Weeknight Meal Planner: Week of December 19th
Greek yogurt, quinoa, and a little time in the blender give this vegetarian soup its rich and creamy texture. Precut butternut squash makes this recipe super fast by slashing up to 20 minutes of prep time. You'll find bags of the peeled, cubed squash in the produce section with the bags of broccoli florets and other prepared veggies. Purchase beige colored quinoa to achieve a gorgeous, golden-colored soup.
A complete diner in just 30 minutes. It doesn't get much better than that! This dish packs chicken breast, red potatoes, mushrooms, and green beans into one pan for easy prep and clean up. Seasoned with thyme, parsley, and lemon, this dish is sure to please the whole family.
There's nothing like a familiar, warm and hearty dish like Beef Stroganoff on a cold weeknight. This version of the traditional recipe captures the full flavor in a fraction of the time. You are just 25 minutes away from the comforts of creamy egg noodles, tender flank steak, and and savory mushrooms.
Use taco seasoning mix and two cans of cream of chicken to make enchiladas in no time at all. This recipe makes eight servings in one dish, so it's perfect for larger families or for leftovers at lunch tomorrow. Try serving it with our Homemade Tomato Salsa.
Don't be fooled be the name of this recipe, it only takes 30 minutes from beginning to end. Mustard seed, curry, and basil give this dish a brightness that is much needed during the chilly months. It's served over rice for a filling, yet fresh dinner.
Toasted Fennel Green Beans
Assemble your oats in individual jars at the beginning of the week and add liquid and refridgerate the night before for a deliciously filling breakfast. Be creative with your toppings; stir in your favorite dry or fresh fruit or nut, or drizzle your oats with honey or maple syrup. Add molasses, ginger, and numeg for gingerbread flavored oats.