Quick and Easy Dinner Meal Plan

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Tired of the same old dinners? We’ve got solutions!

 Southwest Turkey Burgers -6 servings

Ingredients:

  • 1 pound lean ground turkey
  • 1 egg
  • 1/2 cup panko bread crumbs
  • 1/2 lime, juice and zest
  • 1 medium onion, grated (make sure to get all the onion juice too!)
  • 1/2 tablespoon cumin
  • 1/2 tablespoon garlic powder
  • 1 teaspoon chipotle chili powder
 Instructions:
  1. Heat a pan to medium high heat.
  2. In a large bowl, combine all ingredients and mix.
  3. Form the turkey mixture into 6 patties.
  4. Grill until burgers reach an internal temperature of 160F.
  5. Serve on a whole grain bun or in between 2 lettuce leaves. Top with tomato, onion, greens and a dollop of chipotle lime mayo (light mayo mixed with a squeeze of lime juice and a sprinkle of chipotle powder).

Serve burgers with a hefty side of vegetables or a piece of fruit. This recipe comes together quickly and is a bold twist on basic burgers.

Recipe from www.shrinkingkitchen.com

 

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Grilled Tropical Chicken and Brown Rice -4 servings

Ingredients:

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/8 teaspoon pepper
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1 medium sweet red pepper, julienned
  • 1 small onion, sliced and separated into rings
  • 1/4 cup packed brown sugar
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1 teaspoon minced fresh ginger
  • 1 box of instant brown rice

Instructions:

  1. Sprinkle chicken breasts with pepper.
  2. Place each piece of chicken on heavy-duty foil (doubled up).
  3. Divide pineapple, red pepper and onion evenly and top each chicken piece.
  4. Combine the remaining ingredients; spoon over vegetables.
  5. Fold foil around mixture and seal tightly.
  6. Grill, covered, over medium heat for 20-25 minutes or until chicken juices run clear.
  7. While chicken cooks, prepare the rice according to directions on the box.
  8. Separate rice into 3/4 cup servings, top with chicken packet contents.

This meal makes for great leftovers, so make extra and have them for a quick and easy lunch. If you enjoy a little spice add some red pepper flakes to the mixture as well.

Recipe adapted from www.shrinkingjeans.net 

 

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Ranch Chicken Tacos -4 servings (2 tacos)

Ingredients:

  • 1/2 cup light ranch dressing
  • 1/4 cup reduced-fat sour cream
  • 1 (1 ounce) packet taco seasoning mix, divided
  • 1 tablespoon mild chunky salsa
  • 2 cups shredded rotisserie chicken
  • 8 (6 inch) corn tortillas
  • Shredded lettuce
  • 1 tomato, chopped
  • 4 green onions, sliced
  • 1 (4 ounce) can sliced black olives
  • 1 avocado – peeled, pitted and diced (optional)
  • 1 cup shredded Colby-Monterey Jack cheese
 Instructions:
  1. Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
  2. Toss chicken with remaining taco seasoning. Cover bowl loosely with plastic wrap. Microwave chicken until chicken is heated through, about 1 minute.
  3. Warm the tortillas for 5-10 seconds in microwave.
  4. Place a scoop of chicken on the tortilla.
  5. Top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

This recipe is super simple and can be adapted easily for your taste. Add black beans, peppers and onions, corn or any other toppings of your choice. For a lighter dinner, skip the tortillas and have the mixture on a bed of lettuce.

Recipe from www.allrecipes.com

 

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