The struggle is real when it comes to prepping a weekday meal. Time’s limited and the last thing you want to do is spend a lot of time in the kitchen after work- I don’t know about you but I get HANGRY when I’m I have to wait to eat.
This meal is super easy to make and requires few ingredients for each portion and bonus, it’s healthy and tasty! You could also serve these items up separately and add it to your daily routine.
Large Portobello’s (prepare as many as you’re going to serve)
Salt & Pepper
Balsamic Glaze (they have this available in at the grocery store)
Brush the portobello tops with olive oil and sprinkle with salt and pepper.
Grill or cook on a grill pan for about 5 mins on each side or to your desired texture.
Drizzle with balsamic glaze and enjoy!
Feta Spinach Turkey Patties
2 pounds ground turkey
3 oz. Feta Cheese (or more if you’d like it cheesier)
1 small onion- diced
2 cups spinach roughly chopped
Garlic powder, salt, pepper
Mix the top 4 ingredients together and season with the last 3 ingredients to your liking
Form the patties the way you’d like. With this recipe it can make 2 large patties or 3 medium sized.
Cook on the stove for about 8-10 mins each size and let the patties rest for about 5 mins. Make sure they’re fully cooked.
Serve with Portobello heads or buns
Roasted/Grilled Cauliflower with Chimichurri Sauce
1 Cauliflower head
3 cloves garlic
1/4 red onion
1/2 bunch parsley
Crushed red pepper, salt, pepper,
Trim the base of the cauliflower (no leaves) and cut the cauliflower in thick pieces
Drizzle the cauliflower steaks with olive oil and season with salt and pepper
Cook on the grill or in a 400 degree oven until tender (approx. 20 mins, though the grill maybe faster)
Prepare the chimichurri sauce by adding the garlic, onion and parsley to a blender or food processor. Pulse those ingredients while drizzling in olive oil until you have a combined mixture. Pour the sauce into a serving dish and season with salt, pepper, and crushed red pepper and stir.
Serve the cauliflower with this sauce and enjoy. Save the sauce up to 2 weeks, it goes great with just about any veggie or meat!
I hope these recipes add some variety to your weekday.
FYI: these recipes store really well and would be delicious for lunch the next day!
Hey ya’ll- Hope you had a great mdw! Was this Tuesday not the longest day ever? Please don’t let Tuesdays become the new Mondays <fingers crossed>.
So I’ve been on a brunch kick. Who doesn’t love mimosas and breakfast and lunch foods? I love the combination and the fact that pretty much anything goes. Plus brunch always feels super chic and classy. Definitely one of the easier meals to host and entertain.
I made this brunch meal for Mother’s Day a few weeks ago and repeated it again this past weekend. It’s been a hit every time so far with everybody!
I would keep your menu very basic and straight forward. I chose to do 1 sweet dish, and 2 savory mains (1 breakfast and 1 lunch item) along with a couple easy to prepare sides.
My sweet dish was from Chrissy Teigen’s cookbook Crave. If I haven’t said it enough already, this book is amazing. Her French Toast recipe was OUT OF THIS WORLD. So boozy and delicious it had everyone eating seconds and thirds. Best of all you could prepare everything the night before and all you had to do was pop it in the oven in the morning. Simple! So everyone- BUY HER BOOK.
Next item on the menu was breakfast hash brown cups. Perfect for meal prep actually and they hold very well. Plus they look adorable- presentation is everything.
1 bag frozen hash brown
shredded cheese – I like spicy pepper-jack
green onion or chives
1/4 butter- melted
salt & pepper
Pre-heat the oven to 400F. Thaw hash-browns according to their directions. Spray the cupcake tray with non-stick spray (make sure to get every nook and cranny. Mix the hash browns with some salt, pepper and the melted butter. PACK the bottom of the cupcake trays with the mixture and pop it into the oven for 10-15 mins or until they start browning.
While the hash brown is baking, start to cook your bacon. Keep the strips nice and straight and cook until they’re about done, but not crispy. If they crisp up, it’ll be impossible to form the correct shape.
Take the hash browns out of the oven. Curl the cooked bacon inside the tin above the hash browns. Try to make sure they touch so that the egg won’t run out.
Sprinkle some cheese on top of the hash browns and then crack an egg on top. Be careful not to crack the yolk!
Sprinkle with salt, pepper and green onion and pop it back into the oven. Should take about 8-10 mins to cook. I like my yolk a little runny so it’s up to your preference!
Carefully take out the bites (I use a rubber spatula) and serve hot.
Can be refrigerated and reheated up to a week!
Next up is that something lunch oriented.
I follow Giada’s Salmon Cake recipe with some minor modifications. I use wheat saltines and add in some green onion into the combination. Make these the night before and refrigerate them over night. Then all you have to do in the morning is give it a quick pan fry.
For my sauce, I add in some Sriracha for a kick and more flavor.
Serve the cakes over a bed of arugula, fresh tomatoes and a squeeze of lemon.
Try these brunch tips and recipes and let me know what you think! Remember to make things easy for yourself so you can enjoy your company!
Alright in case ya’ll didn’t know, I’m OBSESSED with Chrissy Teigen and John Legend- like please adopt me/can we be best friends.
I’ve been DYING to get my hands on her new cookbook since she started writing it forever ago. Her Insta makes me drool-major- and I just knew this was going to be a slam dunk, after all Chrissy can do no wrong (yes, I think we’re on first name basis).
When I finally got my copy, I didn’t know what to make or where to start. Everything just looked so amazing, that it was sort of daunting. Lo and behold I just so happened to have everything I needed at home to make her Roasted Cauliflower, Feta and Orzo Salad (because what Asian doesn’t have orzo and feta at home- jk, but I’m an exception).
