Do you find yourself struggling at the end of the day to come up with a meal that’s quick and easy? Today I’m going to share with you 4 healthy dinner ideas you can pull off in under 30 minutes. We all have day’s where we are super busy and can’t quite fit it all in. Making a healthy homemade meal shouldn’t add to your stress. It needn’t be fancy or even more than 1 course. Get your notepad and pen ready, let’s go
Let me first start off by saying I am not a professional chef, nor am I a professional meal planner or organizer. I have days where I’m quite stressed momentarily about what I’m fixing for dinner. I don’t have the menu planned out every single day of the week, in fact, most nights I’m flying by the seat of my pants. I absolutely love the days where I actually sat down in advanced, planned the menu, and went shopping. It sure does take the stress off. But maybe my life needs the spontaneity of last minute meal planning, I don’t know. I’m choosing to believe it’s a good thing. Weather you’re planning meals in advance, or you’re scrambling last minute, here are some quick meals you can throw together in under 30 minutes.
Chinese Lettuce Wraps
The reason I love lettuce wraps so darn much, is because it’s an all-in-one meal. You’re getting your veggies and meat wrapped up a delicious crisp butter lettuce cup or romaine leaf. The asian flavors are music to the tastebuds. Everyone in the family is sure to enjoy this quick and delicious meal. Here are the ingredients you will need…
- 1 T. Sesame oil
- 1lb ground chicken or turkey
- 2 cloves of minced garlic
- 1/2 onion, diced
- 1/4 C. hoisin sauce
- 1 T. rice vinegar
- 1 T. Coco Aminos (or liquid aminos)
- 1 tsp. sriacha
- 1 T. grated fresh ginger
- 1 can water chestnuts, diced
- 2 green onions, diced
- 1/2 C. mushrooms, diced
- 1 head of butter lettuce (romaine works too)
Instructions – Heat a large cast iron skillet to medium heat. When it’s hot, add the sesame oil. Immediately add in the ground chicken or turkey. Cook for 3 minutes, breaking up the meat. Add in the 2 cloves of garlic and 1/2 onion diced. Cook for 2 min. more. Add the hoisin sauce, rice vinegar, coco aminos, sriracha, ginger, mushrooms, and water chestnuts. Cook for 2 min. Add the green onions, diced.
Wash the butter lettuce leaves. Scoop filling into lettuce. Enjoy! – P.S. This is always a meal I choose to make a friend who just had a baby or someone in need. They always call or text me thanking me for the delicious meal, grateful it wasn’t a casserole or some heavy pasta dish.
Texas Style Beef Tacos
If it’s the big American flavors your family likes, then quick and easy Texas beef tacos are what you’re looking for. What I love about this meal, and tacos in general, is you can cut up a plethora of veggies to top your tacos with, and let the family pick and choose what they like. I think buffet style meals are the way to go with families and getting your kids to see and taste different veggies. Here’s what you’ll need..
- 1lb of ground beef – go for organic grass fed beef every time. Trust me.
- 1 – 2 T. chili powder
- 1 tsp. garlic salt
- 1/4 c. water
- Tortillas – Go for a gluten free or more authentic flour like tortilla
- 1 C. shredded romaine lettuce
- 1/4-1/2 C. sour cream or plain greek yogurt
- 1 C. Shredded Sharp Cheddar Cheese
- 1 avocado, diced or pre made avocado salsa purchased at the store.
- 1 c. cherry tomatoes, halved
Heat a cast iron skillet on medium heat. When it’s hot, add your grass fed ground beef. Cook, breaking it up for 2 minutes. Add 1/4 c water and spices. Mix well and put a lid on it for 2 min.
Heat another cast iron pan (or grill). Brush oil on grill or pan, and cook tortillas on one side until slightly cooked, flip. Add meat, and fold over tortilla into a taco shape. Cook for a minute more, then transfer to a serving plate. Do this with all the tacos. Fill your taco with all the toppings, and delight your tastebuds with the flavors of the south west. Serve with a side of beans and rice.
Sweet Potato Hash
- pepper & salt
- 2-3 cloves of garlic, minced
- Avocado oil
- Coconut Oil
- 2 large Sweet potatoes, diced (not a fine dice)- more like small chopped pieces
- 1/2 onion, chopped
- 1 red bell pepper, diced
- 1 lb any meat you’d like. I alternate meats. I really like lamb meat. You can buy ground meat or just a stew meat. You can even do a combo of meats
- 1/2 lime, juiced
Heat a large cast iron skillet on medium heat. When it’s hot, add both of the oils. Add the onion and bell pepper. Stir and cook for 2 minutes. Add your garlic. Cook 1 minute. Add your sweet potatoes. Sprinkle with salt and pepper (about 1 tsp salt, and 1/2 tsp. pepper). Stir. Put a lid on it for 5 minutes. Keep stirring and cooking until your potatoes are al dente. Pull it off the heat. In a separate cast iron pan, heat 2 tsp oil. Add your meat and cook it up. Season your meat with salt and pepper. Squeeze 1/2 juice of a lime on your meat. Transfer meat to potato mixture. Stir well to combine. Top it with whatever you’d like. I like to shred up some purple cabbage and also throw some fermented veggies on there as well as parsley or cilantro, and even chopped walnuts.
Sausage stuffed bell peppers
These sausage stuffed bell peppers come together nicely. This one may take you a bit more time, but it’s worth it. No need for more than this one course here (unless you’d like a side salad). You’re getting your veggies and protein all in one hit. First, preheat your oven to 400*. Here are the ingredients:
- Organic Bell Peppers (one for each member of your family) Go for different colored ones – If serving kids, they can eat just a 1/2 of one.
- 1 lb of ground sausage (I like to use chicken or turkey Italian sausage.)
- 3/4 C. fennel, diced
- 1/2 C. bone broth (chicken)
- Salt to taste
- 2 cloves of garlic, minced
- 1/4 tsp. mustard powder
- 1 C. onion, diced
- 1 C. chopped tomatoes
- 1 T. fresh thyme, chopped fine
- 1 T. brown rice flour
- 1/2 C. bread crumbs (sometimes I have leftover crackers- gluten free or multigrain or even sweet potato. I process those into crumbs and use them as bread crumbs)
- Olive oil
- Goat cheese crumbles (optional)
Slice off the top of each bell pepper and scoop out seeds. Place on a cookie sheet and bake for 20 min. in the 400* oven.
Meanwhile, heat a cast iron skillet over medium heat. Add 1 T. oil and dry mustard powder. Add 2 cloves of garlic minced. Add onion and fennel. Cook for 3 minutes. Add your sausage and mix it all together. Put a lid on it for 3 minutes. Stir. Add your tomatoes and broth. Add the thyme and brown rice flour to thicken it a bit. Stir while it’s bubbling. Pull the peppers out of the oven after 20 minutes and start stuffing each one. Top with breadcrumbs and drizzle with oil. Pop back into the oven for 10 minutes. Sprinkle with goat cheese crumbles if desired for an added pop of flavor!
If you or someone you know would like to be coached around meal planning or anything else related to healthy eating, come get coached. I’ve opened up a few spots in my calendar for anyone willing to leave a review on my google business page in exchange for a coaching call. Simply click THIS LINK to get started.
Have a great day!