This spinach and artichoke chicken casserole tastes like spinach dip! It’s super easy to make and can even be made ahead, and the popped in the oven for an easy weeknight dinner. It’s also keto and low carb friendly. It’s a great use of leftover shredded chicken or even leftover rotisserie chicken.
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This easy Instant Pot Shredded Chicken Breast is simple and can even be made with frozen chicken breasts. Simply add all the ingredients to the Instant Pot, cook on high pressure for ten minutes, allow a natural release for 5 minutes, then release the pressure. That’s it! Your chicken will be fork-tender and ready to eat!
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This chicken and kielbasa cassoulet is a hearty, savory, and inexpensive family meal. It feeds a lot for just a little. It also makes for fantastic leftovers. The main ingredients of this cassoulet are boneless, skinless chicken thighs, turkey kielbasa, and Great Northern Beans. This dish takes some time to make if you are using dried beans but you can easily substitute canned beans.
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This easy to make crustless asparagus and spinach quiche is low carb, keto, and delicious. It makes for a perfect breakfast, dinner, snack or meal prep breakfast for the week. This recipe comes together very quickly because you are not spending time fussing with a crust. It’s basically baked eggs with some vegetables and cheese.
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Nothing smells better than walking in the door on a crisp autumn day than this easy slow cooker pot roast recipe. Take the time to sear the meat as it lends a hearty flavor to the gravy and vegetables. Keep it simple with carrots and potatoes and you have a perfectly nutritious weeknight dinner.
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This easy chicken and broccoli casserole uses rotisserie chicken and is full of delicious egg noodles. It’s a perfect comfort food, easy weeknight dinner, as well as a make-ahead. You can freeze it too! It’s as versatile as it is delicious. Leftovers reheat really well, too. Just pop a piece in the microwave and it tastes as fresh as it did when it came out of the oven.
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A Buddha bowl is a vegetarian meal served in a bowl or dish with a high rim. It mixes and matches grains, vegetables, and plant proteins for a healthy, balanced meal. This edamame and sweet potato Buddha bowl uses a base of brown basmati rice, roasted sweet potatoes, and edamame. The dressing has a tahini base with maple syrup added in to compliment the sweet potatoes.
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This healthy Mediterranean chicken quinoa bowl not only tastes great, but it’s perfect for meal prep. Easy baked chicken breast and Instant Pot quinoa make for seamless cooking.
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This grilled marinated flank steak recipe is super easy and oh so flavorful. The marinade is easy and comes together quickly so you can make it in the morning before work, toss it in a baggie with the flank steak, and it’s ready to grill when you get home! This recipe goes great with grilled vegetables or a side salad.
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Ready for a refreshing, hearty summer salad? Antipasto pasta salad is super easy to make, delicious, can be made in advance, and is great as leftovers. It’s so versatile it can be a side dish or a main meal. Excellent for an easy weeknight dinner or make a large batch for a potluck.
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