Hello Everyone! My husband and I have been on a healthy eating kick the last few weeks. Today I thought I'd share with you one of our favorite easy, quick and healthy weekly meal plans. These recipes are catered towards two people. If you have more people in your family, just double the recipe!
Cheddar apple sandwiches with minestrone soup and apple slices
Yeild: 2 sandwiches, 2 bowls of soup
For the sandwiches:
Granary bread
Olive oil
Mild British cheddar cheese
Thin apple slices
Optional: Spicy red onion marmalade or blueberry compote
Apple wedges of your choice
Slice a quarter of two medium sized apples into thin pieces. Slice the cheddar cheese into desired size. Drizzle olive oil onto bread, and begin assembling the sandwiches onto a panini press. If you don't have one, you can make this in a regular frying pan on the stovetop.
Warm the soup, and slice the rest of the apple into wedges, and serve! This comes together in about 10 minutes making it ideal for a quick lunch or dinner!
Dill and lemon salmon and roasted vegetables
Yeild: 2-4 servings
For the salmon:
Two to four salmon fillets
Olive oil
Lemon juice
Fresh dill or dried dill, whichever you have available
Himalayan salt and pepper to season
For the roasted vegetables:
2 Small sweet potatoes
2 Carrots
One head of broccoli
Olive Oil
Himalayan salt and pepper to season
Preheat the oven to 375 degrees Fahrenheit. Peel and chop the vegetables, and toss in a bowl with olive oil, salt and pepper until coated. Place on a baking tray. Brush olive oil on the salmon, and season with salt and pepper as well. Place on baking tray. Put both trays in the oven for 30 minutes, turning the vegetables about half way through. When the salmon is done, sprinkle with dill and squeeze on the juice from the lemon. Serve and enjoy!
Greek chicken pitas with lemon and dill potatoes
Yeild: 2-3 pitas
For the Pitas:
3 Chicken breasts
2 Cloves of chopped garlic
1 1/2 Teaspoons dried oregano
1 Teaspoon dried thyme
1/2 Teaspoon dried coriander (cilantro)
Sliced Lettuce, tomatoes, and onion
Optional: Feta cheese, olives, banana peppers
Pita bread
Tzatziki sauce:
Greek yogurt
About half a large cucumber, shredded
Lemon juice
Himalayan salt and pepper
Fresh or dried dill
For the potatoes:
Small potatoes, diced into quarters or halves
Olive oil
Himalayan salt and pepper
Fresh or dried dill
Lemon juice
Preheat oven to 375 degrees Fahrenheit.
Start making the Tzatziki sauce first, so the flavors have time to blend together while the rest of the meal is cooking. Shred the cucumber and place in a cheese cloth. Squeeze out as much juice from the cucumber as possible, and then transfer the cucumber to a bowl. Add the greek yogurt, a good squeeze of lemon juice, a pinch of salt and pepper and a good two heaping teaspoons of dill, depending on the flavor you like. Taste, and adjust seasoning if needed. Set aside in fridge.
Toss the potatoes in a bowl with olive oil, salt and pepper. Roast in oven for 30 minutes.
Toss the chicken in olive oil, garlic, oregano, thyme and coriander. Heat a pan on medium heat with a drizzle of oil and cook chicken on both sides until cooked through. Let it rest for 5 minutes before cutting into pieces.
Toss the potatoes with a squeeze of lemon juice and dill. Start building the pitas by adding chicken, lettuce, tomatoes, onions, and tzatziki. Add feta cheese or olives if desired. Serve with potatoes.
Copycat Nando's quinoa salad
Yeild: 4 Salads
For the Chicken:
Nando's Coat 'n Cook lemon and herb
packet
4 Chicken breasts
Olive oil
For the salad base:
Lettuce, romaine or mixed greens
1 Cup uncooked quinoa
2 Cups water
1-1 1/2 Cups roasted sweet potatoes
1 or 2 Avocados
Cucumber slices
Cherry tomatoes
Pumpkin seeds
Feta cheese
Marinate the chicken in the Nando's packet for an hour or two, however long you have time for. Heat a large skillet onto medium/high. Cook the chicken until its no longer pink in the middle. Let it rest a few minutes before slicing it into pieces.
Preheat the oven to 375 degrees Fahrenheit. Peel and chop the sweet potatoes into about 1" pieces or so, and toss them with olive oil, salt and pepper. Roast in oven for 30 minutes. Boil 2 cups of water, and add in 1 cup of uncooked quinoa. Cook until all water is absorbed, about 15 minutes or so.
Chop the lettuce, cucumbers, tomatoes, avocado and feta.
Once everything has finished cooking, assemble the salad. Lettuce first, then quinoa, and then the rest of the toppings.
Damn Delicious Slow Cooker Carnitas
This recipe is very delicious. My husband and I made this when we had friends staying for the weekend and it was super simple to put together and serve!
I hope this gave you some weeknight meal inspiration! Let me know if you try any of these recipes.
Happy Cooking!
-A