges (smaller cook faster)
• 3 large handfuls of Brussels sprouts peeled and halved
• Chicken of your choice (4-5 thighs or breasts, or 9-10 tenders)
• 2-3 Tablespoons olive oil
• Salt and pepper to taste
• Garlic powder to taste
• Barbecue sauce
Preheat oven to 425 degrees. Line a cooking sheet with parchment paper. Next toss the veggies in a bowl with olive oil, garlic powder, salt and pepper until coated, place on sheet saving room for chicken. Next coat chicken with barbecue sauce in the same bowl you used for the veggies and place chicken on pan. Bake 40 minutes, stopping half way to flip the veggies so they brown on all sides. Chicken is ready when juices come out clear.
Recipe 2 — Easy Quinoa Pizza Bowls
Combine your favorite super food with their favorite fast food! Plus, gluten-free. This recipe from gimmesomeoven.com recommends making these pizzas in individual-sized ramekins, but you can also use an 8x8 pan if that’s more convenient.
Ingredients:
• 1 cup dry quinoa
• 2 cups chicken or vegetable stock
• 2 (14 oz) jars of pizza sauce
• 2 cups (8 oz) shredded mozzarella cheese
• 2-3 cups of your favorite pizza toppings
Preheat oven to 425 degrees. Cook quinoa in the stock according to package instructions. When it’s finished cooking, fluff the quinoa with a fork and stir in 1/2 cup pizza sauce until evenly combined. Set aside.
Lightly spray 6 large (10 oz) oven-safe ramekins with cooking spray — or your pan if that’s what you’re using. Place ramekins on a large baking tray.
Spread 2 Tbsp. of pizza sauce evenly over the bottom of each ramekin, layer each with about 1/4 cup of quinoa, and spread with a spoon to flatten. Layer each evenly with a pinch of mozzarella, and then with a single layer of pizza toppings.
Repeat by layering each with another layer of sauce, quinoa, mozzarella, pizza toppings and end with a final layer of mozzarella. The ramekins should be full but not overflowing.
Transfer baking sheet full of ramekins to the oven and bake for 20 minutes or until the cheese is melted and the ingredients are heated through. At this point you can either remove them from the oven, or turn the oven to broil for a few moments to get the cheese extra golden on top — but watch it carefully!
Remove from oven and serve.
Recipe 3 — Beef Enchiladas
This recipe is very versatile. If beef isn’t your style, bake and pull chicken or pork, or use sautéed veggies instead for a completely vegetarian option.
Ingredients:
• 1 lb. ground beef
• 2 cans (10 oz each) enchilada sauce
• 1 can (4.5 oz) chopped green chilies
• 1 package flour tortillas (6 inch diameter)
• 1.5 (6 oz) cups shredded cheddar cheese
• Fresh toppings of your choice — onions, lettuce, avocado, tomatoes, sour cream, black olives, etc.
Heat oven to 375 degrees. Spray 13x9-inch baking dish with cooking spray.
In 10-inch nonstick skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chilies.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake 20-25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add toppings of your choice.
Shopping list
• 1 lb. ground beef
• Chicken of your choice (4-5 thighs or breasts, or 9-10 tenders)
• 2 cups (8 oz) shredded mozzarella cheese
• 1.5 (6 oz) cups shredded cheddar cheese
• 1 package dry quinoa
• 1 box chicken or vegetable stock
• 2 (14 oz) jars pizza sauce
• 2 cans (10 oz each) enchilada sauce
• 1 can (4.5 oz) chopped green chilies
• 1 package flour tortillas (6 inch diameter)
• 2 sweet potatoes
• 3 large handfuls of brussel sprouts
• Fresh toppings for enchiladas: onions, lettuce, avocado, tomatoes, sour cream, black olives, etc.
• Fresh toppings for pizza: pepperoni, onion, pineapple, peppers, sliced ham, etc.
• Olive oil
• Salt and pepper
• Garlic powder
• Barbecue sauce
• Non-stick cooking spray
• 6 large (10 oz) oven-safe ramekins (if desired)
We want to help take the guesswork out of dinner this week — with a short list of recipes and a handy shopping list to help you make a few meals your family will love — without adding too much pressure to your plate!
Recipe 1 — Roast it up!
