One of the biggest requests from the Mamas that follow me on Social Media is for quick dinners. Trust me sisters…I get it! The Busy Mom Life struggle is real! I truly believe that we are superheroes…move over Wonder Woman, we got this.
But I know that anyone trying to balance all the things, needs some help. Even if you’ve got the kitchen thing down, I’m sure you could use some new recipes to spice up the normal routine. Well, here I am offering some new lovin for your oven.
These recipes are quick and easy in my book and they are some of my favorites and personal go-to’s. In fact, I have a whole slew of quick recipes on my site. If you’re interested in more quick recipe inspo, than just what I’m showing off on this awesome new blog, click this link for my collection.
A word of caution…quick recipes aren’t always quick. I know that sounds contradictory to everything that I just spoke about, but it’s very true. My quick, or anyone else’s quick, may not necessarily be your quick. But…it should be. I know that regardless of kitchen skill level, these recipes can be made in under 30 minutes. Do you want to find out why they may not quick, but should be? My article breaks down the top reasons that I see / hear from people that are hindering them from making dinner quickly. Click here to see why Quick Dinners aren’t Quick and How to Fix It.
Ok, let’s get into the good stuff. Here are two of my favorite go to Quick Dinners.
- 3 tablespoons sesame oil or olive oil
- 1 white or red onion, sliced into thin half moons
- 3 garlic cloves, minced
- 1 pound of pepper steak
- Salt, pepper, granulated garlic for steak
- 1 1/2 cups cabbage cole slaw mix (no dressing)
- 1 steam in the bag cut green beans, steamed
- 1/2 cup your favorite Teriyaki sauce
- 8 basil leaves, torn
- 2 containers/bags of VeeTee Thai Jasmine Rice or Frozen Steamable White Rice
- Sliced scallions for garnish
- Sesame seeds for garnish
- Add the oil to a large skillet and heat over medium high heat. Add the onion and garlic. Season with a little salt and pepper. Lower the heat in between medium and medium high. Cook until the onions are soft, about 4 minutes.
- Season the steak with salt, pepper, and granulated garlic. Add the steak to the pan and combine with the onions and garlic. Cook until the steak is no longer red on the outside, about 5 minutes.
- Add the cabbage and cooked green beans. Mix well. Add the teriyaki sauce and basil. Mix again and lower the heat to medium low. If you like more teriyaki sauce or think it looks dry, you can absolutely add more. Let simmer for another 4-5 minutes.
- While the steak mixture is simmering, cook up the VeeTee or frozen steamable rice according to the directions.
- Add the cooked rice to a large bowl. Top with the steak mixture and the sauce. Garnish with sliced scallions and sesame seeds. Enjoy!
- 2 medium onions or 1 large onion, diced
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 1/2 teaspoons cumin
- 1 teaspoon granulated garlic
- 1/2 cup white wine (or light beer)
- 1–19 oz. can cannellini beans with the juice (don’t drain or rinse)
- 1–4.5 oz. can chopped green chiles
- 1–4.5 oz. can of pickled jalapenos, chopped (this is where the heat of the chili will come from – you can add a quarter or half of the can if you want and taste as you go to see if you want to add more)
- The breasts of 1 rotisserie chicken (about 1 – 1 1/2 cups), shredded
- 2 cups low sodium chicken broth
- Salt and Pepper
- 1/2 – 1 10 oz. can of sweet corn, drained (to taste)
- Sour cream, limes, red onions, shredded cheddar cheese, and a hot flour tortilla for serving
- 1 bag of steamable white or brown rice
- Heat the olive oil over medium high heat. Add the onions, garlic, salt and pepper. Cook until the onions are soft.
- Add the cumin and granulated garlic and stir every few seconds. This will toast up the seasonings really bringing out their flavor rather than just letting them simmer with the sauce. Cook for about a minute then add the white wine (or beer). Cook until you can no longer smell the wine, about 3-4 minutes.
- Add the can of cannellini beans and all of the juice. Let cook for about 5 minutes.
- Stir in the chiles and jalapenos. Let cook for another few minutes then add the chicken, followed by the chicken broth. Let simmer for about 15 minutes.
- In the last 5 minutes of cooking, microwave the rice. Serve the chili over the rice. Top with a squirt of lime, a dollop of sour cream, and a sprinkling of thinly sliced red onions and cheese. Enjoy!
Make Ahead: This meal is a PERFECT meal prep meal. Make the entire chili and store in the fridge. Reheat in a pot and make the rice. Serve with all the toppings. Enjoy!
To learn more about meal prepping and how it can change your life, click here!
Tiffany Cohen runs the food blog Whatcha Cooking Good Looking? and is a Food / Product Photographer and Recipe Developer. She is a wife and mom of two little guys. She lives in Oakdale and loves to support local businesses and people in her community doing great things!