Crockpot Lasagna Soup
Crockpot Lasagna Soup
Yield: 5
This cozy crockpot dinner is packed with flavor and requires very little effort!
Ingredients
- 1 lb ground beef ( 90/10)
- 1 white onion or yellow onion diced
- 1 tsp garlic powder or 2 cloves of minced garlic
- 1 container of chicken broth
- 1 small tomato paste
- 1 large pasta sauce jar
- 1 bag spinach
- 1/2 box no boil lasagna noodles
- cottage cheese
- parmesan cheese
Instructions
- In the crockpot add your beed, onion, garlic, broth, pasta sauce, and tomato paste and cook on low for 5 hours.
- Add in your spinach and pasta noodles and then cook for an additional 30 minutes on low heat.
- Add cottage cheese and parmesan cheese on top after serving!
Southwest Stuffed Sweet Potatoes
Southwest Stuffed Sweet Potatoes
Yield: 4-5
This Southwest inspired stuffed sweet potatoes pack a ton of flavor and are completely customizable!
Ingredients
- 1 lb ground turkey
- 4 sweet potatoes
- 1 red bell pepper
- 1 can of drained and rinsed black beans
- 1 can of drained and rinsed corn
- 1 yellow bell pepper
- 1 white onion diced
- 1 tbsp olive oil
- 1 taco seasoning packet
- 1/2 cup water
- 1/4 cup cheddar cheese
- toppings:
- greek yogurt
- green onions
- cheddar cheese
Instructions
- Poke your sweet potatoes with a fork all over and then roast your sweet potatoes at 425 for 30 minutes ( this can be done ahead of time as well)
- Dice up your white onion and bell peppers.
- Add them with olive oil to a pan and saute until tender.
- Add in your ground turkey and cook.
- Add in 1/2 the taco seasoning packet and 1/2 cup water and mix together.
- Bring the mixture to a boil and then low heat and let it simmer for 5 minutes.
- Add in your corn, black beans and cheddar cheese and mix together.
- Stuff the sweet potatoes with the meat mixture and top with greek yogurt and cheddar cheese and green onions
Crockpot Chili
Crockpot Chili
Yield: 5
This chili is packed with flavor and is a dump recipe, so its perfect for those busy weeknights!
Ingredients
- 1 lb ground beef 90/10 blend
- 2 cans drained and rinsed red kidney beans
- 1 can fire roasted green chilis
- 1 can tomato sauce
- 1 can tomato paste
- 1/4 cup chili powder
- 2 tsp cumin powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 white onion diced
- 2 tbsp peanut butter
- toppings:
- greek yogurt
- cheddar cheese
Instructions
- Dice the white onion.
- In the crock pot add the beef, beans, tomato sauce, white onion, tomato taste, chilis, cumin and chili powder, paprika, salt and black pepper.
- mix it all together
- Cover and let it cook on low for 4 hours
- Uncover and add 2 tbsp peanut butter and mix that in
- Cover and let cook for an additional hour.
Protein Pizza Pasta Casserole
Protein Pizza Pasta Casserole
Yield: 8
This pizza pasta hybrid dinner is the perfect meal when you want pizza but also a little more protein and you need something easy but homemade!
Ingredients
- 1 lb ground turkey
- 1 box of sliced white mushrooms
- 1 jar tomato basil pasta sauce
- 1 cup mozzarella cheese
- 1 box of chickpea pasta
- 1 package of pepperoni
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat oven to 375 F
- Bring a pot of water to a boil.
- In a pan saute the mushrooms with olive oil until tender. Take out and place on a plate for later.
- In a bowl add 1 lb ground turkey, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp red pepper flakes, 1;2 tsp black pepper and salt. Brown in a pan on the stove top.
- Add pasta to the boiling water and cook for 6-7 minutes.
- Add the cooked pasta to the ground turkey and mix with 1/2 the jar of pasta sauce.
- In the bottom of a 9x13 casserole dish spread pasta sauce then layer the meat/pasta mixture, add mozzarella cheese and the toppings and repeat this 2 more times.
- Cook for 20-25 minutes in the oven uncovered
Bruschetta Chicken Sheet Pan
Bruschetta Chicken Sheet Pan
Yield: 4
Ingredients
- 1 lb boneless skinless chicken breast
- 1 jar bruschetta topping
- 1 bag of baby potatoes quartered
- 1 bag of green beans
- a drizzle of balsamic glaze
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- 1.Preheat oven to 425 F
- 2. Quarter baby potatoes and drizzle with olive oil salt and black pepper, onion powder and garlic powder . Roast for 20 minutes.