One of the simplest ways to cook a meal is all in one pan! Simply choose a protein and a couple of veggies, then season and roast. Done!
Ingredients:
• 2 sweet potatoes peeled and cut into wedges (smaller cook faster)
• 3 large handfuls of Brussels sprouts peeled and halved
• Chicken of your choice (4-5 thighs or breasts, or 9-10 tenders)
• 2-3 Tablespoons olive oil
• Salt and pepper to taste
• Garlic powder to taste
• Barbecue sauce
Preheat oven to 425 degrees. Line a cooking sheet with parchment paper. Next toss the veggies in a bowl with olive oil, garlic powder, salt and pepper until coated, place on sheet saving room for chicken. Next coat chicken with barbecue sauce in the same bowl you used for the veggies and place chicken on pan. Bake 40 minutes, stopping half way to flip the veggies so they brown on all sides. Chicken is ready when juices come out clear.
Recipe 2 — Easy Quinoa Pizza Bowls
Combine your favorite super food with their favorite fast food! Plus, gluten-free. This recipe from gimmesomeoven.com recommends making these pizzas in individual-sized ramekins, but you can also use an 8x8 pan if that’s more convenient.
Ingredients:
• 1 cup dry quinoa
• 2 cups chicken or vegetable stock
• 2 (14 oz) jars of pizza sauce
• 2 cups (8 oz) shredded mozzarella cheese
• 2-3 cups of your favorite pizza toppings
Preheat oven to 425 degrees. Cook quinoa in the stock according to package instructions. When it’s finished cooking, fluff the quinoa with a fork and stir in 1/2 cup pizza sauce until evenly combined. Set aside.
Lightly spray 6 large (10 oz) oven-safe ramekins with cooking spray — or your pan if that’s what you’re using. Place ramekins on a large baking tray.
Spread 2 Tbsp. of pizza sauce evenly over the bottom of each ramekin, layer each with about 1/4 cup of quinoa, and spread with a spoon to flatten. Layer each evenly with a pinch of mozzarella, and then with a single layer of pizza toppings.
Repeat by layering each with another layer of sauce, quinoa, mozzarella, pizza toppings and end with a final layer of mozzarella. The ramekins should be full but not overflowing.
Transfer baking sheet full of ramekins to the oven and bake for 20 minutes or until the cheese is melted and the ingredients are heated through. At this point you can either remove them from the oven, or turn the oven to broil for a few moments to get the cheese extra golden on top — but watch it carefully!
Remove from oven and serve.
Recipe 3 — Beef Enchiladas
This recipe is very versatile. If beef isn’t your style, bake and pull chicken or pork, or use sautéed veggies instead for a completely vegetarian option.
Ingredients:
• 1 lb. ground beef
• 2 cans (10 oz each) enchilada sauce
• 1 can (4.5 oz) chopped green chilies
• 1 package flour tortillas (6 inch diameter)
• 1.5 (6 oz) cups shredded cheddar cheese
• Fresh toppings of your choice — onions, lettuce, avocado, tomatoes, sour cream, black olives, etc.
Heat oven to 375 degrees. Spray 13x9-inch baking dish with cooking spray.
In 10-inch nonstick skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chilies.
Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake 20-25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add toppings of your choice.
Shopping list
• 1 lb. ground beef
• Chicken of your choice (4-5 thighs or breasts, or 9-10 tenders)
• 2 cups (8 oz) shredded mozzarella cheese
• 1.5 (6 oz) cups shredded cheddar cheese
• 1 package dry quinoa
• 1 box chicken or vegetable stock
• 2 (14 oz) jars pizza sauce
• 2 cans (10 oz each) enchilada sauce
• 1 can (4.5 oz) chopped green chilies
• 1 package flour tortillas (6 inch diameter)
• 2 sweet potatoes
• 3 large handfuls of brussel sprouts
• Fresh toppings for enchiladas: onions, lettuce, avocado, tomatoes, sour cream, black olives, etc.
• Fresh toppings for pizza: pepperoni, onion, pineapple, peppers, sliced ham, etc.
• Olive oil
• Salt and pepper
• Garlic powder
• Barbecue sauce
• Non-stick cooking spray
• 6 large (10 oz) oven-safe ramekins (if desired)
