I know as a full time working mama, getting dinner on the table is a challenge! However, I strive to cook a hot meal most nights for my family (Chris does a lot of cooking too) that’s somewhat healthy. I’m such a health freak and before becoming a mom, working full time, and blogging, dinner was always well thought out, HEALTHY, and every meal was prepped for the week. These days, not so much. Not even close. So Chris and I have come up with meals that we go shopping for on Sunday and know we can get on the table at some point during the craziness of the week. If I can manage a least 3 healthy home cooked dinners during the week I feel amazing. It’s all about balance!
Chicken Quesadillas
First up has been one of our favorites for years. It is so simple and if you double the recipe you’ll have leftovers for days! Cash loves these so its a win for the whole family! We usually use plain greek yogurt to dip them in as a substitute for sour cream and salsa or taco sauce.
Chicken Quesadillas
Ingredients
- 1 package fajita tortillas
- 1-2 chicken breast or rotisserie
- 1 8 oz bag 2% Mexican cheese
- 1 can corn
- 1 can diced green chiles mild or medium
- 1-2 tomatoes
Instructions
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Shred chicken using two forks (if using chicken breasts I always prep this step at least 1 day in advanced to speed up dinner that night)
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Dice 1-2 tomatoes depending on how much you want in the recipe.
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Add all ingredients in to a mixing bowl and gently fold together.
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Place your fajita tortilla on a nonstick pan and fill one side (don't over fill or its too hard to eat) I usually do 1/4 cup of the filling in each.
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heat through on both sides or until cheese is melted.
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Cute into 3 triangles and enjoy!
Healthy Eggplant Parm
This one is a healthier version to regular eggplant parm. I don’t bread the eggplant at all and only season with some salt (to absorb excess water). I serve mine over quinoa or rice but sometimes my husband likes it on top of any variety of pasta. Its so delicious and if your on a health kick you won’t even notice its not breaded. Once you make this recipe once, you’ll whip it up so quick the next time around.
Eggplant Parm
a healthier version to eggplant parmigiana with a few quick and easy steps!
Ingredients
- 1-2 eggplant
- 1 jar Newmans own farmers garden sauce or your favorite!
- 1 bag part skim mozzarella cheese or regular if you prefer
- 1/2 cup parmesan cheese
- 1 tbsp oregano leaves or Italian seasoning
Instructions
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Rince and cut eggplant into 1/2 inch slices. I say to use 1-2 eggplant depending on the size. If only smaller eggplants are available then use 2.
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Lay slices on paper towel and salt both sides. Let rest for 10 minutes to absorb any excess water.
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Place slices on baking sheet and bake at 350 degrees for about 15-20 minutes, flipping half way through.
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While the eggplant are cooking, prepare a small casserole dish with a small layer of sauce on the bottom.
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Once they are done baking, start layering! Place one layer of eggplant in prepared casserole dish and top with sauce, then a little of the mozzarella cheese and REPEAT until all eggplant is used. I usually only have 2-3 layers. (leave some sauce and moz cheese for the topping)
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Once finished layering, top with remaining sauce, moz cheese, parmesan cheese and oregano or Italian seasoning.
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Bake for another 15 minutes on 350 degrees to heat through and ENJOY!
Recipe Notes
This recipe feeds Chris and I dinner and usually we have enough for both of us to have leftovers for lunch.
Steak Stir Fry
Guy, I’m telling you this is a staple recipe in our house almost weekly no matter what time of time. I’ll post what we usually put into ours but the best part about this recipe is that you can add more or less of something and it still works!
Steak Stir Fry
Ingredients
- 1 white onion
- 2-3 red and yellow peppers (to make this easier you can buy frozen peppers and onions)
- 1 can sliced water chestnuts
- 2 thin cut steaks you favorite kind of cut
- 1 bag frozen green beans or broccoli
- 1 bottle stir fry sauce if you live near a Wegmans I LOVE the organic wegmans stir fry sauce
Instructions
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Add one frozen bag or fresh sliced peppers and onions into a skillet over medium-medium high heat with 1 tbsp of oil.
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while those are cooking, use kitchen sheers to cut your thin sliced steaks in small strips.
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Add frozen bag of green beans to the peppers and onions (I buy the steamables and microwave them while I'm cutting my steak so they cook faster).
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Next, add your steak strips into the pan and cook for a few minutes. Do not overcook the steak. While that cooks open and drain your water chestnuts.
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Last, add water chestnuts and one bottle of stirfry sauce to the pan and turn heat to low. Once the sauce is heated through, ENJOY!
Recipe Notes
I always serve mine over quinoa and Chris uses rice but you can eat this alone and it tastes just as good!
Enjoy! XOXO