- 3. Pound out 1 lb chicken breasts on both sides.
- 4. Add chicken breasts to potatoes and top with bruschetta topping
- 5. Bake for 20 minutes or until internal chicken temperature is 165 F.
- 6. Cook green beans in the microwave according to bag instructions OR add them to the potatoes when they are first roasting ( personal preference)
- 7. Take out the chicken and potatoes and drizzle the chicken with balsamic glaze.
Green Goddess Meatball Sheet Pan
Green Goddess Meatball Sheet Pan
Yield: 4
This sheet pan is bursting with flavor and comes together so quickly with minimal hands on time!
Ingredients
- 1 lb ground chicken
- 1 bottle of green goddess dressing
- 1/2 cup breadcrumbs
- 1 egg
- 1 bag broccoli
- 3 sweet potatoes quartered
Instructions
- Preheat oven to 425 F.
- Cut sweet potatoes and drizzle them with olive oil, salt and black pepper.
- Roast on a sheet pan for 25 minutes.
- In a bowl combine 1 lb ground chicken. 1/2 bottle of green goddess dressing, 1/2 cup breadcrumbs, 1 egg and form into meatballs.
- Microwave the broccoli for 3 1/2 minutes.
- Add broccoli to sheet pan with sweet potatoes and place meatballs on the sheet pan as well.
- Bake for 15 minutes at 400 F.
- Drizzle with more green goddess dressing and serve!
Sweet Chili Salmon Bowls
Sweet Chili Salmon Bowls
Yield: 4
These sweet and tangy salmon bowls come together in under 20 minutes with minimal ingredients, perfect for the busy weeknight!
Ingredients
- 1 lb salmon fillet without skin
- 3 tbsp sweet chili sauce
- 2 green onions diced for garnish
- 1 bag of baby potatoes quartered
- 1 tbsp soy sauce
- baby bok choy cut in half
Instructions
- Quarter the baby potatoes and toss them with salt, black pepper and olive oil.
- Air fry them at 400 for 15-20 minutes
- Wash and slice the bok choy in half and drizzle with soy sauce.
- Pan sear on medium high heat on each side for 2-3 minutes until nice and golden brown.
- Cut the salmon into 1-1.5 inch cubes and toss with 3 tbsp sweet chili sauce.
- Take the potatoes out of the air fryer and place the salmon in the bottom and air fry at 375 for 9-10 minutes.
- Dice a green onion for garnishing.
Taco Stuffed Bell Peppers
Taco Stuffed Peppers
Yield: 4
These spicy stuffed bell peppers are the perfect make ahead dinner idea that's both flavorful and quick for those busy weeknights!
Ingredients
- 1 lb ground beef 85/15 blend
- 1/2 packet of taco seasoning
- 3/4 cup water
- 1 can of drained and rinsed black beans
- 1 cup uncooked white or brown rice
- 2 cups water ( for rice)
- 3 bell peppers
- 1/2 cup cheddar cheese
Instructions
- Preheat oven to 375 F
- Cut your bell peppers in half and take out the insides and place in a baking dish. Drizzle the tops with olive oil and bake at 375 for 15 minutes.
- In a small saucepan add your rinsed and drained cup of rice and 2 cups of water. Bring to a boil and then reduce the heat and cover and let simmer for 15 minutes.
- In a pan brown your ground beef until cooked through with salt and black pepper.
- Add 3/4 cup of water and the taco seasoning to your ground beef and mix together. Bring to a boil and then reduce heat again to a simmer.
- Add in your drained black beans and 1/4 cup of cheddar cheese.
- Once rice is cooked combine with the beef mixture.
- Add mixture to the bell peppers filling them all the way to the tops.
- Sprinkle the tops of the bell peppers with the remaining cheddar cheese and place in the oven at 375 for 10 minutes.
Turkey Enchiladas
Turkey Enchiladas
Yield: 4
These super easy and healthy enchiladas are packed with flavor and will be come a family favorite!
Ingredients
- 1 LB Ground Turkey 93/7 blend
- 1 10 oz can of red enchilada sauce
- 1/2 cup cheddar cheese
- 1 15 oz can drained black beans
- 2 zucchinis, quartered
- 1 package of 10 small tortillas
Instructions
- Preheat oven to 375 F
- In a pan add 1 tbsp olive oil and your quartered zucchini and saute until tender
- Add in your ground turkey and saute until cooked through
- Add in 1/4 cup enchilada sauce, 1/4 cup cheddar cheese and the can of drained and rinsed black beans.
