Easy Weeknight Meals for Busy Families!
September, many of us think of this as a “New Year” or “Back to Routines” with kids going back to school or you yourself returning to the classroom if you are a teacher! Weeknights are often busy with activities, homework and work commitments. So, this week’s blog I’m focusing on easy meal or snack ideas to keep you eating your fresh vegetables while on the go!
Creamy Broccoli Pasta
Created by: Eating Well
If you're looking for a simple weeknight pasta dish, look no further. This vegetarian dinner is done in only 20 minutes and packs plenty of broccoli along with creamy goodness thanks to mascarpone cheese and low-fat Greek yogurt.
8 ounces cavatappi or rotini, preferably whole wheat
2 TBSP extra-virgin olive oil
½ cup halved and sliced onion (switch it up & use this week’s red onion)
2 cups chopped broccoli
½ tsp salt
¼ tsp crushed red pepper
½ cup mascarpone cheese (3 ounces)
¼ cup low-fat plain Greek yogurt
1 tsp garlic powder
Grated Parmesan cheese (Optional)
1. Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return to the pot.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, for 1 minute. Add broccoli, salt and crushed red pepper; cook, stirring, until the vegetables are soft, about 3 more minutes. Remove from heat.
3. Whisk mascarpone, yogurt, garlic powder and the reserved pasta water together in a small bowl. Add to the pasta along with the broccoli mixture. Stir well to coat. Cover and let stand for 5 minutes before serving. Sprinkle with Parmesan cheese, if desired.
Carrot Coconut Pineapple Muffins
Created by: Mom Junction
These are great for breakfast, the lunchbox, or snack after school or between meetings/driving kids to activities.
2 cups whole wheat flour
2/3 cup brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 tsp baking powder
1/2 tsp salt
2 cups carrots (grated)
1/3 cup unsweetened coconut (shredded)
6-ounce pineapple Greek yogurt (can also use plain)
1/3 cup coconut oil
1/4 cup milk
1. Preheat the oven to 400 degrees F.
2. Grab your muffin tin and line it with paper liners.
3. Take a large bowl and add flour, sugar, spices, baking powder, and salt. Stir.
4. Now add the carrots and coconut. Mix and set aside.
5. You’ll need a separate bowl to mix yogurt, eggs, coconut oil, and milk. Stir well to ensure all the ingredients have combined well.
6. Now that the batter is ready, spread it into the muffin tins.
7. Bake for 15-20 minutes.
8. Let the muffins cool down and enjoy!
One Pot Mushroom Orzo
Created by: My Little Eater
An easy dinner recipe for the whole family including picky eaters!
2 cups water
16 cremini mushrooms (sliced)
2½ cups orzo (dry)
2 cups milk
2 ounces chicken breast (cooked, cubed)
2 cups fresh peas (or frozen)
1 cup basil leaves (roughly chopped)
¼ cup Parmigiano Reggiano (grated)
½ lemon (juiced)
1. In a large pot or Dutch oven, heat a splash of the water over medium-high heat. Cook the mushrooms until soft, about five to eight minutes, adding more water as needed to prevent sticking.
2. Add the orzo, milk, chicken, peas, and the remaining water. Bring to a simmer and cook uncovered, stirring occasionally for about 10 minutes or until the orzo is al dente. Add a splash of milk if more liquid is needed.
3. Stir in the basil and Parmigiano Reggiano. Divide into bowls and squeeze lemon juice over top to taste. Enjoy!
Created by: Mom Junction
Make on Sunday to re-heat throughout the week!
1 TBSP butter
1 TBSP extra-virgin olive oil
1 stalk celery
2 cloves garlic
1 tsp parsley
5 cups chopped carrots
2 cups water
4 cups chicken or vegetable broth
1/2 tsp salt
Pepper to taste
1. Melt butter and oil over medium heat.
2. Add onion and celery. Cook until they are soft.
3. Now add garlic and parsley and cook for around 10 seconds.
4. Next add the carrots as well as water and broth.
5. Let it simmer for about 25 minutes.
6. Puree the soup in a blender until smooth.
7. Season with salt and pepper.
Delicious Italian Stuffed Peppers in 5 Easy Steps
Created By: Simplify Live Love
You can always double the meat recipe and freeze the extra. Next time you want these delicious stuffed peppers, thaw the meat mixture, stuff fresh peppers, and bake according to recipe directions! Delicious!
4 large red peppers, cut in half lengthwise and cleaned out
1/2 cup uncooked orzo pasta
1/2 lb Italian sausage
1/2 lb ground beef
1 jar Ragu Homestyle Thick and Hearty Roasted Garlic Sauce or favourite tomato sauce
2 cups shredded mozzarella cheese
1/2 cup shredded parmesan
1 tsp Italian seasoning
1 tsp salt
1/2 tsp freshly ground pepper
1. Preheat oven to 350 degrees.
2. Cook orzo al dente according to package directions. Drain and set aside.
3. Brown beef and Italian sausage until completely cooked. Drain grease and add 1/2 jar Ragu Homestyle Sauce, the Parmesan cheese, 1/2 cup mozzarella cheese, egg, seasonings, and the cooked orzo.
4. Pour remaining Ragu Homestyle Sauce on the bottom of a 9 x 13 baking pan.
5. Fill peppers, cover with remaining mozzarella cheese and bake covered, 20-25 minutes.
Recipes are curated by Lauren
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