I made this salad and paired it with one of my favorite Lemon Chicken recipes and OH MUH GAWD– I had an orgasm in muh mouth. Her “salad” is BEYOND this world. It should be unholy- but it’s so damn good. So delicious in fact that I’ve made 2 batches in 2 weeks and have eaten it all by myself. This is one of those meals that it’s like too good to share…. But I’m going to do you a solid and share the recipe with you. Chrissy- no mean to offend or copyright infringe, but I can’t hoard all this goodness to myself. Please forgive me.
In case you don’t think that salad alone isn’t enough, here’s my recipe for yummy Lemon Chicken.
2 Chicken Breasts- fileted in half
1 Lemon- Sliced
1 cup Flour
Butter or Margarine or Ghee
Filet your chicken breasts in half, this helps ensure that everything cooks equally.
Salt, pepper and lemon pepper your chicken breasts. (be generous)
Coat your breasts in flour- brush off any excess flour
Heat up some butter and olive oil in a pan and get that hot.
Cook your chicken in that oily goodness for about 5 minutes each side. You should get a nice golden brown crust.
Remove the chicken from the pan and add in your lemon slices, feel free to add more butter as this will be your sauce. Season with salt and pepper. Cook the lemons until they’re slightly browned- not for too long as it’ll bring out a bitter taste.
Place lemon slices on top of the chicken and pour the sauce on top.
Serve with Chrissy’s AMAZING salad and enjoy. Seriously one of the best meals ever- I promise.
Why is it that chorizo is always sold in two pieces? I had made my chorizo mussels the other weekend and didn’t know what to do with the remaining half. I took what I had around the house and came up with this meal the other night for a quick and easy dinner and boy was it delicious. Super filling and satisfying, this meal will please everyone.
1 package of chorizo- casing removed
2 cloves garlic- minced
½ white onion- chopped
½ bag of Spinach (approx. 3 oz.)
10 oz. peas (fresh or frozen)
1 tomato- diced
2 pieces of fire roasted red peppers – diced (I used Trader Joe’s canned)
1 package of Gnocchi, approx. 17 oz. (I like Trader Joe’s brand)
Fresh Shaved Parmesan (optional)
Boil water with salt to prepare to cook the gnocchi- cook according to directions
Brown chorizo in a pan, add garlic and white onion and cook until the onion is translucent
Toss in the tomato and fire roasted red pepper until the tomato breaks down
Stir in peas and spinach, once the spinach has been cooked down add in the cooked gnocchi. If the sauce is too thick and not coating the gnocchi, add in some of that pasta water until the consistency of the sauce is at your liking.
Grown up Green Eggs and Ham, yes- that’s right. Just like Dr. Seuss but for adults. Trust me this recipe is perfect for the season and delicious for a light dinner, brunch or an appetizer. You’ll feel healthy, full and 100% satisfied. Best of all you more than likely have most of the ingredients in your fridge!
1 Bunch Asparagus- washed, cut in half length wise and into thirds
1 Green Onion- chopped
Other herbs on hand (I like using thyme)
¼ cup Milk- not necessary
4 pieces of Prosciutto (more if you’d like)
Chili Flakes (if desired)
Beat eggs, with the green onion, herbs, milk and salt and pepper to taste. Make sure you beat them until they’re bubbly/frothy
Heat oil on the stove and sauté asparagus with salt, pepper and chili flakes if you’d like. Cook until the color changes to a bright green, that’s how you know they’re done. Finish with a squeeze of lemon juice
Cook eggs in a nonstick pan. My method of cooking scrambled eggs is to use a rubber spatula, and fold the eggs in until they’re no longer runny. It’s easy to overcook the eggs, they’re done when they start coming together
The prosciutto can be crisped in a pan or left as is
Lay the asparagus on the plate, topping with the eggs and then prosciutto. Finish off with some fresh cracked pepper and enjoy!
If you’re looking for a last minute appetizer or dish to bring to your Easter celebrations this weekend- look no further. These are seriously the best deviled eggs and will sure to impress your hosts or guests.
Not only are these deviled eggs delish, they’re healthier and low cal! Best of all they take less than 30 minutes, even Rachel Ray would approve.
1 dozen eggs
2 Tablespoons Greek yogurt (extra just in case)
3 strips bacon-chopped
4 oz. Fire Roasted Diced Green Chiles (I like Trader Joe’s brand)
2 pieces of green onion or chives-chopped
Boil eggs until hardboiled. Here’s a great site to reference how to perfectly boil eggs.
While your eggs are cooking, cook your bacon until crispy and strain
Peel eggs, slice in half and take out the yolks
Combine the yolks with the avocado, Greek yogurt and green chiles. Feel free to add additional Greek yogurt until you have the consistency that you like. Salt to taste
Pipe your egg yolk mixture into the egg white halves. I use a Ziploc bag and snip the end off. Tip: don’t try to do a swirl, pipe close and firmly and it’ll create its own swirl effect.
Top with pieces of chopped bacon, sprinkle green onion and paprika
Woohoo! Let the festival of green continue! For those in Chicago, the majority of us celebrated this past weekend but St. Patrick’s Day is officially tomorrow and many of us may be celebrating this upcoming weekend. I celebrated with some of my best friends and they did an amazing job hosting. I’ve gathered some of my favorite party ideas that my friends to throw an awesome St. Patty’s Day party for you.
Step 1. Have an amazing spread, but make sure to keep it simple for yourself.