Back to School One Dish Dinners
As we adjust back to our school routine, meal time can become a bit more challenging. From after school activities, to homework, doctors appointments and more - time starts to play a role in what we put on the table! A balanced diet plays a crucial role in enhancing concentration, boosting immunity, and maintaining overall well-being, especially for students embarking on a new academic year. In this blog post, i’ll be sharing a few of my favorite, simple, delicious and gut-friendly dishes that strike the perfect balance between taste, time & nutrition!
One Pan Mediterranean Ground Turkey
Time: 25 minutes
Servings: 4
Ingredients:
2 tsps Extra Virgin Olive Oil
1 lb Extra Lean Ground Turkey
2 tsps Greek Seasoning
1/2 cup Tomato Sauce
1 cup Cherry Tomatoes
2/3 cup Black Olives (pitted)
Sea Salt & Black Pepper (to taste)
1 cup Artichoke Hearts (marinated, chopped)
2 tbsps Parsley (chopped)
1/2 Lemon (juiced, optional)
Instructions:
Heat the oil in a pan over medium heat. Add the turkey and cook for five to seven minutes, breaking it up as it cooks.
Add the Greek seasoning, tomato sauce, cherry tomatoes, olives, salt, and pepper. Stir well, cover the pan with a lid, and simmer on low heat for about 10 minutes.
Add the artichokes to the pan, stir, and simmer uncovered for another two to three minutes.
Transfer to a serving platter. Top with parsley and lemon juice. Enjoy!
2. One Pan Salmon, Tomato & Orzo
Time: 30 minutes
Servings: 4
Ingredients:
1 tbsp Extra Virgin Olive Oil
1 1/2 lbs Salmon Fillet
Sea Salt & Black Pepper (to taste)
2 tbsps Italian Seasoning (divided)
4 Garlic (clove, sliced)
1 cup Orzo (dry)
2 1/2 cups Bone Broth
2 cups Cherry Tomatoes
2 tbsps Parsley (chopped)
1 Lemon (juiced, optional)
Instructions:
Warm the oil in a pan over medium-high heat. Season the salmon fillets all over with salt, pepper, and half of the Italian seasoning. Place the salmon in the pan skin-side down, cooking for about three to five minutes or until the skin is crispy. Flip and cook for one to two minutes.
Remove the salmon from the pan and set aside. In the same pan, add the garlic and the remaining Italian seasoning. Sauté for one minute, then add the orzo, broth, and cherry tomatoes. Stir to combine.
Bring the salmon back to the pan. Cover with a lid, turn the heat to low and let simmer for 15 to 20 minutes or until the broth has absorbed and the orzo is cooked through.
Divide everything evenly between plates. Season with parsley and squeeze the lemon juice on top. Enjoy!
3. Broccoli & Cabbage Chicken Skillet
Time: 20 minutes
Servings: 4
Ingredients:
1 tbsp Avocado Oil
1 cup Red Onion (chopped)
1 1/2 lbs Extra Lean Ground Chicken
1/2 tsp Sea Salt (divided)
2 tbsps Apple Cider Vinegar
2 Garlic (cloves, minced)
2 tbsps Ginger (fresh, grated)
8 cups Coleslaw Mix
2 cups Broccoli (chopped into florets)
1/2 cup Basil Leaves (chopped, plus extra for garnish)
Instructions:
Heat the oil in a large skillet over medium-high heat. Add the onions and sauté for two to three minutes until softened. Add the chicken, breaking it up as it cooks. Cook for five minutes. Season with salt.
Add the vinegar and cook for one more minute. Add the garlic and the ginger and cook until fragrant, about one minute.
Add the coleslaw and broccoli. Continue cooking, stirring occasionally, until the coleslaw has cooked down and the broccoli is tender, about five minutes. Add the basil. Divide evenly between plates and enjoy!
4. Sheet Pan Greek Chicken with Sweet Potato
Time: 45 minutes
Servings: 4
Ingredients:
2 lbs Chicken Thighs (bone-in, skin-on, trimmed)
3 Sweet Potato (Japanese, large, peeled, cut into wedges)
3 cups Red Onion (chopped)
2/3 cup Assorted Olives
1/4 cup Extra Virgin Olive Oil
3 tbsps Lemon Juice
1 1/2 tsps Sea Salt
3 tbsps Greek Seasoning
2 Lemon (sliced)
Instructions:
Preheat the oven to 425ºF (220ºC). Line a large rimmed baking sheet with parchment paper.
Add the chicken thighs to the baking sheet. Place the sweet potato and the onion around the chicken thighs, then add the olives.
Drizzle with the oil and lemon juice, stirring to coat the vegetables. Season with salt, tossing gently to coat with your hands. Garnish with lemon slices.
Cook in the oven for 30 minutes or until the chicken is cooked through. Divide the chicken and vegetables evenly between plates and enjoy!
5. Hummus Pasta
Time: 15 minutes
Servings: 4
Ingredients:
1 Box Chickpea Penne Pasta (or Pasta of Choice)
3/4 cup Frozen Edamame
1 tsp Extra Virgin Olive Oil
3/4 cup Cherry Tomatoes (halved)
2 1/2 cups Arugula
1 tbsp Lemon Juice
2/3 cup Hummus
2 tsps Everything Bagel Seasoning (Optional)
Sea Salt & Black Pepper (to taste)
Instructions:
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions. During the last two minutes, add the frozen edamame and reserve some of the pasta water. Drain and rinse with cold water. Set aside.
In the same pot over medium heat, add the oil followed by the tomatoes, arugula and lemon juice and heat through. Add the pasta and edamame into the pot and stir in the hummus. Add the pasta water one small splash at a time and stir until your desired consistency is reached. Divide onto plates and top with everything bagel seasoning, salt, and pepper. Enjoy!