- In the bottom of an 8x8 baking dish spread 1/4 cup of enchilada sauce evenly
- Add 1/4 cup of turkey mixture into a tortilla and roll up. Place the filled tortilla with the end side down on the 8x8 baking dish.
- Repeat until all tortillas are filled.
- Spread 1/4 cup of red enchilada sauce on top and sprinkle 1/4 cup cheddar cheese on top.
- Cover and bake for 20 minutes.
- Uncover and bake for an additional 5 minutes.
Salmon Seasoning Blend
My Salmon Blend
Yield: 5 tbsp
If you love salmon, or chicken, this is the rub for you! This slightly sweet rub has a little bit of kick on the back end and it makes the perfect blend for grilled chicken or salmon!
Ingredients
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Mix this all together and store in an airtight container
- This will last for up to three months if stored properly
Notes
The serving size varies based on how much you want to use on your protein!
Mustard Marinated Chicken Thigh Sheet Pan
Mustard Marinated Chicken Thigh Sheet Pan
This easy clean up, super flavorful, low effort meal packs a punch of flavor and can be easily meal prepped for a quick weeknight dinner thats both healthy and delicious!
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 cups red potatoes quartered
- 2 cups brussel sprouts quartered
- 2 tbsp olive oil
- salt and black pepper
Marinade
- 2 tsp yellow mustard
- 1 tsp minced garlic
- 3 tsp dijon mustard
- 1 tsp maple syrup
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil
Instructions
- Preheat your oven to 400 F
- Quarter your brussel sprouts and red potatoes and place on a sheet pan.
- Drizzle with the 2 tbsp of oil and sprinkle with salt and pepper and roast for 20 minutes.
- While the veggies are roasting, in a bowl combine your yellow mustard, dijon mustard, garlic, maple syrup, olive oil, and ACV and whisk together until combined.
- Add in your chicken thighs and coat them in the marinade. Let this sit until the veggies are done.
- Take the vegetables out of the oven and place the chicken thighs on top with the marinade.
- Top the chicken with salt and black pepper and place back into the oven for 20 minutes or the chicken reaches and internal temp of 165 F
Mom’s Meatloaf
Mom’s Meatloaf
Yield: 4
Moms Meatloaf
Nothing is more comforting than a dish that your grew up on. This meatloaf is my childhood, and if you are not a fan of meatloaf, you will be after eating this.
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
Ingredients
- 1 lb ground turkey
- 1 packet of onion soup mix
- 1 tbsp worcestershire sauce
- 2 tbsp ketchup
- 2/3 cup seasoned bread crumbs
- 1 egg
- 1 tbsp minced garlic
Instructions
- Preheat your oven to 375 F
- Add in all of your ingredients into a bowl and mix until there are no breadcrumbs or soup mix left behind.
- Line a sheet pan, loaf tin, or an 8x8 pan spray with non stick spray or use parchment paper.
- Place your mixture into a loaf, or any shape you want, you can totally get fun with this!
- Bake for 30 minutes, or until the internal temp reaches 160F
- Take out and let cool completely, this is super important to the meatloaf process.
- Slice and serve!
Buffalo Chicken Stuffed Sweet Potatoes
Buffalo Chicken Stuffed Sweet Potatoes
Yield: 4-5
Buffalo Chicken Stuffed Sweet Potatoes
These stuffed sweet potatoes are the perfect protein rich dinner idea. An easy weeknight meal with just a few ingredients that packs a punch of flavor.
Prep time: 5 MinCook time: 40 MinInactive time: 35 MinTotal time: 1 H & 20 M
Ingredients
- 4 medium sweet potatoes
- 1 lb boneless/skinless chicken breast
- 1 large zucchini grated
- 1/2 cup franks red hot sauce
- 1/2 cup plain non-fat greek yogurt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tsp salt and pepper
garnish ( optional)
- green onions chopped
- greek yogurt
- cheddar cheese
- red onions sliced
Instructions
- Preheat your oven to 400 F.
- Wash your potatoes and using a fork put holes all around the potato to help the cooking process.
- Place on a sheet pan and bake for 30-40 minutes, until fork tender.
- In the instant pot, add your chicken breasts and 1/2 cup of water. Set the pressure cooker setting to high and cook for 11 minutes.
- Release manually once done cooking.
- Drain your extra liquid and add in the hot sauce, yogurt, zucchini, garlic powder and onion powder and mix well.
- Once potatoes are done cooking slice them in half and sprinkle with salt and pepper. Add yoru chicken and toppings.
