Hey guys! This week, I wanted to talk about dinner. But not just any old dinner – these are my tried and true, go-to meals that are each consumed 2-3 times per month. And it’s clear from my meal prep post that I don’t like to waste time in the kitchen. I like my meals to have a quick prep time because if I’m hungry and dinner is going to take more than 20 minutes, we’re ordering out. I say we, because this post is also great for picky eaters – like my boyfriend. Don’t get me wrong, he’s absolutely amazing, but he can be very particular when it comes to food. So if I can get these quick meals to have his stamp of approval, you know they’re good for everyone! And last, but certainly not least, all three of these meals have 5 ingredients or less!! Now that’s easy 🙂
Let’s not waste any more time! This first one is Matt’s most favorite meal of the three:
This salad consists of 5 ingredients, and takes 20 minutes to make! The listed quantities below will make two salads:
- Two chicken breasts
- One cup of chopped asparagus
- Four strips of bacon
- One ripe avocado
- Four cups of raw spinach
Directions: First, preheat your oven to 350 degrees F. While that preheats, start cooking your bacon in a frying pan. While that starts to fry, chop up your spinach, asparagus, and avocado. Put your chicken in the oven for 17-20 minutes (depending on the size). Once your bacon is done, put the asparagus in the bacon fat with whatever seasoning you’d like (I use lemon pepper), and cook that until it starts to deepen in color.
Once the chicken is out of the oven and cooled, chop that into cubes. Put your spinach in a bowl with the chicken, crumble the bacon on top, then add the asparagus and avocado! Just like that, dinner is served!
Now this next meal is one I could eat every night for the rest of my life, and die a happy lady:
Another five-ingredient, 20 minute meal! Tuna burgers with plantains, coleslaw, and MORE AVOCADO! My best friend when I’m doing keto 🙂 Again, the ingredients listed below are for two servings:
- Two tuna burgers (I buy Wegmans brand cilantro lime ahi tuna burgers in the frozen section)
- Two green plantains
- One avocado
- Two cups of rainbow coleslaw (mine is a mix of broccoli, carrots, and cabbage – again Wegmans brand)
- 3/4 cup of Primal Kitchen Chipotle Lime Avocado Oil Mayo
Directions: Mix together the mayo and coleslaw. Let that sit and marry while you do the rest of the cooking.
Heat up oil in a skillet (whatever oil is on hand, I use coconut oil) and make sure it’s REALLY hot. While that is heating, slice up the plantains into one-inch rounds. Place those into the hot oil, flipping them when they are golden brown. Once both sides have color, take them out of the oil and individually smash them between two plates. Once they are flattened, add them back to the oil until they are crispy. While they are cooking, slice or mash up an avocado.
Once the plantains are done, drain them on a paper towel, and put the burgers in the same pan and cook according to the directions on the packaging (this is normally 7 minutes total for me). Once those are cooked through, you have an incredible meal ready for you in no time at all!
Last, but certainly not least:
You only need FOUR ingredients for this!! Now I know we have this every week because it’s so quick to make, and the chopping is minimal. This, again, serves two:
- One sweet potato
- Two cups of brussel sprouts
- 1/2 pound of sausage (I use Wegmans apple & onion sausage)
- Two eggs
Directions: Turn a skillet to medium-high heat, and once it is piping hot, crumble your sausage into the pan. While that is cooking, chop up the sweet potato into one-inch cubes, and slice the brussel sprouts in half.
Once the sausage is golden brown and fully cooked through, transfer the sausage to a paper towel with a slotted spoon to drain. Add the sweet potato cubes and brussel sprouts to the sausage fat that was left in the pan, and season them generously. Get a nice char color on the veggies, then add a half cup of water to the pan and cover it. This will allow for the veggies to cook through.
After the water evaporates, add the sausage back in, give it a stir, and plate the sausage, brussel sprouts, and sweet potatoes. Fry two eggs in the hot skillet, and place on top of your plated food! Now slice that yolk and dig in!
Another meal down, and not a hungry soul in sight!!
I hope you give these recipes a try, I promise they won’t disappoint! Leave a comment and let me know if you’re going to make any of them, and what your favorite go-to meals are 🙂