5 easy dinner ideas
Today’s post comes from Jessica! She is one of my favorite bloggers even if she causes me to drool onto my computer keyboard daily. I have also had to extreme pleasure of meeting Jessica in person. She was one of the first blogs I ever read and meeting her in person was a lot of fun. I cemented the friendship that we already had!
Hi friends! I’m Jessica and I blog at How Sweet It Is, where I share a balance between healthy meals and indulgent desserts, heavy on the “indulgent.” Today I’m going to tell you about five of my favorite dinners – specifically ones that can be made in 30 minutes or (much) less. I know… how Rachael Ray of me.
But seriously, these are crazy quick and can be easily modified to your tastes. When I cook I rarely use a recipe, so these first four meals are completely customizable. Get creative with the them. The fifth is one of our favorites and a frequent at our dinner table.
I used to live on those Stouffer’s French bread pizzas when I was in high school, and I felt like I hit the jackpot when I realized uh, duh… I should make these myself. I have made every flavor from buffalo chicken to BBQ chicken to margherita to four cheese. Also makes a tasty snack!
These sliders are made with caramelized onions, gouda, avocado and BBQ sauce, but you can easily change that to your favorite burger flavor. I usually saute the portobellos in a bit of olive oil, and they are also delicious when marinated. Pick up a bigger “fun guy” to make regular-sized burgers too.
This quinoa has been an absolute staple in my lunches and dinners this summer. I have an inkling that I will be handing out big bucks until next June just to keep my basil obsession going. I add a bunch of heirloom tomatoes, tons of fresh basil, olive oil, salt, pepper and baby mozzarella pearls. So cute.
As long as you have salmon (fresh or frozen->thawed), you can make this in a pinch. But what I really love is using this idea for leftover salmon the next day. We always grill more than we can eat, and it’s a great way to change up tomorrow’s meal. Add your obvious BLT ingredients, but top it off with some avocados and scallions and a drizzle of your favorite condiment.
While this dish may not be just like the one that comes in your take-out box, it’s always a crowd pleaser and quick to throw together. I love the bursts of flavor and crunchiness – and it tastes better the next day.
2 large boneless, skinless chicken breasts, cut into pieces
2 tablespoons cornstarch
2 tablespoons olive oil
1 cup mushrooms
1/2 red pepper, sliced thin
3 green onions, chopped
1/4 cup shelled edamame
2 cloves garlic, minced
1/2 cup unsalted cashews
3 tablespoons honey
3 tablespoons low-sodium soy sauce
Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. (You can add a little more if needed.)
Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and cashews and stir for 30 seconds. Turn heat to medium low. In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Serve with jasmine rice.