Stuffed Acorn Squash
Stuffed Acorn Squashes
Yield: 4
Chicken and Vegetable Stuffed Acorn Squash
Cozy and hearty acorn squashes stuffed with ground chicken and sauteed vegetables, this meal is the perfect blend of flavors and only takes 30 minutes to make.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 3 whole acorn squashes
- 1 lb ground chicken
- 1 cup brussel sprouts
- 1 cup white mushrooms
- 1/4 cup slivered almonds or whole almonds crushed up
- 1/4 cup grated parmesan cheese
- 1 red bell pepper diced
- 1 small white onion diced
- 2 tbsp garlic minced
- salt and pepper to taste
Instructions
- Preheat oven to 400 F
- Slice the acorn squashes in half and scoop out the seeds.
- Place them face down on a baking sheet and drizzle with olive oil, salt and pepper on both sides. Cook for 30 minutes
- Cut brussel sprouts into quarters and place into a microwavable dish. Add 1/4 cup of water and cover and microwave for 4 1/2 minutes.
- Slice the mushrooms, onion, and red bell pepper.
- In a pan add the garlic and a tbsp of olive oil. Sautee for 2-3 minutes on medium high heat
- Add in your onion, pepper, mushrooms and brussel sprouts and cook for 3-5 minutes.
- Add in your ground chicken and cook through. About 3-5 minutes.
- Add in the parmesan cheese, reserving 1 tbsp topping the mixture later.
- Once squash is cooked add the filling to the middle of each squash, about 1/3 cup and sprinkle with remaining cheese.
- Bake again for 7-10 minutes at 350 F.
Notes
- The squash can be prepped and cooked ahead of time for quick dinner assembly
- Filling can be made 1-2 days in advance
- Mozzarella cheese is a great alternative to parmesan
Higher Protein Hamburger Helper
Higher Protein Hamburger Helper
Yield: 4
Higher Protein Hamburger Helper
This higher protein hamburger helper is the ultimate cozy dinner recipe. Made with ground beef and protein pasta cooked in a rich beef broth, a handful of spinach for vibrance, this dish comes together in under 30 minutes.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
- 1 lb extra lean ground beef ( 95%)
- 1 1/3 cup ( 135 g) chickapea pasta
- 1 tbsp onion powder
- 1tbsp garlic powder
- 2 tbsp tomato paste
- 2 1/2 cups low sodium beef broth
- 2 cups fresh chopped spinach
- salt and pepper to taste
garnish
- plain greek yogurt
- sharp cheddar cheese
Instructions
- In a big pot add the ground beef, garlic powder, and onion powder and cook until the beef is 80% of the way cooked.
- Add in the tomato paste and cook for 1 minute
- Add in the beef broth and bring to a low boil.
- Add in your pasta shells and reduce heat to a simmer and cook for 14-15 minutes.
- Add in your fresh chopped spinach and then take off the heat.
- Stir in toppings of choice and enjoy!
Notes
- Regular pasta can be used instead of chickapea, the protein count will be lower.
- Add in any vegetable that can be chopped or grated to add volume and nutrient density ( I suggest zucchini, broccoli, spinach,cauliflower) something with subtle taste.
Chicken Spinach Artichoke Bake
High protein chicken spinach artichoke bake
Yield: 4
Chicken Spinach Artichoke Bake
This 20 minute high protein meal is filled with good for you ingredients but tastes indulgent. Using chicken thighs gives the dish the perfect boost of flavor and the spinach artichoke mixture is creamy and bubbly.
Cook time: 30 MinTotal time: 30 Min
Ingredients
- 1 lb boneless skinless chicken thighs
- salt and pepper
- 1/3 cup plain greek yogurt
- 1 1/3 cup low fat cottage cheese
- 2 tbsp garlic
- 1 bag frozen and thawed chopped spinach
- 1 10 oz drained can of artichokes
- 1/4 cup parmesan cheese
- 1/4 cup mozzarella cheese shredded
Instructions
- Preheat your oven to 375 F
- In a bowl place the frozen spinach and then place it in the microwave for 1 minute to thaw.
- Take out and squeeze out the excess water with a towel or strainer.
- In a blender add your cottage cheese and blend until smooth (10-15 seconds)
- Add parmesan, garlic, artichokes, spinach, yogurt and cottage cheese to a mixer and combine.
- Place the chicken thighs in an 8x8 baking dish and cover with the creamy mixture. Sprinkle the mozzarella on top.
- Bake for 20 minutes until golden brown and the chicken is 160 F internal temp.
Notes
- Chicken breasts can be used instead of thighs
- You can omit the yogurt and only use cottage cheese if needed.