Weeknight Eats

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Image result for dinner table

Being a teacher, mama, and wife means back to school is the busiest season of life. Between setting up a classroom, getting ready for a new bunch of kiddos, and spending quality time with my family, I don’t have much extra time to plan out our weeknight meals. Here are some of our “go-to” weeknight recipes that hit the spot…and usually, make enough for leftovers (hello lunch taken care of too!).

 

Mom’s Chili Con Carne 

Ingredients:

1 lb ground beef or ground turkey

1 sweet onion diced

6 cloves of garlic crushed

2 14.5 oz. cans diced tomatoes

1 can black beans

1 can great northern white beans

4 (more if you like some kick) tablespoons chili powder

Directions:

  1. Sauté onion and garlic until fragrant (about 2 minutes)
  2. Add in ground beef or ground turkey. Cook thoroughly
  3. Add cans of tomatoes and chili powder. Bring to a boil. Reduce to simmer. Simmer for 20-30 minutes
  4. Add in cans of black beans. Heat until beans heated through.
  5. Add salt and pepper to taste

*We like to serve this with cornbread, cheddar cheese, green onions, and sour cream on top.

 

Turkey Meatballs

Ingredients:

1 lb ground turkey

1 egg

2 pieces of bread, crust removed

¼ cup milk

½ cup Italian breadcrumbs

½ cup parmesan cheese

3 tablespoons Italian seasoning

Directions:

  1. Preheat oven to 350 degrees
  2. Soak two pieces of bread in milk
  3. Mix ground turkey, egg, soaked bread, breadcrumbs, cheese, Italian seasoning by hand in large bowl
  4. Form meatballs into golf ball size
  5. Put meatballs onto a greased cookie sheet
  6. Cook for 15 minutes. Flip. Cook for about 10 or until cooked through

*We serve with pasta and sauce or spaghetti squash and sauce

 

Salmon Cesar Salad

Ingredients:

1 lb Salmon

6 cloves garlic crushed

Juice from ½ lemon

2 romaine lettuce heads chopped

4 pieces of sourdough bread chopped

Olive Oil

Salt and pepper

¾ cup parmesan cheese

For the dressing:

6 cloves garlic crushed

Juice from ½ lemon

Olive Oil

Directions:

  1. Preheat oven to 425 degrees.
  2. Put salmon in zip lock baggies with garlic cloves, lemon juice, and salt and pepper. Marinate for 20 minutes.
  3. While salmon marinates, toss sourdough with olive oil and salt and pepper. Put on a cookie sheet, bake until crispy.
  4. Put salmon in the oven, bake until flaky. About 25 minutes depending on the thickness of salmon.
  5. While salmon bakes, make the dressing.
  6. For the dressing, mix all ingredients. Olive oil and lemon should be balanced.
  7. Toss salad, dressing, sourdough croutons, and parmesan cheese. Top with salmon.

 

Other quick go-to ideas:

  1. Stir fry: stir fry frozen veggies and protein of choice with olive oil. Serve over rice. Add soy sauce and siracha.
  2. Breakfast: burritos, egg and bacon, sandwiches… you get the idea.
  3. Grilled sandwiches and soup
  4. BBQ: Grill a protein, veggies, potatoes, etc.

 

Happy Weeknight cooking!