Who doesn’t love a good, quick dinner recipe, right?
I recently talked about my favorite clean banana muffins recipe on Instagram stories and got tons of messages asking for it. Like, never have I gotten that much of a response on any topic. People love food! And I don’t blame any of you – so do I.
SO DO I, guys.
Since that seemed to go over well, I wanted to share a few dinner recipes that are on constant rotation in our house. Arizona tends to be like summer all year long, so fresh and light is usually the best. We grill a lot, too, and just got a new built-in grill at our new house and Russ is in heaven. So I think our grilling game just went up a few notches!
One thing that always makes my dinner prep easier is prepping it all on Sundays with grocery shopping, chopping, and a lot of the cooking done in one fell swoop. On any given Sunday you can find me at Costco and Whole Foods from about 12-1:00pm, and then in my kitchen until about 3pm.
Here are a few of my faves that are quick, healthy, and delicious.
We had a lot of ceviche on our Belize trip which reminded me that I need to make more of this again. SO GOOD. It goes really fast in our house.
- 1 pound medium-small shrimp, peeled and deveined
- 2 Tbsp salt
- 3/4 cup lime juice (juice from 4-6 limes)
- 3/4 cup lemon juice (juice from 2-3 lemons)
- 1 cup finely chopped red onion
- 1 serrano chile, ribs and seeds removed, minced
- 1 cup chopped cilantro
- 1 cucumber, peeled diced into 1/2-inch pieces
- 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
- In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
- Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
- Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
- Right before serving, add the cilantro, cucumber, and avocado. Serve with chips or straight out of the bowl.
(source Simply Recipes)
PALEO GRILLED CHICKEN
Cannot handle the simplicity and amazingness of this dish. If you want to go decadent, dip into the aioli below (which is not paleo but hey, you only live once) and serve alongside some grilled veggies or basically anything. But just alone it still is such a great way to grill up chicken, which in my opinion can get pretty meh sometimes.
- 2 lbs boneless skinless chicken thighs
- Garlic powder
- Ground black pepper
- Sea salt
- Preheat a gas grill with all burners on high and the lid closed, about 10 minutes
- Place the chicken pieces on a large platter or baking sheet in a single layer, smooth side facing up. Sprinkle with salt, garlic powder, paprika, and black pepper. Flip the chicken and season the other side.
- When the grill is hot, place the chicken smooth side down on the heated grill and close the lid. Cook 5-6 minutes, then flip and cook an additional 5-6 minutes with the lid closed. The chicken is cooked when the juices run clear, and it has turned toasty brown on both sides.
- Serve with grilled veggies or a fresh arugula salad.
(source Well Fed)
TRUE FOOD TUSCAN KALE SALAD
If you live in AZ or CA (and now I think they have it in TX and CO?) you know the amazingness that is True Food Kitchen. Fox Restaurant Concepts is based here in Phoenix and you can’t turn a corner without running into one of their restaurant concepts. True Foods remains our family favorite and I bring this salad to our dinner table often.
- 4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
- juice of 1 lemon
- 3-4 tablespoons extra-virgin olive oil
- 2 cloves garlic, mashed
- salt & pepper, to taste
- hot red pepper flakes, to taste
- 2/3 cup grated Pecorino Toscano cheese or other flavorful grating cheese such as Asiago or Parmesan
- 1/2 cup freshly made bread crumbs from lightly toasted bread (I SKIP THE BREADCRUMBS)
- Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
- Pour over kale in serving bowl and toss well OR put in a large Ziplock bag and shake everything together.
- Add 2/3 of the cheese and toss again.
- Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
(source Dr. Weil)
GRILLED ARTICHOKES WITH “AIOLI”
I made this one up. Veggies on the grill just make me happy. Here’s my favorite, with a take on aioli that is ridiculously easy. It actually might be like fry sauce? Anyway, it’s good.
- Cut and trim artichokes.
- Put cut up lemons and a bay leaf or two in the bottom of steamer, fill with water
- Steam artichokes until they are half-way soft and cooked.
- While steaming, mix up the following for an “aoili”
- Olive oil or vegan mayo
- Crushed garlic clove
- Lemon juice
- Tiny bit of salt
- Cut artichokes in half and brush with olive oil; grill.
- Dip and enjoy.
Prepare your minds.
- Two chicken breasts in slow cooker
- Once jar salsa of any kind
- 8 hours
Put it on a salad. Cover it with cheese. Make a quinoa bowl (hot sauce, avocado, red onion, black pepper, maybe cilantro, maybe some lime.) YES.
(source @najlakayyem – xo)
Now I’m hungry,